Page 130 - South Mississippi Living - February, 2026

SAY
yes
TO THE BOARD
Let’s be honest—half the fun of charcuterie is trying to say it out loud. Pronounced perfectly or not, artfully arranged boards of cheeses, meats, fruits, and sweets have become a favorite wedding feature, transforming cocktail hours and bridal gatherings into relaxed, social experiences that feel both indulgent and intentional.
For the mother-daughter duo Patti and Holly Schankin of Party Girls,
the appeal is obvious. “Charcuterie
has become really popular because people want variety,” Patti Schankin said. “Guests have different dietary needs now—gluten-free options, lighter choices—and boards make it easy to offer something for everyone while still creating a beautiful display.”
That visual impact matters, especially at weddings. “When guests walk into the venue and see a grazing table, it creates an immediate wow factor,” Schankin said. “It really sets the tone for the entire celebration.”
Beyond aesthetics, charcuterie offers
flexibility that traditional catering sometimes can’t. Boards can be customized to reflect a couple’s tastes, theme, or even cultural influences. “One of my favorite things about charcuterie is how customizable it is,” Schankin said. “We’ve done everything from Mediterranean-inspired spreads to brunch and dessert boards. It gives couples so much freedom to make it personal.”
That versatility is what first drew Amy White of Coochie Boards by Amy into the business. “My first grazing table was for a Halloween wedding,” White said. “That’s when I realized how versatile and fun charcuterie really is.”
Since then, she’s seen boards fit seamlessly into nearly every part of the wedding day—from bridal brunches while everyone is getting ready to cocktail-hour spreads designed to keep guests satisfied when timelines run long. “I’ve done several bridal brunches, and they’re fun and relaxed,” White said. “It’s one less thing for the bride to worry
about.”
Charcuterie’s strength lies in its ability
to adapt. “That’s what I love about it— it can be anything,” White said. “From themed weddings to kid-friendly boards or dietary-specific spreads, it’s easy to customize and make it fit the moment.”
In the end, whether guests call
it charcuterie, a grazing table, or something entirely unprintable, one thing is perfectly clear, these boards aren’t just feeding wedding guests— they’re shaping the experience itself.
130 | February 2026
www.smliving.net | SOUTH MISSISSIPPI Living
Charcuterie’s Place at the Wedding Table
story by Cherie Ward photos courtesy of Coochie Boards by Amy and Party Girls