{"id":2500,"date":"2023-07-21T04:24:54","date_gmt":"2023-07-21T04:24:54","guid":{"rendered":"https:\/\/www.sutyo.com\/meet-meg-quinn-the-genius-food-stylist-behind-aint-too-proud-to-meg\/"},"modified":"2023-07-21T04:24:54","modified_gmt":"2023-07-21T04:24:54","slug":"meet-meg-quinn-the-genius-food-stylist-behind-aint-too-proud-to-meg","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/meet-meg-quinn-the-genius-food-stylist-behind-aint-too-proud-to-meg\/","title":{"rendered":"Meet Meg Quinn the Genius Food Stylist Behind Ain’t Too Proud To Meg"},"content":{"rendered":"
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Boards laden with cheese, charcuterie, colorful produce, and artful garnishes have become an Instagram standby, but for food stylist Meg Quinn (@ainttooproudtomeg<\/a>) boards have long been a way of life. \u201cIf this charcuterie and cheese board movement is a trend, I was probably one of first,\u201d she says.\u00a0 \u201cBut the funny thing is, it\u2019s timeless.\u00a0 It\u2019s been around for years, but you\u2019re seeing it more often, and people are seeing the beauty of it.\u201d<\/p>\n

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\"Ultimate<\/p>\n<\/figure>\n

Falling for Cheeseboards<\/strong><\/h2>\n

Quinn describes her journey to becoming a food stylist and content creator as \u201ca winding path.\u201d\u00a0 \u201cI was in advertising for many years,\u201d she says.\u00a0 \u201cBy all means I was pretty successful\u2014I produced a Super Bowl commercial\u2014but I was not creatively fulfilled.\u201d<\/p>\n

As she contemplated a career in interior design, one of Quinn\u2019s coworkers suggested that she start posting photos of her apartment on the Internet, to show how she styled things. She took his advice, but what resonated with her audience the most wasn\u2019t her decor\u2014it was her cheeseboards. \u201cI love to have people over, and cheeseboards are always how I entertain.\u00a0 There\u2019s no need to cook, and they\u2019re gorgeous. I would take a picture of it, post it on Instagram, and that became what had the most traction\u2014people asked questions about it, so I listened to my audience and made a concentrated effort to make [my social media presence] a resource.\u201d<\/p>\n

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\"The<\/p>\n<\/figure>\n

The Cheese Board Deck<\/strong><\/h2>\n

Today, Quinn shares photos and videos of her meticulously arranged boards with nearly 300,000 Instagram followers and the readers of her blog, Ain\u2019t Too Proud to Meg<\/a>.\u00a0 There\u2019s a strong educational component to her work, with content including tutorials, recipes, and cheese pairing tips, and making the leap to traditional publishing seemed like a natural step.<\/p>\n

\u201cEver since I got started, people said, \u2018When are you coming up with the book?\u2019\u201d Quinn explains.\u00a0 \u201cI considered it for years, but there are plenty of cheeseboard books out there and they did a great job.\u00a0 I hadn\u2019t the cracked code of how to do it that was different.\u201d\u00a0\u00a0<\/p>\n

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\"Cheese<\/p>\n<\/figure>\n

Eventually, she hit upon the idea of creating the Cheese Board Deck<\/a>: 50 cards printed with a full-color board photo on one side and the ingredients, instructions, and simple recipes on the other.\u00a0 \u201cYou can take it to the cheesemonger or Trader Joe\u2019s while you\u2019re shopping, and then have it on the counter while you build the board.\u201d\u00a0 That portability makes the deck an approachable, practical resource, in the same vein as Quinn\u2019s Internet presence.<\/p>\n

The cheese boards in the deck range from classics, like a burrata board and a baked brie board, to the unexpected, like the \u201cPssst\u2026It\u2019s Vegan\u201d board.\u00a0 The deck also riffs on the board concept with ingredients beyond cheese, including cards for a bagel brunch spread, sushi night, and a Galentine\u2019s Day-themed candy board.<\/p>\n

Feedback has been overwhelmingly positive\u2014\u201cPeople are talking about how easy it is to use in terms of taking it to the grocery store.\u00a0 I wasn\u2019t sure if people would actually use it like that, so for that vision to come to life was really cool.\u201d<\/p>\n

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\"Meg

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Meg Quinn with DECK photo credit Stephanie Day<\/p>\n<\/figcaption><\/figure>\n

Meg Quinn\u2019s Cheeseboard Tips<\/strong><\/h2>\n

For those who want to build a cheese board but don\u2019t know where to start, Quinn\u2019s top tip is to serve a variety of cheeses. \u201cMimolette<\/a> is one of my favorite cheeses\u2014I will pair something like that with Trader Joe’s aged cheddar, which is a crowd-pleaser.\u00a0 Make sure you have an entry-level cheese, so guests can work their way up to something that\u2019s more unfamiliar.\u201d (Editor\u2019s note: Cheddar is one of 9 cheeses we recommend from Trader Joe\u2019s<\/a>)\u00a0<\/p>\n

\u201cYou want to use a variety of cheeses, high and low end, I\u2019ll do a mix of hard and soft, aged and fresh, and then within that different types of milk: goat\u2019s, sheep\u2019s, cow\u2019s,\u201d she continues.\u00a0 \u201cThen take a step back, and look at all the boards I\u2019ve created\u2014they\u2019re all very colorful.\u00a0 Adding fruit and fresh herbs makes it something that people are more excited to dig into.\u201d<\/p>\n

Ultimately Quinn reassuring tone is the best advice of all, \u201cServe a cheese you love and add some produce, and you\u2019ll be in a good place.\u201d<\/p>\n

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Looking for more cheeseboard advice? Check out What\u2019s the Difference Between a Charcuterie Board and Cheese Board?<\/a>, and The 5 Steps to Making a Stunningly Beautiful Cheese Board<\/a>.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Boards laden with cheese, charcuterie, colorful produce, and artful garnishes have become an Instagram standby, but for food stylist Meg Quinn (@ainttooproudtomeg) boards have long been a way of life. \u201cIf this charcuterie and cheese board movement is a trend, I was probably one of first,\u201d she says.\u00a0 \u201cBut the funny thing is, it\u2019s timeless.\u00a0 … Okumaya devam et “Meet Meg Quinn the Genius Food Stylist Behind Ain’t Too Proud To Meg”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2500","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2500"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2500\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}