Join culinary anthropologist Polly Adema in this tasting and exploration of “finishing salts” from around the globe. A hot trend among chefs, these fancy salts are meant to be sprinkled sparingly atop finished dishes. They add distinctive flavors, colors and textures to foods while also revealing geographic specificity. In this entertaining session we will taste various salts, learn how they differ from each other and explore why finishing salts are worthy of their gourmet status. Included in our saline survey will be Fleur de Sel (France), Maldon Sea Salt (England), Pink Salt (Himalayas), Black Lava Salt (U.S.-Hawaii) and possibly a smoked salt, one of the more recent additions to the lineup of fancy finishing salts increasingly available at your local market.