Division Winemaking Company founders Kate Norris and Thomas Monroe took cues from the Fête de Nouveau in Beaujolais and released its first Gamay-based nouveau wine in 2012. Gamay was a no-brainer for Norris and Monroe, thanks to their strong connection with Beaujolais, where they learn how to make wine. However, they feel that nouveau is more about the concept than variety. “It really doesn’t matter what grape you use,” says Monroe. “It’s about cause and celebration with your peers and community.”
LA Times Shares How the restaurant industry is tackling its substance abuse problem
On a recent Tuesday morning, about two dozen people gathered around a long table in the old brick building that houses the Jacobsen Salt Co. in Portland, Ore. All were somehow connected to the restaurant industry: chefs, line cooks, servers, bartenders, a bouncer, a sommelier, a retired restaurateur. All were also committed to somehow staying sober.
Gabriel Rucker, whose restaurants Le Pigeon and Canard are about a mile away, read a preamble and then opened the only West Coast chapter of Ben’s Friends, an alcoholism and addiction support group for those in the restaurant industry. Rucker talked about the stress of working over the Memorial Day weekend, and the discussion soon broadened to familiar issues of long hours, difficult kitchen situations, wage concerns and the toll the job takes on family life. The thread of not drinking or using drugs wove through the conversation like kitchen twine.
The New York Times includes the Salt & Straw Ice Cream Cookbook in their summer reading list
Use Malek’s simple base and go on to create your own flavors. Or use the recipes he and his cousin, Kim Malek, devised for their Portland emporium.
Food & Wine Names Canard One of their Best Bites of 2019!
In times of war and times of peace the burger battles rage reliably on, true as the tide. The latest, greatest entrant into the discourse offers a hat tip to a lesser known style, the Connecticut steam burger, most commonly associated with White Castle sliders. 2007 F&W Best New Chef Gabriel Rucker has dreamt up a revision of the low brow icon for his PDX pub Canard: a griddled patty seasoned with French onion soup mix in an overcoat of American cheese, wedged between squishy halves of a sweet Hawaiian roll.
Naturally, Danny SEO Talks Ice Cream Innovation with Salt & Straw's Tyler Malek
Naturally, Danny SEO stopped by Salt & Straw’s kitchens in Portland, Oregon to chat with head ice cream maker Tyler Malek about the company’s innovative, handmade ice cream.
Portland Business Journal Spotlights Moberi's Ryan Carpenter
Ryan Carpenter is the founder and owner of Moberi in Portland, OR, which first opened in 2011 and has now expanded to four locations in the city. Portland Business Journal interviews Ryan about his company’s growth and continued evolution.
Taste Podcast with Salt & Straw's Kim and Tyler Malek
Matt Rodbard of TASTE podcast speaks with Kim and Tyler Malek about their upcoming debut cookbook, and how they continue to dream up hundreds of inventive ice cream flavors every year.
Bon Appetit Loves Salt & Straw's First Cookbook
Photo by Chelsie Craig, courtesy Bon Appétit
Bon Appétit rounded up their staff’s favorite spring cookbooks, and Salt & Straw’s debut was among them. As big fans of the ice cream, the magazine staff is excited to make it in their own kitchens—both the classic flavors and those a bit more ambitious.
Food & Wine Adds Salt & Straw Cookbook to Most-Anticipated List
Salt & Straw’s first cookbook debuts April 30, 2019, and Food & Wine magazine chose it as one that’s garnering the most excitement, saying, “This is essential reading for Salt & Straw fans.”
Andrew Fortgang a Food & Wine Sommelier of the Year
Food & Wine magazine named Andrew Fortgang—Co-Owner and Wine Director of award-winning Le Pigeon and Canard, and Co-Owner of award-winning Little Bird Bistro—a 2019 Sommelier of the Year. Andrew earns praise for his depth of knowledge of classics (particularly in Burgundy and Riesling) as well as his enthusiasm for lesser-known discoveries.
Eater National Picks Salt & Straw Cookbook as the Best for Spring
Eater national rounded up the best cookbooks of spring 2019, picking Salt & Straw’s Ice Cream Cookbook and saying “the approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”
Radio Cherry Bombe Talks Future of Food with Kim Malek & Other Portland Women
As part of Radio Cherry Bombe’s Future of Food Tour, they stopped in Portland for a live episode at The Nightwood Society to speak with notable Portland women in the food business, including Salt & Straw CEO and Co-Founder Kim Malek.
Delish Names Salt & Straw a Most-Anticipated Cookbook
Delish picks Salt & Straw as a most-anticipated 2019 cookbook, mentioning how fun the recipes are, and how they encourage home cooks to lean into their own creativity. Pre-order now! The cookbook is available April 30, 2019.
Epicurious Picks Salt & Straw as a Cookbook to Buy this Spring
Epicurious calls Salt & Straw the best ice cream there is, and picks its first-ever cookbook as a must-buy this spring, detailing how the recipe for the 5-minute base leads to nearly endless flavor combinations. Pre-order now! The cookbook is available April 30, 2019.
From OPB: Nodoguro and The Art of Food
Oregon Public Broadcasting (OPB) interviews Ryan and Elena Roadhouse about their art-led approach in creating the experience at award-winning Nodoguro. Watch the video for a closer look into how the omakase (chef’s choice) dinners not only tickle the taste buds, but also engage all of the senses.
Tyler Malek Talks Salt & Straw's First Cookbook with Portland Monthly
Salt & Straw's first cookbook debuts this April, and Portland Monthly magazine interviewed head ice cream maker, co-owner, and Cookbook co-author Tyler Malek about his inspiration behind the featured recipes.
Portland Monthly Shares Details Behind Nodoguro’s Exciting New Next-door Project
Peter Cat, the sought-after food-and-vinyl pop-up hidden inside Ryan and Elena Roadhouse’s critically acclaimed Nodoguro, is getting a permanent home, sharing the space with Tonari Café by day, which will serve health-forward Japanese foods in the traditional style of washoku. Peter Cat and Tonari will launch next door to Nodoguro on SE Belmont in late spring.
Fast Company Features Salt & Straw's Commitment to Making Vegan Flavors a Permanent Addition
Fast Company shares details about the beloved West Coast chain’s new dedication to adding more vegan flavors to its menu on a permanent basis. While the special vegan menu in January was something of a test run, beginning in February, 20% of all of Salt & Straw’s flavors will be entirely plant-based.
Portland Monthly Features the City's Best Chefs Who Are Creating a Sober Kitchen Culture
Karen Brooks digs into the rise of sobriety among Portland’s top chefs, and how their commitment is setting the table for a new kitchen culture, featuring James Beard Award winning Chef Gabriel Rucker of Le Pigeon, Little Bird, and Canard.
Kim Malek Named to Nation Restaurant News' 2019 Power List
Kim Malek, co-founder of Salt & Straw, is now a member of Nation Restaurant News’ 2019 Power List! The annual NRN Power List is the definitive list of people setting foodservice trends today and shaping them for tomorrow. Since its 2011 founding in Portland, Ore. Salt & Straw has grown to 17 scoop shops across 6 cities, plus Wiz Bang Bar, a soft-serve shop also in Portland. Congratulations to Kim on this well-deserved honor.