SALT FIRE WATER with Jacobsen Salt Co and Ivan Ramen + Lang Baan

June 26, 2015 by 5 Comments

Ben Jacobsen has a big heart that wants to share deliciousness with anyone he can. First, he created the incredible finishing salts that are the products Jacobsen Salt Co  and which elevate food all over the world. He brought artisan salt to the attention of the US chefs and American consumers. For that, we already owe him a great debt. Once you taste the hand harvested pure flake sea salt from the Oregon Coast, and all the possible flavors infused in salt, you can never look back.
The incredible finishing salts that are the products of Ben Jacobsen and Jacobsen Salt Co and which elevate food all over the world. The incredible finishing salts that are the products of Ben Jacobsen and Jacobsen Salt Co and which elevate food all over the world. The incredible finishing salts that are the products of Ben Jacobsen and Jacobsen Salt Co and which elevate food all over the world. The incredible finishing salts that are the products of Ben Jacobsen and Jacobsen Salt Co and which elevate food all over the world.

It’s like that point in your childhood that you step up from American cheese to real cheese. Suddenly, this whole world you can’t believe you were missing out on has been opened up to you, full of so much possibility. Thank goodness he had the patience and fortitude to work through the messy experimental two years to figure out how to harvest salt (the first since Lewis and Clark to harvest it in the Northwest in the 1800s!) and sampling up and down the coast to find the best sea area (Netarts Bay).

Now probably the most famous artisan salt producer in the United States, Ben didn’t stop there. With the old original salt trailer, he dreamed of salvaging it to create a communal table that people would gather warmly like a family to celebrate good food, good drink, and community. Partnering with Williams-Sonoma Open Kitchen (who believed in his salts to bring it from a Northwest secret to a national offering) and with Ingredient Sponsor New Seasons Market (they were the first to turn his hobby into a business by ordering his salt), thus was born the Jacobsen Salt Co.’s SALT FIRE WATER series. The original pallet is indeed part of the table we gather at (it’s the lighter brown wood in the middle below).
The dining table inside Jacobsen Salt Co. headquarters for the Salt Fire Water dinner series. The middle light brown portion is the original old original salt trailer he used when he first started. Ben Jacobsen dreamed of salvaging it to create a communal table that people would gather warmly like a family and enjoy incredible food - thus the Salt Fire Water dinner series The dining table inside Jacobsen Salt Co. headquarters for the Salt Fire Water dinner series. The middle light brown portion is the original old original salt trailer he used when he first started. Ben Jacobsen dreamed of salvaging it to create a communal table that people would gather warmly like a family and enjoy incredible food - thus the Salt Fire Water dinner series

I attended the third dinner of the 2015 series, which once again paired a Visiting Chef from another city with a local Portland Chef. The first dinner in April featured Chefs Nick Balla and Cortney Burns of Bar Tartine  San Francisco + local Chefs Greg and Gabi Denton of Ox to work together to create a shared experience while still maintaining their distinctive food perspectives – similar to what this third dinner was.  Then the second one in May was a PDX locals collaboration with Chef Jaret Foster of Foster’s Craft Cooking and Chef Kristen Murray of MÅURICE. They joined forces to create a Calcotada Dinner – a Catalonian celebration of the Calcot, a very special variety of onion that is fire-roasted, dipped in romesco sauce and eaten with one’s hands. You can see more incredible photos of this dinner experience at fellow blogger Aubrie at Portland Oregon Food Photographer , and Meredith blogging at Martha Chartreuse.

My dinner brought together Ivan Orkin of Ivan Ramen of New York and Japan  (his first time in Portland! Come back again please!) and the man behind the hard to get into (reservations are out at November) worst kept “secret” restaurant in Portland, Earl Nissom of Lang Baan.
The table setting for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented Williams Sonoma and New Seasons The table setting for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented Williams Sonoma and New Seasons

Wines were poured from Brooks Winery throughout the evening.
Wines provided by Brooks Winery for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Wines provided by Brooks Winery for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Wines provided by Brooks Winery for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

And now, the recap of the Salt Fire Water dinner with Ivan Ramen + Lang Baan:
The menu for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Wines provided by Brooks Winery for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

First course

We started with a First course of passed hors d’oeuvres while all the guests trickled in and mingled together.
The mingling of guests while enjoying a glass of Brooks Winery white during the First course of passed hors d'oeuvres at the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan The mingling of guests while enjoying a glass of Brooks Winery white during the First course of passed hors d'oeuvres at the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan The mingling of guests while enjoying a glass of Brooks Winery white during the First course of passed hors d'oeuvres at the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan The mingling of guests while enjoying a glass of Brooks Winery white during the First course of passed hors d'oeuvres at the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

Those Bites included this Braised Beef Tongue with Dashi + Beef Broth and Scallion by Ivan Ramen. This is a house specialty that he serves at the Ivan Ramen location dinner menu at 25 Clinton in New York, and for this event he served it in shot glasses. It’s probably a lot more convenient to eat in a bowl then as an appetizer like this as I tried to shake the beef from the bottom.
Braised Beef Tongue with Dashi + Beef Broth and Scallion by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Braised Beef Tongue with Dashi + Beef Broth and Scallion by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

The Daikon XO with Dried Shrimp and Scallop Chili Oil by Ivan Ramen is also available as a starter at the Ivan Ramen location for both lunch and dinner – you should definitely keep that in mind if you visit NY because I probably could have enjoyed a dozen spoons of these.
Daikon XO with Dried Shrimp and Scallop Chili Oil by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Daikon XO with Dried Shrimp and Scallop Chili Oil by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

Lang Baan’s Earl Nissom’s spoon was Sweet Sticky Rice with Sun-dried Mud Fish, Fried Shallot, Kaffir Lime. This is a prefect representation of Thai food with it’s balance of bold flavors of salty, sweet, savory, sour, a little funky… all together in one bite.
Sweet Sticky Rice with Sun-dried Mud Fish, Fried Shallot, Kaffir Lime by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Sweet Sticky Rice with Sun-dried Mud Fish, Fried Shallot, Kaffir Lime by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

Next from Lang Baan was Salt-baked Red Tilapia with Rice Noodles, Little Gem Lettuces and Dill.
Salt-baked Red Tilapia with Rice Noodles, Little Gem Lettuces and Dill by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Salt-baked Red Tilapia with Rice Noodles, Little Gem Lettuces and Dill by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

My favorite of the three offerings from Lang Baan though were these spicy Northern Thai Lamb Tartare with Avocado and Belgian Endive, though maybe my bias towards spicy food and particularly Northern Thai food is influencing me with this choice.
Northern Thai Lamb Tartare with Avocado and Belgian Endive by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Northern Thai Lamb Tartare with Avocado and Belgian Endive by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

Second course

Matthew Domingo, our Master of Dinner I’ll call him, gently herded us to the tables for the next four courses. You can see Ben Jacobsen and Ivan Orkin surveying the guests by that entrance to the William Sonoma Open Kitchen, perhaps talking about future plans for another get together of deliciousness…?
The mingling of guests while enjoying a glass of Brooks Winery white during the First course of passed hors d'oeuvres at the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan - you can see Ben Jacobsen and Ivan Orkin surveying the guests enjoying the First Course right there by the entrance to the William Sonoma Open kitchen.

As we were seated, Brooks Winery’s Runaway Red was poured.
Wines provided by Brooks Winery (here Runaway Red) for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, moving on to the seated courses as Brooks Winery Runaway Red is poured Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, moving on to the seated courses as Brooks Winery Runaway Red is poured

The Second course was by Ivan Ramen, and was a dish of incredible Mushrooms Casino with King Oyster Mushrooms, Baby Clams, Bacon, and Crispy Panko. I even liked the fact that we were eating these with the chopsticks as it forced us to really taste the components slowly rather than just shoveling it all in with a spoon like a food drug. Thankfully I or you can get the fix on again at Ivan Ramen’s dinner menu in NY.

Third course

For the Third course, Lang Baan was passed the baton and served a dish of Bee Local Smoked Honey Duck Curry with Cherry Tomato, Potatoes, Onion, Basil, Shallot and Coconut Rice. The Duck was sooo tender and smoky, the curry was a mix of peanut and spiciness that leaned on the side of a massamun mashed up but with deeper savoryness and heat like a red curry that could be calmed by the sweetness of the coconut rice.
Third course of Bee Local Smoked Honey Duck Curry with Cherry Tomato, Potatoes, Onion, Basil, Shallot and Coconut Rice by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan Third course of Bee Local Smoked Honey Duck Curry with Cherry Tomato, Potatoes, Onion, Basil, Shallot and Coconut Rice by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan Third course of Bee Local Smoked Honey Duck Curry with Cherry Tomato, Potatoes, Onion, Basil, Shallot and Coconut Rice by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

Fourth course

The baton is back to Ivan Ramen, who presented a cold ramen (available at both Ivan Ramen and Ivan Ramen Slurp Shop in New York) in the form of Cold Lemon Shio Dashi Ramen with roasted tomato, Jacobsen Sea Salt, Toasted Rye Noodle, Dungeness Crab, and Scallion Oil.
Fourth course of Cold Lemon Shio Dashi Ramen with roasted tomato, Jacobsen Sea Salt, Toasted Rye Noodle, Dungeness Crab, and Scallion Oil by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan Fourth course of Cold Lemon Shio Dashi Ramen with roasted tomato, Jacobsen Sea Salt, Toasted Rye Noodle, Dungeness Crab, and Scallion Oil by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

Fifth course

I know many of us were wondering about the dessert listed, as it seemed like a really bizarre combination. Well, trust in Lang Baan and Earl Nissom to show us that Coconut Ice Cream with Corn Salad, Jacobsen Vanilla Salt, Purple Rice, Strawberry, Peanut, and Jackfruit is a perfect combination of textures and a worthy dessert for such a memorable meal.
Fifth course of Coconut Ice Cream with Corn Salad, Jacbosen Vanilla Salt, Purple Rice, Strawberry, Peanut, and Jackfruit by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan Fifth course of Coconut Ice Cream with Corn Salad, Jacbosen Vanilla Salt, Purple Rice, Strawberry, Peanut, and Jackfruit by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

For more photos, check out the Williams Sonoma blog entry for #SaltFireWater Dinner with Ivan Ramen + Lang Baan or search the hashtag #SaltFireWater on Instagram!

To sign up for future SALT FIRE WATER Feasts – click to the Jacobsen Salt Co Eventbrite Ticket site. The next one is a bargain I think on July 12 – “Eclade de Moules” – a French tradition of roasting fresh mussels with pine boughs and then eating then with one’s hands that will take place just outside the Jacobsen Salt Co. Headquarters at 602 SE Salmon St.

The $55 includes a wine happy hour, the feasting with the roasted fresh mussels, and then going inside for a communal buffet featuring Foster’s Craft Cooking as well as live music, a photo booth, and Oregon craft beer & wine.  There will be two seatings, and tickets to the experience are limited to 100 people.

Menu details include

  • Fire-roasted mussels with good olive oil, Jacobsen sea salt and Ken’s Artisan Bread
  • Summer’s Ratatouille Gratin
  • Pissaladiere
  • Northwest Nicoise Salad
  • Cherry Clafouti

If the Calcotado dinner looked amazeballs to you, here’s you second chance for a similar experience!

What do you think of the dishes by Ivan and Earl – what do you think would have been your favorite?

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Recipe for Chive and Onion Cheesy Hash Brown Potatoes

November 24, 2014 by 6 Comments

I won’t kid myself- I know I cannot replace your own family tradition of mashed potatoes at Thanksgiving. However, I wanted to present another option for a comforting potato dish (inspired by a casserole by Barb Templin of Norwood MN in Taste of Home) for perhaps another winter day. This is an easy to whip up on a blustery day casserole (on the day I made this I was red cheeked and sniffly after walking through 30-50 MPH winds), and a perfect dish for a holiday potluck. It’s also vegetarian. Thus, this recipe for Chive and Onion Cheesy Hash Brown Potatoes.
Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

I was inspired when I saw the original recipe’s use of chive and onion cream cheese and cream that basically instead of topping a potato with sour cream and chives like I often like, this is all built in already.
Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

The major modification I made to the recipe is that instead of dried minced onion, I used shallots that I minced and sauteed beforehand, and also instead of the Swiss cheese that was called for I used shredded Parmesan. The recipe makes 12 servings supposedly (each serving is 3/4 cup), but who only eats 3/4 cup of potatoes?
Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

Ingredients:

  • 1/4 cup of chopped shallots (or you can use onion,  or 2 tablespoons of dried minced onion, but I went with fresh shallots because that’s what I had on hand)
  • 4 tablespoons of butter, divided: you will use 2 tablespoon with the shallots and the rest later with the potato dish
  • 1 cup of heavy whipping cream. (the original recipe called for 1 1/2 cup of half and half, so you could also use that)
  • 1 single 8 ounce container of chive and onion cream cheese
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground pepper
  • 2 packages each of 20 ounce refrigerated shredded hash brown potatoes
  • 2 cups of shredded cheese. The original called for Swiss, but I used Parmesan
  • 1/4 cup of minced fresh chives

Directions:

  • In a large pot or dutch oven, I used 1/2 cup of diced shallots and sauteed it in probably 2 tablespoon of butter over medium heat until the shallots started to become translucent..
  • Next, preheat your oven to 375 degrees F. As the oven is heating, add to that pot with the sauteed shallots or onions the 8 ounce container of chive and onion cream cheese, salt, pepper together in a large pot over medium heat. Stir until the cream cheese has melted and incorporated into a gravy like sauce. Add the 1 cup of heavy whipping cream and stir until blend. 
    Recipe for Chive and Onion Hash Brown Potatoes. add to the pot with the sauteed shallots or onions the cup of whipping cream, 8 ounce container of chive and onion cream cheese, salt, pepper together in a large pot over medium heat. Stir until blended and the cream cheese has melted and incorporated Recipe for Chive and Onion Hash Brown Potatoes
  • Next, add in the shredded hash brown potatoes. Stir until all the potatoes and sauce are well distributed.
    Recipe for Chive and Onion Hash Brown Potatoes
  • In a greased 13 x 9 ” baking dish, layer a third of the hash brown mixture. Then add a layer of your shredded cheese, using 2/3 cup Swiss or Parmesan cheese per layer, and sprinkle with 1 tablespoon of the minced fresh chives. Repeat layers of potato / cheese /chives – you should still have a little bit of chives left at the end for topping after baking. At the very end, top with your two tablespoons of butter by turning the two tablespoons into lots of little dots.
    Recipe for Chive and Onion Hash Brown Potatoes, layer a third of the hash brown mixture, then 2/3 cup cheese, and then minced chives times 3 Recipe for Chive and Onion Hash Brown Potatoes, layer a third of the hash brown mixture, then 2/3 cup cheese, and then minced chives times 3
  • Bake, covered, at 375 degrees F for 35 minutes. Then uncover the baking dish and continue baking for 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.
    Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

The casserole is pretty hearty and comforting, and freezes well so you can prepare well beforehand.
Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

It’s also ok to admit you totally want the crispy edge pieces!
Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

And, how convenient that I can just grab some ingredients that are already prepped (such as the cream cheese, the shredded hash browns) and just have to combine it in a pot and in a baking dish. You can make it easier by even using dried seasonings from the cabinet if you don’t want to use fresh onions or shallots) to easily put this together and into the oven so you can work on the main entree.

Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

What main dish do you think you would pair this with?

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