By Griffin Nelson
Photos courtesy of Kim Campbell
Creativity and love have been instrumental in building Kim Campbell’s charcuterie board business. Her inviting approach has landed her a spot on WRDW’s Morning Mix multiple times, sharing her love for food and community with viewers. Campbell enjoys thinking outside the box to build the perfect culinary combinations for her customers — whether it’s a board for summer camp kids, a formal evening event, a bridal/baby shower or a special date night in, her motto is: “If you can eat it, you can put it on a board!”
“I grew up eating Publix fried chicken, cabbage, turnip greens, steak and casseroles, church cookbook food. Anything Southern — my Granny’s chicken and rice, smoked mullet from the Gulf, my dad’s arroz con pollo and pork chops over rice every Sunday. I learned how to make french fries in a single-wide trailer up on the Suwannee River,” says Campbell.
Though a native Floridian, she’s lived all over the South and traveled extensively, cultivating her palate by trying new things. “Traveling is the biggest inspiration for my creativity. When we go to New York, the flowers on the side of the street in Chelsea will get my mind going.”
Respect for the art of food applies to the kitchen as well. A job at Williams Sonoma in the early 2000s, a vast collection of cookbooks and creating dishes for her family of growing boys led Campbell to build her skills and appreciate beautiful food expressions. She found a particular love in charcuterie, cheese and snack boards displayed elegantly for easy hosting. “Some people may think it’s a grown-up Lunchable,” she says. “And it is! You can keep it straightforward or you can elevate it. Adding beauty to what you eat plays into your mindset. It’s part of self-care. It’s part of loving others. You can serve blue box mac and cheese, but do a smoked gouda mac and cheese and it elevates it. It’s elevating the common.”
There’s a fine balance, though. “Food misses the mark if it’s so pretty that you don’t want to eat it. What I love most is everyone gathered around it. Food facilitates conversation which facilitates community. Feeding people is one way I love people.”
You can use cheddar and pepperoni, or you can use aged cheese and local honey. Campbell points out that charcuterie boards are particularly helpful for those who want to try just a bite of something new or for young, more selective eaters like one of her sons.
Campbell takes board orders at least three days in advance via Instagram at @kimcampbellcreative or email at [email protected]. Charcuterie cups are also available. Whether for graduation parties, holidays or to make any day a special day, Kim Campbell can create a stunning and tasty board for any occasion.
Appears in the May 2023 issue of Augusta magazine.
