How to build the ultimate holiday charcuterie board

The charcuterie trend is all the rage this holiday.

Salty meats, crispy crackers, creamy cheeses and a pop of sweetness, gathered in perfect harmony on a beautiful wood board has always been a crowd-pleaser, but this year, charcuterie boards are likely to be a staple at Thanksgiving and Christmas gatherings.

Online searches for charcuterie are up nearly 300% in the past 12 months, according to TrendKite.

Vince & Joe’s Executive Chef Angelo Loria (winner of Hour Magazine’s 2021 Best Virtual Chef and 2020 Best Chef) is getting a lot of attention for his holiday charcuterie boards. In fact, the Hand-Carved Butcher’s Board, featuring premium meats such as prime rib, beef tenderloin and miso chicken thighs, made the front cover of Macomb Now Magazine. Chef Loria’s glammed-up charcuterie boards were also featured on Fox 2 Detroit and WXYZ Channel 7.

FOX 2: Holiday Charcuterie Boards 

To order the boards featured on TV, click here.

Charcuterie boards are great for many occasions because they’re versatile and easy to tailor for occasions and diet preferences.

If you’re putting together a board of your own, have fun with the possibilities and remember Chef Angelo’s golden rule: every item on the board should have a “wingman or woman” with it.  If it’s prosciutto, you should have some parmesan and fig jam, if it’s grilled steak it could be roasted potatoes and pesto, if it’s a BBQ board and you’ve got smoked brisket, crispy onions, BBQ sauce and cheddar cheese make a great team.

Here are some more general rules to live by when constructing your charcuterie board.

  • Apples – pair well with most cheeses
  • Grapes – pair well with mozzarella and hard cheeses
  • Strawberries and blueberries – pair well with creamy, soft cheeses

Fresh Start: Healthy Recipes Featuring In-Season Mushrooms

Happy New Year!

As most of us look to the future, we’re making our resolutions, and often that includes healthier and cleaner eating.

Award-winning Chef Angelo Loria is pulling out his favorite healthy recipes so that we can spice up our cooking with in-season vegetables.

Today, it’s all about mushrooms, which are in season in the month of January.

These delicious, umami-packed fungi are healthy, low in sodium and calories and are cholesterol-free.  They’re also packed with fiber, vitamins, and minerals.

To boot, they taste good in almost any dish and can be very easy to cook. Here are Chef Angelo’s favorite mushroom-packed recipes.


The Blended Burger

Burger Patties:
1 tbsp extra virgin olive oil
1 lb mixed portabella, shiitake, and crimini mushrooms cleaned and chopped
1⁄4 cup red wine
2/3 pound ground sirloin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1/3 tsp cinnamon
1 tsp salt

Form patties and grill

Mushroom and Beef Tacos

1 tbsp vegetable oil
½  pound white button mushrooms, ground
½  pound ground beef, pork, turkey or chicken
1 teaspoon Kosher salt

2 tbsp vegetable oil
1 cups diced onions
1/2 tbsp minced garlic
1 tbsp chile powder blend
1 tbsp chopped cilantro
1 tsp salt

ground black pepper, to taste
lime juice, to taste about 2 tablespoons

12 fresh corn tortillas taco shells, warmed
1 cup finely shredded green cabbage
1/2 cup salsa of your choice
1 avocado cut into 12 slices
6 oz. grated cotjia cheese (or Monterey jack cheese)
Ground black pepper, to taste
Lime juice, to taste
12 cilantro sprigs for garnish

Directions: Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.

To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell . Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.

Mushroom, Chicken and Quinoa

Yield: 6 servings

Serving size: 1 cup


1 cups quinoa
Cooking spray
½  pounds boneless, skinless chicken breast
¼  cup olive oil (divided)
2 cloves garlic, finely chopped
1 pound shitake mushrooms, halved
½  red onions, cut into ½-inch dice
1 small red chili pepper, seeded and cut into ½-inch dice
1 large green bell peppers, seeded and cut into ½-inch dice
1 large red bell peppers, seeded and cut into ½-inch dice
¼  cup fresh parsley, chopped
¼  cup fresh scallions, chopped
¼  teaspoon red pepper flakes
¾  teaspoons sea salt
pinch freshly ground black pepper
1/4 cups fresh lemon juice
1 T  cup balsamic vinegar
¼  cups Cotija or skim milk mozzarella cheese, crumbled

Directions: Rinse quinoa thoroughly. Place in a large stockpot with 2 cups of water; simmer 15 – 20 minutes. Remove cooked quinoa to a 2-gallon bowl; partially cover and keep warm.

Heat oven to 350 degrees. Generously coat a hotel pan with nonstick spray; lay out chicken breasts and roast for 12 – 15 minutes. Remove from oven and set aside until cooled. Once cooled, cut into 1-inch pieces.

Increase oven temperature to 450 degrees. In a large bowl toss together 1/4 cup olive oil, garlic, mushrooms, onion, peppers, parsley, scallions and red pepper flakes. Place mix on sheet pan and cook until vegetables are tender, about 10 minutes. Stir after 5 minutes.

Stir cooked vegetables into warm quinoa; season with salt and pepper. Drizzle mixture with lemon juice, balsamic vinegar and remaining 1 cup olive oil. Toss until evenly mixed.

Stir in diced chicken and cheese; toss again. Serve warm.