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March 2017
KIMARIE SANTIAGO, owner of SALTOPIA participates in Tory Burch's important public broadcast announcement for International Women's Day! Announcment date: March 8, 2017 Kimarie Santiago, part of the EmbraceAmbition.org movement! Watch the commercial & take the pledge!
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March 2016
SALTOPIA is selected as a finalist for the Tory Burch Foundation's Fellows Competition!
Announcment date: March 14, 2016
SALTOPIA is selected as a finalist for the Tory Burch Foundation's Fellows Competition!
Announcment date: March 14, 2016
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SALTOPIA has been hand-selected by the Tory Burch Foundation's staff as a Finalist for their annual Fellowship program. The foundation has been designed to offer young female entrepreneurs a chance to compete together in business. Winner are awarded: Access to Capital, Entrepreneurial Education, Mentoring and Networking Opportunities. Read more about the opportunity and our participation:
http://www.toryburchfoundation.org/ |
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DECEMBER 2015
SALTOPIA featured on Chicago Morning Show Air Date: December 2, 2015 SALTOPIA was featured by Abe's Market yesterday on a Chicago morning talk show: YOU & ME THIS MORNING!! Abe's Market is THE beacon of all things natural online...check them out: Abesmarket.com
We are honored to be supported by Abe's Market and being featured on a TV segment is icing on the cake of perfection!! THANK YOU Abe's Market and Happy Holidays to all! 
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DECEMBER 2015
Entrepreneur On Fire Pod Cast Interview & Show Air Date: December 4, 2015 Fantastic Pod Cast to listen to for all business owners or wannabee's! I loved being welcomed by JLD! We had a great time on the show and we can't thank them enough! Be sure to listen to our Pod Cast on EOFire.com as well as others!!
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APRIL 2015
A Taste of New York TV Show Gourmet Foods Profile Air Dates: March 25, April 1, 8, 15 2015 What an amazing experience for our very first time filming for TV! We LOVED working with everyone from the production team! Aton and Andrew were fantastic at capturing the spirit of SALTOPIA!! The show already aired for the 1 month run but you can still take a peek at the segment here and enjoy the photos from behind the scenes.
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MARCH 2015
The Express Times
Restaurant Profile: Frites dishing up hot, fresh Belgian fries
By: Kelly Huth
Published: March 20, 2015
The Express Times
Restaurant Profile: Frites dishing up hot, fresh Belgian fries
By: Kelly Huth
Published: March 20, 2015
Love French fries? You'll be in heaven at Frites - a new restaurant that will specialize in Belgian-style twice-fried French fries. Frites is slated to open its doors Monday at the Lehigh Valley Mall.
The menu boasts several French fry-inspired creations. French fry bowls ($6.49-$8.99) offer a layer of fries, plus toppings, such as barbecue brisket, chili, buffalo chicken and many others. The frita ($6.49-$8.99) is a grab-and-go option akin to a gyro with a warm pita wrapped around fresh French fries and toppings. Frites are served in European paper cones and cost $4.99-$8.99 (regular, large and double). Seventeen dipping sauces will be offered - Garlic Parmesan, Chipotle, Curry Ketchup, Buffalo, Blue Cheese, Horseradish, Honey Mustard and Peanut Satay, among them...
A trip to Easton's Bacon Fest offered a serendipitous meeting with the owners of Long Valley-based Saltopia, a gourmet salt company. The New Jersey company will supply naturally-harvested Mediterranean sea salt and Black Truffle Salt (with truffles mixed in) for the fries.
Read the entire article here!
The menu boasts several French fry-inspired creations. French fry bowls ($6.49-$8.99) offer a layer of fries, plus toppings, such as barbecue brisket, chili, buffalo chicken and many others. The frita ($6.49-$8.99) is a grab-and-go option akin to a gyro with a warm pita wrapped around fresh French fries and toppings. Frites are served in European paper cones and cost $4.99-$8.99 (regular, large and double). Seventeen dipping sauces will be offered - Garlic Parmesan, Chipotle, Curry Ketchup, Buffalo, Blue Cheese, Horseradish, Honey Mustard and Peanut Satay, among them...
A trip to Easton's Bacon Fest offered a serendipitous meeting with the owners of Long Valley-based Saltopia, a gourmet salt company. The New Jersey company will supply naturally-harvested Mediterranean sea salt and Black Truffle Salt (with truffles mixed in) for the fries.
Read the entire article here!
JANUARY 2015
OSCAR BOUND!
OSCAR BOUND!
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A pinch of salt over the shoulder brings lots of luck to a little salt business!
Small town salt company, SALTOPIA selected to be in the BIG TIME OSCAR’s “SWAG BAGS!” Long Valley, New Jersey January 13, 2015 — Up and coming flavor infused sea salt manufacturer and naturally harvested salt farm, SALTOPIA Infused Sea Salt Company is announcing that they have been selected to participate in the coveted Academy Awards “Swag Bags!” While hundreds of companies beg, barter and pay small fortunes to jockey for bag space, SALTOPIA was courted by the Hollywood marketers. Perhaps “small business America” is reaching the heart of the red carpet as well. SALTOPIA was one of seven small businesses, contacted and asked to participate in the honor. SALTOPIA plans to include a gift box featuring a full jar of their infused sea salts and some other delectable salty samples. “Since our salts all have personalities, we couldn’t be more thrilled about participating in the beloved Oscars gift bags! For example: ‘BEN THERE, D’ONION THAT’ is our onion infused sea salt. This salt was named after a 9 year old little boy with awful food allergies among other health conditions. We created a pure, organic salt based off his mom’s requests. Since then, ‘BEN THERE, D’ONION THAT’ has become a best seller and made little Ben, a local celebrity!” says, Kimarie Santiago, creator and owner of SALTOPIA. SALTOPIA has 42 cross infused salt flavors – all with fun and meaningful names. Whether or not you’re a gourmet chef isn’t important when enjoying a SALTOPIA salt. If you simply like to salt your food, then SALTOPIA will be a pleasant surprise to those who go home with the swag bags (well, once the stars get tired of hugging their gorgeous golden Oscars, of course)! |
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DECEMBER 2014
STAR LEDGER
Locally Made Salt, is a Sweet Holiday Gift idea!
By: Rachel Weston
Published: December 17, 2014
STAR LEDGER
Locally Made Salt, is a Sweet Holiday Gift idea!
By: Rachel Weston
Published: December 17, 2014
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Saltopia, a Long Valley company that specializes in artisan sea salts has something a little sweeter than usual to offer for the holidays. Two chocolate barks feature one of their signature salts and Belgian chocolate. Order a 1-lb. box of Salted Caramel Almond Chocolate Bark with Mediterranean Flake sea salt orMarshmallow, Coconut, Orange & Ginger Bark made with white and milk chocolates, and a generous sprinkling of Saltopia’s Ginger Crush orange and ginger-infused sea salt.
Bark is $22 for 1 lb.; $40 for a box of each flavor. Owner Kimarie Santiago suggests stuffing someone’s stocking with a jar of one of her 29 signature sea salts. Try sprinkling the alderwood smoked Shot Well on a steak, finishing a margarita with Tickled Pink strawberry salt or adding some heat with habanero pepper-infused Hot Head. A sample set with all the salts in the signature line comes wrapped in a bow. Add them to the gifts bags of everyone on your list. |
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AUGUST 2014
OBSERVER-TRIBUNE Please, everyone, pass the salt By: Thom Leavy Published: August 1, 2014 
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JULY 2014
DAILY RECORD
Long Valley's SALTOPIA added to Just Jersey
By: Chris Jordan
Published: July 23, 2014
The Long Valley sea salt business, Saltopia, has been added to Just Jersey's 2014 local goods fundraising catalog.
Saltopia is now a part of Just Jersey's effort to raise school funds through sales of locally-sourced products as a healthy, eco-friendly alternative to the traditional wrapping paper fundraisers, according to the Morristown-based Just Jersey."Naturally harvested sea salt is an important source of many essential minerals like calcium and magnesium," said Saltopia founder Kimarie Santiago in a statement.
Other Jersey items in the 2014 catalog include A Gardener's Kitchen (granola), Bare Bee Apiary (honey), Booskerdoo (locally roasted coffee), Donna and Company (chocolate), Farmer Steve's Organic Popcorn, First Field (ketchup), Gilda's Biscotti, Heartbreaking Dawns (hot sauce and rubs), Heirzoom Bakery, and George's Gourmet Pound Cakes.
Just Jersey is still accepting schools and nonprofits for the 2014 fall fundraising cycle, according to the company. Visit www.justjerseycatalog.com or email schools@justjerseycatalog.com for information about how to host a Just Jersey fundraiser.
Visit www.saltopiasalts.com for more information on Saltopia.
DAILY RECORD
Long Valley's SALTOPIA added to Just Jersey
By: Chris Jordan
Published: July 23, 2014
The Long Valley sea salt business, Saltopia, has been added to Just Jersey's 2014 local goods fundraising catalog.
Saltopia is now a part of Just Jersey's effort to raise school funds through sales of locally-sourced products as a healthy, eco-friendly alternative to the traditional wrapping paper fundraisers, according to the Morristown-based Just Jersey."Naturally harvested sea salt is an important source of many essential minerals like calcium and magnesium," said Saltopia founder Kimarie Santiago in a statement.
Other Jersey items in the 2014 catalog include A Gardener's Kitchen (granola), Bare Bee Apiary (honey), Booskerdoo (locally roasted coffee), Donna and Company (chocolate), Farmer Steve's Organic Popcorn, First Field (ketchup), Gilda's Biscotti, Heartbreaking Dawns (hot sauce and rubs), Heirzoom Bakery, and George's Gourmet Pound Cakes.
Just Jersey is still accepting schools and nonprofits for the 2014 fall fundraising cycle, according to the company. Visit www.justjerseycatalog.com or email schools@justjerseycatalog.com for information about how to host a Just Jersey fundraiser.
Visit www.saltopiasalts.com for more information on Saltopia.
FEBRUARY 2014
CBS NEWS
NYC’s 7 Best Last-Minute Valentine’s Day Gifts
By: Sarah Shaker, CBS News
Published: February 14, 2014
CBS NEWS
NYC’s 7 Best Last-Minute Valentine’s Day Gifts
By: Sarah Shaker, CBS News
Published: February 14, 2014
Want to treat the one you love, but February 14 suddenly snuck up on you? Forget cheesy cards and cheap chocolates from Duane Reade and go for one of these New York City based gifts this Valentine’s Day. These last-minute ideas are so lovely, you may even pull off looking like you shopped weeks in advance for the perfect gift.
New Greek and Mediterranean marketplace Blue Olive Market offers a variety of curated, all-natural products perfect for the Valentine who loves to cook – or just loves to eat! Available for purchase in the marketplace or online, one of the purveyors Saltopia offers gourmet pink Himalayan Salt packed with minerals and sold in a cute mason jar with junks of fresh sea salt and a grater to season as you dine for $24.95. This gourmet salt is sure to season up your foodie Valentine.
Read the entire article here...
New Greek and Mediterranean marketplace Blue Olive Market offers a variety of curated, all-natural products perfect for the Valentine who loves to cook – or just loves to eat! Available for purchase in the marketplace or online, one of the purveyors Saltopia offers gourmet pink Himalayan Salt packed with minerals and sold in a cute mason jar with junks of fresh sea salt and a grater to season as you dine for $24.95. This gourmet salt is sure to season up your foodie Valentine.
Read the entire article here...
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JANUARY 2014
Of the Earth By Lauren Johnson, Edible Jersey Magazine Published: January 2014 issue |
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Ditch the shaker and reach for natural, unrefined salt.
A dash of salt can go a long way when it comes to perking up the flavors of your favorite dish. Salt is also essential to the proper functioning of our bodies. Recently, natural, unrefined salts have been making a splash with health enthusiasts and foodies alike. It may feel counterintuitive to consider the benefits of salt, as it’s something we’re generally told to avoid. And it’s true that those who suffer from cardiovascular disease or high blood pressure should be especially conscious of their daily intake. Nonetheless, salt remains a crucial part of everyone’s diet.
“Salt is vital not only to us, but to all living things,” says Dr. James M. Maher of Rutgers New Jersey Medical School. “It is not only important for neurological processes, but it helps cells retain their size and function properly.” That’s a big job for something we consider a seasoning.
Self-proclaimed salt addict Kimarie Santiago, owner of Saltopia in Long Valley, knows firsthand the value of salt in the body. “As a professional ballerina, there were two things I’d always carry around with me: my ballet shoes and a jar of unrefined rock salt,” says Santiago, who turned her passion for salt into a business. “Anyone who endures long amounts of exercise needs salt. Natural salt contains ions which help carry water to our cells—if you’re active, drink lots of water and still feel lethargic, you may not be getting enough.”
Though the world of salt is gaining popularity, Santiago says it’s an uphill battle. “The type of salt people should be avoiding is commercial salt, which is mixed with chemicals including bleaching and pouring agents, and often does not contain the ions your body needs,” she says. “Natural, unrefined salt not only has ions, but also has trace elements like calcium and magnesium and beneficial sulfur compounds.”
Read more of this article....
A dash of salt can go a long way when it comes to perking up the flavors of your favorite dish. Salt is also essential to the proper functioning of our bodies. Recently, natural, unrefined salts have been making a splash with health enthusiasts and foodies alike. It may feel counterintuitive to consider the benefits of salt, as it’s something we’re generally told to avoid. And it’s true that those who suffer from cardiovascular disease or high blood pressure should be especially conscious of their daily intake. Nonetheless, salt remains a crucial part of everyone’s diet.
“Salt is vital not only to us, but to all living things,” says Dr. James M. Maher of Rutgers New Jersey Medical School. “It is not only important for neurological processes, but it helps cells retain their size and function properly.” That’s a big job for something we consider a seasoning.
Self-proclaimed salt addict Kimarie Santiago, owner of Saltopia in Long Valley, knows firsthand the value of salt in the body. “As a professional ballerina, there were two things I’d always carry around with me: my ballet shoes and a jar of unrefined rock salt,” says Santiago, who turned her passion for salt into a business. “Anyone who endures long amounts of exercise needs salt. Natural salt contains ions which help carry water to our cells—if you’re active, drink lots of water and still feel lethargic, you may not be getting enough.”
Though the world of salt is gaining popularity, Santiago says it’s an uphill battle. “The type of salt people should be avoiding is commercial salt, which is mixed with chemicals including bleaching and pouring agents, and often does not contain the ions your body needs,” she says. “Natural, unrefined salt not only has ions, but also has trace elements like calcium and magnesium and beneficial sulfur compounds.”
Read more of this article....
JANUARY 2014
GOOD TASTE
Salts of the Earth, The Valley's Premier Culinary Resource
By: Lenora Dannelke
Published: January 2014
Flavored salts have become trendy and the Lehigh Valley is home to several leading makers of these distinctive tastes. Kimarie Santiago began making flavor infused sea salts as hostess gifts and her company Saltopia (saltopiasalts.com) now offers twenty-nine signature flavors of these salts at the Easton Farmers’ Market, ranging from Blushing Blossoms (lavender infused) to Dirty Wedding (white truffle infused). “People kept telling me, ‘You have to sell these. They’re unbelievable!’ So I started at a farmers market in New Jersey and sold out the first day. That was three years ago and I now have a certified kitchen facility and we make them in bulk, about 500 pounds at a time of each flavor,” Santiago says. “The molecular structure of each salt crystal is essentially like a person’s DNA and because of that it infuses flavors different ways. You need to make sure flavors will bond and come through properly with full-bodied flavor. And that takes different amounts of time.” For example, Up Close & Peachy (peach and cinnamon) requires three full months to infuse while Kiss & Tell (garlic) takes only a day.
Read the entire salty sensation...click here!
GOOD TASTE
Salts of the Earth, The Valley's Premier Culinary Resource
By: Lenora Dannelke
Published: January 2014
Flavored salts have become trendy and the Lehigh Valley is home to several leading makers of these distinctive tastes. Kimarie Santiago began making flavor infused sea salts as hostess gifts and her company Saltopia (saltopiasalts.com) now offers twenty-nine signature flavors of these salts at the Easton Farmers’ Market, ranging from Blushing Blossoms (lavender infused) to Dirty Wedding (white truffle infused). “People kept telling me, ‘You have to sell these. They’re unbelievable!’ So I started at a farmers market in New Jersey and sold out the first day. That was three years ago and I now have a certified kitchen facility and we make them in bulk, about 500 pounds at a time of each flavor,” Santiago says. “The molecular structure of each salt crystal is essentially like a person’s DNA and because of that it infuses flavors different ways. You need to make sure flavors will bond and come through properly with full-bodied flavor. And that takes different amounts of time.” For example, Up Close & Peachy (peach and cinnamon) requires three full months to infuse while Kiss & Tell (garlic) takes only a day.
Read the entire salty sensation...click here!
DECEMBER 2013
Saltopia: Locally Infused Sea Salt
By Jennifer Miller, MealDiva.com
Published: December 13, 2013
It’s time to forget the table salt and replace it with Sea Salt—a healthy, gourmet alternative. Sea Salt is obtained naturally from the sea and does not go through any processing that alters its natural make up. In addition, it contains many essential trace minerals that your body needs to function at it’s best while it’s supermarket counterpart is simply processed, iodized salt that is full of chemicals. With that being said, I had the pleasure of sitting down with Kimarie Santiago, the creator, founder and owner of Saltopia Infused Sea Salts to learn why she started Saltopia. During my visit I also learned that it’s impossible to find a disappointing Sea Salt combination amongst her salts –they push the boundaries of flavors–and they are fantastic.
The originator of gourmet Saltopia, Kimarie, uses “only natural Sea Salts from all over the world” and infuses them with distinct, delectable and locally sourced, flavors such as basil, cabernet and vanilla. The sea salts will not only enhance your favorite dish but also provide you with a healthy “salting experience.” Saltopia salts are like nothing I have ever tasted – they are packed full of yummy flavors and I often find myself enjoying just a pinch on the tip of my tongue. In fact, sometimes Spud, my five year old asks for a “sampling” of her favorite, Ginger’s Crush – an orange and ginger infused sea salt that pairs well with stir fry’s and fruit salads.
OMG—amazing.
Read on for more of the Meal Diva's article...click here!
Saltopia: Locally Infused Sea Salt
By Jennifer Miller, MealDiva.com
Published: December 13, 2013
It’s time to forget the table salt and replace it with Sea Salt—a healthy, gourmet alternative. Sea Salt is obtained naturally from the sea and does not go through any processing that alters its natural make up. In addition, it contains many essential trace minerals that your body needs to function at it’s best while it’s supermarket counterpart is simply processed, iodized salt that is full of chemicals. With that being said, I had the pleasure of sitting down with Kimarie Santiago, the creator, founder and owner of Saltopia Infused Sea Salts to learn why she started Saltopia. During my visit I also learned that it’s impossible to find a disappointing Sea Salt combination amongst her salts –they push the boundaries of flavors–and they are fantastic.
The originator of gourmet Saltopia, Kimarie, uses “only natural Sea Salts from all over the world” and infuses them with distinct, delectable and locally sourced, flavors such as basil, cabernet and vanilla. The sea salts will not only enhance your favorite dish but also provide you with a healthy “salting experience.” Saltopia salts are like nothing I have ever tasted – they are packed full of yummy flavors and I often find myself enjoying just a pinch on the tip of my tongue. In fact, sometimes Spud, my five year old asks for a “sampling” of her favorite, Ginger’s Crush – an orange and ginger infused sea salt that pairs well with stir fry’s and fruit salads.
OMG—amazing.
Read on for more of the Meal Diva's article...click here!
JUNE 2013
In season: Strawberries Beyond Shortcakes
By Rachel Weston/For The Star-Ledger
Published: June 16, 2013 at 10:00 AM, updated June 16, 2013 at 10:06 AM
I officially have a case of strawberry fever. Personally, I abstain from non-New Jersey berries all winter, so I am intend to gorge myself on the sweet and slightly tart morsels of joy. Try tossing them with herbs — basil, mint, tarragon to make salads, ice pops, sorbets, fools or pavlovas. Chocolate, black pepper and almonds are also good partners.
The recipe I love right now is roasted strawberry and buttermilk ice cream from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer ($23.95). Her tip is to never include pieces of strawberry in the ice cream. You’ll break a tooth on a strawberry rock. Instead, roast them them with a bit of sugar at 375 degrees to coax out their sweetness, and then puree before adding to the ice cream base. Easy to make and divine to eat. Take the leftover puree and swirl into yogurt or hot cereal to jazz up breakfast or add a few tablespoons to seltzer for a strawberry soda.
For savory ideas, drizzle with tart balsamic vinegar reduction, a dollop of ricotta cheese and freshly ground black pepper.
Kimarie Santiago of Long Valley rolled out a Tickled Pink strawberry-flavored salt in her line, Saltopia ($12.95 a bottle). Try rimming a strawberry margarita with Tickled Pink. Or make a strawberry smash with muddled berries, white rum, lime juice and simple syrup. Strawberry season in New Jersey should last another couple of weeks. Pick your own farms can be located on the website, Local Harvest or visit your favorite farmers market. For a full list, go the Jersey Fresh website. Be spontaneous and stop when you spy a roadside stand touting a harvest.
For the recipes and photos, please click here!
In season: Strawberries Beyond Shortcakes
By Rachel Weston/For The Star-Ledger
Published: June 16, 2013 at 10:00 AM, updated June 16, 2013 at 10:06 AM
I officially have a case of strawberry fever. Personally, I abstain from non-New Jersey berries all winter, so I am intend to gorge myself on the sweet and slightly tart morsels of joy. Try tossing them with herbs — basil, mint, tarragon to make salads, ice pops, sorbets, fools or pavlovas. Chocolate, black pepper and almonds are also good partners.
The recipe I love right now is roasted strawberry and buttermilk ice cream from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer ($23.95). Her tip is to never include pieces of strawberry in the ice cream. You’ll break a tooth on a strawberry rock. Instead, roast them them with a bit of sugar at 375 degrees to coax out their sweetness, and then puree before adding to the ice cream base. Easy to make and divine to eat. Take the leftover puree and swirl into yogurt or hot cereal to jazz up breakfast or add a few tablespoons to seltzer for a strawberry soda.
For savory ideas, drizzle with tart balsamic vinegar reduction, a dollop of ricotta cheese and freshly ground black pepper.
Kimarie Santiago of Long Valley rolled out a Tickled Pink strawberry-flavored salt in her line, Saltopia ($12.95 a bottle). Try rimming a strawberry margarita with Tickled Pink. Or make a strawberry smash with muddled berries, white rum, lime juice and simple syrup. Strawberry season in New Jersey should last another couple of weeks. Pick your own farms can be located on the website, Local Harvest or visit your favorite farmers market. For a full list, go the Jersey Fresh website. Be spontaneous and stop when you spy a roadside stand touting a harvest.
For the recipes and photos, please click here!
JANUARY 2013
Pythons, Gators and Bears, oh my!
Perona Farms Game Dinner returns - wilder than ever!
By Peter Genovese/The Star-Ledger
Published: January 23, 2013 at 7:53 AM
...The event, which started in the mid-’80s but has not been held since 2005, advertised a lineup of A-list chefs — Daniel Boulud, David Burke, Robert Irvine, Douglas Rodriguez and Ken Oringer, among others — who assemble in Perona Farms’ kitchen to cook for the 110 people shelling out $1,000 apiece for the dinner. Sounds steep, but the price tag gives you a chance to schmooze with the celeb chefs and sample food they would likely never cook for anyone else, not to mention make a contribution to charity.
For full article, video and SALTOPIA's mention, click here!
For full article, video and SALTOPIA's mention, click here!
AUGUST 2012
NJ Magazine's Suzanne Zimmer Lowery's column "SOUP TO NUTS" :
Getting Granular With the "Salt Junkie"
Published: Monday, August 27, 2012 02:54 PM
by: New Jersey Monthly
Kimarie Santiago, 34, a self-professed "salt junkie," does magical things with the world’s oldest flavor enhancer. Her latest creation is ‘Krossed Keys,’ a rich black-truffle salt that she calls her “dirty habit.” Santiago, also known as Long Valley's "Salt Girl," is the creative force behind Saltopia, whose naturally-flavored salts can add allure to even the most mundane ingredients.
“I’m not really a very good cook," Santiago, says, "but with the right seasonings I can make almost anything delicious.”
When the busy mother of two young children started the business last January, “I had no idea that people would like salt as much as I do.”
Perhaps take that statement with a grain of salt.
In fact, tinkering with salts of various kinds has been Santiago's hobby for the last decade. Her friends always enjoyed her creations and she often gave away jars of her distinctive salts as gifts. Her friends urged her to take the next step and open a business.
Her 17 hand-made salts, available in 3.4 oz jars selling for $12 each (except Krossed Keys, $20), come in a rainbow of colors and flavors.
What she calls her “mad scientist project” begins by purchasing various sea salts from around the world. Santiago has become somewhat of an expert on the crystal structure of salt, which varies with the environment in which it was created. Different structures have different levels of saltiness and porousness and blend with or absorb other flavors in different ways.
To make her Kiss & Tell garlic salt, she begins by boiling garlic in a small amount of water to draw out the essence. She then adds the salt, which dissolves, forming a kind of slush, which recrystallizes when it dries. Afterwards, she extracts the garlic pulp, dries it through slow roasting and mixes it with the infused salt for the turbo-charged flavor her products are known for.
When you open a jar of her garlic salt, you can actually smell it across the room. Her salts have many uses. Up Close and Peachy, a fruit-and-cinnamon blend, is recommended for use on a yogurt parfait or pork tenderloin. Hot Head, a habanero-infused salt, can take vegetables, seafood and meats to a whole new level. Other flavors include coconut, mushroom and pomegranate, all with clever names like Magma-Licious, Mushy Love and Pom-Pom Girl. One of her most popular items is a $25 sample set containing a miniature test tube of each flavor. With international orders coming in from as far away as Brazil, Salt Girl is a bit taken aback. “I guess I just didn’t realize the power of salt,” she says.
For the rest of Suzanne's article, click here!
Published: Monday, August 27, 2012 02:54 PM
by: New Jersey Monthly
Kimarie Santiago, 34, a self-professed "salt junkie," does magical things with the world’s oldest flavor enhancer. Her latest creation is ‘Krossed Keys,’ a rich black-truffle salt that she calls her “dirty habit.” Santiago, also known as Long Valley's "Salt Girl," is the creative force behind Saltopia, whose naturally-flavored salts can add allure to even the most mundane ingredients.
“I’m not really a very good cook," Santiago, says, "but with the right seasonings I can make almost anything delicious.”
When the busy mother of two young children started the business last January, “I had no idea that people would like salt as much as I do.”
Perhaps take that statement with a grain of salt.
In fact, tinkering with salts of various kinds has been Santiago's hobby for the last decade. Her friends always enjoyed her creations and she often gave away jars of her distinctive salts as gifts. Her friends urged her to take the next step and open a business.
Her 17 hand-made salts, available in 3.4 oz jars selling for $12 each (except Krossed Keys, $20), come in a rainbow of colors and flavors.
What she calls her “mad scientist project” begins by purchasing various sea salts from around the world. Santiago has become somewhat of an expert on the crystal structure of salt, which varies with the environment in which it was created. Different structures have different levels of saltiness and porousness and blend with or absorb other flavors in different ways.
To make her Kiss & Tell garlic salt, she begins by boiling garlic in a small amount of water to draw out the essence. She then adds the salt, which dissolves, forming a kind of slush, which recrystallizes when it dries. Afterwards, she extracts the garlic pulp, dries it through slow roasting and mixes it with the infused salt for the turbo-charged flavor her products are known for.
When you open a jar of her garlic salt, you can actually smell it across the room. Her salts have many uses. Up Close and Peachy, a fruit-and-cinnamon blend, is recommended for use on a yogurt parfait or pork tenderloin. Hot Head, a habanero-infused salt, can take vegetables, seafood and meats to a whole new level. Other flavors include coconut, mushroom and pomegranate, all with clever names like Magma-Licious, Mushy Love and Pom-Pom Girl. One of her most popular items is a $25 sample set containing a miniature test tube of each flavor. With international orders coming in from as far away as Brazil, Salt Girl is a bit taken aback. “I guess I just didn’t realize the power of salt,” she says.
For the rest of Suzanne's article, click here!
JULY 2012
"GUTSY GOURMET: Dare to prepare yak steak, ostrich eggs and
other odd ball offerings from farmer's markets"
Published: Wednesday, July 25, 2012, 8:00am
by: Star Ledger Entertainment Desk
...In a pinch
Sometimes just a little sprinkle of salt is all you need to finish a dish. Saltopia (saltopiasalts.com), the brainchild of Long Valley's Kimarie Santiago, offers inventive flavors that enliven savory or sweet dishes. The coconut-infused “Magma-licious” will jazz up a batch of brownies or shrimp. Mushy Love, a blend of salt and six types of mushrooms, peps up rice pilaf or beef. Vampire’s Tease, featuring cabernet sauvignon and cherries, perfectly pairs with duck breast. Alderwood smoked salt lets vegetarians have smoky flavor without those taboo meat products.
Get your fix ($12 for a 3.4-ounce jar) at the Blairstown Farmers Market (Route 521, Blairstown, Saturdays, 10 a.m.-2 p.m.). For more locations, go to saltopiasalts.com.
For the rest of Rachel's article, click here!
other odd ball offerings from farmer's markets"
Published: Wednesday, July 25, 2012, 8:00am
by: Star Ledger Entertainment Desk
...In a pinch
Sometimes just a little sprinkle of salt is all you need to finish a dish. Saltopia (saltopiasalts.com), the brainchild of Long Valley's Kimarie Santiago, offers inventive flavors that enliven savory or sweet dishes. The coconut-infused “Magma-licious” will jazz up a batch of brownies or shrimp. Mushy Love, a blend of salt and six types of mushrooms, peps up rice pilaf or beef. Vampire’s Tease, featuring cabernet sauvignon and cherries, perfectly pairs with duck breast. Alderwood smoked salt lets vegetarians have smoky flavor without those taboo meat products.
Get your fix ($12 for a 3.4-ounce jar) at the Blairstown Farmers Market (Route 521, Blairstown, Saturdays, 10 a.m.-2 p.m.). For more locations, go to saltopiasalts.com.
For the rest of Rachel's article, click here!
APRIL 2012
Farmers markets flourish in Garden State
Published: Sunday, April 08, 2012, 9:45 AM
By Joe Moszczynsky, The Star-Ledger
Kelly Keebler had already bought some blue cheese and some pierogis from area farmers, and now she was eyeing some knockwurst.
After a few moments of consideration, Keebler bought the sausage from a Wantage farmer who had a host of products on sale at the Newton Winter Farmers’ Market. Keebler, who lives in nearby Andover Township, said she wanted a product that was both fresh and produced locally.
"I wanted better quality and I think we need to have a closer relationship with our food," she said. "And," she said of the sausages, "they taste so much better." The growing interest in food quality and healthy eating has caused the number of seasonal farmers markets in the Garden State to skyrocket in recent years — from just 35 in 2001 to 148 last year, according to Lynn Richmond, a spokeswoman for the state Department of Agriculture.
"Farmers markets have become trendy," said Kendrya Close, director of the Blairs-town-based Foodshed Alliance, which serves as a liaison between farmers and towns in Sussex, Morris and Warren counties.
Full story continues by clicking here!
Published: Sunday, April 08, 2012, 9:45 AM
By Joe Moszczynsky, The Star-Ledger
Kelly Keebler had already bought some blue cheese and some pierogis from area farmers, and now she was eyeing some knockwurst.
After a few moments of consideration, Keebler bought the sausage from a Wantage farmer who had a host of products on sale at the Newton Winter Farmers’ Market. Keebler, who lives in nearby Andover Township, said she wanted a product that was both fresh and produced locally.
"I wanted better quality and I think we need to have a closer relationship with our food," she said. "And," she said of the sausages, "they taste so much better." The growing interest in food quality and healthy eating has caused the number of seasonal farmers markets in the Garden State to skyrocket in recent years — from just 35 in 2001 to 148 last year, according to Lynn Richmond, a spokeswoman for the state Department of Agriculture.
"Farmers markets have become trendy," said Kendrya Close, director of the Blairs-town-based Foodshed Alliance, which serves as a liaison between farmers and towns in Sussex, Morris and Warren counties.
Full story continues by clicking here!