Scott Griffiths
CEO - 18/8 Fine Men's Salons
Professor - Grazadio School of Business and Management -
Pepperdine University
The University of California Irvine - Chief Executive Roundtable
Member - Luxury Council / Board - The Surf Heritage Foundation
If you believe as I do that life is something special and becomes more special when we squeeze as much nectar from it as possible…then this site is for you.
If you know that to be curious is to be interested, and to be interested is to be interesting; and if you believe that education comes from books and your experiences... then this site is for you.
If you enjoy the arts, cooking, and excellent foods; if you appreciate a handmade super-180 suit, a fine 25 year old Macallan’s with a vintage Cohiba; if you travel to other countries to learn their languages and cultures; and if you believe that business is what you create and build, not just what you manage…then this site is for you.
Along with my team and our readers, I will be posting interesting, intriguing, and useful articles on art, wine, spirits, travel, restaurants, and grooming, along with great recipes for guys and features exploring the subject of renaissance men. This site is for you as interesting and intriguing men…and men on the path to becoming more interesting and intriguing...
In our newest column, Alexa will be offering the advice you need to become an 18/8 man; that man who is well-versed and cultured, who knows how to impress and captivate a smart woman, and who wants to be the best that he can be.
Chef Harrison Keevil of Brookville Restaurant in Charlottesville, Va. shared this recipe.
“This soup changes from bite to bite. It goes from sweet to savory and back,” he said. Strawberries are the main ingredient, so use the best ones you can find.
Hands-On Time: 20 minutes
Total Time: 1 hour 15 minutes
Serves: 4 to 6 as an appetizer
Ingredients
- 1½ pounds (about 5 cups) strawberries, hulled
- ¼ cup good-quality white-wine vinegar
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- ¼ cup lightly packed mint leaves, cut into chiffonade
- Crème fraîche, for garnish
What To Do
1. Combine strawberries, vinegar, sugar and salt in a bowl. Refrigerate and let macerate 1 hour, stirring every 15 minutes or so.
2. Purée strawberries, vinegar, sugar and salt in a blender. Strain if desired for a seedless soup, but it isn’t necessary.
3. Serve garnished with mint and a dollop of crème fraîche.
-
kamzeet likes this
-
miscellanii reblogged this from theeighteeneightman
-
theeighteeneightman posted this
