This is your source for information on premium, unrefined, gourmet salt. Here you will find an ever-changing smorgasbord of entries by
our staff and guest authors about their experiences and love for gourmet salt, references to salt in the news and on the web, and salt application and tasting ideas.
Archive for June, 2009
Posted June 30th, 2009 by Amanda
Filed under: blog, Chef's Blend, Citrus Basil, Garlic Shallot, popcorn, Windy City Celery
Garlic Shallot Rocks it Out On Popcorn
Does anything inspire more awe than the humble little corn kernel that pops into a delicious snack with the help of heat? I just think it’s one of earth’s greatest (and tastiest) snacks (it isn’t half bad for your health either)!
Let’s be honest, though–what makes popcorn really delicious is the salt. But don’t even think about grabbing a salt shaker of commercial-grade table salt to use on these precious little gifts of yummy flavor. A snack like popcorn deserves better than that!
Try one of Beyond the Shaker’s premium gourmet salts on your next batch of popcorn with a bit of melted butter to help it stick. I promise you will not be disappointed. Here are some of my favorites for popcorn:
- Citrus Basil. It’s pretty much perfect in every way as the deep tones of citrus combine with unrefined sea salt and a touch of basil, for a light, crisp flavor.
- Windy City Celery. Organic mustard seed, jalapeno, and natural sea salt really bring the best out of popcorn. Delicious!
- Chef’s Blend. A little unrefined salt, a little gourmet pepper, a lot of taste.
- Garlic Shallot. Ah, YUM! Beautiful tangy earth tones practically leap into your mouth as the zip of organic garlic and shallot mix with gorgeous salinity. Need I say more?
So grab your kernels, a little oil, a pot and pop away. Marvel at the wonder of popcorn, and sprinkle on some Beyond the Shaker salts. Enjoy!
Posted June 25th, 2009 by Chris
Filed under: blog, jars, salt, Windy City Celery
Chris (one of our founders) and our Salt Chef, Eric Nittolo
We made it. 2+ years, a crazy amount of hours/days/weeks/months from everyone that believed in ‘salt,’ 5am day after day, lost weekends, cancelled dinners, lots of 7 & 7, and here we are. A condo filled with samples, printers, jars, labels, and of course, salt. Now it is real. We are live, and even got our first order (internally we had some bets going on which salt would be in the initial order, and not to toot my horn, but I won…Windy-City Celery!). Thanks to everyone on the ‘back-end’ for the incredible work and dedication to this endeavor. Now it is time to show everyone else why we think it is time to move Beyond the Shaker….
Posted June 22nd, 2009 by monika
Filed under: Chicago, hot dog, Windy City Celery
Chicago is proud of its culinary traditions, and no visit to the Second City is complete without an authentic Chicago-style Hot Dog. Historians trace its origins to famed Maxwell Street in the late 1920′s, where it earned the nickname “the Depression Sandwich.” A less expensive lunch option, customers got a Vienna Beef weiner with a “garden” on top – supplying both meat and veggies. Today, stands selling these legendary dogs are more prevalent in the city than any other national fast food chain.
As a Chicagoan born and bred, I have eaten plenty of Chicago-style dogs over the years, but have never made one in the comfort of my own home. When I obtained the Windy City Celery Blend from Beyond the Shaker, I knew it was time to go for it. First, the necessary ingredients:
- Steamed poppy seed hot dog bun
- All beef hot dog (steamed, preferably Vienna Beef)
- Yellow mustard
- Chopped white onion (raw)
- Sweet pickle relish (traditionally in a neon green hue)
- Sport peppers
- Tomato wedges
- Crisp kosher dill pickle spear
- Dash of celery salt
Assembling the hot dog took a bit of work – that’s a lot to put on one bun! Once all the condiments were on the dog, I topped it off with the Windy City Celery Blend. The difference here is that Beyond the Shaker’s blend is not your typical celery salt – our chef goes a step further and adds shallots, jalapenos, mustard seeds, garlic, and Murray River Salt to create a gourmet blend that will make your Chicago-style hot dog better than the original. My advice? Pick up the Windy City Celery Blend and make a hot dog for yourself! Just remember – no ketchup allowed!
Posted June 15th, 2009 by Cathy
Filed under: egg, French Herb, ham, Hickory Maple, strawberries, Windy City Celery
You would pair the perfect wine with every course, select the appropriate fork for every serving, so why not choose the ideal salt to enhance every dish and take flight into a whole new world?
The Easter Sunday meal was the time to test this out. We started with the classic decorated hard boiled Easter egg and a dash of Windy City Celery salt. The next course was a fresh pea and potato soup taken to a new level after mixing in a dab of Truffle Wet salt. The aroma was heavenly. Ham slices came to life after a sprinkling of some Hickory Maple salt on top. Along side was a serving of snap peas and asparagus with vinaigrette brightened up with a pinch of the French Herb salt – a taste of Provence. And dessert? A little Citrus Wet salt mixed in with the strawberries over a luscious slice of cheese cake did the trick. Only the solid chocolate bunny escaped the salt tastings.
Have fun experimenting with your own flights and trying your own combinations!