Secret Supper: Salt + Stone
The Salt + Stone Secret Supper will always be very near and dear to our hearts. Given that our whole business began with a single Hama Hama oyster, having the chance to cook a dinner at their farm on the Hood Canal in Washington was a dream come true.
The longtable was set right along the shore. As guests arrived, we served mountains of freshly shucked Hama Hama oysters, both on the half shell and grilled with seaweed butter.
For the meal, we put our special spin on nostalgic dishes you might find in seaside towns on both coasts. First there was our take on “chowder” with Hama Hama clams, local smoked salmon and marble potatoes in a fennel nage.
Next, we served a BLT salad, with wedges of crisp little gem lettuces, heirloom tomatoes, old school French dressing and bacon brought to the table sizzling in cast iron skillets.
Our final course was “fish and chips” our way, with cedar-planked halibut, summer succotash, malt vinegar aioli and olive oil fried potato chips.
As the sky turned dreamy shades of lavender, gold and rose, guests enjoyed Eva’s gorgeous layered olive oil cake with lime curd, buttercream and roasted stone fruits. With gentle summer breeze and the sound of water lapping on the shore, nobody was in a hurry to leave the table.
As a parting gift, guests were given exquisite chocolate oyster shells, made by our resident chocolate whisperer, Joe Rodriguez, cast from a Hama Hama oyster shell and glimmering with pearl dust.
Photos by Eva Kosmas Flores
