Mark Bitterman's Salt Block Cooking

10/22/2019

Elk sausage and turkey (not wild) sandwich with a pinch or two of Herbes de Northwest salt (basically my own Herbes de Provence but with a kiss of blue spruce!) and I’m really feeling the Pacific Northwest bounty. Local and Alaskan salmon in the freezer, some of it smoked. Duck, too. I have a crazy idea that I swear I would do (after hiring a few dozen PhD students to run the numbers) if I were Czar of Food for America. Dig this: 788 million acres are grazed by livestock. That’s EIGHT MONTANAS. Another 160 million acres grow feeder corn and soybeans for livestock. (That’s more than all urban development combined.) Stop all cattle raising and the monoculture that supports it. Restore it to its full natural savanna and forest and wetland. Take out the roads. Then allow people who want to to go out and hunt from it in a way that allows for the naturally astronomical wildlife populations to return and sustain. Almost a billion acres of wilderness in America would be ours, and all our meat would be 100% legit no-nonsense natural. Fresh water would be fresher too, sea water would be cleaner. Skies would be sunnier and less carbonated. If I were Czar of Food. In the meantime, anyone know any prospective PhD students looking for a thesis?

10/02/2019

Portland Oregon is very proud of its city rental bikes, and rightfully so. So here I am in San Francisco. When you compare Portland to other cities like SF or NYC, I think we could learn a thing or two and find some room for improvement. Portland’s Nike-Sponsored “Bikey-Town” Day-Glo orange bikes and kiosks spanning the city brand the heck out of the sponsor but make our beautiful city seem like a billboard for hire. The orange bikes have had their run. Let’s bring some Portland imagination into the mix. Sign up local artists, open the doors to small local businesses, and represent the true nature of our town! If you agree (or if you don’t! Dialogue is good!), share this post and share the hashtag .

09/24/2019

How awesome is this? Next step is I need to go to Kelly’s and Ryan’s kitchens for a little cooking demo. Thanks for visiting . Little neighborhood shops are what make a neighborhood a neighborhood! And thanks for the shout out!

07/07/2016

Got a note from my Publisher: over 100,000 copies sold!!! Amazed.

09/24/2013

Hey y'all! In case you missed it this weekend, check out our very own Mark Bitterman on The Splendid Table. He talks salt block cooking, and recounts that one time he carried around a salt block in his pocket for months on end. A must read & listen! http://www.splendidtable.org/story/salt-block-cooking-101-dont-clean-it-in-a-dishwasher

Mark Bitterman, author of Salt Block Cooking, explains how to use a salt block for cooking, curing and serving food.

09/20/2013

Mark's on The Splendid Table today! Check out a delicious, summery way to eat your watermelon here: http://www.splendidtable.org/recipes/watermelon-and-feta-on-a-salt-block

Mark Bitterman is a leading expert on culinary salt, chocolate and cocktail bitters. He won a James Beard Award for his first book, Salted, and is the author of Salt Block Cooking. He is the owner of the specialty store, The Meadow, with locations in Portland, Ore., and New York City. Bitterman coll...

09/20/2013

Today we're making Watermelon Ham & Melon from Mark Bitterman's Salt Block Cooking for the Cookbook Social. Join your favorite cookbook authors, local and national, for this walk-around cookbook signing at the Heathman Hotel from 2 to 4pm today!

08/29/2013

We had an amazing time eating, drinking, and laughing with the The Art Institutes culinary team and friends of Sisters Of The Road on Tuesday night. Many of the dishes presented were inspired by Mark Bitterman's two books, Salted and Salt Block Cooking. What an incredible honor to be invited and a wonderful cause to support. Check out the kitchen crew with Mark below!

08/29/2013

Hey Portland! Curious about 600 million year old salt blocks? Want to eat some perfectly salty bites, drink some delicious wine, and have a few laughs?

Join us tonight for a Salt Block Cooking class taught by Mark Bitterman!

Spots still available. Sign up here: http://www.atthemeadow.com/shop/index.php?main_page=product_info&cPath=69_132&products_id=1722

08/15/2013

Wow! We're honored to be included in this wonderful event. Culinary students under the direction of Chef Cory Schreiber will prepare and present a feast for diners. The small plates menu will be inspired by Mark Bitterman’s latest book, Salt Block Cooking. Mark will be present to sign books and chat with folks!

Tickets are $50 and 100% of the proceeds benefit Sisters Of The Road! Snag your tickets here: http://sistersoftheroad.org/whats-happening-now/

A huge thank you to The Art Institutes' culinary program for sponsoring Dining with Dignity in September and hosting a benefit dinner for Sisters on August 27th. Buy your tickets now http://sistersoftheroad.org/whats-happening-now/

08/02/2013

Did you all catch Mark on AM Northwest this morning? Here he is with Helen and Kevin Nealon (of SNL) cooking up some scallops on a 600 million year old slab of salt!

08/02/2013

Don't miss Mark Bitterman tomorrow at Powell's Books, Inc. on Burnside! 7:30pm!

Join us tomorrow, August 2, for an event with Mark Bitterman, salt expert and owner of The Meadow, at our downtown store: http://powells.us/16n9rNB