Your father will be so happy.

Don’t forget: Father’s Day is coming up on Sunday, June 19th. Orders before noon PST today (3pm EST) are guaranteed to arrive in time for Father’s Day! We’ve got a few ideas for ways that you can show Dad who’s number one without resorting to the emblazoned coffee mug.

EAT

Cook & Serve Himalayan Salt Block Set – Whether for a beginner or a seasoned veteran, this set of two salt blocks will do the job. Includes one tableware block for serving up a platter of sweet summer fruits or sea-fresh sashi, and one cookware block for grilling up the best scallops or flank steak you’ve ever had. Or put them both together and cure a filet of salmon! Let your dad’s imagination run wild.

BBQ Salt Set - For the grilling king. This set provides him with six superb salts to finish, rub, or encrust at the BBQ all summer long. Available in 1.2 oz and 2 oz jars, this set is going to make your father’s barbecues the big hit of the summer.

DRINK

Home Bar Set – This set comes with three salts, two bitters, and a jar of cherries; the foundation for your father’s home bar. He’ll be able to bring color and flavor to the rim of a stiff, chilled drink with these salts, including one smoked and one lemon-infused. The classic duo of old-fashioned and orange bitters along with dark cherries in a spiced Merlot syrup will give him what he needs to create delicious cocktails, both classic and contemporary.

Bitters, Old Men – An artisan line of bitters from the home of the Manhattan, these bottled tinctures come in intriguing flavors like roasted macadamia, smoke, and bacon. A cheeky gift for your favorite bitter old man.

LEARN

Chilling & Grilling with Himalayan Salt Blocks – Portland Location

Join us for an evening class on preparing food on 600 million year old salt blocks from Pakistan. This event includes snacks, wine and an in-depth discussion of everything you ever wanted to know (and everything you never knew you always wanted to know), about cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Thursday, June 16th, 2011, 6:30pm to 8:00pm – $30 per person

CELEBRATE!

Today, June 14th marks the Fifth Anniversary of our shop in Portland! At a loss for words. So come celebrate with us in Portland as we toast to five wonderful years in the City of Roses. Drinks, snacks, and good company in abundance–so stop by and let us thank you personally for your many years of custom and friendship. We’re looking forward to seeing you all there!

Tuesday, June 14th, 2011, 5:00pm to 8:00pm
Hey all you New Yorkers, we look forward to seeing you for our One Year Anniversary in October!

Happy Father’s Day from Jennifer, Mark, and the staff at The Meadow

The Meadow has everything you need to shower your loved one with affection and deliciousness. Our Portland, New York, and online shops are offering plenty of new arrivals, as well as some romantic gift sets curated to make your Valentine’s Day bright and lovely.

• Classes: A few spots still open for the next three Portland classes:
  • Tonight! Introduction to Artisan Salts – $20
  • Feb 10, Artisan Chocolate from Bean to Bar (including Moonstruck’s Fortunato #4 bar written up in the New York Times!) – $30
  • Feb 17, Himalayan Salt Block Class – $30
• Heart-shaped salt cellars by the Portland-based ceramic artist, Chayo
• Alaskan sea salt – crunchy, clear and fresh – a dazzling new American salt
• Sparkling wines and Champagnes aplenty (Portland shop only)
• Cocktail bitters selection is growing – and Cherry Bark Vanilla by Bittercube is back in stock!
• Stylish chocolate and caramel boxes from the inventive mind of Michael Recchiuti
• Artisan du Chocolat – just off the boat, a huge spread of wild new chocolate bars, from a lustrous Tobacco-infused bar to the silky-deep Costa Rica dark bar
• Olive & Sinclair – try the beautifully wrapped Salt & Pepper chocolate bar by this new chocolate maker out of Nashville
• A variety of gift sets orchestrated from choice chocolates, salts, wines, bitters, and flowers

Featured Chocolate: The beautifully boxed bars by Cacao Atlanta are not to be missed. This bean-to-bar chocolate maker from the South takes a laudably personal approach to chocolate. Kristen Kard, founder and chocolatier, meets the growers of the beans she selects and takes great care in producing each bar to create a chocolate she calls “dreamy, delicate and like nothing ever tasted before in the world of chocolate.” We love them. Both of her “Straight Up” dark bars and the Hispaniola bar with dried cherries have stunningly rich profiles, with deep notes of cherries, tobacco and exotic spices. You can tell that these bars are made with immense love.

Valentine’s Day Cocktail Set: Letting our mixological minds run wild, we’ve concocted a Valentine’s Day Chocolate Manhattan that upholds all the ideas of the classic cocktail, but with complex chocolaty twist. This set is ideal for cocktail enthusiasts or anyone whose perfect Valentine’s Day involves wooing their loved one with a top-notch cocktail at home. we’ve assembled everything you’ll need to make Valentine’s Day Chocolate Manhattans, except your bourbon or rye of choice. The set includes a bottle of the fabulously herbaceous Vya Sweet Vermouth, Robert Lambert’s Dark Cherries soaked in Merlot, the Fee Brother’s Aztec Chocolate Bitters, and a jar of Mark’s very own Chocolate Fleur de Sel. (To stay on the right side of New York’s liquor laws, The New York shop offers a tasty variation, substituting Bittermens’ legendary Xocolatl Mole Bitters for the vermouth and Fee Brother’s.)

Ingredients for one serving:
2 oz Bourbon or Rye (approximately one shot)
1 oz Vya Sweet Vermouth
3 dashes Chocolate Bitters
1 Robert Lambert Dark Cherry soaked in Merlot, plus a few drops of the cherry
juice
Bitterman’s Chocolate Fleur de Sel for the rim

To prepare the glasses:
Chill each glass
Moisten the rim with vermouth and coat with chocolate salt

To mix the drink:
Mix the bourbon, vermouth, bitters and cherry juice. Stir, then immediately pour. Garnish with a cherry and serve. Be sure to breathe in deeply, savoring the chocolate-spice aroma before imbibing. Prepare for an outbreak of adoration.

Happy Valentine’s!

XOX – Mark & Jennifer

Savor the New Year at The Meadow!

• 6 New Classes on salt, chocolate and cocktail mixing in New York and Portland (below)
• Off the boat: tons (literally) of new Himalayan Salt Blocks to wow your unsuspecting dinner guests
• Introducing Napiers Bitters! & Intriguing new cocktail bitters favors: Bittermen’s Burlesque Bitters & Dr. Adam Elmegirab’s Spanish Bitters
• New Kala Namak rocks for shaving – you’ll never view popcorn the same way again
• Dazzling new chocolate bars: for example Patric (Dark Milk, 70% Blend, & PB&J!) and Askinosie’s Tanzania 72%

Popular Himalayan Salt Block sizes back in stock! From the adorable and practical 4x4x.75 inch dish to the impressive and versatile 10x10x2 inch plate. We even finagled a few of the truly immense 9x18x2 inch platters. All are available in budget-oriented Tableware Grade (serving fruits, vegetables, charcuterie, cheese, sashimi) and premium Cookware Grade (searing fish, game, beef, etc).

Napiers Bitters, Scotland’s famed remedy for what ailes you and an unexplored vista of flavors for cocktail mixing, now available in the USA at The Meadow! Napiers Best British Bitters, Napiers Detox Formula Blend, Napiers Dinner Mint Mixture, and the traditional blend Hangover Hotchpotch. And if you’ve ever spent a night barhopping your way through 20 lowland single malts with mad Edinburgh bike messengers, there’s the beautifully packaged duo of liquid salvation: the Napier’s Vintage Overindulgence Set.

Salt, Chocolate & Cocktail Classes at The Meadow – Portland & New York

Bitters and Vermouth Class – Portland
Mon, January 24 - 6:30 to 8:00 – $30.00
Bitters and vermouth, the two powerhouses of flavor in the world of cocktail mixing. Gone are the days when a sticky bottle of supermarket-industrial vermouth gathered dust in the back of the cupboard, and the bitters bottle lurked eternally, an ancient thing forgotten in the shadows.

Himalayan Salt Block Cooking Class – Portland
Wed, January 26 – 6:30 to 8:00 – $30.00
Join us for an evening at The Meadow learning the fundamentals of preparing food on 600 million year old salt blocks from Pakistan. Cook and taste a variety of foods, from the familiar to the eccentric. Includes snacks and wine.

An Introduction to Artisan Salt – New York
Sat, January 29 – 7:00 to 8:30 – $30.00
Selmelier Mark Bitterman is your guide on this world tour of artisan-made finishing salts. Learn the ABCs of NaCl in its many forms, marvel at the synergy of food and salt unfolding on your palate. We’ll also sneak peek at cooking on Himalayan Salt Blocks. The event includes wine. Space is very limited, so sign up quick!

Himalayan Salt Block Cooking Class – New York
Mon, January 31 – 7:00 to 8:30 – $30.00
Learn the principles of creating, cooking, and presenting on your salt block; from cold appetizers and snacks to sautéed vegetables and meats, and even unusual salty-sweet desserts. Class includes snacks and wine, and everything you ever wanted to know (or never knew you always wanted to know) about cooking on plates, bricks, and bowls of Himalayan Pink salt. Wine sipping included.

Artisan Chocolate, from Bean to Bar – Portland
Thurs, February 10 – 6:30 to 8:00 – $30.00
Chocolate bars are the ultimate way to experience the full complexity of chocolate, and the only way to explore the innumerable variations in color, aroma, mouth-feel, and flavor. Join us for an exploration of chocolate, from the humble bean to the polychrome-clad masterpieces calling like parrots from the shelves of your favorite chocolate shops. Wine will be sipped.

Himalayan Salt Block Cooking Class – Portland
Thurs, February 17th – 6:30 to 8:00 – $30.00
Learn and take part in the most unique way to serve, cook, and cure your food on blocks of primordial pink salt. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan Pink salt with salt graters. Includes snacks and wine.

Happy New Year!
Mark & Jennifer

Come to The Meadow in New York (yes, our new shop is open!) for tasting and talk with two of the world’s chocolate legends: Francois Pralus and Stephane Bonnat. Both vanguards of the fiercely dedicated world of bean-to-bar chocolate making, their chocolate bars are at once dazzling and refined, innovative and classic. Francois and Stephane will share their passion, perspectives, and unique expertise on Friday and Saturday this week. Sorry for the last minute notice, but the opportunity just came up! Both classes are at our just-opened New York location at 523 Hudson Street. A third class at the New York shop, the Chocolate + Salt Exploration with Michael Recchiuti and Mark Bitterman, has sold out before we could get the announcement out, but we’ll do it again soon.

On the other coast, this Sunday at the Portland Art Museum Mark will investigate our primal obsession with salt, from humankind’s first salty bite to salt’s use in modern industry to the resurgent interest in artisan salts. Based on his new book, SALTED – A Manifesto on the World’s Most Essential Mineral, with Recipes. Registration is required, but tickets are free!

Later this month at The Meadow in Portland, you’re invited to join chocolatier David Briggs of Xocolatl de David and selmelier Mark Bitterman for a deliciously informative class on the art and alchemy of the salted caramel.

Francois Pralus – Maitre Chocolatier
Friday, Nov 12: Francois Pralus will share his experience as one of the few chocolate makers who actually owns a cacao plantation. But his interest in chocolate extends far beyond his own crops, and we will learn about his pursuit of the finest chocolate from across Latin America, Africa, East Asia, and Oceania. Francois obsession with chocolate has left little room for learning English, but his charm and smile more than make up for it, and we will have with us his two very capable assistants Valerie and Chloe Le Gaillard, who are proficient in both chocolate and English. Chocolate and wine included.
Friday, November 12 - 7:30 to 9:30 - $30.00 - 523 Hudson St., New York
Classes are very intimate, so please sign up immediately! Sign up here>>

Bonnat – Chocolatier à Voiron
Saturday Nov 13: Stephane Bonnat’s speaking almost rivals his superb chocolate.
Stephane’s English is very good and he infuses his talks with a lightness that makes the wealth of knowledge and precision most entertaining. He always speaks of the chocolate making process as a part of the broader world of cacao: the regions, the stories of the farmers, the long relationship of the Bonnat family and the growers (and governments) in Venezuela, Mexico, and Peru. Bonnat has just released four new, incredible chocolate bars (including a new bar from Haiti made with cacao harvested after the hurricane!), and we expect to have them on hand for the event. Chocolate and wine included.
Saturday, November 13 - 7:30 to 9:30 - $30.00 - 523 Hudson St., New York
Classes are very intimate, so please sign up immediately! Sign up here>>

Reading
from Salted : A Manifesto on the World’s Most Essential Mineral, with Recipes
Mark Bitterman will take you on a tour through the mysteries and majesty of salt. This lecture and reading is based on Bitterman’s new book, SALTED – A Manifesto on the World’s Most Essential Mineral, with Recipes, and surveys the historical, minerolgical, and culinary dimensions of salt.
Sunday, November 14 - 2:00 to 3:30 – FREE – Portland Art Museum. Register here>>

Recchiuti & Bitterman – Chocolate + Salt Exploration
Tuesday Nov 16: SOLD OUT Master chocolatier Michael Recchiuti and selmelier Mark Bitterman combine forces for an intimate class at The Meadow’s new West Village shop where they’ll show you what happens when chocolate and salt meet. The evening will include a discussion of the complex, powerful, and sometimes unexpected ways salt combines with chocolate and other sweets to create new, profound flavors. Chocolate, wine, and more included.
Tuesday, November 16th, 2010 – 7:30pm to 9:30 pm – $40 Per Person
SOLD OUT

Salted Caramels with Xocolatl de David
Tuesday Nov 30 & Thursday Dec 2: The amazing and ever-inventive David Briggs of Xocolatl de David will share his expertise in the art of making fine caramels, and Mark Bitterman of The Meadow will discuss the startling ways salt brings flavor to confections. David, whose love of chocolate is complemented in unexpected and delicious ways by an almost equally powerful attraction to savory flavors, always brings something new. We will sip a little wine, taste caramels with various quantities and types of salt, then sip a little more wine, and then taste some more. At the end of the evening, you will be taking home a little pot of freshly made salted caramel sauce!
Tuesday, November 30th, 2010 – 7:00pm to 9:00 pm – $25 Per Person
Thursday, December 2, 2010 – 7:00pm to 9:00 pm – $25 Per Person
Classes are very intimate (i.e small), so please sign up immediately! Sign up here>>

We hope to see you!

Mark & Jennifer

Hi folks! All Himalayan salt blocks soon to be stacked in the courtyard in front of our shop will be marked half off our retail prices for one day. Come by this Sunday, August 15 to pick out your own lovely Himalayan salt block.
We’ll also have a whole field of fresh-cut locally grown dahlias. Buy your flowers by the bucket!

For those of you wondering… A Himalayan salt block is a 500 million year old slab of luminous pink salt quarried from a primordial salt deposit in Pakistan. Use your salt block to serve fruits and cheeses, or sashimi and pickled plum, for a beautiful presentation and a delicate salt-inflected taste. Heat your Himalayan salt block on the stove or BBQ grill and sear some ginger and chili marinated shrimp or dry aged hanger steak to salt-glazed perfection. More here>>

We’ll have huge piles of salt blocks in most popular sizes like 8x8x2 inches, and 9x9x2 inches, 9 inch round plates, a stack of our uniquely huge 8x16x2 and 9x18x2 salt platters, and some smaller pieces like our 4x8x2 bricks. All blocks in the sale are offered “as-is,” meaning you are free to use them for either serving and cooking (or both), but our normal replacement guarantees against breakage do not apply. This sale is at our shop location only.

We hope to see you this Sunday!

Mark & Jennifer

P.S. In the meantime, try our latest recipe: Thai Snapper with The Meadow Flake Sea Salt.

Why not cool off with a summer cocktail class in pursuit of new flavors and sensations in refreshing chilly cocktails? We’ll explore artisan bitters, vermouths, salts, and infusions. Who knows where the flavors will lead us: perhaps to the classic margarita with a twist or the essential Pimm’s Cup or the overlooked Sbagliato, or to a selection of obscure and novel drinks like the Ile de Ré Cocktail (a.k.a. Pineaujito) or our very own, The Meadow Martini.  There will be sipping.

Friday, July 16th, 2010 – 7:30PM to 9:00PM – $30 – Sign up here>>

If you can’t make it for cocktails, join us for Cooking with Himalayan Salt Blocks, an evening at The Meadow learning the principles of preparing food on six hundred million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric.  And we’ll eat a few, too. This class fills up quickly.

Wednesday, July 14th, 2010 – 6:30PM – 8:00PM – $30 – Sign up here>>

Planning for the class got us hungry, so we’ve posted a new recipe, Salt Block Scallops with Szechuan Peppercorns and Citrus, on Saltnews.com. Recipe here>>

After four of the best years of our lives working at The Meadow, we’ve decided to open a second store in New York City! We’ll be located in the West Village, just a few blocks from our first apartment together.

We’re hoping to have our doors open September 1st, so stay tuned.

Mark & Jennifer

Father’s Day and summer are fast approaching, though it’s starting to look like here in Portland fall will get here before summer does.

In the meantime, try our latest recipe, a luscious Osso Bucco with Sel Gris Gremolata.

Or just hit the grill anyway, with a Himalayan Salt Block for the BBQ. Salt sear your salmon, tiger prawns, hangar steak, or Walla Walla onions.

We’ve also got two salt sets for summer:

Our BBQ Salt Set is a well-rounded collection of salts for every food you would want to serve at your Fourth of July barbecue.
Kauai Guava smoked salt for your burgers, Marlborough Flaky for green salads, Fiori di Cervia for grilled corn, and more.

Check out the Smoked Salt Set, with six outstanding smoked salts for all kinds of foods.
Halen Mon Gold for hearty soups, pastas, and vanilla bean ice cream, Red Alder smoked for poultry and fish, Barrique Chardonnay with eggs, pasta, and beef, plus three others.

And let’s not forget bitters. We’ve collected about 25 different types of bitters from around the world.
Dandelion Burdock bitters is the new darling in the shop, but a few bottles of the always hard-to-get Whisky Barrel Aged bitters are also still on the shelves.
These intense herbal mixes incorporate a wild pallet of spice, herb, and other aromatics to enhance the flavor of a cocktail or mixed drink, or sauces, whipped cream, waffle mix, or whatever strikes you as less than wildly flavorful.
A little dash will do. Or if bitter’s isn’t your bag, just go for our selection of six salted chocolates, a dead seriously delicious way to explore chocolate’s deepest mysteries.

Don’t forget your mother!

Flowers (and maybe some chocolate, salt and wine) for your mother

Come by the shop this Saturday or Sunday! Or we can deliver flowers, chocolate, and bubbly across the Portland area. Through our network of like-minded independent florists we also deliver flowers nationally. Flower delivery: toll free 888-388-4633, or order online here>>

Happy Mother’s Day from Jennifer, Mark, and staff at The Meadow!

Hi everyone! We just wrapped up an incredible week wining and dining with incredible people from the International Association of Culinary Professionals, which was held here in Portland this year. It was great to visit with so many foodies and friends and foodie-friends and house-guests, but in the melee we’ve not yet shared some great new things in the shop.

• Salted Caramel Classes
• Recipe a Week – Making the Most of Your Salt
• Join the Meadow on Facebook
• New Products!
• Free Shipping on Orders Over $35

Two Salted Caramel Classes with David BriggsJoin us for a salted caramel demonstration and tasting! David Briggs of Xocolatl de David will share his expertise
in the art of making fine caramels, and Mark Bitterman of The Meadow will
discuss the subtle, occasionally startling ways salt brings flavor and savor to
confections. We will sip a little wine, taste caramels with various quantities and
types of salt, try the caramels on different kinds of goodies, then sip a little more wine. Revel in the wild and
beautiful flavor combinations David brings to classic caramel candy. At the end of the evening, you will be taking home a little pot of
freshly made salted caramel sauce! Sign up now, space is limited!

Friday, May 7th from 7:00pm to 8:30pm – $20

Sign up>>

Tuesday, May 11th from 6:00 to 7:30pm – $20

Sign up>>

Recipe a Week – Make the Most of Your Salt

We’re proud
to present our Recipe of the Week series.
Each week (as the Fates allow) we will bring you a recipe designed to showcase the best ways to use and appreciate artisan salts with your favorite foods. Recent recipes:

	Roasted Lemon Chicken with The Meadow Sel Gris: Coarse, crunchy salts like sel gris (coarse sea salt) should be a legally required addition to roast chicken.  The real question is, should the salt go on before you tuck the bird into the oven, or after you have carved it and set it on the table?  Before you don your finest wrestling gear to settle the matter with violence, consider the possibility that both are great. More>>
	Sole with Herb Butter and Fleur de Sel de I’lle de Ré: …Fleur de sel has no higher purpose than to grace the buttery-moist flesh of sole.  The excellent fleur de sel from Ile de Ré, France, with its mineral sheen of a full moon, underscores the perfection of each of the other elements in the dish, defining their features in the most loving light.  Sole is so delicate that the grassy pungency of fresh herbs must be suffused in butter to preserve the balance of the fish… More>>
	Spring Salad: Baby Greens, Clementine, Pansy, Marlborough Flakey Salt: …I think of salad.  The tenderness of baby greens in my mouth, the citrus pop of a crescent of clementine, the bitter nip of an edible flower, all whipped into a moment of suspended perfection by a snowflake glint of Marlborough Flakey sea salt on the tongue. The spring salad clears the mind, refreshes the skies, and says through flavor what my winter weary heart yearns for… More>>

Join The Meadow on Facebook!

The Meadow is now on Facebook.
Follow us on Facebook to find out about new products, specials, classes,
and more!  You can also follow us on Twitter and
our blogs – Saltnews.com, Chocolatenews.org, and Inthecupboard.com.

New Products!

The Meadow Flake – Our
new house flake salt is intense and bright-tasting, lending a brilliant silver geometry to food and a fun, almost startling
texture. Frankly, they’re some of the biggest crystals we’ve seen –
huge pyramidal babies up to an inch across! Crunch them with your fingers or leave them whole.

Black Diamond – A blacker, visually burlier version of our popular Turkish Black Pyramid salt. This is the salt for the wild and the mild alike, from cakes of crab or codfish to banana cream pies. Seriously.

Cyprus Hardwood – Massive flakes of caramel-sweet smoke flavors (actually, it really reminds me of Wheaties!) make this salt perfect for sprinking on salads, cheeses, pastas, and oatmeal.

Lemon Flake – Its a flake salt, and it’s lemony. Try as we might to stay focused on the traditional, unflavored salts, this lemon flake salt was way too much for us to resist. At a recent dinner with chefs Andy Schloss and David Joachim at Amnesia Brewing, we lined the edge of a Dusty Trail Pale Ale with lemon salt for a palate cleanser. Amazing.

Boker’s Bitters – Founded by John G. Boker in 1828, Boker’s bitters gained popularity
in New York and around the world as the finest bitters of the Golden
Age of mixed drinks. Boker’s Bitters were famously the preferred brand
of Professor Jerry Thomas and featured throughout his book, ‘How to Mix
Drinks or The Bon Vivant’s Companion,’ now recognized as the world’s
first bartender’s guide. Referencing recipes dating back to 1853, these recreated bitters are
compounded using the finest botanicals and are once again being used around the world.

Angostura Bitters – Made since 1824 using the same secret blend of herbs and spices,
Angostura aromatic bitters is a natural, fragrant flavor enhancer.
Bitter-sweet, robust, and spicy, Angostura aromatic bitters is the
secret weapon for many great cooks, as it imparts an extra zing and
flavor intensity to a wide variety of every day food and drink recipes. Because of its delightful flavor and aroma it has become popular for
use in soft drinks, cocktails, and other alcoholic beverages. It also
imparts an exquisite flavor to soups, cereals, salads, vegetables,
gravies, fish, grapefruit, fruits, jellies, sherbets, ice cream,
sauces, puddings, mince pies, apple sauce, and more.

Free Shipping on Orders over $35

We are currently offering free shipping
to anywhere in the U.S. on orders over $35.
Do you have a friend or relative to whom you would like to introduce
artisan salts, chocolate, or bitters?
This is the perfect opportunity to do so. Our Starter Set, Fee Brothers Starter Bitters Set,
and almost all of our Cookware salt blocks all ship for free!Cheers,Jennifer & Mark

• Flowers Delivered Locally and Nationwide
• Join us for a Valentine’s Day Chocolate Tasting
• Valentine’s Day Salt and Chocolate Set
• Our Largest Himalayan Salt Blocks Yet!

Valentine’s Day is one of our favorite times of the year in the shop. The shelves are heavy with beautiful, hand-made chocolate bars. The flowers… everywhere, bunched in vases, clustered on tables, in bouquets set on counters and shelves, in buckets overflowing into the courtyard… And everybody is jubilantly walking out the door with a bottle of Champagne or sparkling for a romantic evening with their love.

Flowers for your Valentine

Send flowers to your loved ones! We deliver flowers, chocolate, and bubbly across the Portland area. And through our network of like-minded independent florists we deliver flowers anywhere nationally or internationally. Please call us, or order online for all your flower delivery wants and needs! And in the shop over the next weeks we’ll have an especially magnificent supply of fresh, beautiful flowers of the most classic and unusual varieties. Flower delivery: toll free 888-388-4633, or order online here>>

Classes at The Meadow

The Meadow is hosting two fun, informative, and delicious classes in February.

Chocolate Event - 02/11/2010 – Join us for an exploration of chocolate, from the humble bean to the masterful dark and milk chocolate bar. Wine included. Space is very limited, so sign up now! Thursday, February 11, 2009 – 6:00pm to 7:30pm – $20

Click here to purchase tickets for this class>>

Artisan Salt Event - 02/23/2010 -
Learn the fundamentals of artisan salt, discuss their individual characters, and explore how they combine to bring newfound pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.
Space is
limited! Tuesday, February 23, 2010 – 7:00pm to 8:30pm – $20

Click here to purchase tickets for this class>>

Valentine’s Salt and Chocolate Set

Sate the senses with our 2010 Valentine’s
Salt and Chocolate collection. Three of our most beautiful and distinctive pink salts – Murray Darling, Maboroshi Plum, and Himalayan Pink
with a salt cellar. Plus a stack of ten Pralus 75% mini-chocolates, each made with cocoa beans from a different part of the world. All wrapped up in a flip-top woven basket. Or check out our Sweet Valentine’s collection of Champagne, plum salt, and a chocolate bar. Or build your own basket with salted caramels, a little bubbly, and a bouquet of flowers!

Our Biggest Salt Blocks Yet!

The Meadow is now proud to carry our largest, highest quality salt blocks yet. Two new sizes – 9x18x2in and 10x10x2in – provide an excellent medium for grilling a whole fish, ample real estate for showing off at a dinner party, and an expansive topography for arranging appetizers. The 9x18x2 is now our largest standard size Himalayan salt block–big enough to span your gas grill or even straddle two burners of a home or commercial stove!. Wholesale available.

Happy Valentine’s Day from Jennifer, Mark, and staff at The Meadow!