TASTINGS
PHOTOGRAPHY : SHUAN BUTCHER
“ It is the right finish to any dish that just needs a little extra salt crunch ; beautifully sliced pork roast , elegant sunny side eggs , crispy pork belly ,” he said . “ It ’ s a must-have ingredient that helps flavors reach their full potential .”
At The Pressroom , an American bistro located in a former hardware store in Lancaster , Pa ., they use J . Q . Dickinson salt for some of their finishing needs . According to General Manager Rob Commero , the pastry chef makes Parker House rolls for bread service and tops the rolls with a dab of the salt . The chef uses it to season some entrees , and also uses the ngari as a rennet to make ricotta used in the burrata cheese .
“ This is a very high-quality finishing salt ,” Commero said . “ When you pair that with the family ’ s story and where the salt is harvested , it really seems like a simple decision to carry their product .”
Finally , at the Inn at Gristmill Square , an 18-room boutique inn with a 50-seat restaurant featuring new American farm-to-table cuisine in Warm Springs , Va ., owner Kate Loeffler loves to feature small producers and local ingredients .
In their small scratch kitchen , the chef uses J . Q . Dickinson salt as a finishing salt for several dishes .
“ We use not only their heirloom salt , but their smoked and ramp salts ( as well ),” Loeffler said . “ Especially in the spring , when we go out in the woods and forage for wild West Virginia ramps for our menu . Adding a touch of ramp salt really elevates the dish and brings it full circle .”
In the mid-19th Century , the Kanawha Valley region was the salt-producing capital of the country . In fact , the “ Great Kanawha Salt ” was named the best salt in the world at the 1851 London World ’ s Fair . It ’ s nice to see Nancy and Lewis continue that salty tradition .
J . Q . Dickinson Salt Works 4797 Midland Drive , Charleston , W . Va . 304-925-7918 jqdsalt . com
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