paprika southern
JUNE 2015 / ISSUE 23
A MOVEABLE FEAST
OUR SUMMER FOOD ISSUE
FOOD TRUCKS AND THE SOUTH
SWEET & SAVORY
THE FLAVORS OF SUMMER
MAKE YOUR OWN RESTAURANT-STYLE
CHEESE BOARD
Paprika Southern
Table of contents 6
L E T T ER F R OM T H E CO-ED I TO RS
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BE H I N D T H E S C EN ES
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PAP R I K A R ECOMMEN D S
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PAP R I K A T U R N S 2 !
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What’s new and notable in arts and culture
A look back at the past two years
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SU M M E R P O P S An artist portfolio by Charleston-based illustrator Kristen Solecki
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A MOV EA B L E F EA S T Food trucks and the South
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BL ACK B ER RY A N D S AG E A styled summer table fit for a raccoon wedding
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SWE E T AND S AVO RY
The flavors of summer
RD 60 GETMakeO NyourBOA own restaurant-style cheese board at home
66 FRE E D OW NLOAD A thank you to our readers
Paprika Southern
Letter from the co-editors
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his, our June 2015 issue, marks the two-year anniversary of Paprika Southern! It’s difficult to believe we’ve been at this—sharing stories of the art and style of the South—for two years. We love creating this publication each month, and we’re excited to announce that we plan to take a new path on our journey this summer. Later this month we will launch a Kickstarter to fund our transition to a quarterly printed publication. We know we can count on all of you who love Paprika Southern as much as we do to help make this dream a reality. In this volume we celebrate the food culture of the South with lush visuals and a look at the alternative food movements taking place in our region. We explore the food truck trend in southern cities such as Nashville and Charleston and talk with a group working to bring food trucks to Savannah. Our cover image comes from a styled tablescape feature, Blackberry and Sage. We create a decadent woodlandthemed table piled with the fruits of summer. We were further inspired by summer’s seasonal produce in Sweet and Savory, where we share our tips for making the most of your favorite farmers’ market finds. We’ve also included a summery artist’s portfolio by Kristen Solecki, whose illustrations are sure to have you dreaming of hot sidewalks and popsicles on the pier. We finish with an indulgent feature in which we teach you how to make your own restaurantstyle cheese boards at home—perfect for all your summer entertaining! We hope you enjoy this issue as much as we loved creating it.
Bevin & Siobhan
if you are interested in purchasing photographs from the magazine, please contact mail@paprikasouthern.com www.paprikasouthern.com
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THE TEAM B E V I N VA LENTINE J A LBER T CO - EDITO R S IO BHA N EGA N CO - EDITO R AGEDA M A CHU CA INTERN
For advertising opportunities, click here.
C O NT R I B U T O R S
COLONIAL HOUSE O F F L O WE R S
J UDA H GUTI ERREZ
E L E N A F O D E R A R I C HA RDS
RO S I E TAYLO R
To read more about our contributors, click here. page 7
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Paprika Southern
Behind the scenes
IN JUNE
We had a great time shooting with Colonial House of Flowers at Galerie 124, as well as this deer, who we christened Bubba.
Sharing a behind-the-scenes glimpse at shoot prep
Contributor Elena Richards shared a sneak peek at her Get on Board feature
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We love sharing sneak peeks of what we’re up to throughout the month, as well as connecting with our readers!
We headed to Wilmington Island to photograph Ryan and Daniel of the Savannah Food Truck Festival with their latest acquisition
A major highlight of May was shooting our Kickstarter video-stay tuned for its debut later this month!
F O L LOW PA P R I K A S OU T H ER N
I N S TAG R A M / TWI T T ER / FAC EBOOK page 9
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Paprika Southern
Paprika recommends W H AT’S N EW AND NOTABL E IN A R T S A ND CULT URE NO P L ACE FOR A N A NGEL , ELIZABETH S P E NCER Known as one of the most significant southern writers of the twentieth century, Elizabeth Spencer’s reputation has been predicated largely on her short story collections. Her novels are also worthy of note, however, and her 1967 novel No Place for an Angel, long out of print, has recently been re-released for a new generation. As a social and political allegory, the novel explores American life, encompassing themes that are no less relevant today than they were in the 1960s.
HO L D STILL, SALLY MANN Renowned southern photographer Sally Mann first came to national notice in the early 90s when the large format silver gelatin prints of her children playing nude evoked controversary. Since then, Mann has gone on to produce other bodies of work including her landscape and still life (and “still life”) work in What Remains and the intimate portraits of her husband in Proud Flesh. Available In Hold Still: A Memoir with now Photographs, Mann turns to the written word to explore her own history, including her relation with her parents and her ancestors. Available now www.paprikasouthern.com
A L L YOU R FAVOR IT E B A N D S, DAW E S The Americana rock band Dawes’ latest album All Your Favorite Bands, released this month, captures the essence of memories of love lost and makes them even more poignant. The album, mostly recorded live in the studio, showcases the band’s organic, natural free willing playing spirit. Dawes’ fans will appreciate this album as it includes an unplanned nine minute jamming-out session just as if they were performing live on tour. Available now page 10
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M ARTIN PARR: LIF E’S A BEACH Martin Parr has a pretty recognizable photographic style. He has a wonderful way of creating quirky, fun images through a clever use of juxtaposition and wonderfully saturated color. In Life’s a Beach, currently on view at Savannah’s Jepson Center, Parr shines a light on beach goers from around the world and all the things they have in common and the subtle and sometimes not so subtle cultural differences. His subjects can appear awkward, yet confident in their place at the beach, a place that many might feel particularly self-conscious. The Jepson Center has displayed the work flush to the wall using nails and magnets. The curved walls of the gallery lend to the whimsy of the imagery and integrates the work with the space. The show is a must-see.
WH E R E H O P E GROW S Where Hope Grows, written and directed by Chris Dowling, is a story of regaining faith, hope and love when life throws curve balls. The film starring Kristoffer Polaha (Ringer) and David DeSanctis, tells the story of Calvin Campbell, a baseball player whose professional career was cut short due to his panic attacks at the plate. His life then heads in a downward spiral until he meets a young man with Down syndrome who works at the local grocery store. Their unexpected friendship helps Calvin see what really matters in life and awakens a new person in him filled hope and triumph.
ME A ND EA R L A ND TH E DYING GIR L Based on the novel of the same name written by Jesse Andrews in 2012, this new film from the director of Red Band Society, brings to the big screen a unique, funny, and moving story of a young man who avoids making close connections in order to survive the social mayhem that is teenage life, but later discovers the true bonds of friendship. Starring Thomas Mann and Olivia Cooke, an awkward high-school senior and a terminally ill classmate surprise them- Now selves by becoming insep- playing arable friends and navigating through the awkward phase of their teenage years.
On view through August 30. Click here for more information. In theaters June 12 page 11
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n celebration of our second birthday, we’re taking a look back at the past two years. We recently had the opportunity to speak at the Rotary Club of Savannah West, and in preparing for our presention, realized just how special it is to look back at the stories we’ve told, the people we’ve come to know, and the images we’ve created. With twenty-two issues behind us and more than 1,500 pages of content, we are thrilled to take this moment to look back.
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PAPRIKA SOUTHERN A LOOK BACK
CLICK ON ANY IMAGE FOR A LINK TO THE ISSUE!
Paprika Southern
WE TELL STORIES ABOUT THE SOUTH. ONE OF OUR MAIN FOCUSES IS ON ARTISTS AND DESIGNERS. WE LOVE GETTING TO KNOW THE ARTISTS WHOSE WORK WE ADMIRE AND SHARING THEIR STORIES WITH OUR READERS. CLOCKWISE FROM TOP: OLIVIA BEAUMONT, HOLIDAY 2014 / THERON HUMPHREY, JUNE 2013 / KAY WOLFERSPERGER, NOVEMBER 2013 / PETE CHRISTMAN, AUGUST 2014 / KELSEY GARRITY-RILEY, HOLIDAY 2013
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Paprika Southern ONE OF OUR GREAT PLEASURES IS TELLING THE STORIES OF PEOPLE DOING INTERESTING THINGS IN THE SOUTH, WHETHER IN THE REALMS OF ARTS AND CULTURE OR BEYOND. CLOCKWISE FROM LEFT: FAMILY AND FRIENDS BAND, FEBRUARY 2015 / BOBBY COLSON OF B&G HONEY FARMS, AUGUST 2013 / REVEREND STEVE SCHULTE, SEPTEMBER 2014 / BOBI PERRY, MARCH 2014 / NATASHA GASKILL, NOVEMBER 2014 / DR. ALBERT WALL, JUNE 2014
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WE’VE COME TO TAKE PRIDE IN MATCHING OUR CONTENT TO THE SEASON AND ENJOY CREATING STYLED SEASONAL SHOOTS, WHETHER FASHION OR LIFESTYLETHEMED. CLOCKWISE, FROM LEFT: NOVEMBER 2014 / JUNE 2014 / FEBRUARY 2014 / HOLIDAY 2013 / HOLIDAY 2014
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summer Summer to me is defined by the food and weather: the intensity of the sun, bold colors (the almost technicolor hues that seems to appear especially in the South), and as a kid nothing was better than ice cream and popsicles on a summer night,which still remains true now for me as an adult. These illustrations are a mix of whimsical nostalgia, a common theme in my work.
AN A R T IST P O R T F O L I O B Y K R I S T E N S O L E CKI
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Kristen is an artist and illustrator based out of Charleston, SC. Her clients include Mad Men, Knit Whit Magazine, The Globe and Mail, Dandy Boutique, and many more. You can learn more about Kristen’s work on her website, purchase prints in her Etsy shop, and see what she’s up to in her studio on Instagram. page 25
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A MOVEABLE FEAST FOOD TRUCKS AND THE SOUTH
WRITTEN AND PHOTOGRAPHED BY SIOBHAN EGAN ILLUSTRATED BY ROSIE TAYLOR
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ines stretched across a parking lot in Forsyth Park. This was something new for Savannah. Something exciting. A taste of something that many other cities have already become accustomed to. People seemed happy to wait. Culinary delights awaited them at the end of those lines. Thanks to a new not-for-profit business, The Savannah Food Truck Festival, which made its debut at the Doggie Carnival in May, food trucks are becoming part of the food scene in Savannah. Georgia native Ryan Giannoni moved to Savannah from Athens, GA about five years ago with the intent of starting a King of Pops cart. When his cart was shut down on his second day he realized that it wasn’t going to be an easy task. Savannah has strict rules and regulations that need to be followed. A street vendor permit could be applied for, but according to Giannoni the permits are never granted.
Island and at various events in Savannah. He says the city was helpful throughout the process. A very detailed 28-page application has to be filled out for each truck and The Savannah Food Truck Festival helped the trucks through the process and handled the promotion of the event. They wanted to get it right.
Only after 10 months of research did Giannoni find a way to make it work. It was only possible to sell at festivals and other non-profit events. Together with friend and business partner Daniel Williford he created The Savannah Food Truck Festival, a non-profit organization that will bring food trucks to any festival or event in Savannah.
“For anyone to be a member of Savannah Food Truck Festival we have to inspect their truck, inspect their menu and also inspect their people because we don’t want someone with a bad attitude or someone we think is dishonest,” said Giannoni. “What we are trying to do is demonstrate to the city and everybody here that it can be beneficial and it can be done safely.”
“We were trying to think of ways to create more events to get in front of people,” says Giannoni, who continues to run his now thriving King of Pops cart on Tybee
Food trucks are thriving in other southern cities including Atlanta, Austin, Nashville, Charleston, and Durham, where information about starting food trucks is very
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Paprika Southern
specific and easy to find online and food ing to Savannah, but not for want of trytruck rodeos are the norm. ing. Many have tried and failed to make Savannah home to their food truck Zombie Bob’s Pizza food truck from business. People seem to have gotten Charleston, SC will be celebrating frustrated with the process in the past. its one-year anniversary this month. When Giannoni and Williford tried to Owners Ryan Dedrickson and Mor- get people with food trucks from outgan Hallman of Atlanta and Charles- side the area to come to that first food ton respectively originally wanted to truck festival in Savannah many said no start a restaurant but because Savannah has the expense of the ena reputation for not beFood trucks are thriving deavor was not feasible ing food truck-friendly. for them. A friend sugin other southern cities They didn’t believe him gested a food truck and when he said he had including Atlanta, Austin, after much research and a permit. They didn’t planning, three years want to take the risk Nashville, Charleston, and from concept to comof coming to Savannah Durham. pletion, Zombie Bob’s and not being able to Pizza was born. When serve. Dedrickson and Hallman began their research the food truck n n n n scene was starting to gain ground and they credit those early food trucks with In 2013 Brittney Blackshear started a pull laying the groundwork for the trucks to cart food truck she named Crepe A Diem. follow. “The food trucks that pioneered the scene here in Charleston definite- She served both sweet and savory crepes ly have made it possible for us to do at various festivals and private events this. The community involvement has a around Savannah. She was attracted to huge impact on us as well as the other the uniqueness and versatility of crepes trucks that serve the Charleston area,” while studying abroad in France. said Dedrickson. “Business has been amazing. We are booking two months She also trained under a Michelin Star out and we work most days,” he said. chef in a small French café in Savannah. “The public has responded to us in such The strict rules made it difficult to grow a a positive way.” her business in Savannah. Food trucks have taken their time com- “I would have stayed in Savannah if the www.paprikasouthern.com
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Top: Daniel Williford and Ryan Giannoni with their latest food truck acquistion, which they plan to turn into a burger and hot dog truck. This basic style of truck is easily adaptable to serving many kinds of food. Bottom: Savannah residents peruse the food truck offerings provided by the Savannah Food Truck Festival at the Doggie Carnival in May. page 29 www.paprikasouthern.com
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ordinances permitted food trucks,” says Blackshear. So she moved to Nashville where there is a lively food truck scene. She says it was not difficult to navigate the city regulations in Nashville where the Nashville Food Truck Association (NFTA) provided a packet all the necessary materials to get her business operational. She is now a board member of the NFTA and her business is thriving. “We are growing steadily. We have great reception from our customers and the public is responding more and more thru social media exposure,” says Blackshear.
are a lot of trucks here,” says Blackshear. Blackshear’s business continues to grow and she is in the process of opening a brick and mortar bistro. n
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Food trucks are a great way for a small business to get their feet wet. They allow for menu “We require it to be local. experimentation and are There is no processed food good for other local businesses as well. Many food on any truck...we want it trucks source their ingrefrom local busito be a healthy, convenient dients nesses. Crepe A Diem is one of them. meal.”
Crepe A Diem has many loyal customers who visit the truck often at many of its regular locations including The Franklin Farmers Market and Sevier Park.
“I have wonderful relationships with some amazing local farmers, ranchers, and dairymen whom I get wonderful fresh products from every week,” says Blackshear.
“They are what makes all the hard work worth it,” she says. The truck also serves periodically at several other locations as well as at private events.
Zombie Bob’s Pizza also sources about 85% of their ingredients from local businesses including produce and a local beer, Pluff Mud Porter, from Holy City Brewing in Charleston, which they infuse into The NFTA has grown exponentially over their dough. the past five years having started with only a few trucks and now boasting more than Sourcing local is a requirement for Safifty members. vannah Food Truck Festival. “Of course not every operating food truck “We require most of it to be local,” says in Nashville is a NFTA member, so there Giannoni. “There is no processed food www.paprikasouthern.com
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on any truck of any festival we have. We want it to be a healthy, convenient meal.” Although you may not see a food truck on every corner in Savannah anytime soon Giannoni and Williford see the potential for growth. Food trucks will only enhance the local food scene in Savannah. “I don’t think it’s going to do anything but bring more people out. It’s like Daniel said if people want to sit down they are not going to go eat on the street, but if there’s more stuff to do outside it will Williford and Giannoni in their Groovy Dudes coffee bring more people out and people will truck at the Wilminton Island Farmers’ Market. follow other people,” says Giannoni. “It’ll be more exposure for everybody,” says The other is still a work in progress. They have more festivals in the works Williford. including River Street and the Craft Within a week of the Doggie Carni- Brew Festival. They are also exploring val they received six inquiries from private catering options. other non-profit organizations interested in utilizing their services. People “People have come up and said ‘Hey see it as a valuable service to the com- you’re the food truck guys,” says Gimunity. Trucks, which included Molly annoni. “It’s kind of special because it’s MacPhearson’s and Lowcountry Rocks nice to be part of something. If we can Lobster, donated 33% of their total help the movement it would be something revenue to the Humane Society at the really cool especially in a place like SaDoggie Carnival. Giannoni and Willi- vannah.” ford’s goal is to have ten trucks of their own and plan to include many other CLICK HERE TO LEARN MORE trucks in the organization. They bought ABOUT THE SAVANNAH FOOD two trucks since their debut at the DogTRUCK FESTIVAL gie Carnival on May 3. One, Groovy Dude’s Coffee, will be a regular at the Wilmington Island Farmer’s Market. page 31
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t e e w S avory S & WRITTEN BY BEVIN VALENTINE JALBERT PHOTOGRAPHED BY SIOBHAN EGAN
THE FLAVORS OF SUMMER Summer is made for long evenings sharing a platter of good food with friends over sweet tea and wine. On hot summer days the most refreshing repasts are those that are light, fresh, and allow the natural flavors of summer to shine. The summer months are not ones for complicated recipes that require multiple burners and long cooking times. Instead, we’re sharing three simple go-to recipes that are endlessly adaptable this summer. You’ll find these are less recipes than formulas. Instead of exact measurements, we encourage you to use your instincts–and your taste buds–to put together simple and delicious dishes that sparkle with the sweet and savory flavors of summer.
Paprika Southern
Peaches
Nothing says summer in the South quite like peaches. This sweet stone fruit is a signature of our own Georgia and is hitting farmers’ markets this month. We love it grilled to bring out a hint of smoky sweetness. When you’re firing up the grill for a summer cookout, don’t forget to throw on a few sliced peaches at the end of the evening. Pair them with a bowl of vanilla ice cream for a dessert that feels indulgent but couldn’t be simpler.
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Tomatoes
It would be difficult to find a better culinary symbol of summer than a perfectly sweet tomato, but with inferior varieties flooding stores, it is in fact difficult to find. Head to your local farmers’ market and look for locally grown organic tomatoes. If it’s in your budget, buy heirloom. There are endless ways to enjoy tomotoes this summer--on grilled cheese, in a caprese salad, in a tart, sliced and sprinkled with sea salt--but for an evening gathering of friends, we recommend a tomato and basil bruschetta. Toss cherry tomatoes (you can halve larger varieties) with olive oil, a few cloves of thinly sliced garlic, herbes du Provence, freshly ground black pepper, and sea salt. Roast in a 400 degree oven for 10-15 minutes, until the tomatoes are softened and fragrant but not burst. Serve with basil and feta over toasted baguettes. If it’s too hot to turn on your oven, simply serve everything raw.
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Berries
Fresh summer berries are a delectable summer treat, perfect for any meal, whether in a breakfast parfait, tossed in a salad, or served with a dessert sorbet. We love to throw berries in custom smoothies for a treat that is both healthy and delicious as a quick on-the-go breakfast, or an afternoon pick-me-up. Toss a couple handful of whatever summer berries you have on hand (raspberries, blackberries, blueberries, fresh or frozen) in a blender with a heaping spoonfull of unsweetened Greek yogurt, half a banana, and about a tablespoon of honey (adjust according to your desired sweetness). Blend, and stream in apple juice (or water) until your smoothie reaches the desired consistency. Bonus points if you add sliced peaches.
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Blackberry & Sage PHOTOGRAPHE D B Y SI O B HA N E G A N S TYLED BY BE VI N VA L E N TI N E J A L B E R T
AS SI S TANT / A G E D A MA CHU CA F LO RA LS AND F OLI AGE / CO L O N I A L HO U SE O F FL O WERS CAKE / A- SQ U A D B A K E SHO P LOCATI ON / GA L E R I E 124, SAVA N N A H, G A
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Get on Board WRITTEN AND STYLED BY ELENA FODERA RICHARDS PHOTOGRAPHED BY JUDAH GUTIERREZ
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heese boards are delectable, this much everyone knows. Paired with cured meats, dried fruits, marinated olives, you name it; the possibilities are endless and exciting. This European style of snacking is made for sharing with friends, experimenting with new flavors and testing out pairings to create just the right bite.
And while cheese and charcuterie selections are popping up on seemingly every new restaurant’s menu, you don’t have to dine out to satisfy your craving. With more local artisans emerging, your area farmers’ market is a great first place to look. Even as larger grocery chains offer more diverse options, putting together your own board is easycheesy. Just hit the deli section and step up your next party or “wine Wednesday” at home with an easy equation for the perfect platter: 1 Firm/Hard Cheese + 1 Soft Cheese + Meat + Fresh or Dried Fruit + Nuts + Condiment + Crackers or Crostini. Follow your nose, as they say, and don’t shy away from trying something new. Pair your choices with a glass of vino or a cold craft beer to wash it down with flavor. Learning what you like takes time—a delicious crash course—but if you need a starting point, trust our taste and try out these go-to combinations. www.paprikasouthern.com
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Sweet
Beehive Cheese Co. Barely Buzzed Divine Dairy Double-Cream Brie Black Pepper Salami Blackberries Pistachios Fig Preserves 34 Degrees Wafer Crisps
Why We Love It: Barely Buzzed, a hard, Parmesan-like cheese with an espresso-lavender rind pairs beautifully with tangy fig preserves and the bite of black pepper. (If unavailable, look for Espresso Bellavitano, a great substitute!) A velvety double-cream Brie melts in your mouth with blackberries and nutty pistachio. Wine Pairing: Juicy Cabernet Sauvignon Local Beer Pairing: Dark and complex, like Monday Night Brewing’s Drafty Kilt Scotch Ale, from Atlanta, GA. Cabot Chipotle Cheddar Somerdale Red Dragon Spanish-Style Chorizo Nectarine slices Dried Apricots Salted Pepitas Wildflower Honey Triscuit or Back to Nature Whole Wheat Crackers Why We Love It: Red Dragon is a creamy Welsh cheese that, thanks to whole mustard seeds, packs a little kick and plays well with smoky chorizo. Meanwhile, a bite of chipotle cheddar and nectarine drizzled with honey is sweet-spicy heaven. Crunchy pepitas send it over the top. Wine Pairing: Spicy Tempranillo Local Beer Pairing: Hoppy IPA, like Terrapin Beer Co.’s Mosaic Red Rye IPA, from Athens, GA.
Spicy
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A creamy Brie, Prosciutto, bleu cheese and chorizo are among the delicacies pictured, along with Georgia pecans, wildflower honey and Rosemary Habanero Jelly from Piedmont Provisions in Athens, GA.
Savory
Cahill’s Irish Porter Castello Havarti with Dill Thinly-Sliced Smoked Salmon Green Apple Slices Craisins Toasted Almonds Whole Grain Mustard Rubschlager Mini Pumpernickel Slices
Why We Love It: Cahill’s Irish cheddar, a visually stunning marbled cheese, is made with porter beer for an earthy flavor that balances with tart green apple. It’s also a cheese that tastes richer with age. Longtime friends salmon and dill, found in a smooth Havarti, get a new dimension when topped with mustard. Wine Pairing: Oaky Chardonnay Local Beer Pairing: Crisp and wheaty, like Southbound Brewing Co.’s Scattered Sun Belgian Style Witbier, from Savannah, GA.
Cablanca Goat Gouda Rogue Creamery Caveman Blue Prosciutto Pitted Black Cherries Spiced Pecans Kiwi Jam Breton Multigrain Round Crackers
Funky
Why We Love It: Cablanca’s goat gouda is sharp and tangy like many goat cheeses, but its firm texture sets it apart. It blends well with an array of unusual flavors like sweet cherries and salty prosciutto, while a good pungent blue cheese (any kind will do!) is complemented by bright kiwi and rich pecan. Wine Pairing: Sweet Riesling Local Beer Pairing: A flavorful amber ale like Red Brick Brewing’s Laughing Skull, from Atlanta, GA.
free download
Let's c
In celebration of our second birthday, we a watercolor backgrounds. Perfect for use background you wish to download to begin use in pe
Peaches
celebrate!
are pleased to offer our readers these two hand-painted in all your summer design projects! Just click on the n. These will only be available for the month of June! For ersonal projects only.
Blackberries
FOL LOW A LO NG WI T H PA P R I K A SOU T HERN TH ROU GH O U T T H E M ONT H: FAC EBOOK T WI T T ER PINT ER ES T I NSTAG R AM
See you in July!