Grazing Table or Charcuterie Boards? How to Choose for Your Wedding

Food at a wedding does more than feed people. It is where guests gather between the ceremony and the first dance, where they meet each other’s families, and where half the photos of the evening end up being taken. So when couples ask us whether they need a grazing table or a few boards, our answer always starts with a question: when, and where, will your guests be eating?

Start With the Moments, Not the Menu

Most weddings we cater have more than one food moment, and each one suits a different format.

• Bridal and groom suites. Getting ready takes longer than anyone plans for. A spread delivered to the suite means everyone actually eats. We can deliver as early as 8 AM on request.
• Cocktail hour. Guests are standing, mingling and holding a drink. Charcuterie cones are made for this: a single serving that travels.
• The reception or a welcome party. This is where a grazing table shines: one long, abundant display that becomes part of the décor.
• The rehearsal dinner. Smaller and more relaxed. Boards on the table, or a grazing spread after the rehearsal for the people closest to you.

Every table is styled on site, piece by piece.

Boards: Easy to Place, Easy to Plan

Boards arrive ready to serve and suit spaces where a long table won’t fit: a suite, a lounge corner, the end of a bar. Sizes are planned around guests sharing as an appetizer. Our Board for 20 serves 20, and The Boujee Board serves 30. We plan on about 1.5 oz of cheese and 1.5 oz of cured meat per person, so you can mix sizes to match your guest count.

Grazing Tables: The Centerpiece

A grazing table is built where it’s served. We set it up at your venue, flat-lay or multi-dimensional with different heights, and design it around your guest count and the space.

A flat-lay grazing table, dressed with eucalyptus.

It takes up more room than boards, so it helps to know your venue’s layout early. It also asks one practical question: whether the table needs to look as full at the end of cocktail hour as at the start.

The details: honey, prosciutto, berries and cheese.

Planning Tips From Our Kitchen

1. Count the moments first. A suite delivery in the morning and a grazing table in the evening are two different plans, and both deserve their own.
2. Tell us about dietary needs early. We note them at booking. Our kitchen handles all the main allergens, so for a severe allergy we’ll talk through what we can and can’t guarantee.
3. Share the venue’s rules. We’re fully insured and can send your venue a certificate of insurance.
4. Book ahead. A 50% non-refundable retainer secures your date, and the balance is due 10 days before the wedding.

Not sure which is right for your day? Tell us your date, venue and guest count, and we’ll suggest a plan.