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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 these *OG's of the PNW Food Community out to Jacobsen HQ to collaborate on an epic Seafood Feast for 100 guests featuring Jacobsen salts and Bee Local honeys. Oysters (above), caviar, shrimp, squid, black cod, clams, and a literal boatload of other delecacies graced the menu.

Chef Douglas brought Dahlia Lounge's talented Chef de Cuisine Brock Johnson down from Seattle to help execute their part of the menu. Chef Gorham was fresh off of a plane from San Sebastian, Spain where he was honored as a speaker at Gastronomika - one of the foremost culinary conferences in the World. It was a true honor and special treat to have both chefs here at our space, working in the kitchen together.

READ ON: Below you can check out the gorgeous image gallery, a selection of recipes that you can re-create at home, and special products used at the feast. 

DISCOUNT: Use Code VOLUME4 to receive a one-time 20% discount on all the products used in this feast.

*OG = Original Gangster


THE MENU

To Start

Seeded Rye, Olive Paste, Figs, Pickled Fennel with Jacobsen Ghost Chili Salt

Grilled Oysters with Charred Lemon Butter and Jacobsen Lemon Zest Salt

Toro Bravo Housemade Chorizo

"New York Kiss" - Caviar, Basque Crema, Grated Yolk

For Dinner

Radicchio Salad with Green Goddess Dressing and Shimp/Gambas "Bacon"

Smoked Black Cod with Clams, Collard Greens, Potatoes, Pepper-Almond Relish, and Jacobsen Cherrywood Smoked Salt

Squid Ink Fideos with Calamari, Black Garlic Aioli, Garlic Chips, and Jacobsen Black Garlic Salt

For Dessert

Butternut Squash Crostada with Candied Green Tomato, Bay Leaf Whipped Cream, and Bee Local Cherrywood Smoked Honey

Seeded Rye, Olive Paste, Figs, Pickled Fennel with Jacobsen Ghost Chili Salt

20% discount on Ghost Chili Salt - Use Code VOLUME4

 Grilled Oysters with Roasted Lemon Butter and Jacobsen Lemon Zest Salt

20% discount on Lemon Zest Salt - Use Code VOLUME4

Housemade Chorizo

"New York Kiss" - Caviar, Basque Crema, Grated Yolk

Radicchio Salad with Green Goddess Dressing and Shimp/Gambas "Bacon"

Smoked Black Cod with Clams, Collard Greens, Potatoes, Pepper-Almond Relish, and Jacobsen Cherrywood Smoked Salt

20% discount on Cherrywood Smoked Salt - Use Code VOLUME4

Squid Ink Fideos with Calamari, Black Garlic Aioli, Garlic Chips, and Jacobsen Black Garlic Salt

20% discount on Black Garlic Salt - Use Code VOLUME4

Butternut Squash Crostada with Candied Green Tomato, Bay Leaf Whipped Cream, and Bee Local Cherrywood Smoked Honey

20% discount on Cherrywood Smoked Honey - Use Code VOLUME4

Thank you to Chef Tom Douglas, Chef Brock Johnson, Herschell Taghap, Chef John Gorham, and Chef Nick St.Arnold for the memories - this was one of our smoothest and most delicious Salt Fire Water events to date.

RECIPES

Clams, Collard Greens, and Fingerlings with Almond-Pepper Relish

by Chef Brock Johnson - Tom Douglas' Dahlia Lounge

Makes 2 servings

Serve with a crusty baguette to mop up the juices.

INGREDIENTS

For the almond pepper relish:

1 roasted red bell pepper, peeled, seeded, and coarsely chopped

3 tablespoons Marcona almonds, coarsely chopped

Small handful mint leaves

Sherry wine vinegar to taste

Extra virgin olive oil to taste

Jacobsen sea salt to taste

For the clams:

3 tablespoons duck fat

½ pound fingerling potatoes, blanched (cooked in boiling water until just tender and drained) and halved

2 cloves garlic, thinly sliced

1 shallot, sliced

1 pound clams, rinsed

½ bunch collard greens, de-stemmed, blanched, squeezed of excess water, and chopped

½ cup dry white wine

½ lemon

3 tablespoons chopped tender herbs such as parsley, chervil, chives

Jacobsen Cherrywood Smoked Salt to taste

DIRECTIONS

To make the almond pepper relish: combine the red bell pepper, almonds, and mint leaves. Season to taste with vinegar and salt. Drizzle with olive oil. Set aside.

To make the clams: heat the duck fat in a sauté pan over medium high heat. Add the potatoes and sauté until starting to brown. Add the garlic and shallot and sauté until aromatic, a minute or two. Add the clams and sauté a few minutes. Add the collard greens and the wine and bring to a simmer. Put a lid on the pan and cook until the clams open. Remove the lid and squeeze the ½ lemon over. Add the tender herbs and a pinch of Jacobsen Salt if needed (clams are salty) and stir or toss to combine. Divide the clam mixture between 2 shallow soup bowls and top each portion with almond pepper relish. and a sprinkle of Jacobsen Cherrywood Smoked Salt. Serve immediately.

Squid Ink Fideos

by Chef John Gorham of Toro Bravo Restaurant Group

Recipe coming soon......

SHOP PRODUCTS FEATURED IN THIS STORY

We partnered with Traeger Grills to combine 100% natural wood fire smoke with our pure sea salt. Jacobsen Cherrywood Smoked Salt combines delicate smoky notes are perfect with cured or grilled salmon, pulled pork (CLICK HERE for Recipe), simple green salads, or peaches with creme fraiche.

MSRP $13

CLICK HERE TO PURCHASE - USE CODE "VOLUME4" FOR 20% DISCOUNT

A flavor bomb of sweetness matched with savory notes of caramelized garlic, our Black Garlic Salt enriches the earthy flavors of sautéed mushrooms, enlivens any preparation of duck, and adds and unexpected depth to a classic tomato salad.

MSRP $12

CLICK HERE TO PURCHASE - USE CODE "VOLUME4" FOR 20% DISCOUNT

Our Lemon Zest Salt's clean, concentrated citrus flavor brightens dishes like shaved fennel salad, fried artichoke hearts, zucchini bread, or any preparation of seafood.

MSRP $12

CLICK HERE TO PURCHASE - USE CODE "VOLUME4" FOR 20% DISCOUNT

Our Ghost Chili Salt adds a potent, pleasant, and lingering heat to brighten fried chicken, a fresh grapefruit and red onion salsa, ceviche, flank steak, or any citrus-based cocktail.

MSRP $12

CLICK HERE TO PURCHASE - USE CODE "VOLUME4" FOR 20% DISCOUNT

Our Cherrywood Smoked Honey has been gently cold-smoked - similar to how you would smoke a beef brisket or pork shoulder. The results are outstanding - deep cherry, smoke, leather and tobacco notes blend to create an incredibly unique and robust flavor profile. This is the perfect honey to use for barbecuing, salad dressing, in marinades or in cocktails. We like it alongside a piece of perfectly fried chicken or in a Smoky Hot Toddy.

MSRP $12

CLICK HERE TO PURCHASE - USE CODE "VOLUME4" FOR 20% DISCOUNT

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