Tuthill, a food stylist and blogger, is known for her visually stunning food boards that have garnered millions of views on social media. Her approach is based on a few key principles:
**1. Variety is Key:** Tuthill emphasizes the importance of offering a diverse range of textures, colors, and flavors. This ensures that guests have something to appeal to their taste buds and keep them engaged.
As she details in her recently released how-to book, “Gathering Boards: Seasonal Cheese and Charcuterie Spreads” (Rowman & Littlefield, $27.95), the Aspinwall native and Penn State University grad also has been known to line up crackers on the vintage shirt-sleeve ironing board she found in an antique store. Big on repurposing, she also likes to tuck candles, jars of olives or flowers into a primitive wooden tool caddy. “A lot of it comes down to social media,” Tuthill says of her distinctive displays. “Everyone is posting these beautiful pictures, and the bar is raised. You can’t just slap things on a [plain] board.”
Instead, she found herself drawn to the world of food writing and blogging. Her passion for food, combined with her strong writing skills, led her to create a successful blog, “The Food Lab,” which became a platform for her to explore and share her love for food. Tuthill’s journey to becoming a food entrepreneur wasn’t a linear one.
She wanted to focus on a specific niche, something that would allow her to express her creativity and passion for food. Tuthill’s passion for food and her desire to create a unique experience for her guests led her to explore different culinary niches. She discovered that she had a natural talent for creating beautiful and delicious food presentations.
She had always been passionate about teaching, but she had never had the opportunity to do so professionally. This newfound passion for teaching and the opportunity to share her knowledge with others ignited a fire within her. The pandemic, in its unexpected and disruptive nature, became a catalyst for her personal and professional growth.
As she notes in her book, “The truth is, you don’t have to be a culinary genius to throw a good party. In fact, you don’t have to know how to cook at all. By merely presenting food and drinks in an inventive, beautiful or whimsical way, you can turn the ordinary into the extraordinary.” Many of her ingredients are sourced locally at specialty shops (Pennsylvania Macaroni Co. is a favorite haunt) but she also fills her boards with items from chain grocery stores like Trader Joe’s. “It’s a little bit of everything, depending on the season.” Tuthill was approached to write her book on boards in 2022 in the most Pittsburgh manner. A woman saw a story about Tuthill’s shop and her background as a writer in a local paper. “And lo and behold, she cut it out like grandmas do and sent it to her son,” who works for Rowman & Littlefield Publishing. And the rest, she says, “is history.”
The author, a woman who owns a small shop, decided to dedicate her time to writing a book. She closed her shop at the beginning of 2023 to focus on the project. She completed most of the writing last summer.
This section of the cookbook is dedicated to the art of presentation. The author emphasizes the importance of plating and how it can elevate the dining experience. He provides practical advice on creating visually appealing dishes, including color combinations, garnishes, and the use of different serving vessels.
“You just pour ice and vodka over the top,” she says, “and it’s all self contained.” Summer on a Stick Serves 6, PG tested Skewers make for stress-free (and mess-free) picnicking, and take the guesswork out of what goes with what. This summer spin on Caprese salad swaps out the tomato for slices of juicy peach. 6 slices chilled prosciutto (slightly thicker slices work best) 1 ripe peach, sliced 6 small mozzarella balls (cherry-sized) 6 fresh basil leaves Skewers or toothpicks Fold prosciutto into ribbons: Fold a single slice in half longways, then gently fold it back and forth like an accordion. Pinch the bottom while fanning out the folds. Thread a piece of peach onto a toothpick, followed by mozzarella ball, basil leaf (folded in half or into quarters if large). Finish with a prosciutto ribbon, then place onto a serving platter. Repeat with remaining ingredients.
Mason jars can also be found in many different colors and styles, giving you the option to personalize your drinkware. This recipe is a delicious and refreshing blend of red wine, brandy, fruit, and spices. It’s easy to prepare, requires minimal ingredients, and can be enjoyed by all ages.
The recipe is a classic, simple, and delicious. It’s a crowd-pleaser, perfect for potlucks, picnics, and other gatherings. The salad is made with a simple dressing, fresh vegetables, and a crunchy, satisfying texture. It’s a refreshing and healthy option for any occasion. The recipe is easy to follow and requires minimal ingredients.
— Sarah Tuthill ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
