Board Certified Young entrepreneur turns her passion into profit By Tara Ryazansky Photos courtesy of The Bell of the Boards
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exi Pellegrini says that for as long as she can remember she’s gotten excited when she finds a charcuterie board on the menu: “Any time I’m at a restaurant, I immediately look to see if there is any type of cheese board, and if there is, nine times out of ten I make sure that I order one for the table.” It’s hard to resist a well-balanced board with a mix of creamy and sharp cheeses, delicatessen meats, briny pickles, crisp crackers, and sweet, fresh fruits.
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Soon, Pellegrini became known in her friend group for bringing homemade charcuterie boards to nearly every gettogether. They’re a feast for the eyes as well as the stomach.
Good Enough to Eat “I’m a big foodie, and I’m also very aesthetically driven,” Pellegrini says. “I’ve always had such a passion for this because I can take my creativity and my love of food and combine them. Charcuterie is considered an art.” Fresh flowers or seasonal garnishes accent her high-end meats and cheeses.
