Sorrento Lemon Fabulous Oil, Natures Candies, time for Parm - chefshop.com/enews
|
|
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
 |
|
|
|
|
|
|
 A Very Special Oil
Sorrento Lemon and Olives bond together in organic harmony!
Sometimes, we have to wait for great things to come together. In this case, crushed together. Olives and citrus are a wonderful combination; a fractal relationship if you will.
The smell first fills your nose with citrus sweetness. Fill a big spoon, and every whiff is a pleasing fill. On the first “tip” of the spoon the oil coats the lips and the tongue dips in. The aroma fills the void above the tongue and the lemony vapor snicks at the sensors around your teeth.
When the lemon oil migrates to the back of the mouth and your tongue presses to the roof, there is a tingle and sometimes a poke at the back of the throat, like any good new Italian olive oil will.
The Sorrento lemon is a wonderful match with the Giuseppe's Umbrian Olive Oil, where the lemon is allowed to shine through.
You will love this oil because it can be gentle with your lettuce salad and join the heat with a wonderful fish. Blend with a long spaghetti, calamari and garlic and you will have a bite of heaven.
This Sorrento Lemon Olive Oil is one of our all time favorites and ranks as essential for your pantry!
Shop now for a very special oil!
 email to a friend  like us on
|
Prunes
back in stock
Nature's Amazing Candies!
They conjure up a lot of bad stigma (unless you're older, and even then…). It’s almost as if you're caught eating prunes, people assume that you're superior to them; as if you're stuck up. But it’s not true!
Known for their amazing health properties of positive fibers, prunes have the stigma of "regular" help and thus are avoided because of it. Prunes not only help with "flow", they are also antioxidant rich, and the fiber can help with one's blood sugar level, which has the pyramid effect of helping with cholesterol, controlling weight gain, and positive iron absorption.
California is the source for most of the prunes in this country, but France is the home of the most splendid prune of all, the celebrated Pruneaux d’Agen.
Pruneaux d’Agen (that’s French, "for the very best.") are not the shriveled up, dried up, tough skinned plums you envision. No, these prunes are nature's finest candy; naturally sweet, easy to chew and, of course, easy to digest!
First, you must start with the Ente plum, which is grown in the Aquitaine region of (SW) France. Next, the plum is slowly oven dried, concentrating the sweet flavor. And then they are steamed gently back to moistness! It is the hands of the artisan that defines one from another and why we love these the most.
Our friend, Kitty, brings them in because she loves them. And we do too! So let's keep these prunes moving! Order up and eat ‘em. They are not just for the aged, they are for those that are young at heart!
Extremely limited supply, (fyi last offer sold out in 48 hours) so please order soon.
Get nature's candy here!
email to a friend like us on
|
|
 |
 |
|
It's Time!
Summer Season Parmigiano-Reggiano
It must be the full moon. (or something like that) After an extensive pasta eating testing binge I had a moment of panic when I realized the next time I went to Microplane what remains of my Parmigiano-Reggiano there might be some fingertips involved.
Then Michael emailed and Terry who never calls me except to say “Where is the newsletter” asked if we had any “parm” lying around that he could have.
That was all I needed; It’s time for parm now!
Why we love our Parmigiano-Reggiano.
It all starts at altitude, about 3000 feet in the Apennine Mountains. The cows are Bruno Alpina & Frisona and eat different things during the year. Spring, Summer and Winter. This changes the milk character in taste and thus the cheese flavor well. Click to see what season is here.
And then, when it comes to cheese, age is almost always better, and when your Parmigiano-Reggiano is 3 years old it really has taken on a very special life! Filled with little white “packets” of crystalized amino acids (really Taurine & good for you) it adds some great crunch and flavor!
And lastly, we “break” the wheels open, cut and ship to you within 24 hours! Compared to the “packages” that you find in the grocer, all oxidized and stuff, this is fresh cut Parmigiano-Reggiano, nothing like it! It makes all the difference in the world!
Put a little summer in your Palate!
Like what you read? Share with a friend
Pass it on to your friends.
|
|
|
|
|
Rice Bran Oil
One of the healthiest edible oils on the planet! Re-stock or try it now, your body will love you for it!!
|
|
|
Booking Cooking Classes for May and June now. |
Cooking Class - The Spanish Tapas
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as Spicy Marcona Almonds, Citrus-Marinated Olives, Gazpacho Shooters, Chorizo and Goat Cheese Piquillo Peppers, Jamon Serrano wrapped Dates with Cabrales Blue Cheese, Pan con Tomate with Caramelized Onions and Tuna, Quince Cherry & Manchego bites and more! (Note - menu is subject to change)
Note: This is a stand-alone class. You need not take Tapas I or Tapas II to take this class.
NEW Store Hours
Monday thru Friday, Saturday 10AM to 5PM.
NOW open Wednesday and Thursday until 6PM
See the map here and our giant parking lot 100 steps on the north end of our building. Click to see the map.
|
|
DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
|
|
