The cult ice cream chain Salt & Straw, founded in Portland and known for unusual flavors made with local ingredients, is launching a new series created in collaboration with notable American chefs. In Seattle, where residents appreciate culinary experimentation, each new batch of ice cream becomes an event: trying limited flavors is a social ritual, and long lines are part of the local culture of anticipation. The new flavors will be available beginning Friday through June 25 both in stores and online.
Of particular interest to Seattle guests is the flavor created by Brady Ishiwata Williams, a recipient of the prestigious James Beard Award — the “Oscars of the culinary world” — and the chef of Tomo in the Wallingford neighborhood. Opened in 2023, Tomo is a modern Japanese-American restaurant. Its chef, who died in 2024, combined traditional Japanese techniques with Pacific Northwest ingredients: salmon, mushrooms, berries. This reflects a key trait of Seattle’s culinary scene: respect for regional ingredients and bold cultural fusion. Brady was also a protégé of the renowned chef Shinobu Namae, underscoring the tradition of mentorship in Seattle’s restaurant community. For the new ice cream he blended a delicate, airy soufflé-cheesecake with Salt & Straw’s vanilla base, making yuzu the focal point: the spicy citrus appears as a tart curd and as crunchy pieces of white chocolate.
From Portland comes a vegan version by Gregory Gourdet, chef of Kann. He reimagined Haitian and French traditions: the base is brown-sugar caramelized bananas, cinnamon, star anise and lime zest. Caramelized plantain pieces add softness, while a nutty, peppery habanero brésil provides heat and crunch.
New York chef Dan Barber of three-Michelin-starred Blue Hill at Stone Barns chose the exotic purple sweet potato “Starling.” It’s blended with cream, sake lees and fermented rice shio koji sauce, creating a delicate ice cream reminiscent of creamy ube. A topping layer of miso-sweet potato and crispy buckwheat crumble finishes it.
Top Chef star Mei Lin, behind Nightshade and Daybird in Los Angeles, devised a Hong Kong milk tea flavor. Salted vanilla is steeped in black tea, then mixed with brewed condensed milk and toasted white chocolate with buttery notes.
Rounding out the series are Miami chefs Alex Meyer and Luciana Giangrandi of Boia De and Walrus Rodeo. Their chocolate budino with olive oil, caramel and smoky hazelnuts is a true dessert in a cup. Salted caramel and bittersweet nuts make the flavor deep and rich.
Based on: Chef of Seattle’s Tomo is part of Salt & Straw’s new ice cream series