For the month of June, Salt & Straw has unveiled a unique new range of seasonal ice cream flavors as part of its Guest Chef Collaboration Series. The five-piece menu for June was created with top chefs from across the west coast cities that Salt & Straw serves. As such, each frozen treat embodies the chef's distinctive approach to food.
With Chef Traci Des Jardins of Jardinière, San Francisco, Salt & Straw introduced the 'Duck Crackling with Cherry Preserves with Duck Fat Ice Cream & Honey Gastrique.' Some of the other equally inspiring creations include the 'Ras el Hanout & Pickled Rose Petal Jam,' as well as the 'Tokyo PB&J with Japanese Whiskey-Spiked Strawberry Jam, Peanut Butter & Caramelized White Chocolate Feuilletine.'
Proceeds from Salt & Straw's Guest Chef Collaborative Series supports Share Our Strength, the organization that runs the No Kid Hungry campaign.