Tag Archives: eats

BOARD AND YOU – AND FOR US, TOO

Local charcuterie board company brings flavor to the table.

IT’S A TREND that’s been sweeping both coasts and taking Instagram by storm: stunning charcuterie boards filled with premium cuts of meat like prosciutto and capocollo, hand rolled and surrounded by blueberry goat cheese, brie, hummus, multi-grain crackers, fresh grapes and chocolate-covered strawberries.

Thanks to Board & You, these mouth-watering plates are now available right here in Kentuckiana.

What started as a friendly “charcuterie off” competition between founder Sean Lara and a co-worker – who both claimed to make the best charcuterie boards for their families – turned into a fully blown business concept.

And the competition?


No two boards are alike, and each is a sensory smorgasbord designed to please both the eyes and taste buds.


“Both Sean and I are extremely competitive, so we did our research and Sean’s from San Diego and he’s very familiar with charcuterie because it’s very popular on the West Coast, the Northeast (and) some areas in Texas,” Flanagan says. “We put together this awesome board, and it looked so, so good for Easter and brought it to my mom’s side of the family. Both of my parents are one of five, so any event is no small occasion whatsoever.”bnu

Everyone crowded around what Lara describes as “a huge spread” – and Flanagan’s grandmother gets a shout out for telling the pair to put the charcuterie board on social media.

“It became the centerpiece of the party,” Lara says. “Everyone was so amazed by it, and Zack kind of looked at me and said ‘I think we have something. I think this definitely is something we can make something out of.’”

A9R3322w3_i0fc0m_39lcWith some quick research, they created Board & You as a fully formed business model. At first, Flanagan and Lara found their customers on Instagram and Facebook. They took orders for custom charcuterie boards filled with cornichons, nuts, rare meats and cheeses, fruit, candies, crackers, cookies and other delectable treats they could source locally or from vendors.


“One thing that we found during our research is yeah, there’s a lot of variety out there, but some lacked presentation and color.

– ZACK FLANAGAN


Lara and Flanagan built a web site and now create small boards for anywhere from two people up to entire tables full of creatively-designed catering goods for businesses and large gatherings.

The duo are graduates of the University of Louisville, where Lara served as cheerleader for five years and studied exercise physiology and Flanagan chose marketing as his course of study. They met almost three years ago and hit it off immediately.bnu2

“I would say the most popular cheeses that we have are our Merlot BellaVitano, our blueberry goat cheese, and the Saint-André triple cream Brie, which pairs amazingly with everything, either savory or sweet,” Lara says. “I’d definitely say those are the top three favorites.

A9R1dmht48_i0fc0w_39lcProducts are now sourced from large meat and cheese distributors, with some serving as staples and others as limited-time offerings.

“When you think of charcuterie, it’s a big, gorgeous platter of food,” Flanagan says. “One thing that we found during our research is yeah, there’s a lot of variety out there, but some lacked presentation and color. I think Sean kind of found his way with incorporating so many different colors into these boards just to make them really, really eye-popping and inviting to the guests that are grazing on them. I think that’s what helped set us apart in the beginning.”

They’re hoping to hire another staff member around February. “We’ve even had people ask if we can do something on Christmas Day, and we’re definitely not opposed to it. It’s just crazy to think that we’ve created something that’s so desirable.”


BOARD & YOU

boardandyou.com

@boardandyou

boardandyou@gmail.com

HOT STUFF!

SOUTHERN INDIANA’S CULINARY SCENE IS ATTRACTING ATTENTION FROM ALL OVER THE REGION – AND BEYOND. HERE’S WHY WE SHOULD BE CELEBRATING.

BY ANGIE FENTON

PHOTOS BY CHRISTIAN WATSON TAKEN AT MESA, A COLLABORATIVE KITCHEN, 216 PEARL ST. IN NEW ALBANYscreen-shot-2018-01-31-at-5-08-31-pm

Months ago, a “foodie” friend asked me for dining recommendations when she was in the area for a business trip. I text her plenty of options, only to get this reply: “I trust you, but…” followed by a few emojis along with several unfavorable GIFs.

“Trust me,” I told her, biting my tongue before adding that I would pay if she had a terrible experience. And then I waited.

After my friend’s visit, she took the time to call me – we’d seen one another in person during her visit, so this was extra – to just say, “Thank you. Wow. Southern Indiana is the next.”

The next? What does that mean? I asked.

“The next BIG thing happening,” my friend replied with a heart emoji.

Call our Southern Indiana culinary scene whatever you want – including “the next” with emoticons – but what we are is here to stay, amazing, ready to redefine and share with others. We are a community filled with talented people executing amazing accomplishments in the culinary arts, in small kitchens and high-priced ones, too, from comfort to cutting-edge food.

For example, MESA, A Collaborative Kitchen in downtown New Albany gives people the opportunity to engage with chefs and experts. This phenom in the foodie world continues to grow rave reviews while booking chefs from around the region. (Go to MesaChefs.com for more information.)

Want evidence? Look to publications and online resources like Southern Indiana Eats ‘n Treats (southernindianaeatsntreats.com), Food & Dining Magazine (foodanddine.com), Southern Indiana’s Clark-Floyd Counties Tourism Bureau (gosoin.com), and, of course, Extol (extolmag.com). Collectively, you’ll find everything culinary related from exciting and ingenious to mainstays and down-home establishments.

Whatever your taste is, celebrate Southern Indiana and what our talent brings to the table. We’re hot stuff. So, eat up – and invite others to join in.


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KENDELL SHEPPARD

EXECUTIVE CHEF BROOKLYN AND THE BUTCHER

What’s to Love: Everything. Yes, this place is pricey, but if you have the money to spend, do it. There is not a steak around that can rival one of those at Brooklyn and the Butcher.

Dish to Die (or try) For: Any steak on the menu, though the Brooklyn Wedge, Scallops and Braised Short Ribs are also knock-outs.

FYI: Speaking of knock-outs, the atmosphere is a hit for birthdays and special events. It’s also a really cool place to grab a special drink just because.

BROOKLYN AND THE BUTCHER

148 E. Market St.

New Albany

812.590.2646

www.brooklynandthebutcher.com


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PAUL SKULAS

CHEF/CO-OWNERPORTAGE HOUSE

What’s to Love: The view. The food. The walls. The staff. The view.

Dish to Die (or try) For: Char-Grilled Oysters are phenomenal, but so is the Roasted Cauliflower. Order both and cocktails. Then, decide if you want an entrée.

FYI: Portage House has so many beautiful views, it deserves to be rated “Best Date Place,” “Best Anniversary Spot” and “Best Southern Indiana Space of Solitude.”

PORTAGE HOUSE

117 E. Riverside Drive

Jeffersonville

812.725.0435

eatportagehouse.com


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RACHEL SMALLWOOD

OWNER/OPERATOR ORANGE CLOVER

What’s to Love: Owner Rachel Smallwood may have the biggest heart in Southern Indiana while also possessing one of the most amazing work ethics. Once you meet her, you’ll never forget her, her food or her spirit. Goodness, we are lucky to call her one of Southern Indiana’s gems.

Dish to Die (or try) For: Nope. Not even going to pretend to call a favorite here. Instead, try everything on the menu – including the daily specials – and you let us know. We give up. They’re all amazing.

FYI: The lines are long at lunchtime. Forgive us, but duh. Be patient. Orange Clover is worth the wait.

ORANGE CLOVER

590 Missouri Ave. Ste. 100

Jeffersonville

812.282.1005

www.orangecloverjeffersonville.com


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BRIAN STONE

GENERAL MANAGER PARLOUR

What’s to Love: The deck, obviously, but so is the gorgeous inside. But the deck. Did we say the outdoor area as in the deck?

Dish to Die (or try) For: Pizza, but you knew that already. Whatever your pleasure, Parlour delivers (when you order in-house, we mean). Take a walk across the Big Four Bridge – or don’t – but whatever you do, order a pie and you’ll want to reach for the sky (for napkins, clearly).

FYI: The pizza is the highlight, but the salads rival any we’ve found in town. (You’re welcome.)

PARLOUR

131 W. Chestnut St.

Jeffersonville

812.914.7400

www.eatparlourpizza.com


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JOSEPH HORNEMAN

EXECUTIVE CHEF THE EXCHANGE PUB + KITCHEN

What’s to Love: This is THE place that made downtown New Albany a foodie destination, and it continues to impress. Changing menus, great atmosphere and the owners’ support of what else is happening in New Albany continue to make The Exchange a must-try spot.

Dish to Die (or try) For: Hands down, at least in this weather, the ramen. This is an “I am not sharing with anyone” dish, and once those with you try it, they’ll understand why you were so stingy and want a bowl of their own.

FYI: In warmer months, The Exchange welcome’s animals on its beautiful patio. And, the owners are majorly involved in giving back to the community. Love them for that with your business.

THE EXCHANGE PUB + KITCHEN

118 W. Main St.

New Albany

812.948.6501

www.exchangeforfood.com