For the summer salt party, we ended up using eight different types of salt to present our take on a summer party. While most of the prep and chopping was done ahead of time, there was plenty of experimenting the day of the party.
Swanky venue for the party (Thanks Nathan and Sai!)
Salt cocktails expertly prepared by Jen. Habanero Watermelon Margarita (left) & Salted Caramel Martini (right).
Unveiling the gravalax (cured overnight).
Plating the peach caprese.
Unpacking a salt block that arrived just in time.
Last minute skewering. The skewering proved to the most time intensive part of the dinner party effort.
Cold curing on chilled block. It only takes a few seconds to get a refreshing touch of salt. The salt block serves as a wonderful canvas for simple flavor combinations.
Cooking on top of salt blocks. They retain heat well so we were able to cook the steak on the blocks on the rooftop. A twist and safer alternative to rooftop barbecuing.
Ceremonial cracking of the salt crust. The crust was for cooking and creating a wonderful texture. It was not meant to be eaten so this dish was the least salty in terms of taste.
Final experiment for dessert-curing ice cream on a frozen salt block. It took a little patience, but in the end we got bona fide ice cream!
Finally, enjoying dinner on the rooftop.
For those at home keeping a tally, we used sea salt to cure the salmon for the gravalax and curry salt to accent the Peach Caprese Salad, cold cured fruit and veggies on a chilled Himalayan salt block (with an optional chili salt condiment) and then cooked steak on Himalayan salt blocks that we heated, baked Branzino in a salt crust, seasoned sweet potatoes with Hawaiian salt (accompanied by a citrus salt goat cheese dip). The margaritas had a rim of Black Hawaiian salt and the martini combined salt and caramel. Finally, we served ice cream using salt in two different ways (strawberry ice cream made on chilled block and caramel ice cream infused with fleur de sel). Guests ate a lot of bread and drank a lot of water.
Photos by Carla Gabriel Garcia