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 to creating these boards is based on a few key principles:
**1. Balance and Contrast:** Tuthill emphasizes the importance of balancing colors, textures, and flavors. She suggests using a variety of ingredients, including fruits, vegetables, cheeses, meats, and nuts, to create a visually appealing and diverse board.
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
B. The Corporate Chef
C.
Instead, she pursued a career in the corporate world, working for a large advertising agency. However, her passion for food never faded. She started small, experimenting with recipes and hosting dinner parties for friends. Her culinary journey began with a simple desire to create delicious food and share it with others.
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, including baking, pastry, and cooking. She discovered that she had a natural talent for creating beautiful and delicious desserts. This talent led her to specialize in creating custom-designed cakes and pastries for special occasions.
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 create a thriving online business. The pandemic, in its own right, was a catalyst for change.
**Party Perfection?
This statement encapsulates the essence of a successful party. It emphasizes the importance of creating an enjoyable atmosphere, rather than striving for an unattainable level of culinary perfection. The author’s emphasis on “experience” highlights the significance of fostering genuine connections and shared moments among guests.
She closed her shop at the beginning of 2023 to focus on the project, and did most of the writing last summer. The tome hit bookshelves on May 13, and can be found on Amazon and in Barnes & Noble. Meant as a “how-to-do-it” for people who like to entertain, the book — beautifully photographed by Kari Hilton and sprinkled throughout with family stories — includes specific suggestions for each season, along with styling tips. The section on summer gathering boards, for instance, includes “Picnic in the Park” and “Lakeside Snackle Box” boards while fall features a “Game Day Tailgate Box” and a Halloween-inspired “CharBOOterie.”
Along with a handful of recipes for go-to dips and sides, Tuthill offers tips on serving temperatures, knife selection and serving sizes. She also includes suggestions for wine pairings and decor, along with tips on glassware, lighting, party flow and post-party clean-up. For an end-of-summer picnic, Tuthill recommends focusing on foods that are easy to pack and eat, and can withstand some heat, such as the skewers and Chautauqua Salad featured below. “And of course a [pre-made] cocktail or fancy drink is always fun,” she says. She suggests using mason jars for a summer sangria because they’re super cute and close tightly.
“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.
It’s a beloved family recipe, passed down from generations and known for its creamy, tangy dressing and flavorful ingredients. This recipe is a perfect example of how to make a simple, yet delicious salad. It is easy to prepare and can be customized to suit individual tastes.
— Sarah Tuthill ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
