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More Inspiration
April 27, 2012
Simmer Down: Introduction to Savannah Magazine Epicurean Features
This week on Simmer Down Brenda and Libbie introduce you to five people who are teaching us the new “old way” to eat. Listen to what you have to look forward to in the next several weeks on Salted and Styled. Fantastic recipes, the incredible photography by Chia Chong, artwork, fashion and profiles on each person featured here and in Savannah Magazine’s Epicurean issue.
October 15, 2012
Inspired by Coffee
Food is our trigger to all design. Its color may inform our fashion. It’s texture may inform our artwork. Its shape may inform our interiors and its flavor will always inform our table. This week our inspiration is coffee. Bright, baggy, buttery, bready, bitter and baked. Cool beans roasted by cool people. Enjoy a cup or two or twelve with us. We’ll see you in the unisex bathroom line.
January 4, 2012
How To Wet Cure Bacon
Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier.
