Salt, Sablefish and Showstopping Cheese - The Globe and Mail in 60 Seconds

by Monika Bartyzel, Posted Jul 3rd 2009 @ 12:00PM

Rose salt. Photo: seesternrea, Flickr

Professionals, history and calculators, oh my! Here is just about everything you could ever want to know about salt.
Chef Rob Feenie shares a recipe for Baked Marinated Sake and Soy Sablefish, Asparagus and Soybean Salad and Tomato-Caper Jam.
Dishing on local delights, from Halifax's tiny lobsters to Calgary's sausages.
Author Michael Steinberger talks about the changing face of French food.
Tempt with tequila, or catch a video about the celebrity tequila trend.
The fickleness and fabulousness of fresh basil.
The delicious brew Innis & Gunn is so popular in Canada that there's a special "Canadian Cask" edition.
The ash rind and sweet flavor of Grey Owl Cheese make it a "showstopper."
A picnic menu perfect for summer.

Filed under: In Sixty Seconds
Tags: Innis and Gunn, InnisAndGunn, lobster, salt, tequila, The Globe and Mail, TheGlobeAndMail

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