There are no rules.
That’s what Molly Steeves told herself
when she made incredible charcuterie
boxes for families all over Rome.
They were called Bespoke Boxes and
were works of edible art, painstakingly
assembled with color, texture, fragrance
and flavor in mind. And while she doesn’t
make her Bespoke Boxes to sell anymore,
Molly says with a little thought and some
planning, anyone can make beautiful and
delicious charcuterie boards or boxes to
take to their next gathering.
And with the holidays coming up, you
can use some of these tips to create
your own charcuterie board for Halloween,
Thanksgiving, Christmas or even just a
quiet evening with friends.
Molly is an agent with Hardy Realty but
for years has been an international event
planner, working at some of the world’s
most popular sporting events and enjoying
food from across the globe. Charcuterie
boards were a staple at many of these
events. The traditional display of cured
meats has gained in popularity recently
and now includes cheeses accompanied by
fruits, olives, nuts and spreads.
When COVID put a halt on major events
around the world, Molly says she was
“grounded” for a while and
started creating her Bespoke
Boxes.
“I’ve sampled charcuterie
boards on five continents,”
she says. “I thought I had
a good idea of what people
liked and what different meats
and cheeses paired well together.
But the best part about doing
this is that there are no rules.”
Rome and Atlanta residents soon
discovered Molly’s Bespoke Boxes and
they were in demand for everything from
a dinner at home for a local couple to the
centerpiece of parties and get-togethers.
She began getting messages from friends
at parties saying people were enjoying
the boxes and was being tagged in social
media posts.
“Creating the boxes had the same
purpose as event planning,” Molly says.
“That’s what I loved about doing it. It
brought people together. It made people
happy. There’s a social aspect to it. Even
though COVID kept me from doing many
of the things I enjoyed, creating the boxes
was a way of still being social and being a
part of these gatherings.”
Molly Steeves