I’ve been spending a lot of time experimenting with sea salt lately. Grilling fish with Meyer-lemon infused salt, adding a pinch of rosemary salt to pinto beans, making a vinaigrette with a smoked sea salt, sprinkling fruit or popcorn with dashes of this or that. A few weeks ago I took the Sea Salt Workshop at the Terranea Resort in Palos Verdes. Held the first Saturday of every month, at a cost of $70 per person, the workshops are led by the resort’s chefs.
Terri Haack has learned a lot about creating healthy environments during her 30-plus years in the hospitality business. Today, as president of Terranea Resort, a Destination Hotel, she’s the steward of the 102-acre luxury resort, perched on the Palos Verdes Peninsula south of Los Angeles. She has been with the 582-room property since 2007, two years before its 2009 opening, overseeing its construction in a delicate ecological zone to make sure it complied with strict measures to protect its seaside environment.