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More Inspiration
June 11, 2012
Step by Step: Making Duck Breast Prosciutto
Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting.
May 11, 2012
Behind the Scenes with Salted and Styled
There’s none among our creative collective who didn’t fall under the spell of videographer, Juwan Platt. Juwan, our new friend, is an old soul with a young eye. Always dressed to impress, he followed us around for three weeks while we produced a 22 page Savannah Magazine feature as well as tons of online collateral for our own site. We are happy to share this, the first of 5 short videos Juwan did chronicling our somewhat unorthodox process. Thank you Juwan…we owe you.
March 25, 2012
The Life of a Dandelion
Driving along the many pastures on the long country road that lead to my childhood home in Mississippi, I learned early on to recognize certain flowers that preceded the onset of summer. There was one spot (right by that heavy metal gate that I dreaded having to get off my three-wheeler to open) where I knew to watch for the annual sea of dandelion blooms.
