Build a Better Charcuterie Board with Seafood, Spam and More

Regina Schrambling

When it comes to serving snacks, boards are still the best easels for showcasing a chef’s artistry with charcuterie, cheese, bread and all the accoutrements. Visuals matter, as does the sharing economy, so to speak: The fact that diners take such pleasure in a communal eating experience only adds to the allure of a great cheese or charcuterie board.

One of the more elaborate presentations can be found at San Francisco’s Trou Normand, which...