SaltWorks(TM), Inc. Issues Call to High-End Restaurants: Stop Putting Low-End Salt on the Table

    REDMOND, Wash., Nov. 15 /PRNewswire/ -- When Mark Zoske sits down in a
 restaurant, he pours a little salt out of the shaker. But Zoske isn't just
 playing around. The founder of SaltWorks(TM), Inc. (http://www.saltworks.us)
 is checking the quality of the salt -- and most times, Zoske is dismayed to
 find ordinary refined table salt.
     It is all the more puzzling to Zoske because he knows how hard restaurant
 owners and chefs work to obtain the best raw ingredients. From USDA Prime
 grade beef and certified organic vegetables to seafood flown in for optimal
 freshness and perfectly complementary side dishes and wines, no detail is
 overlooked. Except, perhaps, the salt.
     "The last thing customers put on their food, and the first thing they
 taste, is salt," said Zoske. "Yet only a handful of restaurants and chefs use
 sea salts on their tables and in their recipes."
     Zoske contends that every fine restaurant should provide high-quality sea
 salt on the table. At less than a penny per customer, it is less expensive
 than most people think. But more important to the customer, sea salt is
 healthier and tastes much better than plain table salt.
     The product of clean sea water evaporated by the sun, hand-harvested sea
 salt contains the trace elements, nutrients and taste that are routinely
 stripped from mined salt during the refining process. It is a world apart from
 the sodium chloride most people know as salt. In fact, there are several types
 of sea salts, including Fleur de Sel, flake salt, pure ocean mill and grinder
 salt and stone-ground grey salt (Sel Gris), specifically used for finishing
 food.
     So what would Zoske recommend for restaurants interested in improving the
 quality of their salt?
     "Bare minimum, fill the salt shakers with Sonoma Gourmet Sea Salt," he
 advised. For a better restaurant, Zoske suggested putting Pure Ocean(TM) Sea
 Salt Crystals in an acrylic salt mill on every table and letting the customers
 choose the size to grind it. For the very high end, said Zoske, bring a flight
 of three finishing salts: Artisan Salt Company's Fleur De Sel, Murray River
 Pink Flake Salt, and Salish(TM) Alderwood Smoked Salt. And organic or
 vegetarian restaurants should fill their shakers with Le Tresor(TM) Sel Gris
 ground whole mineral sea salt.
 
     For those interested in learning more about the different types of sea
 salts and their uses in home kitchens and restaurants, SaltWorks provides a
 gourmet salt reference guide at
 http://www.saltworks.us/salt_info/si_gourmet_reference.asp.
 
     About SaltWorks(TM), Inc.
     Founded in 2001 by Mark Zoske, SaltWorks imports premium gourmet sea salts
 and bath salts and supplies them to the wholesale, retail, and consumer
 markets throughout North America. SaltWorks customers range from individuals
 that order by the pound to manufacturers, restaurants, food co-ops, and health
 food stores that order by the pallet. The Seattle-area company maintains a
 strong commitment to providing the cleanest, most natural products possible.
 
     Contact:
 
     Mark Zoske
     SaltWorks(TM), Inc.
     425-885-7258
     mark@saltworks.us
     http://www.saltworks.us
     http://www.seasalt.com
 
     This release was issued through eReleases(TM).  For more information,
 visit http://www.ereleases.com.
 
 

SOURCE SaltWorks, Inc.

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