It is amazing how far salt has come from being an iodized staple in everyone’s kitchen and “salt of the earth,” a preservative in ancient times, into today’s culinary scene as specialty salts for all seasons.
Over the next two weekends, Carter & Cavero Old World Olive Oil Company is hosting Sensational Salts Weekend in all three of its New Jersey locations (Red Bank, Long Branch and Princeton) to introduce its new line of salts from around the world. Local chefs will create specialty sampling dishes from delicious salads to creative and inspiring dishes using the salts.
On Saturday, March 19 from 1 to 2 p.m., Chef Dominique Filoni from Avenue restaurant will create his specialties at Pier Village, Long Branch. Chef Filoni was introduced in the Maîtres Cuisiniers de France at age 33, making him the young French Master Chef in the U.S.
Sunday, March 20, Chef Anthony Ferrando from Dish and Chef George Lyristis from The Bistro, both Red Bank restaurants, will appear from 2 to 4 pm. Chef/owner Ferrando is know for his New American cuisine with a unique Mediterranean twist which he attributes to his Italian heritage and extensive travel in southern Italy. Chef/owner Lyristis is known for bringing the world right to your table with exceptional world-class cuisine from Europe, Asia and the Americas.
Executive Chef Luis Bollo from Mediterra in Princeton will be cooking on Saturday, March 26 from 2 to 4 p.m. at the Palmer Square store. Chef Bollo trained in Spain and specializes in Basque/French cuisine.
In today’s kitchen, salts have evolved from the basic sea salt into gourmet salts with unique flavors. Some of the salts that are now available at Carter & Cavero are: Bali Lime & Coconut Smoked Sea Salt, great on seafood; Himalayan Pink Salt, all-natural and one of the purest salts, great for grilling and roasting; Habanero Sea Salt, full of heat with a mighty kick, to be used sparingly;Yakima Applewood Smoked Sea Salt – aged applewood gives it a sweet savory flavor; and Hawaiian Black Lava, a stunning black salt that is solar evaporated Pacific sea salt combined with activated charcoal.
Chef Lyristis from The Bistro says he’s going to keep foods all natural, serving sushi-quality raw tuna and salmon and trying the fish with different salts – Hawaiian Black Lava, Himalayan Pink, Habanero and Yakima Applewood – demonstrating a wide variety of tastes.
Chef Filoni from Avenue is going to the Pacific Rim serving hiramasa (yellowtail amberjack from Australia) with shiitake mushrooms, yellow and red peppers in a spicy yuzu (a tart Japanese citrus fruit) emulsion and seasoned with the Himalayan Pink Salt.
The gourmet line of sea salts is available at all Carter & Cavero locations: 19 Monmouth Street, Red Bank; Pier Village, Long Branch; and 27 Palmer Square West in Princeton. Visit the website at for a complete selection of salts.
By Margaret Moran.  Courtesy of