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
