Does your little one love oysters? We're teaming up with Turnip the Heat Cooking School for a fun and educational hands-on family oyster class!
This interactive class will cover the basics of the science, lore and culinary delight that is contained within the oysters shell. Each student will try their hand at shucking oysters and we’ll snack on them raw and dressed as well as prepare a classic hot preparation: Oysters Rockefeller!
Who: Young Chefs 8-17 Years Old + one adult
When: 26 Mar 2016 - 10:00 AM - 12:00 PM
Where: Old Salt Marketplace, 5027 NE 42nd Ave, Portland
Cost: $38.00 <Purchase tix here>
Each ticket covers a child and adult duo. Additional children are $10. Children 8 years old and older is the suggested age, but all oyster lovers are welcome!
We’re so pleased to announce our second collaboration with the Secret Supper team. For this dramatic winter installment, the Fire + Ice dinner will include a 5 course meal cooked entirely over an open fire and served at a gorgeously decorated long table set outside in nature. We invite you to bundle up and come enjoy the snow, the meal, the company and the spectacular setting!
When: Saturday, February 27, 2016, late afternoon
Where: It’s a secret! The location will be within 1 hour of Portland and disclosed to ticketed guests at least 1 week prior to the supper.
What: A one of a kind meal cooked over open flames and served outdoors in a beautifully curated setting. Tickets are $99 and include a 5-course supper with wine and spirits.
How: Tickets can be purchased through the Secret Supper website
Oysters and Ham. A match made in surf and turf heaven.
We're super thrilled to team up with Hamlet, the handsome ham-centric haven dreamed up by chef Cathy Whims and cocktail whiz Ryan Magarian. We'll be shucking fresh, briny Northwest oysters to serve alongside an array of rich, salty hams such as hand-carved Iberico de Bellota from Spain or smoked Surryano from Virginia. Add a sherry flight (so gorgeous with ham and oysters), wine or carefully crafted cocktail and you'll be asking yourself--does it get any better than this?
Just back from Mexico and wanting to share our long researched and beloved pozole recipes with you, we've teamed up with our friends at Verde Cocina Perla to bring you Tazón! Pozole, a late night pop up of pozole, tequila and mezcal flights and lots of cold cerveza.
What is pozole? Pozole is a soul-satisfying Mexican soup brimming with hominy and traditionally topped with tender stewed meat and served with fresh garnishes such as cabbage, chopped onion, radish and lime. It is hearty, warming, nourishing fare—perfect comfort food for the dead of winter.
Tazón! Pozole Menu
With chile-braised shoulder
With salsa verde braised thigh
With burnt onion dashi, roasted squash and sikil p'ak
Add-Ins: braised bacon, slow egg, Oaxaca cheese tamalito, poblano rajas, Ancient Heritage Dairy queso fresco, avocado
We are proud to offer local Three Sisters Nixtamal organic hominy in our pozole! Bowls start at $12 and come with shredded cabbage, chopped white onion, cilantro, radish, lime and Juanita's (aka THE BEST) chips.
No reservations necessary--just drop by any time from 9-11pm to enjoy a bowl and some good cheer. Tazón! Arriba!
On December 6, Jacobsen Salt Co. and Bee Local's Headquarters in Southeast Portland will be transformed into a massive food hall, in preparation for a feast unlike any Portland has seen before. The event is presented by Williams-Sonoma Open Kitchen, featuring Foster's Craft Cooking, with Ingredient Sponsor New Seasons Market!
There's nothing more Pacific NW than a Dungeness Crab Feed
The sweet and savory meat of the Dungeness Crab is one of the Pacific Northwest's most signature of foodstuffs. And if one were to add copious amounts of butter, vegetables, beer, crab-crackers, and community, you'd get one of the Pacific Northwest's most signature of pastimes.
So...following with this tradition, Chef Jaret Foster of Foster's Craft Cooking and the team at Jacobsen Salt Co. and Bee Local will line the tables with butcher paper, cook massive amounts of Linda Brand Crab (provided by New Seasons Market) and pour it all out on the tables for you to eat with your hands and celebrate!
For a sweet ending, our talented friends at Alma Chocolate will be preparing a decadent chocolate dessert.
So come feast with us!
$60 per person, only 120 seats available. $60 ticket price includes three courses, one glass of sparkling wine, entertainment, and the ability to purchase exclusive Jacobsen Salt Co. and Bee Local products at the event. Additional beverages can be purchased at the venue - both cash and credit cards will be accepted. This event is for guests 21 and over.
Tickets available HERE
Join us at C'est Si Bon for an Oyster Social menu takover on Friday October 30th! We're bringing the full raw bar, crudos, ceiviche & debuting our fresh clam chowder. Our friends at C'est Si Bon will be pouring some special sparkling and select wines for the night and we do hope that you will join us. C'est Si Bon!
Netarts Nevør Oysters $15/half doz
Ginger shallot mignonette, Marshall’s Deep Sea Chili Haute Sauce
Choi’s Kimchi Pickled Shrimp $3/$6
Chilled Brined Mussels $3/$6
On the half shell, tarragon aioli
Ahi Tuna Poke Shooter $3/ea
Whiskey barrel aged shoyu, ginger, scallion, aleppo pepper
Venus Platter $28
Half dozen oysters, 2 each: shrimp, mussels, poke
Poseidon Platter $65
Dozen oysters, 4 each: shrimp, mussels, poke + black cod crudo
Ceviche Chimichurri $10
Scallop Sashimi $12
Whole diver scallop, cucumber, radish, white soy, shungiku
Black Cod Crudo $10
Black garlic, Korean red chili, smoked salt
Dungeness Crab Ssäm $15
Mentaiko mayo, yuzu, shiso, nasturtium
Fresh Clam Chowder $15
Made to order with root vegetables, Tails & Trotters pancetta, cream, thyme
Ruchikala Sourdough $4
Toasted nori butter
Myrtle Panna Cotta $6
Lemon Crème Crepes $7
Chocolate & Roasted Hazelnut Crepes $7
On October 25, the Bo Ssäm party of all Bo Ssäm parties will descend upon Jacobsen Salt Co. and Bee Local's Headquarters in Southeast Portland. The event is presented by Williams-Sonoma Open Kitchen, featuring Foster's Craft Cooking, with Ingredient Sponsor New Seasons Market!
Bo Ssäm is a traditional dish in Korean cuisine - meaning "wrapped"
The origins of Bo Ssäm coincide with the season of Gimjang (the traditional process of preparation and preservation of kimchi for the winter). It is said that in order to ensure the commitment of workers during the labor-intensive process of preservation, the more wealthy members of the community would deliver a pig for a feast. Workers would enjoy the slow cooked pork along with some of the newly made kimchi, which, in the early stages of the fermentation process, was a fresh and crisp compliment to the tender, juicy pork.
So...following with this tradition, Matt Choi and the crew from Choi's Kimchi Company will make fresh kimchi, Chef Jaret Foster of Foster's Craft Cooking will slow roast massive amounts of pork (provided by New Seasons Market) marinated and glazed with copious amounts of Bee Local honey, and we will all feast, celebrate the harvest, and expand our community around communal tables at the Jacobsen Salt Co. and Bee Local headquarters.
The evening will begin with a plethora of raw oysters, then we will sit for the family-style Bo Ssam, and finish with dessert.
So come feast with us! There are 100 seats available. The will also be music, a photo booth, and Oregon craft beer, wine and local sake.
$60 per person, only 100 seats available. $60 ticket price includes three courses, one glass of sparkling wine, entertainment, and the ability to purchase exclusive Jacobsen Salt Co. and Bee Local products at the event. Additional beverages can be purchased at the venue - both cash and credit cards will be accepted. This event is for guests 21 and over.
Tickets available HERE
We invite you to share an unforgettable autumn evening at the table with local farmers, ranchers, fishermen, chefs and friends for the Grand Opening of North Fork 53, the first local food hub and agritourism destination on Oregon's North Coast. It will be a celebration of local food and farms where guests can:
- Tour the property's organic farm, event and education center, and new farm stay accommodations.
- Sip Oregon beer and wine while enjoying fresh Netarts Bay oysters from Nevør Shellfish Farm.
- Watch an entire side of Nehalem River Ranch grass fed beef and Community Supported Fishery line-caught Pacific salmon and albacore roasting in the Argentine style over an open fire!
- Celebrate the opening of North Fork 53's year-round farm store with a ribbon cutting ceremony.
- Listen to live music and view a showcase of local artists.
- Sit down to a grand farm-to-table feast celebrating the abundance of the season and featuring North Coast sourced meats, seafood, vegetables and fruits.
- Support local farmers and strengthen distribution and marketing efforts for the North Coast food loop.
The rustic yet lavish meal will be prepared using the region's bounty and ancient cooking techniques:
Nevør Shellfish Farm Oyster Social
Cheese & Autumnal Crudites with hazelnut romesco and roasted shallot dip
Escalivada - coal roasted vegetables with lemon-sherry vinaigrette
Salad of mixed chicories and garden greens
Ash cooked pumpkin with farmer's cheese, spicy greens and toasted pepitas
Pit roasted root vegetables
Whole wheat fry bread & ash cooked pita
Traditional alder smoked whole salmon bake
Albacore a la plancha with charred tomato, lemon and capers
Vaca Entera Asador (Agentine-style cow roast over an open fire) with chimichurri
Roasted apples and pears with blackberry caramel
Fresh fruit and cream
(Please note menu is subject to change based on seasonal availability)
Tickets can be purchased on a sliding scale of $80-$100 and include two drink tickets, an incredible local food feast and entertainment. Proceeds from this event will directly support local farmers and be used to grow a North Coast distribution and marketing cooperative.
Come gather around the fire and at the table with us for a festive evening celebrating farms, food and community!
Farm to Table. Sea to Plate. Field to Vase.
Just imagine--an intimate yet convivial flower-studded evening sharing platters of beautiful, seasonal food with friends both old and new inside a warm, inviting greenhouse. A sensory delight!
We are so honored to be a part of this unique dinner series, hosted by American Grown Flowers. Truly a celebration of flowers, farmers and food, the Portland area gathering will take place in the gorgeous lily-fillled greenhouses of Oregon Flowers and will feature vibrant floral arrangements by Espe Floral + Foliage, wines from Van Duzer Vineyards and a farm-and-sea-to-table feast by us!
The menu will highlight fresh Oregon seafood, the season's best produce and, in honor of our setting on a lily farm, many edible lilies.
Five Lilies Dinner
A seasonal feast celebrating edible lilies and the bounty of the Northwest
“Oyster Social” reception offresh Netarts Nevor oysters on the half shell
- Ginger-shallot mignonette
Raw and roasted autumn crudités
- Rosemary garlic aioli & caramelized onion dip
Salad of tender lettuces, herbs and edible flowers with shallot vinaigrette
Cedar planked, leek and smoked salmon crusted wild salmon
- Garlic roasted squash, potatoes and sunchokes with sweet onion puree
Toasted farro and shaved vegetable salad with buttermilk chive dressing
Fresh ricotta with seasonal fruits, salted honey and thyme
This extraordinary evening will include a farm tour, a flower-filled setting and a family-style feast. As a sweet and fragrant farewell, guests will each leave with a bouquet of fresh American grown flowers!
FIND TICKETS HERE
OYSTERS. CORN + CORNHOLE. BAY VIEWS. OCEAN BREEZES.
Any of this doing it for you? Yeah, us too. That's why we're teaming up with our friends at Nevør Shellfish Farm and Merit Badge for a sweet end-of-summer celebration at the beautiful Oregon coast to share some of our favorite things with you. Twenty-five lucky oyster-loving guests will join us for an endless summer feast, including:
-Mountains of just-harvested Nevør Netarts Oysters, both freshly shucked on the half shell and roasted over open flames
-Piles of sweet summer corn
-Fresh seasonal sides and salads
-Plenty of melted butter for dunking smoky grilled oysters (imagine Tabasco garlic butter!) and slathering on corn
-Cold beverages from the fabulous folks at Merit Badge
All of this, plus gorgeous views of Netarts Bay, fresh ocean air, cornhole and horseshoes for entertainment and the opportunity to learn from oyster farmer Travis Oja about local aquaculture and the briny bivalves we all love so much.
Join us for an afternoon to remember at one of our favorite places with some of our favorite people. Tickets at $50 per person include endless oysters and food, a welcome libation and a guaranteed good time. Additional farm-direct oysters will be available for purchase to take home with you.
Let's feast and fete until the sun goes down and say farewell to summer in style!
Upper Lip Oyster Social
Putting oysters on The Upper Lip, Oyster Social joins forces with Bailey’s Taproom in their super-civilized upstairs bar, The Upper Lip. Six taps and over 100 bottles to try. Sip beer and slurp freshly shucked oysters right on the spot. Eat one or a dozen–the world is your oyster at $2 a pop!
Oyster Social. Poppin’ Bottles and Bivalves since 2013!
We go big with Gigantic every Friday in July!
Oyster Social, Portland's premiere, mobile raw bar, is once again popping up at the Gigantic Brewing tasting room on Friday's in July. Come taste a flight of Gigantic beers or pop a bottle of champagne on the patio.
Sip beer and slurp freshly shucked oysters right on the spot. Eat one or a dozen–the world is your oyster at $2 a pop!
The Éclade de Moules is a traditional ritual in the Southwest of France.
An eclade de moules traditionally takes place directly on the beach or out in the forest. A large quantity of fresh mussels are laid carefully in concentric circles on large wooden boards. The mussels are then covered with dry pine needles or boughs which are then set on fire - roasting and steaming the mussels in their own shells. After the ashes are blown away, we will drizzle the mussels with olive oil and Jacobsen salt, and then devour the tender morsels with our hands. This communal SALT FIRE WATER event will include two separate "firing times" for the mussels, each preceded by a wine happy hour. So come feast with us!
The menu for the evening will include:
- Fire-roasted mussels with good olive oil, Jacobsen sea salt and Ken's Artisan Bread
Summer's Ratatouille Gratin
Northwest Nicoise Salad
MÅURICE Cherry Clafouti
The will also be live music, a photo booth, and Oregon craft beer & wine.
$55 per person, only 100 seats available. $55 ticket price includes three courses, one glass of sparkling wine, entertainment, and the ability to purchase exclusive Jacobsen Salt Co. and Bee Local products at the event. Additional beverages can be purchased at the venue - both cash and credit cards will be acdepted. This event is for guests 21 and over.
Tickets and Info Here
We're taking the raw bar experience to wine country! Join us as we pop and shuck and sip and swirl with our friends at WillaKenzie Winery. Both Saturday and Sunday we'll be at the winery's tasting room with the Oyster Social oyster bar (and a few raw bar surprises). Fine wine, fine oysters, fine friends.
Calçotada is a spring ritual in Catalonia. It is a messy hands-on dining celebration of the calçots; mild, spring onions that are grilled until blackened, sweet and tender, then peeled, dredged in romesco sauce and eaten with your fingers from above.
Viridian Farms sought out the seeds for this lovely allium in their travels to Spain and have been growing calçots for 7 seasons. Much of the crop is pre-sold to chefs even before it is dug from the earth, but we made special arrangements. This seasons Calcotada is part of a Jacobsen Salt Co. & Williams-Sonoma SALT FIRE WATER event series and will have two separate grilling times at 5 and 6:30. Come feast with us!
The menu for the evening will include:
- Grilled Viridian Farms Calçots with Romesco Sauce
- Clam, Chorizo & White Bean Stew with Ken's Artisan Boule
- MÅURICE Basque Almond Cake
Calçotada will be held at Jacobsen Salt in Southeast Portland. Tickets are $55 and inclusive of all food and a cava toast to the mighty calçot!
Live music, a Catalonian themed photo booth and a no host bar will be available. This event is 21 and over.
Love oysters but suffer from shucking anxiety? We want to put the knife in your hands—with wine pairings! Come and learn the tricks of the trade from Oyster Social’s Chef/Owner Jaret Foster and enjoy oysters fresh from Nevør Shellfish Farm. Brooks Wines sommelier Jess Pierce will pour a few of the winery's dry, aromatic whites to pair and students will try their hand at half a dozen bivalves. Eat, drink, shuck and learn!
The “Go Shuck Yourself Class” is $50 per person and includes half a dozen oysters, multiple wine pairings, and all necessary equipment and instruction. Additional oysters, wine and oyster knives available for purchase.
Click here to reserve your spot!
Our friends at Bailey's Taproom invited us to shuck at their "Drinking Lot" pop-up beer bar this Thursday and Friday to celebrate the Craft Brewing Conference. Lots of taps and fresh oysters at hand. Come down for a pint and we'll pop for you!
From 5-9 oysters are $2 bucks a pop at E. Burnside and MLK!
Carmella's Oyster Social
We're popping for the Oscars at Carmella's Wines on February 22. Oysters will be served by the half dozen with classic accompaniments. Special wine and sake pairings will be available to elevate your oyster experience. Come walk the red carpet while the biggest night in Hollywood is broadcast on the projector.
We'll be Upright again on Friday, February 13 to celebrate the release of the 2015 Oyster Stout!
Oyster Social, Portland's premiere pop-up raw bar, will be making another appearance at the Upright Brewing tasting room. Join us to sample all their fine beers, including the release of the infamous Oyster Stout (yes, it's really made with oysters!).
Sip beer and slurp freshly shucked oysters right on the spot. Eat one or a dozen–the world is your oyster at $2 a pop!
Love oysters but suffer from shucking anxiety? Come and learn the tricks of the trade from Oyster Social’s Chef/Owner Jaret Foster. We’ve been shucking for you this past year and now we want to put the knife in your hands—with wine pairings!
Sommelier/Owner David Speer of Ambonnay will pour a few bubbles to pair and students will try their hand at half a dozen bivalves. Eat, drink, shuck and learn!
School of Oysters “Go Shuck Yourself" Class includes half a dozen oysters, three bubbly pairings, and all necessary equipment and instruction. Cost is $65 per person. Additional oysters, wine and oyster knives available for purchase.
Tickets: Available Here
Join us for a Wilder Oyster Social on Wednesday October 16th! Enjoy classic oyster service with fresh Pacific & Kusshi oysters from Taylor Shellfish Farms. Wilder will be serving up cocktails, cava, rotating taps, and we've got the oysters...what more could you want?
Join us for another uncommonly good Oyster Social at The Commons Brewery Friday, November 14th.
Oyster Social, Portland's premiere pop-up raw bar, is excited to make another appearance at The Commons Brewery tasting room. Enjoy their fine craft beers and slurp freshly shucked oysters right on the spot. Eat one or a dozen–the world is your oyster at $2 a pop!