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Image: Erik Skaar
THE STORY OF Secret Stash Sea Salts (secretsalts.com) starts with a failed restaurant.
When Qube opened downtown in 2006, with decor inspired by Sour Apple Pucker and a menu concept only Derek Zoolander could explain with a straight face, we weren’t ready. But like so many overambitious projects, Qube’s departure left us with a few gems who have stuck around: Lisa Nakamura, now owner of Allium on Orcas Island; Joseph Conrad, now the chef at Ventana and Twist restaurants; and Janna Wemmer, then a server, now a restaurant consultant and media relations pro.
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Recipe
Chef Joseph Conrad shares a recipe for grilled pork ribs with corn and apricot salsa.
In the Qube days, “we envisioned making the flavored salts that Joe used to enhance his dishes available to the home cook,” says Wemmer. So when they found themselves unemployed, Joe and Janna pooled their savings and started an artisanal salt company that stirs mostly local ingredients into hand-harvested Portuguese sea salt. The shake-ons (in flavors like smoked chipotle, chorizo, and Niçoise olive) supply big flavor without any artificial additives, and help home chefs cut down on the cooking steps and calories that come with piling on a lot of extra ingredients.
Wemmer says more people are experimenting with different types of salt as they educate themselves on some of the downsides of the classic table brands. “The reason that fine, uniform granules pour so freely is because they have anticaking agents added,” says Wemmer. “The Morton’s umbrella girl isn’t quite as cute anymore, is she?” And while sea salt has the same amount of sodium as table salt, you can get a lot more flavor using just a small amount.
GRILLING WITH SEA SALT
WITH BARBECUE SEASON UPON US, CHEF CONRAD SHARES TIPS FOR GRILLING PERFECTLY SEASONED MEATS.
1. Whenever you use a fast-cooking technique like grilling to prepare red meats and pork, bring the protein to room temperature first. Chilled meat may not get hot enough during the cooking process.
2. Season meat with flavored sea salt at least 10 minutes before grilling, using about ½ tablespoon of salt per 8 ounces of meat. Advance seasoning cures the meat, pulls out some moisture, and heightens flavor.
3. Before you cook, check that the grill is hot enough (about 450 degrees Fahrenheit). That way you’ll wind up with a nicely charred crust on the outside of your meat and flavors will reach optimal intensity.
4. Once you’ve removed cooked meat from the grill, let it sit for 10 minutes before cutting. Resting helps the heat disperse and ensures precious juices won’t run out when you slice it. After that, feel free to dig in.
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Published in the The Best Places to Work... and Play issue of Seattle Met.
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