We love chefs!
We've all been treated to several years of Food Section stories about the exotic sea salts being used in trendy restaurants and marketed for gourmet home meals. More recently, we've seen interest in "salt roasting" of meats, fish and vegetables. Innovative chefs can't seem to get enough of salt. Here's a story from today's Washington Post (free registration required) about serving food on slabs of salt for the dramatic presentation as well as seasoning with "a progressive parade of flavors." Enjoy.
