I'm pretty excited to have Angelika Film Center on its way to being a Salt & Sundry neighbor at Union Market. (Here's the latest in case you missed it.) I finally got a chance to see a movie (Chef, very cute) at their pop-up theater, right beside Dolcezza's new factory. It's a small sneak peek of what's to come once the full theater is built.
You can check out the details for showtimes and such here. And plan to splurge at the snack bar. I'm a sucker for interesting concessions at the movies, and though I passed on the kale chips, classic popcorn, watermelon cotton candy and a local Port City Optimal Wit made a great treat.
I've been a coffee ice cream fiend since I was little. Lately, I get my fix at our Salt & Sundry neighbors at Union Market: Trickling Springs coffee bean frappe (above) and Dolcezza's Mexican coffee gelato.
For a perfect summer ice cream pairing, drizzle with Spoonable's Salty Caramel sauce, available at Salt & Sundry, along with the other pretty things above.
I'm in the midst of my annual infatuation with rhubarb. I've been snapping up the hot pink stalks to make rhubarb crisp, rhubarb quick jam and mini rhubarb puff tarts. We're also stocking Fee Brothers Rhubarb Bitters at Salt & Sundry, and for our weekly cocktail hour, we were recently sipping on these:
makes 1 drink
1.5 oz blanco tequila
.5 oz cocchi vermouth di torino
.25 oz agave nectar (or sugar cane syrup)
3 dashes Fee Bros rhubarb bitters
Stir well with ice and garnish with a grapefruit peel.
Thanks to Eamonn at Rappahannock Oyster Bar for the recipe!
Also make: mini rhubarb puff tarts
Here's a little hors d'oeuvre my husband made last night that was deliciously worth sharing. Think of it as an Asian spin on clams casino.
2 dozen clams
3 tablespoons ginger, minced
3 tablespoons garlic, minced
1 serrano or jalapeno pepper, minced
2 tablespoons Mae Ploy sweet chili sauce
Preheat the oven to 350 degrees. Mix the ginger, garlic, pepper and sweet chili sauce in a small bowl and set aside.
Place the clams on a baking sheet and bake for about 2 minutes, or until they begin to open. Take them out of the oven and shuck them by removing the top shell and leaving the meat in the bottom shell. Spoon a small amount of the ginger mixture on top of each clam. Top with bread crumbs, chopped cilantro and drizzle with butter.
Turn the oven up to broil and cook the clams until the breadcrumbs begin to brown and the clams are cooked, about 5-7 minutes (depending on your broiler). Top with a squeeze of lemon and serve on the half shell.
It's no secret I'm a salt addict. (I did name my shop after the world's most important seasoning, after all.) So I'm always on the hunt for great salts to try in the kitchen.
And thanks to some skilled US artisans, high quality finishing salt is getting easier to source not so far from home.
A few months ago, Woodberry Kitchen's Spike Gjerde told me about an incredible hand-harvested salt from West Virginia he'd been using at the restaurant. We just received our first shipment at Salt & Sundry of J.Q. Dickinson salts, made by drawing brine from an ancient ocean trapped below the Appalachian mountains. The family behind the beautiful white crystals started producing salt in the early 1800s. The latest generation is committed to natural and environmentally friendly practices to create their small-batch finishing salts.
I'm also excited to add Bulls Bay Saltworks to Salt & Sundry's pantry — another gorgeous hand-harvested salt coming out of Charleston, SC. Their sea salt and smoked salt come in their own handy grinders, and the Carolina flake boasts generously sized crystals, perfect for pinching over food.
These East Coast salts make such a great host gift. When the fabulous Weekly Greens had me over for dinner and served up an insanely good pasta with mushrooms, walnuts and pesto, a jar J.Q. Dickinson salt looked pretty as a picture on the table and added the perfect finishing touch:
I get completely giddy when I find a new food item for Salt & Sundry (or a new one finds us). In the past few weeks, we've added some really great small-batch products to the pantry, including that divine sea salt caramel bar from Charleston-based chocolatier Sweeteeth, pictured above. (Photo by my super talented assistant creative director Sally Irmer.)
On the local front, it's been so exciting to see new makers crafting both high-quality and beautifully packaged products.
I was thrilled when the creator of Lindera Farms vinegars stopped by the shop. He's turning foraged mulberries, elderflowers and honey from Virginia into wine and then converting that into lovely, aromatic vinegars. They're delicious used like any vinegar, but we couldn't help continuing to sip on our sample cups.
I'm dreaming up some spring cocktails to show them off ...
One of the most fun parts of running a shop? The days when gorgeous items we ordered weeks or months ago arrive on our doorstep.
We're all going a little gaga for our new Moroccan poufs and the incredibly thick sheepskins from Virginia's Border Springs Farm, pictured above. Pop in Salt & Sundry for a visit and check 'em out.