Voted best food blog by The International Association of Culinary Professionals (IACP) in April, www.saltedandstyled.com was created by Savannah residents Libbie Summers and Chia Chong. (IACP is a culinary networking group started more than 30 years ago by some of the world’s greatest and most famous cooking teachers.)
Such an award is a big deal considering there are more than 8,000 active food blogs on the web (and that’s just in English), according to Verygoodrecipes.com.
So we were thrilled to dish with the two culinary whizzes behind the food-inspired living blog Salted and Styled.
When did you start www.saltedandstyled and what motivated you to do so?
Libbie: We actually wanted to do a pie app and at the time it was really expensive to have it built for us. So we said, “How about we start a blog and see what happens.” So, we did.
Chia: November 2011. We wanted to have an outlet to showcase our own creative style. Oh, and something about a pie app.
In addition to www.saltedandstyled, you both collaborated on “The Whole Hog Cookbook” (with writing by Libbie and photography by Chia). What are the advantages of a food blog vs. a cookbook?
Libbie: Although a cookbook is your baby, there are a lot of people to answer to. Publishers, designers, sales teams, public relations teams. With the blog, it’s just Chia and I and the wonderful contributors we asked to work with us. No outside voices. (Salted and Styled contributors include: Andrea Goto, Brenda Anderson, Brooke Atwood, Katherine Sandoz, Ashley Bailey, Alyssa Vitrano.)
Chia: Libbie’s cookbook came first, and in many ways that was the first time we got free reign to do whatever we want to do … with pork. That’s also when we realized we could collaborate very well creatively. We got two very stubborn heads here, so that counts for a lot. In terms of work for me, a cook book has to come to and end at some point. With the blog, we could keep going on and on with one inspiration after another. But the thrill of your own book in your hand (for the first few minutes) and most importantly spending a late evening with a very good book is such a joy!
What’s your signature summer dish?
Libbie: Black rice salad with mangoes, oranges, jalapeno, red onion and peanuts. I’ll switch out the mangoes for whatever is in season, strawberries, peaches, etc. The dressing is a simple fish sauce, vegetable oil and orange juice. It’s a great salad by itself or alongside a perfectly roasted pork tenderloin or chicken.
Chia: I travel in the summer, so anything that is new or an old favorite. A new ingredient or new flavor combination. An old favorite noodle dish that I go to every year in Penang. A good cup of coffee in a quite alley wherever we travel to.
We see you have a list of your favorite posts on www.saltedandstyled, name your top three?
Libbie: Since Salted and Styled is broken into weeks of food-inspired living, it’s the full week of content that works together. My favorites weeks involve rabbits, corn and edible flowers.
If you had three beverages on tap at your house, what would they be?
Libbie: IBC rootbeer, Volvic water, iced caffe latte and Moscow Mules.
Chia: With kids, I’ll always have milk, water. Red wine, coffee with sweet and condensed milk.
Think Iron Chef. Secret ingredient is kale. What are you doing with it?
Libbie: I’m making kale chips for sure. I could snack on them all day long!
Chia: Kale! Ha ha! I would like to photograph it and that’s it. I have tried and it has not grown on me.
If you were a dessert, what would you be?
Libbie: A decadent chocolate pie with a toasted marshmallow frosting piled to the ceiling.
Chia: Anything that involves a combination of coconut milk and palm sugar because I grew up with these ingredients.
Detail the recipe for your idea of the perfect Savannah day.
Libbie: Waking up early for a yoga class at Savannah Power Yoga. Home for breakfast with my husband. A little afternoon shopping in the Design District, lunch at Fire, nap on the screened in porch, dinner and drinks with friends at The Sparetime that goes on well after the band starts.
Chia: My house, my friend’s house, where we treat each other with the food we love with our family.
You’re planning a dinner party and can invite anyone living, dead, fictional etc. Who’s coming?
Libbie: My grandmother, Lula Mae, any and all members of the Sedaris family, Julia Child, my husband Josh and son Anthony (always), Brenda Anderson, Diana Vreeland, a young Truman Capote (not the drunk older one), Jon Stewart, Madonna, the two Rickys: Gervais and Martin.
Chia: My grandmother, who passed away. She was an awesome storyteller. I would serve her steamed crab.
What is an overrated ingredient/food that is trendy, i.e. finish this sentence: Foodies are really into (fill in the blank) lately but it is overrated.
Libbie: I would prefer to never make my own yogurt.
Chia: I follow my belly when it comes to food, and I don’t like to call anyone a foodie.
Lots of food-lovers are excited about Whole Foods opening in Savannah, what are some items Whole Foods needs to have in their prepared food department to be accepted in the Savannah community?
Libbie: Great salads. We’re always looking for a great salad! Also, a (great) mac and cheese. On a side note, I hope they carry Tom’s Shoes like other Whole Foods.
What song best describes your personal style?
Libbie:“Lisztomania” by Phoenix.
Chia: Keeping it a secret.
What’s been the coolest thing that’s happened to y’all since you started Salted and Styled?
Libbie: The IACP award was definitely a cool thing and something I’m very proud of, but seriously, just being able to work with Chia and create inspiring things is better than any award, ever.
Chia: Besides getting to collaborate with talented creative people in Savannah?