-The Jacobsen Family
|VIEW IMAGES FROM THE EVENT||SHOP PRODUCTS|
CHEZ PANISSE GOES TO BOLLYWOOD
Award Winning Author and Chef, Cal Peternell, has worked in the kitchen at the exquisite and world-famous Chez Panisse restaurant in Berkeley, California for over 20 years and has been the chef since 2000. Chez Panisse is considered ground zero for America's Farm-to-Table Movement, and to dine there is to complete a culinary pilgrimage of sorts.
Chef Troy MacLarty is a Chez Panisse alumnus and now chef/owner of Bollywood Theater in Portland, Oregon - one of the city's most successful restaurants. Troy's experience is wide and varied, and he has taken to a singularly unique culinary tract, applying Chez Panisse-esque technique and philosophy to Indian Street Food, of all things.
In November these two chefs were reunited in the kitchen at Jacobsen Salt Co. HQ - preparing a family-style meal for over 100 guests. The meal was part California cuisine, part Indian street food, and featured both Jacobsen sea salts and Bee Local honeys.
Despite the rain, the chefs sourced ingredients from the abundant farms and ranches of Oregon and created a light and vibrant meal to be remembered.
READ ON: Sweet, spicy and savory dishes filled the tables that lined our showroom-turned-dining hall. Scroll down to see the beautiful image gallery and shop special products used at the feast.
Papri chaat with Jacobsen Black Pepper Salt
Potato and dal pakoras
Radicchio and Radish Salad with fresh turmeric dressing, crisp fried fish with Jacobsen Habanero Salt
Shellbean Curry with the last-of-the-season eggplant and paratha
"Chou Parsi": savoy cabbage stuffed with chicken and ginger, basmati rice, winter squash, autumn greens with Jacobsen Flake Finishing Sea Salt
Huckleberry falooda and "donuts" with Bee Local Oregon High Desert Honey
This salt’s warm, floral spice is perfect for dishes like salt & pepper squid (CLICK HERE for Recipe), steak-frites, or baked potatoes with butter, sour cream, and chives.
Blending the classic, fiery habanero bite with a fruity and subtle smokiness, this salt adds spice and zip to grilled sweet corn, pork carnitas, or summer melon, and will elevate a dessert like watermelon sorbet. It's also a unique and spicy addition to cocktails.
Our signature Flake Finishing Salt is the product that put us on the map. Hand-harvested from the cold and pristine waters of Netarts Bay on the Oregon Coast, our Flake Finishing Salt has bright salinity and a delicate crunch. Use it to finish savory and sweet dishes alike. Add to sliced steaks and roasts, sprinkle on eggs, finish grilled vegetables, top baked goods, or add to anything that strikes you. One of our favorite applications: sprinkled over warm baguette with butter and Bee Local honey.
Gathered from hives located in the expansive Eastern Oregon region. The bees’ forage of sage, rabbit brush, larkspur, buckwheat, phlox, and other High Desert wildflowers dominate this extraordinary honey.