http://www.kodadigitalstudios.com/

Koda Digital Studios, North Charleston, SC (2025)

07/22/2025

✨ Summer Nights at Lost Isle feel like a secret you want to keep… but ya just can’t.
The breeze off the marsh, the clink of glasses, that warm lowcountry glow that turns a gorgeous night out into something cinematic.

It’s not just dinner, it’s a mood. A vibe. A soft-focus snapshot of everything you love about the Barrier Islands after dark and we just happened to catch it all on camera.

🎥 Looking to show off your restaurant or business vibe? Let us help you show the world your vision

07/21/2025

Wonder how we shot that crazy acid trip promo with Paddock & The Terrace Theatre? This behind-the-scenes look at our MANDY promo with x came together in 36 minutes flat — from planning to wrap and we delivered it in under 24 hours 😰

Because great content doesn’t need to be a full production day or tie up your team for hours. When it’s done right? It’s quick, efficient, and still ✨ cinematic ✨ (I know how many of you hate that word 😂)

We don’t just work fast — we work smart, and we make it look GOOD. Every. Single. Time.

🎬 If you’re looking to make something smart, fast, and a little different — we’d love to help!

DM us or visit our website and let’s get to having some fun!

07/20/2025

“You can really just call it Trinidad in a glass…”🥃🌴 To Chef Chaz, Angostura Rum is Trinidad in a bottle, sweet cane on sunburnt wind, charred oak from the barrel, and spice that lingers like memory.

Aged in charred oak, blended by women with unmatched olfactory skill, and crafted in Trinidad since the 1830s, doesn’t just taste like the West Indies… it smells like home. It’s a spirit born of tradition and terroir, steeped in island soil, sugarcane, and history.

Chaz talks about how he’s folded Angostura into each dish he’s crafted from Smoky Live Fire Ox Tail braised with the 7 year to Flame kissed Pork Cuttas steeped in rum-infused tare, and how Lost Isle elevated that flavor with a toasted Moruga Hill Rice syrup cocktail; a visionary blend of rice’s nutty depth and Angostura’s signature warmth.

Every sip and bite we share is a tribute to the culture of flavor, the alchemy of craft, and a spirit that lets Trinidad live on in our kitchens and glasses.

From island to lowcountry, glass to plate, this isn’t just dinner. It’s diaspora, distilled.

Born in Trinidad. Poured with purpose. 🥃🇹🇹
Presented proudly by Angostura Rums.

| Trinidad & Tobago | Drink Responsibly

07/18/2025

Ever had Cuttas? 🇹🇹

In Trinidad, cutters (or “cuttas”) are beloved bar snacks. Salty, savory, affordable bites like fried beef or pig parts, crafted to whet your appetite and keep the rum flowing. This tradition dates back generations, when local bars served these small plates as a purposeful pairing: eat a cutter, stay thirsty, lime, and savor more rum.

Legend has it every rum shop on the island had its own version, some with spicy chadon beni sauce, others fried crisp to perfection, but all united by that same salty crunch and cultural ritual.

At his “Roots to Rice” private dinner at Lost Isle in Charleston, Chef Chaz took this beloved staple and elevated it: locally sourced pork ribs from Peculiar Pig Farms, slow-smoked, kissed by live fire, then lacquered in his sticky-sweet Trini Tare infused with Angostura 7-Year Rum and palm sugar. A Cutter reborn: island heritage, Southern terroir, and rum-soaked glaze in every bite.

It wasn’t just a dish; it was bar culture, history, and flavor fused on a plate.

As always, this part of the journey is presented by Angostura Rums, born in Trinidad, poured with pride, because real rum culture deserves real cuttas 🥃🇹🇹

| Trinidad & Tobago | Drink Responsibly

07/18/2025

Is it already Hot Tomato Summer again? ☀️ 🍅 🍔
Thicc Boi Tomato slice? ✅
Ridiculously Stacked Burger? ✅
Dip the Whole Damn Thing in Duke’s? ✅ ✅

07/16/2025

Have you ever heard of Trini Tare? 🤔 🇹🇹 + 🇯🇵 =🔥?

Chef Chaz crafting his signature Tare at Lost Isle in Charleston, SC as a nod to a traditional Japanese sauce & marinade, elevated with Trinidadian palm sugar and a splash of Angostura 7‑Year Rum. It’s a dance of cultures, a bridge between Asian umami precision and Caribbean sweetness and spice, born from Chaz’s years in fine-dining kitchens where he learned to meld technique with heritage.

Asian food culture reached the Caribbean through waves of migration, first Chinese indentured workers adapting woks to West Indian kitchens, then Indians bringing curries and peppery pickles after 1834, creating a fusion that today is the backbone of Trinidad’s flavor landscape.

Chaz’s Tare captures this shared lineage: the Japanese tradition of tare meets the spice-soaked cooking pots of the West Indies, with Angostura Rum infusing depth and history into every brush stroke.

In that small pot, enveloped by fire and smoke is centuries of trade, adaptation, and innovation; a true through-line in our documentary.

Presented by Angostura Rums, born in Trinidad and poured with purpose, this sauce carries more than flavor—it carries story. 🥃🇹🇹

| Trinidad & Tobago | Drink Responsibly

07/13/2025

Some conversations don’t fill notebooks, some conversations they rearrange your spirit.

On days 2 and 4 of our New York City shoot for Episode 2 of Lost & Found, we had the immense honour of sitting down with Ramin Ganeshram, prolific historian, author, and one of the most important voices in American food journalism today for a raw, unfiltered journey through the legacy of Moruga Hill Rice and its travels from the American South to the Caribbean and West Indies.

From the ports of Charleston to the hills of Trinidad, Ramin guided us through the grain’s roots and movement, not just as sustenance, but as survival.

She brought light to how this upland rice followed the fractured map of the transatlantic slave trade, and how, even after the Civil War, it remained a symbol of cultural memory and resistance across both Black American and Afro-Caribbean communities.

Alongside her was her partner, Jean Paul Vellotti, a prolific photojournalist and storyteller in his own right, who brought a quiet brilliance and deep knowledge of land, seed, and spirit to every moment, photo, and story we shared.

We’re endlessly grateful for the time, the truth, and the opportunity to continue to learn more and more on Chaz road to self and cultural discovery, thread by thread.

This project is stronger because of you. Our hearts are fuller because of you. This history is heavy and sacred, and know that we carry it with care.

Thank you for helping us tell the story right.

Presented proudly by Angostura Rums — a spirit born in Trinidad, and shared across generations. 🥃🌾🇹🇹

| Trinidad & Tobago | Drink Responsibly

07/13/2025

The droning hum of the fan. The sun melting into gradients of peach, cherry, and orange. The flavours of sunset.

You’ve got nowhere important to be, the waves tell you and the fireflies agree.

If you’re an undercover overlover, “Lo-Fi & Fireflies” is your July soundtrack; part Bedroom Pop Daydream, part Slow-Burn Americana, part R&B Breeze through the screen door.

For beach drives, book days, and back porch evenings when the world feels soft around the edges for once.

🔗 Tap the link in our story. 🎧 Hit play. ✨ Let it glow.

07/11/2025

On the final day of filming for Episode 2 of the Lost & Found Docuseries entitled “Family Meal”, we gathered not on set, but at the table.

In the heart of Harlem, beneath the warm glow of legacy and laughter, we had the honour of breaking bread in the home of the legendary and incomparable Chef Alexander Smalls.

There was callaloo stirred with memories of hot summers in Tobago, Macaroni pie baked with pride and “mix up noodles”, Oxtail slow-braised in the broth of history, and Moruga Hill Rice; the grain that traveled across oceans and time to find us here.

Chef Smalls, a James Beard winner, world class Opera Singer, and author of the culinary canon that is ‘Between Harlem and Heaven’, reminded us that food isn’t just nourishment — it’s testimony. It’s faith. It’s humanity.

Chef Picky, the Trini chef rewriting the future with every plate, brought the soul of the islands into each bite.

Chef Chaz, as always, cooked like he was calling the ancestors home.

To sit at that table was to sit inside history.

To taste each dish was to hear a song sung in a cacophony of beautiful languages and patois; African, Caribbean, and Southern.

With deep gratitude to Chef Smalls for opening his home and heart to us on that fateful and insightful afternoon in Harlem.

And as always, this journey is presented with pride by Angostura Rums; born in Trinidad, poured with purpose. 🥃🇹🇹

| Trinidad & Tobago | Drink Respon

07/09/2025

We call this: 🌽 Eating Corn the Long Way 🌽
The Shot ➡️ The Shot of the Shot ➡️ The Shot of the Shot of the Shot 😂

Just because it hits the cutting room floor doesn’t mean it has to stay there 🤣

07/08/2025

Do you know the history of Moruga Hill Rice? 🌾👀

What Chef Chaz is cooking isn’t just rice, it’s a living heirloom that carries the weight of history. This vibrant, nutrient-rich grain traces its roots back to the ports of Charleston and Savannah, where enslaved Africans cultivated upland rice that built the backbone of the South’s wealth.

In 1816, a group of freed Black Marines known as the Merikins brought those ancestral rice seeds to Trinidad, planting them in the fertile hills of Moruga. There, the rice survived in secret for generations. A crop of resistance, survival, and pride. Today, Moruga Hill Rice is making its return home, from the hills of Trinidad back to Southern soil.

This grain is becoming a full-circle cultural moment and are beyond honoured to be telling this story through food, family, and the deep threads that connect the Caribbean to the South.

Presented by Angostura® Rums, a Trinidadian legacy brand that, like this rice, has crossed oceans, carried culture, and stood the test of time 🇹🇹🥃

‘Lost & Found: From Roots to Rice’ Docuseries coming soon. Keep Searching. Stay Hungry.

Angostura Rums | Trinidad & Tobago | Drink Responsibly

Koda Digital Studios

07/22/2025

07/21/2025

07/20/2025

07/18/2025

07/18/2025

07/16/2025

07/13/2025

07/13/2025

07/11/2025

07/09/2025

07/08/2025

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