Words, Floral Design and Photography by Ashley Bailey
My first foray into salt-crusted baking involved a just caught fish, a cold night and a cozy boat anchorage in Nova Scotia…
This week we were all scheming on oysters (after all, they are in season, being that January is a month with the letter “r” in it) and naturally I thought of my friend and well-known Savannah based artist Katherine Sandoz. You see, every year she and her family host a big annual oyster roast on New Year’s Eve at their little farm in Vernonburg. In a word it is magical.
This week on Salted and Styled, we focus on the keen eye and calm knife skill of a charcuterie artisan –Chef Roberto Leoci. Combining traditional skills with a modern mind, Roberto gets real with the provenance of food. He takes the techniques of a homeland generations away and makes them accessible in a contemporary “bad-ass” kitchen. Today, we show you a super short video by young film maker, Juwan Platt. In it, you will recognize the calm of Roberto as those around him (the Salted and Styled team) are flitting about.
