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. 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 supper 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. Cheers!
-The Jacobsen Salt Co. and Bee Local Team
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.