Friday, August 1, 2014

Utah Local Produce Season is Raging 
at Sea Salt!!!


Straight from the fields of our local farmers come heirloom tomatoes of all sizes and shapes

They pair perfectly well with Buffalo Mozzarella, local basil, California olive oil and grey sea salt. 


Squash Blossoms, ready to be filled with a mixture of 
ricotta and fennel pollen

and made into a fritter.


Figs are coming back, too!

...and pair perfectly with our Salumi.

Wednesday, July 2, 2014

Of the Virtues of Eating Italian Food...

Any Questions?

Saturday, May 17, 2014

La Stagione Del Patio!


Enjoy the Italian Riviera and al fresco dinning on the Sea Salt Patio.


We are offering our spring menu featuring the following seasonal produce: wild mushrooms, nettles, asparagus, fava beans, English peas, artichokes, radishes, wild greens and baby root vegetables.




Monday, September 30, 2013

Salt Lake Magazine features Sea Salt and The Paris!

 Sea Salt and The Paris were recently featured in Salt Lake Magazine.

Please click on picture below to read article


Friday, August 23, 2013

On seasonality, Carbonara, and having to wait for made-from-scratch food.....




When in Rome do as ...

Tuesday, March 6, 2012

What is Sea Salt?



Sea Salt Is Our Expression Of Italy
At Sea Salt we are passionate about Italian food culture and we are devoted to the pleasure of food, wine and conviviality. At Sea Salt we strive to offer you our interpretation and our celebration of an authentic Italian meal and dining experience. From our heritage and passion, our many travels and experiences, we try and transport each diner to Italy with our ambiance, food, wine and service. As with Italian tradition we believe the kitchen and the table are the centers of pleasure, culture, and community and we endeavor to be true to this "Slow Food" ethos. 



The Essence of Sea Salt
At Sea Salt we cook with the seasons, using the freshest natural ingredients available to us from quality sustainable artisan producers and we always procure our ingredients locally whenever possible. We have confidence in simplicity and balance, letting the quality of our ingredients speak for themselves by showcasing natural food pairings, classic regional Italian recipes, and traditional cooking techniques. We do not look at ourselves as cooks and servers merely feeding and entertaining you but as artisan's crafting for you a quality food, wine and dining experience that is uniquely Italian.



What Is Slow Food  
The Slow Food movement was founded in 1986 by Carlo Petrini and a group of 62 inspired gastronomes in the little Piedmontese township of Bra, Italy as an act of protecting Italian food culture in opposition to an attempt by McDonald's to place its golden arches in the Piazza di Spagna area of Rome. By 1989 Slow Food had mushroomed into an international movement with delegates in 16 different countries to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they ate, where it came from, and how it tasted. Slow Food's original Manifesto was to cultivate public appreciation for ecologically, sustainably, and locally grown heirloom seasonal food and wine, artisanal food production, and the preservation of cultural food heritage and tradition where the kitchen and the table are the centers of pleasure, culture and community. The Slow Food Manifesto opposed fast cheap food and the values and systems of fast life and globalized GMO food production in favor of living a slower and more harmonious rhythm of life with one another, with our local environments and the planet. 


Sea Salt Is Clean And Green:
Along with using the freshest and best sustainably produced food products available, Sea Salt only uses pure unadulterated Sea Salt and Extra Virgin Olive Oil to season its dishes. Our food tastes only of what it is: clean, pure, wholesome, and soul satisfying! Taste, experience, and feel the difference, and eat your vegetables! We strive to be as green as possible and leave the smallest "eco-footprint" we can. Our building is LEEDS certified. We have an advanced Reverse Osmosis & Carbon Filter Water Purification- Carbonation System and produce our own pure water without charge to our guests. By sourcing our ingredients locally as much as possible and in the freshest and least processed state we minimize our carbon-footprint and packaging waste and maximize wholesomeness, nutrition, flavor and taste. We are single-stream recyclers, recycling 80% of our waste including 100% of our glass, cardboard, metal and plastic food containers.


Buon Appetito!

Monday, January 16, 2012

Now Featuring Winter Colors of Southern Italy









... & Authentic Seasonal Southern Italian Fare! 


Cipolline e Barbabietola in Agrodolce con Burrata - Grilled Cipolline Onion
and Beet, Villa Manodori Balsami Vinegar, Burrata allo Panna "Di Stefano",
Grilled Filoni

Pizza di Inverno dal Forno a Legna- Winter Pizza Special- Grilled
East Farms Kabocha Squash, Garlic, Hazelnuts, Sage Caciocavallo Cheese 

Coscio di Agnello Brasato con Risotto allo Zafferano - Braised Morgan Valley,
Utah Lamb Shank, Veal Stock, Wine, Fresh Herbs, Garlic, Preserved Lemon,
San Marzano Tomato RagĂș, Saffron Risotto, Gremolata

Thursday, December 29, 2011

Tanti Auguri di Buon Anno Nuovo!


Happy New Year!



Tuesday, December 20, 2011

Buon Natale! Merry Christmas!



















I Tre Magi - basilica di Santapollinare Nuovo- Ravenna Italy - 6th century

Wednesday, September 28, 2011

It's Tomato (canning) Time!!!!

It is that time of the year again where we get really busy running to the farmer's markets (not just the downtown one on Saturday morning) to gather the best our farmers have to offer... It is of course prime time for canning and we spend a lot of time doing just that.... Which is probably why we hardly have any time to sit at our desk and blog all day like some other places...  
At Sea Salt, we  pick and gather first, then we cook , then we feed our customers, then we eat and drink...

...then and only then we talk about it!!!!


In our garden... San Marzano tomatoes on the vine....


We don't just talk about local.....We ARE local....

  
A big tub of San Marzano from our garden!

San Marzano tomatoes' typical elongated shape


Parsley, also from the garden....


And then more tomatoes from East Farms 

Washing the tomatoes

Peeling the tomatoes....

Making the tomato sauce...

Stirring every once in a while...

Sauce is ready to be bottled....

Sterilizing the jars in boiling hot water...

Making sure that the lids are blemish free...

Filling the jars while they are still hot...

Jars are finally ready to be processed in hot water...

Jars are processed in boiling hot water for a while....

....Before being carefully removed and left to cool down

One day worth of canning....

















Lots of cans indeed




One day of canning in the back of our car.... 
80 something quarts on their way to the cellar....

Waiting in our home cellar along with dried oregano from the garden, New Mexico 
chile ristras and a few other pantry treasures...


Saturday, August 20, 2011

A Saturday Morning at Farmer's Market!!!

John Borski from Borski Farms
Mr Borski & His produce



Eric, buying produce directly from the truck

Mr. James' awesome garlic


Many different varieties


Beautiful purple

Beans Galore



Our gypsy pepper suppliers

Our canning tomato farm (and other things too!)

Mrs Julie and her awesome eggs...
Picking up eggs from Clifford Farms...
We go through 600-1000 eggs every single week of the year
...Just for ONE restaurant!!!

The Peaches of Mr and Mrs Smith from Provo.... Simply Phenomenal!!!



After the farmer's market

Our car....packed to the rafters... almost!

Bringing the produce in
Inside the kitchen...