Cooking Light featured Mark Bitterman and the Meadow in its feature on local food heros. An excerpt: [Mark] tells of the day an older Welsh couple stopped in, the wife practically dragging her husband by his ear. The man looked dismissive. Bitterman pulled out a jar of Halen Mon Gold, an amber-colored smoked sea salt from Wales, and told them the story behind the salt. An 800-year-old oak tree fell, devastating the property owners, who mourned until they decided they could use the wood to smoke a local salt. "The husband’s eyes just went wide," Bitterman gleefully recounts. "I knew he’d love that gorgeous, oaky, barbecuey salt. It’s a manly favor. They became regular customers after that."
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I bought this as part of a flight of Japanese and Hawaiian salts to "snack" on during a prolonged fast. It tastes very unique and I enjoy it on cooking too.
I tried a sampler box of smoked salts and found the Pecan Smoked Salt amazing. As a result, I purchased a large bottle that now sits on my counter in easy reach while preparing food. I have always liked the smoked salts that The Meadow carries and have gifted them to others. But when I tried the Pecan Smoked Sea Salt for myself it was an unexpected delight. Now the salt finds its way into many of the foods I prepare. My new favorite.
Love the Meadow...been shopping with them since they first opened their New York store 20 years ago. Lately I've been driven to the dark side... dark chocolate. The darker the better and this is pretty dark. Most local chocolatiers will only go to 72%. This is 92. Not for everyone.
This single origin chocolate from Kona, Hawaii is perfection. One only needs to try a small nibble to be filled with the aroma and taste of a tropical treat.