Newport, OR. — Dungeness crab would surely be part of my last meal, if I was given a choice. Sweet, fluffy, and succulent, it beats lobster any day in my book.
Though I’ve enjoyed it countless times, I’ve never fished for it.
On a recent trip to the lovely central coast of Oregon, my fellow food writers and I, who were guests of Salishan Spa & Golf Resort, were treated to our own private excursion through Yaquina Bay aboard the family-owned Marine Discovery Tours boat.
On a picturesque 70-degree morning, we boarded and set sail. Just be forewarned that the waters can get choppy the farther out you go. But none in our party — even a few who were extremely prone to motion sickness — were done in by the effects.
The dock area in Newport.
You may be richly rewarded for braving the waters, too. We saw whales. Well, at least their blow holes, if not their tails breaking the waves. Still, it made for an unforgettable moment.
Jacobsen Zinfandel salt, made with Clif Family wine.
Netart, OR. — Would you believe the artisan salts that have taken the chef world by storm are made in this bare-bones facility?
Jacobsen Salt, the first company thought to harvest salt in the Pacific Northwest since Lewis & Clark, is beloved by such acclaimed chefs as Matthew Accarrino of SPQR in San Francisco, April Bloomfield of New York’s The Spotted Pig and The Breslin, and Chris Cosentino of Cockscomb in San Francisco, Acacia House in St. Helena, and Jackrabbit in Portland.
They love its big, light, crunchy flakes that have a clean, pureness of flavor.
The shed where the salt water from the bay is boiled.
Netarts Bay is just steps away.
Twelve employees run this operation 24-7 to produce 16,000 pounds of salt a month.
Although Jacobsen’s facility is not usually open to the public, Tom Gibson, director of coast operations for the company, was happy to give a tour to our small group of media a few weeks ago.
Dinner is served — right off the grill.
This might be the ultimate summer dish.
“Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta” combines summer’s prize of wild local King salmon with some of the season’s most luscious stone fruit — all co-mingled on a cedar plank that imparts a ravishing smokiness on the backyard grill.
Best yet? You can devour it all in good conscience because it’s all sustainable.
The recipe is from the new cookbook, “Lure: Sustainable Seafood Recipes From the West Coast” (Figure 1), of which I received an advance review copy, before it is released publicly in October.
It was written by Ned Bell, who founded Chefs for Oceans to raise awareness for responsible seafood choices, and is a member of the Seafood Watch’s Blue Ribbon Task Force. He wrote it in conjunction with Valerie Howes, the food editor of Reader’s Digest Canada.
Doing the right thing when it comes to seafood can be daunting. Species that seemed plentiful often find themselves over-fished in no time flat. Do we have to give up eating what we love? Or is there another way?
The Organic Coop, the country’s first USDA-certified fast food, joins the list of vendors this year at Levi’s Stadium.
Are you ready for the first preseason home game for the San Francisco 49ers this Saturday (against the Denver Broncos no less)?
Levi’s Stadium in Santa Clara sure is. This year, it’s added more food options. At a special media event yesterday, I had a chance to sample some of the new eats.
I also had the opportunity to tour the rooftop farm, the first of its kind in the NFL. Danielle York, wife of 49ers CEO Jed York, came up with the idea. It was such a success from the start that its original 4,000 square feet has swelled to 7,000 square feet. In the past year, the garden has provided nearly 2 tons of produce that was featured in dishes for private events crafted by stadium concessionaire Centerplate.
The greats on the wall at the BNY Melon Club West at Levi’s Stadium.
What will fans have a chance to nosh on this season?
Rossotti Ranch’s veal rib eye grilled with herbs and spices. (Photo by Carolyn Jung)
For decades, veal has been shunned by many.
For good reason, what with horror stories of calves snatched from their mothers, only to be confined in crates so minuscule they couldn’t even turn around.
But just as some farmers now have instituted more humane treatment of chickens, pigs, and full-grown cows, so too have they done so with calves.
Rossotti Ranch is a ninth-generation, family-owned ranch on the border between Marin County and Petaluma, that is committed to raising 100-percent pasture-raised goat, chicken, duck, and veal. It was established by husband-and-wife Tony and Julie Rossotti, who hail from ranching families originally from Switzerland.
Ranch Co-Owner Julie Rossotti (photo by Kristina Franziska Haas).
They recently just started selling their meats nationwide through their Rossotti Ranch Web site, where you can purchase different packages, such as the Rancher’s Box, 5 pounds of premium veal cuts, plus 2 pounds of ground or stew veal meat, a jar of seasoning, and a cookbook — all for $125. Or create your own custom box of products.