CHEF JACKSON YORDON
Jackson Yordon graduated from Le Cordon Bleu Academy of Culinary Arts in Atlanta, GA. He has worked for chefs such as Kevin Rathbun of Rathbuns in Atlanta, GA and David Gwynn of Cypress restaurant in Tallahassee, FL. Yordon's experience and ability to interact with all types of people transferred well into teaching culinary arts, where he could share his passion for the communal experience of cooking and sharing a meal. He began teaching culinary arts to the public in Washington D.C area. He first taught and served as sous chef at Open Kitchen in Falls Church, VA along side chef Kenneth Hughes, formally of L'Auberge de Soleil in Rutherford, California. Yordon then took his talents to Sur la Table in New York City, where he taught until moving up to Maine in the fall of 2013. He opened Salt and Honey in May of 2014 right in the heart of Dock Square in Kennebunkport, ME. Salt and Honey is an intimate restaurant focused on offering approachable comfort food made fresh.
24 Ocean Avenue
Kennebunkport, ME 04046
Thursday-Saturday: 9:30 a.m. to 2:00 p.m.
Sunday: 8:30 a.m. to 2:00 p.m.
Monday: 9:30 a.m. to 2:00 p.m.
Dinner Progressive Dinner Series 2019
We are offering a unique opportunity to tour the culinary World with Jackson! We will begin with his southern roots, traveling each month to a new region, ending in August back home with a local Maine feast.
We will still have some of Salt & Honey's most favorite offerings on the menu if you'd prefer the classics, but can assure you, since we are closed for private catered dinner opportunities on and off-site, our dinner service reservations will fill swiftly.
April 19-20 “Jackson’s Southern Roots”
May 3-4 “A Flavorful Trip to Mexico”
June 26-28 “We Are Going to Italy”
July 5-6 “Spanglish”
August 2-3 “Coming Home: Maine Inspired Dishes w/ All Local Ingredients”
Please call for dinner reservations.