Svetlana (Lala) Safir-Steele is on a mission to meet and find inspiration from local farmers. On weekly trips to the Santa Monica Farmers’ Market over the years with her husband, Luke, her connections have burgeoned into a list that could rival the Yellow Pages.

“Some of these farmers feel like family,” says the president/artisan of CharcuterieLA, naming Adina and Peter from Schaner Family Farms, Robyn from LSG Honey, Alex and his fantastic team from Frecker Farms (especially Hannah), Secil and her crew at Arnett Farms, Alyssa at Burkart Organics, the Guzman Family at G Farms, Luis at J.G. Berries and Chao with his unbeatable produce. “It’s a joy and a weekly source of inspiration to meet and talk to the people who grow the produce I use.”

Safir-Steele started CharcuterieLA in 2020 at ON Kitchens in Van Nuys, which is a ghost kitchen (a commercial kitchen used for delivery service only). She opened a bricks-and-mortar location in Sherman Oaks earlier this year. The growing business makes gourmet boards adorned with high-end meat and cheeses alongside locally grown produce. She’s working to bring in “fun new products,” as well as turning the shop into a small restaurant with elevated tapas, wine and cheese.

“Charcuterie and cheese boards have always fascinated me because they’re more than just food—they’re a way to present something simple yet refined,” says Safir-Steele. “I love the balance of flavors and textures and how you can use them to highlight the best of what’s in season. It’s about taking high-quality ingredients and creating something that’s both satisfying and visually appealing. There’s a unique artistry to it that I find captivating.”

There are countless charcuterie spots across Los Angeles, and who among us hasn’t piled Gouda, salami and almonds on a platter for a movie night with friends? But the typical meat-cheese-fruit-dip arrangement isn’t how Safir-Steele operates.

Asked what factors she considers when making her boards, Safir- Steele says it’s quality, variety and geometry. Yes, geometry: “People often think of art as something purely creative and unmeasurable, but for me it’s all about math. If you’ve ever seen my boards, you’ll notice parallels, diagonals, 90° angles and various shapes. It’s like solving an equation, but with food.”

This approach isn’t surprising once you understand her academic background.

“I pursued a degree in nutrition science, thinking I’d become a registered dietitian or a researcher. Along the way, I earned a few more degrees, which shaped my understanding of food,” she says. “I studied regenerative farming, organic chemistry, statistics and cultural foods, all of which deepened my appreciation for natural ingredients and the craftsmanship behind food.”

Since moving to Los Angeles at 32, the city has become her home, but her appreciation for food dates back to an early age in Kabardino- Balkaria, a small republic in southern Russia, near Dagestan and Georgia. Memories of the bread her mother and younger sister made still bring a smile to her face. “The smell of warm bread instantly takes me back to those days,” she says. “That connection to food is deeply personal—cheese and bread are my comfort foods, and they remind me of home.”

Feeding people is her passion and showcasing local fare is, in her eyes, the only way to create a truly exceptional charcuterie. Alongside the fresh produce, Safir-Steele places specialty imported cheese and meat. “I’m a fan of cheeses with a strong character. My top three right now are Swiss Appenzeller Reserve, cave-aged Gruyère and Italian Pantaleo goat cheese. For meats, I prefer lean cuts, and the Caña de Lomo Ibérico from Sogno Toscano is the best cured meat I’ve had so far.”

In addition to a variety of premium meat-and-cheese-based boards, customers can order a dessert board with global treats and a vegan board with fresh fruit, vegetables and optional vegan “cheeses.”

Her connections with local farmers, relationships with loyal customers, menu offerings and passion for her craft have proven successful, bringing in business for just about any occasion. During the holiday and graduation seasons, she will produce as many as 21 luxury boards of various sizes a day, working 12 hours at a time.

Ultimately, her goal is to foster community. “CharcuterieLA is a spot where couples can come for boutique wine and fresh bread with cheese and mustard before or after dinner, where friends can enjoy a night out, or where business partners can discuss their plans over great food and wine,” she says.

CharcuterieLA
14545 Ventura Blvd., Sherman Oaks
CharcuterieLA.com

BOARD TIPS

For a fall or winter holiday board, Safir-Steele suggests a “Winter Wonderland” theme. “Picture a board with a snowy backdrop created using a mix of white cheeses,” she says. She suggests arranging some bright fruits like pomegranate seeds and slices of apple for pops of color, and scattering a few candied nuts and chocolates for extra sparkle.

“Last year, I made a board in the shape of a Christmas tree, and it was a huge hit. It was filled with a variety of cheeses, charcuterie and festive touches like pomegranate seeds and fresh rosemary,” she says. “You could go for a snowy scene with edible ‘snowflakes’ made from thinly sliced Parmesan or coconut flakes.” For Thanksgiving, consider making the board in the shape of a cornucopia or, if you’re feeling especially ambitious, a turkey.