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An Evening w/Victor - the party report - chefshop.com/enews |
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INGREDIENTI with Victor Hazan Video and Stills of the party & food, too! What a wonderful book signing event! It was wonderful to have Victor in the house! We had a sold out crowd and they were treated to appetizers and a sampling of dinner dishes. Of course the best part was hearing Victor answering questions and having him sign our books! A few of the words expressed about the event. "An intimate evening in the warmth of Victor's generosity of spirit. The room was chick-a-block with folks who cherish the message Marcella held so dear - perfect "Ingredienti" simply prepared and enjoyed with family and friends - and an ample glass of Italian wine to toast the Hazan's almost 60 years of passionate partnership!" - host and longtime friend of Victor and Marcella, Mauny "Victor brought to life Marcella's expression of her favorite ingredients; honoring their flavor and preparing them simply!" - Chef Pam "Victor offered a poetic tribute and celebration of Marcella's wisdom...the art of the Ingredienti!" - Angela "What a lovely, lovely time. Victor was as gracious as can be. Would not have missed it for the world." - Eliza, owner ChefShop.com You can see stills of the food and a clip or two from the event in the blog here. Join us with video clips and photos of the party - click here! |
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 Victor and Marcella's Pantry FavoritesWe met Victor and Marcella early in 1998 over a "chat". We never heard each others' voices in this chat, as it was in a public "chat" on the internet over a 14.4 modem! So, it was us on one end typing frantically away and Marcella (most likely Victor) typing answers to the questions being sent in. The only question I remember is "Should you salt the water when making pasta?" "(Yes) And don't add oil." Then, sometime later when our name changed to ChefShop.com, and the number of products went from 10 to 100, and we started a wonderful relationship with Victor via email. It was pretty exciting to be emailing with a "celebrity" (at least in our food world) and talking about the products we carried. And we have been back and forth, about food, family, and future, ever since. We have compiled a few of Victor and Marcella's favorite things in the list below and a link to the Hazan Pantry. Check out the Victor & Marcella Pantry Favorites! |
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 The rich Reed Avocado!Victor is new to the giant Reed Avocado followers. He is hooked now! Rhonda says: 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. Shop now for the Giant of Avocados! |
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Ortiz Ventresca Tuna in Olive oil!Victor and Marcella have been ordering this forever! This can contains the most prized cut of tuna, the belly or "ventresca" as it is called in Spain. The tuna's belly has the highest fat content, and so it is the richest in flavor and the silkiest in texture. Order one of the very best canned Tunas on the planet! |
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 Organic Hardneck Garlic2016 is looking like a very excellent harvest! These large bulbs would be considered "seed" stock by many growers. In Georgie's case, she not only is willing to share these over-sized beauties she still keeps the biggest to plant for next years harvest. These are wonderfully full of flavor garlic! Once you have this awesome garlic you can't go back! Shop now for your favorite species |
| Cooking Classes for Summer |
 Taku River Salmon
If you live here in the Northwest you know Taku river is some 400 miles to the south of the Copper River. And the one you look forward to as well. Our fishmonger loves the Taku because it is now the one that is “freshly caught” on the "docks”. Those of you who know, know that we sell you salmon as fresh as we possibly can get. It's hard to imagine that even here in the Northwest, it’s common to find salmon that is not fresh and never frozen. Fresh caught (meaning less than 48 hours out of the water) salmon is a very special treat. Remember the rule is, if your fish smells, it ain’t fresh!  Cooking Classes - August & September
From Movies to Comfort Classic recipes to easy appetizers linked together with a theme, we travel from Greece to Italy to France and to Spain in our summer-fun classes. Filled with good fun and great conversation! Beginners to seasoned cooks there is always something to garnish your dish! If you are coming to take an Alaskan Cruise or just to visit Seattle, stop by, or call Eliza to arrange a class! Check out Cooking Classes! |
| This Weeks Recipes |
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Broccolini w/Garlic, Anchovies & Hot Chili Pepper Recipe Super simple dish, yet super flavorful. There’s nothing like a little anchovy or two to add some umami to a dish, and bring out all its natural flavors. Recipe adapted from “Essentials of Italian Cooking” by Marcella Hazan. Tuna and White Bean Salad in Endive Spears Recipe Nothing could be easier, and tastier, than this recipe. Unless you want to cook beans from dried, it’s almost as simple as opening a few cans from your pantry, mixing them together, and serving in endive spears. Recipe adapted from “Essentials of Italian Cooking” by Marcella Hazan. Risotto w/ Red Cabbage and Pancetta Recipe A wonderful, cold-weather risotto that has its roots in the Venetian practice of cooking shredded Savoy and other cabbages very slowly in olive oil, garlic and pork fat. This recipe courtesy of Marcella Hazan, and her wonderful cookbook, Marcella Cucina (Haper Collins, 1997) |
| See what you missed in previous Newsletters |
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Fresh Now, Garlic and Versatile Piquillo New Intro Pricing & Recipes Fresh Harvest Wild Alaskan |
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