Food Trends: Picnic Perfect

Step into spring by open-air dining with artisan charcuterie, traditional soupy, and wine pairings


Leave charcuterie curating to a Wakefield pro

If you’re looking for the perfect charcuterie board for your special event this season, look no further than Fig and Fromage. Working out of the Town Made commissary kitchen in Wakefield, Emily McCoy assembles artisan charcuterie boards, grazing tables, and spreads inspired by rustic, countryside dining. “I got started in April 2023 and have been very busy ever since,” says McCoy. “I do everything, including small boards that people order and pick up, or I go on site. I’ve done grazing tables for events of up to 100 people.”

For spring picnics, McCoy suggests “a variety of cheeses, local and imported, some different salamis and meats, and seasonal accompaniments like berries, fruit jams, olives, and freshly baked bread… all those fresh products that make the board delicious.” You provide the location, and McCoy handles everything else. “I bring linens, pretty props, and everything you need to have a fantastic picnic. All you need is the space to set it up. It’s great for a girls’ day out, an engagement, or something special.” Wakefield,


Soupy for you, made Westerly style

Westerly Packing is a family business that specializes in “soupy,” perhaps better known as Soppressata, a mainstay on any Washington County charcuterie board and the perfect snack for a picnic. At the retail outlet, butchers prepare 80,000-100,000 pounds annually in the traditional fashion, while meeting modern health and safety standards in their USDA-inspected facility. “We still do it old style, no preservatives,” says Bruno Trombino, who works at the family business originally established by his great-grandfather. “We use a real beef casing; we pack it and tie it the same way my grandfather tied it. We let it hang for five to six weeks.”

Available in sweet, mild, hot, and triple hot, each stick is just under a pound. “It was a tradition in Italy to unveil it for Easter,” says Trombino. “We used to make soupy only in the winter; we’d cure it in the attic. As rules and regulations changed, we built coolers, so now we do it year-round. It’s become a staple; it’s like bread, milk, and soupy.”


Wine and cheese pairings in East Greenwich

You can dine in or take out at Graze on Main, where a selection of curated organic wines complements tasty charcuterie, served “on a sustainable palm leaf, ready to enjoy wherever you are,” says owner Elyse Pare. “Every weekend, we do bachelorette parties and we partner with bridal studios, so when girls go to pick out their wedding dresses, they make a full day out of it.” Pare notes that all the meats served are imported from Europe, and they only sell small-production organic wines with no added sulfites. “There’s a huge demand for that.”

The monthly Wine and Cheese Club at Graze on Main has become popular since launching a year ago. “It comes with two bottles of wine, two cheeses, and a cured meat,” says Pare. “We include a tasting sheet that explains why certain cheeses go well with certain wines – it’s meant to be an educational experience. We do something different every month, and we introduce wines that might be a unique grape varietal – you’re not likely to see a pinot grigio as part of the club.”
East Greenwich,



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