COUSINS KIM AND TYLER MALEK have been serving up their mouthwatering, butterfat-rich ice cream from Salt & Straw’s popular NE Alberta Street counter since May 2011—often with a savory twist. With a new shop on NW 23rd Avenue, they’re taking their unconventional glacé experiments to the next level, fusing their scoop savvy with the bold personalities of some of the city’s most talented chefs to create a “dream flavor” one month at a time.

June

Southeast Asia meets homespun Northwest goodness
COLLABORATORS Aviary’s Jasper Shen, Kat Whitehead, and Sarah Pliner
INGREDIENTS

  • Toasted Coconut Staple in Chinese desserts and candies
  • Sesame Toffee A nod to Chinese “tea cake”
  • Boysenberries Fruits of our Northwest bounty

July

French indulgence with a touch of Zen
COLLABORATORS Beast’s Naomi Pomeroy and Mika Paredes
INGREDIENTS

  • Feuilletine Waffle-cone flakes covered in chocolate
  • Smoked Salt Japanese cherrywood-smoked salt from crystalline paradise the Meadow

August

Daring sweet and salty tango
COLLABORATOR Boke Bowl’s Patrick Fleming
INGREDIENTS

  • Kaffir Lime Leaf Tart leaf found in Indonesian curries
  • Lemongrass Citrusy seasoning
  • Fish Sauce Yes. The pungent go-to condiment in Thai and Vietnamese cuisine

September

Rich offal sinfulness topped with playful innocence
COLLABORATORS Ox’s Greg Denton and Gabrielle Quiñonez
INGREDIENTS

  • Foie Gras Marshmallow Buttery duck liver
  • Veal Chocolate Sauce Hershey’s from another dimension
  • Hazelnut Graham Cracker Childhood treat crumbled generously on top

October

Japanese culture “sustainably repurposed” for Portland
COLLABORATOR Bamboo Sushi’s Brian Landry
INGREDIENTS

  • Sake Fermented rice wine
  • “Yuzu” Marmalade House-made to simulate the aromatic, tart, grapefruit-like fruit ubiquitous in East Asia