Throughout 2015, Jacobsen Salt Co.’s SALT FIRE WATER event series, presented by Williams-Sonoma Open Kitchen with Ingredient Sponsor New Seasons Market, brought adventurous lovers of good food, drink and community together to share exceptional culinary experiences. SALT FIRE WATER events ranged 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 2015, 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