I’m not a food expert. Perhaps I’m not supposed to admit that, but I’m not an amazing chef, and my kitchen experience would be generously described as limited. One thing I am good at, however, is sharing my experiences with others and trying to get them excited to explore things they otherwise wouldn’t. I love, more than anything else, recommending a restaurant or a truck to someone and having them come back days or weeks later with a smile on their face and love in their heart for some new spot.
So, believe me when I say that if you haven’t been to Mundrelli’s Italian Kitchen (currently at Silver Moon), then you’re in for a treat. Owner/Chef/Food Maestro Tara Pinto crafts some of the finest authentic Italian food I’ve ever tasted, from a perfect Caprese salad to a Polpetta that will make you swoon. Pinto puts so much of her heart and soul into her dishes that you feel her tireless love of food in every bite.
“My family has a deep culinary background, so food has always played an important role in my life,” says Pinto. “Coming from an Italian and Greek heritage, most of my family members owned and operated restaurants. When I was little, my Nonna would make us antipasto (AKA charcuterie boards) for snacks. Teaching me the different variations of cheeses, meats, olives, etc. She instilled that in me at a very young age.”
When I found out she started with a small catering company called Wild and Free Charcuterie LLC, I had to discover what she could do with a massive spread of meats, cheeses and fruits. I’ve found with Pinto’s food that she never approaches anything in a boring or safe way, so I was excited to see how she would create in a realm where it can be hard to find much variety.
I say this without hyperbole: Pinto’s Charcuterie Boards and Grazing Tables are easily the most aesthetically stunning that I’ve seen, with a depth and complexity of flavor that made each bite a totally different experience. She plated the board with such depth and actual playfulness that I would find a hidden pocket of Soppressata here or a perfect little layer of Manchego there. It felt just as much a feast for the eyes and fingertips as it did for the taste buds.
“My dad always told me, ‘you eat with your eyes first,’” says Pinto. “‘If it looks sloppy, then chances are your mind will be tricked into thinking it tastes sloppy.’ Those words always stuck with me. My dad always presented the most beautiful food. He would go as far as to carve swans into melons to use as a fruit basket. If you just keep building the same things and not stepping out of your comfort zone it could start to get boring.”
The freshness of the fruit was incredible, making me realize how much work must go into making sure each strawberry, each blueberry and each tomato is absolutely, perfectly ripe and visually stunning. “Freshness is my top priority,” says Pinto. “I require a 24-hour ordering notice to ensure high-quality ingredients. Sometimes it’s extremely difficult to source items. I will drive to five different stores to source what I consider top quality. I’m the weirdo in the grocery store touching every piece of produce before I find the one I want!”
One of the main highlights of the board for me was the sauces. Featuring a smoky romesco, a deceptively spicy apricot chili and a sweetly savory strawberry rhubarb, it was hard to stop dipping the Merlot-soaked BellaVittano in it like a giggling madman. Sourced locally from Fixa Foods, a company I was unfamiliar with, I now have a new obsession when it comes to deliciously complex sauces. I legitimately cannot wait to try their pesto.
From the truly remarkable stuffed peppers, to the Everything bagel seasoned goat cheese and back around to the light and flawless prosciutto, everything on the board from Wild and Free Charcuterie was incredible. I wish I had enough friends who required this amount of food. I should probably just get married so I can hire Pinto to cater. This isn’t just delicious food, it’s a work of art.
“There is a huge misconception that all I do is open packages and lay items on a table,” says Pinto. “There is an incredible amount of prep work that goes into creating edible art. This also lends to the price of my grazing tables. I feel some people gasp at the prices but don’t consider how much time, energy, and love go into these masterpieces. From sourcing high-quality ingredients to rolling salami roses and cutting fruit…it really is labor-intensive.”
Pinto knows exactly how gorgeous her work is, and I’m glad she does. “I think my work speaks for itself,” says Pinto. “I create visually stunning masterpieces that people will talk about forever. I’m always considering quality over quantity. When you hire Wild and Free Charcuterie, you get an experience. My goal is to be the Charcuterie Queen of Central Oregon.”
I might not be an expert, but I don’t see a problem with that at all.
Wild & Free Charcuterie
For pricing: wildandfreecharcuterie.com/
This article appears in the Source January 22, 2026.
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