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Special Order - Made-in-Italy Panettone, Smoked Free-Range Turkey, Smoked Heritage Ham and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Special Order Italian Panettone As the first blusterous storm arrives here in the Northwest we feel an early winter coming. And as we prep for the upcoming season, our anticipatory taste buds are salivating for the soft, supple, gentle eye-closing Panettone first bite. Even our fingertips are tingling as they imagine pulling the first handful of effervescent dough away. All this happens as the eyes close dreaming of the wonderful packaging and the round dome of the Panettone! Those “super” planners, those who know to pre-order ahead before the first shipment has even left Italy, started a couple of weeks ago. So to be fair we are letting you, our newsletter readers, know that the Panettone for this year, 2016 Holiday are now ready and available for pre-order. We order our Panettone from Italy in July for delivery in November. It can take up to three weeks to rise bake and cool these kilo cakes. If you wonder what all the rage is, especially if you had one of those “tough-spongy-gross breads” that is mass-produced, these magical “panetonne” are airy, light and fluffy and almost melt in your mouth! Every year we add a few new ones, order extras of the ones that sold out too quickly last year and get lots of Sorrento Lemon Panettone. What all this means is that you can place your order for your favorite panettone now, pay for them when they ship, and still have time to change your mind and your order. Order early and ensure your favorites! Shop Now Panettone from Italy - click here! Read about one of our favorite Panettones - click here! |
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 Smoked TurkeyThis phenomenal smoked turkey was chosen by The New York Times as the best smoked turkey in the country! This naturally raised, free-range turkey is smoked just for us! We call it Smoked-to-Order. We don't make a zillion in advance and then cryovac them for sale later. Instead we smoke your turkey just days before we ship (remember that chilling is an important part of the process) and this makes for the most wonderful, flavorful smoked-turkey. The flavor has a hint of bacon, it's the smoke that makes that happen, and of course a smokey turkey flavor shines! And if you love "skin" this is one dream turkey! Shop now for Whole Free-Range Turkey for Thanksgiving! |
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 Natural Bone-in HamThis Heritage Smoked-to-Order Ham is the way you wish all hams could be. This Ham is a far cry, a different animal, miles apart from that "canned" ham with the peel back top! This is one lovely festive protein. Not overly smokey, just a wonderful, bountiful ham. Think not as one meal (unless your serving 32) but many. Many dishes in fact! I can't wait! Shop now for Smoked-to-Order Bone-in-Heritage-Ham! |
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Turkey Pot Pie RecipeIt's called turkey, but you can use chicken too. It's pretty gosh darn easy to make and success is imminent. Been thinking about easy to make foods that are quick and can stand a day or two as a leftover? Pot pies are perfect as the first big fall storms start to drop. Big drops! Click here to see the recipe! |
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 The season is upon us.
Where cold days aren't really as cold as they seem except the change or more correctly so, the difference in temperature is enough to make it feel like winter. And our bodies start to crave certain foods. Comfort foods. More fatty foods, so we can bulk up for the calorie burn just because the mile walk to the store takes more energy because of the temperature. And this time of year roasted turkey stock is perfect for things like pot pies and a baseline for soups and stews. Whether you need chicken, turkey or veggie, stocks are a go to additive! Stock your pantry with stock and be ready for anything! Click to order your Stock today! |
| Back-in-Stock Updates - Cooking Classes |
Hey Boo Coconut Caramel Sauce
Smooth and silky, as soon as you dip your spoon (or finger) into the glossy "sauce" and 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 sticky-ness 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 fabulously "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. Click to order your Coconut Caramel today!  New Year Cooking Classes
Cooking classes for 2017 are now posted. The store is now transitioning to the Holiday preparation. And it's a great time to reserve your 2017 class! It's even just a good time to cruise the list! Cooking Classes 2017 Store Hours Monday thru Saturday 10AM to 5PM. Come Visit! Sample just about everything! ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Did you know that we have TWO parking lots? The big one is easy to park in and only 99 steps from our front door. Click here to see the map. Come taste it's worth the walk! Free Zebra with purchase. Some chickens too. Just ask about the zebra bank! |
| This Weeks Recipes |
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Avgolemono Recipe Avgolemono is a smooth, lemony soup and can be found at almost any Greek restaurant. But never fear, you can make it at home as well! It is wonderful in the summer or winter, with the perfect balance of tart lemon and creaminess. This recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) and is simple and delicious. It can be served as a starter or as a main course. Roasted Red Onion Wedges Recipe Large wedges of red onion roast with wine, tomatoes, olive oil and herbs can become almost a meal unto themselves. Lynne always makes enough for leftovers and eats them for lunch the next day. You can pair these onions with grilled and roasted meats or simple seafood dishes. Or serve them over a simple risotto. Parmigiano-Reggiano with three Dipping Sauces Recipe The Swiss love their fondue, but when you have an authentic Grana cheese as wonderful and tasty as authentic Parmigiano-Reggiano or even Granglona Pecorino, why not enjoy their peak flavor straight-up? Here are three sauces that will make a perfect party appetizer to be served with drinks or at the beginning of a bigger meal. |
| See what you missed in previous Newsletters |
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Cleopatra's Pearls, Fish Sauce, White Chocolate Replenish, Restock, Get Ready & Candied Angelica New Catalonia Vinegars, Fall Fennel Pollen |
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