Family Estate Petroio Tuscan Olive Oil, Time for Giant Reeds and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE estate  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Fattoria di Petroio Tuscan Olive Oil Eliza & Sharon's Favorite Olive Oil this year! An exclusive Olive Oil Just a few kilometers from Sienna, nestled in the Chianti hillsides, in the heart of the beautiful Tuscan countryside, lies Fattoria di Petroio. Located on the ancient road between Sienna and Florence, Villa Petroio was an important landmark for travelers. Palazzo Petroio became the property of Luigi Pallini in the 19th century. Now many generations later, Gian Luigi Lenzi, grandson of Luigi Pallini II, inherited the property and, with his wife Pamela and hid daughter Diana, has transformed the ancient orchards into a wine producing Estate. Still small by many standards, its size allows an attention to quality that can be applied to every bottle they produce. With 15 hectares of vineyards, and 822 olive trees, the Estate produces about 40,000 bottles of Chianti Classico, 4,000 bottles of Chianti Classico Riserva, 5,000 bottles of IGT Rosso Toscano, and 300-600 tins of classic Tuscan Extra Virgin Olive Oil. Sharon who works in our shop and whom many of you know, grew up with Pamela here in Seattle, just a stones throw from our warehouse and is the one who brought us this wonderful oil. In this world where suspicion of the origins of olive oil abound, it is nice to know the family who makes it. Tasting notes: We haven't talked that much about this oil, ever. Like many Tuscan oils it is a blend. A blend of Frantoio, Leccino, Correggiolo and Moraiolo olive varietals. It is one special oil with extremely limited supply. The nose on it is as you anticipate and expect ALL Tuscan olive oils to taste. There is something about Tuscan oils that epitomize all great olive oils and even just by the smell you know you are in for a treat. With just the right blend of olives and ripeness creates this flavor. It’s a refinement of age and young vim and vigor that creates an oil that is both pleasant and flavorful. Suck in a mouthful and you get a buttery (if only for a nano second) taste and feel, and then the perfect blend of olive flavor, followed by a rush of burn that comes on quickly and just goes on and on, tailing off at the back edges of your throat. This oil has a peppery (fire) kick that is awesome. Not painful, just right! Shop now for a family Estate Tuscan Oil 2B) The Giant Reed Avocado!!! It's hard to believe but it is already time to start thinking about the Giant Reed Avocado! With the extra hot weather and the change in just about everything involving the earth, the avocados are adjusting as well. We expect the harvest will be early. The question is when. Peter let me know that he is anticipating a mid-August harvest. And a very short and limited season. We also are expecting a smaller than usual crop, so please order early. "I never knew what avocados really tasted like... ... until I had these. I have to be honest, these will spoil you for anything you buy at your local supermarket. For one glorious time of year, we plan our meals around these big guys. Breakfast - scrambled eggs rolled up in a tortilla with a couple of slices of Reed avocado. Lunch -- a couple more slices with some salty bacon and fresh tomato on a sandwich. Dinner -- maybe just a half of one, some salt and a spoon. I can't bring myself to make guacamole with them, because I don't want to cover up any of their flavor, though I suppose a simple guac with some salt, lime and cilantro wouldn't be a crime." ... - by Rhonda The Giant Reed Avocados - Click here to Pre-Order Now for August Harvest 3C) Essential Pantry Feuilletine Flakes (Pastry Crunch) Tina from Food & Wine says "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Try this Hazelnut Creme "Cookie" recipe. Make cookies! Make Crunch! Make Dessert! Shop Now for Feuilletine Flakes 4D) Dark Muscovado Sugar This is the most perfect sugar for smoked foods or bacon or a marinade! Of course you can sneak some into your morning Oatmeal ... Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made. But ours comes from the island of Mauritius off the African coast. While most brown sugar these days is made by combining already-refined sugar with molasses-like syrup, this is the real thing: a less refined product with rich, complex flavor. Order now your sweet flavor rich sugar for the summer. 5E) Israeli CousCous - as Seen in Bon Apetit This delectable couscous is much larger and has a creamier texture than the tiny, fluffy North African version. Served warm, this pearl-like pasta is pure comfort food. In Lebanon, where it may be known as "maftoul," it is traditionally served pilaf-style with chicken or lamb. Cook it with a little vegetable stock, and then add some petit black lentils, chopped peppers, olives, onions, tomatoes, herbs, a good squeeze of lemon juice and some olive oil for a superb salad. Shop Now for CousCous 6) Recca Pantescan Salted Capers Grown on the island of Pantelleria and preserved in the native sea salt for Agostino Recca. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary afficianados as the ultimate source for capers. These are small "non-pareil" Pantescan capers, full of flavor. Preserved in sea salt also means that none of the aromatic flavor has been lost. Soak/wash in water before using. Shop now for Capers! 7) Most Versatile Oil Delicate yet not very flavorful, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight but also gives a long shelf life. Use all year round, but for frying and where heat is a key ingredient, this is the oil to use! Check your bottle, running out is a bummer! Shop now and replenish your Rice Barn Oil! 8) Anchovy Filet This healthy ingredient full of flavor and Umami, anchovies are the salty substitute for flavor enhancing a salad or a pasta dish. Chop or crush and use just a little to make a big big impact! Shop now for filet of Anchovy! It's great for you!!   Just-in-Updates - Cooking Classes Cocoa Powder is for everything Like a Molé, or a cocoa-chile-rub, cocoa is not just for a luscious chocolate sauce to drizzle over a rich homemade vanilla ice cream but for savory too! Time to replenish! Cooking Classes Check out what's cooking up in cooking class. See the line up for July and August Cooking Classes @ Home ======================== It's summer time and time for making BBQ marinades! Stop by the store today, pick up the key ingredients for your July 4th celebration! ======================== Store Hours! Monday, Tuesday, Friday & Saturday 10 to 5 Wednesday, Thursday 10 to 6 Saturday 10 to 5 Easy Parking, big lot. Click here to see the map. Come and taste (almost) anything you want! ChefShop.com 1425 Elliott Avenue West Seattle, WA 98119 206-286-9988   This Weeks Recipes Simple Ketjap Manis BBQ Sauce Recipe One of Tim's favorite sauces. Although you can use it like a BBQ sauce, Tim often uses it as a sweet condiment for rice and non-frilled meats. Tuna & Caper Rice Stuffed Heirloom Tomatoes Recipe A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal. Deviled Eggs with Bleu Cheese Mustard Recipe I absolutely LOVE deviled eggs. But I am very picky about my deviled eggs. My favorites were made by Frances, the elderly Italian woman who used to clean my grandparents house when I was a little girl - no relish, nothing fancy, just good, old-fashioned devlied eggs. But, Deviled Eggs are one of those foods that are just calling for a new twist. So, if you like deviled eggs with a little something extra, here you go... See what you missed in previous Newsletters Big Soy, Flank Recipe, Pepper Flakes Elvis & Cherries Shipping Monday Summer Pasta, Farro Salad, The Perfect Sweety ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA