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.
Unfiltered and with a nice burn down the throat.
When it comes to food, I am not a fan of blow-your-brains-out spiciness.
But when it comes to ginger beer, well, that’s another story.
When I was invited to try a sample of Brooklyn Crafted Extra Spicy Ginger Beer, that’s exactly what my response was.
The spicier the better, when it comes to my beloved ginger.
Making a Bloody Mary at home is a breeze with SuckerPunch Gourmet mixes.
When David van Alphen launched his pickle-making business in Illinois in 2011, he wanted to give it a name that would convey the wallop of flavor he hoped to seal inside every jar.
Hence, SuckerPunch Gourmet was born.
Today, it makes not only pickles, but salsas and Bloody Mary mixes. I had a chance to try samples recently.
The Spicy Garlic Originals ($5.99 for a 24-ounce jar) is indeed the product that launched the company. Cut into thick slices, these are plenty garlicky, flavored with 15 spices including cloves and black peppercorns, and get a warm kick from arbol chiles. They are perfect tucked into a pastrami sandwich.
Raw cacao, cashews, a touch of sea salt, and cold-pressed coffee make up this Cashew Mocha.
Coffee So Good is coffee so nutty, too.
In the best of ways.
This organic cold brew coffee manages to be creamy while being vegan.
The secret is cashews.
The nuts provide the creaminess that milk or cream normally would. Each 10-ounce bottle has 160-180 calories, as well as 4 grams of protein, about 10 grams of fat, and about 9 grams of sugar from agave nectar, depending upon the flavor.
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?