Asheville’s Celtic Sea Salt brand turns 40 this year, and to celebrate, Carla DeLangre of parent company Selina Naturally is orchestrating a friendly competition that’s open worldwide through Sunday, May 1.
“It’s a cookbook contest where we’re collecting recipes from all of our fans from the past 40 years,” DeLangre says. “I want recipes that really highlight any of our salt products.”
Those include basic items like the company’s light gray, pink, kosher and smoked sea salts; seasoned salt blends, including rosemary, herbes de Provence, garlic and celery; specialty products like toasted sesame seed blends and seaweed seasoning; and of course, pepper.
“Out of the submissions, we’re picking 30 of our top favorites,” she says, noting that the best entrants will creatively showcase the branded ingredient or use it as a finishing touch. Winners will get a year’s supply of salt (a pound per month) in addition to being included in the book. One grand prize recipient will be featured on the cover and receive a luxury trip to Asheville, including a three-night stay at the Grove Park Inn plus a family dinner with the Selina Naturally team (which will also make it into the cookbook).
“We’re going to start off with an e-book,” DeLangre says, and depending on the sales, it may go to print at a later date. More than just a compilation of recipes, the finished product will share company history highlights, behind-the-scenes stories from the family business, commentary from doctors and other professionals regarding Celtic Sea Salt’s dietary report card and a snapshot of Celtic Sea Salt today, including key people involved with the brand.
“As most people know, family-owned businesses, they’re becoming more and more rare,” DeLangre says. “A lot of businesses are being bought out, and that’s OK. But sometimes you want to know where your money is going when you purchase a product. This is our way of sharing with people that we’re still the authentic family that’s offering the high-quality products that [they’ve] trusted for over 40 years.”
Visit celticseasalt.com for more information on the company or to participate in its contest.
Meat is Murder Dinner
“I just love cooking vegetables,” says chef Nohe Weir-Villatoro, who will dish out five courses of them during his Meat is Murder dinner at MG Road on Saturday, April 7. “I first envisioned this as a fun idea for a pop-up, playing off The Smiths’ album Meat Is Murder. I was inspired to base the dishes around the music. For the dinner, I’m actually going to do a stencil of Morrissey’s face and do something fun with that.” DJ Matthew Storm Schrader will provide aural accompaniments while the chef serves his vegetarian fare — sourced largely from Second Spring Farm, Synchronicity Farms and Blue Meadow Farms.
The dinner is at MG Road, 19 Wall St., Thursday, April 7, beginning with a cash bar (and complimentary PBR) at 6 p.m., followed by dinner at 7 p.m. Tickets ($39) are available at meatismurder.splashthat.com.
New foods at Dobra Tea West
A new line of organic vegetarian food is available at Dobra Tea West. The shop’s Yum Bowls are made with brown rice, seasoned beans, steamed vegetables, avocado, salsa and a signature sauce, while the Westside Bowl combines house-made kimchi, shiitake mushrooms, kale, carrot, beet, daikon, cucumber wakame salad, toasted seeds and tahini or peanut sauce over rice. Other offerings include salads, spring rolls, soups and more.
Dobra Tea West is at 707 Haywood Road. Hours are 9 a.m.-10 p.m. Monday-Friday, 10 a.m.-10 p.m. Saturday and 10 a.m.-8 p.m. Sunday. Visit dobrateanc.com for more information.
The Bull and Beggar adds brunch
The Bull and Beggar is getting into the brunch game. A menu on the company’s Facebook page lists items like a full English breakfast, oysters, peel-and-eat shrimp, a fried chicken sandwich, various gourmet egg and omelette dishes and sides like beignets and muesili. Most small plates fall in the $4-$6 range, while entrees average around $11. Wine, cocktails, coffee, tea and juices are also available.
The Bull and Beggar is at 37 Paynes Way, Suite 007. Brunch is available 11 a.m.-3 p.m. Sundays. (Sunday dinner service has been discontinued.) Visit facebook.com/TheBullAndBeggar for updates.