A beautiful, delicious spread can make any gathering feel special, whether it’s an impromptu drop-in by a friend or a proper dinner party with multiple guests. Plus, it’s a great way to make use of all of the different odds and ends you have on hand from farmers’ market hauls, your CSA, or just a particularly overzealous grocery store run. If you’re looking for inspiration on putting together a photogenic and well balanced board, check out the newly launched catering company Sorella Collective. Run by two creative-minded sisters, Shelby and Savannah DiMarco, Sorella Collective offers LA hosts bountiful fruit and cheese, charcuterie, and crudité boards in sizes that fit any get-together. I love their simple but sophisticated choices, and the way they fill every board to the brim with carefully placed bites. Poring over their Instagram feed will make you want to host your own get-together, I promise. But first, get to know these stylish sisters through our Q&A! XXJKE
Rip & Tan: Tell us about yourselves! Where did you grow up, where do you live, and what are your professional backgrounds?
Savannah DiMarco: We were born and raised in the valley about 20 minutes (without traffic) from LA. We still live here in the valley in a cute art studio in our parents’ big backyard. I have been a model based in LA for the past 6 years, and I’m still currently doing it.
Shelby DiMarco: I have always wanted independence in my creative endeavors. Instead of going to college I went straight into working for Urban Outfitter’s experimental outlet, Space 15 Twenty. They reached out to me through my fashion/art blog at the time. From there I started my first business, Fleurlux, where I made and sold home décor and party supplies.
Rip & Tan: What inspired you to launch Sorella Collective?
Shelby: The passion we both have for throwing and curating little gatherings. We wanted to bring something new and practical to this industry. Cheeseboards are always a perfect and beautiful addition to any event!
Rip & Tan: Where do you source your ingredients?
Savannah: We source our ingredients from our amazing local famers’ markets here in LA. We also only use small American farms for our cheese and meats. We like to know exactly where our produce and animal products are coming from.
Rip & Tan: What are your tips for building a beautiful spread?
Shelby: Our tips are to firstly cover all 5 tastes. Balancing everything from sweet to savory is key to making the perfect cheeseboard. Also, treat it like a curated piece of art.
Rip & Tan: What is in season right now that we should be looking out for at the farmer’s market?
Shelby: There are some great and unique fruits coming into season for fall/winter. We are so excited to start cracking open some pomegranates and using the seeds to scatter around the board. There are also persimmons, crisp fall apples and pears we are keeping our eye out for.
Rip & Tan: What are some unexpected combinations you suggest?
Savannah: Using fruit as the vehicle instead of crackers. Another combination we suggest, especially during the holidays, is using a sliced pear wrapped in coppa salami with a drizzle of honey. It is truly an umami flavor!
Rip & Tan: Where do you plan to take Sorella Collective from here?
Shelby: From here, we see ourselves hosting workshops, doing pop-ups, hopefully expanding to other cities, and working more closely with our famers.
Photos: Courtesy of Sorella Collective
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