Welcome to Not Without Salt.

Hello! My name is Ashley. It’s so very nice to meet you.

I happily share my passion for all things salted; sweet and savory, in hope that you too will find pleasure, joy and sustenance in good food. Your kitchen is a place to be creative and productive. Meals are meant to be savored and enjoyed. Good food is simple, fresh, seasonal and delicious. Not Without Salt is a tool for helping you eat well and enjoy the process of cooking and baking real, good food.

Thank you for visiting. It is my joy to teach, share and cook with you.

This blog is ever changing, evolving and growing but the one thing that remains constant is how happy it makes me to read comments and emails from you, the reader. What started out as a place to share my constant cravings for good food has now turned into a community.

Where would we be without Salt?
— James Beard

About me:

Plating intricate desserts at Spago in Beverly Hills is where my career in food began. There was a rush in preparing hundred of desserts in one night, in spinning batch after batch of homemade ice cream speckled with thousands of vanilla seeds, in making cookies and cakes by the dozen – and I was hooked; with no plants to leave, as I was on the path to become a pastry chef.
In an instant my plans changed as I found out I was pregnant with our first. A shock as my husband and I thought having children would be difficult or even impossible for me. We moved back to Washington from L.A. and my journey into motherhood began.
Fast forward five years to an entirely different sort of dinner service. One that begins its rush at 5 pm rather than 8 pm. My patrons are one husband and three young children who are rarely as patient and well-mannered as the Beverly Hills elite I served prior to this new gig. Feeding my family is the most satisfying and delightful jobs of my life.
The food I make for my family is simple, classic, and nutritious. Although it’s easy to see my passion for pastry still exists as flour and butter are main characters on this blog.
Along with great food this blog provides a look into my life as I wade my way through raising three young children while also feeding my passion for food that started it all.
I appreciate your part in this journey and am honored that you’re here.
All photos were taken by me unless otherwise noted. I use a Canon 5d Mark II or a Canon A-1 when I choose to shoot film.
Feel free to contact me through my contact form if you have any questions or inquiries.

Plating intricate desserts at Spago in Beverly Hills is where my career in food began. There was a rush in preparing hundred of desserts in one night, in spinning batch after batch of homemade ice cream speckled with thousands of diminutive vanilla seeds, in making cookies and cakes by the dozen – and I was hooked; with no plans to leave, as I was on the path to become a pastry chef.

In an instant my plans changed as I found out I was pregnant with our first. A shock as my husband and I thought having children would be difficult or even impossible for me. We moved back to Washington from L.A. and my journey into motherhood began.

Fast forward five years to an entirely different sort of dinner service. One that begins its rush at 5 pm rather than 8 pm. My patrons are one husband and three young children who are rarely as patient and well-mannered as the Beverly Hills elite I served prior to this new gig. Feeding my family is the most satisfying and delightful job of my life.

The food I make for my family is simple, classic, and nutritious. Although it’s easy to see my passion for pastry still exists as flour and butter are main characters on this blog.

Along with great food this blog provides a look into my life as I wade my way through raising three young children while also feeding my passion for food that started it all.

I appreciate your part in this journey and am honored that you’re here.

All photos were taken by me unless otherwise noted. I use a Canon 5d Mark II or a Canon A-1 when I choose to shoot film.

Feel free to contact me through my contact form if you have any questions or inquiries.


 

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Hello! I’m Julie.

My love for cooking and all things culinary began at five years old in my mother’s kitchen, rolling out dough on the top of the dishwasher.  I did my first cooking demonstration in fourth grade and haven’t stopped cooking and entertaining since then.  For me, food is tied most closely with celebration and entertaining.  I am always thinking of the next party and even the most obscure holiday can be an excuse for a specially themed menu and meal.

In 2001 I became a professional event planner with Seattle-area catering and event planning company, Lisa Dupar Catering.  Here, I honed my organization and event planning skills, which I put to use regularly in my home entertaining and with my catering clients.  I also developed my palette and food knowledge and learned about menu creation and planning.  I’ve spent years in the restaurant industry as well, honing my food, service and wine knowledge, working in front of the house and public relations positions.

In 2009, I met Ashley.  Our friendship flourished over our shared passion for food and we soon began teaching cooking classes out of my home.  In time, we also began doing catering and other culinary projects.  I had the joy of helping to organize her cookbook endeavors for Date Night In, assisting her with everything from organization to recipe testing along the way.  In September 2014 we created Not Without Salt Cookie Mixes, which has been a great success, exceeding both of our expectations from the start.  

 
As Not Without Salt continues to grow, I was thrilled to expand my role to Business Manager in May 2015.  I handle all the business aspects and logistics (yes, I am one of those weird people who LOVES that stuff).  I will always continue to enjoy lots of recipe testing and many late afternoons in the kitchen with food to cook and a glass of wine on the counter for sips between stirs.  Working with Ashley is such a great partnership.  Her gifts inspire me every day, and my gifts support hers.  It’s a match made in delicious heaven.