Larch Wood is going to the Saltscapes Expo with our countertops and cutting boards. April 21, 22, 23. The magazine of East Coast Lifestyle is ‘Saltscapes’. What could better describe our extensive coastlines and the people who live here. [Read more…]
Larch Wood Canada Reviews
Read what others say about our cutting boards and custom Larch Wood surfaces.
I learned about Larch Wood several years ago while salmon fishing the beautiful Margaree River on Cape Breton, and stopped by their factory and showroom. I love to cook and bought a small cutting board, which I adore, when I visited the factory. This past Christmas we upgraded to the Carver’s Board ― which is now the hearth of our kitchen. I’ve jettisoned all of my non-Larch Wood boards. The only decision I have now is who I’m going to bequeath my Carver’s Board to in my will. I’m sure it will outlast me. from C. Child, Utah
It’s winter, it’s dark and we love egg nog, thanks Kilted Chef #cheerfulmidwinter
Rich and Creamy Egg Nog
Family favourite here at home
Makes 10 to 12
4 egg yolks
1 ½ cups whole milk
1 tsp vanilla
3 cups heavy cream
¼ cup Whiskey
¾ cup white sugar
4 egg whites stiffly beaten
1/8 tsp cream of tartar
In a large bowl and whisk the yolks until thick. Slowly whisk in sugar, mix until well incorporated.
Stir in the milk, the cream, and the whiskey. Refrigerate until well chilled or for a minimum of 3 hours. Just prior to serving beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the chilled cream mixture, Serve topped with a pinch of cinnamon.
Here is the PolyMath kitchen. Stacey Ballis is a Maven. She shops for quality and blogs about it. When she first met up with Larch Wood in Chicago she was impressed. Immediately she grocked the sheer practicality of our choice of wood and end grain construction. She had to walk away with a board…. Well after a few months of use – she ordered a custom countertop! Here are some of the pictures from her blog.
This kitchen is designed to have a few different prep and cooking areas. The Larch Wood chopping block is central.
The marble countertop along side is plenty of room for pastries to entertaining.
Countertops can have custom thickness of 2 – 5 inches.
A truly functional kitchen – Stacy Ballis – The Polymath Chronicles
Factors to consider when custom ordering an end grain block for your kitchen?
Where – consider that this is a surface you want to be able to appreciate all of it. Corners? Thickness? Is there enough support underneath?
This one has support under the open side of the island.
Water – it is better not to inset a sink or put beside a water area as standing water will damage wood.
In this example the sink is surrounded by a very wipeable surface.
Height – if you are using it as a working surface you might want it inset or raised depending on the height of the cooks.
Stove – Hot pots can damage wood so consider another surface for immediately beside the stove.
Colour – Wood will naturally darken as it ages and yet it will still show its natural grain pattern.
Creative – Wood can change the look of almost anything.
Have fun designing your counter top. We look forward to making it. Please keep in mind that they take up to 8 weeks to build depending on the time of year.
This is one in progress in our shop. The next could be yours 🙂
Chefs get to travel far and wide. Chef Widmer visited our little island of Cape Breton in 2014 and met us at a foodie show called ‘Right Some Good’. All the chefs their were able to work on our boards, many for the first time. He was amazed by the quality and ease of use of our boards. So amazed he bought a few to take back to his restaurant in Switzerland. They worked out so well he is now importing them to Europe!
Part of his style is ‘brain food’. He doesn’t shy away from practicality and eating right. As a meat chef he is very appreciative of having a safe end grain surface to cut on. Here is a video of Chef Frank Widmer cooking meat.
If you are trying to find a Larch Wood End Grain board in Europe follow this link.
“My wife and I have the boards in our kitchen. It’s a very special process and they don’t look like any cutting boards you have ever seen!”
We love it when we get testimonials from our neighbours. Send us your comments and tag them #lovemylarchwood
‘The Kilted Chef‘ as he is often known as has been using Larch Wood boards for over a decade in his classes, work and presentations. As a resident of Pictou county he is only a hop skip and a jump away from Cape Breton.
He likes our boards for their durability and when he opened a cooking school he set up every station with one so that individuals could experience the difference of cutting on end grain right from the start.
While primarily known for presenting the best of Nova Scotia’s seafood Alain’s eclectic style is also very homey. They call him a ‘locavore’.
Here is a recipe from his mother 🙂
This bread was bakery bought in Holland, my mother in law ate it growing up. Mom changed the recipe to include flax and wheat germ to make it healthier. Best eaten with a medium boiled egg and butter, that’s the traditional way but we often use it with Boursin cheese and smoked salmon.
Yield: 1 loaf
1 cup whole wheat flour
½ cup flax meal
½ cup wheat germ
1 ½ cup red river cereal
1 ½ cup all bran cereal
1 tbsp salt
1 tbsp baking soda
½ cup molasses
2 ¾ cup boiling water
Mix all together and add more water if needed, put into a greased, parchment lined loaf pan. Cover with time foil and bake in a 325 degree oven for 90 minutes.
I purchased my first Larch Wood cutting board 10 years ago and it has always held an important place in my kitchen so it was a natural choice to use the same boards when we began hosting cooking classes. We have 11 boards with my 10 year old board rounding out the dozen. [Read more…]