The long history of salt tells the story of its importance to our survival. From being an essential mineral our bodies need to its role in food preservation, we can’t do without it. But first and foremost, we think about salt in its role as a cooking essential. And these days, with so many options on the grocery shelf, it can be confusing which type to use for different recipes or just seasoning. 

In this workshop you’ll taste a wide variety of culinary salts, discuss their origins, and learn how they are processed. Then dive into playing with the best choices for specific styles of cooking. Experiment with making a whole salt-crusted chicken, brown sugar-coriander cured salmon, maple-brined pork with roast pears & juniper, a winter Caesar salad with cured egg yolks, spiced yogurt cheese with roasted vegetables, and salted lavender lemon bars. Sunday will culminate in a hearty lunch—and plan on taking home a few bottles of herbal finishing salts and cocktail rimmers.

Students age 14+ may sign up for this course.

Required Tools 

• Assorted containers for leftover food
• A basket or box to carry containers & bottles of dried salt blends home

Optional Tools 

• Favorite apron