No doubt about it: America loves salt. And it's everywhere - in snack foods, in artisan caramels and in almost everyone’s kitchen. But how long have you really spent thinking about and really tasting salt? If the answer is "not at all", Mark Bitterman, Selmelier (which means expert salt-taster) has you covered.
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Results tagged “springhill”
Spring Hill Celebrates "Salted" with Mark Bitterman Sunday
Top Chef's Michael Voltaggio: Lost in Seattle
If you spend all your free time following chefs and food writers on Twitter (which, um, we totally don't do, by the way) you may have noticed an awful lot of big food names in Seattle last weekend.
New(er) Restaurants Earn National Accolades
Talk about a city building a big ego: another set of "Best of..." awards have been bestowed to some of Seattle's finest culinary talent in Travel + Leisure Magazine's "50 Best New U.S. Restaurants." The judges were set on finding restaurants and chefs that owned a sense of culinary ambition--okay, crazy enough to dare to open in a shaky economy--who also brought a warm, welcoming and innovative approach when it came time to cooking a meal. Entire list of restaurants after the jump.
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