Lindy Moody

Lindy Moody

A true Southerner through and through, I was born in the Atlanta area and grew up in a Southern family where I learned to cook (and more importantly how to eat). My love for all things cuisine began with my mother teaching me to bake red velvet cake every Christmas. As every Southerner knows, holiday cooking in the South is somewhat of an enigma unless you were born into it, and I spent the better part of my teenage years and early 20s learning to unlock the secrets of the traditions and tastes that I grew up enjoying so much. Though I grew up in Atlanta, the road of my life led me to law school before moving to Savannah where I worked as an assistant district attorney before settling in at a local private practice law firm. As a Savannah transplant, I am ever-learning the charm and complexities of Lowcountry cuisine. My love of the ever growing food scene here brought me to Connect and aided in my already insatiable desire to seek out the best and newest local eateries around town. Though I am a food writer by choice, and have a voracious appetite for culinary know-how that is matched only by my desire to share my experiences with anyone who will listen!

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Category: Cuisine Feature24

Year: 201824

Popularity: Most Viewed Most Commented On Most Shared

Recent Stories

  • Cup to Cup: Bringing Savannah together

    Downtown retail location serves company’s finely roasted coffee products to you
      If you don’t know how much self-roasting coffee beans can do for a coffee joint, head over to Cup to Cup to see what I mean
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  • Beachview B&B opens dining spot

    Tybee venue offers breakfast, coffee, treats, and smoothies
      The storefront itself epitomizes Tybee Island—rustic wood walls, a white washed wood ceiling, seashell chandeliers, and wall to wall windows for that beachside airy feeling
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  • The Art of Andaz

    A look at one of 22 Square’s unique Salon events
      The aim of each Salon, usually held quarterly, is to showcase local artists, chefs, photographers, and the like to the public
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  • Yoshi’s Food Truck: Japanese delicacies on the go

      TJ explains that the technique of never starting from scratch with a sauce is one often used in Japan. This seems to be the Japanese equivalent of saving the pickle juice from the last jar here in the South.

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