We’re going back to basics with this salty flavor focus; salt is one of the oldest O.G. and widely-used food seasonings on the planet, and we humans quite literally need it to live. (Cue validation for reaching for those Extra Toasty Cheez Its… we’ll wait). But this NaCl sodium chloride chemical compound is doing double duty in that it’s continually working overtime to make sure our bodies are doing their thing while also making tasty things tastier.
Salts of the Earth.
If you're ingesting salt from Planet Earth (you know, as opposed to any of the extra terrestrial organic salts that were found on Mars - and mark our words, bespoke planetary salts WILL be a thing… Himalayan is just so 21st century), that means at some point in time that salt originated from the oceans and seas. And while there are quite a few different types of edible salts - it doesn’t matter the color, crystal size or moisture level - it’s all still sodium chloride, people…
Time for a Salt Roll Call!
Celtic Grey Sea Salt - known for its mild brininess and slight mineral tang (and light grey hue from the clay lining of the salt beds where it’s harvested).
Flake Salt - tastes like salt but with that satisfying crunch and mouthfeel.
Fleur de Sel - has a high moisture content with a delicate briny vibe… I mean, it’s French.
Hawaiian Salts - its Black Salt has a slightly earthy, smoky flavor with a hint of sweetness, while its Pink Salt is more subtle with a saline flavor with a slight mineral undertone.
Infused & Seasoned Salt - it’s infused aka could be anything. Experiment with flavor.
Kosher Salt - some say a purer, cleaner salty flavor than table salt.
Pickling Salt - simply a fine-grain pure sodium chloride - no iodine or anticaking agents that are traditionally added to table salt.
Slab Salt - used for cooking or serving - this is usually a big ole’ slab of Himalayan Pink Salt.
Table Salt - salty but can have an ever so-slightly bitter aftertaste.
Celebrate the Awesome-Sauce
of Salt on Your Menu
Our Executive Director of Culinary Chef Tony Reed is slingin’ some concepts to inspire your next menu additions:
BREAKFAST
Greek Freak Shakshuka finished with Pacific Flake Salt
LUNCH
Salt Pepper Garlic Whole Sole
APPETIZER
Salt Pepper + Three Chiles French Onion Dip
DINNER
Salt Pepper Garlic Crusted
Beef Tenderloin
SIDES
Salt Crusted Potato Salt Pepper + Sour
Cream & Onion
DESSERT
Lemon Ricotta Cookies with Flake Salt
COCKTAIL
Margaritas with a Black Salt Rim