Archive for December, 2012

December 21st, 2012

Happy Holidays from Rethink

The holidays are upon us and the Rethink team had a blast getting into the Christmas spirit with a little winter gathering where we laughed, feasted, and reflected on 2012. This year brought a few huge milestones for the studio: we launched the very beginning of ShopRethinkour retail brand on Etsy, expanded our team, and survived several months of turning both our office and several residences around Savannah from construction zones to spaces that speak to Rethink’s identity and a personalized lifestyle.

 

Rethink Design Studio

Rethink Design Studio

The team also had the pleasure of “testing” a few of our ShopRethink products while we shared our favorite memories of the year. How great is our olive green wine goblet set? That moody shade of green is a perfect neutral for even the most proper of tablescapes.

Rethink Design Studio

Along with ShopRethink, we’ve also created another (and immensely cuter) addition to the Rethink team this year: Mr. Rye Harrison Snayd.

Rethink Design Studio

Rethink Design Studio

Rethink Design Studio

Rethink Design Studio

Rethink Design Studio

What is a Rethink party without a barware setup? We are (of course) in love with that vintage deer decanter you can grab here.

Rethink Design Studio

Rethink Design Studio

Rethink Design Studio

Rethink Design Studio

Happy Holidays from Joel, Erika, and the Rethink Team!

 

 

December 7th, 2012

ShopRethink Gift Guide

 

ShopRethink has everything you need to cross even the most difficult people off your gift list this year. Wondering what to get that busy working mom with no time for herself? What about the newlywed couple in need of some stylish basics for the home? ShopRethink carries both new and vintage items for fine dining and fine living.

 

 

 

 

Have a person you find hard to shop for? Leave a message in the comments below and we’d be happy to put together a personalized ShopRethink gift guide for them! Check out our shop for a full selection of products (with more added weekly!)

December 5th, 2012

Rethink Spotlight: Tartelette Blog

We are so flattered to have ShopRethink merchandise become a part of the Tartelette blog‘s food styling props! If you’re not a subscriber to the food photography brain child of Helene Dujardin, you are missing out on some amazing foodie photos and recipes. Helene does wonderful things with natural daylight, and every so often you can see a peek of ShopRethink’s powder coated silverware in the frame.

Here are some of our favorite shots to date:

 

 

 

 

Here’s a recent recipe from her blog we just had to share! (Seen in images 1 and 4)

Thin Apple Tart: 
Serves 6 to 8
Ingredients:
For the crust:
2 tablespoons (20gr) slivered almonds
1/2 (60gr) cup powdered sugar, unsifted, divided
1/2 stick (57gr) unsalted butter, at room temperature
pinch of salt
3/4 cup (90gr) Jeanne’s gluten free all-purpose flour mix
1 egg yolk
Directions:
Place almonds and 1 tablespoon powdered sugar in a food processor.
Pulse until the nuts are finely ground. In bowl of electric mixer fitted with paddle attachment, cream butter, ground nuts and salt on medium speed until well-combined.
Slowly add remaining powdered sugar and flour and mix well. Add the egg yolk and mix until incorporated. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight. Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/4-inch thick round. Place in a 9-inch tart pan, trim the edges. Prick the dough with a fork and refrigerate 30 minutes up to 2 hours. (you can even freeze the dough in the tart pan at this point and let thaw in the fridge overnight when you are ready). In the meantime, prepare the applesauce.
Apple Compote: (you can prepare it up to 2 days in advance)
1/2 vanilla bean
2 tablespoons sugar
6 medium apples (Golden Delicious apples)
1/4 cup to 1/3 cup (60 to 80ml) water
On a flat surface, cut the vanilla bean in half lengthwise without cutting all the way through and scrape the seeds from the pods with a pairing knife. Place them in a large saucepan along with the sugar. Set aside. Core and roughly chop the apples. Add them to the vanilla and sugar mixture along with the water. Bring the mixture to a simmer over medium heat. Turn the heat down, cover and let the apples stew for about 1 hour. Check every 20 minutes to and add water to the mixture if the liquid evaporates faster than the apples can cook. Remove from the heat and let cool to room temperature. Scoop about 1 1/2 cups applesauce inside the prepared tart pan.
Apple Topping: 
2 tablespoons (15gr) granulated sugar
zest of half a lemon
2-3 medium apples
Preheat oven to 350F and position a rack in the middle. In a small bowl, rub together the sugar and lemon zest so that the citrus natural oils can flavor the sugar. Core and thinly slice the apples. Decoratively arrange the slices over the compote and sprinkle evenly with the sugar. Bake for 35-40 minutes or until the top apples are golden brown.

 

 

All photography credited to Helene Dujardin.

 

 

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