Jacobsen Salt Co. Launches Chef Dinner Series on Netarts Bay
Ever wonder how salt makes its journey from the sea to the table? Now you can come see for yourself! New to Portland Farmers Market this year, Jacobsen Salt Company is the first salt-harvesting operation of its kind in Oregon. Located on a pristine bay in Tillamook, Oregon, the Jacobsen facility will be opening it’s doors to the public for a series of dinners with celebrated chefs. The dinners will include an insider’s peek into the fascinating world of salt harvesting, along with dishes celebrating the Oregon coast and Jacobsen’s fine salts. Read below for more information about the upcoming dinner series at the salt farm and be sure to stop by their booth at the PSU Market the last Saturday of each month!
From Carrie Welch, Little Green Pickle
Jacobsen Salt Company will open the doors to its new facility – a renovated oyster factory in Netarts Bay, Oregon, to host some of the greatest talent in the national food community. Each chef dinner will consist of four courses with wine or cocktail pairings as well as dessert.
Jacobsen Salt Company was founded in August of 2011 by proprietor Ben Jacobsen and has since become the finishing salt of choice for chefs known and unknown across the country. The pure, flake finishing sea salt is hand-harvested from cold Oregon waters using traditional methods. The New York times says, “the crystalline flakes coaxed from water he gathers from Netarts Bay on the Oregon coast have the elegance of a fine fleur de sel, the delicate crunch of Maldon and the blindingly white flakes of a Caribbean beach at noon.”
The facility, purchased in late 2012 just recently completed, is the first of its kind since the days of Lewis and Clark. The salt produced by Jacobsen Co. is used at celebrated restaurants around the country including The Breslin, The Spotted Pig, The French Laundry, Meadowwood Restaurant, Le Pigeon, and Canlis.
The series will feature chefs who use Jacobsen salt each day to flavor and inspire dishes in their award winning restaurants. The series will kick off on August 17th with chef Aaron Barnett and pastry chef AlissaRozos of St. Jack Restaurant and Pâtisserie. Other highlights of the series include an unforgettable night with celebrity chef Chris Cosentino of San Francisco’s lauded Incanto, an ode to Division street’s rising culinary scene with dinner by chef Joshua McFadden of Ava Gene’s, wines by Scott and Dana Frank of Bow & Arrow, and dessert by Tyler Malek of Salt & Straw Ice Cream.
“We owe so much of our success to the talent and creativity of the chefs in our community,” says BenJacobsen, founder and proprietor. “This is a way to showcase their talent and to bring friends together to celebrate.
Appetizers and wine will be served as founder and proprietor Ben Jacobsen leads a tour of the facility grounds and garden and showcases the salt harvesting process. Guests will have the opportunity to see first hand how salt crystals are formed and harvested from ocean water at the source to create salt that The New York Times describes as, “so pitch-perfect it tastes like it’s from a centuries-old European workshop instead of a start-up in the Pacific Northwest.” The tour concludes with an exclusive preview of new infused salts not yet on the market followed by dinner.
Fall will bring dinners by Naomi Pomeroy of Beast and John Gorham of Toro Bravo and Tasty n Sons, and the series will continue into the new year with dinners by Seattle stars Renee Erickson of The Walrus and the Carpenter, Nicholas Coffee of Sitka & Spruce, and Edouardo Jordan, a Per Se and French Laundry veteran now stationed at Bar Sajor, recently featured in Bon Appetit, The New York Times, and Architectural Digest as one of America’s great new restaurants.
Dinners range from $130 to $175 per person with optional round-trip transportation from Portland for an additional fee. More information and registration on the chef series can be found here.
Series Calendar
Saturday, August 17, 2013
Chef Aaron Barnett of St. Jack Restaurant
Wine pairings by Soter Vineyards, Dessert by pastry chef Alissa Rozos
$130 per person for dinner/$175 per person dinner + shuttle transportation to and from Portland
Saturday, September 7 2013
Chef Joshua McFadden of Ava Gene’s
Wine pairings by Scott and Dana Frank of Bow & Arrow, Dessert by Tyler Malek of Salt & Straw Ice Cream
$130 per person for dinner/$175 per person dinner + shuttle transportation to and from Portland
Saturday, September 18, 2013
Chef Chris Cosentino of Incanto
Wine pairings Domaine Drouhin Oregon
$175 per person for dinner/$225 per person dinner +shuttle transportation to and from Portland
Saturday, October 5th, 2013
Chef John Gorham of Toro Bravo and Tasty n Sons
Wine pairings by Tom and Kate Monroe of Division Winemaking Co.
Dessert by Kir Jensen of Sugarcube
$130 per person for dinner/$175 per person dinner + shuttle transportation to and from Portland
Saturday, October 19th, 2013
Chef Naomi Pomeroy of Beast and Expatriate
Cocktail pairings by Kyle Webster, after dinner drinking chocolate by Cacao
$130 per person for dinner/$175 per person dinner + shuttle transportation to and from Portland
Facility Location:
9810 Whiskey Creek Road, Tillamook, OR 97141
