Deviled Eggs with Red Pepper and Black Diamond Sea Salt 0
Our friend at the flower market who grows the calla lilies for our shop in Portland also has 40 chickens. Every year over the winter, as the pluvial Pacific Northwest endures its onslaught of alternating grey darkness and dark greyness, the birds more or less give up egg laying altogether. Stubborn about our eggs, we more or less give them up too, and the resulting drought of omelets, frittatas, aiolis, caesar salads, mayonnaises, pound cakes, and pisco sours is one of the greatest hardships of winter.
Pan-Fried Sesame Salmon with Iburi-Jio Cherry Smoked Salt 0
A salmon caught high in the freshwater streams of the mountains bears within its pink flesh the flavors of faraway places in the Pacific Ocean, a rosy imprint of the long voyage back to its birthplace. These fish see a lot of things below the ocean depths. And then they eat them. Salmon deserve a suitably thoughtful and voracious treatment in the kitchen.