Salt & Straw Debuts Chef-Collaborated Flavors

Get your spoons ready because the decadent ice cream connoisseur Salt & Straw in Seattle has collaborated with several West Coast chefs to create its June lineup of avant-garde flavors. Head Ice Cream Maker Tyler Malek worked with each of the six chefs to curate the new collection of five flavors, available June 1-28, and they are certainly intriguing.

“One of my favorite results from being able to work closely with each chef (genuinely learning from them, and carefully calibrating their palate into each scoop) is the variety of voices it brings to our menu,” Malek said in a statement. “It creates an intriguing tempo on the menu and you can absolutely tell that each flavor was created by some of my (personal) most cherished, completely incomparable, talented kitchen idols.”

The new flavors were created during a six-month process, and can be taste-tested in a scoop, flight, or home delivery.

Without further ado, here are the upcoming menu items:

Ras el Hanout & Pickled Rose Petal Jam

Chef Renee Erickson (The Walrus & The Carpenter, Seattle)

Jeweled Brown Butter Rice Gelato with Pumpkin Seed Caramel & Verjus-Cured Currants
Chefs Sara Kramer + Sarah Hymanson (Kismet, Los Angeles)

Duck Crackling with Cherry Preserves with Duck Fat Ice Cream & Honey Gastrique

Chef Traci Des Jardins (Jardinière, San Francisco)

Roasted Beets & Humboldt Fog with Apple-Beet Jam & Candied Walnuts

Chef Brian Malarkey (Herb & Wood, San Diego)

Tokyo PB&J with Japanese Whiskey-Spiked Strawberry Jam, Peanut Butter & Caramelized White Chocolate Feuilletine 
Chef Gabriel Rucker (Le Pigeon, Portland)

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