EVENTS: #SaltFireWater June 2015 – Ivan Ramen & Lang Baan

Throughout the year, Jacobsen Salt Co.’s SALT FIRE WATER event series, presented by Williams-Sonoma Open Kitchen with Ingredient Sponsor New Seasons Market, will bring adventurous lovers of good food, drink and community together to share exceptional culinary experiences. SALT FIRE WATER events will range between two different formats: casual, communal feasts rooted in the culinary traditions of various cultures around the world, and intimate, multi-course meals prepared by some of the world’s most celebrated chefs. Guests can reserve seats to all #SaltFireWater events at this link: www.jacobsensaltco.eventbrite.com

In June, we invited Chefs Ivan Orkin and Ryan Farrar of the Ivan Ramen restaurant group in New York and Tokyo to cook with Portland Chef Earl Ninsom of Lang Baan restaurant. Japanese cuisine met Thai at Jacobsen Salt Co. Headquarters for one night only – and it was incredible. Utilizing some of our NEW products – including Jacobsen Salt Co. Pure Kosher Sea Salt and Bee Local White Oak Smoked Honey – the chefs collaborated to create a six-course meal, paired with Brooks Winery wines. Flowers and arrangements by Fieldwork Flowers.

Not only was the meal a success, but it was such a special opportunity for us to spend time with Chefs Ivan and Ryan on their first ever trip to Oregon. In addition to being one of the most recognized foreign celebrities in Tokyo, Chef Ivan is a down-to-earth, kind, funny and immensely talented person. It was a true honor to work with him and we’re excited to see Ivan and Ryan on our next trip to NYC!

We’d also like to send a massive and special thanks to several local Portland chefs who volunteered to assist Ivan and Earl – it was such an honor to have them to our space, and everyone was so grateful for their generosity: Chef Ed Ross of Noraneko, Chef Colin Yoshimoto of Nong’s Khao Man Gai, and Chef Andrew Mace of Le Pigeon.

Checkout images from the event below by our friend and photographer Nolan Calisch! Cheers.

-The Jacobsen Salt Co. and Bee Local Team

Photos by Nolan Calisch @nolcal

SIGN UP FOR THE NEXT #SALTFIREWATER EVENT BY CLICKING HERE.

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OUR CHEF PARTNERS: Doug Adams of Imperial and Vitaly Paley of Paley’s Place

JUNE 2015 CHEF IMMERSION

Each month we invite one of our most ardent Jacobsen Salt Co. and Bee Local Chef Supporters out to the Jacobsen Saltworks on the Oregon Coast for a chef immersion. We tour the saltworks and harvest salt, visit our friends at Community Supported Fishery just down the road in Garibaldi to pick up fresh seafood, cook a beautiful family style meal back at the beach house, drink delicious Oregon craft wine and beer, and end the night with a bonfire. The pictures below document the occasion.

In June we invited Chef Doug Adams of Imperial in Portland out to the Oregon Coast – and low and behold he brought a surprise guest with him: Chef Vitaly Paley of Paley’s Place! James Beard Award winner, Iron Chef victor, and one of Portland’s original celebrity chefs – Vitaly Paley has been a steadfast supporter of both Jacobsen Salt Co. and Bee Local. And without the support of influential and talented chefs like Vitaly, we would not be here today, it’s just that simple. Period. And the Bee Local and Jacobsen Salt Co.  are so grateful for his patronage and advocacy.

For the few who don’t know, Doug Adams is the Executive Chef of Imperial, one of Chef Vitaly Paley’s restaurants in Portland. Very recently, Chef Adams gained national acclaim, finishing third on Season 12 of Bravo’s Top Chef reality TV cooking competition. But going back to the beginning: Doug grew up in Tyler, Texas, spent time in Missoula, Montana, and eventually moved to Portland in 2008, where he attended Western Culinary Institute (now Le Cordon Bleu) and worked at Lucier restaurant on Portland’s South Waterfront. Since then he has also worked with Andy Ricker of Pok Pok and recent Food & Wine Best New Chefs Greg and Gabi Denton, then of Metrovino (now Ox). In 2011, Doug began working under Vitaly Paley’s mentorship and tutelage at Paley’s Place, and in 2012, after Vitaly opened Imperial and Portland Penny Diner, Doug was promoted to Sous Chef at both restaurants. Fast forward and he now holds the reigns as Executive Chef of Imperial restaurant. Doug is an incredibly talented, humble, affable and gregarious guy, and when you eat his food you can tell he cooks from his heart and his roots.

It was an honor for us to be able to eat both his, and Vitaly’s food, and most importantly to be able to spend quality time out on the coast with them both. So many thank you’s again to both chefs for joining us and for supporting local farmers, ranchers, and artisan purveyors like Jacobsen Salt Co. and Bee Local.

-The Jacobsen Salt Co. and Bee Local Team

Another huge thanks to Portland-based photographer David Reamer for joining us on the trip and capturing the experience. Checkout links to his website and instagram feed below. This was so much fun!

IMAGES FROM THE TRIP:

Photos by David Reamer @dlreamer


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EVENTS: #SaltFireWater Feast May 2015 – Spanish Calçotada

Throughout the year, Jacobsen Salt Co.’s SALT FIRE WATER event series, presented by Williams-Sonoma Open Kitchen with Ingredient Sponsor New Seasons Market, will bring adventurous lovers of good food, drink and community together to share exceptional culinary experiences. Our SALT FIRE WATER events range between two different formats: intimate, multi-course meals prepared by some of the world’s most celebrated chefs, and casual, communal feasts rooted in the culinary traditions of various cultures around the world. All of the feasts require guests to roll up their sleeves and get their hands dirty!

Our first ever communal feast took place last month at the Jacobsen Salt Co. headquarters in Portland, Oregon. Working with Chef Jaret Foster of Foster’s Craft Cooking – Jaret will be coordinating all of the SALT FIRE WATER communal feasts in 2015 – we brought a little bit of Spain to Southeast Portland.

The Calçotada is a traditional, Springtime ritual in the Catalonian region of Spain. It is a messy, hands-on culinary celebration of calçots – a special variety of spring onions that are grilled until blackened, sweet and tender, then peeled, sprinkled with Jacobsen Salt Co. Pure Flake Finishing Salt, dredged in romesco sauce, and eaten with your fingers. Portland cult producer Viridian Farms actually sought out the seeds for this lovely allium on their travels to Spain, and have been growing calçots for 7 seasons. Much of the crop is pre-sold to chefs even before it is dug from the earth. But we made special arrangements to have them brought to Jacobsen HQ for one day only. In addition to the famous onions from Viridian Farms, we drank Abacela wine out of porrons, feasted on a Spanish Clam and Chorizo Stew, and savored the most gorgeously and deliciously constructed Gâteau Basque – made by Chef Kristen Murray of MÅURICE.
Below are incredible images from the evening, captured by our friend and photographer Nolan Calisch @nolcal
To sign up for future SALT FIRE WATER Feasts – click here and purchase tickets on Eventbrite.

EVENTS: #SaltFireWater April 2015 – Bar Tartine & OX

Throughout the year, Jacobsen Salt Co.’s SALT FIRE WATER event series, presented by Williams-Sonoma Open Kitchen with Ingredient Sponsor New Seasons Market, will bring adventurous lovers of good food, drink and community together to share exceptional culinary experiences. SALT FIRE WATER events will range between two different formats: casual, communal feasts rooted in the culinary traditions of various cultures around the world, and intimate, multi-course meals prepared by some of the world’s most celebrated chefs. Guests can reserve seats to all #SaltFireWater events at this link: www.jacobsensaltco.eventbrite.com

In April, we invited Chefs Nicholas Balla and Cortney Burns from Bar Tartine restaurant in San Francisco to cook with Portland Chefs Greg and Gabi Denton of OX restaurant. The result was one of the most incredible evenings we’ve had at the Jacobsen Salt Co. headquarters. Utilizing some of our NEW products – including Jacobsen Salt Co. Black Garlic Salt and Bee Local Cherry Wood Smoked Honey – the chefs collaborated to create a six-course meal of epic proportions, paired with Commons Brewery beer and Teutonic Wine Co. wines. But truly, the most exceptional part of the event for us was being able to spend quality time with Nick, Cortney, Greg, and Gabi – some of the most talented, humble, kind, and generous humans around. It was an honor to have them join us.

Checkout images from the event below! Cheers.

-The Jacobsen Salt Co. and Bee Local Team

Photos by Nolan Calisch @nolcal

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Bio – Chefs Nick Balla and Cortney Burns of Bar Tartine

Co-Chefs Cortney and Nick manage the kitchen of Bar Tartine in San Francisco. The food at this celebrated Mission district restaurant is hard to classify, except to say it relies heavily on local produce and the strong vision of its chefs towards layering bold flavors with powerful simplicity. Ingredients are painstakingly made in house. Aged cheeses, spices, koji, and bottarga are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. A dinner might consist of flavors from Jutland, Hokkaido and Budapest within the same meal. Varied whole grains and the use of fermentation inform the food, as well as the innovative natural leavened breads baked on premise daily by owner/baker Chad Robertson.

Bio  – Chefs Greg and Gabi Denton of Ox

OX Restaurant finds inspiration in the wood-fired grilling tradition of Argentina, and with it, the culinary heritage of Spain, France and Italy. The name OX pays homage to the work animal that pulls the plough, tilling the soil and replenishing the land’s ability to produce its fruits, vegetables, and grains. Showcasing prime local meats and fish, OX also features seasonal produce in distinctive preparations. OX harnesses the culinary talent of Portland chefs Greg Denton and Gabrielle Quiñónez Denton in a friendly and comfortable neighborhood restaurant with an energetic vibe and creative menu designed to appeal to the palate of the Pacific Northwest. Greg and Gabi were named as one of Food & Wine magazine’s top ten best new chefs of 2014.

OUR CHEF PARTNERS: Joshua McFadden of Ava Gene’s

MAY 2015 CHEF IMMERSION

Each month we invite one of our most ardent Jacobsen Salt Co. and Bee Local Chef Supporters out to the Jacobsen Saltworks on the Oregon Coast for a chef immersion. We tour the saltworks and harvest salt, visit our friends at Community Supported Fishery just down the road in Garibaldi to pick up fresh seafood, cook a beautiful family style meal back at the beach house, drink delicious Oregon craft wine and beer, and end the night with a bonfire. The pictures below document the occasion.

In May we invited Chef Joshua McFadden of Ava Gene’s and Roman Candle Bakery in Portland out to the Oregon Coast. Joshua has cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond) and New York (Momofuku, Blue Hill, Lupa, Franny’s.) During his time as Chef de Cuisine at the helm of Franny’s in Brooklyn, the restaurant was awarded two stars by the New York Times. Joshua believes that food should be simple, honest and true to the ingredients and seasons. And in that spirit, he is one of Portland’s most steadfast supporters of  local farmers, ranchers and artisan purveyors like Jacobsen Salt Co. and Bee Local. Thanks to Joshua for his support and for the incredible meal – including the 2am crab melts. In addition to the photos, here’s a simple recipe of a dish that Chef McFadden prepared on the trip. Cheers!

-The Jacobsen Salt Co. and Bee Local Team

RECIPE: Cucumbers, Celery, Apricots and Pistachios

2 medium cucumbers (about 1½ pounds)

Jacobsen Salt Co. Pure Kosher Sea Salt

4 medium stalks, with their leaves if possible

½ cup dried apricots

1 garlic clove

¼ cup red wine vinegar

1/3 cup lightly roasted pistachios, chopped

½ cup lightly packed fresh mint leaves

½ cup lightly packed fresh parsley leaves

½ cup lightly packed fresh basil leaves (really large leaves torn in half)

½ cup lightly packed celery leaves (if you have them)

¼ teaspoon dried chile flakes

Freshly ground black pepper

¼ cup extra-virgin olive oil

Peel the cucumbers if their skins are tough or waxed. Split them lengthwise and scoop out the seeds with a spoon. Cut each half at an angle into ½-inch slices. Put the cucumbers in a bowl and salt them with 1½ teaspoons Jacobsen’s salt. Set aside for at least 20 minutes to extract their water and give them a “quick pickled” flavor. Meanwhile, cut the celery at an angle into ½-inch slices and soak in ice water for 10 minutes. Drain, pat dry, and pile into a serving bowl. Quarter the apricots and put them in a small bowl. Smash the garlic clove, add to the apricots, and pour over the red wine vinegar. Let the apricots plump for 10 minutes. Pat the cucumbers dry and add to the celery, along with the pistachios, mint, parsley, basil, and celery leaves. Remove garlic from the apricots; discard it. Add the apricots and vinegar to the bowl, along with chile flakes and olive oil. Season with freshly ground black pepper; don’t add more salt yet. Toss, taste, and then adjust the flavors with more salt, vinegar, chile flakes, or black pepper until it’s bright and zingy. Finish with another drizzle of olive oil; serve right away. Serves 4.

IMAGES FROM THE TRIP:

Another huge thanks to Portland-based photographer Nolan Calisch for joining us on the trip and capturing the experience. Checkout links to his website and instagram feed below.

Photos by Nolan Calisch @nolcal

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OUR CHEF PARTNERS: BJ Smith of Smokehouse Tavern

APRIL 2015 CHEF IMMERSION

Each month we invite one of our most ardent Jacobsen Salt Co. and Bee Local Chef Supporters out to the Jacobsen Saltworks on the Oregon Coast for a chef immersion. We tour the saltworks and harvest salt, visit our friends at Community Supported Fishery just down the road in Garibaldi to pick up fresh seafood, cook a beautiful family style meal back at the beach house, drink delicious Oregon craft wine and beer, and end the night with a bonfire. The pictures below document the occasion.

In April we invited Chef BJ Smith, Executive Chef/Owner of Smokehouse 21 and Smokehouse Tavern in Portland out to the Oregon Coast. BJ is one of the most talented, down-to-earth, funny and beloved chefs in the Portland culinary community, and beyond. He worked previously at Le Bernardin, Gotham Bar & Grill, Paley’s place, Veritable Quandary, and Olea. He partners with local farmers and artisan purveyors like Jacobsen Salt Co. and Bee Local to create familiar but seasonal smokehouse dishes. Thanks to BJ (and his partner Michelle) for his support and for the incredible meal. Cheers.

-The Jacobsen Salt Co. and Bee Local Team

Photos by Damian Magista

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EVENTS: The #SaltFireWater Series 2015

Throughout the year, Jacobsen Salt Co.’s SALT FIRE WATER event series, presented by Williams-Sonoma Open Kitchen with Ingredient Sponsor New Seasons Market, will bring adventurous lovers of good food, drink and community together to share exceptional culinary experiences. SALT FIRE WATER events will range between two different formats: casual, communal feasts rooted in the culinary traditions of various cultures around the world, and intimate, multi-course meals prepared by some of the world’s most celebrated chefs.

SaltFireWater_Calisch_Selects_WEB-19Williams-Sonoma, an early partner of Jacobsen Salt Co. and SALT FIRE WATER’s Presenting Sponsor, is supporting the series by providing guests and featured chefs with use of the retailer’s newly launched Williams- Sonoma Open Kitchen range of affordable, everyday cooking essentials developed to reflect current lifestyle and entertaining trends. Pacific Northwest-based grocer New Seasons Market, also an early supporter of Jacobsen Salt Co., will provide featured chefs with high-quality, local and seasonal ingredients for each meal.

The smaller-scale, intimate events will feature the cuisine of some of the most talented chefs in the nation – from New York and Chicago, to Seattle, San Francisco, Los Angeles, Austin and beyond. All chefs will be supporters of Jacobsen Salt Co. – regularly utilizing Jacobsen products in their own restaurants. Each itinerant chef will be creatively paired with one of Portland, Oregon’s top chefs, and the multi-course menus that they create together will be unique to that particular night only. With the help of New Seasons Market, ingredients for the dinners will be sourced from Oregon farmers, ranchers, fishermen and artisans, and all beverages served will be produced in Oregon. Dinners will take place in the historic building Jacobsen Salt Co. calls home in Portland’s artisan corridor in the Central Eastside Industrial District, with each event serving 50 guests – $135 per person.

Dates and details for these events are as follows:

  • April 17-18 – Chefs Nick Balla and Cortney Burns of Bar Tartine (www.bartartine.com) in San Francisco + Chefs Greg and Gabi Denton of Ox (www.oxpdx.com) in Portland

The communal SALT FIRE WATER feasts will take place in a casual, upscale food hall setting at Jacobsen Salt Co.’s headquarters, complete with live music and an interactive photo booth. Whether guests are eating fire-roasted mussels or cracking Oregon Dungeness crab with their hands, drinking local wine from a Catalonian porrón, or savoring fresh kimchi fermented in traditional earthenware vessels, each feast is grounded in a culinary tradition from a specific culture and will focus on celebrating community, diversity, heritage, and high-quality, seasonal ingredients. Portland Chef Jaret Foster of Foster’s Craft Cooking (www.fosterscraftcooking.com) will help to orchestrate the various culinary elements that make up each celebration. Each event takes place on a Sunday and will serve 100+ guests – $50-$75 per person. Dates and details for these events are as follows:

  • May 3 – “Calcotada” – a Catalonian celebration of the Calcot, a very special variety of onion that is fire-roasted, dipped in romesco sauce and eaten with one’s hands.
  • October 25 – “Bo Ssam” – a Korean dish meaning “wrapped” or “packaged” and consisting of slow roasted pork belly or shoulder along with freshly made kimchi, pickled vegetables and other sauces all wrapped in lettuces leaves and eaten with one’s hands.
  • December 6 – “Pacific Northwest Crab Feed” – a classic celebration in the region where Oregon Dungeness crab is cooked in a flavorful broth, tossed in butter with various herbs, spices and garlic, and then strewn about communal tables and eaten with one’s hands.

The Jacobsen team hopes that the SALT FIRE WATER series will continue to become an integral yet continually evolving tradition in the local and national culinary community, and in 2016 we plan to take the SALT FIRE WATER series on the road – to San Francisco and New York.

Reservations for all events may be made online at: http://jacobsensaltco.eventbrite.com

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NEW PRODUCT: Hook-and-Line Caught Wild Oregon Albacore Tuna

Working together with Community Supported Fishery – a small fishing operation and micro-cannery on the Oregon Coast, we’ve created what we believe is the freshest, highest quality, sustainably harvested canned albacore tuna on the market.

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Hand-cut, cured with Jacobsen Salt Co. Pure Kosher Sea Salt, drizzled with Oregon Olive Mill Olive Oil, and hand-packed and canned at Community Supported Fishery’s micro-cannery, each 7.5oz can contains a substantial cross-section of loin meat with a beautifully clean and rich flavor. Starting this month, consumers will be able to find our new Albacore Tuna on store shelves for $12-14 per can.

The tuna’s large, juicy flakes make it perfect for use in salads or sandwiches. This week, in our test kitchen outfitted by Williams-Sonoma, we made a Nicoise Salad and a Mayonnaise-free Tuna Melt on Dave’s Killer Bread. See the salad and sandwich images below, as well as a recipe for the Tuna Melt!

You can also purchase our Albacore Tuna in our shop: CLICK HERE

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Jacobsen Salt Co. Open-Faced Albacore Tuna Melt

Serves 4

Ingredients/Mis en Place:

1 heavy pinch Jacobsen Pure Kosher Sea Salt

1ea 7.5oz can Community Supported Fishery/Jacobsen Salt Co. Albacore Tuna

1/4 cup drained and chopped capers

1ea medium shallot, finely chopped

2TBSP Mustard & Co. Classic Mustard

1TBSP fresh thyme

1/2 cup creme fraiche or sour cream

Juice of 1/2 lemon

3/4 cup grated cheese of your choice – Tillamook Aged White Cheddar, etc.

1 heavy pinch Jacobsen Pure Flake Finishing Salt

4ea slices of Dave’s Killer Bread

1TBSP Bee Local White Oak Smoked Honey

Process:

  • Preheat your over to 400F
  • Add all ingredients except for the cheese, flake finishing salt, Bee Local honey and bread into a wide bowl and mix thoroughly. If you prefer larger chunks/flakes of fish in the end product, don’t over mix.
  • Lay the bread slices on a baking sheet, and top each with an equal amount of the tuna mixture.
  • Top each slice with grated cheese, sprinkle with Jacobsen Pure Flake Finishing Salt and liberally drizzle with Bee Local honey.
  • Place the baking sheet on the top rack in the preheated oven for 6 minutes, then turn the oven to broil.
  • Keep a close eye on the tuna melts, and emove the baking sheet when the cheese has browned to your liking – be careful not to burn. This should take 1-3 mins tops.
  • Enjoy!

 

 

 







 

 

RECIPES: Cook with Salt, Not Heat

We are riding the peak of summer. Heat waves are rolling along the coasts, ice cream trucks are out in full force, and the days feel blissfully long. At Jacobsen Salt Co., many of us keep track of time during this season not only by following the tides and salinity levels in the ocean, but by watching our gardens. It seems as though everything speeds up between the last days of July and labor day-  flowers turn to green and ombré orbs overnight, starts become leafy and lush, and yes- you can make a salad from that raised bed or pick a full bushel of basil for pesto because it will grow back in a week.

Standing outside after work, watering and feeling somewhat like those wilted plants, we’re often hard pressed to want to cook. Everything that requires a grill, oven, or stovetop is subconsciously vetoed and we are left wondering what to make that involves minimal prep work and heat. Bon Appetit’s August issue hit stands last week, and in his letter from the editor Adam Rapoport says it straight up: “Don’t Cook in August.” We are in full agreement.  bna2014-07-22-recap-thumb

So what’s left when you rule out cooking? Think assembling, marinading, and pairing- all with the single purpose of bringing out flavor. Here, we believe that flake salt never shines more than when it’s used to highlight raw, elemental ingredients. Ever wonder why a tomato tastes more tomato-y when you add sea salt? Therein lies the magic of salinity: its ability to unlock layers of hidden flavor and bring them to life in your mouth. What better time than summer to dip into your salt cellar?

Inspired by Bon Appetit, our backyards, and our desire to keep it cool- here are some summer recipes from Jacobsen Salt Co. All range from three to five ingredients- and each will leave you and your guests satisfied by the time the sun has set.

001 Jacobsen Salt

Countertop Bruschetta

Dice 5-6 heirlooms, 1 red onion, 4 cloves garlic, and 10-12 leaves basil. Salt generously (1-2 tsp) with lemon zest flake salt and toss. Leave to sit on the counter in a sunny spot for about 1 hour so the flavors can intensify. Then, add a healthy pour of olive oil and macerate gently with a wooden spoon. Eat on its own, or use the bruschetta to top bread, fish or grilled meats and vegetables. Extra: the remaining liquid is an excellent addition to the next morning’s scrambled eggs.

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Melon & Proscuitto

A throw back to days gone by, but it never gets old for a reason! Slice your favorite melon into sections, wrap with a delicate proscuitto (we love our neighbor’s version at Olympic Provisions) and top with smoked or pure salt. Add a final drizzle of Bee Local buckwheat honey, platter and serve.

Peaches & Drinking Vinegar

Slice up 3-5 fresh peaches, we love Maryhill from Goldendale, Washington, and place in bowl. Add 3-4 tablespoons of drinking vinegar (we like Raspberry Som or Genki-Su citron), toss, and let marinade for 10 minutes. Finish with Vanilla Bean Salt. Add mascarpone or freshly whipped cream if you desire, it pairs beautifully with the tang from the vinegar.   58697_1424717660918_4715208_n

Pesto Pick Plate

A new spin on Grand Aoili. In a blender combine 2 large handfuls of basil, 4 garlic cloves, 3/4 cup walnuts, 5 tblsp olive oil, and 1/2 cup parmigiano reggiano. Salt and pepper to taste. Place a large bowl of pesto in the center of a platter surrounded by all the sliced vegetables you have around (bell peppers, carrots, cucumbers, sliced tomatoes, and summer squash). Also add quartered hard boiled eggs (make them in the morning before it gets hot and refrigerate them) and, if you are feeling fancy, a round of burrata. Have a cellar of flake salt nearby for finishing by the bite!

Happy Eating.

By Sana Goldberg

EVENTS: Matthew Accarino, Renee Erickson, & Jason French in Portland Saturday July 19th

With six days pending until our collaborative dinner with chefs Matthew Accarrino of San Francisco, Renee Erickson of Seattle, and Jason French of Portland – we wanted to take a moment to highlight these talented individuals that will grace our humble kitchen this Saturday evening. When we came together to plan this dinner in the early spring, the vision was rooted in collaboration: three chefs, three unique styles, and a through line of Oregon bounty, rustic elegance, and, of course, salt and its myriad applications.

matt-accarrino

Matthew Accarrino was recently named a Food & Wine Best New Chef of 2014. His San Francisco restaurant SPQR, located in the Fillmore neighborhood, is the proud recipient of a Michelin star for both 2013 and 2014. After graduating from culinary school, Accarrino traveled to Labico, Italy to work at the Michelin-starred Antonello Colonna. He then went on to work alongside Todd English, Rick Moonen, Tom Colicchio, and Thomas Keller before becoming executive chef at SPQR. Matthew’s style is a blend of playful modernism and traditional technique, his menu ranging from sea urchin panna cotta with ice plant he’s foraged himself, to a perfected squid ink spaghetti.

Chef Renee Erickson of The Walrus and the Carpenter - Seattle, W

Chef Renee Erickson received a James Beard nomination this last spring, and has been hailed as one of Food & Wine’s superstar chefs. After earning a degree in printmaking and painting at the University of Washington, Erickson went on to become one of the most prolific restauranteurs in Seattle. Her flagship restaurant Boat Street Cafe still draws a line for brunch, and preceded the opening of world renowned oyster bar The Walrus and The Carpenter, along with The Whale Wins in Wallingford, and Barnacle Bar. Spend one evening at the Walrus Bar (where she stores chef bags of Jacobsen Salt inside the booths) and Erickson’s style will unveil itself as refined, rustic, and the epitome of cool– replete with hama hama oysters, an unmatched modern nautical feel, and the best restaurant playlist you’ve heard. Her aesthetic transfers to the plate everywhere she goes.

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It has been said that if Portland were to elect a culinary ambassador, it would be chef Jason French, and we are still proud to say he was the first chef in Portland to use Jacobsen salt. French opened NE Portland’s iconic Ned Ludd, transforming a former pizza joint into an American craft kitchen that draws visitors from around the world. Equipped with merely a wood-fired oven, a two-burner hot plate, a steam table and a little hot box alto-shaam- French pays homage to the Luddite philisophy: the rejection of labor-saving mechanization of what was once celebrated as craft. Filled with stacks of wood, copper kettles, and arguably the most meticulously sourced ingredients in Portland, the restaurant embodies French’s innate style, and position as a leader in the modern culinary movement.

Our vision for Saturday evening is the coming together of three iconic West Coast chefs: both friends and contemporaries. It is because of their commitment to sourcing hand-harvested, local ingredients that small businesses like Jacobsen Salt Co. exist. We cannot wait to share their spectacular talent at our table, and hope to see you there.

Saturday July 19th

602 SE Salmon Portland, OR

Tickets available here. 125 per person.

Pairings by Division Winemaking Co., Union Wine Co., Breakside Brewing, and Stumptown Coffee Roasters.

NEWS: Jacobsen Salt Co. to Host National Chef Talent in Portland

On July 19, 2014, we will open the doors to our new headquarters in Portland, Oregon to host some of the greatest talent in the national food community. The July 2014 dinner, in collaboration with Williams Sonoma Open Kitchen, will feature award- winning chefs from San Francisco to Seattle who use Jacobsen Salt each day to flavor and inspire dishes in their award winning restaurants.

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The evening will feature Matthew Accarrino, one of this year’s Food & Wine Best New Chefs from SPQR, a two time Michelin star restaurant in San Francisco, James Beard Finalist Renee Erickson of the The Walrus and the Carpenter, Whale Wins, Barnacle, and the lauded Boat Street Café in Seattle, and James Beard Scholar Jason French of Ned Ludd in Portland. These three chefs are bringing together their many talents to create an unforgettable evening of ingredient driven cuisine.

“When I first tried Jacobsen Salt in Oregon, I knew I wanted to bring it into my restaurant. I began using it at home, and in the SPQR kitchen to cook with and finish dishes. It is unique and I look forward to highlighting this elemental ingredient in Portland, so close to its source.”

-Matthew Accarrino

“As a chef, I have been inspired by the French tradition of fleur de sel, my first introduction to a quality salt. When I discovered Jacobsen Salt, it was not only local to the Northwest, but superior to anything I had used. It quickly became the salt noted on menus in our restaurants, and even offered for guests to purchase and take home. It is a stand out ingredient that truly elevates each dish.”

-Renee Erickson

“I moved to Oregon because of the small producers, like Ben, who are committed to creating the best products that showcase the beauty and bounty of the land. Since I opened Ned Ludd, I’ve had the opportunity to get to know Matthew and Renee at food events and dine in their restaurants. I really love what they do and couldn’t be happier to collaborate on this dinner. We will celebrate Oregon and the artisanal products of Jacobsen Salt Co. We very much look forward to helping Ben celebrate his new space and offer the diners a memorable experience of craft, community and collaboration!”

 -Jason French

These three chefs have strikingly different styles but all take a simple, straightforward, and elegant approach to cooking. On July 19th they will combine their many years of experience ‑along with their voracious love of cookbooks, gardening, the sea, and wine- to create a memory making event. Coupled with the bounty of all Oregon has to offer in the summer, and the rustic beauty of our new industrial Space, it promises to be an opulent, unforgettable evening.

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Pairings will include wine from Division Winemaking Company and Union Wine Co. and beer from Breakside Brewery to compliment dishes created by each of the chefs. Stumptown Coffee Roasters will round out the evening with a Chemex service.  Guests will also have an exclusive, private viewing of the new Jacobsen Salt Co. building and tasting room. Flowers by Fieldwork Flowers.

Dinner tickets for the 5-course meal, inclusive of pairings, are $125.  Tickets on sale here: http://www.eventbrite.com/e/jacobsen-salt-co-dinner-presented-by-williams-sonoma-tickets-11971341605

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Date: Saturday July 19th, 2014

Place: 602 SE Salmon Portland, OR, 97214

Time: 6:30pm until dusk

With questions, please contact event planner Jane at 503.804.8577.

We look forward to celebrating this incredible evening with you!

-The Jacobsen Team

 

NEWS: Jacobsen Salt Co. Has a New Portland Space

They say every great business started off in a garage, and that certainly seems to be the case in Portland. Jacobsen Salt Co. began as what you’d call a nomadic company- its home shifting from several spots along the Oregon coastline, to a rented commissary kitchen space in downtown Portland, to the faithful Subaru and several U-haul trucks that carried the sea water in between. Eventually we settled into the old Pearl Point Oyster Farm on Netarts Bay in December of 2012 to collect water and harvest salt at the source- eliminating a huge exercise in logistics for Ben and his then two employees.

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Over the next year we had enough chef and retail accounts, along with enough salt, to merit a warehouse space in the city. We moved from a small corner of a flower shop shed to our Sales & Marketing Director’s garage in Southeast Portland. This February, about one year since we first began housing sea salt in town, we decided it was time to graduate to a new space. Our team had grown, and tired of sitting in the back of restaurants and coffee shops until they closed- we needed a place to work together. Meanwhile we  had been looking for a small brick and mortar retail space, along with industrial square footage to take on a new project for the Fall of 2014. It was a tall order- to find something that could serve as a retail space, an office, a warehouse, and in our dream world have room to throw dinner parties and share creative space with fellow artisans. We needed something that would grow with us.

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We looked at spaces all over Portland. From an old chocolate factory near Forest Park to a former ice factory in Southeast- we saw some incredible buildings along the way (enough rafters, exposed brick, and arched doorways to fill a pinterest board!). When we arrived at the old Procter & Gamble building on 6th and Salmon, everything came together and we knew we had to make it work. With Salt & Straw’s Central Kitchen and Stumptown Coffee Roasters headquarters blocks away, and Renata and Ancient Heritage‘s urban creamery soon to open next door, we liked the feel of the neighborhood now dubbed “Portland’s Artisan Corridor.” And knew we’d have all the cold brew and snacks we’d need to power through the long days and nights ahead. So, we made the plunge and signed a lease on the space across the street from Rejuvenation at 602 SE Salmon.

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In February we moved in, and the winter months were spent in the upstairs loft huddled around the only working heater with the resident office dogs, Lykke & Bourbon, and drafts of architect plans from a friend. In the months that followed, drywall went up, H-vac was installed, lights were hung and floors were polished. Our finance director took breaks from Quickbooks to build shelves, and Ben and friends salvaged the 20-foot-long oyster trailer getting rusty out at the Netarts Facility to use as a communal table. Watching it all come together is something none of us will ever forget.

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The soft opening of our new home is set for July 1st. The retail space and tasting room will hold hours from 11am-5pm Monday-Friday, and is open to the public to come and browse our full selection of culinary salts, apothecary items, salt-inspired artisan goods and, of course, all the salty black licorice you can eat. We are eager to host tastings, cooking demos, salt-making classes, and celebratory dinners here in the months to come. There will be an opportunity to dine in the new space with chefs from around the Pacific NW on Saturday July 19th. Stay tuned for more information here and on our facebook page.

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If you are in the neighborhood, please stop by and say hello. We are happy to finally host you!

 

 

Jacobsen Salt Co.

602 SE Salmon

Portland, OR

97214

 

-by Sana Goldberg

RECIPES: Top Ten Ways to Use Jacobsen Salt

 

Here is your go-to list for putting Jacobsen finishing salt to work in your kitchen. Whether you are looking to spruce up favorite snacks, enhance baking, wow guests, or recreate  favorite restaurant dishes, we hope this list inspires. At the end of the day, it really is as simple as adding a dash of salt!

 

Eggs

Proprietor Ben Jacobsen’s favorite way to use salt? Sprinkled on eggs and toast with his morning coffee. If you like them scrambled, add in a pinch while you’re whisking. Sunny-side up? Sprinkle some salt over the yolk while it sizzles in a butter bath. Another favorite: Hard-boiled eggs with just-set orange yolks, cut in half with a few big flakes. There’s nothing better.

Avocado

Our salt is used by some of the country’s finest chefs, and lends seasoning to some pretty complicated dishes—but sometimes, simplicity is best. Slice a ripe avocado in half, remove the pit, and sprinkle with salt. Add a spoon. Eat. Repeat with the other half and give thanks for minimalist indulgences.

Chicken

Dry brining birds is the way to go these days, and we’ve got a sure-fire blend that will be the highlight of Sunday supper. Combine two tablespoons smoked ghost chili salt , two tablespoons fresh orange zest, and a tablespoon of smoked paprika.  Rub a 3-5 pound chicken with the mixture, then set, uncovered on a plate in the fridge for 8 hours or overnight. Roast the chicken according to your favorite recipe, and you’ll be rewarded for your patience: a moist, smoky, citrus-spiked bird you won’t soon forget.

Bread & Butter

 Our go-to sample at farmers markets is this simple trio. Instead of using standard salted butter, opt for unsalted sweet cream butter slathered over sliced French baguette with flake salt sprinkled over each piece. This humble pairing will wow you with its delicious simplicity. For a dramatic flare, add pinot noir salt. To take it to the next level, drizzle a good dose of honey over the top before adding the salt, or add to peanut buttered banana bread, pictured below.

 

Photo by Stuart Mullenberg.

Popcorn

Making your own gourmet popcorn is easier than you’d think! Add 1/4 cup unpopped kernels to a lunch-sized brown paper bag. Fold the top over a few times, and microwave on high for two minutes, or until the popping noises slow. Add some melted butter and a few pinches of Italian white truffle salt, and give the bag a solid shake. A decadent snack for holiday parties, or to enjoy curled on the sofa while you watch your favorite film.

Ice Cream

 Take a cure from Portland, Oregon’s landmark scoop shop Salt & Straw—many of their creative flavors use our hand-harvested sea salt, and Jacobsen salt is available on the parlor’s list of toppings (alongside the hot fudge, sprinkles, and cookie crumbs!). Make your own Salt & Straw-style sundae with warm brownies, caramel ice cream, hot fudge, roasted Spanish peanuts and plenty of sea salt.

Steak

Salt and Meat go hand-in-hand. For a no-fail steak every time, we follow the wisdom of Lynne Curry’s Pure Beef cookbook. Place two tablespoons of sea salt into a dry cast iron pan, and heat the salt over medium-high heat for about three minutes. Lay steaks on the salt without moving for 4 minutes, then use tongs to flip the steak and cook for another 4 minutes for medium rare. Remove steaks from the pan and let rest ten minutes, then brush off excess salt flakes and cut into ½ inch slices against the grain. Finish any sliced roast—from tenderloin to Bavette—with a good sprinkling of flake salt.

 

Photo by Stuart Mullenberg.

Winter Squash

Salt brings out the sweetness in winter squash like butternut, acorn, and delicata. Roast whole with butter, brown sugar, and sea salt. You can also cut the squash in half and remove the seeds—no need to remove the skin—and slice into thin half moons. Toss with a few tablespoons of olive oil and a few pinches of Stumptown coffee infused salt, cinnamon, and chili powder. Spread on a foil-lined baking sheet and roast at 425 degrees until slightly browned, 30-45 minutes. Your house will thank you for the aroma!

Fish

Raw or cooked, fish and sea salt are a natural pairing, echoing the fresh flavors of the ocean. We love cooking fish en papillote, in a pocket of parchment paper. Start with 4-ounce fillets of fish (salmon, halibut, or sole are great potions) and place each piece on its own large square of parchment paper. Top each fillet with a sprinkle of lemon zest infused salt, two lemon slices, a few sprigs of thyme, a bit of butter, and a tablespoon of dry white wine. Fold the paper around the fish and crimp edges well to create an airtight package. Roast the packets on a baking sheet at 375 degrees for about 12 minutes, and serve each paper-wrapped fish like a gift.

Cookies, brownies, and bars

Americans are starting to see the light—sweet things just taste better with a bit of salt. Your heirloom recipe for chocolate chip cookies can get an upgrade with Stumptown-infused sea salt sprinkled on top, fudgy brownies are fit for gifts with a dose of vanilla salt, and lemon bars? No contest—keep it simple with lemon zest salt and you’re ready for dessert. Bake with sea salt in your recipes, too! Our rule of thumb: whatever quantity of salt the ingredient list calls for, double it. Your taste buds will thank you.

RECIPES: Joshua McFadden of Ava Gene’s Shares Rustic Fall Recipes

Ava Gene’s in Portland Oregon, recently named one of America’s top ten new restaurants by Bon Appetit Magazine and Portland’s Restaurant of the Year by Portland Monthly Magazine, has quickly become one of our favorite places to spend time. The menu boasts humble pasta dishes, perfectly seasoned meats, and an assortment of colorful vegetable dishes that capture the best of each season. After attending Portland’s Cordon Bleu 10 years ago, Ava Gene’s chef Joshua McFadden has returned to the birthplace of his culinary craft. He has spent time cooking in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond), and New York (Franny’s, Momofuku, Blue Hill and Lupa). He also spent time in Rome working at the American Academy, an Alice Waters project. Wanting to get closer to his artistic medium, Joshua spent two years working in coastal Maine, running Four Season Farm which allowed him to think about food and nutrition in a whole new way. It was there that Joshua conducted weekly Maine Farm Dinners inside the candle-lit produce stand. Guests were welcomed at sunset with cocktails inside a greenhouse, conversing amongst the cucumbers and tomatoes, mingling with each other and the makings of their dinner. His belief is that food should be simple, honest, and of the ingredients. Joshua has used Jacobsen Salt to season dishes at Ava Gene’s since it’s opening in 2012.

We are most inspired by the simplicity of Ava Gene’s fare, so we caught up with Joshua and asked him to share a few recipes. Don’t be fooled by their minimal prep time and sparse ingredient list. In true Italian fashion apply equal parts time, love and seasonality to yield incredible flavor.

Apples, Almonds, Chilies, Parsley, Scallions, Lime

Apples can stand alone just like tomatoes. There are so many amazing varieties with different flavors and textures. This salad calls for a variety of good eating apples. Joshua often does a variety of different preparations throughout the fall. He loves lime with fresh chiles in an apple salad, and added provolone for depth.

Ingredients: heirloom apples, toasted almonds, fresh chiles, garlic, parsley leaves, scallions, lime, xvoo, Jacobsen flake finishing salt

Slice apples, add the flake salt, chiles, black pepper and fresh squeezed lime juice. Add scallions and toasted almonds, bread crumbs, parsley and XVOO. All amounts are to taste. Adjust if needed. The salad should have a good bit of seasoning with heavy hits of lime and chile. Plate, grate a little provolone on top and serve.

 

Shelling Beans, Savory, Garlic, Lemon

stewed & smashed shelling beans, savory, garlic, xvoo, lemon, garlic rubbed toast

This is a wonderful recipe to use when fresh shelling beans come to market. You can use several different kinds of fresh beans or a mix of several varieties. You will also want to find some good bread to toast up. Joshua prefers crusty rustic whole grain breads.

 

Ingredients:

3 cups cooked beans in their cooking liquid, 1 T fresh savory, 4 cloves garlic, 3 T XVOO, 1 lemon for juicing, Jacobsen Flake salt or Lemon Zest salt

Chop savory, slice garlic and cover with XVOO and heat this in a pan to cook the garlic so it is just barely soft and lost the “heat” of being raw. Reheat beans slowly, toast bread in a 400 oven on both sides. Do not let the bread get too dry or cracker like. Using a slotted spoon, take 1 cup of the beans out and put them in a bowl and smash them up adding a little lemon, XVOO, salt and pepper. Finish with flake salt to taste.

 

Photos courtesy of Jeff Shaw, Northwest Larder

EVENTS @ THE SALTWORKS: Fall Dinner Series

On September 7th, 2013 we will open the doors of our new facility – a renovated oyster farm in Netarts Bay, Oregon, to host some of the greatest talent in the national food community. Each chef dinner will consist of four courses with wine or cocktail pairings and desserts.

The series will feature chefs who use our salt each day to flavor and inspire dishes in their award winning restaurants. Highlights of the series include an unforgettable night with celebrity chef Chris Cosentino of San Francisco’s lauded Incanto, and an ode to Division street’s rising culinary scene with dinner by chef Joshua McFadden of Ava Gene’s, wines by Scott and Dana Frank of Bow & Arrow, and dessert by Tyler Malek of Salt & Straw Ice Cream.

“We look forward to showcasing the great talent of chefs in our community, and bringing friends and family together to celebrate amidst the backdrop of the beautiful Oregon coast”- Ben Jacobsen, founder and proprietor

Appetizers and wine will be served as we lead a tour of the facility grounds and garden and showcase the salt harvesting process. Guests will have the opportunity to see first hand how salt crystals are formed and harvested from ocean water at the source . Fall will bring dinners by Naomi Pomeroy of Beast and John Gorham of Toro Bravo and Tasty n Sons, and the series will continue into the new year.

Dinners range from $130 to $175 per person with optional round-trip transportation from Portland for an additional fee. More information and registration for the chef series can be found here.

 

Saturday, September 7 2013 

Chef Joshua McFadden of Ava Gene’s

Wine pairings by Scott and Dana Frank of Bow & Arrow, Dessert by Tyler Malek of Salt & Straw Ice Cream

$130 per person for dinner/$175 per person dinner + shuttle transportation to and from Portland

 

Wednesday, September 18, 2013

Chef Chris Cosentino of Incanto

Wine pairings by Soter Vineyards

$175 per person dinner, additional fee for shuttle service to and from Portland

 

Saturday, October 5th, 2013

Chef John Gorham of Toro Bravo and Tasty n Sons

Wine pairings by Tom and Kate Monroe of Division Winemaking Co., Dessert by Kir Jensen of Sugarcube

$130 per person for dinner/$175 per person dinner + shuttle transportation to and from Portland

 

Saturday, October 19th, 2013

Chef Naomi Pomeroy of Beast and Expatriate

Cocktail pairings by Kyle Webster and after dinner drinking chocolate by Cacao

$130 per person for dinner/$175 per person dinner + shuttle transportation to and from Portland

 

Please come join us for these incredible evenings. We would love to see you there!

 

For inquiries about reservations, please contact:

Sana Goldberg at 402.290.2538

 

NEWS: Our Kickstarter!

We JUST passed the $7000 mark for our Kickstarter