With Aspen’s natural beauty, endless mountain adventures, dynamic community and world-class arts and culture, you don’t need a special occasion to celebrate. Just spending time in this beautiful valley is reason enough to raise a glass. Or a bite.
*This guest blog comes from Tess Weaver, a local writer and editor based in Aspen. Follow her adventures on social @TessJWeaver
Just like Aspen, a good charcuterie platter, with a variety of nibbles, is a feast for the senses: as delicious as it is aesthetically pleasing. It’s inherently portable, tastes better outside and turns any gathering—from a playdate in the park to an e-bike ride to the Bells to Sunday afternoon at the music tent—into a celebration. While most of us can pull together a simple cheese platter, assembling a sophisticated and harmonious, board artfully showcasing a variety of shapes, textures and flavors, requires knowledge and practice.
Enter Aspen local Alex Karlinksi, founder of Boards + Baskets. There’s no one in the valley selling prettier or more delectable spreads of local fruits and vegetables (often sourced from Basalt’s Two Roots Farm), charcuterie (including Il Porcellino Salumi produced in Basalt), cheeses, Colorado-based Flouwer Co. Artisanal Crackers, and edible flowers (grown in her own garden).
The private chef who was born and raised in the area has developed a loyal following among residents, visitors, event planners, corporate groups and outfitters (Clients horseback riding with Snowmass Creek Outfitters can add on a picnic basket or board from Boards + Baskets when they book.). Whether it’s locals looking for a delicious reward mid-hike, dinner guests seeking a showstopping appetizer to bring to a dinner party, fishermen hungry for an elevated drift boat lunch, realtors needing artful spreads for an open house (or property managers presenting a welcome gift) or party food for something like a graduation party or baby shower, Karlinski’s boards and baskets are always a crowd pleaser.
“I love to be a part of a celebration or special event,” says Karlinski. “I love making beautiful things that are pleasing to the eye and that make an impression. And I love sourcing the yummiest elements. This summer, I’m excited for the local cherries, apricots and peaches—it’s supposed to be a banner year for stone fruit on the Western Slope.”
Karlinski has revered farm-to-table cooking her entire life, but working at Apricot Lane Farms, an organic and biodynamic farm in Southern California recently featured in the documentary The Biggest Little Farm, from 2014-2018 grew that passion into a career. There, she trained under numerous chefs, gardened and cooked with the freshest ingredients grown at the farm, developing a deep appreciation for high-quality, local ingredients.
Now, world travel inspires Karlinski’s cooking. In 2022, she dove into the food cultures of San Spain, Portugal and Morocco. This year, she spent time in Singapore, Vietnam and Cambodia, studying food, cooking techniques and gaining appreciation for fresh ingredients, bold flavors and open-fire cooking.
When she’s back home from traveling, it’s even more apparent that “everyone is so busy and on the go,” says Karlinski. “As I’m making food for people, I like to think it will help them slow down, gather, connect and enjoy the moment in a beautiful setting.”
Boards are available in three sizes on boardsandbaskets.co, but can be scaled as large as a client desires, including grazing tables. Its picnic baskets are completely customizable. Boards + Baskets offers home delivery with 48 hours’ notice (more advance time needed for large orders).
Head to Aspen Saturday Market for your own DIY
Alex’s tips for building your own board:
- Include a variety of colors, textures, and heights, which makes it visually appealing
- I like odd numbers—if you’re using two hard cheeses, add one soft cheese. If you’re using two soft cheeses, add one hard.
- You don’t need to overdo it on variety, but to balance out the salty meats and rich cheeses, add something sweet, something tart, something crunchy—think a dried fruit and a fresh fruit, some nuts, pickled or fresh veggies, olives and cornichon.
Follow us on social @AspenCo for a chance to have your own board featured on our social page and website!
