Monte Vista, CO (Profitable.com) Boiled, mashed, roasted or scalloped, potatoes…
Salt & Straw Ice Cream opens a new scoop shop in Portland’s Alberta Arts District at noon today. After a summer in their ice cream cart with a growing following for their unique and tasty flavors, Salt & Straw moves inside with five new flavors and one-of-a-kind sundaes, milkshakes and floats. They’ve collaborated with some ofOregon’s best farmers, producers, artisans and restaurateurs like Andy Ricker of Pok Pok, Steve Smith of Steve Smith teas andPaul Durant of Red Ridge Farms to create five new flavors, Banana Walnut with Spicy Monkey Caramel, Cinnamon Snickerdoodle, Three Berry Barbecue, Honey Lavender, and Big Hibiscus. For an entire list of flavors available at the store visit, www.saltandstraw.com.
“We opened with our little push cart just over two months ago and feel so lucky to have had such an incredible response,” saidKim Malek, founder. “We hope the new store on Alberta Street will become a gathering spot for the community.”
The name ‘Salt & Straw’ is a nod to the heritage of making ice cream from scratch in the 18th century with pots of cream in a tin pail surrounded by salt & straw. With the scoop shop opening, customers can watch the ice cream makers hard at work creating each flavor by hand – paying heritage to the history of ice cream.
The shop also embodies the company’s local and sustainable mission. Sarah Littlefield, a professional picker from Seattle Junk Love, hand selected vintage relics displayed throughout and the builder, Hammer & Hand, used reclaimed historicOregon wood throughout.
New Ice cream flavors:
- Banana Walnut with Spicy Monkey Caramel, made with walnuts and New Deal Distillery’s pepper-infused Hot Monkey Vodka
- Cinnamon Snickerdoodle, made with Red Ape Cinnamon from Eugene, OR, who not only make a perfectly spicy/sweet blend, but also donate part of the proceeds back to save the orangutans in Sumatra in trees where the cinnamon is harvested
- Three Berry Barbecue, made with Oregon Marionberries, Raspberries and Huckleberries and swirled with a sweet barbecue sauce
- Honey Lavender, made with high quality lavender from Red Ridge Farms in the Willamette Valley wine country and just the right amount of honey from some of the most loved bees in Oregon
- Big Hibiscus Creamsicle, made with Steve Smith’s Big Hibiscus tea, the perfectly tart hibiscus flowers, ginger, rose petals and elderflowers combine with coconut milk for a sweet, refreshing non-dairy treats
- Cubana Affagaddo, made with a sugary, sweet shot of Stumptown Coffee espresso, poured over our Double Fold Vanilla ice cream and a piece of cocoa nib shortbread
- Thai Sweet Sticky Rice with Pink Peppercorn Pineapple, made with Pok Pok’s sweet sticky rice recipe and topped off with handmade cinnamon croutons
- Honey or Pomegranate Pok Pok Drinking Vinegar Milkshake
- Malted chocolate, vanilla or strawberry (made with Oregon malted barley)
- Crater Lake Root beer Float
- Mexican Coke with a Shot of Espresso and Vanilla Ice Cream
- Rhubarb Dry Soda with Strawberry Ice Cream
About Salt & Straw Ice Cream
Salt & Straw Ice Cream is a farm-to-cone ice cream company that offers unique and gourmet flavors. Their ice cream is handmade in small batches using only all natural dairy from Lochmead Dairy in Eugene – whose grass fed cows were all born right on the farm. They use the best local, organic and sustainable ingredients from Oregon farmers and artisans, such as Laurelwood Brewery, Stumptown Coffee Roasters and Olympic Provisions charcuterie, as well as imported flavors from small hand-picked farms from around the world. Scoops of ice cream are available on site in compostable cups or hand rolled ice cream cones and served with impeccable service at Salt & Straw’s old mercantile style scoop shop is located at 2035 NE Alberta St. Seasonal gift packs are available for online purchase and can be shipped anywhere in the United States. Find more information at www.saltandstraw.com, Facebook at Salt and Straw Ice Cream or Twitter @SaltandStraw.