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Thank You for Your Support!
Click on a Link Below to Learn More.
Making a Really Cool Charcuterie Board with Seri Robinson
- DATE: August 25-29, 2025
- WHO: Anyone who wants to support Seri’s Research at Oregon State University
- COST: $1200 tax deductible donation payable to Agriculture Research Foundation, memo line; Seri’s research (includes material fee), checks should be mailed to MASW
- CLASS SIZE: 20 people
Dr. Seri Robinson
A few years ago, at the end of Seri’s workshop, I was fortunate enough to spend a few minutes talking about Seri’s research and the amazing direction it is taking our craft. As we said our goodbyes, Seri mentioned that Seri’s research program appreciated our donation. Taken back, I asked “What donation?” Seri told me Seri’s program struggled to get any grant money; there aren’t many takers for the exploration of mold and how to turn wood green, red or blue in color. Seri went on to reveal that it was a struggle to come up with money to buy new flasks and petri dishes. As it turns out, Seri was taking the money I was paying Seri for Seri’s workshops at MASW and putting it back into Seri’s own program at OSU. You can’t define passion better than funding your own research.
Here is the Plan
Who doesn’t love meat and cheese, or maybe a nice flight of craft beer? All these items are even better when served on a nice-looking slab of wood. Charcuterie, and the boards the snacks/drinks are served on, are gaining popularity in the United States, especially in ‘farm-to-table’ communities. This class will delve into ‘advanced’ charcuterie boards while still holding to best practices for wood safety in the kitchen. As charcuterie is about showmanship, students will each get a wide, 2” thick slab of figured and/or spalted wood and will learn how to highlight figure and optimize wood use for the desired charcuterie board shape. Router templates will be provided so participants can shape their boards like teardrops, spaceships, or whatever suits them.
Students will also learn how to square stock, the difference between wet and dry sanding, wood science in the kitchen (the impact of finishes on food safety cutting boards), antimicrobial nature of wood, how wood cleans itself and food safety. Expect to come away with 3-8 charcuterie boards or flight boards each, cut to each student’s aesthetic preferences. Class will end with a charcuterie feast on the new boards. Beginning woodworkers and advanced welcome. There’s something for everyone on a proper charcuterie board!
