Charcuterie is a French word that has worked its way into our modern food vernacular. It’s often thought of as food with a flare that adds a bit of elegance to any gathering. Some folks feel it’s fancy. One might not think that charcuterie would pop up at a gas station, but that’s just what customers of Amazing Graze in Poulsbo, Washington, will find and more.

Four ladies introduced charcuterie to the Poulsbo c-store world in 2021. Amy Gouldthread, Karen Schwarz, Cindy Santana and Deborah Riley, who had built a reputation as caterers, partnered on the new venture. The founders of Amazing Graze had a busy 2020 holiday catering season, then when things slowed down in January, Gouldthread tossed out the idea of opening a shop.

Riley, as it turns out, used to manage the Northwest Deli Mart inside a Mobile gas station, which also housed a Subway franchise but had since closed.

“Deborah used to run this gas station. She said the space had been empty for two years. The owner gave me a good deal on rent,” said Gouldthread.

They stuck to the foundation that had made them successful caterers. The business continues to cater events and corporate gatherings, creating charcuterie trays, box lunches and grab-n-go individual charcuterie boxes all made with fresh, quality ingredients. The charcuterie boards appeal to the eye and palate with an assortment of meat, cheeses, bread, fruit and veggies. 

“I use imported pepperoni and salami,” Gouldthread said. “I use mild Coppa. It’s a cured salty ham with lots of spices. People like the silky texture, and it’s a sweet and salty taste,” she explained. “We house roast all of our meats. I put in fresh turkey each morning. It’s the same with the roast sirloin and the ham. I smoke my own pork and my own brisket,” Gouldthread said adding, “They’re getting non-processed meats for the charcuterie sandwich boards.”

Customers taste the difference when fresh ingredients are used. Amazing Graze is committed to offering the very best flavor.

“You can’t go anywhere and find meat like this,” Gouldthread said. She recalled a customer’s reaction when ordering a turkey sandwich for the first time. “I lifted the lid to get the meat and the customer said, ‘That’s really turkey.’ Yep, it’s fresh carved turkey breast right off the bone. It’s Thanksgiving on a roll. It’s called Gracie’s Special.”

BEYOND THE BOARD

This creative quartet offers unique sandwiches with ear-catching names. The meatball sub is a great example.

“‘Balls To The Wall’ is our top seller right now. It’s our house-made meatballs and sauce. We put sauce on each side of the bread and then, 3–4 meatballs and sliced provolone. On the other side of the bun, I put Parmesan and oregano,” she explained.

There’s a definite charm about a sandwich named after a customer.

“A customer named Kirk came in and asked us to add pepperoni along with jalapeños and pepperoncini peppers to the Balls To The Wall. We did and named it Kirk’s Kick-A** Meatball Sandwich,” shared Gouldthread.

People who know sandwiches know how important the bread is to the perfect taste experience.

“My California Crunch Bread is shipped from California. It’s a type of Dutch Crunch Bread, kind of sweet like a French roll,” Gouldthread explained. Just before it goes into the oven it is topped with a rice flour paste. If you listen carefully, you can hear it crackle as it bakes. It’s crunchy on the outside and soft and fluffy on the inside,” she said.

Value and portion size are important, of course, and although the cost of ingredients is going up, Amazing Graze isn’t willing to compromise on the final product. Sandwiches are about six inches long, six inches high and weigh about a pound when finished.

“People watch as the sandwich is made, and they’re surprised at the size. I want to make sure the customers get their money’s worth,” Gouldthread said. “Customers don’t walk away hungry. They say, ‘I ate half for lunch and the other half for dinner.’ You can spend the same amount of money here as you would at a fast-food chain, maybe a little more, but have fresh food that’s a healthier choice,” she said.

The box lunch is popular. It includes any sandwich with an 8-ounce side of soup or salad and a fresh-baked cookie. No surprise here, the cookies are baked from scratch. Each week, the cookie flavors change.

HEART AND SOUL—AND COMMUNITY

“I put my heart and soul into everything I cook. I’m up all night cooking,” Gouldthread explained. The process of smoking the meat begins in the evening, then, she naps from 1–4 a.m.

Gouldthread said, “There’s so many restaurants out there that I feel are institutional. It’s the same old food. They’re doing something for a buck. High-end steak houses are great, but they’re impersonal.”

Customer satisfaction is not just the rule here, it’s a passion.

“I thank customers, and I want them to be 100% satisfied,” she said, adding, “If someone doesn’t like it or it comes out bad, I take it personally.”

Neighborhood c-stores need strong local support and Amazing Graze has earned it. “We have an apartment complex behind us. Residents come every day for meals. They call and ask us to put things aside. We have a tire shop next door, and they order. All up and down the strip we are constantly bombarded with orders,” she said. People who live and work along Viking Avenue know there’s something special about Amazing Graze. Success is always about hard work. Partners Gouldthread, Schwarz, Santana and Riley love creating great food together.

“We call ourselves the modern-day Golden Girls. We act just like them, too,” Gouldthread said.