News and Events at The Meadow

Events at The Meadow

The Meadow hosts private events, classes, tastings parties, and more! Join our mailing list for notification of upcoming events. Looking for a stimulating and original way to bring friends or colleagues together? Ask us about a private tasting or class.

Sign-up for email notification to coming events!

Mailing List

Join our mailing list and receive information on classes and tastings and other essentials on the ongoing celebration of life.

Please enter your email address below. If you do not receive a confirmation email, please check your spam folder or contact us. Or follow us on Twitter! ( @Selmelier )

Fill out your e-mail address to receive our newsletter!

Subscribe Unsubscribe

The Latest News & Events

  • Grilling & Chilling with Himalayan Salt Blocks – New York Location
Thursday, April 3rd - 8:30 to 10:00pm - New York Location
Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Learn the principles and practices of creating cold appetizers and snacks, cured foods, sautéed vegetables and meats, and even an unusual salted sweet dessert. Together we will create, cook, and present a variety of foods: Watermelon & Feta Salad on a Salt Block; Salt Seared Scallops with Thai Lime Dipping Sauce; and Salted Chocolate Fondue with Bacon. You’ll also learn proper methods for heating, freezing, cleaning, and storing your block.
This 1.5 hour class includes food, 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 blocks of Himalayan Pink salt.

Purchase a Ticket


About the instructor:
Andrew Schloss is the author of twenty cookbooks including the recent title, Homemade Liqueurs and Infused Spirits. Mastering the Grill won a World Gourmand Award and was a New York Times best-seller, and The Science of Good Food won an IACP Cookbook Award, was a James Beard finalist. His articles have appeared in major media such as The Washington Post, San Francisco Chronicle, and Cooking Light. Andy currently writes a monthly Food Science column for Fine Cooking Magazine.


  • Spring Cocktail Class – NW 23rd Location
Thursday, April 17th - 7:30 to 9:00pm - 23rd Avenue Location
What makes a refreshing spring cocktail? Striking that tantalizing balance between bitter and sweet, salt and acid. Join us as we learn how to perfect warm-weather classics, like a Strawberry Rhubarb Gin & Tonic and a Horseradish & Cucumber Gimlet. Mark Bitterman will be your guide and master mixer, teaching you proper method and technique and tips and tricks for making own at home. Come hungry and thirsty; there will be plenty of sipping and snacks to munch on! Must be 21 years of age to attend.

Purchase a Ticket


  • Intro to Artisan Salts Class – NW 23rd Location
Thursday, May 15th - 7:30 to 9:00pm - 23rd Avenue Location
Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We’ll survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine and snacks. New found salts from Mark’s recent journey across the Adriatic and Mediterranean included.
About Mark: Mark Bitterman is a leading expert on salt, chocolate, and cocktail bitters. He won a James Beard Award for his first book, Salted, and his latest book, Salt Block Cooking, again pioneers new concepts in cooking. Mark is the owner of The Meadow, a specialty store with locations in Portland, OR and New York City carrying the largest selection of artisan salt and cocktail bitters bean-to-bar chocolates in the world. Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu. Mark has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine. He has been featured in The New York Times, The Atlantic, O, GQ, Rachael Ray, Wine Spectator, GQ, Esquire, and on The Splendid Table, All Things Considered, Bizarre Foods, CBS News, ABC News, Fox News, MSNBC, CNN, the History Channel, and more.

Purchase a Ticket


  • Summer Cocktail Class – New York
Thursday, June 5th - 8:30 to 10:00pm - N. Mississippi Location
What makes a refreshing summer cocktail? Striking that tantalizing balance between bitter and sweet, salt and acid. Join us as we learn how to perfect warm-weather classics, like a Strawberry Rhubarb Gin & Tonic, Horseradish & Cucumber Gimlet, and the French 75. Mark Bitterman will be your guide and master mixer, teaching you proper method and technique and tips and tricks for making own at home. Come hungry and thirsty; there will be plenty of sipping and snacks to munch on! Must be 21 years of age to attend.
About Mark: Mark Bitterman has been researching, sourcing, importing, and selling bitters since 2006 and his company has offered the largest selection of cocktail bitters in the world since 2007, back in the earliest days of the craft cocktail movement. In addition, he has traveled and sipped extensively throughout Europe and the U.S., gaining vast exposure to the culture and craft of amari and spirits. He has taught dozens classes on bitters making and on bitters-driven cocktails to bartenders, culinary students, the media, and the public at restaurants, conferences, and his shops in Portland and New York. Mark has written two books and he has been featured in innumerable national and regional media as an expert on bitters, chocolate, and salt. His first book, Salted, won a James Beard award.

Purchase a Ticket


  • Salted Caramels with Xocolatl de David - Wednesday, December 4th - N. Mississippi Location
Wednesday, December 4th - 7:30pm to 9:00pm - N. Mississippi Location
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!

Purchase a Ticket


  • Holiday Cocktail Class - Thursday, December 5th - 7:30pm to 9:00pm - NW 23rd Location
Thursday, December 5th - 7:30pm-9:00pm
Join us for a Holiday Cocktail Class with Bitters and Vermouth! The trick to making a great winter cocktail is striking that tantalizing balance between bitter and sweet, salt and acid, setting balanced but unequal sensations teeter-tottering cross your palate. Done right, a smooth, comforting cocktail is the perfect way to revel in the Holiday seasons and beyond. Join us in pursuit new flavors and sensations in cozy winter cocktails. Cocktail tastings included!

Join us in pursuit new flavors and sensations in refreshing spring cocktails. There will be plenty of sipping. Must be 21 years of age to attend!

Purchase a Ticket


About the instructor:
Mark Bitterman is selmelier and owner of The Meadow. Mark’s first book, Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, won a James Beard Foundation Award. A leading expert on artisan-made salt, chocolate, and bitters, Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu. He has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine.



  • Gravalax on SaltblocksCooking with Himalayan Salt Blocks - Portland - Mississippi Location
Thursday, November 21st- 7:30pm-9:00pm - $35.00 Per Person

Join us for an evening at Tbe Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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. Each ticket includes a copy of Salt Block Cooking.

Purchase a Ticket

About the instructor:
Mark Bitterman is selmelier and owner of The Meadow. Mark’s first book, Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, won a James Beard Foundation Award. A leading expert on artisan-made salt, chocolate, and bitters, Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu. He has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine.

Past News & Events


  • Gravalax on SaltblocksCooking with Himalayan Salt Blocks - New York
  • Thursday, June 13th- 8:30pm-10:00pm - $70.00 Per Person - Buy Tickets
  • Thursday, July 18th- 8:30pm-10:00pm - $70.00 Per Person - Buy Tickets

Join us for an evening at Tbe Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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. Each ticket includes a copy of Salt Block Cooking.

About the instructor:
Andrew Schloss is the chief recipe developer at The Meadow and author of seventeen cookbooks including: Mastering the Grill (a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim. His latest books are Fire it Up (also with Joachim) and Homemade Sodas. He is the culinary force behind Cookulus, the first interactive cookbook app.
  • Gravalax on SaltblocksCooking with Himalayan Salt Blocks - Portland
  • Thursday, July 18th- 7:30pm-9:00pm - $60.00 Per Person - Buy Tickets
  • Thursday, August 29th- 7:30pm-9:00pm - $60.00 Per Person - Buy Tickets

Join us for an evening at Tbe Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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. Each ticket includes a copy of Salt Block Cooking.

About the instructor:
Mark Bitterman is selmelier and co-owner of The Meadow. Mark’s first book, Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, won a James Beard Foundation Award. A leading expert on artisan-made salt, chocolate, and bitters, Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu. He has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine.
  • Spring Cocktail Class - April 22nd- New York City
Monday, April 22nd, 2013 - 8:30pm-10:00pm
Come whet your palate for those leisurely days spent sipping a cool cocktail in the warming sun. We'll explore bitters, salt, vermouths, aperitifs and shake up a few classics as well as of the Meadow's own special concoctions. Riffing respectfully on classic cocktails, venturing into inventions of the unexpected. The provocative color of mysterious elixirs; the swirling shift of different viscosities, a balancing act of bitter and sweet, salt and acid--opposing but unequal sensations teeter-tottering along your palate.

Join us in pursuit new flavors and sensations in refreshing spring cocktails. There will be plenty of sipping. Must be 21 years of age to attend! Purchase a Ticket
  • Introduction to Artisan Salts - February 21st- Portland Location
Thursday, February 21st - 7:30pm-9:00pm
Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

Thursday, February 21st 7:30pm-9:00pm - $25.00 Per Person



Purchase a Ticket






  •  Cooking with Himalayan Salt Blocks - Thursday, February 7th - Portland

Thursday, February 7th, 2012 7:30pm-9:00pm

Join us for an evening at Tbe Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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, February 7th 7:30pm-9:00pm - $35.00 Per Person

SOLD OUT






  • Salted Caramels with Xocolatl de David - Thursday, October 25th - Portland
Thursday October 25th 7:30-9:00

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!

Purchase a Ticket


October 25th, 7:30PM to 9:00PM - $25 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!


  • Summer Cocktail Class - Thursday, August 16th - Portland

Thursday, August 16th, 2012 7:30pm-9:00pm

The trick to making a great summer cocktail (and maybe a winter one, too) is striking that tantalizing balance between bitter and sweet, salt and acid, setting opposing but unequal sensations teeter-tottering cross your palate. Done right, a crisp, cool cocktail is the perfect way to dodge (or revel in) the heat.

Join us in pursuit new flavors and sensations in refreshing summer cocktails. Drinks may include the classic margarita with a twist or the essential Pimm’s Cup or the overlooked masterpiece, the Sbagliato, plus a selection of obscure and novel drinks like the Ile de Ré Cocktail (a.k.a. Pineaujito) or our own favorite, The Meadow Martini. There will be plenty of sipping. Must be 21 years of age to attend!

Thursday, August 16th - 7:30pm - 9:00pm - $35.00 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.




  •  Cooking with Himalayan Salt Blocks - Thursday, August 16th - New York

Thursday, August 6th, 2012 8:30pm-10:00pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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, August 16th 8:30pm-10:00pm - $45.00 Per Person

Purchase a Ticket




  •  Himalayan Salt Block Sidewalk Sale- Saturday, August 25th 2012 - Portland Only

Saturday, August 25th 2012 - 10:00am-5:00pm

Himalayan Salt Block Sidewalk Sale at The Meadow in Portland, Oregon! This one-day event is the best day of the year to get a salt block, so come by this Saturday, August 25th to pick out your own! Himalayan salt blocks are the ultimate way to serve dishes like perfectly salted pear and mozzarella, or subtly salt-cured ahi tuna, sashimi and pickled plum.

Selected sizes of our Tableware Himalayan Salt Blocks will be marked down to 50% off. Note that this sale is on Tableware Grade salt blocks only. Tableware blocks are ideal for room-temperature or chilled recipes uses. For salt block cooking recipes like searing scampi or strip steak, we recommend our Cookware Grade blocks.

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. We’ll have huge piles of salt blocks in most popular sizes like 6x9x2 inches, 9x9x2 all the way up to the massive and dramatic 8x12x2. All blocks in the sale are Tableware Grade, meaning you are free to use them for either serving and cooking (or both), but our normal replacement guarantees against breakage do not apply for cooking applications.

This sale is at our Portland shop location only. Sale does not apply to web and phone orders.




  •  Cooking with Himalayan Salt Blocks - Thursday, August 9th - Portland

Thursday, August 9th, 2012 7:30pm-9:00pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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, August 9th 7:30pm-9:00pm - $35.00 Per Person

Purchase a Ticket



  • DEMO- Raaka Chocolate at The Meadow New York
Friday, June 15th, 2012 5:00PM-7:00PM
Stop by The Meadow in New York to experience the taste of Brooklyn-based Raaka chocolate! Representatives from Raaka will be demoing single-origin and flavored (Himalayan salted!) dark chocolate bars and will be available to discuss their process.

From Raaka: ”Raaka was founded to explore low-temperature chocolate making and create a more equitable global society in which communities have opportunity to improve their quality of life. Cocoa beans present a tremendous variety of flavors. Conventional chocolate making starts by roasting cocoa beans. Raaka delivers flavors you simply can’t find in other chocolates because we don’t roast our beans. Our chocolate is vegan, nut free, gluten free, and made from certified organic ingredients.”

Friday, June 15th, 2012 5:00PM-7:00PM





  • DEMO- Fresco Chocolate at The Meadow Portland
Thursday, May 24th, 2012 3:00PM-5:00PM

Rob Anderson from Fresco chocolate will be at The Meadow on May 24th, starting at 3pm. Stop by to talk and sample some amazing dark chocolate with Washington State's bean-to-bar chocolate maker!

From Fresco: "Fresco Chocolate started with an idea: people who love chocolate may want to know more about it. What ingredients are used? How is it made? What variables affect taste? Our goal is to answers these questions by making chocolate in unique ways, adjusting ingredients and processes to create new chocolate experiences. Then we offer these chocolates for your critique."

Thursday, May 24th, 2012 3:00PM-5:00PM




  • Sugar, Spice & Everything Nice: Chocolate & Vermouth Pairing Class! - May 30th - Portland Location
Dahlia Lounge Salted Dinner
Wednesday, May 30th, 7:30pm-9:00pm
Chocolate and vermouth? In this first-time-ever class we’ll explore six wildly delicious chocolate bars paired with 6 superb vermouths! The combination of rich, deeply complex chocolates and lush, herbaceous Vermouth is stunningly satisfying—even if does sound a bit novel. Red wine and dark chocolate is a popular flavor combination. However, the delicate complexity of the chocolate is dominated by wine’s acidity. Vermouth is another story. Good vermouths exhibit a balance of sugar and acidity that partner beautifully with the finest chocolate bars. Especially since Vermouth is not what it used to be. Gone are the dusty bottles of oxidized, flat Vermouths of our parents’ liquor cabinets. Today we are presented with a phenomenal array of gently bittered, exuberantly spiced, subtly herbed wines of absolutely superb quality. What better way to enjoy your dream chocolate bar than in the company of something so satisfyingly complementary? Six chocolate bars + six vermouths = flavors that transcend math.

For this class we are thrilled to welcome the producers of two Oregon-made vermouths. Patrick Taylor, inventor of the Chinato d'Erbetti, a Barolo Chinato style of sweet vermouth from Cana's Feast, and Neil Kopplin, one of the minds behind the bittersweet Imbue vermouth. Space is very limited, so sign up quick!

Wednesday, May 30th, 7:30pm-9:00pm - $30.00 Per Person

Purchase a Ticket





  • Meet the Saltmaker- Ben Jacobsen at The Meadow New York
Meet the Saltmaker: Ben Jacobsen at The Meadow in New York!
If you love salt, you’ll love salt maker Ben Jacobsen. After falling in love with the artisan salt, and falling in love with the beauty of the Oregon Coast, Jacobsen set out on a quest to create a beautiful, handmade salt from the pristine waters of the North Pacific. Drop by The Meadow to chat with Ben about his passion and taste his beautiful flakey sea salt on a crust of lavishly buttered fresh baked bread. Try a sip of lovely rose while you’re here!

Jacobsen Salt Co. strives to create the best finishing salt America has to offer. Harvested from the cold waters of the Oregon Coast, Jacobsen Salt Co.'s finishing salt has gained critical acclaim for its beautiful taste, texture, and appearance. "

Thursday, May 31st, 2012 4:00PM-7:00PM

Monday, June 4th Time: 4:00PM-7:00PM



  • A Dinner Class with Mark Bitterman at the Pomegranate Bistro - June 1st - Seattle
Dahlia Lounge Salted Dinner
Friday, June 1st 6:30pm-8:30pm
Join James Beard award winning author Mark Bitterman as he enlightens us about SALT. Mark will explain the characteristics of salt as a Sommilier would wine. Chef Lisa Dupar will be perfectly pairing courses with each salt to capture their true essence.

|Friday, June 1st, 6:30pm-8:30pm - $60.00 Per Person

To Register: Call 425.881.3250 or e-mail info@duparandcompany.com















  • Introduction to Artisan Salts - May 9th- New York Location
Wednesday, May 9th - 8:30pm-10:00pm
Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

Wednesday, May 9th 8:30pm-10:00pm - $25.00 Per Person



Purchase a Ticket









  • Build Your Own Bitters - May 10th- New York
Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Thursday, May 10th 8:30pm-10:00pm - $45.00 Per Person

Purchase a Ticket


  • Salted Dinner at The Dahlia Lounge - April 30 - Seattle
Dahlia Lounge Salted Dinner
Monday, April 30th, 5:30pm-7:00pm
The Dahlia Lounge invites you to join us for an educational evening with Mark Bitterman. Mark is the author of “Salted” and owner of The Meadow in Portland and New York City and will be joining us for a salt block cooking demo and tasting of recipes from his book. The Meadow is a shop that offers over 100 sea salts – mined and imported from around the world. This rare event is a great opportunity for culinary professionals and foodies alike to explore the value and essence the perfect salt can add to different dishes in the kitchen.

Includes a signed copy of “Salted” and tastes from his book paired with wine.

Monday, April 30th, 5:30pm-7:00pm - $50.00 Per Person

Purchase a Ticket


  • Salted Dinner at The Heathman Restaurant & Bar - April 23rd - Portland
Dahlia Lounge Salted Dinner
Monday, April 23rd 6:30pm-8:30pm
Chef Michael Stanton has teamed up with Mark Bitterman for a salt inspired dinner at The Heathman Restaurant and Bar in downtown Portland. Join us at The Heathman on Monday, April 23rd for a multi-course meal inspired by a selection of artisan finishing salts. Mark Bitterman is selmelier and co-owner of The Meadow, a gourmet shop located in the historic Mississippi Historical District in North Portland. Mark Bitterman’s James Beard Award winning book Salted, a Manifesto on the World’s Most Essential Mineral will be available for purchase before the event.

The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Executive Chef Michael Stanton and Culinary Director Philippe Boulot partner with the region’s select growers, producers and vintners to find the highest quality ingredients.The Heathman Restaurant and Bar is located at 1001 SW Broadway in downtown Portland’s cultural district.

|Monday, April 23rd, 6:30pm-8:30pm - $70.00 Per Person

For Reservations: Please call 503-790-7752 or visit www.heathmanrestaurantandbar.com





  • Mark Bitterman at Cook's, Pots, and Tabletops in Eugene, Oregon
Mark Bitterman, co-owner and selmelier of The Meadow, will be teaching an in-depth class on salt at Cook's, Pots and Tabletops in Eugene, Oregon!

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. Mark Bitterman will also teach the principles of preparing food on 600 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. Learn the principles and practices of serving, heating, freezing, cleaning, and storage.

Tuesday, April 17th, 6:00pm-8:30pm - $65.00 Per Person

Please call Cook's, Pots, and Tabletops at 541-338-4339. Location: 2807 Oak Street- Eugene, OR 97405 - www.cookspots.com









  •  Cooking with Himalayan Salt Blocks - April 18th - Portland
Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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.

Sorry, this class is sold out!



  • Build Your Own Bitters - April 4th - Portland
Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Wednesday, April 4th, 7:30pm-9:00pm - $45.00 Per Person

Purchase a Ticket





  • Introduction to Artisan Salts - New York Location
Tuesday, March 27th - 8:00pm-9:30pm
Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

Tuesday, March 27th, 8:00pm-9:30pm - $25.00 Per Person



Sorry, this class is sold out!




  • Build Your Own Bitters - New York
Wednesday, March 28th 8:00pm-9:30pm
Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Wednesday, March 28th 8:00pm-9:30pm - $45.00 Per Person

Sorry, this class is sold out!

  • Build Your Own Bitters - Portland
Wednesday, March 21th 7:30pm-9:00pm
Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Wednesday, March 21st, 7:30pm-9:00pm - $45.00 Per Person

Sorry, this class is sold out!


  • A Lovers Tour of Chocolate
Thursday, February 16th 7:30pm-9:00pm
Take your love on a tasting tour of the most coveted chocolate bars with Mark Bitterman as your guide. Charley Wheelock, of Portland's own Woodblock Chocolate, will join us to share insight into the art of making and chocolate from bean to bar. Charley and Jessica Wheelock are Portland's first bean to bar chocolate makers! We will taste some astounding chocolates and discover new dimensions of enjoyment and intrigue in the delicious world of chocolate.

This event includes wine and an original sparkling chocolate cocktail. Treat your loved one to something delicious and truly special.
Wine and plenty of chocolate tastes included.

Thursday, February 16th 7:30pm-9:00pm - $30.00 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Artisan Salts & Himalayan Salt Blocks - Milwaukie Kitchen
Monday, February 6th, 2012 6:30pm-9:30pm
Mark Bitterman will be instructing a cooking class on Artisan Salt & Himalayan Salt Blocks at Milwaukie Kitchen, in Milwaukie, Oregon.

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. Mark Bitterman will also teach the principles of preparing food on 600 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. Learn the principles and practices of serving, heating, freezing, cleaning, and storage.

This class 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.

Monday, February 6th, 2012 6:30pm-9:30pm - $65 Per Person
To purchase tickets, please contact Milwaukie Kitchen at www.milwaukiekitchen.com, or call 503-653-3228.

Milwaukie Kitchen
10610 SE Main Street
Milwaukie, OR 97222
  • DEMO- Fresco Chocolate at The Meadow Portland
Saturday, January 21st, 2012 3:00PM-5:00PM CANCELLED! Due to horrible weather in Washington. We hope to have Fresco join us in the future!

Rob Anderson from Fresco chocolate will be at The Meadow on January 21st, starting at 3pm. Stop by to talk and sample some amazing dark chocolate with Washington State's bean-to-bar chocolate maker!

From Fresco: "Fresco Chocolate started with an idea: people who love chocolate may want to know more about it. What ingredients are used? How is it made? What variables affect taste? Our goal is to answers these questions by making chocolate in unique ways, adjusting ingredients and processes to create new chocolate experiences. Then we offer these chocolates for your critique."

Saturday, January 21st, 2012 3:00PM-5:00PM




  • Artisan's Market at Williams & Sonoma
Saturday, January 21st, 2012 12:00AM-4:00PM

Join us for the Artisan's Market at Williams & Sonoma, located in Northwest Portland on Saturday, the 21st of January! Mark Bitterman, selmelier of The Meadow, will be at Williams & Sonoma to talk about (and have you taste!) the amazing nuances of finishing salt during the Artisan's Market. Mark Bitterman is the author of the James Beard award winning book, Salted.

Be sure to check out these other amazing vendors that will be sampling their wares! Brazi Bites, Chocolate Craft & Urban Cheesecraft

Williams & Sonoma 338 NW 23rd Ave Portland, Oregon

Saturday, January 21st, 2012 3:00PM-5:00PM



  • Chilling & Grilling on Himalayan Salt Blocks - Portland Location
Thursday January 19, 2012 6:30pm-8:00pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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, January 19th, 6:30PM to 8:00PM - $35 Per Person

Sorry, this class is sold out!


  • Chilling & Grilling on Himalayan Salt Blocks, New York Location

November 17th, 2011 8:00-9:30pm


Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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, November 17th, 8:00PM to 9:30PM - $40 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.


  • Chilling & Grilling on Himalayan Salt Blocks - Portland Location

Thursday November 10th, 2011 6:30pm-8:00pm


Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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, November 10th, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

This event is SOLD OUT!
Purchase your ticket to this class.


  • Chocolate Class with Michael Recchiuti - New York Location
Tuesday November 15th, 2011 8:30pm-10:00pm

Join us for a Chocolate and Bitters Tasting with San Francisco chocolate maestro Michael Recchiuti, of Recchiuti Confections. In this installation of our ongoing exploration, we’ll look of chocolate commingled with the prized aromatic tinctures at the heart of many great cocktails: bitters. Bitters are concentrated extracts of roots, herbs, barks, and spices combined to form a new ingredient altogether. Like salt, bitters work in mysterious ways, introducing new flavors, coaxing out hidden ones, and then restoring everything with a new center of deliciousness. Here we take bitters out of their usual comfort zone and into everybody’s happy place: the land of chocolate. Wine and copious tasting included.
Space is very limited, so sign up quick!

November 15th, 8:30pm-10:00pm - $35 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Chocolate Class with Michael Recchiuti - Portland Location
Friday October 28th, 2011 7:30pm-9:00pm

The intrepid Michael Recchiuti, master chocolatier from San Francisco, is coming to town for a unique chocolate mystery class. Will there be salt? Will there be bitters? Will there be pasta from his Italian grandma? Details are not forthcoming here, so come to the class to find out! There will be wine, chocolate, and snacks of other things together with the world of culinary knowledge shared by Recchiuti and Mark Bitterman.


October 28th, 7:30pm-9:00pm - $35 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.
This class is Sold Out!


  • Build Your Own Bitters – New York
Thursday, October 20th, 2011 8:30PM-10:00PM

Cascarilla, sassafras, cassia, cardamom, cinchona, cherry, gentian. The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

October 20th, 8:30PM-10:00PM - $40 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.



  • Salted Caramels with Xocolatl de David- Portland Location
Thursday October 14th, 2011 7:30pm-9:00pm

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!

This event is SOLD OUT!


October 14th, 7:30PM to 9:00PM - $25 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Introduction to Artisan Salts - Portland Location
Thursday October 13th, 2011 6:30pm-8:00pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

This event is SOLD OUT!


October 13th, 6:30PM to 8:00PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.


  • Salted Caramels with Xocolatl de David- Portland Location
Thursday October 6th, 2011 6:30pm-8:00pm AND Friday October 14th, 2011 7:30-9:00

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!



October 6th, 6:30PM to 8:00PM - $25 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!


  • Introduction to Artisan Salts - New York Location
Saturday September 24th, 2011 8:00pm-9:30pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

September 24th, 8:00PM to 9:30PM - $25 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.


  • Salt-Inspired Dinner at Spring Hill restaurant with Chef Mark Fuller and Selmelier Mark Bitterman – Seattle, WA
Sunday September 18th, 2011 6:30pm

Chef Mark Fuller and crew have teamed up with James Beard Award winner Mark Bitterman to offer a multi course, family style dinner showcasing the spectacular and often unexpected world of artisan salt. The dinner will be hosted by Marjorie Chang Fuller, Myra Kohn and Mark Bitterman, selmelier of the Portland-based specialty food shop, The Meadow.





  • Chilling & Grilling on Himalayan Salt Blocks, Portland Location

June 16th, 2011 6:30pm-8:00pm


Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.
  • Introduction to Artisan Salts - New York Location
Friday May 27th, 2011 7:00pm-8:30pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.
Space is very limited, so sign up quick!

Friday, May 27th, 7:00PM to 8:30PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.





  • Spring Cocktails Class - May 28th 7pm - New York Location

Saturday May 28th, 2011 7:00pm-8:30pm


A crisp, cool cocktail is the perfect way to herald the arrival of Spring: the sound of ice cubes in a shaker; the beads of condensation trickling down the flank of chilled glass; the provocative color of mysterious elixirs; the swirling shift of different viscosities across your tongue. The trick to making a great Spring or Summer cocktail is striking that tantalizing balance between bitter and sweet, salt and acid, setting opposing but unequal sensations teeter-tottering cross your palate. Join us in pursuit new flavors and sensations in refreshing spring cocktails.
Bitters are the cornerstone to any great cocktail and salts are a provocative and beautiful way to spark excitement in a variety of beverages. We'll explore the role of both with an evening of Spring-y delicious drinks! Drinks may include the classic Negroni with a twist plus a selection of obscure and novel drinks like a Rose Hip Martini or our own favorite, The Meadow Martini. There will be plenty of sipping. Must be 21 years of age to attend!

Saturday May 28th, 7:00PM to 8:30PM - $40.00 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Paley’s Place “Salted” Sustainable Seafood Sunday

Sunday May 1st, 2011 7pm


Vitaly and Kimberly Paley created the Sustainable Seafood Sundays event to educate customers on this important food issue. Taking place on the first Sunday of each month, the dinners feature sustainable seafood dishes created by Chef Paley in an effort to discover the different options of seafood available. The fish included will offer opportunities for conversation around where it is from, what makes it sustainable, fishing practices and more.
The first event was a sell out, and now Chef Paley welcomes James Beard nominee Mark Bitterman, author of “Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes,” and, with wife Jennifer Bitterman, owner of The Meadow shop on North Mississippi with an additional outpost in New York City. Together they will team up to bring diners a marriage of two of Earth’s greatest treasures: salt and seafood.

Dinner Options
A “Salted” Sustainable Seafood Feast, Featuring Mark Bitterman Family-style seating in the front room $65 per person for food; $25 per person for optional wine pairing
Menu to include innovative combinations of salt and sustainable seafood, such as salt roasted Red Snapper. Mark will offer salt facts, history and signed copies of his book “Salted” will be for sale.

Raw Seafood Crudo Bar, with Appetizers & Salads in the back dining room and bistro/bar area. Walk-ins welcome, no reservations required

Sample Selections:
Ankimo Torchon, Fresh Wasabi and Miso Gelle
Flounder on Ice, Kumquat Preserve, Harissa, Meyer Lemon Ponzu
Hiramasa, Lobster Roe Vinaigrette, Micro Basil

Sunday, May 1st 7pm

Please call 503-243-2403 for more information and to make reservations.

Make a reservation!

  • Spring Cocktails Class - April 28th 6pm - Portland Location

Thursday April 28th, 2011 6:00pm-7:30pm


A crisp, cool cocktail is the perfect way to herald the arrival of Spring: the sound of ice cubes in a shaker; the beads of condensation trickling down the flank of chilled glass; the provocative color of mysterious elixirs; the swirling shift of different viscosities across your tongue. The trick to making a great Spring or Summer cocktail is striking that tantalizing balance between bitter and sweet, salt and acid, setting opposing but unequal sensations teeter-tottering cross your palate. Join us in pursuit new flavors and sensations in refreshing spring cocktails. Drinks may include the classic Negroni with a twist plus a selection of obscure and novel drinks like a Rose Hip Martini or our own favorite, The Meadow Martini. We'll also explore our growing collection of bitters, fine vermouths, and aperitifs like Bonal, Cardamaro, and Cocchi Americano. There will be plenty of sipping. Must be 21 years of age to attend!

Thursday, April 28th, 6:00PM to 7:30PM - $30.00 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Ten Most Treasured Chocolates - SOLD OUT! -

Saturday April 2nd, 2011 7:00pm-8:30pm


Mark Bitterman will take you on a guided tour of some of our most precious and favorite chocolates. Taste rare bars such as the Valrhona 2002 Chuao, Amadei Porcelana, and Bonnat Soconusco. This is not an event to miss!
Wine and plenty of chocolate tastes included.

Saturday, April 2nd, 7:00PM to 8:30PM - $35.00 Per Person - SOLD OUT

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.


  • Introduction to Artisan Salts, with tips for Culinary Professionals
Monday April 4th, 2011 7:00pm-8:30pm>

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. This particular class will also include some tips and tricks for the culinary professional! The event includes wine.
Space is very limited, so sign up quick!

Monday, April 4th, 7:00PM to 8:30PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Grenada Chocolate Company Tasting and Lecture, New York Location

Friday March 4th, 2011 7:00pm-8:30pm


Join us for fun evening chat led by Mark Bitterman, with Mott Green from the Grenada Chocolate Company.

We'll taste our way through many amazing chocolates with great conversation and wine included!

About the Grenada Chocolate Company:

The Grenada Chocolate Company Ltd. was founded in 1999 with the idea of creating an Organic Cocoa Farmers' and Chocolate-Makers' Cooperative. We produce high quality Organic dark chocolate in Grenada with our world famous cocoa beans. Our factory is nestled in lush cocoa groves in Grenada's pristine rainforest.

Our award-winning organic dark chocolate has the wonderful complex flavor of Grenada's fine-flavored organic cocoa beans, processed carefully in small batches. Producing chocolate right where the cocoa grows allows us to do our own fermenting which gives us a real advantage in creating the finest, most complex taste from the beans. We use our own extracted cocoa butter in our chocolate also from Grenada's fine-flavored cocoa. This brings in a luxurious extra richness and chocolaty flavor. Our chocolate has a truly deep and rich flavor.

We now have over 150 acres of organic cocoa farms in our cooperative and operate our own cocoa fermentry, located one mile from our little factory. This assures that we perform every activity involved in the production of our chocolate, from the planting and growing of the cocoa trees to the fermenting of the fresh cocoa beans to the processing of our fine dark chocolate. We grow our cocoa totally naturally without the use of any chemical pesticides, herbicides or fertilizers and have been Certified Organic.



Friday, March 4th, 7:00PM to 8:30PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Introduction to Artisan Salts, New York Location

Saturday March 5th, 2011 7:00pm-8:30pm


Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.
Space is very limited, so sign up quick!

Saturday, March 5th, 7:00PM to 8:30PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Purchase your ticket to this class.

  • Himalayan Salt Block Cooking Class, Portland Location SOLD OUT

February 16th, 2011 6:30pm-8:00pm


Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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.

Wednesday, February 16th, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • An Introduction to Artisan Salt, Portland Location
Monday, February 7, 2011, 6:30PM – 8:00PM


Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types 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 very limited, so sign up quick!

Monday, February 7, 2011, 6:30PM – 8:00PM - $20.00 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Artisan Chocolate from Bean to Bar, Portland Location

Thursday February 10th, 2011 6:30pm to 8:00pm


The chocolate bar: dark and impenetrable, an immaculate mystery wrapped in silver foil. 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 slipping around inside the silken purse of a cacao pod in a tropical rainforest to the masterpieces in dark and milk chocolate calling like polychrome parrots from the shelves of your favorite chocolate shops. We'll taste chocolate in its various forms along the way, savor the art of serious chocolate tasting, and finish with a few creative ideas for enjoying on your own. Wine included.

Thursday, February 10th, 2011, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • An Introduction to Artisan Salt, New York Location
Saturday, January 29, 2011, 7:00PM – 8:30PM


Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types 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 very limited, so sign up quick!

Saturday, January 29th 7:00PM to 8:30PM - $30.00 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.


  • Himalayan Salt Block Cooking Class, New York Location
January 31st, 2011 7:00pm-8:30pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 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.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. 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.

This 1½ hour class 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.

Monday, January 31st, 7:00PM to 8:30PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Salted Caramels with Xocolatl de David - Tuesday November 30 & Thursday December 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 Tickets to this class here>>
Thursday, December 2, 2010 Tickets
SOLD OUT (there's still room on Tuesday!)

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

  • Salts, An Exploration in Taste and Flavor - Hosted by Ger-Nis Culinary and Herb Center -

As culinary giant James Beard once said, “Where would we be without salt?” Think about it…salt is an essential ingredient in most recipes, from sweet to savory. Join Mark Bitterman, Selmelier, on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. We will also have the opportunity to converse on salt and the unexpected ways to use and incorporate salt into your culinary repertoire. The possibilities are endless and this class will take you on a discovery tour of salt and the majestic flavor miracles that happen when using it!

Thursday, December 16th 7-9pm 540 President St Suite 2E Brooklyn, NY 11215

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Francois Pralus – Maitre Chocolatier New York Location! Friday, November 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

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Bonnat – Chocolatier à Voiron New York Location! Saturday November 13

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

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Chocolate + Salt Exploration - New York Location! Tuesday, November 16th

Join master chocolatier Michael Recchiuti and selmelier Mark Bitterman 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.

Tuesday, November 16th, 2010 - 7:30pm to 9:30 pm - $40 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.

  • Summer Cocktail Class

A crisp, cool cocktail is the perfect way to dodge (or revel in) the heat: the sound of ice cubes in a shaker; the beads of condensation trickling down the flank of chilled glass; the provocative color of mysterious elixirs; the swirling shift of different viscosities across your tongue. The trick to making a great summer cocktail (and maybe a winter one, too) is striking that tantalizing balance between bitter and sweet, salt and acid, setting opposing but unequal sensations teeter-tottering cross your palate. Join us in pursuit new flavors and sensations in refreshing summer cocktails. Drinks may include the classic margarita with a twist or the essential Pimm’s Cup or the overlooked masterpiece, the Sbagliato, plus a selection of obscure and novel drinks like the Ile de Ré Cocktail (a.k.a. Pineaujito) or our own favorite, The Meadow Martini. There will be plenty of sipping. Must be 21 years of age to attend!

Friday, July 16th, 2010, 7:30PM to 9:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.
  • Recchiuti Chocolate Class at The Meadow
Saturday, May 15th, 2010, 7PM - 8:30PM


Please come join us for a class with Michael Recchiuti!

Still dusting himself off from a 4,000 mile trip through the Australian outback, the intrepid Michael Recchiuti, master chocolatier from San Francisco, is coming to town for a unique chocolate mystery class. Will there be salt? Will there be bitters? Will there be pasta from his Italian grandma? Details are not forthcoming here, so come to the class to find out! There will be wine, chocolate, and snacks of other things together with the world of culinary knowledge shared by Recchiuti and hosts Mark and Jennifer Bitterman.

Space is extremely limited!
Purchase your ticket to this class.
  • Salted Caramel Class
Tuesday, May 11th, 2010, 6PM - 7:30PM

Please come join us for a salted caramel demonstration and tasting!

The amazing 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, then sip a little more wine, and taste some of 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!

Tuesday, May 11th, 2010, 6PM to 7:30PM $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!
Purchase your ticket to this class.