Ben Jacobsen has a vision to elevate simple ingredients: he’s on a mission to create the best salt in the world and has recently teamed up with Bee Local to provide the best honey too. Since setting out to make good salt in 2011, Jacobsen has come a long way. It all started with hauling hundreds of gallons of salt water from Netarts Bay to Portland and selling salt out of the back of a subaru. Now they have a production facility on Netarts Bay, a beautiful tasting room and events space in SE Portland and are selling salt and other products in Williams Sonomas and retail stores across the country. Not to mention that at least one cook in almost every best restaurant in the country is sporting one of the now-iconic Jacobsen Salt hats.
It was only just over a year ago that LET um EAT chefs Karl Holl and James Serlin first started buying salt from Jacobsen out of a garage in SE Portland. Now our team is excited to team up and really celebrate Jacobsen Salt in their new space by bringing the sea to the city. Jacobsen Salt and Bee Local honey will complement beautiful fish and seafood from Jeff Wong’s Community Supported Fisheries, as well as other ingredients from Seeders and Feeders in the Collective: Brookside Farm, Oregon Olive Mill, Our Table Cooperative, Gathering Together Farm and Woodblock Chocolate.
Beverages provided by Brooks Winery, The Commons Brewery and Ransom Spirits.
Oysters, seafood, salt, honey, wine and cocktails – this is going to be an evening to remember.
Tickets are still available for the LETumEAT Takeover @ Jacobsen Salt Co on Friday, March 6 at 6:30 pm. The menu is 6 courses and $95/person. Beverage pairings, beer, wine & cocktails by the glass are available to purchase. Make your reservations below!
Crudo of albacore, kured in kelp, razor clam & sea grapes condimento, watermelon radish
//Commons Brewery Myrtle
Salt cured beef, pickled chanterelles, salt roasted beets, black garlic
//2011 Brooks Ara Riesling
Juniper cured belly confit, smoked kombu broth, clam, matsutake
//2012 Brooks Pinot Blanc
Seaweed cavatelli, Dungeness crab, leeks, cauliflower boudin blanc
//2014 Brooks Rose
Cod cooked in sea lettuces, sughetto of shellfish, sea salted lemon aioli
//2011 Brooks Temperance Hill
Woodblock Chocolate budino, salted caramel, hazelnut-seaweed brittle
//Ransom Spirits Sweet Vermouth