AMAGANSETT SEA SALT

I recently had the pleasure of spending "a day in the life" with my friend, Steve Judelson co-owner of Amagansett Sea Salt out on the east coast of Long Island. Steve and his wife Natalie started the artisanal food company two years ago. They have captured the distinct flavors of the Hamptons beach air and aromas within a variety of unique finishing salts. The pictures illustrate the process of collection, evaporation and bottling. Our spring day started very early with a trip to Atlantic Beach in Amagansett hauling water to the farm, further inland. The evaporation trays are aligned in perfect rows with white plastic covers to allow the sun to do the magic. Depending on the time of year the salt evaporates to crystal form in a span of days. The trays are organized in stages of evaporation. Nearby the birds are sitting on the fence watching every move and talking amongst themselves. Harvesting is a many step process of sorting and screening. The bottling and bagging is handled at home. Natalie is the keeper of the secret formulas for the different flavors; Merlot, Sag Harbor, Lazy Point, Lemon, herbes de Provence, Truffle, East Hampton, Orient Point etc. In pursuit of local flavors they have partnered with some local vineyards to make finishing salts with the flavors of the wines and have mixed herbs for other varieties. You can meet Steve and Natalie at many farmers markets out east and taste the salts. Many of the local stores now stock the salt and restaurants from Manhattan to the Hamptons are using it in imaginative ways. 11 Madison in NYC has been a major supporter of this salt. If you happen to be at the Fancy Food Show at the Javits Center at the end of the month please stop by the booth and meet my good friends.