Local Palate: 
May/June 2012

“Please pass the salt!” We all know that classic phrase, usually uttered with a certain urgency. All primed for that great first bite, always the best bite, only to fall flat, the flavor still trapped inside waiting to be released with a pinch of the powerhouse of flavor; salt. What is the big deal with salt? It’s just sodium chloride, isn’t it? Little white grains that make our food taste better right?”…..”Don’t know where to begin? We asked salt connoisseur and author Mark Bitterman to suggest an essential salt “starter kit.”

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