Image by Brett Leigh Dicks, Santa Barbara News Press
We were pleased this morning to see a nice article by writer/photographer Brett Leigh Dicks in today's Santa Barbara News Press. Entitled "Star Power, Santa Barbara's chefs serve up their favorite ingredients", it features eight of Santa Barbara's leading chefs and asks the question, "What is the one ingredient you can't live without?
--We'd link to the article, but that doesn't seem technically possible at this time.
It was truly a pleasure to be included with the likes of the Alessandro Cartumini, of the Four Seasons Biltmore, Dario Furlati, of Ca' Dario, Brandon Hughes of The Wine Cask, Greg Murphy of bouchon, and Ramon Velasquez of Cielito, among others.
The chefs chose some great and essential ingredients- among them chili pepper, pork, chocolate, butter, olive oil, and even anchovies - all of which are pretty important to me as well.
What did I choose? Salt. Yep, just plain salt. Here's what I had to say to author Dicks,
"I can't imagine a good meal without salt. Take a plain omelet, for example. You can add a little salt and pepper and people will ask, 'what did you do to those eggs?' Well, all we did was add a little salt to them."
The article even mentioned that we use a number of different salts at Sly's, -including the fact that we grind extra fine salt to use with the French-fried potatoes we serve with our hamburgers at Sly's. The reason is simple, the fine salt sticks much better on the fries, instead of bouncing off them.
We're happy to be included in such great company. In spite of some of the important ingredients, we're going to have to stick with our choice - Salt is the one ingredient we couldn't live without. (and I suppose that's even literally true, too!)
Comments