Charcuterie is, broadly defined, the art of preparing meat. The Larousse Gastronomique guide begins the discussion of the term with the sentence, “the art of preparing meat, in particular pork, in order to present them in the most diverse ways.”
Graze Dat Charcuterie takes the diverse presentation aspect to an entirely new level. The charcuterie arrangements, or “grazing” boards, produced by owner Elizabeth Choto are vibrant works of art, with various cured meats, sausages, fruits, vegetables, pickles, chutneys and cheeses arrayed in spiraling, three dimensional designs that often resemble floral arrangements.
While she has no background in design, both individual ingredients are displayed beautifully, and the overall look of each board is striking in its shape and the use of color. “I guess I’m just a foodie,” Choto said, and that may be true, but these are not the work of an amateur.
Presentation is important – the first sense we employ when dining is sight – but Choto is also focused on using ingredients that many of her customers will likely never have tasted. Pink pineapple, goldenberries and kiwi berries are some examples.
Choto is originally from Zimbabwe and moved to the US when she was a teenager. She’s lived in New Orleans for four years, and said she loves the pace of life here. She started her business during the pandemic, as a way to earn an income after, like many folks, she was laid off from her job.
Graze Dat is a “takeout” business – customers order from their website and the boards are either delivered or picked up. Choto requests at least 24 hours advance for either.
