Festive and Fine: San Antonio grazing tables, voted Best Charcuterie 2026

Sarah Urrabazo builds grazing tables that her clients want as the focal point of the room. Her business started with a beach picnic and two picky eaters.

At one wedding anniversary, the first thing guests saw when they walked through the front door was Sarah Urrabazo's grazing table. She'd worked details from the couple's wedding and the flowers they chose into the spread, so it tied in with the rest of the party. Many clients tell her they want the table to be what people notice first.

Sarah runs Festive and Fine Charcuterie Designs in San Antonio. Readers of the San Antonio Current voted it Best Charcuterie in the paper's 2026 poll, which she calls a huge honor given how many businesses compete in it.

A beach picnic and two picky eaters

The business began by accident. Sarah was booking a family beach picnic and saw a charcuterie board offered as an add-on. It looked good, but she knew her kids wouldn't eat it, so she made her own. Her best friend, pregnant at the time, tried it and asked for a board for her baby shower. Thanksgiving orders came next, then more, and by January Sarah had a business.

“It's gone by so, so quickly, and it was kind of a happy accident with how my business started.”

Sarah Urrabazo

Much of her work still comes from repeat clients and the people they refer. Some customers from those first months order from her today, and have watched Festive and Fine grow from small boards to full grazing tables. Several have become friends.

The details guests find

Sarah says creativity is what sets her apart, and on her tables that means the small things. She matches the food and florals to a client's colors. She builds themed boards to order, from horror-movie characters for Halloween to figures sculpted in brie. One recent Halloween table included a whole skeleton, and a small plastic mouse holding a piece of cheese.

She likes to build in layers, so there's more to find as people eat. Guests have told her they spotted things they missed underneath, and one group said they felt they had barely made a dent in their board.

“People eat with their eyes.”

Sarah Urrabazo

Workshops

Sarah teaches, too. Her charcuterie workshops cover the basics and the pairings, and attendees put their own boards together. Lately, many public sessions are Friday-night groups of friends; one guest marked her birthday there, cake and all. One guest has come to four different themed workshops, and some regulars now bring friends. Sarah has also taken the workshop to a local law firm, where the team finished the workday building boards at their own office table.

Why the risers

Sarah bought her White Range set in May 2024 for a client's event that June. A friend in the industry had recommended Plinths New York when Sarah asked her where she got hers. In her view, full riser spreads were rare in San Antonio then, and offering that style helped set her business apart.

She now uses the set constantly, at large events and small ones. She often sets her own white platters and cake stands on top of the risers. It adds texture and dimension, and it's her way of protecting the acrylic, since she uses it so often. One client from two years ago saw her work again recently and has booked her for January, asking for something similar.

“Every time I use these particular risers, I get vendors, hey, where did you get those? And I'll tell them, Plinths New York.”

Sarah Urrabazo

Other caterers and event planners have offered to rent the set from her. She lends it only to a few trusted friends.

When an order arrived damaged

A couple of pieces in her first order arrived damaged, and others had scratches. With her June event coming up, Sarah emailed our team. Replacements went out, she was told to keep the damaged pieces, and the set was ready in time.

“I reached out. I'm like, hey, you know, can you help me fix this?”

Sarah Urrabazo

In her words

Q. What makes a grazing table exceptional rather than just good?

“Not only does it look pretty, but it actually tastes good. Like I promise, like it's actually going to taste good in addition to how it looks.”

Q. What do people not realize about running a business like yours?

“I think people don't realize the amount of work that goes into it.” For a Saturday event, she says, prep can start on Wednesday.

Q. What would you tell someone thinking about leaving a steady job to start their own business?

“If you're unhappy, change it. Do something you like instead and you'll just feel so much better.”

Featured customer. No payment or free product was given for this feature.