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Salt is located at the Ritz-Carlton, Amelia Island |
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The “In the Kitchen Seat” is a taste adventure. |
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On the Menu: Choose from a selection of over 300 wines |
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On the Menu: Florida Snapper black garlic pasta, bok choy, carrot, honshimeji mushrooms |
Chef de Cuisine Rick Laughlin greeted us with a warm smile, revealing a kind heart and an easy going disposition. In fact, as we continued to witness his award winning kitchen, we saw what I can best describe as a very “zen” atmosphere. The crew worked with the disciplined pace of endurance athletes. Steady and true, they efficiently produced plate after plate with ease, never with the hurried rush or raised voices you might expect of those under their mantle. Instead we witnessed a well planned and organized facility, completely excelling at delivering perfection to their distinguished patrons with out flaw. Chef Laughlin later explained that Salt is number one in the Ritz-Carlton chain of restaurants for quality, and that is entirely due to their steadfast standards for each guest. He related that, “Every diner is treated like a AAA reviewer. We never know who it will be, and we are dedicated to maintaining our five diamond standing.” That’s quite a lot of pressure, but you would never know it from the countenance of Salt’s team, because for them, it’s par for the course.
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Taste, See, Smell, Hear, and Touch |
Adventure for Your Senses
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On the Menu: Steak and Eggs Served on a 250 Million Year Old Himalayan Salt Block |
I love delving into the background stories of talented chefs. Even sharing tears with the likes of these passionate souls… and maybe a few drinks as well. Chef Laughlin opened up about his childhood memories of always cooking with family. An ardent creator of new flavors, he traded in the college campus for the culinary scene, diving into a different kind of school with no doubt in his mind that his future was in the kitchen.
Taking a moment to mentally check off each sense I determined to make sure I did just that.
And did I? Well let’s see:
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Micro veggie centerpiece by the Chef |
Sight – Each dish a visual show piece
Taste – Layer upon layer of well balance flavor
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A portion of their large selection of Salt sits on display |
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On the Menu: Big Eye Tuna buffalo mozzarella, cucumber relish, pine nuts, basil |
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On the Menu: Dark Chocolate Souffle prepared by Pastry Chef Heidi Kabath salted caramel ice cream, white chocolate cream anglaise |
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On the Menu: Chocolate Amaretto Mille-Feuille prepared by Pastry Chef Heidi Kabath flourless chocolate cake, pomegranate |
