This old is new, 3 new vinegars from Acetoria - Reed Avocados, Hey Boo Caramel, Rice Bran Oil, Harissa and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE sweet  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog 3 New (old) Back-in-Stock Amazing artisan Vinegars Acetum Manufaktur, Acetoria as it has been for years, creates some of the most amazing vinegars on the planet. Not only are they amazing in the flavor, every single one they make is original in its personality of taste. Think: Blackberry, this blackberry vinegar harmonizes well with winter - think glazing roast duck or chicken, or adding some welcome fruit to salads, especially together with a little goat cheese or Parmigiano Reggiano. Sour Cherry, this incomparable Sour Cherry Vinegar uses sour cherries because they contain more true "cherry" flavor than eating cherries and that's why Joseph Reiterer and his colleague Robert Bauer have teamed up to use the juice of the sour cherry to make this exquisite, wonderful cherry vinegar. Light hints of cherry on the nose can fool you, since this dark red liquid is packed with a rich cherry flavor. With only 5% acid it is softer on the palate than infused vinegars - as a matter of fact because of all of the cherry flavor it tastes softer than most other fruit vinegars. This sour cherry vinegar also has a complex dry finish. Or Chestnut Honey, this is one of our favorite vinegars! By first turning chestnut honey into wine. It has a light, floral bouquet and floral flavor that borders on herbaceous, the trademark of chestnut honey. Without any of the telltale bitterness associated with the finish of chestnut honey, this vinegar ends with a sweet mild acidity. Our first choice would be to use it on a salad of grilled fruits or salads that contain a combination of greens, fruits and nuts. Try it as a marinade base for pork or chicken, and then use it to deglaze your sauté pan, creating a simply wonderful pan sauce. You will be amazed that a vinegar can be so good! Shop Now for Everything - click here! 1R Acetum Pear Balsamic Hands down one of the all time favorites in the shop after tasting. This vinegar has a sweetness that is just right. Producer Joseph Reiterer "borrowed" the famed balsamic-making process from Modena. He starts with pears that he crushes and then cooks down in an open vat. The resulting rich apple liquid is indoctrinated with a vinegar "mother" and then aged in wood for five years. The result is pure heaven, a dark brown liquid that is thinner than a balsamic condimento but softer and sweeter than a balsamic vinegar. The flavor is unique, rich caramelized pear flavor accentuated by a mild acidity that feels more like a tart finish. Shop now for Acetum Manufaktur Pear Balsamic! 2G Hardneck Garlic has arrived! George's Whidbey Island organic garlic is here. And as always it is truly special and wonderful and tasty too! Can't decide? A sampler is the perfect mix. See and taste the difference and compare all at the same time! Hardneck Garlic is easy to peel (not sticky), often has much larger cloves, has different personalities, flavors, spiciness and they look fabulous! Harder to grow successfully in larger quantities is just one reason you don’t often find them in the local grocer. Shop now for hardneck garlic! 3W Coconut Caramel Sauce! Hey Boo Coconut Caramel. Spoon ready all day long! This Coconut Caramel is a combination that has come together perfectly in a jar. Combine creamy delicious coconut milk into the caramel making process and you have a spoon ready spreadable dessert that has a twist that is delish! Smooth and silky, as soon as you dip your spoon (or finger) into the glossy "sauce" your visual mind immediately goes to spiraling it over your favorite vanilla ice cream. To the taste, that first taste is truly an anticipatory moment of curiosity and pleasure! The smoothness and the stickiness melts away into flavors of questions (think of the coconut), sweetness, and smokiness of sugars. It seems simple to one taste bud and to the other bud, complex and fascinating. The fabulous "butteriness" flavor is dairy free with coconut milk being the first ingredient. Next cane sugar (no corn here), organic agave syrup, inverted sugar, salt from the sea, and cream of tartar. The result is, as you might be able to tell, heaven on a spoon. Shop now for Hey Boo!! 5B Time to check your Jugs Our rice bran jug is almost empty and it reminded us to remind you to check yours! Running out of Rice Bran Oil at the wrong time is a terrible thing. So order up just-in-time for baking season! And everything else you can think of. Order up Rice Bran Oil to be ready! Back-in-Stock Updates - Cooking Classes Moroccan Harissa Fresh-made-too-order. This is Mehdi's family recipe from Casablanca. Smooth with texture, just right! Use on everything! Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot. From texture to ingredients, and from how hot or not so much. Of all the ones we have tried this is the very best! Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Harissa as if it was made at home in his kitchen growing up. Asian Fusion Cooking Class Chef Pam has a catalogue of amazing recipes that include some classic and not-so-classic asian ingredients -- like Yuzu Kosho, Classically fermented Shoyu, light soy sauce, wood smoked shoyu, tamarand paste, coconut milk, and more. Pam hasn't finished deciding what she is going to make, but from past recipes and cooking classes, I have a feeling it's going to be AMAZING! Menu includes: Yuzu Kosho Tuna Wonton Crisps, Tom Kha Gai (Thai Coconut Chicken Soup), Lemongrass Sriracha Pork Banh Mi Sandwiches, Pickled Carrots and Daikon Radish, and Edamame Soba Noodle Salad with Miso Yuzo dressing. You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation.  Wednesday, September 14th Class Thursday, September 15th Class   This Weeks Recipes Pluot Tart with Marzipan Recipe This recipe works well with plums or Pluots. The tartness of the stone fruit does will with the sweetness of the marzipan -- sweetened almond paste. The higher the quality of the almond paste the better. Stuffed Heirloom Tomatoes Recipe A great way to celebrate the giant heirloom tomatoes that are in the farmer's market right now. Stuffing your tomatoes with already cooked rice or emmer and baking in the Parmigiano-Reggiano makes for the easiest fall tasting treat! Grilled Avocado with Blueberry Mango Salsa Recipe Grilled avocado is so good. If you use the big Reed Avocados, then half an avocado per person is more than enough. If you use Hass avocados, then two halves per person will work. There are two keys to successfully grilling avocados. First, the fruit can not be overly ripe - if too ripe it won't hold it's shape on the grill. Second, make sure your grill is very clean. Also, make sure you have a good spatula available to gently scrap the avocado off the grill when done. See what you missed in previous Newsletters It's All About Pie Crust Summer Chocolate - Healing Properties of Mustard Camping W/Maui - Picking Now Avocados 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