2 minute read
The Rise of Charcuterie
OfTHE RISE
CHARCUTERIE
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By Brianna Rae
Photos courtesy of Nicole Gubelli
- Corrina Cafarelli
Charcuterie Queen
Who doesn’t love finger food? To have a selection of the finest meats, delectable cheeses and fresh fruits at your fingertips sounds like a dream come true for a night in. You may have noticed that the catering of your favorite events has shifted to large tables of fancy grapes, creamy goat cheeses and oven-roasted almonds — what we now refer to as a “charcuterie board.”
Whether quarantine has prompted your DIY charcuterie habits or you’re just interested in the craft, Corrina Cafarelli is here to help. Cafarelli, the self-proclaimed Charcuterie Queen of Long Island, explained the intricacies of an arrangement. With 30,000 followers on Instagram (@the.charcuterie.queen) and a feature on “The Drew Barrymore Show,” her charcuterie habits are far past the point of intrigue.
This is now her lifestyle, her career. Her cheeses are imported from around the world, from France to California, as her kitchen and follower count continue to grow. The idea was sparked around the summer of 2019, when a friend’s husband suggested going full-time with the hobby. When the coronavirus pandemic hit, the opportunity presented itself.
“All the restaurants were closed. People were trying to think of new ideas for date nights — just something different to do inside, to just order a cheese board with your glass of wine,” Cafarelli said. “It’s something that they hadn’t done in a while.”
Gabby Macallister, a Hofstra University junior drama student, prepares impressive boards for herself and her friends. She finds the delectable, divine dining experience of charcuterie to be an outlet to show her love, appreciation and hospitality.
“Everyone is always excited to see whatever is on that plate,” she said. “I love how unifying [the boards] are — they always seem to bring a positive and cheerful vibe.”
Accessibility is also a prime reason that Macallister loves charcuterie. “They can be used for any meal of the day — and that is quite honestly my favorite part,” she said.
Whether you work with the finest ingredients from a gourmet shop or the most accessible from your local grocery store, one thing is for certain: Charcuterie is a unifier, bringing a sense of community, aesthetic appeal and dynamic flavor to any gathering. “I love what it brings,” Cafarelli said “I feel like it’s still hitting me to think that I’m able to do this as a full-time career.”
At left: GABBY MACALLISTER’S PERSONAL BOARD.
