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 local shellfish, seafood and meat producers just down the road to gather provisions, cook a beautiful family style meal 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 August we invited Chef Carlo Lamagna of Clyde Common in Portland out to the Oregon Coast. Carlo is a relatively new transplant to Oregon, but his talent combined with a humble, community-centric, collaborative point of view have earned him high praise and fast friends in Portland's food scene. Carlo is a truly generous and kind person, and we're not only grateful for all his support of both Jacobsen Salt Co. and Bee Local, but we're lucky to have him as part of our Portland food family.
This Salt Coast Supper was particularly unique, in that we also invited the crew from Stumptown Coffee Roasters, Nutcase Helmets, Limberlost Co., and Poler to join us for the feast. In fact, the entire crew rode their road bikes 60+ miles from Cannon Beach to our Saltworks on Netarts Bay! Chef Carlo and his sous chef Roberto Almodovar had an epic feast prepared for the hungry riders - including a whole lamb and massive amounts of pork from our good friends at Nicky USA.
Thanks so much to Chef Carlo and Roberto, and 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.
-The Jacobsen Salt Co. and Bee Local Team