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 to creating these boards is rooted in the color theory and the principles of visual hierarchy. “I think it’s important to have a balance of colors, textures, and shapes,” she says.

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 and beverage, and her passion for it grew with each passing year. Her journey began with a simple desire to create a better dining experience for herself and her friends. This desire led her to experiment with different cuisines, explore new ingredients, and develop her own unique recipes.

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, cooking, and food styling. She discovered that she had a natural talent for food styling, which she honed through practice and experimentation.

The pandemic forced many businesses to close, but for her, it was an opportunity. She saw the potential for online learning and decided to take the leap. She started by offering a few classes in yoga and meditation. These classes were initially small, but she quickly gained a following and built a strong online community. She invested in high-quality equipment and created a professional online platform.

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.”

A. From Shop Owner to Author
B. The Power of Dreams
C.

The author, a woman who owns a small shop, decided to dedicate her time and energy to a writing project. 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.

He also provides a recipe for a classic French onion soup, and a recipe for a simple yet elegant dessert, chocolate mousse. This summary provides a glimpse into the culinary wisdom of Tuthill. He is a renowned chef who has honed his skills over decades, and his expertise is evident in the book.

“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 simple, yet satisfying, combination of ingredients that are readily available and affordable. The salad is a staple at family gatherings and potlucks, and is often served with grilled chicken or fish. The recipe is a testament to the power of simplicity. It relies on fresh, seasonal ingredients and minimal processing. The salad is a celebration of the bounty of summer, showcasing the vibrant colors and flavors of the season.