The Board Chronicles is an ongoing series of articles about the adventures of Mrs M’s Handmade as a vendor at community festivals & craft fairs. Mrs M’s subsidiary, Mr M’s Woodshop, has been approved to create this chronicle for the good of vendorkind.
There is nothing like an event in your home town. Easy transport. Sleep in your own bed. Smiles from lots of familiar faces.
What could go wrong?
New Ideas
A new display for cutting boards! It only took me about 18 months to take the time to build it.
A new display for handled boards! This did not take as long, but definitely upped my game from using the cast-off crates from Mrs M’s unused display as I had been doing.
I have live edge side tables, or perhaps a coffee table, available this weekend. First time. They were made by a buddy and our local contractor, Steve Mark of Steve Mark Construction. Truly great work. Wonder if there are furniture buyers at the Home & Garden Show?
Observations
This is one of the very few events that I do a triple booth at. This means I must put up the 10’x20′ Trimline canopy as well as a 10’x10′ pop-up. I then put 13x tables in the booth to show … everything. Well, not really. Today with my built out foodie inventory, I had no room for cribbage boards, chess boards, or Magic Bottle Openers. In a triple booth, I am out of room. l think I have a problem.
Set up is on Friday, and I actually had some help. I brought in the Cat Sitter for some help, and then our contractor, Steve Mark, lent a hand since I was going to sell a couple of tables he made. Loved the help.
Before I left check-in, I was cautioned – as was everyone – that high winds were expected overnight in Santa Clarita. Keep your canopies low and weighted! I, of course, do this routinely and wind, though a real concern, is nothing that I worry about in normal conditions. The canopies went up, the weights and ratchet straps went on, and my canopies will not move.
2 other canopies were lost to wind during set up. I heard product breaking on some gusts throughout the weekend.
Hometown.
Set up was fairly simple with the help. I got it done in about 5 hours, start to finish. That left some touch ups, price signs and cracker displays to be done before the 10a start on Saturday.
One quirk of this show is that they always shut off vehicle access for Saturday morning. No drive into the site to drop off inventory on Saturday. Not a problem, just plan ahead. I have a little wheeled crate to make carrying in my electronic gear (charged overnight) and cooler easier to bring in from the parking lot. That was commented on; not everyone lets wheels do the work.
First customer was the husband of an exhibitor. I inquired about her business … she’s a medium, helps contact the departed. That was the first time I have heard that answer at any event.
An older gentleman approached, walking with a cane. “OK, here’s a quiz. What kind of wood is this?” I unfortunately had no idea. He then explained it was an Irish Shillelagh, made from a root of some tree or bush. Still didn’t know what it was!
One conversation I often have (perhaps 5 times this weekend) is … “You don’t cut meat on this board, do you?” The answer, of course, is YES. Some believe meat should be cut on a separate board – this is often due to a fear of bacteria. However, wooden cutting boards are actually naturally anti-bacterial. Research done at the University of Wisconsin and UC Davis has found that, when you infect and then test the bacterial growth on all of the different cutting board surfaces, you’ll find wooden cutting boards have less bacteria after an hour, and after a day. Naturally.
Bacteria can come from ANY food, not just meat. If your lettuce is infected with bacteria when you chop it, then anything cut on the board after that will get tainted if you are not using good clean techniques with your raw food. Without good technique, it really doesn’t matter what cutting board you use, because you can get sick.
I did this explanation, explained how to keep a cutting board clean, and the lady became a customer. I love happy endings.
Hometown.
Saturday was a day of special orders: 4 separate orders were taken, practically simultaneously. I got ‘whelmed early, and had 4 transactions happening all at once. Life gets exciting in the hometown.
Legacy customers are the best part of local events. One customer stood in the middle of the booth and said, “I have one of those, and one of those, and….”
Nothing like local.
Mrs M still has fans out there … I was asked again when Mrs M will return with her soaps and lotions and such. I have a standard answer: I don’t know. I encourage you, dear reader, to talk to her and demand she get back to making, as I am out of my soap. She formulated it just for me. A delicate flower, I am, and I need my soap.
Many people verified I was a local vendor throughout the event. My house is about 3 miles from the event site. And the logo does say it all:
Come to find out I made a mistake on the cutting board display. I knew that I wanted the dowels holding the boards upright to be 8″ apart … but I neglected to consider that a diagonal between dowels was not the same as a vertical line. Ooopsie. Good thing I make everything to be modular. The legs get smaller, the display will be perfect.
I was an hour into my strike when a lady walked up with her son and wanted to buy a cutting board. She was local … but I had the containers (already packed) right there, so I agreed to open some containers to see if any of the boards on hand would speak to her. One did.
It was my biggest sale of the weekend. You just never know when a customer will find you, and when they do, you need to be present. Had I left early, this would have never happened.
The event ended at 4p Sunday, and then my hard work began. I struck the event by myself. It is one of my largest set ups, and I didn’t find help. My bad. I finished about 8:15p, and was in the shower by 8:35p. Dinner quickly followed, and I did not move much after that. As I write this on Monday … the ibuprofen helps. Always.
Going a-vendoring is a glorious, fun thing to do … separated by long stints of very hard work. Be prepared. Always.
Those tables by Steve Mark did not find their forever home this weekend. Pictures are below. And they are still in my truck, so….
This was my 8th year doing this event. I have done it every year since 2015 … since we’re in California, the event was shut down in the covid years. Of course. In any event, in our 11th year of going a-vendoring, here are a few observations for you vendor types:
This is the largest vendor event in Santa Clarita. Largest attendance as well.
However, it is not necessarily the home of the largest sales for every handmade vendor. Home & Garden Shows, after all, are famous for being about … your home & garden. So having a great display of handmade goods may not be a perfect solution for you, depending on what you sell. If you are selling air conditioning services, you may think this is a much better event. Of course, their booth costs are much greater than for vendors of those handmade goods. Thank goodness.
Be clear, I LOVE this event, and it is my top event in Santa Clarita. But is it the best event I do? Alas, no. I have better events when I am out of town … and not sleeping in my own bed. Life is full of trade-offs.
Apparently.
As always, your mileage will vary.
See you out there!
The Food
Best Meal: Velda cooked a steak from Jess & Jim’s Steak House in Kansas City … we get beef from there as a Christmas present. Steak for the win. Of course.
Honorable Mention: Sunday dinner was Polish sausage & mashed potatoes. Velda’s comfort food after a very hard day. Oh, and there was bourbon.
The Facts
Total miles driven: 24
# of people we met during the event from the producer: Many, as always. I knew the people at my hometown radio station long before I went a-vendoring. I worked in the radio industry for nearly 3 decades, after all!
Visits in the booth by a promoter’s representative: sure. Lots.
The Board Chronicles is an ongoing series of articles about the adventures of Mr M’s Woodshop as a vendor at community festivals & craft fairs. Learn about the horrors of The Road. Read the impossible demands of the people that know what I should really be doing. In short, it’s the comedy of errors that has become my life, presented here, like my cutting boards, as simple unvarnished truth. All for your amusement … and for the good of vendor-kind.
I was very excited about journeying to Northern California to be a part of the California Artisan Cheese Festival in Santa Rosa. I’ve always been focused on serving pieces, and this seemed like a very nice, targeted event.
The year was 2020, and then the world went to hell.
The 2020 event was cancelled due to covid, of course, like almost every public event in California that year. And again in 2021. And, for many events especially early in the year, 2022 was not different. For 3 years, this event was lost to me.
Finally, 2023 became a new opportunity. Thank goodness.
This Festival is a series of events over a long weekend with artisan cheese classes, food pairing events, farm tours and more. On Sunday afternoon, a vendor event is produced with a very large group of artisanal cheese producers – many with their own herds for true farm-to-table cheese – as well as related vendors including vintners, brewers, distillers … and woodworkers, among others. About 100 vendors were gathered for this 5 hour event.
New Ideas
I broke many rules to do this event.
This is a one-day, 5 hour event. I don’t do one-day events.
Since this event was 400 miles away from our home, I had to drive and stay in a hotel for … a one-day, 5 hour event. That never would have happened independently of any other good ideas, so…
Mrs M made a rare appearance at this event, playing the part of a Foodie enjoying the best of cheese while I was working like a dog in the booth. So, the event became the *excuse* to do a long weekend in Wine Country. We spent 5 days visiting Healdsburg, Sonoma, St Helena, and more. If you like wine, if you like food, if you like to wander … wine country is a great getaway.
Since I was all in for the event, the first event of 2023 … I created Serving Trays as a base for Charcuterie Kits to debut at this event.
I didn’thave walls (the event is indoors at the county fairgrounds, no canopies/frames allowed), so I could not hang pictures. And I had just done nice photography of the charcuterie kits … so I did a thing. I produced a Power Point presentation to show on my tablet, which was mounted on the table above the serving trays. The mount cost all of $22 and displayed the “boards in action” photos that really help illustrate what my boards can help you do. New presentation idea, powered by a portable battery we have to re-charge cellphones at un-powered events. Worked like a charm!
This was a getaway weekend, with a destination of a single booth at a targeted event … so I left the trailer at home, and packed the truck with what I needed. The limiting factor of the truck meant I left many products at home, but focused exclusively on serving pieces appropriate for artisanal cheese, charcuterie boards … or whatever people serve things on.
Observations
The display was more farmer’s market than fancy art boutique. It was a very casual atmosphere, a table top event (which, again, I never do these days). The promoter provided 2 8′ tables with short table cloths. I brought an additional 4′ table, and that was the total base of the display.
We arrived at 8a, and were set up by 9:30. The event didn’t start until 11, so we were perhaps a bit early. But you never know what the challenges are at a new event in an unfamiliar venue. It’s good to relax and check out the event before the masses arrive.
Mrs M being there means that she messes with my display. She improves the look of the booth, she says. She makes it better, she says. She increases sales, she says.
I have no idea what she’s talking about.
The floor was busy during this event. Estimated attendance of 1,500, all there to sample cheese and wine … and beer and nuts and bread and whatever vendors were giving away. Lines were 20+ people deep, 8-10 minutes for a “hot” vendor like Cowgirl Creamery or Beehive Cheese Company.
I had talked to the promoters about my unique presentation (compared to the food vendors sampling their creations, I was the weird one). They put me in a corner booth so people could walk on 2 sides of the booth. That was good.
They also put me across the building, in front of the bandstand. That was bad. (The band was primarily acoustic with a banjo, clarinet, tuba and percussionist. Very fun Americana music and not too loud.)
They also put me on the path to the bathroom. That was good. I guess.
Booth locations are something that I do my best to ignore, honestly. Vendors don’t control them. Why get upset about where you are when it’s someone else’s decision? I’ve run events. I’ve assigned vendors to booth locations. I’ve also dealt with upset vendors that just lost their minds because their location … wasn’t whatever they thought it should be. I don’t want to be that guy. My location was FINE. People could see me. We were not blocked by a line. If people were looking for a wooden object, they knew where I was.
But I brought cheese boards … I didn’t bring chess boards. That was a request. As were book shelves. I politely said sorry! … just as I happily dispensed free advice on how to deal with a permanently mounted wooden cutting board embedded into a stone counter. I am old, so I must be wise. I guess.
There were actually 4 woodworkers there. Two were really focused on traditional cutting boards and one exclusively made seascape resin boards using that dreaded bulbous grass, AKA bamboo, as their base. Truly I did not compete with any of them.
My first 3 sales were Charcuterie Kits and Serving Trays. Vindicated, I was.
And I said that out loud to the Lady. So, of course, I didn’t sell another one.
For a five hour event that was an excuse to drive 400 miles … this was a winner. I sold enough to pay the entire hotel bill, gas and vendor fee. The Lady got to geek out on cheese … and found the highly-sought cheeses that are used in the world’s best grilled cheese sandwich (found at the Rustic Bakery & Muir Woods National Forest) as well as the fabulous Very Adult Mac & Cheese from the Market in St Helena. Both of these dishes served as destinations for us during the weekend, so buying the necessary cheeses was a great coup.
Sometimes, going a-vendoring is about the journey, not the destination. I’m taking the win on this one.
The Food
When we travel, the Lady busies herself in the passenger seat stalking restaurants in our destination city to choose the ultimate, best dinner she could find. It’s her thing. This trip, however, it just worked out that we did lunches as our culinary adventures, and “settled” for take out most evenings.
Best Meal: Pizza Verde at The Journeyman, an Italian charcuterie in Healdsburg that makes their own sausage salumi. The pizza featured soppressata, an Italian sausage sometimes made by pressing the meat between 2 boards. It was amazing. And we just might have purchased a lot of sausage to bring home. And a guillotine to cut it. And joined their meat club. Hey, we were on vacation.
The Other Best Meal: A pannini-style grilled cheese sandwich, the Marin Melt, with Rustic Bakery‘s Honey Whole Wheat bread, Two cheeses are combined: Cowgirl Creamery Mt Tam and Point Reyes Toma cheese.
Honorable Mention: Very Adult Mac & Cheese, The Market, St Helena. I added chicken, the Lady added crab. Draw your own conclusions. We had this dish a few years ago when we visited Little Girl at her nearby college, Sonoma State in Rohnert Park. Simply fabulous food. Worthy of being a destination.
Worst Meal: We went out one night, Monday night. Most restaurants were closed (oops). Choice # 1 was an Italian restaurant that wanted reservations (double oops). Desperation drove us to another relatively well reviewed Italian restaurant, Alfredo’s in Petaluma. It was horrid. Made the Lady sick, even. My belief is the Mexican American cooks had no clue how to follow the Italian recipes they were given. Every dish was just … off. Mrs M later found a couple of bad reviews that talked about “cooks in training.” Sorry, not for a dinner costing over $100 for 2 with no alcohol.
The Facts
Total miles driven: 852
Booth cost: $250
# of people we met during the event from the producer: 4
Visits in the booth by a promoter’s representative: several
Returning next year? Yes. This is a great event for cheese enthusiasts … and Mr M’s Woodshop belongs there.
This post is the culmination of a great deal of work by many people. And as I hope you will agree, it was well worth the effort!
Serving Trays were just the beginning point for me. The goal was to offer fully customizable Charcuterie Kits at my first event in 2023: the California Artisan Cheese Festival in Santa Rosa in just 2 weeks. As the pictures attest, I am ready.
You start with a Serving Tray … see them described, and see them very naked, here. This page is all about dressing them up.
Charcuterie is classically a collection of smoked meats and cheeses served to the delight of hungry people everywhere. The idea is really trending now, and people are taking the excuse of having a nice serving piece to do all sorts of offerings on a lovely serving board. To complete the presentation, I have collaborated with my good friend and potter, Nicole, the owner of NZ Designs Studio. She is also the maker of the Great Garlic Graters that are on my Garlic Dipping Boards, which continue to be a favorite.
After more than a few discussions about what would be ideal, she has made 4″ bowls – or ramekins, if you prefer – in 3 shapes and 4 colors (well, 5 colors. She’s an over-achiever.) that can be purchased at events for inclusion with your Charcuterie Kit. In addition, she has made very cute meat and cheese tags to identify some of the classic Charcuterie that you will probably be serving.
Then I went shopping and found sets of stainless Cheese Knife Sets that I am also offering to help complete your presentation.
You get to pick and choose among the options … but let’s not get ahead of the idea. The best way to understand this idea is to see it. I gathered family, friends and collaborators to create some unique and tasty boards for your consideration.
A big thanks to the food stylists and helpers that made this happen. I appreciated the eaters that helped when the work was done, too!
Nicole’s bowls are Red, White, Blue, Green … and Purple. You can go all matchy matchy, or buy your ramekins in all different shapes & colors. We did it both ways on the boards pictured. You get to choose what you like best.
Here are simpler pictures showing just the Serving Trays in the 3 sizes, along with the bowls in all of their colors. The knife set is also shown; a great matched set of 6 knives with spreaders, choppers, forks … just what you need to do anything from cut a hard cheese, spread a soft one, or pick an olive out of the bowl.
To purchase a serving tray, go here. If you want a charcuterie kit, or any of the pieces offered that tickle your fancy, then you’ll need to email me and we can work out the details. I will warn you that nothing will ship until late April. That’s good: you get to choose what you most like, and I will make sure you get exactly what you want.
Yes, I used that funny French word that people have trouble pronouncing. The word means smoked meats … and, when in France, you go to a “charcuterie” to buy, uh, smoked meats.
Why did that become the word we use for cheese & cracker platters?
’cause it’s fancy. “Fancy like Applebees,” as Walker Hayes recently sang (link below).
But I digress. Now that we’ve got our groove on, it’s time to talk about these new boards that have a couple of unique stories to go with.
First, I am pleased to present several boards made from Olive wood, which is new to the Woodshop. After years of searching, I just had to go out the front door to get this wood … when we bought the house in 1988, there was an ornamental olive tree in the front yard. The kids climbed in it growing up. Pretty tree, and a great climbing tree, to boot. But, sadly, the tree died several years ago. I had a crew out to remove the tree … and leave me the good logs. I then went to my buddy Charlie to “slab” the logs and branches that were usable. The ends got painted with a latex/wax combination so the wood would dry slowly and not crack. The wood then got stickered (small boards between the Olive pieces to allow good air flow for even drying) and then I left the wood in my storage unit to dry out. I didn’t touch the boards for 18 months.
Eventually, the boards came back to the shop for processing … and, time being what it is, I didn’t touch them for another 2 years.
But then the stars aligned, and I made the boards you see below. These are live edge pieces, meaning the actual edges of the natural tree – maybe even the bark! – is the edge of the board. About half of these pieces are finished with mineral oil and board butter, as I do all of my pieces that are destined to touch food.
Until now, that is. Some of the boards had knots, voids and cracks that needed attention, and needed filling since they were destined to be serving pieces. I reached into the bag o’tricks, and here are my first boards with epoxy filled, mica-colored accents. These boards were then finished with a Urethane top coat.
As is normal for me, all boards got non-skid rubber feet held on with stainless steel screws.
Two of the boards are made from live edge Black Walnut. My niece – the namesake for the “Kaye’s Board” end grain design that is a personal favorite – found a sawyer near Cameron, MO that had processed some lovely Black Walnut lumber and was willing to let me bring 5 boards back to the Woodshop.
So, new lumber. New finishing. New, as it often does, also means Mrs M had to have some.
But, good news, she decided to not be greedy and I do have some left for your consideration. These are, obviously, very unique, one-of-a-kind pieces. Please note that all sizes are approximate. Every board was finished to get the most out of the wood that was available, so they are not perfect rectangles. They are natural.
I have already heard from several people that want some, and 3 ladies are first in line (Jeri G, Reva W, Sue E in that order). Boards that I still have will go with me this 4th of July weekend to the Art In The Park event in Morro Bay, CA. Want to buy one? Email me at Henry@MowryWoodshop.com. You’ll need to tell me the number of the board(s) you want, and please give alternate choices if you have some. I will send you an invoice, and then ship the boards to you after the holiday.
Charcuterie 22 – 114. Olive Wood with Live Edge. Mineral Oil/Beeswax Finish. 21″ x 5″ x 1″. $100.
Charcuterie 22 – 111. Olive Wood with Live Edge. Mineral Oil/Beeswax Finish. 17″ x 9″ x 3/4″. $100.
Charcuterie 22 – 109. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 21″ x 7″ x 3/4″. $100.
Charcuterie 22 – 107. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 16″ x 6″ x 1″. $90.
Charcuterie 22 – 105. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 20″ x 8″ x 1″. Added to the Mowry collection.
Charcuterie 22 – 103. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 17″ x 7″ x 1″. $100.
Charcuterie 22 – 115. Olive Wood with Live Edge. Mineral Oil/Beeswax Finish. 16″ x 5″ x 1″. $100.
Charcuterie 22 – 117. Olive Wood with Live Edge. Mineral Oil/Beeswax Finish. 15″ x 12″ x 1″. $125.
Charcuterie 22 – 104. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 20″ x 8″ x 3/4″. $100.
Charcuterie 22 – 106. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 19″ x 9″ x 1″. $125.
Charcuterie 22 – 102. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 21″ x 7″ x 1″. $100.
Charcuterie 22 – 113. Olive Wood with Live Edge. Mineral Oil/Beeswax Finish. 20″ x 7″ x 3/4″. Added to Mrs M’s private collection.
Charcuterie 22 – 101. 19″ x 7″ x 3/4″. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. $90.
Charcuterie 22 – 108. Olive Wood with Live Edge and Epoxy Accents. Urethane finish. 19″ x 9″ x 1″. $125.
Charcuterie 22 – 112. Olive Wood with Live Edge. Mineral Oil/Beeswax Finish. 16″ x 6″ x 1″. Added to the Mowry collection.
Charcuterie 22 – 116. Olive Wood with Live Edge. Mineral Oil/Beeswax Finish. 20″ x 6″ x 1″. $100.
Charcuterie 22 – 118. Black Walnut with Live Edge. Mineral Oil/Beeswax Finish. 12″ x 12″ x 5/8″. $85.
Charcuterie 22 – 110. Black Walnut with Live Edge and Epoxy Accents. Urethane finish. 21″ x 10″ x 5/8″. $100.
When I was an itty bitty, if you can imagine such a thing, I was allergic to eggs. They gave me a rash. But, good news, whenever we went to a pot luck dinner at the lodge, or a family gathering, or whatever … someone would always bring deviled eggs.
And I would always sneak 1 or 3 when Mom wasn’t looking.
So I ate my way out of the allergy. Built up a tolerance, I did.
Deviled Eggs: a savory treat from a wicked chicken. Love ’em.
So, I knew that as I built out my offerings of serving pieces, I would be making Deviled Egg Platters. The world needs great serving pieces, and I am happy to help. And if Deviled Eggs just happen to get made by more people more often, well, life will be better for us all.
You’re welcome.
It took 2 years to design these platters, which each hold 24 Deviled Eggs. I worked with a designer in the Philippines who had more skills in 3D design … and less affinity for Deviled Eggs, come to find out. The design is exactly what I wanted, though. These are shaped on the CNC, as you might expect, and each platter takes 9 hours to carve. These are a labor of love; I make them to make the world a better place.
The platters are 14″ across, and 7/8″ thick. They are made for 2 sided use: the back is plain, and would allow you to serve appetizers, charcuterie, or whatever you might like on the flat surface.
Not that I understand why anyone would do this, when they could make more Deviled Eggs.
Personally, I prefer the Platters made with white/yellow/red woods (to match the Deviled Eggs), so I use a lot of Bloodwood, Hard Maple, Osage Orange, Canarywood, Yellowheart, Bubinga and Makore. Your mileage may vary, of course, so I will make others with a more varied color palatte. Eventually.
I made 7x of these last last year, and 4x were given to family. That left 3x to take to my final event of the year, Santa’s Art Shop … and all 3x were sold in 90 minutes. Time after time, I heard the exclamation, “OH, my friend/cousin/Aunt/Mother/Friend always makes Deviled Eggs, and she would LOVE ONE OF THESE.
Happy to be of service. They will be back in stock in February. Meanwhile, you are welcome to order one, here.
When the shop is humming, I make a wide variety of things.
Oh, I do most of my pieces in batches … I might make 24 cheese slicers at once, or perhaps 6 large cutting boards. But when I start a new batch of things, I typically do 50 or so glue ups (which takes a couple of days). Since some glue ups (what I call “blanks” before they are cut to final shape) are cut into 2 different pieces, I often end up with about 75 pieces being worked on in the shop at the same time.
One blank makes 2 Cheese Boards. One blank makes 4 Coasters. One blank makes 6 Cracker Things. Cutting Boards are always made one at a time, as are handled boards (“Sous Chef Boards”), Cribbage Boards, Signs….
I always like to take what the lumber gives me … which means sometimes I’ll find a board that tells me exactly what I have to do with that piece RIGHT NOW. That’s how the Black Walnut Charcuterie with live edges got made: I found the unusual and perfect board, and I had to make that singular piece.
Other times, something will happen that makes a piece fall out of the production cycle. Perhaps it has a problem that has to get fixed, I run out of time to get everything to the finish line, or maybe it just gets forgotten amidst the chaos.
It happens.
In any event, here’s a collection of recent pieces that made it to the finish line. To quote Bill Murray in Groundhog Day: “I’m versatile.”
I recently read in a woodworker’s forum that the reason to use the term charcuterie is just so you can charge more for the board.
Hogwash.
When I started making boards, I didn’t even know what “charcuterie” was. It’s a French term for prepared meats, such as bacon, ham, sausage, etc. And, in reality, any board can be used for charcuterie, just as any board can be used for cutting, cheese & crackers, fruits, or what have you.
Any of my boards, anyway.
These boards are my choice for charcuterie. I love the curvy edges. The board just feels right in your hand.
Your mileage may vary, of course. Buy one of these, and you can call them anything you want!
Serving pieces help turn an impressive array into a finished presentation.
I quickly learned that cutting boards are great … but many people need serving pieces to complete the process of getting great food to the table.
And, of course, if the food looks good when it’s served, that will help it taste fantastic as well.
We are a visual people. Food needs to look, smell, feel and, finally, taste good to maximize our eating experience. I may not be an expert … but I know good food when I have it!
Sometimes, a pair of serving pieces is required. In this case, it’s the flip side of a 5 Section Server, paired with the flip side of a Garlic Dipping Board.
A surfboard is the base for this presentation.
The first board I sold was a cheese board. It’s just a small cutting board, really … but it can be so much more when you have a presentation in mind!
There’s really no wrong answer here … my job is to provide a variety of options so your table can look wonderful. I’ve done some research into what makes a good presentation of cheese & crackers, or charcuterie, or whatever … the link is below. Enjoy!
I do a lot of wedding & anniversary gifts. Here you see several different styles … as well as a couple of other special orders thrown in.
I have a love/hate relationship with special orders, honestly. Keeping track of them, their individual deadlines & extra steps required for the personalization is another record keeping system that I have to maintain to stay on top of these orders. It’s a wonderful thing, truly – who wouldn’t want to be a part of a wedding as a gift supplier? Lots of love there, and that’s a good thing.
A very good thing.
Also shown are a sign for a restored car’s dash (the Beach Bug sign). It’s a carved sign with painted letters. Similar techniques were used with the making of the final piece, that shows the longitude & latitude for the happy couple’s meeting, engagement & wedding.
I’ve been making stuff, and even taking pictures … and then hurriedly going to events so I have to make more stuff. This cycle has been repeating for 3 months now.
3 months.
So, yes, I’m behind. Many of these items were made months ago, and have already sold! … but I’m just now showing them to you here. Sorry about that.
This includes the very latest stuff for the holiday boutiques, as well, so please enjoy the pretties … because they will be gone soon, I trust!
