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.
Posts Tagged ‘Fleur de Sel’
Posted August 11th, 2010 by Chris
Filed under: book review, Fleur de Sel, Murray River, recipe, reviews, Sel Gris
Another resource in the kitchen that I find myself reaching for often, and just ‘reading’ randomly during downtime is What’s A Cook To Do? an invaluable reference by James Peterson (here is a Amazon link). The book is captioned as an “Illustrated Guide To Essential Tools, Tips, Techniques, and Tricks” – and I can attest to the honesty of that statement. The book is chocked full of hundreds of color photos of food and culinary tools. Even better, there are detailed pictures of knife work on various vegetables, proteins and breads.
Peterson has a concise commentary on various salts, which includes a brief discussion of the four essential types of salt that should be in the home chef’s arsenal. These salts are comprised of inexpensive kosher salt, fine flake or grain salt (for when coarse salt is too crunchy, we would recommend Murray River), sea salt (like Sel Gris, which is full of ocean flavors), and Fleur de Sel for delicate foods.
I found the section of the book on broths, soups and sauces to be very informative. The shellfish and fish chapter is also quite educational (including several ways to prepare scallops – a personal favorite). Want detailed directions on how to carve a chicken or make a prime rib roast? Check out the poultry and meat section. Peterson’s writing style is easy to follow, and his detailed techniques show expansive depth of knowledge.
If you can’t tell, I would definitely recommend this guide for any home chef, and at $11.53 on Amazon, honestly it is an unbelievable deal.
Posted January 18th, 2010 by Chris
Filed under: carrot soup, Citrus Basil, Fleur de Sel, Hot Habanero, Murray River, recipe, Sel Gris
It is winter in the Midwest. This means shortened days and bone chilling, unrelenting, cold. This is the type of cold your mom warned you of…it sinks into your body and you feel like a long forgotten icy-pop from the back of the freezer (the one with the strange ‘yellow’ flavor that no one likes). Yeah, that is some serious cold!
So warm up with this delightful carrot soup, which we promise is incredibly filling and robust. One bowl will allow you to battle even the worst of the winter weather while it warms you from the inside out. Some folks out there are probably rolling their eyes about the prospect of carrot soup. At first it does sound a little boring, like a hospital meal, but what if I told you that THIS particular recipe has almost a bottle of wine in it? Hmmm…I certainly am not aware of any ER that is serving such culinary fare! And what if I went on to tell you that this recipe for carrot soup also contains the kick of fresh grated ginger root? Ah, yes, this really is not your typical carrot soup recipe, so perhaps you should give it a whirl and let your taste buds decide for themselves!
The other promise we can make you is that this recipe is ridiculously easy. The flavors do the work for you. No, they don’t cut up the onions or peel the carrots, but if you can accomplish the simple task of getting stuff in a pot, you will be a ‘seasoned’ (HA, never gets old) professional at whipping up this wonderful soup for you and your family/friends. AND the best part, is that it is not cream based, so there is an argument that it probably is not entirely bad for you (the 6 tablespoons of butter might indicate differently, but we will leave that determination to the experts).
Here are the ingredients:
6 tablespoons of butter, unsalted (you will be the master of what salts go into your food!)
2 tablespoons of olive oil
1 large yellow onion, chopped
1/3 cup chopped ginger root (you can pick this up at most grocery stores now..just use a potato peeler to remove the brown outer skin)
3 cloves of chopped garlic
5 cups of chicken or veggie stock, unsalted (I think you know why)
2 cups of dry white wine (just grab any old dry white wine, the grape varietal is not important)
1 lb of carrots, peeled and chopped into little coin shapes
2 tablespoons of lemon juice
2 tablespoons of either Beyond the Shaker Hot Habanero Blend (for those folks that want even more kick) or Citrus Basil Blend (for those folks that like a stronger citrus flavor)
Fresh chives (optional, but yummy)
2 teaspoons of a Pure Foundation Collection salt with a flakey texture, like Sel Gris, Fleur de Sel or Murray River.
1. Prepare all your ingredients ahead of time. Seriously. Organization like this will help make your cooking experience much more delightful and less rushed. Chop your onions, garlic and ginger root and toss them in a bowl together. Separately peel and cut your carrots. Have your wine bottle open (a small swig at this point is acceptable).
2. Get a large stock pot and put it on a medium heat. Add the butter and allow it to melt then add the olive oil. Drop in your onion, garlic and ginger root. Stir this around until the onions just start to become clear. Turn down the heat if anything starts to brown in the pot (browning is bad at this point).
3. Once your onions just begin to become clear add your Beyond Blend salt (either Hot Habanero Blend or Citrus Basil, but feel free to experiment too) and the carrots. Keep mixing (folding the carrots into the yummy flavors already built up in the pot) until the onions are completely clear. Add in the wine. Scrap the bottom of the pot with your mixing spoon or spatula to release all the crazy good flavors that have caramelized there. The wine will help you a lot here. Now keep mixing periodically until the whole mixture starts to boil.
4. Now add in the chicken or veggie stock and wait until the mixture boils again, and then turn it down to a simmer (like a mini boil, small little bubble escaping across the entire surface).
5. The mixture should simmer until you can pull a carrot out and it is soft all the way through (put a fork in it to test). Turn off the heat completely. Add the lemon juice.
6. If you are using a blender with a glass pitcher, be careful to allow the mixture to cool a bit before blending. The heat can easily crack the blender, and that would mean ‘no soup for you!’ Pour the mixture into a blender. Blend the heck out of it until it is a consistent and uniform color.
7. Add the blended mixture back to the pot to warm it up again, if necessary. To serve, add to bowls and top with the rough chopped chives and the flakey salt – season to taste with the salt. Most likely the soup will need some salt at this point since we were careful to only include ingredients that did not have salt in them in our soup mixture.
That is it! Seriously, I broke out each step to guide you through the process, but do not let that fool you into thinking this recipe is complex. It is very simple and the robust flavors will make you think differently about carrot soup. In all, it took about 45 minutes to make with the bulk of the time required to allow the carrots to become tender.
For the more adventure driven cooks, try these variations:
1. Add two medium sized Serrano peppers, chopped, to the mix at the same time as wine. The trick to the heat is the seeds of the pepper. Add them all if you want some SERIOUS heat or add just a bit for some nice spicy warmth.
2. Parsnip. Sounds like a funny name, but tastes great with carrot. Take three large parsnips, peel them with a potato peel. Coat with olive oil and put on a roasting pan covered with aluminum foil in a 400 oven for about 20 minutes. The parsnips are ready when they have a little brown to them and are soft. Now throw this into the mix at the same time as the carrots. Wow, is that good and worth the extra effort. Seriously do not rob yourself of the yum.
3. Add a dollop of plain yogurt or butter to the top of the soup just prior to serving.
Posted August 19th, 2009 by Lindsey
Filed under: Chanterelle Vanilla, cravings, flavor, Fleur de Sel, Herb Garden, Hickory Maple, Himalayan Pink, Murray River
Veggies go great with salt!
Why do I crave salt? From time to time, everyone experiences cravings. Cravings can be influenced by culture, by the seasons, by your particular taste buds. A craving may signal a certain nutritional inadequacy or deficiency. My cravings typically tend towards savory foods, and I often crave salt. But why? Why do we crave salt? There is a biological theory, but I have another theory too.
Intense salt cravings can be a symptom of an underlying medical condition such as an adrenal insufficiency. Salt cravings can also mean your body is lacking something that it thinks it can get from salt, such as certain minerals that are found in salt. But wait, there are minerals in salt? Well that depends on the kind of salt. Regular table salt has been processed to remove its natural minerals. Therefore, if you are craving minerals, processed salt will not fulfill what the body desires. Don’t worry, we’ve got you covered. Beyond the Shaker Pure Foundation Salts such as Himalayan Pink and Murray River contain naturally occurring minerals that the body associates with salt.
I have yet another theory why we crave salt. Because it makes our food delicious! Many of us live in a bland, underseasoned world. What we crave perhaps isn’t salt, but rather the bright, vibrant flavors that come alive to us when salt is used properly. What we crave is chicken that tastes like chicken. We want chicken that was raised on a farm, eating grass and seeds and bugs. A chicken that is not only cooked properly but seasoned well to highlight its juiciness. Salt is the light that illuminates those flavors. Simple Fleur de Sel is enough, or you can elevate it to the next level with Hickory Maple or Chanterelle Vanilla. What we crave is a tomato. Not a mealy, watery red vegetable from the grocery store, but a beautiful, meaty, sun-ripened tomato that was grown in natural soil and raised with water and sunlight. A tomato that has been seasoned with Murray River or Herb Garden Blend, perhaps splashed with a little aged balsamic vinegar.
Our cravings are a signal, a mental response to the bodies needs or desires. Sometimes, they are biological. But often they are more primitive. The need, in fact the hunger, for something more, something better, something to satisfy both the palate and the soul. Salt soothes the craving and nourishes the body.
Posted August 10th, 2009 by Chris
Filed under: Fleur de Sel, Salt Paradox, Sel Gris
While recently dining at a new Chicago restaurant (which will go unnamed for reasons that will be apparent) I was struck by the culinary irony represented by the little glass salt shaker in front of me. So common place and at home at restaurants across the country in an almost identical form – a square-edged jar of tapered glass topped by a bulbous silver cap riddled with holes and imprinted with “stainless steel.” Yep, you have seen the one. We all have. About a billion+ times.
Even more remarkable though, is that this undifferentiated format for delivering factory processed salt has graced the tables of every quality of restaurant imaginable, and regardless of the culinary venue, the same little glass jar serves as a device to administer table salt- be it the greasy spoon diner in Wyoming, the McDonalds (with giant “play-land” attached) in the middle of Michigan, or the finest five-star restaurant smack dab in foodie mecca. It is always the same. In many ways, this icon unites restaurant customers in a metaphysical web of culinary connectivity and serves as a common marker of how to access the ‘salt’ we crave. Clearly we are more intelligent than that, and so if all of a sudden table salt started appearing in a square orange box at our favorite restaurants, my guess is that we would still be able to figure out where to find salt (hopefully).
What this all means is that the iconic jar with silver lid is not the common thread, but instead it is the contents of the vessel which ties our gastronomic dining experiences together. It is table salt itself that is the common denominator. Five star restaurant to five dollar foot long, the very same processed table salt finds its way into these varied establishments of food. Anyway, if you have followed to this point, and since I suspect to be referring to this concept often, I’ll assign it a name- the “Salt Paradox.”
For the love of god, get this guy a Beyond the Shaker Tasting packet!
Getting back to the story, the food that I was eating at this Chicago restaurant was simply incredible….for those folks that rank their meals (oh, you are so busted), this was easily one of the best dinners I had consumed in Q2 2009. And it should have been! The prices were about as outrageous as the dishes being served. It was as if the restaurant was trying to provide indisputable evidence that the saying “you get what you pay for” is completely true. The one quibble I had with the dining experience, which centered around the finest local, sustainable, organic ingredients available, was that it lacked salt. The flavors were all good, but very muted. A sprinkle of naturally yummy, yet shockingly simple, Fleur de Sel or Sel Gris would take the meal from great to
Being a salt-erpenuer (wow that was a bad one), you would think I would have loads of salt ‘Tastings’ in every little pocket on my person – just standing at the ready to correct this flavor injustice. Unfortunately, I was plum cleared out of Tastings since dinner was a stop off after having attended an event earlier in the evening (where I met several amazing food-focused companies that had launched in Chicago…more on that later). So there I was….salt deprived but knowing that my meal was on the precipice of perfection if only I could amplify the flavors and right this deficiency with the taste-force of salinity…
Posted August 1st, 2009 by Lindsey
Filed under: arugula, Farmers' Market, Fleur de Sel, Hickory Maple, salad
Everything required for an amazing salad.
President Obama may have made a national faux pas when he commented on the price of arugula at Whole Foods, but you’ll find a great deal on arugula this summer at the local Farmers’ Market. When the sun starts warming the sidewalks, and the days get slowly longer, I know it’s time for my favorite summer salad green. In season, you can get a large bunch pulled fresh from the soil for only a couple dollars. Arugula, or rucola or rocket as it’s known in many parts of the world, is a robust and peppery, long-leafed lettuce. Used frequently as a salad green, arugula is also a tasty to addition to sandwiches, paninis or pizza. Because arugula has so much peppery flavor on its own, you don’t want to overpower it with a heavy, creamy dressing.
One of my favorite restaurants in Chicago features an arugula salad with crispy prosciutto, shaved parmesan and lemon vinaigrette. It’s heavenly. I decided to recreate this delicious dish at home. I started with fresh arugula and drizzled it with quality olive oil. When making a simple salad (or any simple dish without a lot of ingredients), it is vital to use high quality products. With only a few ingredients, each item plays a critical role in the final success of the flavors. Take a fresh lemon and squeeze about a quarter to a half over the arugula. To add a salty, savory component and balance out the acidity of the lemon and the peppery arugula, I like to shave a few pieces of Parmigiano Reggiano over the greens. You must use real Parmigiano Reggiano. Any other parmesan is not worthy to kiss the feet of Parmigiano Reggiano (really it’s like table versus Fleur de Sel). Finally, I finish it off with a teaspoon or two of Truffle Wet Salt, toss and enjoy. The Truffle Wet Salt adds a warm, earthy component that harmonizes beautifully with the salty Parmigiano Reggiano, tart fresh lemon and sharp, peppery arugula. The flavors with dance around in your mouth, rounded out by the good, quality olive oil. Mmmm…so good. There are times I’ve eaten this everyday for a week.
But recently I’ve been craving Beyond the Shaker Hickory Maple Salt. Something about the sweet, smoky, vanilla flavors of Hickory Maple Salt…I think about it every day. I want to put it on everything, and I’ve been struggling with whether or not this would be good with my leftover arugula. I needed to balance the salt and sweetness with something sharp. Vinegar didn’t seem right; the flavor might overpower the Hickory Maple. Lemon and Hickory Maple didn’t sound right. Finally, I decided to give it a whirl with blue cheese. While blue cheese doesn’t have the acidity of vinegar or lemon juice, it does have a sharpness that is a great contrast to something sweet or smoky. I already know I like blue cheese with meat, so why not with smoky Hickory Maple? I started with some hand torn arugula and again drizzled it with that good quality olive oil. Hickory Maple (a generous sprinkling) came next, followed by a healthy handful of crumbled blue cheese. Finally, I decided to add some chopped yellow tomatoes from the Farmers’ Market. I tossed it all together really well to allow the tomatoes, olive oil and salt to form a nice juicy coating over the arugula. Well, let me tell you, it was amazing. The peppery arugula paired nicely with the juicy yellow tomatoes. The blue cheese and Hickory Maple Salt were an amazing pair – salty, sweet, sharp, smoky. This pairing is definitely a keeper. I just hope arugula stays in season!
We’d love to hear some of your salty salad ideas; please share!
Posted July 27th, 2009 by Chris
Filed under: Citrus Basil, Fleur de Sel, glass rim, Hot Habenero, recipe, rimmers, Windy City Celery
Nothing beats a great drink with a salty rim!
Salt and summer. Sunny weekend afternoons. And summer drinks, of course. It just all goes together perfectly. For me (and my statistically insignificant and 100% unscientific poll indicates most people in this world feel the same way), the quintessential summer drink is the tangy margarita (on the rocks) with a salt crusted rim. The salt balances out the bitter tartness of the lemon and lime in the margarita, and provides the perfect refreshing flavor, especially on steamy hot days. Interestingly, sodium is an essential nutrient that is lost when we sweat (here is an article from a website for runners that sums up how it all works). In fact, if you look at most exercise drinks, they contain higher than expected sodium content as part of the ‘secret recipe’ that helps athletes regain electrolytes lost during strenuous activity.
Why this background is at all interesting to us, the informed and hungry salt consumer, is simply a question of the manner in which the margarita evolved to its in enlightened state for which we now get to enjoy it. How did this seemingly perfect drink take the prescribed format we have come to expect? Perhaps the margarita is so delicious and refreshing during hot summer months because this is when our bodies physically crave salt the most. It is said that some deep wired parts of the ancient human brain developed to instinctually drive us to consume items that our bodies require to stay healthy (or alive). Our own evolution allowed the reinforcement of this survival instinct by rewarding us with a pleasurable experience when we eat/drink something that keeps our bodies working in good order. Of course I have no idea if this is the actual reason behind why margaritas taste so dang amazing, but it is fun to theorize a mind/body justification for why we love them so much.
Margaritas are really the beginning of the ‘rimmer’ craze. Restaurants and bars have gone into overdrive offering different sugar, salt, and even chocolate options for every drink you can imagine. And we are rewarded with tasty combinations that add further complexity to those cocktails we already know and love. The term ‘rimmer’ makes complete descriptive sense and yet, simultaneously, I think we can all agree it is also an unfortunate name. Really I do not have a better option (yet), and I doubt I have much sway with the rimmer/bar/restaurant terminology community anyway, so RIMMER it is!
The picture above is from a beautiful new patio bar in Chicago at the Trump Tower called “16″ (it is on the 16th floor of the building). This is a play on the classic margarita with a touch of coconut flavored rum. But the real excitement is on the rim, as it is crusted in a mixture of fleur de sel and dried flaked coconut. The blend draws out all of the flavors in the drink and leaves a wonderfully refreshing after taste. Drinks that we have been enjoying this summer with Beyond the Shaker salts include strawberry daiquiris with a Citrus Basil rimmer and Bloody Mary’s with Hot Habenero or Windy City Celery along the rim.
It appears that rimmers are here to stay, and although the term is slightly strange, the resulting flavor is not to be ignored. We love this rimmer trend, and we plan to continue to push the envelope with matching great drinks with Beyond the Shaker premium gourmet salts and blends.
Posted July 18th, 2009 by Amanda
Filed under: chocolate, Citrus Basil, Cyprus Black Lava, Fleur de Sel, Hickory Maple, Hot Habanero, Murray River, Sel Gri, Truffle Wet
A perfect match of salt and chocolate
I’ll admit it: I’m a sucker for fancy chocolates. They’re just fun, compact little treats that bring a smile to my face and my stomach (assuming a stomach can ACTUALLY smile).
But it’s not just the pretty little treats you find behind the glass at your local candy shop..what I really like are the new wave of chocolate bars that are gracing the aisles of our favorite grocery stores. I usually get my groceries at Whole Foods, and they have this amazing ability to draw me in like a moth to light with their displays of fun chocolate bars and other chocolate fare. The labels are like sirens on the rocks, calling to me: 80% Cacao, Hazelnut, Mint—but in my latest visit, it was one siren’s song that finally drew me in: Dagoba’s organic chocolate with hemp, pumpkin and sunflower seeds and a touch of fleur de sel sea salt.
I had to get it. How could I not? How could I resist something like that? No way jose!
Dagoba has so many enchanting varieties of chocolate, and this one was no different. The perfect balance of salt to sweet—that touch of fleur de sel sea salt is not lost on you at all. It’s definitely there, filling out the nutty, chocolaty flavors.
It’s not decadent, though—it feels entirely nutritious in the most delicious kind of way.
I took a look at their website, and sure enough, they feel the same way about this little delight: Dark chocolate with omega-rich hemp seeds, heart healthy pumpkin and sunflower seeds, and a touch of Balinese sea salt. An energetic combination of power foods for body and mind in a base of our delicious 68% dark chocolate.
We have experimented a bit with salt and chocolate here at Beyond the Shaker, and we have found that Citrus Basil is incredible when lightly sprinkled on dark or milk chocolate. The citrus notes combined with sweet basil, really highlights the rich chocolate. In our taste tests, the other Beyond Blend that really teased out interesting depth of flavor from dark chocolate was the smoky sweet Hickory Maple blend. Again, we recommend only using a a touch of salt on the chocolate as you do not want to overpower the sweetness of the dark chocolate.
Other salts in our Pure Foundation collection that seem obvious for chocolate experimentation include Murray River, Sel Gris or Cyprus Black Lava (for light salinity, grey color and crunchy texture). If you are willing to be a bit adventurous (and yes, we will be trying these options soon), the following salts from our Beyond Blends collection may make the perfect pair for chocolate – Everest Wet salt, Truffle Wet Salt (oh yes), or Hot Habanero (heat and sweet are a great combo).
Ok, time to go find some chocolates of my own…
Posted July 15th, 2009 by monika
Filed under: Chef's Blend, Fleur de Sel, Fumee de Sel, Garlic Shallot, global, Hawaiian Black Lava, Herb Garden, Maple Steak, Murray River, organic, Red Alaea, Sel Gris, trends
Citrus Basil teases out subtle flavors in this beet and apple salad.
Foodies love to predict trends for the upcoming year – what chefs will serve in their restaurants, what the masses will cook at home. For the last decade, one trend continues: globalization and variety. Americans are becoming more adventurous and embracing cuisines from around the world. They are experimenting with exotic produce, fish, spices and seasonings at home. 2009 sees the increasing use of spices and seasonings inspired by international cuisine to bring some variety to our daily meals.
Try the following exotic blends and wet salts from Beyond the Shaker to shake things up!
-Hot Habanero Blend: Bring the flavors of Mexico to your kitchen with this blend that includes several types of chilis (including habanero) and cilantro for a burst of heat and flavor. Use of Hawaiian Black Lava and Red Alaea salts bring bountiful salinity, incredible texture, and a radiant color to the blend. Try it on snapper, chicken, tacos, salsa and more.
-Citrus Basil Blend: G’day mate! This blend uses Murray River salt and lemon myrtle, both hailing from Australia. Combined with other organic citrus ingredients, this blend tastes great on chicken or any grilled white fish.
-French Herb Blend: Combining the best of France’s herbs from the Provence region (rosemary, thyme, basil, and lavender) with truffles and Fleur de Sel, recreate romantic cuisines with these timeless flavors reminiscent of the foods found on the coastline of France. Great on sole, poultry and in butter sauces. Put on your apron and channel your inner Julia Child.
-Everest Wet Salt: Using Himalayan Pink Salt, kafir leaves, lemongrass and wasabi, get a taste of Asia with this wet blend. Great for lightly seasoning sushi fish, ahi tuna or even poultry, get ready to climb to new heights with your dining experience!
Posted July 12th, 2009 by Chris
Filed under: Boathouse, Citrus Basil, Fleur de Sel, French Herb, Hickory Maple, steak, Traverse City
While eating at The Boathouse in Traverse City (the home of our Salt Chef), I was treated to one of the most delicate and delightful cuts of meat I have had in years. Of course the name “Waygu Kobe beef” is enough to send excited shivers down a dinner guest’s spine and make the wallet tremble in fear. Since I had not been to Traverse City nearly as much as I wanted this summer, I thought recession be damned, and boldly placed my order! I was certain Executive Chef Eric, wouldn’t dare mess around with something sculpted with culinary purpose out of nature by the master Japanese cattle farmers, and so I went “all-in” with the 5 ounce filet.
And indeed, I was rewarded when my plate arrived at our table. We already had a marvelous meal up to this point, but nothing makes such a grand entrance as a perfectly cooked piece of some of the finest steak known. Tender and bursting with flavor, I couldn’t wait to carve into this lovely cut of meat.
A rare sneak peek at the Beyond the Shaker resealable, foil-lined, sample pack (coming soon…we know you are excited)…
We were given knives that would normally have a difficult time carving through a properly seared scallop, let alone beef, but of course the playful point was made. This was no ordinary steak, and the typical cutlery would be unnecessary to enjoy the remarkably tender filet. Chef Eric lightly seasoned the meat with the queen of the unrefined world of salt, fleur de sel, as we wanted to play with different combinations from our Beyond Blends collection. Of course, only the finest salt would do for this premium steak experience, and so we brought Hickory Maple, French Herb, and Citrus Basil out of flavor arsenal (tucked in resealable sample packs, of course).
We knew each of these blends was amazingly scrumptious as a finishing salt on steak we had grilled at home, but the question was if the flavors and textures would match well on one of the world’s finest cuts of beef… and the answer? Well it can be summed up by the fact that over a week later I am still dreaming (and writing) about this dining experience. For the Waygu virgin, this is a very special breed of cattle that is known for its flavor and subtle texture. The meat is heavily marbled which adds to its juicy tenderness. The ‘Kobe’ part of the name is a reference to the area in Japan where the cattle was raised. Waygu ranchers are known for the special care used to raise these incredible animals.
Anyway, all three of the Beyond Blends we tried on our steaks finished them beautifully, highlighting the unmistakable flavor and texture of the Waygu beef. The favorite of the table was Hickory Maple, with Citrus Basil and French Herb not far behind. Regardless, you can’t go wrong with this cut of meat (if your bank account can handle the sizable blow), especially when in the hands of a master artist in the kitchen, like our Salt Chef. Cooked right, Waygu filets are some of the finest culinary experiences around (just don’t forget to pair your steak, or any grilled beef for that matter, with an equally premium gourmet salt)…