How a thoughtfully arranged spread makes entertaining easy.

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:** A well-balanced food board should offer a diverse range of textures, colors, and flavors.

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.”

A. From Corporate to Culinary: A Journey of Passion
B. The Power of Passion:

Instead, she pursued a career in marketing and sales, working for companies like Nike and Adidas. However, her passion for food never faded. She started her first food business, a catering company, in 2008.

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 led her to explore different culinary avenues. She experimented with various cuisines, from French to Italian, and even ventured into the world of molecular gastronomy. This exploration led her to a realization: she was drawn to the art of presentation and the meticulous attention to detail that went into creating visually stunning dishes.

She had always been passionate about teaching, but she had never had the opportunity to do so professionally. This newfound passion for teaching, coupled with the pandemic, led her to pursue a career in online education. The pandemic, in its wake, has left a lasting impact on the traditional education system. The shift to online learning, while initially met with resistance, has become a necessity for many schools and universities.

This statement resonates deeply with many people, especially those who find themselves overwhelmed by the pressure to create the “perfect” party. The pressure to impress guests with elaborate menus and meticulously crafted decorations can be daunting, leading to stress and anxiety. The author emphasizes the importance of focusing on the experience, not the perfection.

The author, who previously owned a shop, has written and published a book. She decided to focus on her project in early 2023, closing her shop temporarily. The book was finished during the summer of 2022 and released to the public in May 2023.

“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.

— Sarah Tuthill Mason Jar Sangria Serves 2, PG tested Mason jars make the perfect vessel for individual cocktails-to-go and can be found in just about any supermarket or craft store. 1 ripe peaches, sliced 1 ripe plumb, sliced 1/2 cup berries 3 ounces vodka 6 ounces dry white wine 6 ounces lemonade 1 12-ounce can sparkling water or club soda Fill 2 half pint jars with seasonal fruit (You can use the same ones you’re serving for your picnic!) Top each with a shot of vodka and 2 shots of white wine. (I prefer a dry white like sauvignon blanc in the summertime.) Add a couple ounces of something sweet like lemonade or lemonade concentrate. Screw on the lids, give them a shake and let the jars sit in the refrigerator for a few hours or overnight. Pack them up and when you’re ready to enjoy, top off with chilled soda water and add a festive straw.

— Sarah Tuthill Chautauqua Salad Serves 2-4, PG tested “This salad is a key component of our family’s favorite summer meal” in Chautauqua, N.Y., writes Tuthill. There, it’s almost always served alongside nothing more than corn on the cob and a crusty loaf of bread on nights when it’s too hot for the oven or grill. But it’s also a refreshing salad that’s perfect for a picnic. 3/4 cup red wine vinegar 1/2 cup granulated sugar 1/4 cup virgin olive oil 1 large cucumber, peeled and sliced thinly 2 large tomatoes, sliced Prepare dressing: In a shallow bowl, dissolve sugar in the red wine vinegar. Whisk in the oil. Gently fold in tomatoes and cucumbers and allow to sit, at room temp, for at least 20 minutes.