The Calçotada is a springtime ritual in the Catalonian region of Spain. For our first communal Salt Fire Water feast with Jacobsen Salt Co., we grilled asparagus and calçots (a special Spanish variety of spring onions) grown locally by Viridian Farms, until blackened, sweet and tender, for guests to dredge in romesco sauce and eat with their hands. 

Large pans of white bean, clam and chorizo stew were served steaming from the fire, wine flowed from porrons, and guests were treated to a rich, buttery dessert of Gâteau Basque made by Chef Kristen Murray, the sweet savant behind MÅURICE.

Photos captured by Nolan Calisch and generously shared by Jacobsen Salt Co. and Bee Local