5 Cities. 5 Chef-Inspired Salt & Straw Flavors — Now Exclusively on Postmates

June 4, 2018

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5 Cities. 5 Chef-Inspired Salt & Straw Flavors — Now Exclusively on Postmates

If you’ve been lucky enough to taste Salt & Straw, you know they are the trailblazers when it comes to unique flavors. But they may just have one upped themselves. For the past six months they have worked with several James Beard Award-nominated chefs to create 5 new crave-worthy flavors.

And we’re bringing these Salt & Straw chef creations straight to your door today — with FREE delivery through Friday, June 8. If you’re in San Diego, Los Angeles, San Francisco, Seattle, and Portland, bring the chef’s table straight to your couch and order today.


Los Angeles

Kismet Chefs Sara Kramer and Sarah Hymanson aren’t just 2018 James Beard Award Finalists, they’re also the culinary minds behind the Jeweled Brown Butter Rice Gelato — with pumpkin seed caramel and verjus-cured currants. Ice cream that starts with a browned butter and roasted rice gelato to mimic the dish’s rich, velvety texture , with hand-added verjus-soaked currants and ribbons of dark pumpkin seed caramel is something everyone deserves.

San Francisco

Chef Traci Des Jardins of Jardinière innovated the Duck Crackling with Cherry Preserves flavor. A rich ice cream made with duck fat, molasses, and salted custard is then combined with three delicious additions in perfect unison: homemade tart cherry preserve, candied duck skin brittle, and a super-funky local honey gastrique. We can get behind a flavor this decadent.

San Diego

Herb & Wood Chef Brian Malarkey created San Diego’s Roasted Beets and Humboldt Fog — with apple-beet jam and candied walnuts. Each scoop of this ice cream whirls together beet ice cream and goat cheese gelato, while candied walnuts mesh alongside a swirl of bright beet and apple jam.

Seattle

The Walrus and The Carpenter Chef Renee Erickson’s Ras el Hanout and Pickled Rose Petal Jam has an impressive complexity that elevates its flavor. Starting with a homemade Moroccan spice blend called Ras el Hanout, a mixture featuring nutmeg, mace, ginger, and a whole spice market full of flavor — the chef then added a pickled rose petal jam made by lightly pickling fresh rose petals in white wine vinegar and lemon juice before cooking down with sugar. Each scoop blooms with delicate floral flavors and bright acidity. In other words, it’s a must-try.

Portland

Le Pigeon Chef Gabriel Rucker’s Tokyo PB&J with Japanese whiskey-spiked strawberry jam, peanut butter and caramelized white chocolate is truly a unique take on traditional flavors. The collaboration leans on typical Japanese ingredients, including toasting white rice until it’s super dark, then steeping the rice into cream along with white soy sauce. The resulting ice cream gets studded with peanut butter-enrobed feuilletine and a ripple of whiskey-soaked strawberries. Bring your PB&J into the foodie realm and give this flavor a go.

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