High 5 Salts

The term “High 5” has multiple meanings. First, your tongue has 5 taste areas: sweet, tart, salty, bitter, and savory. Second, our salt blends are meant to be sprinkled from “on high” holding the salt above your food and seasoning by sight (when you see the salt on the food – that is probably enough). Last, there are 5 different types of salt blends in our High 5 line, they include:  Original Unboring Salt, Power Lifter Bold Course Salt, Sweet Sass Sugar Blend, Tickled Pink Himalayan Salt and Fixer Upper Salt-Free Blend.  Please visit our “shop” page to purchase the blends in the High 5 line. Happy cooking! (And of course, seasoning properly).

Original Unboring Salt: Our original blend with garlic, herbs and spices. Mild yet savory. Perfect on vegetables and meat.

Power Lifter Bold Course Salt: The 2nd in the line of High 5 salt blends. This is a heavy hitting salt blend with a robust flavor profile. Use this salt on vegetables, meat and it is exceptionally good on salmon. The dark fragrant robust nature of this blend will surely please your taste buds.

Sweet Sass Sugar Blend: Our sugar / salt combo. This is a sweet and tart salt with a hint of bitter/earthy-ness. Perfect for fruits of all kinds, and pairs very well with salmon and poultry.

Tickled Pink Himalayan Salt: Our pink Himalayan salt blend. This is a multi mineral infused salt full of earthy goodness. Perfect as a salt substitute or on any of your vegetables and meats.

Fixer Upper Salt-Free Blend: Our final spice blend which is sodium free for those folks who have to watch their sodium intake. This blend can be paired nicely with the other 4 salt blends or used on its own to finish up your meal and add some zest.

MEET CHEF LAURA ROMITO

Chef Laura Romito is the creator of High 5 Salts with Benefits, a line of perfectly balanced organic salt blends hand made in Detroit’s historic Eastern Market. High 5 Salts work with all the tastes your tongue recognizes to help you create better tasting food!

Chef Laura graduated first in her class from the Schoolcraft College Culinary Arts program and has worked in the food world in many capacities for twenty years. Her first culinary “gig” was at the renowned Golden Mushroom in Southfield. Laura is fortunate to have learned from some of southeast Michigan’s greatest including: Chef Dan Huglier, CMC, Chef Jeff Gabriel, CMC, Chef Brian Polcyn, CEC., and Chef Keven Gawronski, CMC.

Chef Romito first taught cooking classes in Schoolcraft’s Continuing Education department, and then developed a cooking class program for local Williams-Sonoma stores. She worked as a Chef/Consultant for Holiday Market where she started their catering business and cooking school. Laura’s last restaurant job was as the pastry chef for Lockhart’s in Royal Oak. Most recently she co-founded Taste-Full Tours, a culinary tour company that carried food-fascinated folks all over metro Detroit, introducing them to out of the way, exceptional cooks, chefs, restaurants, markets, and local food products.
She is currently the Executive Chef for the National Shrine of the Little Flower Basilica in Royal Oak, and is the chef and “Head Food Geek” at Food Geek Foods based in Eastern Market. She also works as a recipe developer and conSALTant for several local food entrepreneurs, restaurants and catering businesses.

A proud mom of two great boys and grateful wife of her amazing husband Tom, Laura lives in Royal Oak where she manages to teach a few yoga classes a week in an effort to keep calm and cook on!