Tuthill, a food stylist and blogger, has been sharing her tips and tricks for creating stunning food boards on her website, “The Food Stylist.” She emphasizes the importance of balance, variety, and visual appeal. “It’s not just about the food,” Tuthill explains. “It’s about the whole experience.”
Her approach to food styling involves understanding the context of the event, the season, and the guest list.
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 Blogger to Culinary Icon
B.
Instead, she found herself drawn to the world of food and beverage, and her passion for it grew over time. Her journey began with a simple act of kindness: she started a food blog, sharing recipes and tips with friends and family. This blog, which she named “The Food Whisperer,” became a platform for her to explore her culinary interests and connect with others who shared her passion.
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 a love for baking and pastry, and this passion eventually led her to specialize in creating beautiful and intricate cakes.
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 ability to reach a wider audience through online platforms opened up a whole new world of possibilities for her. The pandemic, in its unexpected and disruptive nature, had inadvertently become a catalyst for her personal and professional growth.
**Party Perfection?
This statement encapsulates the essence of a successful party. It emphasizes that the focus should be on creating a positive and enjoyable experience for guests, rather than striving for an unattainable level of culinary perfection. The author further elaborates on this concept by highlighting the importance of creating a welcoming atmosphere. This involves setting the mood with music, lighting, and decorations.
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.
He also provides a recipe for a classic French onion dip, and a recipe for a creamy mushroom dip. Tuthill’s book is a comprehensive guide to the world of dips and sides, offering a wealth of information on everything from the history of dips to the science behind their preparation. This book is a valuable resource for anyone who wants to elevate their appetizer game.
“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.
The recipe is a classic, simple, and delicious combination of ingredients that has been passed down through generations. The salad is a testament to the power of simple ingredients and the beauty of a well-crafted recipe. The recipe is a testament to the power of simple ingredients and the beauty of a well-crafted recipe.
— Sarah Tuthill ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
