Phantom Noir Board: The Closing Ritual
Eerie October Pairings: Final Edition
From the depths of the dark, our final Erie October creation emerges — a charcuterie board all about mood: inky hues, eerie textures, and flavors bold enough to slay a vampire or two. This isn’t a recipe so much as a map. Gather these haunting elements (or anything similarly shadowy) and arrange them on your darkest board.
And for the final spell? Pour a glass of 2022 Boneyard Syrah — brooding, bold, and wickedly delicious with every dark bite.
What We Used to Build our Phantom Noir Board
- 365 Black Sesame Rice Crackers, available at Whole Foods and Amazon
- Miller’s Gluten‑Free Black Crackers available at Amazon
- Vampire Slayer Garlic Curds (dusted with activated charcoal to resemble mold), available at Haggen and select Safeway, QFC & Fred Meyer locations
- Solera Black Truffle Sheep’s Milk Cheese, available at Haggen
- Cypress Grove Humboldt Fog Goat Milk Cheese, available at Haggen
- Moonstruck Espresso Dark Chocolate Bar, available at Haggen & World Market
- Trader Joe’s Slightly Coated Dark Chocolate Almonds
- Trader Joe’s Dark Chocolate Mint Creams
- Fresh blackberries, washed
- Black seedless grapes (1–2 clusters), such as these from QFC
- Oil‑cured black olives
Assembly
Spread everything across a dark board or platter — the more dramatic, the better. Let the shapes overlap, let the shadows pool, and beware of what stirs beneath. This is a board meant to be discovered, not arranged with perfection.
Serve with a wickedly good glass of Boneyard Syrah, whose brooding depth completes the spell. A ghostly garnish wouldn’t hurt either.👻
