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Tag Archives: Libbie Summers

HostessCityHolidays

Abounding with local cheer, this year's gift guide rings in the holidays with season-ready pizzaz, Savannah quirkiness, and of course, a dash of excitement. Curated and styled by Libbie Summers. Photographed by Chia Chong.  

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150422_mccully_urbandinner_0004-web Georgia-born chef Virginia Willis reclaims the South’s agrarian roots. By Amy Paige Condon  :  Photography by Jade + Matthew Take Pictures It’s not often the universe conspires to bring the pages of this magazine to life in such unexpected ways.  Yet, that’s just what happened when our May/June culinary muse Libbie Summers partnered with the renewed Smith Brothers Butcher Shop—and the subject of our Covered Dish profile—to host an urban farm dinner with guest chef and Georgia native Virginia Willis. Amid the sparkling cases of properly cut meats, gourmet to-go readymades, freshly cut bouquets, Walker Organics produce, wine-laden shelves and a cookbook library—a cookbook library!—diners feasted family-style on a menu Libbie selected from Virginia’s latest release, Lighten Up, Y’all, giving some of the dishes her own sweet and vicious twist. 150422_mccully_urbandinner_0081 “Whenever I’m a guest in someone’s kitchen like this, I send them a book and let them choose,” says Virginia after a day of sharing kitchen duties with her pal, Libbie, and her new friend, Smith Brothers’ Chef Abby.  “I guide them, but I let them choose the recipes they’re most interested in trying.  Of course, Libbie’s fantastic and she designed a brilliant menu.  She originally just wanted me to show up and be a guest of honor, but finally said, ‘Okay, you can come and be in the kitchen at noon.’  I love being in the kitchen; it’s my favorite place.” The third in Virginia’s trilogy of cookbooks with Ten Speed Press celebrating her Southern heritage was inspired by her own personal journey to lose weight and live healthier.  But, she doesn’t feel as if Lighten Up, Y’all is rescuing Southern food. 150422_mccully_urbandinner_0025-web “I feel like it more completes the picture, this return to vegetables,” she explains, sharing that she lost 40 pounds while working on the cookbook. “We have a 10-month growing season.  That’s what I tried to incorporate more of into this book.” As she toured with her first two cookbooks, Bon Apetit, Y’all and Basic to Brilliant, Y’all, she got tired of people telling her Southern food was unhealthy.  “All Southern food is not unhealthy!  Fresh black-eyed peas or butter beans with just an ounce of bacon or fat back?  For instance, the cover of the book—it’s macaroni and cheese, but I took out half the pasta and replaced it with broccoli.  When in doubt, add okra.” 150422_mccully_urbandinner_0041_web Okra punctuated the vegetable cornbread, expertly paired with an asparagus salad (upon which I crumbled the cornbread into savory croutons).  It was the second course to a meal that began with a crisply chilled peach-tomato gazpacho charmingly served in stubby glass jars and with a clean, effervescent prosecco.   A silken beef tenderloin wrapped around spinach and parmesan cheese came out next, along with smoky collards and a pear-sweet potato-bleu cheese gratin—the sleeper hit of the meal. When the strawberry-rhubarb compote served with brown sugar shortcakes arrived, guest Jade McCully declared, “I have a separate stomach for dessert,” and we all laughed, knowing it’s a happy affliction shared by the food-obsessed. 150422_mccully_urbandinner_0079-web “It’s not about giving up or going without,” says Virginia.  “It’s about changing the way you think.  Food that’s good and good for you can still be delicious.”

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For Libbie Summers, every day is a culinary adventure.  Just ask the horse.

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What is the flavor of life in Savannah? 
We asked the Garden’s resident culinary muse to take our taste buds out on the town. Produced and styled by Libbie Summers  ¦  Photography by Cedric Smith Assistant to Libbie Summers:  Candace Brower Production assistant:  Anthony Lunsmann Savannah’s Libbie Summers chooses very carefully.  Like her ingredients and images, the words behind the culinary artist’s lifestyle brand, “A Food-Inspired Life,” sum up her vision with a marksman’s precision.

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Culinary producer Libbie Summers dares us to be "Sweet & Vicious."

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Meet the local women behind the vision. Photograph by Marcus KenneyStyled by Rebecca Gardner.

Saltedandstyled.com was born from the imaginations of photo stylist and author Libbie Summers and photographer Chia Chong.  Each week, online, the members of this culinary design collective celebrate the organic beauty of one new food-related item.  They abandon all inhibitions as they twist it, turn it, ponder it, eat it and photograph it to produce seven days of inspired-living content. Since Libbie and Chia believe clever and thoughtful work is nurtured through a collaborative process, they’ve invited some of the most talented women in the industry—all of whom happen to live in the Hostess City—to lend their hands, words and eyes as regular contributors. Art curator and stylist Amy Zurcher is the infectious and magical talent who shares all things bright and slightly bizarre through the artists she highlights.  Humorist Andrea Goto (who moonlights as Savannah magazine’s associate editor) writes about the strange, messy real-life beauty she finds in each culinary muse.  Brenda Anderson serves as the producer and co-host of “Simmer Down,” the site’s irreverent podcast.  Designer and fashion stylist Brooke Atwood shares secrets of her unique boho rocker-chic style through food-inspired fashion picks, designs and tips.  Talent abounds in artist and storyteller Katherine Sandoz as she creates a new piece of thoughtful artwork to celebrate each week’s star subject. Two creators.  Five contributors.  Seven ideas.  One vision.  Now, who’s hungry?
The Making of Savannah, Salted & Styled
Video: Juwan Platt
Music: Earthquake Heart by The Dirtbombs
   

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