Boards and Bubbles - Charcuterie Workshop with Jamie Aquino

Recent reviews of Boards and Bubbles - Charcuterie Workshop with Jamie Aquino

• 5/5 from Marillyn Maxine Maritz, attended Aug 2026: Jamie is so awesome. She is knowledgeable and entertaining all at the same time. The cheeses and meats were all very good. Helped me to appreciate different cheese I would not have thought of. Highly recommend.
• 5/5 from Suzanne Dolle, attended May 2026: I loved learning about the different cheeses and the different meats that Jamie used. I love trying new things and this was a great opportunity to do that. I got some wonderful ideas on how to put together a charcuterie board. I felt the value was excellent for this class. I will take more classes. Thank you.
• 5/5 from Kelsey Jackson, attended May 2026: Very good class, learned a lot, not just an introduction to all these different cheeses and meats. Making your own board to practice presentation was fun as well.
• 5/5 from Calla Maria Repp, attended Feb 2026: First class at Kitchen Engine in 20 years. Impressed by Jamie’s style and engagement with the class. The content was beyond my expectations as was the organization and the efficiency and pleasant style of the support staff.
• 5/5 from Penny Jespersen, attended Feb 2026: I liked all the meat/cheese recommendations and the variations of each. Being able to taste the food and actually take a nice sized charcuterie board full of tasty morsels was so fun! The class was a good amount of time and did not feel rushed at all.
• 5/5 from Sunny Harris, attended Feb 2026: Jamie did a wonderful presentation with the charcuterie board! Lot of great ideas for a yummy looking board! It's a lot of work for sure! Thank youn Jamie and Staff!
• 5/5 from Debbie Brogan, attended Dec 2025: For Christmas I received a handmade charcuterie/cutting board from a dear friend. I wanted to take the class so I could learn how to make a decent presentation -- although I almost never entertain. Jamie was excellent -- I learned how to "start" adding to the board, different display techniques for different varieties of meats and cheeses, a great list of quantities to have per person, a resource for buying ingredients, and a list of best "mixes" of cheese, meat, fruit, nuts to create an appealing variety. Loved the venue, met a very nice person sitting next to me, appreciated the "take home" bottle of bubbly and the completed board we created in class. All in all a very nice "learning something new" evening!
• 5/5 from Adam Boyd, attended Dec 2025: My wife and I absolutely loved this class. Jamie was a great instructor, and gave us some wonderful tips & tricks for both sourcing good charcuterie ingredients as well as designing a nice looking spread. It was very fun to taste and snack as we built our board, and getting to take our self-assembled board home along with a bottle of bubbles gave great value to the class. The staff assisting Jamie and the attendees were also wonderful - very kind and helpful. We had a great time getting to know some of the other attendees. We will definitely be attending another class at the Kitchen Engine in the future!