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Alaskan Taku River Wild Salmon, Harvesting Reed Avocados, Hardneck Garlic is hung to dry and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Wild Alaskan Salmon from the Taku River This is what your Salmon should look like. It's an amazing oil rich fish, and once you have the real deal, you'll understand why everyone talks about Wild Alaskan Salmon. The less well known Taku River in Alaska has it’s very own Sockeye Salmon. Not all salmon are the same and Jon's favorite is the Sockeye from the Taku River Run. He prefers it over all other sockeye! Jon, the fish monger has been working with the same fisherman for years. The fisherman now 70, knows where the fish are running and catches some spectacular fish! The Taku, named by 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. And we still sell our fish the old fashion way, even though we are online. We talk to you, via email or on the phone. We let you know what's best "right now" when you contact us. And, we give you "market price" as well. Usually "market price" is code for more, but for us, we hope, it means less. And, if we think the salmon is too expensive, we will tell you and let you decide. Seem expensive? It is, but remember our fish is just off the boat, out of the water, and on a plane to you. Airfare, especially when there are no stops, isn't cheap. And if your a flying fish, it's no different. Taku River Wild Sockeye Salmon - a delicious opportunity - click here! |
| 1R |
 Reed AvocadoThe hot weather and the lack of water in southern California equates to the fruit trees dropping fruit early, and for us specifically the Giant Reed Avocados. This is important to note that this is more then 45 days early! Did you know that a Reed Avocado takes 18 months to mature from flowering to harvest? And only 1% of the flowers make it to be an Avocado. That’s a long time and a lot of patience! Given the uncertainty this year we ask that, if you know you want your fruit, place your order now. Though we hope to be able to fill all requests, we just don’t know for sure. We fill orders in the order they are received. If you have never had a Reed Avocado from Peter and Bonnie we want to let you know that it is an amazing, eye closing experience! The richness of the Reed flesh, both feel and flavor, is out of this world! Half an avocado is dinner! Shop now for Reed Avocados! |
| 2G |
 Hardneck Garlic!Georgie has let us know that the garlic is out of the ground and already hanging to dry. We are expecting to be ready to ship the garlic in mid August for most varieties. The sizing should be good this year. The largest of the harvest are usually sold as “seed” stock. These babies are gorgeous. Hardneck Garlic is easy to peel (not sticky), often has much larger cloves, has different personalities, flavors, spiciness and looks fabulous! Harder to grow successfully in larger quantities is just one reason you don’t often find them in the local grocer. Because there is such a limited supply of Georgie’s amazing garlic this year, we only get one order and then it is all gone. So, place your order now to hold your place in line. We often sell out of certain varieties quickly and we can never predict which one will go first from year to year. Can’t wait to apply these cloves to the recipes I have been making recently! Shop now for Hardneck Garlic |
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Caramel Waffle Cookies!Think very thin waffle and think caramel sandwich. It's chewy, with a soft cookie like texture. And just one cookie satisfies with complete fulfillment. What a treat! We like them a lot! These Stroopwafels are fabulous! Shop now for your Stroopwafels! |
| 5B |
 INGREDIENTIOrder your personalized autographed book from Victor & Marcella Hazan. Victor has graciously agreed to sign books for you, our customers. Please get your order in as we are scheduling time to accommodate. Thanks. Pre-Order Your Personalized Autographed book. |
| Just-in-Updates - Cooking Classes |
 Big Island Bee Honey
This creamy honey spreads easily and, when paired with butter, it's perfect on anything toasted! This is such a wonderful flavored honey and perfect for everything. Hot Honey Tea or added to your favorite pastry. So easy to use!  Movie Night Cooking Class
The movies we love make great dinner conversation! And make an even better way to spend the night! A classic movie and classic Italian food -- all from the movie, "The Big Night".. Don't miss Karen as she shows you how to make a traditional Italian Tempano, straight from "The Big Night" -- but will also show you how to make them even better and more delicious than what you see on the big screen. Note: we are not showing the movie, but we are going to eat the food! Watching "The Big Night" is not a prerequisite -- but it's highly recommended -- because it a great food flick. Menu for the evening also includes a classic Italian vinaigrette, and chocolate gelato! Wednesday August 3rd Class Thursday August 4th Class |
| This Weeks Recipes |
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Rice & Vegetable Salad Recipe Any short grain rice will work -- but Tamaki Haiga works especially well as it has a little extra flavor. However, you can also use a medium or long grain rice -- just remember to let the rice salad come to room temperature before serving. Farfalle with Yogurt-Basil Sauce Recipe The French like pasta as mush as anyone. This recipe calls for Greek-style cow's yogurt - but I am partial to goat's milk yogurt. Especially if you are sensitive to cow's milk. Peach & Pecan Empanadas with Leatherwood Honey Recipe This is a sweet twist on a traditional Mexican recipe. It is quick to prepare, and a nice way to use those less-than-firm peaches. Perfect for company on a summer day. |
| See what you missed in previous Newsletters |
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Summer Relish Relief 5% to 50% Off Right Now Amazing Flavor Rich Honeys, Small Batch Tonic Family Estate Olive Oil, Time for Giant Reeds |
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