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The Art of Charcuterie

Mingle + Graze Shares How to Create the Perfect Mix

Mingle + Graze is a culmination of the hard work and passion of shop owners Mahfam Moeeni-Alarcon, chef and cheese specialist, and her husband Cristobal Alarcon, chef and beverage specialist. Their interests have always revolved around food and people.

“We want the community to come together over a beautiful cheese board or a culturally influenced sandwich. I'm Persian and my husband is Chilean, so we sprinkle our culture in our menu,” says Moeeni-Alarcon.

The couple specializes in charcuterie boards and fine cheeses, which they sell by the wedge. The menu includes an array of artisan sandwiches and tacos, and everything is made with locally sourced ingredients when available. Beginning this month, they’ll also offer an eclectic, boutique wine list.

The couple's storefront opened in 2019, but they’ve been creating cheeseboards in the Valley since 2017.

“We care for our community and we want to be a staple in Chandler for years to come. We want to be the first place people think of when they want to throw a party at their home or if they are looking to have a grazing table showpiece. Besides being the Valley's first to create grazing tables for large events, we are known for having the best prices in town for catering cheese boards,” says Moeeni-Alarcon.

The shop is decorated with unique art, and mismatched chairs. They seat 24, but can cater for more than 500 people.

“Our shop is quaint. We are tiny and mighty,” Moeeni-Alarcon says.

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Moeeni-Alarcon recommends using cow, goat, and sheep milk cheeses to add a variety of flavors. Using soft, semi-firm and hard cheeses adds a nice mix of textures.

Local Crackers

They prefer Hayden Flour Mills and Urban Oven crackers. They choose flavors such as classic white and olive oil for their simple base, which doesn’t interfere with the cheese flavors.

Responsibly-Sourced Salami and Prosciutto

They chose charcuterie meats for their freshness and quality, such as Olli salami, Fra’mani Mortadella, and prosciutto from California. The Beeler’s ham is from Iowa.

Truffle Chips

These Himalayan sea salt kettle chips are heavily sprinkled with truffle dust. Their spiced nuts are also made with their secret spice blend. 

Fruit Garnish

Use fresh, seasonal fruit. Their favorites are grapes and strawberries. On occasion they use kiwi, blueberries, oranges and cherries. 

Charcuterie Board

This board was gifted by Cutting Edge Woods, a Chandler-based company. It’s their favorite because of its quality and craftsmanship. 

  • Mahfam Moeeni-Alarcon