These serving trays, designed by reader Ralph Bagnall were inspired by poplar appetizer: freshly baked bread served with a dish of seasoned olive oil. Sing Ralph's techniques, we made two-dish and single-dish versions, each using Lyptus and bamboo. Other good woods would be tight-grained species such as maple, beech, cherry, and walnut.
Featured in the October 2010 issue of WOOD.
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