Salt Cellars are essential for any kitchen. Salt Cellars originated in ancient Rome when salt was a rather expensive commodity. Elaborate Salt Cellars were quite the luxurious item of the day, connoting wealth and power. Hand-crafted in Kentucky from aged Red Oak and Walnut, with an exterior triple coated in food-safe polyurethane, it is easy to wipe clean. The inside is finished with natural beeswax and food-grade mineral oil from George’s Club House Wax.
Both of the finishes are 100% food-safe. The exterior satin poly only requires occasional buffing with a soft cloth. The interior coating will last years and can be freshened with George’s Club House Wax.
Available in Small, Medium, and Large.
Volume:
Small 1/2 Cup
Medium 3/4 Cup
Large 1 Cup
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We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....