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.
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 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.
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.