Brilliant, Brined Turkey (without the trauma)
Posted July 10th, 2009 by AmandaFiled under: brines, Citrus Basil, Fumee de Sel, Hickory Maple, Himalayan Pink, recipe, turkey
A friend of mine has a serious love affair with turkey–not the country, but the poultry. She just can’t get enough of it. Delicious, nutritious, and available–what more could a girl ask for, really? Read full post.
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Our Salt Chef’s City Named Next “Foodie” Haven
Posted July 9th, 2009 by ChrisFiled under: Boathouse, local, organic, Salt Chef, sustainable, Traverse City
Having just come back from an amazing 4th of July weekend in Traverse City, Michigan, I was pleased to see that the region’s amazing culture of food is obtaining national press coverage as a premium dining destination. Read full post.
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Scallops & Sel Gris – A Perfect Combo
Posted July 4th, 2009 by ChrisFiled under: Chanterelle Vanilla, recipe, scallops, seafood, Sel Gris, Traverse City, Truffle Wet
Last night we had dinner at one of my favorite restaurants in the Traverse City area – Trattoria Stella, and the star appetizer (and perhaps the overall favorite of the evening), were these perfectly seared bay scallops. Prior to them being devoured by the hungry diners, I snapped a picture of them with my iPhone. Read full post.
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Nick’s Chili
Posted July 2nd, 2009 by AmandaFiled under: Chef's Blend, chili, Hot Habanero, recipe, Weight Watchers
I just made the most fabulous chili using Beyond the Shaker’s Hot Habanero Blend! Read full post.
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Serious margarita drinkers need serious salt
Posted July 1st, 2009 by ChrisFiled under: Citrus Basil, drink rim, glass rim, margarita, recipe, salt foam
Seems like you can’t turn the TV on without seeing a highly-exuberant chef taking a blow torch or dry ice to their food in attempt to create the next best freaky fare. This is all done in the name of molecular gastronomy, the science meets art meets food movement that is quite hot among chefs and restaurateurs these days. Read full post.
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Popcorn: A miraculous snack (and salt delivery system)
Posted June 30th, 2009 by AmandaFiled under: blog, Chef's Blend, Citrus Basil, Garlic Shallot, popcorn, Windy City Celery
Does anything inspire more awe than the humble little corn kernel that pops into a delicious snack with the help of a little heat? I just think it’s one of earth’s greatest (and tastiest) miracles! Read full post.
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Welcome, and away we go…
Posted June 25th, 2009 by ChrisFiled under: blog, salt, Salt Chef
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. Read full post.
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Chicago-style Hot Dog: A Culinary Icon
Posted June 22nd, 2009 by monikaFiled 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. Read full post.
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A Flight of Salt
Posted June 15th, 2009 by CathyFiled under: Citrus Wet, egg, French Herb, ham, Hickory Maple, strawberries, Truffle Wet, 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? Read full post.
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