By Libbie Summers If given the chance, I will always opt for using something organic to use as a serving vessel. A simple place setting comes alive when soup served in a coconut is placed in front of your guests or dessert served out of a watermelon! Think outside the china cabinet for your... Read More »

By Libbie Summers Assisted by Candace Brower Watermelon Granita aka One Ingredient Granita aka DAMN Good Granita! Watermelon Granita Makes 6-8 cups Ingredient: 6-8 cups of the freshest most juiciest and sweetest seedless summer watermelon chunks (from half of a soccer ball size watermelon) *If your watermelon is in season and at it’s peak... Read More »

By Libbie Summers Assisted by Candace Brower Photography by Cedric Smith for Savannah Magazine An eccentric main course that isn’t quite sure about it’s sexual orientation. Pan-Seared Tomahawk Ribeye (sweet pea, cauliflower and potato mash) serves 6 Ingredients: 6 (1-inch thick) Tomahawk ribeye steaks Kosher salt and freshly ground black pepper 1 head cauliflower,... Read More »