Cured meats & cheese boards, vegetable trays – we’ve seen them at nearly every party we’ve been to since we were kids. Yet Lady & Larder has completely changed the way we view & enjoy these boards. Known for their aesthetically pleasing spin on the classic board (aka Instgrammability) & using high quality ingredients from small, local vendors, Lady & Larder has completely changed a once expected tray into a highly coveted treat.

Sarah, the lady herself behind Lady & Larder alongside her brother & sister, has worked as a private chef for years & has been trained at the infamous Le Cordon Bleu. She started creating the trays for catering & private chef work years back & after getting numerous requests, decided the boards in & of themselves were a business. Following her dad’s advice of finding a way to turn a hobby into a career, Sarah has now created a cheese & charcuterie empire with fans such as Mandy Moore, Giada De Laurentiis, & Molly Sims. “Don’t quit your day job,” she jokes, “I still work 5-6 days a week as a private chef at night.” Her style of cooking for private clients & her style of creating the boards go hand-in-hand. “My style is very farm to table, not doing much to them [the ingredients]. If you do the extra legwork for sourcing, you reap the benefits [in taste].” You can often find Sarah & her family sourcing ingredients for Lady & Larder at multiple weekly farmers markets. She laughs remembering the time her son, whose first word was very on brand… “cheese”, was in a stroller & they filled the bottom, cup holders – every space possible with fresh produce until it all spilled over. “Sometimes it takes a little disaster for you to realize you have to make an adjustment,” Sarah notes. While referring to something as simple as a cart, Sarah can apply the same words to starting a business. She notes how the entire process was, & still is, a learning curve, however, she sticks to the advice of, “If you’re scared, that’s a good sign. If I feel nervous or scared about it, I just say yes.” Saying yes has allowed Sarah a plethora of opportunities in the past few years & upcoming one: the first Lady & Larder brick & morter store located in Los Angeles, inclusion in the coveted cookbook Savor, & a monthly cheese club that is currently in the works along with their “Secret Sandwich Society” that will launch soon allowing you the very best breads & toppings to enjoy from the experts themselves.

Speaking of experts, Sarah recommends every chef, even a home chef, have a peeler & mandolin in their kitchen. They’re her go-to tools for creating boards & preparing vegetables. She also notes you should always place veggies in cold water for at least 24 hours before consuming as it will help them get super crisp & refreshing. If you’re looking to recreate one of Sarah’s boards at home, she recommends you start with the hummus or center dip first & then place larger pieces of vegetables or items at the bottom of the tray & build your way up & out. The last step is to come around the edges with smaller items such as sliced radishes & edible flowers. We highly recommend attempting a board on your own, however, there’s something truly special about ordering one from Lady & Larder themselves as you know you’re supporting all local businesses, farmers & families when doing so. Plus, their store is filled with all the cheese, honey, nuts, jams, candles, & fresh bread you could ever want…

Favorite cheese of the moment?
Detroit Street Brick Cheese from Zingerman’s

How did your partnership with Williams-Sonoma come about?
They reached out in January of last year & said they were fans. They said they saw our site & our curation & they said ‘We’ve been looking for you, we’re just looking for someone who is curating vendors the way you are, with your selection & overall position. What can we do together?’. It took about 10 months & they were so supportive.

How do you find new vendors?
Farmers markets, research, reading, etc.