WildSalt Studio

Calling all pumpkin lovers!!
Register for my October 20th fall cooking class at www.WildSaltStudio.com/Classes

Charcuterie Styling Workshop!

Friday, August 30th from 5:30-7:30pm

Learn how to style and arrange a photo-worthy
charcuterie board that will feed 2-3 people.

Charcuterie boards made in class will be taken to-go
so they can be enjoyed by you over the weekend!

I will provide a large shareable charcuterie board to
be nibbled on and enjoyed during class. Gluten-free
cracker options available upon request.

Class is $99 per person which includes appetizers and
desserts to be enjoyed during class, plus your
gorgeous charcuterie platter which you will take home
to show off to family and friends.

To enjoy wine during classes, the tasting room at
Burnt Bridge Cellars will be open and pouring! Enjoy
20% off Burnt Bridge Cellars wine purchased the
evening of class.

To register for class go to:
www.WildSaltStudio.com/classes and fill out the
form with your information. Or send an email to:
[email protected]

Thanks and I hope to see you in charcuterie class!

🍴 Join Our Growing Team! 🍴

We’re expanding and looking for a part-time Prep Cook/Dishwasher to join our dynamic food business in Vancouver, WA! If you’re passionate about food and eager to grow with us, this is your chance.

✨ About the Role:

Position: Part-time Prep Cook/Dishwasher

Starting Tasks: Prep work, dishwashing

Future Opportunities: Help with catered events, large-scale charcuterie boards, teaching classes, and social media content creation

🎯 What We’re Looking For:

Age 18+
Food handler’s card
Ability to lift 50 lbs
Flexibility
Eye for detail and creativity

I’m a young entrepreneur who loves working with passionate individuals. If you’re excited about learning the ins and outs of running a small business and want to be part of something special, let’s connect!

Send your resume and a brief note about why you’re interested to

📧 [email protected]

Can’t wait to meet you!

🍇🧀✨Summer charcuterie >>>

Tag who you’re sharing this with 🤩

2 Spots left in next weeks homemade Italian Cooking Class!

To register for class or to request more info go to
www.WildSaltStudio.com/classes

In this cooking class we’ll make and enjoy a spring inspired Italian menu featuring our own handmade pasta!

- Homemade ricotta gnocchi pasta
- Brown butter sage sauce with mint, peas and lemon ricotta
- Burrata, mozzarella, heirloom tomato & basil caprese salad
- Sautéed broccolini with lemon breadcrumbs

Class is $99 per person & is held at Class Cooking in uptown Vancouver, WA

Friday April 19th 5-8pm

Mother's Day Brunch Cooking Class! 🌸🌼🌷

Head to www.WildSaltStudio.com/classes to register

April 19th ITALIAN CLASS!

We’ll make and enjoy a spring inspired Italian menu featuring our own handmade pasta!

- Homemade ricotta gnocchi pasta
- Brown butter sage sauce with mint, peas and lemon ricotta
- Burrata, mozzarella, heirloom tomato & basil caprese salad
- Spring broccolini with lemon

Class is $99 per person
Cooking from 5-7. Meal time 7-8

https://www.wildsaltstudio.com/classes

Click the link to register or to request more information!

Next week's cooking classes still have space to register!
2 spots available for Wednesday's Lean & Green and
4 spots available for Saturday's Moroccan Inspired Class!

Both classes will be hosted at Class Cooking in Vancouver, WA

For more info or to register email [email protected]
-or-
Fill out the form at https://www.wildsaltstudio.com/classes

& Be sure to let me know which class you are interested in!

Valentine's Weekend Charcuterie Class

Hosted at Class Cooking, Vancouver, WA

Sunday Feb. 18th from 4:30-approx. 6:30pm

Learn how to style and arrange photo-worthy Valentine’s day treats for 2. You’ll arrange a small, heart-shaped charcuterie board plus an accompanying Valentine’s themed chocolate box.

Charcuterie boards and chocolate boxes made in class will be taken to-go so they can be enjoyed by you and your hunny or gal pals at home!

Class is $99 per person which includes appetizers and desserts to be enjoyed during class plus your gorgeous charcuterie plate and chocolate box which you will take home to enjoy with family or friends.

To register for class head to
https://www.wildsaltstudio.com/contact
Fill out the form and select the box for workshops & classes

Thanks & see you in Charcuterie Class!

Charcuterie 101
Friday January 26th from 5:30-approx. 7:30pm

Learn how to style and arrange a photo-worthy charcuterie board that will feed 2-3 people. Charcuterie boards made in class will be taken to-go so they can be enjoyed by you over the weekend!

I will provide a large shareable charcuterie board to be nibbled on and enjoyed during class. Gluten-free cracker options available upon request.

Class is $99 per person which includes appetizers and desserts to be enjoyed during class plus your gorgeous charcuterie platter which you will take home to show off to family and friends.

To enjoy wine during class, the tasting room at Burnt Bridge Cellars will be open and pouring!
Enjoy 20% off Burnt Bridge Cellars wine purchased the evening of class.

For more information, or to register for class head to
https://www.wildsaltstudio.com/contact
And select the box for workshops & classes

Place your Thanksgiving charcuterie order today for delivery Wednesday evening of Thanksgiving morning!! 🍁🍂

Just note your delivery preference on our order form 👇🏻👇🏻👇🏻

wildsaltstudio.com/order-form

Link for full menu and pricing in bio 💕

WildSalt is hosting a holiday charcuterie workshop on Friday Dec 15th at Class Cooking in Vancouver from 5:30pm to approx 7:30pm!

Learn how to style and arrange a photo-worthy charcuterie board that will feed 2-3 people. Charcuterie boards made in class will be taken to-go so they can be enjoyed by you over the weekend.

I will provide a large shareable charcuterie board to be nibbled on and enjoyed during class!

Class is $120 per person and includes 2 glasses of wine plus your gorgeous charcuterie platter which you will take home to show off to family and friends. If you would like more than 2 glasses, the tasting room at Burnt Bridge Cellars will be open and pouring!

If you would like to attend, let me know your wine preference (red or white- provided by Burnt Bridge Cellars) and if you require any gluten-free cracker options.

Head to
www.WildSaltStudio.com/contact and select WORKSHOP to register or request more info!

See you in Charcuterie Class!

Swipe ⬅️ to make your mouth water 🤤

🌟Thank you for these stunning snaps of my display for the new Vancouver animal hospital 🐾🐕🐈

Happy Sunday! Did you know you can add a cheesy phrase to your charcuterie order?

This went out for a very special baby shower!

✨www.WildSaltStudio.com✨

☝️Check us out for your next baby shower, graduation, bachelorette, or backyard party!!

Tomorrow, Friday April, 7 is the LAST DAY to get your Easter order in!! 🐣💖💐

I will be delivering all day Easter Sunday but time slots are filling up fast!

Head to 👇

www.WildSaltStudio.com

👉 and click “order” in the upper right hand corner to be fast-tracked to the order request form 💖

Happy hopping! 🐰

Hey! I’m Tyler. Proud owner and sole proprietor of charcuterie catering. I moved to Portland straight out of college because I wanted see the west coast before I “got my life together.” Hilarious because a decade later I still feel like I’m trying to get my life together lol. I’m starting to think that feeling never goes away.

After bouncing around to different retail jobs I was exhausted, burnt out and starting to feel like my life had no purpose. I craved a direction but was unsure I could take a path in my one true life’s passion- FOOD!

After a few small catering gigs as a side hustle, I took the leap to try catering full time. I started out of my tiny apartment in Vancouver, WA. I had a client reach out to me in 2019 to ask if I would cook her healthy meal prep every week. Within weeks I had clients ordering consistently! I named my little enterprise “Plenty” and cranked out 1,000s of meals over the next 2 years. I loved coming up with new recipes every week and was slowly (slooowly) growing more confident as a business owner.

After pandemic I had an epiphany that it was time to get back into party catering. I tested my idea with a couple of charcuterie catering events and was shocked at how quickly it caught on.

I officially said goodbye to Plenty which I now fondly think of as my “practice business.” People were shocked I was leaving behind a business model that was working to try something totally new again. But what can I say? I get bored easily! But more than that, I knew that charcuterie catering could lead be somewhere bigger and better in the future.

Last year my instagram blew up and I started catering larger and larger events. I also started food writing and recipe developing for the amazing blog

In the future I see myself diving even deeper into recipe development! I would love to write my own cookbook one day so I can finally share MY flavors with the world. My birthday is coming (Ariessss) and my birthday gift to myself is going be trying to get more comfortable on camera and sharing more about myself on this platform. Let’s see how it goes. 🤘🏼

Hey! I’m Tyler. Proud owner and sole proprietor of charcuterie catering. I moved to Portland straight out of college because I wanted see the west coast before I “got my life together.” Hilarious because a decade later I still feel like I’m trying to get my life together lol. I’m starting to think that feeling never goes away.

After bouncing around to different retail jobs I was exhausted, burnt out and starting to feel like my life had no purpose. I craved a direction but was unsure I could take a path in my one true life’s passion- FOOD!

After a few small catering gigs as a side hustle, I took the leap to try catering full time. I started out of my tiny apartment in Vancouver, WA. I had a client reach out to me in 2019 to ask if I would cook her healthy meal prep every week. Within weeks I had clients ordering consistently! I named my little enterprise “Plenty” and cranked out 1,000s of meals over the next 2 years. I loved coming up with new recipes every week and was slowly (slooowly) growing more confident as a business owner.

After pandemic I had an epiphany that it was time to get back into party catering. I tested my idea with a couple of charcuterie catering events and was shocked at how quickly it caught on.

I officially said goodbye to Plenty which I now fondly think of as my “practice business.” People were shocked I was leaving behind a business model that was working to try something totally new again. But what can I say? I get bored easily! But more than that, I knew that charcuterie catering could lead be somewhere bigger and better in the future.

Last year my instagram blew up and I started catering larger and larger events. I also started food writing and recipe developing for the amazing blog

In the future I see myself diving even deeper into recipe development! I would love to write my own cookbook one day so I can finally share MY flavors with the world. My birthday is coming (Ariessss) and my birthday gift to myself is going be trying to get more comfortable on camera and sharing more about myself on this platform. Let’s see how it goes. 🤘🏼

🤍 I have always wanted to work for myself and always ALWAYS wanted to work creatively with food. But for years I found myself thinking- I'm not brave, confident, or good enough. So I can't do it. So I'll wait until i'm brave. I'm confident. I'm good.

But what I have found is that simply trying, figuring things out I thought I would never be able to- has gifted me with some of the confidence and bravery I feel like I have always lacked.

I'm grateful for the things that feel easy now when they used to feel impossible: Communicating clearly and confidently with my customers! Filming reels and growing my social media. Computer/ techy stuff like building my website and doing my business's accounting. And pushing forwards even when I am unsure of my next move.

Some things that are STILL REALLY F*ING HARD for me: Showing my face online, filming myself or speaking on camera. Feeling like every event/ platter I produce could be better. Comparing myself to other people/ businesses on social media. And beating myself up for making little mistakes or feeling like I am not pushing forward fast enough.

There is no right way to be a business owner. There is no right way when it comes to being a creative.

I guess my message is this: Just start. Just try. Just push forward. Don't worry if you cant see your destination. You really only need to see your next step.

Every charcuterie platter includes a variety of cheeses, charcuterie, crackers, dried/fresh fruits and cheese board accompaniments like honey, jams, nuts & olives!

This WildSalt Medium Charcuterie Platter generously serves 6-10 hungry grazers and is presented on a compostable 16" round platter

We would love to create something special for your next dinner party or catered event! Head to the order request form (link in bio) to reserve yours now!!

That’s a wrap on holiday deliveries! Thank you for an incredible year everyone 🥳

Merry Christmas and Happy Holidays!! ✨🎄❄️

See you in 2023🍾🥂

Christmas sweets board! 🎄❤️

It’s always so fun putting these together. And ever better to eat!

🎄Christmas crudités!!

🧀 >>>

#🧀

Happy turkey week! Thanksgiving orders can be placed until Tuesday evening 🤍

Link in bio for menu & order form!

Pictured is the medium charcuterie board which feeds up to 10 hungry guests! She features a variety of cured meats, cheeses, crackers, nuts, spreads, and accoutrements like honey, herbs and sweet treats!

#🧀 #🥂