"Salt Smitten" Dinner Series: Go lb. Salts Teams Up With Chef Stephen Eldridge of Gertrude's

Courtesy of Girl Meets Fork Marketing & Media for go lb. salt
Courtesy of Girl Meets Fork Marketing & Media for go lb. salt
go lb. salt

You might need a glass or water or two for this upcoming dining event.

Local salt guru Aaron Eckburg co-owner of go lb. salt and chef Stephen Eldridge of Gertrude's at the Desert Botanical Gardens have partnered up to put together a special six-course dinner event showcasing their mutual adoration for the under-appreciated element. The "Salt Smitten" event will include an optional cocktail pairing that will feature High West Distillery's handcrafted bourbons and ryes, as well as desserts from two local pastry chefs.

See also: Dessert in the Desert: Gertrude's at the Botanical Garden

The dinner will be held at Getrude's at the Desert Botanical Garden on Thursday, October 24 at 6:30 p.m. and will cost $65 a person. The option cocktail flight will cost an additional $25 more per person.

The dinner menu, which is included below, will be a collaborative effort from both Eckburg and Eldridge. Each course will feature a different type of salt, from fumee de sel to Hawaiin black sea salt. Two desserts will also be provided, one from Gertrude's Executive Pastry Chef Marisa Lown and another from local pastry chef Rachel Miller, owner of Pistol Whipped Pastry and a Chow Bella contributor.

First course: 60 Day Dry Aged Beef Tartar + Pickled Mushroom + Sunny Side Up Quail Egg + Sea Salt & Herbed Lavosh with Mediterranean Sea Salt

Second course: Local Onion + Beef Broth + Day Old Bread + Tarragon & Thyme + Gruyere + Sel Gris de Guérande with Fumée de Sel

Third course: House Cured Guanciale + Goat's Milk Ricotta + Preserved Tomato + Egg Yolk + Apple Wood Smoked Salt + Sel Gris de Guérande with Hawaiian Red Sea Salt

Fourth course: Cured & Smoked Tuna + Olive + Rutabaga + Duck Egg + Tomato Gelee + Parsley with Hawaiian Black Sea Salt

Fifth course: Confit of Wild Boar + Root Vegetable Hash + Blood Orange Chutney + Natural Jus with Mesquite Smoked Sea Salt and Sel Gris de Guérande

Desserts: Chef Marisa - Marcona Almond "S'more" Macaron + Salted Caramel + Bourbon & Cardamom Egg Nog

Chef Rachel - Pistachio and Preserved Citrus Marmalade Frangipane Tart + Roasted Honey Comb & Bourbon Ice Cream + Cardamom Tuile Fumée de Sel de Guérande + Mediterranean Sea Salt + Sel Gris de Guérande + Mesquite Smoked Salt

Space is limited for the event. You can book your seat by calling 480-719-8600 or visiting the Salt Smitten website.

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1201 N. Galvin Parkway
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