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JACOBSEN STORIES - Volume 5 "CHEZ"

Our mission at Jacobsen is to craft America's finest elemental cooking ingredients and to create unique products, events, and resources that inspire people to cook, eat, and live well - every day. We hope these stories inspire you, in some small way, to do just that. -The Jacobsen Family  VIEW IMAGES FROM THE EVENT SHOP PRODUCTS CHEZ PANISSE GOES TO BOLLYWOOD Award Winning Author and Chef, Cal Peternell, has worked in the kitchen at the exquisite and world-famous Chez Panisse restaurant in Berkeley, California for over 20 years and has been the chef since 2000. Chez Panisse is considered ground zero for America's Farm-to-Table Movement, and to dine there is to complete a culinary pilgrimage of sorts. Chef Troy MacLarty is a Chez Panisse alumnus...

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JACOBSEN STORIES - Volume 4. "SEA. FOOD."

Our mission at Jacobsen is to craft America's finest elemental cooking ingredients and to create unique products, events, and resources that inspire people to cook, eat, and live well - every day. We hope these stories inspire you, in some small way, to do just that. -The Jacobsen Family  VIEW RECIPES SEE IMAGES FROM THE FEAST SHOP PRODUCTS James Beard Award Winning Chef Tom Douglas is one of the Pacific Northwest's most prolific and acclaimed restaurateurs - operating close to 20 restaurants in the Seattle area, including his original, 27-year-old Dahlia Lounge. Chef John Gorham is a culinary powerhouse - operating one of Portland's strongest and most renowned restaurant groups, starting with Toro Bravo in 2007. In October we invited...

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JACOBSEN STORIES - Volume 3. "FIRE & SMOKE"

Our mission at Jacobsen is to craft America's finest elemental cooking ingredients and to create unique products, events, and resources that inspire people to cook, eat, and live well - every day. We hope these stories inspire you, in some small way, to do just that. -The Jacobsen Family  VIEW RECIPES ENTER FOR A CHANCE TO WIN SHOP PRODUCTS When it comes the world of BBQ, the team at Traeger Grills is both literally, and figuratively, on fire. With the addition of our new friend, Traeger Executive Chef Marco Niccoli, and other new and recent developments, the 30+ year-old brand is fundamentally changing the way people eat around the country: using fire and smoke to fuel a Wood-Fired Revolution. The Traeger Culinary Team...

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JACOBSEN STORIES - Volume 2. BBQ 2.0

Our mission at Jacobsen is to craft America's finest elemental cooking ingredients and to create unique products, events, and resources that inspire people to cook, eat, and live well - every day. We hope these stories inspire you, in some small way, to do just that. -The Jacobsen Family  VIEW RECIPES CHEF INTERVIEW SHOP PRODUCTS In 2015 we created a new event series called Salt Fire Water. The idea behind the series and it's namesake was to strip down the typical wine/beer-paired dinner and focus on the core elements of what makes a culinary experience truly special. To us, this meant getting rid of the pretention, the stuffiness, the decorum, and the general pomp and circumstance so typical of ubiquitous...

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JACOBSEN STORIES - Volume 1. SPICE ROAD

Our mission at Jacobsen is to craft America's finest elemental cooking ingredients and to create unique products, events, and resources that inspire people to cook, eat, and live well - every day. We hope these stories inspire you, in some small way, to do just that. -The Jacobsen Family  VIEW RECIPES CHEF INTERVIEW SHOP PRODUCTS Chef Sam Smith (and his co-conspirator Chef Joshua McFadden) hang their culinary hats on an intense dedication to local ingredients and to the farmers, ranchers, artisans, and saltmakers who bring those ingredients to the kitchens of both Tusk and Ava Gene's. Cooking "with the seasons" is the name of the game. "When I was the Chef de Cuisine at Ava Gene's, and now as the Executive...

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