The Graze Anatomy teaches charcuterie boards at The Canadian National Exhibition!

Returning to the Canadian National Exhibition (CNE) in Toronto was an absolute delight! The CNE holds a special place in my heart, and this year, I had the incredible opportunity to once again take the stage at the Celebrity Kitchen Stage. It was more than just a presentation; it was a thrilling experience that I couldn't wait to share.

This year, I unveiled our latest culinary creation – the Canadian Harvest Charcuterie Board. A charcuterie board is not just about food; it's about savoring Canadian flavors and relishing them in the company of friends and family. It was a chance to celebrate the beauty of Canadian cuisine and its diverse culinary heritage.

 

Now, let's talk about the stars of the show – the cheeses. We featured a spectacular selection, including Cheval Noir, Bleu Benedictin, Mountain Oak Gouda, Cows Creamery 3 YR, and Handeck. Each of these cheeses is like a page from Canada's history book, representing different regions and cultures that have contributed to our culinary mosaic.

But what's cheese without some delicious charcuterie meats to accompany it? During the presentation, we explored a delightful array of charcuterie meats that paired perfectly with the Canadian cheeses, creating a symphony of flavors that left the audience craving for more.

 

And let me tell you, it wasn't just a presentation; it was a two-way conversation with an incredibly cool crowd. The audience was a diverse mix, from families out for a day of fun to devoted food enthusiasts hungry for insights into creating a stunning charcuterie board.

 

One of the highlights for me was the post-presentation interaction. It was a pleasure to meet each one of you personally and answer your questions about cheese, charcuterie, and the art of entertaining with style. It felt like catching up with friends who share the same passion for good food and good company.

Speaking of company, seeing my incredible team in the back, cheering me on, was a truly humbling moment. It's amazing to reflect on how far we've come since last year. Back then, it was just me and one other person steering the ship at The Graze Anatomy. Witnessing the growth and success of our venture is a blessing I'm grateful for every day.

 

A heartfelt thank you to my dedicated team for being there, not just on the stage but also behind the scenes, preparing for this moment. Your support means the world to me.

In the end, it was more than a presentation; it was a wonderful day filled with discussions about charcuterie boards, Canadian cheeses, and the art of hosting memorable gatherings with loved ones. I couldn't have asked for a better way to spend the day, and I extend my warmest wishes for a fantastic Thanksgiving to all.

With gratitude,
Sophia Cong