Repairing Butcher Block

Repairing Butcher Block

As a natural product, butcher block may occasionally remind you of its wild roots by showing off a small crack, wind shake, or split. Your knowledge of repairing butcher block doesn’t need to be vast in order to take care of the most common issues.

In fact, repairing butcher block is pretty simple as long as you have the right information available. Lucky for you, we’ve got just what you need!

infographic. Splits and Cracks No Worries.

 

Not so bad, right? Repairing butcher block is often a much better alternative to replacing it, saving you time and money. And remember, we’re the experts in all things butcher block, so if you’ve got a problem, we’re here to help!

Grilling Tips + The Best BBQ Grate Scraper!

Grilling Tips + The Best BBQ Grate Scraper!

Memorial Day is early this year, on Monday May 25th.  That means you have a little more than one week to get ready for your outdoor BBQ.  So now seems the perfect time to share our best BBQ tips with you to make certain that grilling extravaganza is a total success.  One of our best tips this year is this exciting product we discovered at a local art fair, called the Scrapesation BBQ Grate Scraper.  We love it so much, we now sell it on our website, just in time for grilling season!  We think you will love it, too.

ButcherBlockCo BBQ Tips:

  • Season your grill by slowly cooking sausage on it, rendering the fat and letting it coat the grill.
  • Preheat your grill 15 minutes prior to cooking to help sear food, keep it moist, and prevent sticking.
  • Brush off the grill racks with the new Scrapesation BBQ Grate Scraper prior to BBQing.

Preheat your grill, then scrape debris off with the all wood BBQ Grate Scraper.  The heat will burn grooves into the scraper making it conform perfectly to your grates.

Memorial Day Scraper

The Scrapesation BBQ Grate Scraper is Safer than Steel Grill Brushes. Avoid metal pieces on your grates and in your food by using this wood grate scraper. (at www.ButcherBlockCo.com)

 

  •  Don’t cook cold meat.  Bring meat to room temperature before you grill, as this will help it cook evenly, without burning.
  • Oil your food to prevent juices from evaporating. Add extra flavor to grilled food with either a glaze, a rub, or a marinade.
    • A GLAZE is a sugary coating brushed on to grilled food just after it is removed from the grill. Great for fish.
    • A RUB is a blend of herbs, spices and/or oil, gently rubbed into meats a few hours before grilling. Yum.
  • Marinating your meat with acidic liquids, like vinegar or lemon juice, will help tenderize and infuse it with even more flavor.
  • Season food gently. Avoid damaging the meat fibers and overseasoning by rubbing spices in gently.
  • Don’t flip your steaks or burgers more than 2 times. It takes time to develop the caramelized BBQ crust.
  • Don’t squash your hamburgers down on the grill. It forces the juices out and makes for a dry burger.
  • Use a grill basket for small, delicate foods that might otherwise fall through the grill rack,like fish and chopped veggies.
  • Sauce your BBQ ribs during the last 30 minutes to prevent the sugars from burning.
  • Let your cooked meats “rest” on a clean cutting board for at least 10 minutes before carving. It allows the meat to absorb the juices and stay moist.
  • Food Safety Tips:
    • Avoid cross contamination by using separate cutting boards,utensils, and platters for raw (meat,poultry,fish) versus cooked foods.
    • Refrigerate foods while marinating and never baste with a marinating liquid.
    • Use a grilling thermometer to determine if your grilled protein is fully cooked. Measure the internal temperature to confirm.
scraper 900

The Scrapesation BBQ Grill Wood Scraper Makes for a Wonderful Father’s Day Gift! Only $30 plus shipping. (at www.ButcherBlockCo.com)

 

Looking for more grilling tips?  Check out these other great blogs from Butcher Block Co.

BBQ Tips for Memorial Day and  Memorial Day BBQ.

 

 

Wood: An Environmentally-Friendly Choice

Wood: An Environmentally-Friendly Choice

While we always have wood on our minds here at Butcher Block Co., this week we are honoring North American Hardwood trees, as we celebrate both Earth Day and Arbor Day. Because our business revolves around wood, it is important for us to be conscious of the environmental impact this industry has, and to be careful that the manufacturers we support are good stewards of the Earth.

Did you know that most U.S. Hardwood forests are found in the eastern half of the United States? U.S. Hardwood inventory has increased each of the past five decades, and annual new hardwood tree growth exceeds harvest by a margin of two to one!hardwood map 300

We at ButcherBlockCo are proud to sell butcher block products from John Boos, a recognized leader for their responsible “green” manufacturing processes.

John Boos only buys wood from suppliers who are members of the National Hardwood Lumber Association (NHLA) that focuses on replenishing forests through reforestation. Individual trees are selected for harvest, encouraging forests to renew and regenerate themselves naturally. And none of the wood used in the manufacturing of butcher block products goes to waste. The short leftover pieces of wood are used to make end-grain boards, and pieces not long enough to repurpose are ground into sawdust that they burn to generate steam for their kilns used to dry the wood. The extra sawdust is also recycled as livestock bedding for local farms.

Twitter Manufacturers Environmentally friendly

Not only are butcher blocks sturdy and beautiful, they’re made of wood…a natural material that’s renewable, sustainable, recyclable, and biodegradable!

  • Durable – Wood furniture lasts for years and years.
  • Renewable – You can cut them down and replant ones in their place.
  • Sustainable – More are planted than are harvested.
  • Recyclable – You can reuse it or repurpose it pretty easily.
  • Biodegradable – Wood is an organic material that will break down naturally.

John Boos has active recycling programs in place with 95% of all wood scrap and sawdust being recycled.

While it may at first seem counterintuitive to consider wood an environmentally-friendly choice, when grown and harvested responsibly, it actually makes a positive impact. We’ve only got one Earth, and we’re set on doing our part to keep its resources abundant. We hope you feel confident choosing butcher block for your home!

 

Butcher Block Finish: Natural Oil vs Varnique

Butcher Block Finish: Natural Oil vs Varnique

When ordering butcher block countertops you have the option to choose a Natural Oil Finish or a Varnique Semi-Gloss Finish. The most commonly asked question we get from consumers is “What is the difference between a natural oil and a Varnique finish?” This is a great question and an easy one to answer. All you have to do is think about how you intend to use your butcher block and how much maintenance you are willing to sign up for.

NATURAL OIL FINISH

Most butcher blocks come pre-treated with a food-safe, natural oil finish that moisturizes and protects the wood and makes it safe for food preparation, including cutting. All cutting boards and chopping blocks come with a natural oil finish. This finish must be renewed through the reapplication of butcher block oil or board cream about once a month. A stained or discolored natural-oil board can be restored fairly easily by simply sanding the stained area lightly then re-oiling the board.

A natural oil finish does require monthly maintenance.

  • Oil it every 3 to 4 weeks depending upon usage. When it looks dry or lighter in color it is time to oil.
  • Boos Block ® Mystery Oil and the Boos Block ® Board Cream are recommended to be used together.
  • First apply Mystery Oil. The oil and minerals penetrate through the wood surface to increase its longevity. Let dry.
  • Then wipe on Block Cream to seal the top coating of the wood to provide a thick surface protection.
  • Tip – use a plastic grocery bag instead of a cloth to spread the Mystery Oil over a large butcher block surface. This avoids oil absorbing into a cloth or getting on your hands.

VARNIQUE SEMI-GLOSS FINISH

Varnique is a branded, varnish-like product developed by John Boos & Co. Although Varnique provides a fine-furniture look and is perfect for general kitchen chores, it is not to be cut upon, since nicks in this hard-shell coating could leave unprotected the wood beneath. Varnique provides a virtually maintenance-free semi-gloss finish that seals and protects wood. It is the finish of choice among bakers in particular, since it provides a hard, smooth, non-stick surface on which to roll dough. Although not impermeable, a surface finished with Varnique is more resistant to spotting and staining.

Varnique finish is virtually maintenance-free. It is easily cleaned with mild soap and warm water, followed by a towel dry.

Which butcher block finish is best for you?  If you want to cut on your butcher block, you must choose a natural oil finish.

Oil vs Varnique white

Oil vs Varnique.xlsx

March Madness: Recipes & Tips to Make Your Party a Slam Dunk

March Madness: Recipes & Tips to Make Your Party a Slam Dunk

March Madness is upon us! I don’t understand the bracketology or even the enthusiasm, but I’m certainly not going to judge you if you’re into it…mostly because I’m a nice person, but some of it has to do with wanting you to share your game snacks with me. Thankfully, Sarah Buchanan is back and willing to share some tips and recipes to make your March Madness parties successful. I’m going to sit on the sidelines now and pass this to Sarah. (Get it? I crack myself up.)

It’s the time of the year when the madness strikes – March Madness. Fully grown adults will gather around TV sets, scream at refs and at athletes barely out of high school, and feverishly track wins and losses on brackets drawn on huge pieces of paper in the conference room at work.
Before I moved to California, I lived in North Carolina, where college basketball is its own special kind of religion. UNC, NC State, and Duke are the big three, and if you’re a North Carolina native, you probably have a favorite you’re passionate about. Or you could be like me, the fourth kind of NC basketball fan, the ones who may or may not have a preference between State and Duke, but are known as the ABC Fans: Anyone But Carolina.

March Madness games provide a great excuse to get your friends together for sports and food and…more food.

If you’re the host of one of these get-togethers, below are some tips (and recipes!) to make sure your March Madness party is a slam dunk. (Sorry.)

  1. Serve several snacks and appetizers rather than trying to plan and execute a full blown dinner if you’re having more than three people over. You don’t want to be running around, checking the casserole, stirring the beans, and making the salad while the game clock is counting down and everyone else is having fun. Choose some easy to make snacks, and if you really want to have a meal, order some pizzas to go with your snacks!
  2. Make sure that you have everything you need beforehand. Check your stock of drinks, napkins, plates, ice, snacks and ingredients, and cups. You don’t want to have to run out of your own March Madness party to pick up ice in the middle of the game.
  3. Consider making it a potluck. You provide the pizzas and plates and entertainment; your guests provide the apps and drinks. This is a much less stressful way to have a party, and most of the dishes will go home with their owners at the end of the night. Win-win! Just make sure you have your guests let you know what they’re bringing so you don’t end up with 15 cheese plates. (Although, I suppose there are worse things…)
  4. Have fun! Parties are no time to stress out. If you spill a drink on the rug or end up with dip on the armchair or inadvertently give your dog a mohawk in the colors of your favorite team, it’s okay. You’re having a get-together to enjoy your friends and the madness of March, so enjoy yourself, take pictures, and scream at the TV. Have a ball. (Again…sorry.)

Here are a couple of easy recipe ideas for your March Madness party. (Easy is important when you’re whipping up treats for several people!) Feel free to dye the dip the appropriate team color.

Fiesta Ranch Dip

  • 1 packet Hidden Valley Fiesta Ranch Dip (you can use less for a less intense flavor)
  • 1 10-oz. can original Rotel, drained
  • 16-24 oz. sour cream
  • 1 cup shredded cheddar cheese
  • Tortilla chips and/or crunchy veggies like carrot or celery sticks

In a medium bowl, mix together sour cream, Rotel, and ranch packet (start with half and taste before adding more). Stir in cheese. Chill in the refrigerator for at least one hour before serving. Serve with chips and/or veggies.

March Madness

Nutella Grape Bites

  • One bunch of green grapes (use roughly 50)
  • One container Nutella
  • 1 cup chopped pecans (or almonds, or walnuts, or peanuts, or…)

Wash grapes and dry thoroughly. Dip one end of each grape in the Nutella, then gently roll the grape in the pecans. Spear each grape with a toothpick and serve.

March Madness

What’s your go-to dish for pleasing the crowd on game day?

Printer friendly recipes: March Madness Appetizers

Custom Countertops from Start to Finish

Custom Countertops from Start to Finish

Last week we talked about some of the cool custom projects we have worked on with our customers, so I thought it would be a good time to fill you in on just how to do a custom countertop project of your own.

If you are in the market for a new custom countertop for any room of the house, we have a fairly simple process to get you from design to install.

Step 1: Choose Materials

Your first step is to pick out your materials. We have a nice rundown of your options here, which explains the pros and cons of the different wood species and grain styles and what jobs each type works best for. If you’re having difficulty making a final decision, let us know and we’ll send out some samples for you.

Step 2: Send in Specs

Once you have determined your materials, we need to see your layout and size requirements. You can send a simple sketch of your countertop needs to [email protected], detailing the dimensions and any cutouts. This can (should) be very basic; I don’t need your cabinet plans or blueprints from your contractor – just a simple sketch of the countertops. Because we can’t sit down together in-person, it’s important that I can see what you are visualizing; this occasionally manifests as a cell phone picture of a doodle on a napkin that is emailed to me while I am still on the phone with the customer, and that is perfectly okay! If you are unsure of the best layout for your space, send over what you have and we can talk it through. Sometimes we need to change things around a bit to accommodate extra-large sizes or unique shapes, and I review each project to make sure we are using the method that makes the most sense for design, installation, and budget. As you can see, we work with super simple hand-drawn sketches, professional images, and everything in between.

Custom Countertop

Step 3: Review Your Quote

We will price out your custom countertop project and send you a firm price quote. This can generally be done within about 24 hours, depending on how complicated your design is. Your quote will have a breakdown of the pricing if you have multiple pieces.

Step 4: Place Your Order

After reviewing your quote and finalizing all your details, we can get your order processed and sent over to the Boos factory for manufacturing. I will need the details for any and all appliances, sinks, etc. that will be installed in your tops; you can email me the make and model number of each item.

Step 5: Confirm Specs

At this point, I create a drawing to send over to the engineering team at Boos, who will do all their fancy engineering stuff and work up an approval sketch for you to sign off on. This is the most important step in getting you the perfect custom countertops, so review the details thoroughly and have your contractor (if you are using one) verify all the specifications. If there are any issues, you just need to let me know and I will have them corrected. When everything looks perfect, sign your sketch and send it back to me. With your signed sketch on file, your order is put into the production queue at Boos and manufacturing can begin.

Custom Countertop

Step 6: Patience and Excitement

And now you just need to wait. Custom countertops average about four weeks for production, so make sure you order far enough in advance. Nobody wants a kitchen without countertops! Once your countertops arrive, inspect them thoroughly and then allow them to acclimate for at least 72 hours in the room in which they will be installed. Installation is fairly straightforward and is often done by the homeowner without the aid of a contractor. Just make sure you follow these instructions properly. If at any point in this process you have questions, just let us know! We are here to help!

Custom Countertop

Winter Warmth – Midnight Whiskey Chicken Soup

Winter Warmth – Midnight Whiskey Chicken Soup

Chicken Soup is pretty much a standard in our households throughout the winter. This winter has been brutal for many across the country, and I imagine a lot of you are getting tired of the snow and the boring soup. As a Phoenician, I am not allowed to talk about winter, but I can speak with some authority about food. Sarah W. is back with a killer Chicken Soup recipe that gets its punch from cooking the onions in whiskey. While I haven’t had the honor of trying her “Midnight Whiskey” Chicken Soup, I did use her technique to make an onion and mushroom topping for crostini the other night, and WOW. I can’t wait to make the soup! Sarah is here to commiserate with her fellow snow-bound citizens and provide some much needed warmth. Take it away, Sarah!

April may be the cruelest month, but February sure has to be a close second. New England is in a state of emergency with record snowfalls, and the Midwest is seeing historically low temperatures. Records are being shattered. It really just makes you want to stay holed up inside for days. It’s too cold to play; the roads are too dangerous to navigate.

Being a Clevelander, growing up in the heart of the Snowbelt, I understand the snow gods. Every childhood Halloween costume was loose enough to fit over a snowsuit if the occasion called. After a record snowfall in elementary school, I remember watching the National Guard trucks drive past my house, ready to help dig out the schools and city buildings. I grew up with a big black dog who loved to play in the snow – some winters you could only see the tip of her nose and tail as she cavorted in the drifts. Snow will most likely be a factor in life as early as (late) October through possibly (early) April.

The lesson from this constant threat is to keep your freezer, pantry, and refrigerator well-stocked. All autumn, I buy extra everything and throw it in my freezer like a squirrel hiding nuts for the spring. The goal is to be ahead of the emergency announcements so that you’re not at the grocery store at 6pm on a Friday trying to stock up on necessities. No one wants to wait in line for an hour at the grocery store for canned soup, frozen dinners, and ramen. Nor should those foods be your sole emergency rations. By keeping a few basics on-hand, you can make something really tasty, bust out the candles when the power goes out, and build a pillow fort to occupy yourself when disaster strikes. That sounds more like a fun date night than an emergency, no?

The best food in this kind of weather is chicken soup. There can be no argument – it’s easy to prepare, doesn’t need your constant attention, fills you up, and leaves you noticeably warmer.

This chicken soup has a whiskey onion base, which adds a lot of depth of flavor, even if you shortcut by using boxed stock and pre-cooked chicken. Honestly, I use these shortcuts even when not in a state of emergency. With clever seasoning and a whiskey base, you can build a lot of complexity, and the goal when cooking should be to make something that is impressively good; it doesn’t have to be impressively hard to make or use impressive ingredients.

This soup is easy to throw together after a long day, it’s perfect to prepare early in the day to let simmer while you shovel, and it’s heaven in a bowl when you’re frozen to your core.

Notes on whiskey – I would recommend using a brand you’d enjoy drinking in a cocktail, but wouldn’t prefer to drink straight. In other words, use the whiskey you’d drink at midnight, rather than your first choice.

Midnight Whiskey Chicken Soup

Chicken Soup

Ingredients:

  • 1 roasted chicken (or a few chicken breasts, really whatever chicken you have on-hand)
  • 2 quarts chicken broth
  • 4 large carrots
  • 2 small onions, diced
  • 1 ½ cups whiskey
  • Rosemary
  • Thyme

Throw your onions in a stockpot Chicken Soupover medium heat, then cover with a few splashes of whiskey and a drizzle of olive oil. Leave this uncovered as you prep the rest of your ingredients, adding more whiskey as it cooks off. This is going to imbue your onions with a lot of really good, deep flavor and add richness to your soup’s broth.

 

My friend Claire recently showed me this method, and I thought I’d try it out on my carrots. I tried to do quarter-to-half inch pieces. I ended up with something a bit bigger than expected, which is ok. New techniques often seem awkward until you’ve tried them enough times to really get them right.

Set your carrots aside, and get to your chicken. My favorite trick is to use a pre-cooked rotisserie chicken from the grocery store. If you have frozen chicken in your freezer, fantastic! Thaw them and dice them up. If you have leftover chicken from a previous meal, dice it up. If you have a whole chicken, strip the skin, remove the bones, and dice the meat up.

Chicken Soup

Throw your carrots and chicken into your stockpot, add about half your broth, and season. I am really loving Penzeys French Thyme in everything I make right now, and rosemary is a great poultry herb, so start from there. If your chicken was already cooked, feel free to taste your soup – add salt and pepper, maybe a drizzle of olive oil, maybe some ground chipotle pepper for some kick. If your chicken is raw, let your soup cook at least an hour before you taste (and check the chicken before you taste – raw chicken is the most terrifying kitchen thing).

Chicken Soup

Cover your pot and leave it at a simmer or slow boil for an hour or so, then add the rest of your broth and continue to taste and season. Let that simmer awhile, and voila! Soup!

And if you need a serving suggestion for a cozy evening, may I suggest…

Chicken Soup

 

What’s your favorite deceptively easy delicious dish for a snowed-in night? What are your best kitchen shortcuts and tricks?

Printer friendly recipe: Midnight Whiskey Chicken Soup

Answers to Your Butcher Block Questions

Answers to Your Butcher Block Questions

Whatever your Butcher Block Questions may be, we’re here to help! We maintain close relationships with our suppliers in order to provide the best service to our customers. What does this mean for you? It means that even if we don’t know the answer off the top of our head (not to brag, but that is super unlikely!), we can call or email a representative directly at the manufacturer to find out for you. While we occasionally need to make one of those calls, we mostly get a steady flow of a few different repeated questions. We figured it would be nice to put answers to your most common butcher block questions all in one place. See our most frequently asked questions below, and let us know if you need anything else answered!

Here are the quick answers to your most frequently asked butcher block questions.

1. Can you explain the different wood species, hardness and grain styles?

John Boos Butcher Block is available in four wood species: Maple, Walnut, Cherry and Oak hardwoods. Catskill uses mostly Yellow Birch. Each hardwood species has its own unique coloration and grain pattern.

  • Hard Rock Maple is the most popular wood for butcher block. It is light in color, with a golden hue, a slightly wavy grain, with a fine even texture.
  • Red Oak is not nearly as common. It has a reddish brown color, straight and open grain pattern, with coarse texture.
  • Black Walnut is growing in popularity for butcher block. It is the darkest of the four hardwoods and has the most natural variation in the grain pattern, from dark brown streaks to pale or yellowish brown.
  • American Cherry is known for its pink and red hues. Freshly-hewn, its heartwood presents as a light pinkish brown, but will darken to a golden brown upon exposure to light, since it’s photosensitive.
  • Yellow Birch has very close grain and even texture, making it ideal for butcher block applications and kitchen cabinetry.

Wood SpeciesAll of these woods have hardness suitable for butcher block. But in general, Hard Rock Maple is the hardest, followed by Oak and Yellow Birch, and then Walnut and Cherry. Maple is almost 30% harder than Walnut and Cherry. John Boos butcher block is available in three grain styles:

  • End grain – is constructed by fusing together short rails or blocks of wood, each standing on end. Looking down on such an array one would see the ENDS of wood pieces showing the rings of a tree. Melded together, these small rectangles create a checkerboard pattern on the top.
  • Edge grain – the wood slats run the full length of the board. No butt ends or finger joints are seen and the block shows less overall color variation.
  • Blended grain – is jointed-edge grain style. But instead of using uniform-sized wood rails, each spanning the board’s full length, blended-style boards use different sized pieces to span each row of the block. Almost a parquet floor look.

Read our Blog:  “How to Choose the Right Butcher Block for your Kitchen”
Read more:  End Grain vs Edge Grain, and About Yellow Birch

2. What finish should I get, natural oil or Varnique?

Natural Oil FinishVarnique Finish

If you intend to cut on your block, choose a Natural Oil Finish

Most butcher blocks come pre-treated with a food-safe, natural oil finish that moisturizes and protects the wood and makes it safe for food preparation, including cutting. This finish must be renewed through the reapplication of butcher block oil or board cream about once a month. Wipe up spills promptly to lessen the likelihood of staining the butcher block.

Choose a Varnique finish if you want a fine-furniture look and less maintenance.

Varnique is a branded, semi-gloss varnish-like product developed by John Boos & Co. It requires less maintenance than natural oil and serves to seal and protect wood. Varnique is the finish of choice among bakers in particular, since it provides a hard, smooth, non-stick surface on which to roll dough. Although Varnique provides a fine-furniture look and is perfect for general kitchen chores, it is not to be cut upon. While the Varnique finish is more resistant to spotting and staining, as with all butcher block, wipe up liquid spills right away so as not to mar the surface.

Read more: Varnique vs Natural Oil Butcher Block

3. How should I care for my butcher block?

Natural Oil Finish

  • Scrape – Remove any remaining food particles with a scraper or spatula.
  • Wash – Wipe the surface clean with a washcloth dipped in hot water and mild soap (do not soak wood in water). Rinse washcloth and wipe again.
  • Dry – Using a paper towel or dish towel, dry surface thoroughly between uses. Store cutting boards on edge to dry completely and save counter space.
  • Oil the top once a month – It is pretty easy to care for butcher block. But just because it is easy it does not mean it is not important.
  • Use a food grade mineral oil like John Boos Mystery Oil or Board Cream to help prevent board from drying and cracking.
  • Use a plastic grocery store bag, instead of a cloth, to apply the oil. This way you can avoid getting your hand oily and the oil will stay on the block and not absorb into a cloth.

Varnique SemiGloss Finish

  • Wipe – Gently remove any remaining food particles with a sponge.
  • Wash – Wipe the surface clean with a washcloth dipped in hot water and mild soap (do not soak wood in water). Rinse washcloth and wipe again.
  • Dry – Using a paper towel or dish towel, dry surface thoroughly between uses.
  • Always wipe up liquid spills promptly to avoid marring the semi-gloss finish.

Read our Blog: Caring for your Butcher Block
Read more:  Cleaning and Oiling Butcher Block

4. How do I get a quote for a custom butcher block countertop?
Visit our Online Custom Calculator to build your quote. If the options you need are not listed on the calculator, please email us at [email protected] with a simple sketch showing your specifications.

Sink and Stove Cutouts

  • Cutouts for sinks, stoves, faucets, etc. can be done at the Boos factory for an additional charge.
  • Please label your drawing with the dimensions and placement of these cutouts and include the makes/model numbers with your email to us.
  • Please note: Undermount, farm, and apron style sink cutouts will void the factory warranty.
  • Cutouts may be done on site, but will void the warranty. It is not recommended to do on-site cutouts in Blended Grain or End Grain tops.

Custom Order Process

  • Give us a call at 1-877-845-5597 or send an email with a basic description of what you need. We will lead you through a series of questions to get the full details of your project. If you need anything more custom than just a size or edging change, we will have you send us a simple sketch.
  • We work with John Boos & Co. to get a quote for your specifications. Once approved, you can give us a call to place your order.
  • The tech team at John Boos & Co. will create a drawing according to your specifications. You will need to review this carefully, sign it, and send your approval back to us before production begins.

Special Care for Sink Cutouts

  • If you have a sink cutout, it is important to take extra care to ensure the top is protected from water damage. Cutouts done at the factory will be finished along with the rest of your top (either natural oil or Varnique semi-gloss).
  • If you’ll have exposed edges (like with an undermount or farm style sink), you can increase protection by using extra coats of a clear polyurethane finish along the edges and on the underside of the countertop surrounding the sink cutout. For oil-finished tops, beeswax or paraffin wax can be used in the same manner as a moisture barrier.
  • Water spotting or damage needs to be addressed immediately to avoid further issues. Lightly sand the affected area with 220-grit sandpaper and refinish with the appropriate sealant.

Warranties

  • Countertops come standard with a 1-year warranty against defects in materials and workmanship.
  • As noted above, certain sink styles will void this warranty, whether done on-site or at the factory. Any cutouts or other modifications done post-delivery will void the manufacturer’s warranty. If you choose to have your countertops shipped with no finish, they will ship void of warranty.
  • This warranty does not cover damage caused by neglect or regular wear and tear.

5. What are your lead-times?

  • For John Boos butcher block the lead time is approximately 4 weeks on most items. The reason — they are all built to order. The items are not sitting in a warehouse; instead when your order is received it is placed into their production schedule. The wood is chosen, cut, glued and made for you.
  • For Catskill butcher block items the lead time is 1 week because they maintain a small inventory of every item. Because these items are ready-to-assemble they are already packaged and easier to store in inventory.

6. Do you have a store, showroom, or person in my area?

  • We are strictly an on-line store.
  • Our website butcherblockco.com  is our showroom!  And is open to you 24/7 so please browse as much as you like.
  • And our Customer Service Reps are just a phone call away. We can help answer all of your butcher block questions!

CSR Splash edit

Waffles! Don’t Be a Square – Jump on This Hot Food Trend!

Waffles! Don’t Be a Square – Jump on This Hot Food Trend!

Waffles are pretty much the best thing ever. Which is why I’m amazed it has taken this long for everyone to jump on board the waffle train and make this breakfast delight the hottest trend in food. There is even an entire website dedicated to putting things in waffle irons and seeing what happens! Not to be left out of the trend, Chef J has created a delicious dish that puts twists on both waffles and cheesesteaks!  These are two of my favorite things, so this is your invitation to wow me, Chef!

It’s time to face the awful truth, people! Breakfast breads are breaking through the preconceived boundaries of established meal paradigms. They are — oh shoot… I should have said “waffle truth”! That would have been a great pun…  Anyway. Waffles are good for food times other than in the morning. That was the whole point of that emphatic outburst. How about waffles for dinner? Great idea! Let’s eat them with steak and cheese, and maybe some beer, too!

If you have a waffle iron gathering dust and dog hair, sitting in the back of a long-forgotten shelf, it’s time to dig it out and dust it off.

A waffle iron is one of the best appliances a kitchen can have: it has two heating elements, allowing for the revolutionary ability to cook from above and below!

It can handle any dough you can throw at it — try pizza, muffin, biscuit, cake… you get the idea. Try smashing your sandwich in a waffle iron! Use a soft bread and lots of cheese; you might just have your mind blown.

Here is one of my favorite recipes. It’s something along the lines of a Philly cheesesteak, but with a Phoenix twist.

Phoenix Cheesesteaks with Cornbread Waffles

Waffles:

  • 1½ cup flour
  • 1 cup cornmeal
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp black pepper
  • 12 oz. milk
  • 4 oz. maple syrup
  • 4 eggs
  • 2 TBS oil

Sift dry ingredients together.
Mix in wet ingredients and stir to combine.
Cook in waffle iron.

Fixins:

  • 2 tsp vegetable oil
  • 8 oz. grilled sirloin, flank, or similar steak; sliced
  • 1 clove garlic, minced
  • 1 red pepper, roasted and sliced
  • 4 oz. mushrooms, sliced
  • 4 oz. beer
  • 1 TBS tamari
  • ½ tsp dried rosemary
  • ½ tsp ground cumin
  • 6 oz. jack cheese, sliced
  • 6 oz. mahone or mozzarella cheese, sliced
  • Salt & pepper

Heat oil in a large skillet.
Sauté garlic, pepper, and mushrooms until garlic browns.
Add sliced steak, 4 oz. beer, tamari, rosemary and cumin. Bring to a boil. Lower to a simmer and reduce by 1/3.
Spoon the mixture over half of the waffles, top all waffles with cheese.
Broil for 2-5 minutes on high. Put the two waffles together to make a sandwich.
Dip in remaining pan juice.

Printer friendly recipe: Waffle Cheesesteak

Healthy Oils for a Healthy You!

Healthy Oils for a Healthy You!

Is one of your New Year’s Resolutions to get healthier? Instead of starting off with a huge overhaul of your lifestyle, take baby steps and slowly integrate more healthful choices in ways that won’t affect how much you enjoy your food.

One of the easiest ways to clean up your act is by switching to more healthy oils in your cooking and baking.

These changes can be virtually unnoticeable, but can have a positive impact on your health. This chart provides a simple guide to choosing the most practical and healthy oils for different uses, helping you make better choices based on your common cooking needs. Think about what types of dishes you make most often and invest in a high quality healthy oil for each of your most common needs. If you feel like getting fancy and adding in a few more, go for it!Healthy Oils

Some things to keep in mind when choosing healthy oils:

  • For salads, choose an unrefined version of pumpkin seed, safflower, flax, walnut, or hemp oil. Be sure to shop for shelf-stable or refrigerated oils.
  • Monounsaturated fats are good! These types of oils will stay liquid at room temperature and turn cloudy in the refrigerator. These are good options to use instead of margarine and shortening for baking purposes. Olive oil is high in monounsaturated fats and is a surprisingly delicious alternative for baked goods.
  • Polyunsaturated fats are also good and stay liquid even in the refrigerator.
  • Saturated fats are solid at room temperature and should generally be avoided.
  • Coconut oil is a great replacement for butter or other oils in dishes with strong flavors, like curries. It can also be used in baking, but keep in mind that it will impart a bit of coconut flavor to your goodies (not a problem in my book!)
  • Store all of your non-refrigerated oils in dark containers or in a cool, dark cabinet. If you like to keep your most common oils out by the stove for convenience, invest in some small ceramic bottles and only keep out what you can reasonably go through in a couple weeks. Keep them away from direct heat.
  • Don’t buy in bulk if you aren’t going to use it. While it might be tempting to bring home that very reasonably priced jug of oil from the warehouse store, if it’s going to go bad before you can use it up, you’re better off buying a smaller amount of high quality oil that you can enjoy to the very last drop.

This may seem like an overwhelming amount of information to keep straight, but you can switch to more healthy oils without a whole lot of effort. Don’t freak yourself out about using the healthiest oil every time. Some things just taste better with butter! But if you’re cutting back on butter in general, you can afford to splurge for the good stuff when you do use it. Since I mostly use coconut or olive oil for my cooking purposes, I don’t feel bad about using really high quality organic butter when I make eggs (I realize how snooty this sounds, but I promise you the difference in flavor and quality is worth it).

I only keep a few oils stocked all the time and I find my supply perfectly capable of handling just about anything. Here’s my list:

  • Virgin Coconut Oil – I use this for light sautéing when I make anything spicy or bold, like Indian and Thai dishes. Coconut oil is a great accompaniment to tropical dishes as well and I find it’s delicious for just about any type of white fish. I use it in place of vegetable oil for baking. Coconut oil makes a great lip moisturizer, too!
  • Extra Virgin Olive Oil – I use olive oil for most of my daily cooking. I don’t buy the fanciest, most expensive available (but feel free to buy that for me), but since I use it for dressings and drizzles, I do like to keep a nice bottle around. There is nothing quite like dipping freshly baked bread in a nice, bold olive oil! Throw a little sea salt and rosemary in there and I’m set for life!
  • Avocado Oil and/or Peanut Oil: Because of their high smoke points, these both make great options for stir fry, searing meat, and other high temperature cooking.
  • Flax Oil – I keep this around for salad dressings. Flax oil has a nice nutty flavor and lots of health benefits.  I only buy this from the refrigerated section, as it doesn’t have a very long shelf life and you just never know how long it has been sitting out at the store, or if it was kept in a hot truck or warehouse. When flax oil goes bad, you will know. Trust me.
  • Safflower Oil – This is relatively flavorless and works great in dressings with a separate star ingredient. Safflower is my go-to when I do sweet dressings like raspberry vinaigrette. Sometimes olive and flax are just too overpowering.

See? Incorporating healthy oils into your life isn’t so hard! What’s your favorite way to use healthy oils?