THE GRAZE ANATOMY · TORONTO
A board lands in the room and the tone of the meeting changes. Clients settle in. The team perks up. And everyone clocks exactly who made it happen.
Yes, these are the boards from your feed. The same ones people stop and whip out their phones for. It has that effect in person too.
THE MOMENT
There's a second, right when you set it down.
The small talk stops. Someone photographs it before anyone touches it. And the question crosses the room to find you
That's the whole moment. The photos below arrived the same way, sent in from hosts just like you.
NOT OUR STUDIO SHOTS. REAL BOARDROOMS, REAL CLIENT LUNCHES, REAL TUESDAY AFTERNOONS.
Usually with a note about how the room reacted.
Zero Drama
Pull it off without breaking stride.
No caterer phone tag. No 11:45 panic. No trays of sad sandwiches that say we tried our best.
It shows up styled, on time, and ready, and you get to be in the meeting instead of managing it. To everyone in the room, it looks like you simply know how things are done.
THE CENTERPIECE
Styled to be photographed.
Up to 18 cheeses and charcuterie, layered deep by hand. Generous in a way clients notice. Nobody mistakes this for the usual catering tray.
Nobody styles a board unsupervised in their first month. The board takes forty minutes. The forty minutes took two months. Even the dehydrated lemon garnish takes two days to make. Slightly less finished is not something we deliver.
It arrives looking exactly like what you saw. The photos are documentary, not aspirational. Then it spends the meeting being photographed, and you spend it fielding where is this from.
THE BOARDROOM VOCABULARY
Your client will ask. You'll be able to answer.
Four names from the board, and why they're there.
The first thing to disappear. Every event.
The one your guests ask about first.
Made by monks in Quebec since 1943, ripened ninety days in the abbey cellars. We cut it with a wire, because a knife crumbles it.
It handles like soft butter, so it is sliced one piece at a time and placed by hand.
The first thing to disappear. Every event.
The one your guests ask about first.
Made by monks in Quebec since 1943, ripened ninety days in the abbey cellars. We cut it with a wire, because a knife crumbles it.
It handles like soft butter, so it is sliced one piece at a time and placed by hand.
900+ five star Google reviews
All sent in by hosts. We just delivered the boards.
Fair questions
The four questions every host asks first.
How long can I leave it out?
Out of the fridge ten minutes before your guests arrive. Serving utensils are already in included. It holds at room temperature for four hours, so your event can run long.
Will it be enough?
If you're torn between two sizes, go up. We always recommend sizing up on charcuterie as our recommended sizes are for appetizers to your event.
For example: we once sent three sixty-person boards to a two hundred person event. They were gone in an hour.
Is it actually fresh?
We reject berries constantly. One day short of peak and they don't make it into the box. Prosciutto layered wrong gets restyled. A crumbled cut never leaves the kitchen. Most of our quality control is things you'll never see missing.
What if something goes wrong?
We are committed to providing you an exceptional experience when hosting with our boards.
After years of operations, we have learned and designed our processes to be as flexible and as accomodating as we can be.
For example:
In our first year, a driver took a corner too quickly and a board arrived damaged. He turned around, we rebuilt the entire order, and it was delivered in time for the event. Then we had engineers design our coolers. Fifteen thousand boards later, we still use them to preserve their freshness.
THE BOARDS
Sized for your guest list.
Real prices, no quote forms. Choose a size, choose a window, and it's done.
The dinner party, the birthday that matters, the night people talk about after. It arrives beautiful and on time, and whatever lands on your calendar next, you'll already know who to call.