David Stitt says contacts with the party have been building over the past four years.
Jon Oringer started Shutterstock.com--the service that Stitt now uses--as a digital storefront for his own work in 2003.
"A lot of the stuff I do, I just cross my fingers and hope that it sells, " Stitt says.
If you happen to have some country ham on hand, Mr. Stitt recommends garnishing the dish with slivers of that, too.
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
Southern food, Mr. Stitt said, can be broken down into three categories: hill country Appalachian, low-country and Louisiana Cajun and Creole.
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
In this recipe, Mr. Stitt keeps the flavors balanced but adds extra taste by way of garlic and a bouquet garni.
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
Stitt isn't quite in those ranks yet, but he's a good example of how a hobbyist can thrive part-time in the stock photo market.
To add flavor to the delicate, bullet-shaped green, Mr. Stitt first builds a base by softening bacon (preferably cut from a slab) in olive oil.
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
The James Beard Foundation recently nominated Highlands, for the fourth time, for outstanding restaurant, and inducted Mr. Stitt into the Who's Who of Food and Beverage in America.
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
Mr. Stitt's pirlau is studded with bite-size pieces of okra.
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
"You can turn anything into a pirlau, " Mr. Stitt said.
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
Stitt, a graphic designer, got his start in 2003 when he uploaded some beach photos from his honeymoon in Hawaii to iStockphoto.com, now an online subsidiary of Getty Images handling digital media.
At the time, he said, the best restaurant in town was at the Hyatt Hotel, where he had worked as an assistant manager and sommelier (Mr. Stitt oversees the wine programs at all of his restaurants).
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
Bill Stitt wrote in his reply that 'fortunately smokers are now (literally) a dying breed' - I find this statement appalling (there is nothing fortunate about anyone dying), but it sadly typifies the kind of attitude that has started to prevail amongst the chattering classes.
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