Archive for ‘Rethink Spotlight’

March 10th, 2014

Rethink Spotlight: Salted and Styled Blog

 

It’s always a pleasure collaborating with the powerhouse team behind Salted and Styled. Receivers of the 2013 IACP award for Best Food Blog, Writer/Stylist Libbie Summers with partner-in-crime Photographer Chia Chong have curated a blog that goes way beyond good eats. This week they’re focusing on the many facets of coconuts, and were kind enough to ask us to pull a few of our favorite interior spaces inspired by this stunning photo of coconut:

 

coconuts

Click on the image above to be taken to the full article

 

Have you met the ladies behind Salted and Styled?

 

Libbie Summers | Creator/Writer/Stylist

libbie

 

Libbie Summers first earned her culinary chops below deck as a chef on private yachts—honing her baking skills under extreme weather and guest conditions. Today, Summers is an award-winning producer of imaginative lifestyle content for print and film clients including Condé Nast Traveler, Bon Appétit, Huffington Post, Gilt, Southern Living, Better Homes and Gardens, Paramount Pictures and her own lifestyle brand, A Food-Inspired Life. The New York Times called her first book, The Whole Hog Cookbook, “aggressively pretty,” while Bon Appétit lauded its “wicked sense of humor.” Look for her second book, Sweet and Vicious-baking with attitude (Rizzoli) out March 25, 2014.

 

Chia Chong | Creator/Photographer

chia

 

Chia Chong finds inspiration in the artistic and eccentric influences that have always surrounded her—from her childhood in Penang, Malaysia, to her current residence in Savannah, Georgia, where she earned a B.F.A. in Photography from the Savannah College of Art and Design. Chia’s diverse body of photographic work—which includes foods, portraiture, lifestyle and interior design, fine art and travel—has appeared in several leading international and shelter magazines, including Vogue, bon appétit, Cosmopolitan, Elle Décor, Southern Living, National Geographic Traveler and The New York Times. Her books include A House in the South (Clarkson Potter 2006), Perfect Porches (Clarkson Potter 2010) and The Whole Hog Cookbook (Rizzoli 2011).

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.

 

 

June 7th, 2012

Rethink Spotlight: Houzz Mentions

 

We are always pleased to see our work along with other innovative designs up on Houzz. Click on any photo below to take a look at some of the articles we have been featured in recently that also have some great design tips for your home:

 

     

                      

        

 

 

May 14th, 2012

Rethink Spotlight: Shop Savannah Fashion Week

 

We were thrilled when Savannah Magazine asked us to be a part of their Shop Savannah Fashion Week! The goal was to go on the hunt for trendy fashion finds that are also must-have looks for Spring. Erika and Sarah took their keen design eyes with them and were able to find classic staples that could easily be carried from day to night. See full article here.

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