Photography by Chia Chong
Styling by Libbie Summers
While most of the United States is buried in snow, we are harvesting the first spoils of Spring here in Savannah. This week we celebrate rhubarb in all its fashionable tartness. We’ve used it to make a puree, folded it into cream, “chutneyed” it, drank it with a little bubbly and captured its colors and history through an artist’s keen eye. Join us this week as we cut off the leaves and celebrate the stalk.
Like a some kind of dessert Santa, he appeared out of nowhere with a bucket filled with flowers, cut crystal vases and big bag of tricks. He went about his work and left in a flash. I’ll never forget the beauty of those fuchsia colored flowers he left behind or the speed in which he did the arranging.
Photography by Chia Chong Styling and recipe by Libbie Summers Artwork by katherine sandoz Recipes by Brenda Anderson Recipe by Joshua Summers Model and Food Stylist Assistant: Candace Brower Here’s […]
For a wonderful Mother from an appreciative daughter, I hope you see a little bit of you in this arrangement. I hope that I can be the Mother to Byrd that you have been to me. Happy Mother’s Day with love.
