Daily Board Recipe

Prepare board items

Select and arrange cheeses (soft, aged, washed-rind) and cured meats on a wooden board. Let cheeses sit at room temperature 20–30 minutes before serving so flavors open. Cut one aged cheese into slices, crumble a crumbly cheese, and leave a soft cheese whole with a spreading knife.

Tear and season mushrooms

Preheat oven to 400°F (200°C) if roasting, or heat oil in a deep pan if frying. Tear king oyster mushrooms into irregular bite-size pieces so they resemble rinds. Toss mushrooms with 1 tbs neutral oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Coat and cook

Toss seasoned mushroom pieces lightly in rice flour to coat. For oven method: place on a parchment-lined sheet, spray or brush with remaining oil, and roast 18–25 minutes, turning halfway, until edges are crisp. For frying: heat 1–2 inches of oil to 350°F (175°C) and fry in batches 2–4 minutes until golden and crisp. Drain on paper towels and sprinkle additional salt to taste.

Make quick house beer vinegar (if not aging)

Combine 2 cups pale ale and 1 cup white wine vinegar in a small saucepan with 1 tbs sugar and 1 tsp salt. Bring to a simmer for 5 minutes to combine flavors, then cool and transfer to a jar. This produces a bright beer-forward vinegar for immediate use. (Optional: for an aged beer vinegar, combine in a wide-mouth jar, cover with cheesecloth and ferment at room temperature for 2–4 weeks, tasting periodically.)

Prepare fermented chili sauce (quick version)

For a rapid fermented-style hot sauce: roughly chop red chiles and garlic. Place chiles, garlic, 1 tbsp kosher salt, and 1 cup filtered water in a blender and puree until smooth. Transfer to a clean jar, leaving 1" headspace, cover loosely with a fermentation lid or cloth, and leave at room temperature 2–3 days to develop tang. Blend again if desired for smoothness, then strain into a bottle and refrigerate. Use 1–2 tbsp on the board as a spicy condiment.

Cook beet marmalade

In a small saucepan over medium heat combine 2 cups roasted diced beets, 1 tbs orange juice, 1 tbs apple cider vinegar, 3 tbs sugar, lemon zest, and grated ginger. Simmer gently 10–12 minutes, stirring occasionally, until mixture softens and thickens to a jam-like consistency. Smash some pieces with the back of a spoon for texture. Taste and adjust sugar or vinegar to balance sweetness and acidity. Cool to room temperature before transferring to a small bowl for the board.

Marinate olives

Drain and place 1 cup mixed briny olives in a small bowl. Add 1/2 tsp lemon zest, 1 tbs chopped fresh thyme or rosemary, and 1/4 tsp red pepper flakes. Toss to combine and let sit at room temperature 10–20 minutes to allow flavors to marry. Serve in a small bowl on the board.

Pop and season popcorn

Heat a heavy-bottomed pot over medium-high with a thin layer of oil and 3 test kernels. When they pop, add 1 cup popcorn kernels, cover, and shake pot frequently until popping slows (~2–3 sec between pops). Remove from heat, transfer to a bowl, and immediately toss with 2 tsp melted butter or 2 tsp olive oil and 1/2 tsp fine sea salt. Cool slightly before adding a small pile to the board for texture contrast.

Assemble the Daily Board

Arrange prepared cheeses and meats centrally on a large board. Place small bowls with beet marmalade, house beer vinegar (or a few spoons of the quick beer vinegar to drizzle), fermented chili sauce, and marinated olives around the cheeses. Add a pile of vegan pork rinds and a small heap of seasoned popcorn for crunch. Fill gaps with crackers or toasted baguette slices. Garnish with scattered fresh herbs. Provide spreaders, spoons for condiments, and small tongs or forks for olives/meats.

Serve immediately so mushrooms remain crisp and cheeses are at room temperature. Leftover components (marmalade, chili sauce, vinegar, olives) keep refrigerated in airtight containers for up to 5–7 days; vegan pork rinds are best eaten same day.