Not all woods are created equal when it comes to food presentation. The type of wood you choose affects durability, stain resistance, and overall functionality. You may prefer a Hardwood over a softwood due to its strength and ability to resist knife marks. Some hard woods, however, offer unique advantages, such as repelling stains from fruits or resisting moisture from meats and cheeses.

Some people choose a softwood for serving or charcuterie board because they tend to be
lighter and easier to carry, making them ideal for gatherings or outdoor events. Additionally, reclaimed softwoods, such as old-growth fir, often have a unique backstory, adding character and history to the presentation. Softwoods can also offer a distinct, rustic aesthetic with beautiful grain patterns that enhance food displays. Lastly, they tend to be more affordable than hardwoods, making them an accessible option for those looking for a functional yet stylish board.

For both serving and charcuterie boards, some of the hardest woods include maple, walnut, and cherry. Maple is one of the most popular choices due to its durability and fine grain, which prevents deep grooves from knives. Walnut is slightly softer but adds a rich, dark color that enhances the visual appeal of food. Cherry, known for its smooth texture and tight grain, provides a durable and elegant surface that works well for serving various foods.

If you frequently serve berries, wine, or other colorful foods, choosing a wood that resists staining is essential. Maple, Teak and Cherry are excellent choices because their tight grain structure helps repel moisture and stains. Avoid porous woods like beech or open-grained oak, as they tend to absorb liquids and can become discolored over time.

Charcuterie boards need to handle moist and oily foods like cheeses and cured meats without absorbing flavors. Walnut and cherry are ideal because they have a fine, closed grain that resists moisture penetration. Additionally, hickory is a great alternative due to its hardness and resistance to moisture.

For those who prefer the aesthetic of softer woods or want to protect their boards from stains and moisture, using protective coverings are a great option. Decretive plates or wax paper are simple solutions that create a barrier between food and wood.

Additionally, parchment paper is excellent for preventing grease and moisture from seeping into the surface. Natural, non-toxic leaves such as banana leaves, fig leaves or corn husks (for a Latin flavor) can also be used as decorative and functional barriers, adding a unique presentation while protecting the wood from staining and moisture.  Also, just remember that softer woods are more apt to get scratched or have cut marks from sharp knives- always make sure to use soft blade knives.

To Sum it Up:

Whether you need a versatile serving board or a dedicated charcuterie board, selecting the right wood ensures longevity and ease of use. If durability and knife resistance are top priorities, maple and walnut are great choices. For stain resistance, hard maple and cherry are excellent options. When placing meats and cheeses, opt for closed-grain woods like cherry or walnut to prevent unwanted moisture absorption.

 If using softer or more porous woods, such as old-growth or reclaimed fir or beech, consider protective coverings as mentioned above, to maintain the boards appearance and functionality.

With the right board and precautions based on what you’re serving, your food presentations will look stunning while remaining practical and easy to maintain.

OMGOODNESS these light and crisp Beer Batter Fried Asparagus with Garlic Aioli were absolutely incredible!!! I kind of figured these would turn out pretty good but I didn’t realize just how GOOD they were going to be!
These are a must-try for sure!

All served up on my new medium-size The Kitchen Wild Forest Collection serving board by Todd Alan Woodcraft

Fried Asparagus Ingredients:
1 cup Krusteaz tempura
1 cup Rogue Colossal Claude beer
1/2 tsp garlic powder
1/2 tsp garlic powder
1/2 tsp pepper
Oil for frying

Directions:
Preheat oil to 375°
Mix all ingredients in a bowl, dip asparagus to coat evenly and deep fry until golden brown. Approximately 1 minute per side. 

Garlic Aioli Ingredients:
3 garlic cloves
1/2 tsp. coarse sea salt
1/2 cup Mayo
1 Tbsp. Fresh squeezed lemon juice
2 Tbsp. Olive oil
1/2 tsp. Worcestershire sauce

Directions:
With a mortar and pestle smash garlic with coarse sea salt until mixed into a smooth paste.
In a small mixing bow, add Mayo, lemon juice, olive oil, Worcestershire and garlic mixture.
With a hand mixer, mix for approximately one minute.

Charcuterie 101 

What is charcuterie? By definition, charcuterie, (pronounced “shar-ku-tuh-ree”) is the art of preparing and assembling cured meats and meat products. This French term, which originated centuries ago, only recently gained popularity as the trend of charcuterie boards has skyrocketed to high status. 

So, why is charcuterie suddenly all the rage? First of all, it’s a casual, yet intimate way to enjoy food. A charcuterie board promotes gathering and conversation. It also sparks aesthetic and culinary interest, causing guests to linger longer and create lasting memories. 

Second, because of the variety offered on a charcuterie platter, there is something for everyone. Every pallet, dietary need, or food restriction will be satisfied from the multiple offerings on a single board. In addition to cured meats, traditional charcuterie boards offer fruits (both dried and fresh), pickled vegetables, nuts, seeds, cheeses, crackers, and dips such as honey, jam, or hummus. 

Third, charcuterie boards are beautiful to look at and as the saying goes, pretty food is more fun to eat! 

The sky is the limit when it comes to creativity; charcuterie boards are a true form of art! 

This super simple recipe was inspired by many incredible moments out on the water crabbing with my husband and children. So many in fact that we needed to start freezing our Dungeness crab because we were catching so many that we just couldn’t eat them all.

Served on The Food Pallet Serving Board

Ingredients:

2 cups lump crab meat, plus 1/4 cup for topping dip after baking

8oz. cream cheese, softened

1/2 cup mayonnaise

1/2 cup Parmesan cheese

1 Tbs. fresh chives 

2 garlic cloves, minced 

1 tsp. Worcestershire sauce 

2 tsp. crushed red pepper flakes 

Sourdough bread bowl for serving dip in plus 1 Tbs. butter and 1 garlic clove for frying sourdough bread crumbs. 

Directions:

Preheat oven to 350 degrees 

Add softened cream cheese, mayonnaise, Parmesan cheese, garlic, Worcestershire, crushed red pepper flakes and chives in a mixing bowl and mix until combined. Gently fold in 2 cups crab meat. 

Cut off top of sourdough bread and gently hollow out loaf leaving enough bread around the edges for structure. Fill bread bowl with crab mixture. Bake for 30 minutes or until top is golden and bubbly. 

While crab dip is in the oven, break up leftover sourdough bread into small pieces. Melt 1 Tbs. butter in skillet and add one smashed whole garlic clove, add bread and sauté until golden and crisp. Remove garlic clove. 

Top hot crab dip with bread crumbs, chives and crab meat, serve with sliced bread, crackers, vegetables or maybe just a spoon because this dip is delicious on just about anything!

For more great recipes join Katie on her Instagram @Thekitchenwild