Salt & Straw Teams Up with 5 Portland Restaurants on Unique Flavors

The ice cream collaborations feature flavors ranging from boysenberries to yuzu marmalade.

By Benjamin Tepler May 25, 2012 Published in the June 2012 issue of Portland Monthly

COUSINS KIM AND TYLER MALEK have been serving up their mouthwatering, butterfat-rich ice cream from Salt & Straw’s popular NE Alberta Street counter since May 2011—often with a savory twist. With a new shop on NW 23rd Avenue, they’re taking their unconventional glacé experiments to the next level, fusing their scoop savvy with the bold personalities of some of the city’s most talented chefs to create a “dream flavor” one month at a time.


Southeast Asia meets homespun Northwest goodness
COLLABORATORS Aviary’s Jasper Shen, Kat Whitehead, and Sarah Pliner

  • Toasted Coconut Staple in Chinese desserts and candies
  • Sesame Toffee A nod to Chinese “tea cake”
  • Boysenberries Fruits of our Northwest bounty


French indulgence with a touch of Zen
COLLABORATORS Beast’s Naomi Pomeroy and Mika Paredes

  • Feuilletine Waffle-cone flakes covered in chocolate
  • Smoked Salt Japanese cherrywood-smoked salt from crystalline paradise the Meadow


Daring sweet and salty tango
COLLABORATOR Boke Bowl’s Patrick Fleming

  • Kaffir Lime Leaf Tart leaf found in Indonesian curries
  • Lemongrass Citrusy seasoning
  • Fish Sauce Yes. The pungent go-to condiment in Thai and Vietnamese cuisine


Rich offal sinfulness topped with playful innocence
COLLABORATORS Ox’s Greg Denton and Gabrielle Quiñonez

  • Foie Gras Marshmallow Buttery duck liver
  • Veal Chocolate Sauce Hershey’s from another dimension
  • Hazelnut Graham Cracker Childhood treat crumbled generously on top


Japanese culture “sustainably repurposed” for Portland
COLLABORATOR Bamboo Sushi’s Brian Landry

  • Sake Fermented rice wine
  • “Yuzu” Marmalade House-made to simulate the aromatic, tart, grapefruit-like fruit ubiquitous in East Asia
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