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"It is the by
far the best food party I've ever been to"
- Suzie Brown,
Los Angeles
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Guide
to making any occasion a Salt Party:
We always recommend assorted apples and pears sliced and tasted side by side with all the salts to get a good overview
of their flavor profiles. Also, a favorite of mine (and most foodies) is a good crusty baguette, Plugra butter (great
French butter) and all the salts tasted (separately of course). Some other great and easy ways to taste all the salts are
with any ripe melon (watermelon, cantelope, honeydew).
My favorite zingers are our signature Saltini: baby tomatoes
skewered, dunked in chilled vodka and then dipped in Six Pepper Salt. Also, peeled Clementines (or any seedless tangerine)
skewered and dunked in great extra virgin olive oil and then dipped in Tangerine or Preserved Lemon Salt. We also love sliced
Jicama with the Lavender Salt as well as french caramels and dark chocolate. Roast up some baby potatoes (don't add any
salt before cooking) and dip in the Truffle & Salt for a real treat!
Experiment & enjoy!
Joni ~ Saltartist
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Have your very own Saltparty.
Remember, the
first and only rule of Saltistry...
there are no rules in Saltistry! Pinch. Sprinkle. Drizzle.
Dip. Dunk. Scatter.
Whatever technique you choose, just ban that shaker.
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