Why Smoke

Grilled Hanger Steak with Bull’s Bay Smoked Salt and Rosemary.

While in food scientists may debate whether smoke is a smell or a taste, it is undeniable that smoke has been an element of food since the dawn of man. In fact, it is a relatively modern phenomenon that we no longer cook the majority of our food in wood-heated ovens. Smoke does more than just preserve and add something extra to food, it invokes an almost emotional response.

As Paul Breslin, a professor of nutritional science at Rutgers University says, “I don’t know if we come into the world loving these smells or if we come into the world prepared to love it because of evolution but the connection is profound.”

This box has been curated to highlight smoke as an ingredient across a wide spectrum and represent some of my favorite foods to give meals an extra kick. I love smoke as a component of condiments because it not only adds to the flavor of a dish but also because it touches something deeper, evoking memories and feelings that warms the heart. As you enjoy the box, I invite you to think about great times around a fire and people you’ve enjoyed an amazing meal with.