Everyone Love’s a Grazing Board!

The edible charcuterie board reimagines the classic grazing spread — instead of a slate or wood plank, the board is the food. A large, beautifully crafted cracker, baked by you, shaped to hold every cheese, delectable meat, olive, cocktail nut, and tapenade spread. Part craft project, part cocktail party showcase, and entirely edible.

Join Chef Pamela Keith for an evening dedicated to the art of the graze — from the handmade cracker base to the creatively curated toppings, worth gathering around.

WHAT YOU'LL MAKE

• The Edible Board — a large-format handmade cracker with herbs and seeds
• Decorative cheese and charcuterie presentations
• Mediterranean marinated olives
• Fancy spiced cocktail nuts
• Curried honey mustard
• Gingered fig jam
• Final assembly and board styling

WHAT YOU'LL LEARN

• Cracker dough: ratios, texture, and the variables for flavoring
• How to score, shape, and bake for that satisfying snap
• The theory of a well-balanced board: salt, fat, acid, sweet, crunch
• Styling principles that work for home entertaining
• How to prep ahead and scale up for dinner parties and private events

YOUR EVENING INCLUDES

• Hands-on crafting and cooking with Chef Pamela Keith
• Signature cocktail: Rose Petal Blush Cocktail (+ wine and NA options)
• The finished board is your dinner — and it's beautiful
• Recipe cards and a list of sourcing recommendations
• Tips on prepping ahead for home entertaining

Solo attendees welcome. You'll leave with a skill you'll use every dinner party season.

All workshop attendees get 10% off our gourmet online food shop of gifts and kits.

​​There will be photos and videos taken at the event which may be used in future marketing materials.

Event subject to cancellation if minimum attendance is not met.

Refunds are available up to 7 days before the event. Ticket price is refunded less the non-refundable Eventbrite ticketing fees.

For the past 20 years, Chef Pamela Keith has been creating unforgettable culinary experiences for everyone from Silicon Valley founders to world leaders. Trained at France's renowned Ritz Escoffier and refined in Michelin-starred Paris restaurant kitchens, she brings both technical mastery and genuine warmth to everything she does.

Pamela pioneered culinary team-building (back before it was everywhere) and developed the private label collections for Williams Sonoma and Draeger's. But what really sets her apart? She makes fine cooking feel accessible and fun, not intimidating.

This new workshop cooking series is your chance to learn the techniques she's been sharing in private kitchens and corporate events for two decades. Whether you're already comfortable in the kitchen or just getting curious, come learn from someone who believes the best meals are always the ones made together.