Inspired by Edible Flowers

May 7, 2013

Photography and Art Direction: Chia Chong
Recipe, Styling and Art Direction: Libbie Summers
Fashion Styling: Brooke Atwood
Floral Design: Ashley Bailey
Artwork: Katherine Sandoz
Recipe: Brenda Anderson
Model: April Johnston and 
Paper Works by Emily McCarthy 

Heady. Peppery. A Modern Romantic Plate. Edible flowers.

The award winning team of Salted and Styled is together for two weeks of food, fashion, florals, art and verse –all inspired by edible flowers.
Join us each day as we share the details that float through this ravishing luncheon. As with any addiction, we begin with just a taste. 

How can one help shivering with delight when one’s hot fingers close around the stem of a live flower, cool from the shade and stiff with newborn vigor!  ~Colette 

Get the Recipes!
Edible Flower Ice Cubes
Edible Flower Salad 

Thank you to Lindsay Jackson and the Savannah Roundhouse Railroad Museum, for allowing us to dream within your walls.

 

 

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More Inspiration

January 2, 2013

How To: Butcher a Rabbit

I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on Grandpa’s Missouri farm. When I got old enough I was allowed to help skin the rabbits, but never hold the knife. Knowing my Dad and Grandpa, this concern was not for my safety, but for the enjoyment they garnered from butchering their own kill.
September 7, 2012

Rock-N-Roll Mushroom Jewelry

Ok, first of all, I LOVE mushrooms….pretty similar to my salt obsessed self, throw those little guys on or in anything and I’ll eat it. Let’s go ahead and set the record straight here too…I, of course, am only referring to all legal mushrooms in this post.

July 3, 2013

Pork Belly Gyros

For a stretch of four years, I was lucky enough to be a resident on the Greek island of Mykonos for a couple of months each year. I’d go to recharge my creative batteries, drink some ouzo, dive for sea urchin roe, and sleep. Standing on the edge of the cerulean blue Aegean Sea and overlooking the tan bodies of Grecian Gods in Speedos, I knew I was exactly where I needed to be. Of course, as nourishing as all that introspection was for my soul, this girl needed to eat. And that’s when I discovered a Mykonian gyro. I’d had gyros before. I bought one off a food cart in New York, ate a gut bomb from the county fair, and worse yet, ordered a gyro from some Midwestern chain where my server referred to it as a “gee-RO.” Anywhere you live, someone’s making some trashy gyro, but I’m here to tell you that there ain’t no gyro like a gyro in Greece.