Gather and Graze with Chef Parker Wallace

Holiday hosting takes on a warm and inviting glow when Chef Parker Wallace steps into the kitchen. Her approach to entertaining is simple and heartfelt. Keep it delicious, keep it easy, and savor the small moments around the table.

Parker’s Gather and Graze theme features the bold flavors of Wisconsin Cheese, and the results are unforgettable. One of her standout bites is a chocolate cup filled with raw buttermilk blue cheese. The sweetness of the chocolate blends beautifully with the rich, savory blue, creating a treat that is elegant and surprising.

No holiday table feels complete without a classic cheese ball. Parker recommends two favorites. A sweet and spicy cheese ball made with Wood River Creamery Mango Habanero Cheddar Gruyere and a peppercorn feta ball crafted from Odyssey feta. Both showcase the talent of Wisconsin master cheesemakers who train for up to fifteen years to earn the title.

For dessert, Parker brings out her newest obsession. A salted caramel mascarpone fondue made with Cello mascarpone. It is creamy, indulgent, and perfect for dipping fruit, cookies, or marshmallows. It proves that Wisconsin cheese can shine far beyond the cheese board.

With Parker’s ideas, hosting becomes joyful, approachable, and unbelievably tasty. All it takes is good cheese, good company, and a little time to slow down and enjoy the season.