Join Salt & Straw In Sharing Love Of Ice Cream On Nat. Ice Cream Day By Supporting Favorite Charity

PORTLAND, Ore. - July 1, 2015 - PRLog -- Salt & Straw (http://www.saltandstraw.com) and National Ice Cream Day go hand in hand and with the new July “Berries, Berries, Berries" menu just out, there’s a lot to celebrate. To spread the happiness around and thank their local communities, Salt & Straw invites visitors to any of their Portland and LA locations on National Ice Cream Day, Sunday, July 19, to submit a favorite charity to win a portion of that day’s proceeds.

To submit a charity, guests are invited to post a picture of their favorite scoop of Salt & Straw ice cream to Facebook, Twitter and/or Instagram with the tags @SaltandStraw and #NationalIceCreamDay along with a local non-profit organization’s @username. A portion of Salt & Straw’s National Ice Cream Day proceeds will go to the non-profit that receives the most tags.

HOW TO SUBMIT A FAVORITE CHARITY:
1.     Snap a photo of a favorite Salt & Straw flavor
2.     Post photo to Facebook, Twitter and/or Instagram
3.     Tag with #NationalIceCreamDay, @SaltandStraw and the chosen local charity’s @username

PORTLAND JULY FLAVORS
Flavors are made locally with Oregon berries and available in stores and nationwide shipping at www.saltandstraw.com July 3 through Aug. 6, 2015.

Goat Cheese Marionberry Habanero
It starts with Portland Creamery’s “Sweet Fire” goat cheese, which literally comes to us three days after being milked. This smooth, creamy chevre is churned into a tart, creamy goat cheese ice cream and ribboned with a thick, blazing, so-sweet marionberry jam that has been infused with fiery habaneros.

Birthday Cakes & Blackberries
It tastes like freaking frosting, the better to feature the chunky hunks of three-vanilla cake and swirls of straight-arrow blackberry jam. Whirled with non-organic, bright-as-you-remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what’s called for. We're using Evergreen blackberries, grown in the Willamette Valley by Oregon Hill Farms.

Roasted Strawberry & Toasted White Chocolate
Sweet, mellow, white chocolate is toasted, caramelizing the chocolate and creating a sort of chocolate dulce de leche ice cream envelope for this full-hearted strawberry love letter. Fresh Hood strawberries are sliced, sprinkled with sugar and a little salt, and roasted to bring a dark, rich, deep fruit satisfaction in jammy strawberry swirls.

NW Wild Berry Pie
We literally just bake big slabs of pie and hand-chunk them into vanilla ice cream. It is a disaster of deliciousness. We get as many of wild berries as we can from Tom from NW Wild Foods.

Mt. Hood Strawberry Sorbet
We tried to make as pure and perfect a strawberry sorbet as all of our knowledge, effort, and humanity would allow. This is actually a pretty luxe little sorbet due to the insane amount of berries we jam into each pint, but that’s exactly why you need to try it.

LA JULY FLAVORS
Flavors are made locally with California berries and available in store July 3 through Aug. 6, 2015.

Birthday Cakes & Blackberries
The freedom to eat cake in your ice cream. We declare this ice cream your official holiday from adulthood. It tastes like freaking frosting, the better to feature the chunky hunks of three-vanilla cake and swirls of home-made straight-arrow Evergreen blackberry jam. Whirled with non-organic, bright-as-you-remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what’s called for.

Goat Cheese & Ginger Boysenberry Jam
As good as it is. Delicious, goaty chevre ice cream, dense and rich, is the perfect delivery system for dark filigrees of sweet, thick ginger boysenberry jam, with just a touch of spicy Thai chilies to keep you guessing. Can we get on our soapbox for a second? This is a place every person should know about and support: The Sanctuary at Soledad Goats in Mohave, California. They’re an animal sanctuary for retired farm animals who no longer produce milk or eggs or can’t work in their farm-animal capacity. Here, these animals live freely and together and have their own names and are treated like family. Not only do we love supporting The Sanctuary because of their animal-rescue efforts, but also because they have yet-to-retire goats who make incredible, award-winning goat cheese!

Meyer Lemon Buttermilk w/ Blueberries
A lemony ice-cream nap. There is just something truly soothing about this ice cream, something so comforting and comfortable and good. We start with a Meyer lemon ice cream that is round and warming, not tart and acidic. Buttermilk adds a little sweet-tart, and more roundness. For added relishing, blueberries are whirled in to deliver pops of juicy-sweet summer-ness. Kick back. Eat this. Kick more back. Our blueberries, from Sahu Subtropicals, are organic, hand-picked, beautiful little gems of yumminess.

Strawberry Banana Split
The holy grail. A banana split is easy enough, but making an ice cream that embodies everything you want in a banana split and more? In a single scoop? Well, that’s madness, man! OK, so this is a striped pint with a special combination of ice cream flavors: Woodblock Chocolate, Roasted Strawberry and Butterscotch. Here, the strawberry has pieces of chopped maraschino cherries with a swirl of pineapple jam, the butterscotch is dotted with chopped almonds and sprinkles, and the chocolate has chunks of chocolate covered waffle cones and banana marshmallows. It is sheer insanity to make this ice cream by hand, but it is our kind of challenge. We do it for love. We do it because no one else does.

California Raspberry Sorbet

It’s. Just. Raspberries! We tried to get fancy with it. We tried to put stuff in it. We tried heirloom hibiscus and baby basil. We worked hard and we made some darn good sorbet that people totally liked. But then, we thought, maybe we should just make as pure and perfect a raspberry sorbet as all of our knowledge, effort, and humanity allow. This is actually a pretty luxe little sorbet due to the insane amount of berries we jam into each pint, but that’s exactly why you need to try it.  We get some beautiful raspberries this time of year in big flats at the Santa Monica Farmers Market. Walking out of there with thousands of amazing berries, you just feel rich.