To quote James Beard, “Where would we be without salt?” But these days deciding which salt to use can be overwhelming.

Table salt, sea salt, rock salt, flake salt, sel gris, Himalayan salt, salt plank, seasoned salts, finishing salts. From the beginning, salt has been an important and integral part of cooking. But what is the best type of salt for what application? How do you use a salt plank? Amanda Haas, Culinary Director for Williams Sonoma and her staff demonstrated the different uses and types of salt.

Participants enjoyed delicious and generous samplings of food prepared on the salt plank and then rotate through different tasting stations to experience a variety of flavored salts.

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