chili salt, perhaps the hottest salt in the world, for some of our
lot of heat. He makes his own for the bartenders at Alma Cucina, a
staff also make hibiscus, carrot, saffron and lime salts.
A specialty of the house is cricket salt made from crickets he
salt is kept behind the bar for patrons who want to try it. He also
keeps roasted crickets on hand for the really daring.
stovetop until the water evaporates. This produces a concentrated
Hibiscus salt, made in-house at Alma Cucina, is used in The Lay of the Land
cocktail—Herradura silver tequila, Poire William liqueur, jalapeño and cucumber.
The carrot salt is used with carrot cake.
Although Clevenger likes to make as much as possible in-house, he does buy some specialty salts. Among them are black
and red lava salts, Himalayan salt and Murray River. A favorite
is Viking smoked sea salt from Denmark, which is black and
IN THE KITCHEN
country. Bourbon smoked salt is one of them. To make it, sea salt
is solar-evaporated, then smoked with staves from barrels used
of a spice blend made by the company.
It also is a good match with ham and eggs, steak, salmon and
smoked sea salt lines the rims of glasses for Chuck and Mary, a
sea salt that he says is lower in sodium and higher in magnesium.
He likes it for raw dishes such as scallops and tuna. Both white
He also makes some of his own salts, including a toasted-corn;variety;to;go;with;dishes;featuring;cilantro,;jalapeño;and
Kalamata olives and blends them with Maldon, a mild British
SUZANNE HALL HAS BEEN WRITING ABOUT CHEFS, RESTAURANTS, FOOD AND WINE FROM HER
HOME IN SODDY DAISY, TENN., FOR MORE THAN 25 YEARS.