Meet Lindsay, Founder of Table Salt.
Melanie and Lindsay go way back–Lindsay was an early HOL corporate client. But it feels like years ago that we enlisted her to host one of our first ever HOL Flower Club happy hours. You know how they say do what you love and it'll never feel like work? Watching Lindsay host and teach us about hosting was one of those moments that proves it out. She was so at ease, so sure of herself, so much so that I–NOT hosting gifted–felt the urge to throw a small dinner party.
Since then, we've launched this platform and Lindsay has launched her own–a shoppable hosting platform called Table Salt. While there's no doubt the hustle in this girl is STRONG, you truly are hard pressed to find someone who makes it look so easy....and is generous enough to help you create the same vibe through her easy to make recipes and home content. Read on for more!
Name: Lindsay Glenn
IG handle: @tablesalt__
First, what are the identities you lead with (entrepreneur, daughter, sister, you name it!):
Creator, Host, Daughter, Friend
What led you to Table Salt? What’s your backstory?
Table Salt is a passion project that brewed for a long time before it finally came to fruition. Professionally, I am an event planner. On my own time, I’m constantly cooking and hosting. A food blog felt like a natural way to share and organize recipes, but I wanted it to be a little more expansive, incorporating other passions of mine, like decor and entertaining. After a lot of brainstorming, I started the Instagram handle in January of 2019. The site followed earlier this year, and the online shop launched September 1st!
From a career in hospitality to striking out on your own as a food content creator, how has the hospitality industry changed since you got your start?
Aside from the obvious changes and restrictions with COVID-19, I think there has been a shift in focus to the smaller players. “Shop small” has been a topic of conversation for a while now, highlighting artisans and designers over bigger brands. I see this happening more and more in hospitality— boutique hotels, lesser-known chefs, family-owned farms and restaurants. I think it makes the whole industry so much more interesting.
How would you define your aesthetic and taste for Table Salt?
It’s funny— most everything in my life is neutral. My home has a lot of gray and white, with natural accents like raw wood and rattan, and tons of plants and flowers! But I like a lot of color when it comes to two things: food and glassware. Table Salt follows the same aesthetic. My general rule is if I don’t like it, don’t post it.
What’s the biggest misconception people have about making amazing food at home?
That it has to be a big production. If you’re cooking with quality ingredients, you can make simple dishes that are just as beautiful and delicious as the more complicated ones.
What are the must-have tools that people might not realize they need to make their kitchen lives easier/better?
I use my lemon squeezer daily, and my manicurist appreciates it. Also a good vegetable peeler, a fine microplane paddle, tongs and sharp knives (that you never put in the dishwasher!)
What are the 5-10 ingredients every aspiring home cook should keep on hand at all times.
Good olive oil, sea salt, black pepper, parmesan, vinegar, citrus, fresh parsley, garlic, & shallots. Regardless of what I am making– pasta, soup, salad, roast chicken– I’m reaching for these most often to enhance the flavor of the dish.
What / who is influencing you the most these days?
Online, I love Missy Robbins for vegetable inspiration, New York Times Cooking for general recipes, and Athena Calderone for anything and everything. In the real world, I get a lot of ideas for settings at flea markets and consignment shops.
A first dinner party. What’s a tried and true menu?
My best piece of advice is to limit yourself to one hot thing. Typically that will be my main dish— usually a pasta, braise or roast that can be served family style. Braised proteins are a favorite of mine because you can cook them in advance and then just warm them before serving. Let everything else be cold or room temperature, meaning you can make them in advance too. The more you do ahead of time, the more you can actually enjoy the party. A green salad, a grain salad, great tomatoes with olive oil and salt. The French Potato Salad on the blog makes for a really nice room temperature side. Finally, unless you love to bake, either buy a dessert or let someone bring one!
What advice do you have for someone who’s starting out after a long time ordering in? Or further, in starting their own digital platform?! If you’re just getting into cooking I would say keep it simple. One-pot meals and sheet pan dinners served with salad or rice can be so rewarding without being overwhelming. Work your way to up making multiple dishes at once and try to enjoy the process! As for a digital platform, I’m nearly two years in and still feel like I am “starting!” Just get going, and know that you can always change and evolve later.
This month’s theme is Turning A New Leaf. How would you say you apply that in your life and business?
Table Salt quite literally was my new leaf! I’ve learned that it’s so important to take a step back and take stock of your life once in a while. What’s making you happy, and how much time are you spending that way? It’s not to say that we’ll all be 100% happy, 100% of the time, but it’s good to check in. If that leads to turning a new leaf and starting a new chapter, cheers to that!