ARRANGE
Source Local
Pa
rce
l
The Cheese Corner, Westerly
courtesy o
ct
rfe
ute a rc
Ch
Photo
courtesy o
ck f Blo
The Cheese Wheel Village Market, Tiverton Edgewood Cheese Shop, Cranston
Isla
nd
Neapolis Food Emporium, South Kingstown
FoodLove Market, Middletown
Newport Wine Cellar & Gourmet
Gastros Craft Meat, Woonsocket
Tony’s Colonial, Providence
– CRYSTAL PAPINO, THE PERFECT PARCEL
rie
Photo
Pe f The
“I aim to keep like-colors away from one another. For example, keeping your green grapes, kiwi, and olives separated really helps elevate the board so that you have clusters of green throughout and not on top of each other. Just like making a meal for someone you love, composing a charcuterie board that has been intricately styled and designed shows your recipient your love for them.”
Martinelli’s, North Scituate
Photo courtesy of Milk & Honey
“I majored in theater at Fordham University, and much of my curriculum was focused on design standards and principles. One principle that I draw from often when arranging my spreads is the Rule of Three. The principle states that things arranged in odd numbers – in particular threes – are more appealing to the eye. I tr y to have three groupings of berries, nuts, etc.” – KALEIGH BERNIER, BLOCK ISLAND CHARCUTERIE
by
Che
lsea
MAKE IT YOUR OWN
courtesy of C
helc
u
– CHELSEA MARTIN, CHELCUTERIE BY CHELSEA
g ra
phy
, cou
rte sy o f G ra ze on
n Mai
Photo
ie ter
t
op
Photo
by T h e re
on se Iac
oP
“I like to make my boards in steps. Cheese is always first, then the charcuterie meats, followed by any larger items like bowls, dips, and grapes. Then, you fill all the blank spaces with nuts, berries, dried fruits, and finally garnish to bring it all together! The key to making it visually appealing is to cut the cheese and style the meat so there are a variety of textures and shapes. I also prefer not to see any empty space on the board, until people start to dig in of course!
ho
Most charcuterie experts agree on the standard three ounces of cheese and one ounce of meat minimum per person when served as an appetizer – but that doesn’t mean you can’t go big. “With six or more ounces, your guests will have the opportunity to experiment with the various combinations of cured meats and cheeses to find their favorite pairing, as opposed to having just a small sample of each item. Who knows, you may adore the primo sale tartufo, but only when it’s paired with the golfetta and fig jam!” – ELYSE PARE, GRAZE ON MAIN
“We created a custom board for a customer who wanted to highlight her homemade hot pepper jelly. We identified a few cheeses to pair with it – our favorites were Taleggio, Lamb Chopper, and Red Witch – and also included a Habanero Hibiscus Spread from Warren producer Kassumay.” – NINA PEASE, MILK & HONEY
Shop Local “Give your guests something they can’t find at their local grocery store. Pre-packaged cheese and meats from Trader Joe’s are great for on the fly, but if you’re looking for a standout board, visit your local gourmet shops. Rhode Island is a foodie state and has lots of options for finding unique goods!” – ELYSE PARE, GRAZE ON MAIN
? “I like to pair a variety of wines from different regions and styles. I always add in something sparkling and a rosé, white, and red. I particularly like to pair the wine with the destination of the meats and cheese and then add in some unique grape varieties to take the guests on a unique journey.” – JONATHAN FEILER, DIRECTOR OF WINE AT OCEAN HOUSE
