Eastern Home & Travel May/June 2017 - Page 39

TASTINGS “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 EASTERN HOME & TRAVEL 39