We are very fortunate that many very talented people offered their suggestions, assistance and support when we first started out on our venture. Meg Matyia, an extremely talented photographer, generously shared her camera's lens with us to help convey our product and process. With chef Jessica Kalish, Meg writes Tale of the Fish where the absolute best of ingredients are combined with the best of ideas to create some of the best tasting and best looking dishes we have seen. Here is one of them.
We ship our very special sea salt to many, many restaurants across the U.S. every week. These restaurateurs and chefs tell us they treasure our finishing salt for its very special flavor, texture and appearance. As we prepare these orders, we try to imagine the dishes our salt will be used on. Salt intensifies and enhances flavors and, in the case of ours, adds a hint of the brininess of the Atlantic and a fantastic soft crunch.
We recently learned that a portion of our weekly shipments to Gramercy Tavern in NYC is destined for the pastry kitchen where pastry chef Miro Uskokovic holds sway (sweet and salty works). Miro served this Chocolate Peanut Butter Mousse Cake dressed with our pure Amagansett Sea Salt at the 2014 NYC Wine & Food Festival. While this magnificent creation seems daunting at first blush, it is well worth the effort! Thanks Chef for simplifying it a bit for us!
Our sea salt was discovered by a sous chef at the uber renowned Eleven Madison Park restaurant in NYC a couple of summers ago. Since then our sea salt has, in the words of Chef Daniel Humm, "become one of the most indispensable ingredients in our kitchen." We are proud and honored. It is especially nice to go back to EMP to say 'hi' to our friends there, eat some fabulous food and discover that our sea salt is used in ways we would not conceive of. Here is one created by Angela Pinkerton, EMP's first executive pastry chef.
We LOVE when restaurant chefs contact us to set up an account. We feel validated (perhaps we have insecurity issues), happy that more people are being exposed to our sea salt through these restaurants, and make a little income to boot. Recently, Chef Guy Reuge called asking for some of our sea salt for his Restaurant Mirabelle in Stony Brook, NY. Chef Reuge is a recipient of the coveted Toque d'Argent, along with the title, "Chef of the Year" by Les Maîtres Cuisiniers de France (Society of Master Chefs). We are honored he is one of our customers.
Following is one of Chef's recipes that is dually inspired by his French heritage and his Long Island home: "Duck Egg - 'Breakfast at Dinnertime'."
We continue to be amazed by the abundance of innovative, talented and thoughtful people producing food products on the East End of Long Island. Dock to Dish, Long Island's original Community and Restaurant Supported Fishery, is one of them. Dock to Dish is an alliance of local commercial fishermen and wild shellfish harvesters who provide their members with fresh seafood harvested with the consumer and the planet in mind. Members receive weekly shares of locally caught and sustainable seafood. Consumers get the freshest and best shellfish and fin fish possible and fishermen realize the economic and ecological value of providing traceable, sustainable seafood.
One recent week's share included Atlantic Sea Scallop, Longfin Squid and this delicious recipe for Scallop Crudo with Wasabi-Ginger Sauce by Chef Eric Ripert, a founding member of the Restaurant Supported Fishery (RSF) division of Dock to Dish.
Our weekly routine includes surfing the web to discover, among other things, the prior week's mentions of our salt on menus, ingredient lists, tweets, blogs and the like. Although this has now become old hat (for which we are grateful!), it stills brings a broad smile and wonderful feeling of accomplishment. If we paid more attention in that college psychology course that met way too early in the morning, we would probably attribute this to deep-seated insecurities and a need for validation.
This week, we came across bonberi, "a curated editorial website devoted to food and well-being" and this oh-so-simple, but oh-so-good crudo recipe by novelist Jessica Soffer. Nothing shocking here, just confirmation that great ingredients, simply prepared creates great food.
Our friend Amy, a private chef just outside of Philadelphia (she is great - contact us if you would like to be put in touch with her), visited us recently. Amy has been a tremendous sounding board and has helped us a great deal as we play with flavor and packaging ideas. She has even helped us prepare for markets, tasting events and trade shows and has represented us at many shows.
On a recent visit, after looking at a map of the nearby North Fork of Long Island, Amy came up with our Orient Point Blend, a delicious Asian inspired sea salt blend with Sichuan peppercorns, toasted ginger and garlic. We used it that night on cedar plank and it was a BIG hit! Give it a try.
Sometimes the best things can also be the simplest. With the best of ingredients, French radishes + whipped butter + sea salt is one of them.
We were first turned on to this treat by our friends at The NoMad in NYC. A short time later, we were happily surprised to read about it in Mimi Sheraton's "10 Most Memorable Meals" article in the June 2013 Food Issue of Smithsonian Magazine.
Writing about her gastronomic epiphanies, she describes the "radis au beurre heaven" found at The NoMad where "each petite white-tipped pink French radish is individually molded in a tiny round cup of sweet butter. All that is needed for total bliss is a few grains of the sea salt." We are proud our fleur de sel brought Mimi Sheraton bliss.
We were asked to share our sea salt making technique with the staff of Ina Garten's Barefoot Contessa for use in a sea salt salted caramel brownies segment. Had we known that the day for filming would be the coldest of the year, we would have suggested something hot instead! Although ice was forming in the top of our buckets of sea water, the thought of the delicious, chocolaty-briny-sweet flavored treats to come kept us going. We weren't disappointed and don't think you will be either!
One of our absolutely favorite people, and an upcoming food writer/photographer to boot (click here to read her blog), recently shared with us this wonderful way to use our 100% Pure Amagansett Sea Salt. We used these soft pretzels as sandwich rolls; their texture and flavor were heavenly! We wish Nia would bake these more frequently for us. We are happy to share them with you.
The east end of Long Island is a very special place for us. We are so fortunate to be surrounded by the the ocean, farms and wonderful people! Laura is one of those people. She writes about her love for the edible communities of the Hamptons and North Fork in Out East Foodies. Following is one of Laura's ways to use our lemon zest blended sea salt.
Farmers' markets are great opportunity for us to meet and talk with those familiar and unfamiliar with our sea salts as well as with people of all ranges of culinary chops. Chef Kerry Heffernan (restaurants, Top Chef Master, etc.) introduced himself to us at one market and has become a wonderful customer and resource, eager to share with us his recent creations and ideas. Here is one.