Pinch of Salt

Changing the way you think about salt.

Archive for the month “April, 2013”

Grilled Cheese Invitational? YES PLEASE!

We are so excited to announce, just confirmed this morning HEPP’S salt bar will be at the 11th Annual Grilled Cheese Invitational next Saturday, April 20th 2013.  Do you love grilled cheese sandwiches and all the many fixings that can accompany it?  Then you can not miss this event, come spend the day tasting many different creations  from local venders including the infamous Grilled Cheese Truck, and professional, amateurs competing for the very BEST Grilled Cheese Sammich.

There will also be all kinds of fun contest including the “MotherLoadedEating” contest, costume contest, cooking demos, music, beer and so much more!!


Los Angeles Center Studios
1201 West Fifth Street
Los Angeles, CA 90017


Saturday, April 20th 2013

How much:

$12 in advance, $15 at the door

To Buy Tickets and find out more click the link below:

or  the official “Grilled Cheese Truck” website for ticket information 


HEPP’S Turkey Tex-Mex Burger with Zucchini salad


Summer is right around the corner that means it is time to dust off the grill. This is a twist on your traditional burger, we used ground turkey instead of beef but you can use any kind of ground meat. Serves 4 Total time 30 min


  • 2 tablespoons vegetable oil,
  • 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
  • 1/2 medium red onion, finely chopped
  • 3 tablespoons fresh lime juice
  • HEPP’S Aussie Flake sea salt and ground pepper
  • HEPP’S Hickory Smoked sea salt
  • 1 1/2 pounds ground turkey (93 percent lean)
  • 2 teaspoons chili powder
  • 4 ounces pepper Jack cheese, thinly sliced
  • 4 thick slices country bread, halved
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Salsa, for topping (optional)


  1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with HEPP’S Aussie Flake sea salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
  2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with HEPP’S Hickory smoked sea salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
  3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

Alternatives: For zucchini salad you can use the HEPP’S Thai Ginger, or Lemon sea salt.  For burger seasoning a regular flake salt like HEPP’S Aussie flake, or Cyprus flake.  You can also finish with a Truffle sea salt, or the smoked salt as well.  Both go really well with the avocado and burger.  

HEPP’S Rosemary- Lemon Grilled Shrimp Salad



When the sun is shining and the temperature rises who can resist a light crunchy refreshing salad?  This is perfect for summer days and nights.

serves 3 to 4 people


  • 1 pound large shrimp, peeled and deveined
  • 2 heads romaine lettuce
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 1/4 sliced almonds
  • 1 teaspoon HEPP’S Rosemary sea salt
  • Juice and zest from 1 lemon
  • HEPP’S Cyprus flake sea salt
  • Freshly ground white pepper


  1. Chop romaine ( or any other mixture of fresh greens) and place in large bowl, set aside be sure they have been washed and dried.
  2. In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with HEPP’S Cyprus flake sea salt and pepper. Toss to coat.
  3. Preheat pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with teaspoon HEPP’S Rosemary sea salt and lemon zest; serve immediately.

Alternatives: HEPP’S Black Lava sea salt, HEPP’S Aussie Flake or HEPP’s Applewood smoked sea salt all can be using instead of Cyprus flake. 

HEPP’S Roasted Salmon with Spicy Cauliflower


Spring is in the air, at my house we have felt the need to take a break from heavy pastas and meat dishes and make some room for the lighter side of eating.  This is a quick and easy recipe that makes great tasting salmon with nice light flavoring.

Serves 4

Prep 15 mins

Total 45 mins


  • 4 garlic cloves
  • 1/4 to 1/2 teaspoon HEPP’S Habanero or Ghost Pepper sea salt,  
  • Ground pepper
  • 4 tablespoons olive oil
  • 1 head cauliflower (about 2 pounds), cored and cut into large florets
  • 4 skinless salmon fillets, (6 to 8 ounces each)
  • 4 thin lemon slices, halved, plus 4 wedges, for serving


  1. Preheat oven to 450 degrees.  Using a chefs knife, coarsely chop garlic.
  2. Place into a large bowl; add HEPP’S  sea salt; add 2 Tbls of oil and add as needed, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet ( Covered with parchment paper or tine foil for easy clean up) . Roast until starting to soften, about 15 minutes.
  3. Lightly coat with olive oil and season salmon with HEPP’S Aussie Flake sea salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

Alternatives: HEPP’S Alderwood Smoked salt ( for salmon), HEPP’S Aussie Flake can replace the Habanero or Ghost Pepper if you want to avoid the hot and spicy when cooking, you also have the option of using Habanero or Ghost Pepper as the finishing salt rather than using it while cooking.  

You can find all varieties of our sea sale at or visit us at your local farmers market

Spice Alley Opening This Weekend at Hollywood Farmer’s Market Featuring HEPP’S Salt!

Hollywood Farmers’ Market Introduces Spice Alley

Photo by AlexeiLogvinovich via Shutterstock

Bright seasonal produce isn’t the only vibrant thing that’ll be rolling into the farmers markets this spring. The Hollywood Farmers’ Market will be opening up Spice Alley next month, offering all sorts of gourmet items with a focus on global flavors.

The joint project of SEE-LA and the EaCa Alley Property Owner’s Association, the new “Spice Alley” will feature spicy foods, spicy drinks, music and spice vendors every Sunday. They’ll be celebrating their grand opening on April 7.

The Hollywood Farmers’ Market, which runs every Sunday from 8 a.m.-1 p.m., is one of the larger, chef-driven gatherings in Los Angeles in addition to the famous Santa Monica markets.

“We envision ‘Spice Alley’ almost like a mini Moroccan spice bazaar attached to the Hollywood Farmer’s Market,” said David Gajda, property owner of the Café Etc. and St Felix buildings, in a statement to the press. “After a morning spent shopping at the Farmer’s Market, visitors can pick up some exotic spices to flavor their meals—then sit in one of EaCa Alley’s restaurant patios, enjoy some live music, have a spicy cocktail and try new dishes that’ll zing their palates.”

In terms of spices in the Alley, there’ll be smoked salts and blends from Hepps Salt Co., gourmet spiced ketchups, preserved lemons, piri-piri, and harissa from Hollywood Star Farms, grains and beans from Rice & Beans in Silver Lake, exotic teas from World Flavorz Spice & Tea, and gourmet herbs and seasonings from Zesty Herbs & Spices. Prepared eats from Berlin Currywurst, La Velvet Margarita Cantina, and others will also be available.

You can check out the SEE-LA website for more details.

Contact the author of this article or email with further questions, comments or tips.

HEPP’S Salt Bar Returning to Yamashiro’s Farmer’s Market April 4th


Gourmet Eating, Drinking Under The

Stars At Yamashiro Farmer’s Market

April 1, 2013 6:00 AM

(credit: LA City Farm)

(credit: LA City Farm)
On April 4, iconic restaurant Yamashiro will once again transform its parking lot into a nighttime farmers market with a view. More that just a place to shop for vegetables and fruit, market producer Nick Spano has created a magical night market where people gather to eat dinner and sip wine under the stars. The Thursday night gathering is family friendly and fun for all ages. Vendors include a wide range of flavors from Bolani East & West Gourmet Vegan Afghan Food and Pressed Juicery to Flat Iron Truck and Scotty B’s Hot Sauces. The market is easy to access by taking advantage of the free parking at the Mosaic Church on Hollywood and La Brea, then boarding a shuttle bus for a short ride up to Yamashiro. 

These five Yamashiro Market vendors offer not-to-be-missed dishes, beverages, and artisanal foods.

(credit: Beata Bernina)

(credit: Beata Bernina)


Heirloom LA

Ask just about anyone in LA who you trust for food recommendations and you are likely to hear one name for catering, Heirloom LA. Let’s start with two words: lasagna cupcakes. No, it is not a silly confection made to look like a piece of mom’s tomatoey goo on curly noodles. At Heirloom LA, their savory lasagna cupcakes are crafted from handmade pasta and any fresh organic vegetables or protein filling the talented chefs can dream up. Think…artichoke confit, lamb ragu, wild boar bolognese, or butternut squash and you get the idea. At Yamashiro Farmers Market the Heirloom LA truck menu board will be filled with great options of salads, pastas, and much more.

(credit: Brian Leatart)

(credit: Brian Leatart)



What began here in Los Angeles as a concept to build the best ice cream sandwich inspired by contemporary architects has evolved into a thriving business that has expanded to Austin, Dallas, Miami and New York. Their original adorable postal trucks have been redressed as ice cream trucks. So when you see one at Yamashiro or around town, be sure to line up and construct your dream ice cream sandwich – and it will be worth every calorie. It’s much less expensive that building your dream home and tastes amazing.

(credit: Amparo Rios)

(credit: Amparo Rios)



Australians are known to be somewhat obsessed with making coffee. On just about any street corner in Sydney or Melbourne, you are likely to be able to find a great cup of coffee. Thankfully, Mark Baird moved to Los Angeles to share his coffee know-how with Longshot’s mobile espresso bars. Every Thursday night at Yamashiro, order a flat white or long black (ask Mark about for a lesson on Australian coffee lingo) and sip while you savor the sunset. Longshot is available for private events and will make anything from a classic cold brew to a frothy frappe to help caffeinate your guests.

(credit: Hepp's Salt Co.)

(credit: Hepp’s Salt Co.)


Hepp’s Salt Co.

Hepp’s Salt Co. sells smoked salts, natural salt blends, cooking salts, and finishing salts as well as all natural gourmet sugars perfect for cocktails, topping desserts and more. In addition to the Yamashiro market on Thursday night Hepp’s has salt bars at several Southern California locations including Crafted at the Port of LA and the Larchmont Farmers Market.

(credit: Nuttin Butter)

(credit: Nuttin Butter)


Nuttin’ Butter Artisan Nut Butters

It’s a fact that fresh nut butters taste better than ones that have been sitting on the grocery shelf for months. Nuttin’ Butter harnesses the flavors of freshly ground nuts into fun flavor combinations. Before you leave Yamashiro Farmers Market, pick up a container of Three Amigos, which is made with almonds, peanuts and cashews. Or try the salted chocolate almond butter, or for a fun twist, the buzzed almond butter with coffee.

L.A. City Farm at Yamashiro

1999 North Sycamore Avenue
Los Angeles, CA 90068

The Yamashiro Farmers Market runs every Thursday night from 5 to 9 p.m. through September.

Julie Wolfson (@juliewolfson) is a freelance writer living in Los Angeles. She covers travel, lifestyle, art, pop culture, cocktails and food for Cool Hunting and several other media outlets. Most days you’ll find her out and about in Southern California and around the world tracking down stories about talented people doing amazing things.

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