I visited a relative in Manhattan and he took me to Blue Hill (Washington Place, not Stone Barns) for dinner. It was truly incredible, and I say that as someone who is used to the bounty of the Bay Area food scene. He was very casual about it, so it wasn't until recently that I realized that he'd probably looked into it way ahead of time to get us that reservation on Saturday night. I'll be seeing him again soon and I'd like to show my thanks.
If you've been to Blue Hill, you probably remember the carrot salt they served with the bread. It was absolutely incredible, and I'd like to try to make some for him because he could not get enough of it. He put it on every bit of the tasting menu except the dessert.
Does anyone have any idea how they make that carrot salt? I'm sure it's a crazy involved process, but I'd like to give it a try. My Google-fu has thus far failed me.