The premise of charcuterie is simple: meat and cheese. But it is this simplicity that makes charcuterie an art of endless possibilities and combinations.

Makeitta Citizen of Little Josie — the business name is a nod to her late mother — said the real trick is to create a board that is both “aesthetically and palette pleasing.”

“I like to marry the textures, colors and flavors of the food, but also the look of the board,” she said. “I like to mix the styling with a variety of metal pieces, wood, stainless steel, marble. The mixing of the plates and trays can create a beautiful montage of serveware by itself.”

She also loves everything Louisiana.

“I usually incorporate Louisiana pieces — whether they’re spreaders for jams or dips or using bowls in the shape of a fleur-de-lis or in the shape of Louisiana,” she said. “I’ve also got crawfish dippers and alligator-handled tongs.”

Because she’s a local business, she shops local.

“I go to the farmer’s markets, local vendors and shops and boutiques around town for pepper jellies and jams, seasoned crackers and serveware,” she said. “I want to support the local businesses here and I feel validated when I can bring other local businesses into my art of charcuterie. When people tell me they love it, I can tell them where it’s from. It’s rewarding in that way.”

When creating her layouts, Citizen usually starts with the greenery, such as kale, to outline the corners. From there she layers meats — usually three or four varieties, and some shaped like roses — and the cheeses. The garnishes — all fruit — come last.

She has designed boards for business grand openings, ribbon cuttings, birthdays, baby showers, weddings, Mardi Gras balls, community forums, family gatherings, teacher appreciation, Valentines Days, bridal showers, girls’ nights, Christmas, Thanksgiving and special gifts.

“I’m always grateful to be thought of, considered, and chosen to create for clients who I know and also for perfect strangers who have been referred by people I know and some I’ve never met before,” she said. “One of the most fun things I’ve been able to do is expand my classic charcuterie options with some more unconventional offerings such as brunch boards, s’mores boards, dessert boards, butter boards, and even barbecue boards. This past Christmas I even created a Grinch board.”

And she won’t shy away from a challenge, either — including if the client asks her to make an entire table spread.

“One of the things that I enjoy most is hearing my clients say things like, “When I got home, my husband asked where was his,’ or ‘My kids are requesting charcuterie for their birthday’ or ‘I couldn’t even enjoy it because my little one got to it first.’ These type of things give me the motivation to keep trying, keep learning, keep growing and creating unconventional displays and packaging options that compliment the art of charcuterie in a way that is visually appealing and pallet pleasing.”

Citizen said it’s an “absolute honor and privilege” to be asked or requested to be a part of “some of the most meaningful, intimate and purposeful celebrations, knowing my charcuterie creations have been a part of these milestones.”

It’s also a way of sharing her mother’s love, pride, style and beauty with the world.

Citizen said one of her life’s mantra is “the greatest things that have ever happened to me … I’ve never had plans for.”

“My charcuterie is absolutely one of those ‘things.’ I like to eat, but I don’t like to cook so I never envisioned catering or food prep in my future,” she said. “But here I am folding, rolling meats and cheese, living, learning and loving charcuterie more and more every day.”

For more information on Little Josie, visit her Facebook page at Little Josie or email littlejosie8350@gmail.com.