"Rice Bran Oil, Summer Salad, Wild Taku River Salmon and much more from chefshop.com"

Rice Bran Oil, Summer Salad, Wild Taku River Salmon - chefshop.com/enews

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Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog

In this issue:

Rice Bran Oil

Summer Salad

Wild Taku River Wild Salmon

New 2014 crop Saffron
Stored in a special place after harvest!

pickled green beans
spicy with a crunch!

salted or in brine
we love our capers!

ideas, ingredients & sauces
to choose from, to make dessert!

at-the-ready
stocks for every dish without the stove!

hardneck garlic
with the summer heat order early!

stone-cut scottish
oatmeal!

tuna in a can
great tuna in a can is eye closing good!

It might be time
Time to re-supply your Jugs!

When you run out it’s a disaster! An empty, even an almost empty rice bran oil jug can send chills thru you, especially just before you are about to fry up eggs & bacon or your favorite New York steak & fries.

We love this oil and so does Chef (can’t say who) who talked about the values and benefits of Rice Bran oil on stage in the Aspen tent last weekend. She held up Essential Pantry Rice Bran Oil to help emphasize her enthusiasm for the value of the oil!

From fried garlic to Broccoli tempura and Katafi wrapped Burrata, Chef was all about using rice bran oil over the grapeseed oil! It’s always nice to have a nod towards the ingredients we love from a Top Chef.

From adding to another oil to straight up use in gluten free, dairy free modified recipes, this one oil really can change your kitchen life.

This high smoke point oil (at 485 degrees), has excellent shelf life, is non-gmo rice, and is a source of anti-oxidants with a balance of saturated, monosaturated and polyunsaturated fats and super high levels of Vitamin E! With almost no discernible flavor it brings out the best in your food while not sticking and leaving an oily mess in your mouth!

Make sure you never run out and order up!

Shop Now for Rice Bran Oil

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Farro Summer Salad
Easy and almost no heat to make!

Many years ago we used to have a booth amongst all the wineries of the world in the Food and Wine Classic in Aspen. We were perhaps one of two places you could actually get a dish of food! So we were very popular and we served this salad.

What a hit! We had a line that never stopped. We made pounds and pounds of the Farro Summer Salad! What we learned is that it's good, just about everyone loved it, and on ice it keeps all day.

Just cook the emmer (or any Farro) in advance and refrigerate. The next day you can chop and assemble in minutes. 8 ingredients and Bob's your uncle!

Shop Now for Emmer to make Farro Salad!

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Wild Alaskan Salmon
from the Taku River

Just a week after the Copper River Run ends, the much less known Taku River and its very own Sockeye Salmon starts running. Jon, who gets our fish for us, has been working with the same fisherman for years. Now 70, the fisherman knows where the fish are running and catches some spectacular fish!

Not all salmon are the same and Jon's favorite is the Taku River Run. He prefers it over all other sockeye!

Taku, from the Tlingit Tribe River is 54 miles long and runs from British Columbia to Juneau, Alaska. It is the largest salmon producing river in Southeast Alaska.

Salmon in the summer is a wonderful grilling fish full of oil to crackle, and what a smell! Whether you take a whole fish and stake it in front of an open bonfire or grill a fillet, with just a touch of Sorrento Lemon Olive Oil and sea salt, you are in eye-closing-goodness!

Shop now Wild Taku River Sockeye Salmon!

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Pass it on to your friends.

Dauro
Spanish Olive oil. If you love Spain and its oil, this is a great one.

Agro di Mosto

big bottle balsamic will last the summer and more! (maybe)

Booking Cooking Classes for the summer.

Cooking Classes - Every Summer Bite!

Did you know that 50% of all food in the US is wasted - thrown away!? Not surprising, if you think about that half an onion and wilting bunch of fresh herbs in your fridge right now. Come learn how to make a difference, save money on food, and make amazing meals to boot. Karen will show you how to make some of her favorite recieps from her new book, Every Bite, Getting the Most Out of Your Meals, and share some menues that allow you to plan your cooking over 2-5 days such that NOTHING is wasted.

Planning a trip to Seattle and the Northwest? Have fun in a class! Questions? Ask us... visit!

Store Hours
Monday thru Saturday 10AM to 5PM. Come Visit! The Store is open, come enjoy the sampling!

NOW open Wednesday and Thursday until 6PM

Did you know that we have TWO parking lots? The big one is easy to park in and only 99 steps from our front door. Click here to see the map. Come and taste almost everything, it's worth the walk!

This Weeks Recipes - You can store your recipes in your wish list online! No purchase necessary.

Moon and Star Smoothie with cocoa powder Recipe

The Healing Compounds in Chocolate - Article

Stirred Rice Pudding with Apple Balsamic Recipe

Hazelnut Pesto with Trofie Recipe

Plumped Ginger Caramel Shrimp Recipe

See what you missed in previous Newsletters

Aloe Marmalade, Elderflower Syrup, Cocoa Powder

French Mustard Urfa Biber Cherry Update

Kefta Spice from Casablanca, Olive Oil Tasting Note

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