Block Island Charcuterie

Kaleigh Bernier traces her love for charcuterie to the theater. In non-pandemic times she is a stage manager on Broadway. She traces her love of Block Island to her father, who has been coming to the island since he was a baby. Bernier has been coming here since she was a baby too, summering at Twin Maples for many years before the family built a house on the island. The combination of these two loves has resulted in Block Island Charcuterie.
When the pandemic hit New York City and shut down Broadway, Bernier relocated to the family home on Block Island to weather the storm. It was her first winter here, and she says she absolutely loved it. “It’s just so peaceful,” she said, although she quickly realized there was nowhere on the island to get a good charcuterie appetizer plate.
Bernier relayed that when working in the theater, “cheeseplate dinners” are a mainstay, as the cast and crew rush around in between shows, with little time to eat. The delectable cheeses, sweet fruits and vegetables, and smoky cured meats are an enticing treat no one can resist, and there is a constant stream of interns running back

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