SLIDESHOW: Chef Daniel Humm of Eleven Madison Park Visits Amagansett Sea Salt Co.
Comment | July 23, 2012 | By Eileen M. Duffy | Photographs by Eileen M. Duffy
Chef Humm, left, and Steve Judelson
Ready to be harvested.
All crystals are rectangular.
The drying and cleaning stage.
In the final stage before bottling, the salt goes through a roller to create a consistently sized grain.
Lavender salt served with local honey and goat cheese.
A view of the farm.
In advance of the James Beard Foundation’s Chefs & Champagne fund-raiser, the Amagansett Sea Salt Co. invited chef Daniel Humm to tour the farm and a few food writers were invited along. Owned by Natalie and Steven Judelson, the salt company supplies Humm’s kitchen with five pounds per week; it’s the only finishing salt he uses as well has the salt that appears on every table. Humm says the salt’s flavor and texture makes it less of a seasoning and more of an ingredient in his dishes. Judelson says that’s the nicest thing anyone’s every said to him. Edible wrote about the Judelsons in last year’s High Summer Issue
Categories: Artisans & Producers, Slideshows
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