Clever Root Fall2017

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f a l l 2 0 1 7 | 6 7 PHOTO: COURTESY OF TERRANEA RESORT PHOTO: COURTESY OF TERRANEA RESORT Salt farming at Terranea, in three steps: Chef Ibarra and his staff transport buckets of Pacific seawater from Terranea's Beach Cove, which sits adja- cent to the resort property. Inside the conservatory, Ibarra has set up three-tiered basins that serve as salt pans in which the seawater brine slowly evaporates, leaving behind salt crystals. After about two weeks, Ibarra harvests the pure finished salt, which is rich in minerals like magnesium and potas- sium—making it both beneficial and delicious. The salt then makes its way into Ibarra's California coastal cuisine. 1 2 3 Executive Chef Bernard Ibarra harvests salt at Terranea's Sea Salt Conservatory. PHOTO: COURTESY OF TERRANEA RESORT "Before I began the salt project, I learned that nearby Abalone Cove received 97 out of 100 points for water quality." –Executive Chef Bernard Ibarra of Terranea Resort ■cr

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