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.

VENISON CHILI & CORNBREAD w/ HONEY BUTTER

There are a few meals that are an absolute must for hunting camp and venison chili is one of them. After being in the woods all day there’s something so comforting to coming back to camp to a heaping bowl of hearty chili piled high with cheese and onions and of course that giant side of cornbread with an inappropriate amount of honey butter (because is there anything better than an inappropriate amount of honey butter?! The answer is NO! It’s so so good!)! It’s the perfect way to warm up and fuel up in preparation for the next days hunt!

Served up on a French Oak Blackened Board

Ingredients:

(Large hunting camp recipe, you can easily cut this recipe in half for a smaller group) 

2 lbs ground venison 

3 cans Tri Blend beans (dark red kidney, pinto and black beans)

2 Tablespoons olive oil

2 onions

2 green peppers

8 stalks celery

3-4 cloves garlic

2 McCormick chili seasoning packets

1 can Rotel tomatoes  (I blend these because my husband doesn’t like tomatoes) 

1 can stewed tomatoes (blended)

2 cups water 

1 Tablespoon honey 

1 tsp Johnny’s Seasoning Salt  

Cracked black pepper to taste

Instructions: 

In a large stock pot add olive oil, cook ground venison until it has browned. Set aside.

Add more olive oil back to pot, diced onions, peppers and celery. Sauté until they start to get soft.

Add venison and garlic back to your pot, sauté for 2-3 minutes until garlic is cooked.

Add McCormick seasoning packets, blended Rotel and stewed tomatoes, beans, Johnny’s, honey and water.

Simmer for 30-60 minutes (if I’m in a hurry, 30 minutes will do but the longer the better!). Top with cheese and chives and enjoy!

For more great recipes join Katie on her Instagram @Thekitchenwild