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 July we invited James Beard Award Winning Chef Gabriel Rucker of Le Pigeon and Little Bird in Portland out to the Oregon Coast. Although Gabriel has been using our products since the very beginning, he’s never had the chance to come out to see how everything is made. It was an honor to have him (and his incredible and handsome family) out to the saltworks, and we couldn’t be more grateful for his support, and friendship.
What’s more, to celebrate the occasion, he also brought Le Pigeon Sous Chef Andrew Mace and Pastry Chef Nora Antene. Needless to say it was a culinary dream team out at the coast with us for the weekend!
After touring the facility, we feasted on Oregon Albacore Tuna and Dungeness Crab from Community Supported Fishery, seasoned things with Jacobsen Salt Co. salt and Bee Localhoney, drank Union Wine Co. wine, paddled kayaks out on Netarts Bay, lit a bonfire, had some laughs, and watched the stars. It was an unforgettable night. Thank you again, with all of our hearts, to Gabe, Andrew, Nora and photographer Dave Reamer for their generosity and friendship.
-The Jacobsen Salt Co. and Bee Local Team
Portland-based photographer David Reamer (and his lovely wife) joined us on the trip and captured the experience. Checkout links to his website and Instagram feed below. This was so much fun!