Food & Drink | grazing •
By Abbie Lahmers
Graze for Days South County charcuterie artists share their secrets for creating the perfect meat and cheese board Summer beckons the return of social dining – whether indoors or out – and there’s perhaps no better way to graze than with a perfectly curated board of meats and cheeses. Though traditional French charcuterie refers exclusively to prepared meats, a charcuterie board has evolved to encompass the cheeses and complementary accoutrements often served with cured cold cuts. You don’t need to be savvy in the kitchen to tap into the art of charcuterie, but thankfully South County has plenty of hobbyists-turned-professionals to cater events or even small get-togethers with boards in all sizes and styles. Kaleigh Bernier, for instance, is a Broadway stage manager when not living in RI who opened Block Island Charcuterie to turn a quick meal into a labor of love. “With the hustle and bustle of our crazy
schedules, we often don’t have much time to run out and grab food between rehearsals and show calls,” says Bernier. “Many times we would send one member of our team to the grocery store to grab what we would call ‘cheese plate dinners.’ Like that, my love for arranging beautiful cheese plate dinners began!” You can find her edible art spreads on sustainable palm leaf platters – always featuring a Brie wheel with a carved out Block Island shape as the centerpiece. “Rhode Island is a foodie state and has lots of options for finding unique goods. We are constantly bringing new, exciting products,” shares Elyse Pare, owner of Graze on Main, listing Bourbon and Bacon Salami from Martinelli’s Farm in Scituate and unique imports from Italy and Hungary. With a brick-and-mortar shop in East Greenwich,
Block Island Boards’ signature Brie wheel
Photo (bottom) courtesy of Grapes and Gourmet, (top) courtesy of Block Island Boards
Grapes and Gourmet curates boards packed with sweet and savory snacks
50
SORhodeIsland.com • June 2022
