THE WO O D S M A N Dave Schonberger’s charcuterie boards bring the beauty of nature to the table

W hen 28-year-old Dave Schon- berger made his first charcute- rie board three years ago, the young carpenter wasn’t trying to be hip and trendy; he just wanted to give something nice to his mom. “It was Mother’s Day,” he recalls, “and I needed a gift.” Remembering the breads, cheeses and dried meats he enjoyed as a kid at his Oma and Opa’s house, he de- cided to make her a wooden serving board. The gift was an instant hit. Every- one who saw the piece loved it and soon Dave found himself swamped with requests from family and friends. When the owners of Gunn’s Hill Artisan Cheese in Norwich ex- pressed an interest in ordering hun- dreds of boards for their popular gift baskets, Dave began to see the po- tential of his hobby. “I’d been working as a profession- al carpenter for several years at that point,” says Dave, who studied car- pentry at Fanshawe College in Lon- don. “And yet there were days when I felt like I was hardly even work- ing with wood anymore. Instead, I was installing drywall and laying


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