With the abundant selection of artisan cheeses and meats these days, you don’t need to be a great cook to pull off a holiday party — a trip to your local specialty foods store will do the trick! If a cheeseplate or salumi platter is in your future, the San Francisco Chronicle has some advice for you. Take it to heart!
Photo by Craig Lee, Special To The ChronicleEntertaining with cheese and salumi means no late-night pots to wash. Leftovers in decent condition can be wrapped and refrigerated for an impromptu party for one in the days that follow.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
