Butcher Block Co. Adds Live Edge Table Tops to Its Online Catalog

Butcher Block Co. Adds Live Edge Table Tops to Its Online Catalog

Supplier Created Hardwood™ Refinishes Live Edge Wood Slabs from Seven Different Varieties of Trees

This week, Butcher Block Co., a leading online retailer of wood countertops and kitchen furniture and accessories announced it has added to its catalog live edge wood slabs for use as table and counter tops. These wood slabs, salvaged from downed trees and refinished by Created Hardwood LTD in Central Ohio, typically feature live edges on both long edges of each slab to deliver a hyper-natural look.

“Furniture with live or natural edges is gaining popularity among both interior designers and homeowners,” says Phillip Hicks, a cofounder of Created Hardwood. “Nothing showcases the natural beauty of wood better than live edges, so furniture designers and woodcrafters are finding ways to incorporate them into furniture of all types – dining room tables, coffee tables, headboards, desks, you name it,” Hicks explained.

Until now, Created Hardwood has principally relied on furniture stores and countertop installers to get their live edge table and counter tops into homes and businesses. Seeking to tap into the rapidly growing online furniture market, Phil and his brother Jon Hicks – also a company cofounder – searched for an established E-commerce business already selling wood table and counter tops. The brothers’ search led them to Butcher Block Co. – a destination site for buyers of butcher block counter and island tops and kitchen and dining tables.

“Created Hardwood typically has over 100 slabs available for sale at any time,” boasts Jon Hicks. “Over half of all slabs on hand are maple, and our second most popular species is walnut. We also carry slabs of ash, cherry, sycamore, pin oak and willow. Most slabs are between five and eight and a half feet long, typically two to four feet wide and about two inches thick,” he continued.

Created Hardwood also offers metal bases for their live edge wood-slab table tops. Shoppers have eleven models to choose from, in designs that span traditional, classic and contemporary styles. The underside of the wood slab will come with holes pre-drilled, making assembly easier. Hardware is included.

BBC’s Marketing & Operations Vice President, Kathleen Grodsky, feels that Created Hardwood’s products are an excellent fit with BBC and market trends.

Demand for live edge wood furnishings continues to grow, in part because each item is unique. Our customer will be able to match any one of dozens of one-of-a-kind slabs with any of eleven different table bases, so there’s virtually no chance he or she will ever encounter a table that looks exactly like his or hers.

According to Ms. Grodsky, BBC will also promote Created Hardwood’s metal table bases for use as supports beneath John Boos butcher block tops, as well as BBC-brand butcher block and plank-style tops.

For more information, please visit https://butcherblockco.com

Contact Info:
Name: Kathleen Grodsky
Organization: Butcher Block Co.

John Boos & Co. Opens a New $16-Million Illinois Wood Plant

John Boos & Co. Opens a New $16-Million Illinois Wood Plant

Butcher Block Maker John Boos & Co. Celebrates Triple Milestones

Boos Commemorates the Making of Boos Block Number 13,000,000 in the Company’s 130th Year, Plus the Opening of a New $16-Million Illinois Wood Plant

At 3pm CDT on Tuesday, August 29th, former and current Boos & Co. staff members and local dignitaries congregated in Effingham, Illinois to mark the making of the thirteen millionth Boos butcher block. Since 1887 Boos has been manufacturing such butcher block products as countertops, kitchen islands, dining and work tables, rolling carts and cutting boards in this Central Illinois community.

Several years ago, when Boos had to decide where to build its new, state-of-the-art wood products manufacturing plant, it wasn’t a difficult decision, according to company President, Joe Emmerich. “We are committed to making our products right here, where we were founded,” he exclaimed.

Boos & Co. has been doing business in Effingham continuously since 1887. That’s the year in which Conrad Boos, the father of John, after whom the company is named, created the first of what would eventually be called butcher blocks. The elder Boos processed a slab of Sycamore wood at the family sawmill and mounted it on three wooden legs, creating a sturdy work table for his blacksmith shop. When a local butcher saw Conrad’s creation, he requested one for his meat shop. Young John Boos accommodated the butcher’s request and started a new American industry. Although the new wood plant is lightyears more technologically advanced than its predecessor, the manufacturing processes Boos employs are largely unchanged from those Conrad and John Boos developed 130 years ago.

The company’s new wood plant encompasses 116,000 square feet – larger than two football fields – and sits on a 27-acre campus that also houses Company headquarters and a modern manufacturing facility where Boos makes work tables, enclosed base cabinets and commercial sinks, all made of stainless steel and mostly destined for commercial food service establishments. Noting Boos’ significance to the town and the region, Effingham’s mayor, Jeff Blemaker, declared in a company release, “The impact John Boos has had on the Effingham area economy is immeasurable.”

This industry news update is provided by Butcher Block Co. – a leading online dealer of John Boos residential and commercial products, including wood and steel countertops; butcher blocks; butcher block tables, islands, carts and cutting boards; and stainless steel tables, enclosed base cabinets and commercial sinks.

For more information, please visit https://butcherblockco.com

Contact Info:
Name: Kathleen Grodsky
Organization: Butcher Block Co.

Summer Restaurant Week Featuring John Boos Commercial Grade Products

Summer Restaurant Week Featuring John Boos Commercial Grade Products

We’re celebrating Summer Restaurant Week here at Butcher Block Co. with John Boos commercial grade products. Whether you have  a bakery, deli, cafe, or large restaurant, you can trust in John Boos NSF-approved equipment. We offer a variety of John Boos commercial grade products designed to stand up to the wear and tear of restaurant kitchens, all while helping you work efficiently, run smoothly, and look good doing it!

If you are looking to upgrade your restaurant or other food service kitchen, check out our John Boos commercial grade products for the highest in quality.

For “back of house” products, we offer prep tables available in wood, stainless steel, or poly tops; stainless steel sinks with up to four basins, with and without drain boards; stainless steel cabinets with optional doors and/or drawers, in both maple and stainless tops; custom and standard size commercial grade butcher block countertops in hard rock maple; and a variety of NSF-approved cutting boards and chopping blocks. John Boos commercial grade products are top of the line — that’s why you see them in restaurant kitchens across the country, and on nearly every cooking show on TV.

John Boos commercial grade

If you’re looking to jazz up the “front of house,” Boos has you covered with restaurant quality dining table tops and bases. Available in maple, red oak, cherry, or walnut, there are a variety of standard sizes from which to choose. If you need something outside the standard parameters, contact us to get a quote for custom sizes and shapes. Traditional black metal bases are sold separately and come in both dining and bar height, and in disc, cross, or T style. If you really want to make a statement, consider a custom bar top. A gorgeous butcher block top spanning the length of your bar makes a huge visual impact and is sure to impress your patrons. Butcher block is both durable and beautiful, and will bring warmth and class to your dining room.

John Boos commercial grade

If you are a restaurateur, be sure to consider our business financing for commercial food service equipment. It is as simple as a click of a button with this 30 second online application. Now it can be easy to purchase your John Boos commercial products.

commercial financing

 

Butcher Block Co. Loves Hard Maple, Also Used To Make Bowling Lanes and Pins!

Butcher Block Co. Loves Hard Maple, Also Used To Make Bowling Lanes and Pins!

National Bowling Day is celebrated this week, with most activities held on the second Saturday of August, which is August 12th this year.

If you’re in the know, you likely know that we all owe a debt of gratitude to the Egyptians alive circa 3200 BC for inventing the pastime. They employed “balls” made of the husks of grains bound together with strands of various ancient plants, and later balls made of porcelain.

Fast forward to the 1880s. That’s when Brunswick Corporation began making bowling balls, pins, and wooden lanes and selling them to local tavern owners seeking ways to entice patrons to spend more time onsite. But it wasn’t until the 1950s that the Golden Age of Ten-Pin Bowling hit full stride and professional bowlers earned incomes rivaling those of other sports professionals.

Bowling Lanes Are Made of Soft Pine and Hard Maple

Why, you might wonder, does any of this interest Butcher Block Co. and its loyal followers? Here’s why. Not only are bowling lanes constructed of hard rock maple – one of our favorite North American hardwoods and the most popular of them all – so too are bowling pins.

Think about it: bowling lanes are subjected to repeated physical abuse, day in and day out. Consider the fact that the typical bowling ball – made of polyurethane and an outer layer of resin that reduces bounce and allows the ball to roll smoothly – weighs as much as 16 pounds and is hurtled through the air and onto the lane from heights as high as five feet. It’s only natural to wonder, what type of material can possibly endure such abuse?

While some bowling alleys are made of synthetic materials, authentic lanes are comprised of wood – typically pine and maple. Pine, a softwood, is used for much of the lane – the section between the ball landing zone and the pin deck. The approach, landing zone and pin deck are made of maple, however. Maple is used at the front and back of the bowling lanes simply because it’s so durable (hard and dense). Maple is better able to withstand the force of heavy balls dropped on it, as well as the stress on the far end from heavy wooden pins being flung against it.

Bowling Pins Are Made of Hard Maple, Too!

See bowling pins as well, are crafted out of rugged maple blocks that are turned on lathes to be transformed into the classic, iconic bowling-pin shape before being coated with plastic and finished with a high-gloss lacquer paint.

So What Should You Do to Celebrate National Bowling Day?

Obviously, get out and bowl a game or two, preferably with others, since some among us look askance at solo bowlers, sometimes disparagingly called “sowlers.” Better yet, get the whole gang together and try some “rock and roll” bowling or midnight bowling. There’s no better way to honor the sport and friends at the same time. If you have not bowled lately, you will be amazed at what a modern bowling alley has to offer…large screen TVs everywhere, music videos, sports channels, colorful lights, automated scoring, and more!

Five Important Things To Know Before Installing Butcher Block Countertops

Five Important Things To Know Before Installing Butcher Block Countertops

We sell a lot of butcher block countertops to DIY homeowners, contractors and designers. As “the experts in all thing butcher block,” we are happy to share our knowledge and tips to all of our customers and readers. Probably the MOST IMPORTANT ADVICE we can give you about your butcher block countertop, is how to install it correctly! I can’t emphasize enough, the importance of these 5 things to know BEFORE installing butcher block countertops.

  • ACCLIMATE YOUR BUTCHER BLOCK COUNTERTOP
  • USE EXPANSION HOLES IN THE BASE SUPPORTING YOUR BUTCHER BLOCK COUNTERTOP
  • DRILL PILOT HOLES IN THE BOTTOM OF YOUR BUTCHER BLOCK COUNTERTOP
  • DO NOT USE GLUE TO MOUNT YOUR BUTCHER BLOCK COUNTERTOP
  • NEVER INSTALL BUTCHER BLOCK OVER A SOLID SURFACE (SUB-TOP)

A very important consideration when installing butcher block countertops, that even some contractors forget about, is to be certain to DRILL EXPANSION HOLES IN THE BASE that will support your butcher block. installing butcher block to base

ACCLIMATE YOUR BUTCHER BLOCK COUNTERTOP

  • WHY? It’s important to allow a butcher block to adjust to its new environment prior to installation, to prevent cracking or splitting.
  • At least 72 hours prior to installation, place the countertop in the room where it will be installed.
  • Do not place it directly on a floor or table to acclimate as this could cause warping. Instead, place the block on 2 x 4s set on their ends and spaced 12 to 18 inches apart. This should allow air to flow freely across the butcher block’s top and bottom.

USE EXPANSION HOLES IN THE BASE SUPPORTING YOUR BUTCHER BLOCK COUNTERTOP

  • WHY? Expansion holes will ultimately allow the installed butcher block to “float” or slightly move as it will want to do with changes in temperature or humidity in the surrounding environment.
  • Using a 3/8” bit, drill expansion holes in the sub-top, or base cabinet near the corners where the butcher block will be attached.
  • Tops installed without expansion holes will likely NOT be covered under warranty.

DRILL PILOT HOLES IN THE BOTTOM OF YOUR BUTCHER BLOCK COUNTERTOP

  • WHY? Screwing into butcher block without pilot holes might crack the wood!
  • Place the countertop in position. On its underside, mark the location of each expansion hole and drill pilot holes into the top’s underside using a 5/32” drill bit.
  • Make the pilot holes only deep enough to accommodate the full length of the screws you selected.
  • General rule is, the screw should be only long enough to go 1/2 way into the thickness of the block.
  • Place a washer on a screw and drive the screw upward,from the underside of the sub-top, through an expansion hole and into a pilot hole. Make sure the washer is large enough to cover the expansion hole. Do not over-tighten the screw. Repeat the procedure for each expansion/pilot hole.

DO NOT USE GLUE TO MOUNT YOUR BUTCHER BLOCK COUNTERTOP

  • WHY? Glue anchors the wood too tightly and might cause it to crack and warp sometime after installing butcher block.
  • Do not glue your butcher block to any supporting structure. Because wood will slightly expand and contract with changes in temperature and humidity you must allow it to move.
  • While silicone glue is more pliable, it is still not recommended.
  • Any resulting damage from using glue will likely NOT be covered under warranty, so don’t take any chances.

NEVER INSTALL BUTCHER BLOCK COUNTERTOPS OVER A SOLID SURFACE

  • WHY? Butcher block needs “breathing” room on all surfaces, given it will slightly expand and contract with changes in temperature and moisture.
  • The standard procedure for mounting countertops is to place them over the base kitchen cabinets.
  • If you are remodeling, be sure to remove the prior kitchen countertop completely before you mount a butcher block countertop.
  • If it’s not possible/practical to remove underlayment such as particle board or MDF, cut large holes in it to promote ventilation.

Please reference this blog post before installing butcher block countertops to help prevent damage and keep your warranty in place. Plus, view our detailed installation instructions for John Boos butcher block countertops.

Visit our website to see our standard size butcher block countertops or use our online instant quote tool for pricing custom butcher block countertops from John Boos and Butcher Block Co.

 

 

Roasted Cauliflower Rice Recipe

Roasted Cauliflower Rice Recipe

The cauliflower rice craze continues to spread and I love it.  Touted as the new kale, it remains a trendy and healthy veggie often prepared as a substitute for rice in recipes. It has also found its rightful place as an alternative ingredient in many gluten-free recipes and even pizza crust!

I am pretty happy preparing it as an alternative to rice, as I attempt to avoid bad carbs and stick with healthy veggies instead. Like rice, the cauliflower morsels will soak up the flavor of the surrounding seasonings making it very flavorful. There is nothing too fancy about this recipe, but everyone needs a tried and true recipe now and then, and this roasted cauliflower rice can be made just how you like it. Best of all, it is not mushy because instead of it being sautéed in a pan, you roast it in the oven to the desired crispness!

Ingredients

  • 1 bag (16 oz.) – Cauliflower Rice
  • ¼ cup – Garlic Infused Olive Oil or use whatever flavor you like!
  • Fresh Tarragon
  • Salt & Pepper
  • 1 lemon juiced

Preparation

Preheat to 425 degrees convection roast. For those of you who are true cooking enthusiasts, you may want to make your own cauliflower rice by ricing the florets in your food processor. But if you are like me and looking for the easy route, use the already riced Cauliflower you can find at Costco and other stores.

In mixing bowl, combine cauliflower rice, infused olive oil (Trader Joe’s), salt and pepper. Stir. Spread the mixture on a foiled cookie sheet. Roast in the oven for 15 minutes, then stir it around a bit. If you like crispy cauliflower rice, continue to roast to desired crispness. Take it out of the oven and add 2T chopped fresh tarragon to the top.  Fresh tarragon is really worth it, so make the extra effort to purchase it. Transfer your roasted cauliflower rice to a serving bowl and add the juice of 1 lemon and stir. Serve.

I like to double the recipe so that I have extra available to add to other goodies I find in my fridge. I will add it to other roasted vegetables, or add some rotisserie chicken to it to create another meal. I even mix it in with my less trendy kale salad!

Summertime Care for Your Butcher Block Starts with Mineral Oil!

Summertime Care for Your Butcher Block Starts with Mineral Oil!

Whether you have a traditional end-grain butcher block, a butcher block countertop, or a cutting board version, it is critical this summer that you apply mineral oil to your butcher block.

Moisturize – Butcher Block with an oil finish needs to be re-oiled with mineral oil to keep it from drying and cracking.

Summertime is here!  Temperature and humidity changes could cause your butcher block to dry and crack. Exposure to extremes in humidity can swell and shrink a butcher block enough to cause checks in its surface. And high temperatures certainly can dry out the wood and cause cracks. What is the remedy? Oil your butcher block with food-grade mineral oil!

You can extend the beauty and life of any butcher block with a natural oil finish by reapplying butcher block mineral oil NOW and every 4 weeks.

If you use your block every day, moisturize more often. This will help prevent it from drying out and cracking.

Apply a generous amount of mineral oil to the butcher block surface then spread it evenly using a plastic grocery bag. (This is preferred to using a cloth, which will absorb too much oil). Smooth it over the entire top and sides of the block. Allow it to stand overnight. In the morning, remove any excess oil with a paper towel.

Protect – Reapply a board cream to lock in moisture and provide a protective barrier.

An especially effective maintenance regimen involves the use of both block oil and board cream. We recommend you first apply a coat of John Boos Mystery Oil (their proprietary mineral oil based product) following the instructions above. The mineral oil will penetrate deep into the block moisturizing the wood. Then apply John Boos Beeswax Board Cream to lock in the moisture and leave a silky, wax barrier on the surface of the wood. Mineral Oil and Cream


Avoid Sun and Water – Store your butcher block and cutting boards out of direct sunlight and keep them away from standing water.

Direct sunlight on wood is a no-no. When possible, move your wood blocks, cutting boards, and even wooden utensils out of direct sunlight.  And always wipe up spills on butcher block right away. Any standing water on a butcher block, especially one that is not moisturized and sealed, can cause damage.

Given the cost of butcher block can be significant, caring for your butcher block will protect your investment down the road. 

More Butcher Block Care

These helpful tips are applicable any time of year, not just summertime. So, remember to keep your butcher block healthy and protect your investment with a little tender loving mineral oil care.  If you seek more information, reference our Complete Butcher Block Care and Repair Guide.

 

National Week of Making – Learn How John Boos Makes Their Renowned Butcher Blocks

National Week of Making – Learn How John Boos Makes Their Renowned Butcher Blocks

June 16-22, 2017 marks the National Week of Making, dedicated to “celebrating the innovation, ingenuity and creativity of Makers.”

Trees are sustainably harvested and taken to the lumberyard, where it all begins.

With that in mind, Butcher Block Co. is pleased to share with you how John Boos & Co. makes its famous Boos Blocks.
Step 1 – Harvesting

It all begins with the procurement of high-quality raw material harvested from North American hardwood forests. Boos & Co. sources hardwood only from forests which are certified as followers of sustainable forest management practices. Thanks to vigilant oversight by the Forest Stewardship Council (FSC) and the National Hardwood Lumber Association (NHLA), since the 1940s, U.S. forests have added more new growth each year than the country has consumed.

Lumber is stored then dried in a kiln to the optimum moisture content prior to production.

Step 2 – Drying

Harvested hardwood is stored in an outdoor staging area for several weeks before it is moved into a huge kiln, where it is dried for up to four weeks. The boilers used to heat Boos’ wood-fired kilns are fueled by burning scrap wood and sawdust – byproducts of the butcher-block-making process.

Dried wood planks are passed through a planer and sander prior to being ripped down into rails.

Step 3 – Sanding & Sawing

Wood planks transferred from a kiln to the manufacturing plant are first planed and sanded, then rip-sawed into rails 1-3/4 inches wide. Inspectors use fluorescent markers to identify defects in the wood rails, enabling a scanning & sawing tool to cut rails void of major defects. Lower-quality rails are set aside for use in industrial-grade countertops, in which imperfections are likely to show.

Industrial-grade glue is applied to wood rails to bond them together.

Step 4 – Block Construction

In making an edge-grain butcher block, Boos uses industrial-strength glue to bond together any number of rails cut to the same length. That block is subjected to heat and pressure for a specified period of time in order to ensure thermo-bonding is thorough and complete.

Multiple edge-grain blocks are glued on top of each other to create a classic, end-grain block.

An end-grain butcher block – easily recognizable due to its checkerboard cutting surface – is actually constructed of multiple edge-grain blocks. In making an end-grain block, glue is applied to the surfaces of edge-grain blocks which are then stacked atop one another.

The resulting composite block is then placed in a giant vice called a screw press, which applies pressure over time. Once set and dry, the block is rotated 90 degrees so one of its two “checkerboard” surfaces faces up. This surface shows the cut ends of the wood rails used in its making; that’s why it’s called an “end-grain” block.

A liberal amount of Boos Beeswax Board Cream is brushed onto this end-grain butcher block.

Step 5 – Finishing

Next, the butcher block is machine and hand-sanded to provide a smooth finish. Finally, a coating of food-safe Boos Beeswax Board Cream with beeswax is applied to the entire surface of the block. It’s important to keep a butcher block well-oiled in order to protect it from drying out and cracking and to extend its useful life.

As the premier online dealer for John Boos butcher blocks, Butcher Block Co. is proud to highlight John Boos & Co. during the National Week of Making. Visit our website to browse John Boos standing butcher blocks, countertops, tables, carts, cutting boards and more.

Strawberry Rhubarb Pie – A Fresh Summer Dessert

Strawberry Rhubarb Pie – A Fresh Summer Dessert

Claire is back and she brought Strawberry Rhubarb Pie! Claire has never let us down in regards to summer delights, and this is the perfect dessert as we transition into the hot summer months. Let’s all take advantage of the farmers’ markets and roadside stands this weekend to pick up some fresh fruit and see what treats we can come up with. In the meantime, Claire has pie to share.

A little birdie has told me that it’s dessert week at Butcher Block Co. I know for a lot of people, that might conjure images of chocolates or cakes, but my favorite desserts are all fruit-based. Baked fruit, fresh fruit, whatever, I love it. We’re coming into fruit season now, and I can tell because giant, weathered rainbow umbrellas are popping up along roadsides over tables offering the best local summer produce at the best prices. We’re not quite at stone fruit season, but I am here for the early summer offerings, like strawberries and rhubarb. I love rhubarb, but like so many of the best foods, I didn’t appreciate it in my youth. I thought it was too tart, and also, it was a weird food that no one ever heard of and it looked like weird celery. When I was a kid, my mom would make rhubarb pie, and I would eat the crust and the ice cream and leave the filling. I was an idiot with bad taste; I always ordered the chicken sandwich in restaurants, which is why I didn’t discover how good hamburgers could be until I was well into my adulthood. But I digress.

When I was a teen, my dad actually planted some rhubarb in our front yard. I watched it grow from a little puff of leaves on slender pink stems into a giant, fan-leaved monster that threatened to take over the whole garden. By that time, like all teens, I still hadn’t completely grown out of my idiocy, but at least I had better taste. I started making a mess in the kitchen trying to copy my mom and grandma’s pies. I did apples in the fall, peach in late summer, and as the spring would start to turn hot, I did my part to rescue the garden from the encroaching rhubarb-pocalypse. Of course, as an obnoxious teen, I couldn’t stick to their tried-and true recipes. Instead, I stole all the newly-ripened strawberries from the tiny patch at the side of the house and put them into a pie with the rhubarb. It turned out awesome. It was like a revelation. My family never really came around to my side – old habits die hard, I guess.

For me, strawberry rhubarb pie is my absolute number one pie pick.

I don’t make a ton of pies anymore. It’s less fun when the mess is in my own kitchen and I can’t rely on my dad to come in behind me and start doing dishes. Also, I am a grown adult person, and I can’t just go around eating pies all the time. Still, when I see those umbrellas pop up along the roadsides, I know I have to do at least one strawberry rhubarb pie to bring me back to those flour-coated summer days in the kitchen, my dad buzzing around me with a sponge and the whole house smelling like heaven. Heading home from the grocery store last weekend, I saw one of those rainbow umbrellas, and I had to stop. Fifteen minutes later, I was at the kitchen table hulling the sweetest strawberries, the whole house already smelling like heaven.

Strawberry Rhubarb Pie
I don’t have my grandma’s recipe on hand anymore, so for this strawberry rhubarb pie, I used Deb Perelman’s recipe from the Smitten Kitchen, which of course turned out amazing, even though I over-cooked the filling a smidge in order to get a prettier color in the crust. I really like the way the tapioca thickened the juices without affecting the flavor at all. Then I figured, as long as I was committing sacrilege by deviating from my family’s recipe for the filling, I might as well go whole hog. Mom, you may want to stop reading here.

My grandma always made the same crust Strawberry Rhubarb Pie for every pie with just flour, salt, vegetable shortening, and a little hot water to bind it all together. It’s a great workhorse crust. It doesn’t have a ton of flavor, but it’s reliable and simple to make, it works for a savory or sweet filling, and it’s what I grew up with, so it has always been my go-to. However, my mantra in the kitchen and in life is that the worst reason to do a thing is “because that’s how my parents always did it.” Plus, maybe I still have some of that obnoxious, rebellious teen in me. I decided to try my hand at an all butter crust for a change, and I am telling you, my eyes have been opened. It was flaky, rich, and as much the star of the dish as the incredible filling. After a perfect pie like this, I don’t think I could ever go back to shortening. Sorry not sorry, Grandma.

Strawberry Rhubarb Pie

In the spirit of dessert week, my husband and I have devoured nearly the entire glorious pie in the space of five days. I top each serving with some gently sweetened whipped cream, and I shamelessly lick the plate clean. What are you doing for dessert week? What is your quintessential summer dessert? Is it weird that I’m strongly considering making another strawberry rhubarb pie this weekend?

Enter our John Boos Standing Butcher Block Giveaway!

Enter our John Boos Standing Butcher Block Giveaway!

Butcher Block Co. Announces June Standing Butcher Block Giveaway

The Grand Prize Is an Authentic John Boos Butcher Block Worth up to $1000.

Online etailer Butcher Block Co. today announced a sweepstakes event that will run the entire month of June 2017. From time to time the company runs such promotional events to educate consumers about the beauty and utility of butcher blocks and to remind food service professionals of the heritage, prominence and trustworthiness of the John Boos brand.

Standing butcher blocks are a favorite among high-end home designers, amateur gourmets, culinary enthusiasts and professional chefs. The earliest Boos Blocks were made more than a century ago and used primarily by blacksmiths before John Boos discovered that his massive wooden blocks supported by sturdy wood legs could also satisfy the unmet needs of butchers in meat shops throughout the Midwest. From there his eponymous blocks made their way into workplaces of all types and sizes, into the kitchens of diners and restaurants, and eventually into homes.

Today the company’s line of standing blocks is expansive. It includes end-grain blocks made from Hard Rock Maple, American Cherry and Black Walnut, in thicknesses of 4, 6, 10 and 16 inches. To this day end-grain blocks are considered by many to be the only true replicas of the original butcher’s block.

Not only do end-grain blocks reveal wood’s intricate end-grain patterns and deliver the checkerboard look they are famous for, they also provide the toughest surface for cutting, slicing, chopping and pounding. That’s because millions of microscopic wood fibers comprise the cutting surface of an end-grain block. These fibers are both resilient and forgiving. They yield just enough to reliably absorb sharp knife or hatchet blades without causing them to dull prematurely. As a result, knives used on end-grain chopping blocks, cutting boards and countertops tend to stay sharper longer and to last longer.

Standing blocks are also gaining popularity among interior designers; presumably more for their aesthetics and functionality over their resilient cutting surfaces. As Americans increasingly yearn to simplify their lives and to reconnect with nature they are seeking beautiful pieces of wooden furniture that are both highly functional and works of art worth showing off. Toward this end, Boos & Co. makes many of its classic blocks available on colored bases. As many as thirteen color options are offered on some of their creations. Painted or stained legs (and table aprons, as applicable) can help direct attention to the piece’s real focal point – its gorgeous wood top; and can help the piece complement its environs, regardless of whether it’s situated in a kitchen, a breakfast nook or dining room or even in a foyer.

Consumers can enter the John Boos Standing Butcher Block Giveaway by visiting BBC’s Facebook page by June 30, 2017.

Enter Now for your chance to win in our exclusive John Boos Standing Butcher Block Giveaway!

For more information, please visit https://butcherblockco.com

Contact Info:
Name: Kathleen Grodsky
Organization: Butcher Block Co.
Address: 10448 N 21st Pl Phoenix, Arizona 85028