Three years running, Graze Provisions has been named the #1 Charcuterie board in Napa—and it's no surprise why. From Mexico City to the sun-soaked coast of Santa Barbara, the owner Armando Cabral's journey through hospitality has been one of passion and creativity.
After years of working in the hospitality industry—including his time as Director of Hospitality for Chandon in Napa—Armando decided to follow his bliss and go independent, founding Graze Provisions to share his love of beautiful food and memorable gatherings. Today, we're thrilled to have him share his expert tips with you.
"Every great board needs an anchor," Armando explains. "Whether it's a gorgeous wedge of aged manchego, a unique honeycomb, or a beautiful bowl of quince paste, your focal point draws the eye and sets the tone for the entire spread."
Armando's secret to balanced boards? "I mentally divide the board into four sections. This helps me distribute colors, textures, and flavors evenly, so every corner is just as inviting as the center."
"Contrast is everything," he says with the practiced eye of a seasoned hospitality professional. "Creamy brie next to crunchy marcona almonds, deep purple grapes against golden crackers, smooth pâté beside rough-cut chorizo. When you engage multiple senses, you create an experience, not just a snack."
Drawing from his expertise with sparkling wine, Armando knows what works: "Bubbles are the most versatile pairing partner. I love creamy, buttery cheeses like triple cream brie or camembert—the acidity cuts through the richness perfectly. Aged gruyère and comté bring nutty notes that complement sparkling wines beautifully. And never underestimate a good aged cheddar or salty manchego with a brut rosé."
Armando styled our version of a grazing board, The Perfect Spread a la Graze Provisions to showcase how effortlessly these premium ingredients come together. He added a selection of cheeses to elevate the already impressive lineup of artisan salumi, garlic-stuffed olives, and apricot-cherry honey spread.
His final piece of advice? "Just have fun with it. There's no wrong way to create a board that brings people together. Trust your instincts, taste as you go, and remember—the best grazing boards are the ones shared with people you love."
