Charcuterie Grazing Tables

Charcuterie Grazing Tables by Fork and Flare

Grazing tables are where most companies cut the corners you can't see. The bigger the table, the cheaper the cheese, the earlier the meat gets sliced, the less anyone washes. Fork and Flare built its name on the opposite move. A twenty-foot table means more cheese to taste, more meat to slice, and more fruit to wash by hand, and we do every bit of it the way we'd do a board for four.

Every cheese on the table has a name.

Every cheese on your grazing table is one we can name down to the creamery, the region, and the award. Ask another vendor what's on their spread and you'll hear "an assortment of artisan cheeses." Ask us and you'll get a list. Recent tables have carried Beemster Royaal Grand Cru from North Holland (2026 World Cheese Award winner); Quorum 12-Month Aged Manchego from La Mancha; Marin French Triple Crème Brie from West Marin; Midnight Moon goat cheese; and Espresso BellaVitano from the Sartori family in Wisconsin. Kelsey tasted each one first. She keeps it only if she'd serve it to her own family.

Your meat is sliced the morning of your event.

The meat on your grazing table is sliced the day we build it. Nothing sits pre-cut. Nothing gets bagged the night before. Prosciutto, soppressata, and chorizo come from a small-batch maker we spent years finding, hardwood-smoked and patiently dry-aged, then cut the morning your table is set. A pre-sliced tray turns gray and curls at the edges by the second hour. Yours won't.

Your fruit gets washed by hand.

The fruit on your grazing table is washed by hand, every single berry. Blackberries, strawberries, blueberries, and raspberries soak in filtered water, vinegar, and baking soda to lift field dirt and residue, then get a full rinse before they touch the table. On a spread this size that's hundreds of berries. Most companies skip the step at any size. Your guests taste the difference.

Attended service keeps your table full all night.

Attended service is the upgrade that separates a grazing table from a buffet. Most caterers set the spread down and drive away, which is why the last hour of a party looks picked over. We can stay and tend your table instead, refilling and restyling as the night runs so the guest who arrives at eight sees what the guest at six saw. It's priced by the event. It's the add-on that corporate clients request frequently.

Every table is finished in flowers.

Fork and Flare finishes every grazing table in edible flowers. They're the last thing Kelsey adds and the first thing your guests photograph. Around the cheese and meat, each spread carries seasonal fruit, artisan honey, non-GMO preserves and compotes, tasty olives, cornichons, caprese skewers, and fresh bread.

Every grazing table is built for your event.

Every grazing table is customizable to your theme, your guest list, and the season. We'll style a wedding table in florals, a corporate table for networking, or a shower table in your colors, and we'll work around vegan guests, nut allergies, and anything else your list brings. Delivery and setup come with every table. Grazing tables need about a week's notice ideally, and two to four weeks during holidays and peak season, so book early.

Fork and Flare serves all of Orange County, from Huntington Beach to San Clemente and Newport Beach to Anaheim.

Grazing Table Sizes & Servings

• Small Grazing Spread (4'): serves 20–25 guests ($1,049.00, includes delivery and setup)
• Medium Grazing Spread (5'): serves 30–45 guests
• Large Grazing Spread (6'): serves 50–60 guests
• Extra-Large Grazing Spread (10'): serves 70–100 guests
• Signature Grazing Spread (15'): serves 100–150 guests
• Ultimate Grazing Spread (20'): serves 150–200 guests

For a more complete menu, you can complement your grazing table with themed add-ons such as Crudités Platters, Brunch Boards, or S’mores Dessert Boards, offering your guests even more variety and indulgence.