2 New Espelt Catalonia Vinegars, Fall Fennel Pollen, Butternut Squash Recipe and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE fall  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Garnatxa Wine Vinegar A very special treat! This red in color vinegar wine is delicious. Thin in viscosity, when it first reaches your lips it feels luscious, rich, and thick. The tip of the tongue feels the vinegar but the flavor comes to the senses via the lips and a bit of a sting (acid of the vinegar) at the back of the throat. Unlike some vinegars, this gentle bing at the back of the throat dissipates quickly and is more akin to a nicely aged Balsamic. The round flavor of its red wine origins lives in the “nose” and in the “taste”. There is a complete roundness to the flavor. This roundness draws you in and one spoonful is not enough. Perhaps, and even though it is a vinegar, it makes you feel like it is a sweet wine or an aged balsamic, and yet its notes are different than you expect. After much tasting, I still cannot describe the flavor as I would like. Like many, if not all red wines, if you suck in a sip your nose will pucker at the tip, and hints of red wine vinegar will be present. But if you are willing to savor the flavors and the vinegar slowly, you will feel the hint of a red strawberry (creaminess) laced with vanilla and hints of little tiny violets! I can tell you that it is a wonderful, joyous surprise and one can imagine that in everything it goes, it can only make better. What a wonderful treat this is. Agrodolce! Shop Now Espelt de Garnaxta Wine Vinegar - click here! 1E Espelt Moscatel Wine Vinegar This warm, light colored vinegar is first sweet and as it moves to the back of the mouth, the throat gets a jolt of acid! If you are to “taste” with a little lip and tongue, there is a sweetness and a wonderful grape and peach flavor, and the acid is subtle and later. Its very light persona is not aggressive, with fruity notes that will create a wonderful dressing. A dressing that would go well with the summer bounty and delightfully with fall harvest too. There is woodiness that also comes with it that adds a round, perhaps cushy, finish to your palate. It has a subtle approach which spreads out nicely revealing all its nuances of flavors. What’s wonderful is that this vinegar is not mono-toned at all. Its flavor profile is indeed white wine, yet, from a light, simple wine comes this quiet flavor-rich vinegar! What fun! Shop now for Espelt Moscatel Wine Vinegar! 2F Italian Fennel Pollen With the fall comes fennel pollen. For some reason, for me, as the fall falls upon us and the leaves hint at change, I think of chicken. Not just any chicken. Not grilled summer chicken or chicken in a sauce, no, just really simple baked chicken. You know, a 335 degree oven in a tight fitting pan, rice bran oil rubbed with salt, pepper and fennel pollen. Simple, delicious, with the skin on so you get that crispy, crunchy bite along with the moist meat inside. The pollen fills the senses with anticipation as you wait the time it takes to cook and the juices to run clear. With all the testing and tasting we do, sometimes our go to spices are forgotten. But when we revive them in our life it is like finding them all over again! Open the little jar and the whiff you get is so exciting and inspiring! Not just for lamb or chicken, fennel pollen goes on the morning scrambled eggs, matches nicely with oven blasted zucchini and add just a touch to your Meyer Lemon Olive oil pasta for simplicity at its finest. (A side note, chicken needs to reach the 165 degrees to be safe to eat, clear or not it is not a true indication of good chicken. For sure if chicken takes much longer than expected to cook, or the flesh looks incorrect, it's just plain bad and toss it. Go with your gut on this one or you will have an unhappy gut instead). Shop now for Fennel Pollen! 3R Oat Risotto with Butternut Squash! This dish has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan-inspired flavors of preserved lemon and cinnamon. Try making this dish with vegetable broth for a sensational vegetarian meal. Click here to see the recipe! 5H If you only have one honey in your life this is the one. Click to order your Honey! Back-in-Stock Updates - Cooking Classes Sacred Sea Albacore Tuna Sacred Sea Albacore tuna has won double-blind taste tests by a private consortium of sashimi buyers from Japan three years in a row. "Feed Your Body, Mind & Spirit" says the label of this excellent tuna. That sums up why we love Sacred Sea and support canned tuna made with healthy, wild fish! Sacred Sea brand Oregon coastal troll-caught Albacore is hook-and-line caught by surface troll method, the "cleanest," most sustainable fishing method. Catching one fish at a time instead of using nets or long lines that are used in conventional fishing operations enables them to treat each fish humanely and individually for the maximum quality and nutrition. According to studies by Oregon State University, West Coast Albacore, on average, contains at least 60% less mercury than typical canned tuna. From June to October of each year they harvest these younger fish, which range in size between 10 and 30 pounds. Because they are young, mercury accumulation is not of concern. End of Year Cooking Classes Cooking classes for 2016 are coming to an end as we get ready for the first of the Holiday Cakes and more to arrive. It might be just the right time to have a relaxing time before the holiday rush. And it's a great time to reserve your 2017 class! It's even just a good time to cruise the list! You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation.  Wednesday October 19th Class - Holiday Small Plates   This Weeks Recipes Fennel Soup with Cranberries & Hazelnuts Recipe La Cunina Italiana Magazine is one of my favorite magazines. As a total lover of Italian food, what is not to like? In my quest to find a good Thanksgiving starter, I spotted this recipe. I love the taste of fennel. Pasta Kalamata Olives and Feta Recipe Greek Kalamata olives are rich and fruity, and make this Mediterranean-style recipe truly decadent. This recipe can be a main course for 2, or a side for 4. Almond Pound Cake Recipe Simple to make, and delightful to share. Using the best ingredients you can find adds up to a great cake. See what you missed in previous Newsletters Health Honey, Meyer Lemon, Summer Parmigiano-Reggiano Acetum Manufaktur, Boo & Re-stock It's All About Pie Crust 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