Saturday, December 27, 2008
We are thrilled here at Salt to get mentions by both "The Artful Diner" as well as "The New York Times" in their year-end wrap ups of their restaurants they reviewed in '08. The Artful Diner gave us a nod as one of his favorites for the year 2008, saying......
"The kitchen reins have been completely taken over by Tony Mandeville, the former second in command at Bula, and the results are impressive.......if you are in the market for reasonably priced, first-rate, innovatively prepared casual cuisine served up in an equally casual, pub-like setting..you will be more than satisfied."
David Corcoran at "The New York Times" put us in their "roundup of this year's 10 best". Saying... "commitment to the creative and careful handling of high-quality ingredients"..."the menu is well designed and consistently executed"....
To be put into anyones end of the year top 10 or favorites is always an honor at any level, but by two respected reviewers is even more so.
So needless to say we are proud of our staff..starting with Tony in the kitchen and Jennifer on the floor.....and the entire front and back of the house staff! The entire Salt Family is proud, and should be!
Wednesday, December 24, 2008
Tuesday, December 23, 2008
We appreciate your business, and we understand with all of the choices to pick from you chose to dine at Salt, and really we do appreciate that. We bust our ass every single day 24/7 to try to make sure that EVERYONE enjoys themselves at Salt and that everything is done right. That being said, when I read your blog I was pretty upset. I spoke with our manager about the situation and was told that everything was fine when she had returned to the table to check on things (after the scallops were sent back). Had there still been a problem we certainly would have rectified it by either giving you something else, or the least to have removed it from the check. I just ask that next time, whether it is at Salt or anywhere else, allow the business the opportunity to made good on whatever the complaint may be. Again, we pride ourselves on people enjoying themselves at Salt, we make our living making people happy. Sorry about your time Friday!
Friday, December 19, 2008
Not us...because as EVERYONE knows.....what does everyone need when the snow falls "SALT" right? So don't let a little snow scare you away. The music is still on, the temp is just right, the beers are flowing, Tony is in the back with his crew banging out great food and Salt IS OPEN!! It's Friday night for cryin' out loud, and we'll be here all night, come join us......
Thursday, December 18, 2008
Top Chef: Christmas In July! Literally!
All of the previous seasons of Top Chef have aired in the spring, so this is the first season in which they've had to put on holiday specials. Well, last year there was a Top Chef holiday special, too, but it was a one-off episode in which contestants from all four seasons went head-to-head for a $20,000 prize. The reason I bring this up is that last night's episode, like the Thanksgiving episode a few weeks ago, was particularly hilarious when you remember that it taped in, like, June. Merry Christmas! Let's hit the beach! Near the end of the episode, when all the chefs are in the stew room getting progressively drunker while the judges deliberate, they start shouting "Merry Christmas," and "I love Christmas!" at each other with irony-laden voices fueled by alcohol and giddy anxiety. Ridiculous.
All of the chefs are nervous after Danny's elimination last week, because if Tom and Padma can send home the most charismatic movie star in the house, then no one is safe. Eugene feels like he needs to really show the judges what he's capable of, because this is important to him, because he didn't go to culinary school. Wait, what? I mean, I can understand a sense of pride in making it onto the show and making it this far in the competition without formal training, but surely it means something to all the contestants. This is not more important to Eugene because he didn't go to culinary school. He needs to go to take a chill pill school and then maybe take some remedial courses in Whoops, That's Your Tattoo. Fabio and Stefan are palling around and talking about hitting each other with "shit sticks" or something. I don't know.
The guest judge for the quickfire challenge this week is, of course, Martha Stewart. Everyone has to make a family-style holiday dish in 45 minutes using only one pot. Most people make stew, although Fabio makes polenta with seared duck breast because of how he was evil when he was six? Europetown. And Hosea makes paella. Actually, a lot of people don't make stew. Never mind. Martha tells some riddle about how she thinks people should keep it simple, but not keep it too simple. Sure. But then the winner is Ariane, who made cauliflower puree and beef. What? Just the perfect amount of simple? Ariane's dishes are so boring it's like eating paint dry. Don't get it twisted, I'm sure Ariane's meat is something you want to put in your mouth all the time (?) but her food has consistently lacked in imagination. Martha Stewart awards Ariane with an autographed copy of her new book. Holy shit, did you say autographed? How thoughtful. Also she hated Fabio's polenta.
For the elimination challenge, each chef will prepare a dish to be served at the amfAR (the American Foundation for AIDS Research) Christmas Party (in June). In what has to be one of the weirdest moments on any season of Top Chef, Padma brings in the Harlem Gospel Choir to sing-inform the chefs of their individual themes based on the classic 12 Days of Christmas carol.
Nope. Too weird. Harlem Gospel Choir Cameo FAIL.
Some of the chefs have it easier with themes like "Three French Hens," and others have it a little more difficult with themes like "10 Lords a Leaping." And then there's Ariane, who makes deviled eggs. Huh? She should make herself a taxi and take it home. Everyone has three hours to prepare the night before, and then one hour on location. But OH NO, during the night, one of the refrigerators breaks down and both Hosea and Radhika's proteins are ruined. Right. The refrigerator breaks down on the carefully maintained television-ready kitchen studio. Sure. So everyone stops what they're doing to help Hosea and Radhika recreate their dishes. Radhika happened to have a ton of duck left! Hosea was lucky enough to find enough pork tenderloin to feed 250 people just lying around in one of the working refrigerators! It's a Christmas Miracle! How convenient!
At the fundraising Christmas party (in July) for amfAR, Tom and Padma are joined by two guest judges actress, Natasha Richardson, star of such films as Blow Dry, and The White Countess, and celebrity chef Michelle Bernstein. But the chefs will also be judged by the party guests, who will vote for their favorite dishes by PINNING AIDS RIBBONS TO THEM. What. The. FUUUUUUUUUCK? That is the weirdest, saddest thing ever. Hosea has so many AIDS ribbons! But Jeff also has a lot of AIDS ribbons. You know what they say, every AIDS ribbon counts. Oh wait, they don't say that, because that would be awful.
The judges hate almost every dish except for Stefan's pot pie, and Jeff's grilled halumi salad. Oh, and they also love Radhika's and Hosea's dishes, you know, the ones that everyone helped make. It's like the old saying, "when life gives you a broken refrigerator, have 12 chefs help you win the challenge." Hosea takes the top prize, which is, wait for it, a copy of guest judge Michelle Bernstein's book. And because it's the holidays (it was not the holidays), she has a copy for all the chefs. Oh, how thoughtful.
The bottom three include Jamie, who refuses to cook anything other than scallops, Melissa, who is kind of just bad at this, and Eugene, who insists on making every dish look like a plate that Heathcliffe pulled out of the garbage.
But the judges were unhappy with most of the chefs. So Tom goes back into the stew room and tells them all to STEP YO GAME UP. Leah has already stepped her getting drunk up.
Haha. WharyousayinTomdonyoooowannakissmee? Drunk. Tom calls Ariane out on her deviled eggs and tells her that you can't win this competition on deviled eggs. True. Ariane can't win this competition on deviled eggs. I bet Wylie Dufresne could, though. "Please enjoy my trio of deviled-egg scented dry ice vaporizers." Wylie Dufresne joke, you guys. The sous-chefs get it.
In the spirit of Christmas (in July), Tom decides to relay the producers' decision that no one is getting eliminated this week. Which probably means two people get eliminated next week. I've seen this shell game before. Don't mess with me, Top Chef. Not on Christmas.
Wednesday, December 17, 2008
Monday, December 15, 2008
Tonight was our inaugural Monday night at Salt, and my first night back behind the stoves in a while. Gotta say, I loved being back in my comfort zone, and looking forward to my Monday nights. Tony and I have lots of fun stuff planned for the new year. Tony is right now working on a menu for a Belgian Beer Dinner planned for January, which should be lots of fun. I am also putting together our new "Meet Your Maker" nights for Jan, Feb, and March....Stay tuned for all kinds of fun stuff coming in 09'.
Saturday, December 13, 2008
Dining | Byram
Successor to Favorite Finds Hard Act to Follow
By DAVID CORCORAN
Published: December 5, 2008
FOR six years, Bradley Boyle and his band of merry renegades ran Bula, a bring-your-own restaurant in a dim, narrow storefront in downtown Newton. Its name was Tahitian for “life,” its menu was all over the map, and its vibe was delightfully, defiantly, unforgettably eccentric. It seemed to have no model other than its talented chef and owner’s imagination.
As good as Bula was, it can be hard for an upscale restaurant to make a go of it in a rural county seat with little nighttime foot traffic. Mr. Boyle says he longed for a liquor license and a better location.
So last year he sold Bula (it has since closed) and bought a Prohibition-era roadhouse 10 miles down Route 206, in Byram, not far from Interstate 80 and Waterloo Village. He and his team — including his wife, Laurie, and his longtime sous-chef, Tony Mandeville — gutted the place and fitted it out with the contents of a hundred attics and garages. Out front, they installed a sign with the new restaurant’s name — Salt — and hung a discarded bicycle from it. They opened for business last April.
That’s Salt as in salt of the earth, and the vibe here, in sharp contrast to Bula’s, is populist. Thirty of its 95 seats are around a handmade oak bar that serves 60 kinds of beer. Alongside the bric-a-brac adorning the walls are a couple of big flat-screen TVs tuned to games. On Fridays and Saturdays there is live music: one recent evening a gray ponytailed singer named Briz happily channeled Billy Joel and Elton John.
Again in contrast to Bula, Salt has an explicit model: the Spotted Pig, the wildly popular “gastropub” in Greenwich Village. The term is British, a mashup of gastronomy and public house, and the idea is that the food that goes with the drinks will be serious, custom-designed and cooked to order.
One would expect nothing less from Mr. Boyle, a 41-year-old graduate of the Culinary Institute of America who apprenticed with Daniel Boulud at Le Cirque before returning to his home turf in Sussex County to open Bula. He has turned the kitchen over to Mr. Mandeville, 26, and their menu is well designed and consistently executed.
What it lacks is the innovation and flair that seemed to flow from the electrical outlets at Bula. Salt’s dishes are fun, comforting and safe. A delicious special appetizer called swordfish cake — the fish blended with cracked mustard seeds and sour cream, crusted with horseradish and bread crumbs, pan-sautéed and served with a lively Asian slaw — is about as inventive as it gets.
Not that there is anything wrong with comforting. I loved Salt’s chicken paprikash, which Mr. Boyle calls an “à la minute” adaptation of his Hungarian grandmother’s all-day recipe — chunks of white meat marinated with onions and paprika, sautéed and then submerged in a thick orange bath of paprika-infused sour cream, with homemade dumplings.
We also enjoyed Salt’s less conventional take on hanger steak, the meat heavily marinated in garlic, then sliced into tender, bite-size morsels and draped over a little hill of jasmine rice; citrus-and-garlic-marinated shrimp, skewered and served with a vibrant mango salsa; and seared sea scallops with an autumnal garnish of bacon and chopped sweet potato.
Even on its own terms, though, the menu can disappoint. The Salt burger had way too much of the namesake ingredient, though the accompanying hand-cut fries were terrific; a seafood risotto appetizer was watery and bland. Fortunately the desserts were all first-rate, especially a creamy, chocolate-layered peanut-butter pie and an elemental, calorific apple-cranberry cobbler with a scoop of oatmeal stout ice cream.
I miss Bula, and to judge by the comments on food Web sites, so do many diners. Nothing can replace it, and Salt doesn’t really try. But it’s to Bradley Boyle’s credit that he has found a way to stay true to his local roots and make plenty of people happy. He deserves a long stay at his new address.
109 Route 206
THE SPACE An endearingly ramshackle roadhouse, decorated with care and wit. Everything is on one level; one restroom is wheelchair-accessible.
THE CROWD Local families and couples.
THE STAFF Young and spirited, if sometimes rushed.
THE BAR Integral to the restaurant’s “gastropub” ethic. Sixty beers are offered, some of them quite exotic, along with a short but savvy list of inexpensive wines.
THE BILL Lunch entrees, $5 to $8. Dinner entrees, $9 to $22. All major credit cards accepted.
WHAT WE LIKE Olive salad, Bloody Mary shrimp, swordfish cake; shrimp grill, hanger steak, fall scallops, chicken paprikash; peanut-butter pie, apple-cranberry cobbler.
IF YOU GO Open daily. Lunch: Monday to Friday, 11 a.m. to 4 p.m. Dinner: Monday to Thursday, 5 to 10 p.m. Friday, 5 to 11 p.m.; Saturday, 2 to 11 p.m.; Sunday, 2 to 9 p.m. Reservations recommended on weekends.
Reviewed Dec. 7, 2008
More Articles in New York Region » A version of this article appeared in print on December 7, 2008, on page NJ15 of the New York edition.
Oskar Blues Brewery Old Chub
is a Scottish strong ale brewed with hearty amounts of seven different malts, including crystal and chocolate malts, and a smidge of US and UK hops. Old Chub also gets a dash of beechwood-smoked grains imported from Bamburg, Germany, home of the world's greatest smoked beers. Old Chub is 8% alcohol by volume.
While Dale's satisfies our hop addiction, Old Chub takes care of our deep affections for malt.
The cola-colored beer (almost black) features a tan head, a creamy, skim-milk mouthfeel, and rich, semi-sweet flavors of caramel and chocolate throughout. The addition of smoked grains gives Old Chub a delicate kiss of smoke on the finish.
Old Chub is the beer equivalent of a lightly smoked single malt scotch, or your favorite dark chocolate. We call it Rocky Mountain Mutha's Milk. People who tell us defiantly, "I don't drink dark beer," often fall deeply in love with Old Chub. We can't blame them.
Here are some of the mighty honors for Old Chub Scottish Style Ale:
Top-Rated Scottish Ale -- Beeradvocate.com
World’s Second-Best Canned Beer -- Details Magazine
Gold Medal – 2008 World Beer Championships
Highly Recommended -- Celebrator Beer News
“The panel pretty much swooned”-- Wall Street Journal
“So much malt in a little can!” -- Alestreet News
“I can’t believe this came out of a can” -- Countless craft beer lovers
You�ve got to love coffee to truly appreciate this phenomenal brew. Brewed with an abundance of flaked oats, bitter and sweetened imported chocolates, Sumatra and Kona coffee. Breakfast Stout has an intense fresh roasted coffee nose toped with a cinnamon colored frothy head that seems to never fade and makes you wish breakfast could last forever.
Color: Black Unfiltered
Cellar: 1 year
Availability: Quarterly (limited production, pre-order only)
Serving temperature: 42 f
Glassware: Bubble glass
Ok, after a short hiatus I am back at it here. It's been a fun filled month since I have last posted anything....
We were reviewed by the NY Times
Rangers are off to one of the best starts they have seen in some time..(Potvin Sucks)
We have had a dozen or so special beers in the house
We did a benefit dinner to help out with the Mark Fischer scholarship fund
We were voted "Best Gastropub in NJ" and received 4 stars from David O'Conner
We were closed for Thanksgiving
We have celebrated a number of birthdays
Laurie got kidney stones
We were reviewed by THE NY Times
Ralph has made a number of appearances
Tony has introduced a few new menu items
We are now open "7" days
Britney has staged a comeback
We now have live music on Sundays in addition to Fri & Sat
Notre Dame has shown the entire country just how bad they SUCK....(Go Irish)
Bettie Page passed away
We now serve hummus and pita chips at the table in place of the ever popular pickles
We have a new addition to our staff...Lindsey, wave to her behind the bar
Erion changed his underwear (we think)
Justice was finally served upon OJ "The Juice" Simpson
Guns N Roses released the long awaited "Chinese Democracy" (17 years in the making)
We had Abita "purple haze" on draft
Gas prices have hit the "buck fifty" mark
Top chef season 5 has started
And those are just a few of the things!
This will hopefully now be a daily habit for me, so keep coming back and find out all the absurd goings on around here at "chez salt"!
Tuesday, November 4, 2008
A member of the extended Salt Family has passed on.
On Monday morning, Nov. 3, Wayne Burkart passed away unexpectedly. Wayne will always be remembered by those who knew him and will be sorely missed.
Services will be in Manteo NC on Wed Nov 5.
The Burkart Family and friends will be having a "Celebration" of Waynes life at Salt on Monday Nov 10 from 2:30 - 5:30. All are welcome to help us celebrate a life well lived!
Friday, October 17, 2008
Mercury Brewing Companys Ipswich "Harvest Ale"Ipswich Harvest
- Highly regarded among hop-lovers, our Harvest Ale is a balanced and flavorful autumnal offering, to be enjoyed during the cool, crisp days of fall. We use a darker Caramunich malt and just a touch of chocolate malt along with a blend of Warrior, Ahtanum, and Columbus hops.
Riverhorse Brewery Belgian Freeze "Winter Ale"
As the days grow shorter and frost becomes snow, our BELGIAN fREEZE WINTER ALE is the perfect remedy to loosen the spirits. This deep amber tonic is brewed with lots of roasted caramel malt for body and warmth to bring in the holidays and see you through the spring.
Available from September thru March. Deep Amber Belgian Style Ale Fermented with Authentic Belgian Ale Yeast. Moderately Hopped and Lower Sweetness Than Most Belgian Ales.
Two great seasonal beers!
Friday, October 10, 2008
Tyskie Brewery, Krakow Poland
Tyskie is Kompania Piwowarska’s flagship brand. It has been an unrivalled leader on the Polish
beer market with respect to sales volume and the related revenues. Tyskie has won numerous
prestigious awards of the beer industry all over the Word; in 2005 it was a Gold Medal and a Grand
Prix at the Brewing Industry International Awards organized since 1886. Tyskie repeated its success
from 2002 when it also scooped both extraordinary awards.
Leinenkugel Brewery, Oktoberfest brew
First brewed in 2001 to celebrate the fall season in true German fasion. Available August thru October each year, their traditional Marzen-style bier is brewed with Munich, Caramel, and a blend of Pale malts. Hallerton, Tettnang, Perle, and Cluster hops provide the aroma for this well-balanced, smooth, festive lager.
Tuesday, October 7, 2008
Sunday, October 5, 2008
Thank you to ALL of you who dined with us this past Thursday. Because of you we were able to make a substantial donation to Sussex County DASI. We pledged 35% of all of our proceeds for the day to the "Dining with DASI". So from Us at Salt to all of You....thanks for making it a successful evening and really helping a great cause that provides our county with a much needed service!
Bradley & Laurie, and the entire Salt family.
Friday, October 3, 2008
The "Salt Shakers" had their inaugural race this past Sat. Set 27th at the ITC Triathlon, raising funds for the "Special Olympics". Jim and I ran as a team in the ITC Tri this year and really had a good time. Jim did the 8.5 mile Mountain Biking leg of the race, then we both jumped in a canoe and paddled 2.5 miles around Budd Lake. I did the running part which was a 5k back from Budd Lake to the ITC. We really did have a great time and raised some money for a great cause. I think Jim kind of got the short end of the stick in this one since the mountain biking course was a greuling trail from hell. I know this because I saw lots of blood, mud, and faces that looked like they had been to hell and back, and quite a bit of moaning and groaning from the guys and gals coming off the course. Anyway...the Team Salt is HERE...so BEWARE, we're taking NO prisoners!
NEXT FOR TEAM SALT:
Nov 2 08 NYC Marathon, NYC, for cancer support "Team Continuum"
Nov 9 08 OBX Marathon, Kill Devil Hills NC, for torture, and fun
Nov 16 08 Race To Deliver, NYC, "Meals on Wheels"
Dec 7 08 Joe Kleinerman 10K, NYC, "Bernies REDEMPTION Run"
Dec 13 08 NYRR Holiday 4 miler, NYC
Dec 20 08 NYRR Hot Chocolate 15K, NYC
Wednesday, October 1, 2008
It is now officially 31 days, 11 hours, and 29 minutes until the NYC Marathon and I am asking one and all to help me this year again to raise monies for the team I am running with this year. "Team Continuum" raises monies for those most affected by cancer directly or indirectly. These are monies that go directly to families that are seriously financially put out by the disease. Be it a Mother or Father not being able to work, or a family having to relocate to be closer to treatment, any number of reasons can put a hardship on a family. I have for the second year in a row decided to run with "Team Continuum" because it is something that has touched me closely over the past couple of years and something I am very proud to be connected with. I am asking anyone who reads this, if you could make any donation from just a dollar to as much as you would like, it really does go to such a great cause. It is as simple as going to the site www.teamcontinuum.net (or click on it in my links to the right on this page) and typing in boyle under the athletes name. You can choose to be recognized on the site or to be anonymous..its as simple as that.
As I said, this is my second year doing the marathon (actually only my second year running period)last year I was able to raise over 2500.00 thanks to all of you and I hope to be able to raise even more this year with your help once again. I know right now times are tough for everyone, imagine how tough it is for someone in this position, any monies donated that could help even just a little to lift the money burden off of someone who has enough things to worry about would be a huge help. Thanks So Much.....and if you could pass this along to anyone you may know who would like to help out it would be appreciated!
I would also like to thank all of you who have already donated...Thank You Very Very Much!!
Last year was a 4:46 marathon..this year....
Shooting for a 4hr marathon!!
Aventinus wheat doppelbock. Bavaria from its strongest side.
Dark-ruby, almost black-colored and streaked with fine top-fermenting yeast, this beer has a compact and persistent head. This is a very intense wheat doppelbock with a complex spicy chocolate-like arome with a hint of banana and raisins. On the palate, you experience a soft touch and on the tongue it is very rich and complex, though fresh with a hint of caramel. It finishes in a rich soft and lightly bitter impression.
Dark-ruby colored, wheat doppelbock
Complex spicy chocolate arome
Pure top-fermenting yeast
Original bottle fermentation
Created in 1907
Creator: Mathilde Schneider
Wheat doppelbock 8.2 % vol. alc.
Original gravity 18.5%
A "100" ON RATEBEER.COM
PECAN HARVEST ALE
Pecan Harvest Ale is made with real Louisiana pecans that have been toasted to perfection. That makes it something really special, because most beers with a nutty flavor or aroma aren’t made with real nuts. The natural oils from the Louisiana pecans give the ale a light pecan finish and aroma.
This ale is excellent served with both red meat and seafood, and no surprise here, it’s also great with nuts!
These are two that will knock your socks off this week!!
Tuesday, September 30, 2008
And "John", you are right I will have to share some of the fun stuff that has been going on. Been a little busy, but I will get on and try to share. And YES there has been some really funny shit going on...so here is something that happened a couple of weeks ago that had me, and the rest of the staff just about peeing our pants, throwing up, and feeling sorry, all at the same time.
Our "Salty Dog" hot dog eating Champ found himself in a bit of a pickle the other night. We'll just call him Dave for the stories sake (and because it is his real name). Dave was a little bored one evening after service and was just hanging in the waiter station in the dining room. I kind of just wandered in to see what was up with him and he was sweating profusely, white as a sheet, and didn't look right. So I ask him what the hell is up.....this is when it gets good...... Well he shows me this corkscrew apparatus we have hanging around that was given to us by a distributor for the bar, but this huge medieval contraption just didn't work quite right for us, on top of its inherent dangers. It really is like some sort of torture device that has like a hammer lever that you press down (you can see where this is going) to remove the cork from the wine bottle. Well, in David's tired, bored, end of night mind, somehow he put his finger in the end of the contraption and leaned in on the handle. Needless to say what happened, he shot the corkscrew through his finger, I mean "THROUGH" his finger. By the time I got to him he had already had Erion come back and help him lift the handle and remove the screw from his finger. He had some sort of cock-eyed bandage made of what looked like tissue and duct tape wrapped around his finger and felt too stupid and scared to tell anyone what the hell was going on. When I was able to process what he was telling me I wasn't sure if I was going to laugh, try and do something for him or what. So after quickly assessing the situation and realizing he was ok, bandaged, and going to live I burst out laughing and had to share this with everyone. When David got home he made a trip to the emergency room, got himself a nice tetanus shot to go along with the pain in his finger and was sent home with his tail between his legs. So, there is my story for the day!
Friday, September 19, 2008
This weeks special beer has been changed...in addition to the "ABITA PURPLE HAZE" we have
North Coast Brewing Co. "Old #38 Stout"Old No.38 Stout
Named for a retired California Western Railroad steam engine on the Fort Bragg to Willits run through the Redwoods, Old No. 38 Stout is a smooth, firm-bodied stout with the toasted character and coffee notes of dark malts and roasted barley.
Style: Dublin Dry Stout
Bitterness: 53 IBU's
Old No.38 Stout MEDALS And Awards
2003 World Beer Championships, Chicago
2006 World Beer Championships, Chicago
2004 World Beer Championships, Chicago
1992 Great American Beer Fest. Dry Stout
85 Points Rated
Beverage Tasting Institute, Chicago
Founders Brewing is having a problem this week getting out it's product. As soon as that is cleared up we will be featuring the "Breakfast Stout"...sorry about that!
Thursday, September 18, 2008
Abita Brwing "PURPLE HAZE"
Purple Haze is a crisp, American style wheat beer with raspberry puree added after filtration. Therefore, you may see raspberry pulp in the beer. The raspberries provide the lager with a subtle purple coloration and haze, a fruity aroma, and a tartly sweet taste.
For something different and completely "mind blowing" come on over to "purple Haze"!
Founders Brewing "BREAKFAST STOUT"
You've got to love coffee to truly appreciate this phenomenal brew. Brewed with an abundance of flaked oats, bitter and sweetened imported chocolates, Sumatra and Kona coffee. Breakfast Stout has an intense fresh roasted coffee nose topped with a cinnamon colored frothy head that seems to never fade and makes you wish breakfast could last forever.
Rate beer gave this a whopping "100" overall and Beer Advocate an "A+"
Sunday, September 14, 2008
Thursday, September 11, 2008
McSorleys Black and Tan
Seriously, this is a pretty good B&T, but I am under the impression that as long as the stout and lager are good, you really can't screw up a B&T. It had a good, porter-like taste, color, and a bitter-sweet smell. I liked it. What else is there to say?
......one beer drinkers opinion, but we know what they say about opinions! Taste one for yourself!
Presidente Beer in the Dominican Republic
Among the most distinctive cultural symbols in the Dominican Republic, Presidente Beer has become an iconic brand that represents Dominicans both in the country and abroad. The Presidente brand of beer has become a symbol of national pride, and in its 71-year history has become the beer of choice for Dominicans.
‘Una fria,” or a cold one, has become a patriotic symbol, something intrinsically Dominican. An entire Island can't be wrong!
Friday, September 5, 2008
**Tropical Storm Warning**
Stay out of the rain and come join us here at Salt tomorrow. We start the day off with THE FIGHTING IRISH taking on the San Diego State Aztecs at 3:30.
then at 7:00 its the US OPEN Womens Finals
then at 10:00 its Pie Boys Flat...a great NYC band bringing their "Sublime" influenced reggae/ska....other influences are Jack Johnson, Bob Marley...you get the idea....come check em out. No Cover!
And Tony has nailed it with the new "Blazin' Berry Barbecue Wings" at the bar. With our test run last night, the feedback was....Best Wings Ever!!!!
And have one of Jim's "Tropical Storm" cocktail.....Black cherry rum, OJ, and Sprite.
Bring it on!
Thursday, September 4, 2008
Petes Wicked "Strawberry Blonde" Lager
2002 Brewing Industry International Awards
International Specialty Beers Competition, Class 2.
Pete's Wicked is truly a unique beer experience. Reward yourself with our golden lager made of the finest pale and wheat malts and Cluster Hops, with a kiss of natural strawberry flavor.
Lion Brewing "Pocono Lager"
Pocono Lager is brewed with a blend of the finest American malts to create a brew with an inviting color and drinkability. Super creamy head, the way a really great lager should be. Take a sip and savor the rich flavor and exquisite body!
Tuesday, September 2, 2008
Starting Thursday Night at 7:00pm...Its the opening night of the NFL and featuring the World Champion NJ Giants vs. Washington Redskins. Cmon in and cheer or jeer, drink some 2.50 draft McSorley's eat some of Tony's home-made "hot-as-hell" wings for 3.00 a dozen and just enjoy the game!
Saturday 3:30pm is the opening game for the "NOTRE DAME FIGHTING IRISH" v SanDiego State Aztecs, in the stadium that God built....come watch the Irish start off a 1-0 season......SD State, cmon give me a break!!
Saturday 7:00pm is the Women's US OPEN Finals from Arthur Ashe Stadium!
Sunday @ 12:00pm is the Mens US OPEN Finals, come see if Roger Federer can make history by winning 5 in a row!!!
Sunday @ 1:00pm come and see that "Whiner From The West" Brett Favre and the rest of the lowly Jets take on the Miami Dolphins and the "Comeback Kid" Chad Pennington (who will take last years 0-11 dolphins to sweet victory) down in sunny Miami.
Thats quite a line-up for the week!
Saturday-September 06- 10pm
NYC'S PIE BOYS FLAT
Pie Boys Flat hit the NYC music scene in 2003 with their unique blend of Reggae, Blues, and Funk. Their writing shows influences ranging from Bob Marley to Jack Johnson to Sublime to Paul Simon and has melded into a form of ethnic Rhythm and Blues that sits firmly in the pocket of a style all its own. Laced with soaring three-part harmonies, their music is the manifestation of a many year friendship and collective musical intuition. Patrick Hambrick (Guitar/Vocals), Fitz Harris (Percussion/Vocals), and Jason Liles (Bass/Vocals) met in the late 1990’s at Shenandoah Conservatory in Virginia, where the trio formed a bond that is now apparent in both their writing and performing.
Pie Boys Flat started out playing arrangements of their 5-hour cover-tune repertoire on the subway platforms of NYC. They have gone on to book regular dates at Mo Pitkens, CBs Gallery, The Bitter End, The Cutting Room, Suite 16, Lounge 32, Tailors Hall, Gibneys, The Pig ‘n’ Whistle, and build a dedicated following throughout the five boroughs. In addition, PBF has been hired for reoccurring, guest-artist appearances at venues up and down the east coast including their alma mater, Shenandoah Conservatory.
In 2004, Pie Boys Flat was commissioned by Globe Entertainment for a four-month tour through the Greek Isles with an extended stay on the isle of Kos. Playing 3 hours a night, 7 nights a week for the full duration of their tour, PBF sold over 800 copies of their first LP, Come Taste the Pie, to tourists from all over Western Europe, Scandinavia, Australia, and many Middle-Eastern countries.
Upon their return to the states, PBF once again teamed up with their friend and Grammy-nominated producer, Tommy Faragher, to produce their second LP, Post No Bills. Through NYC club/internet promotion, the all-original, twelve-song CD sold by the hundreds across the U.S. and Europe.
In 2005, PBF joined NACA and launched their first college/club tour of the eastern United States, taking them as far north as Canandaigua, NY and as far south as Laurinburg, NC. Over the course of their 4 1/2 months on the road, the Pie Boys found two weeks to team up with friend and new producer Sean Moffitt to record their first full-lenth, full-scale album Uproot The Island. The album was released June 3, 2006 at ULYSSES in downtown, Manhattan and is currently on sale at pieboysflat.com, CDbaby.com, or at any live PBF show.
With the release of their new album, Pie Boys Flat is gearing up for a very busy and exciting 2006/07. They have once again joined NACA, been selected to showcase live at 3 regional conferences (Mid-Atlantic - Lancaster, PA, Northeast - Marlborough, MA, Mid-America - Peoria, IL), and have already begun booking dates for what is shaping up to be a packed U.S. tour beginning in September 2006.
As always, Pie Boys Flat remains steeped in rootsy, southern grooves and rich, soaring vocals so, whether a seasoned veteran or a new-found fan, make sure to catch PBF in 2006/07 because this explosively high-energy trio has only begun to flourish.
Sunday, August 31, 2008
Phelps did "Good" but David O'Conner is THE MAN!! First of all look at that trophy compared to that puny medal. And let's also remember, David has to defend his title EVERY YEAR, Phelps only has to every 4 years. David trained hard, and it showed on game day, downing 8 hot dogs and buns in 7 mins in the "1st Annual Salty Dawg Labor Day Weekend Hot Dog Eating Contest". Here he is proudly displaying his trophy after the contest, walking it around Salt with his chest all puffed out, showing it off to the kitchen staff and rubbing it in the faces of all of the other "Scarfers". We thank everyone who came out to participate as well as those that came just to watch and cheer them all on...A fun time was had by all! Also thanks to Local Radio Station 91.9 WNTI for coming out and MCing for us. Mark your calenders for next year...Labor Day Weekend!!!
We also want to thank the Mayor and Council and other members of the Byram Township Municipal Offices for coming out and joining us for our "Grand Opening"....This really is a great town not just to live in, but to do business in....So thanks to them for welcoming us to the town!!
You guy's (well maybe not ALL of you guys, but alot) have been asking when we will be getting T-Shirts made.....Well here they are! A huge shout out to Mr. Eric Hornung who is behind the bulldog logo, and designing the backs of our shirts. (Eric can be checked out at www.tatooedangler.blogspot.com ) we love it! Ralph will forever be on the backs of our staff and many friends! Shirts can be purchased in all sizes here at Salt anytime for 16.00. Right now we have a "Heathered Gray" and "Light Blue". Wear them proudly, and with a little bit of attitude!