Zereshk - Dried Barberries, Berberis, Cherries of All Kinds, Maui Ribs and more at chefshop.com/enews
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In this issue:
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Berberis, Barberry, no matter the spelling
Cherries of all kinds
It's time for Maui Ribs!
crunchy & fabulous
cleopatra's chocolate pearls!
caramelized cocoa
nibs like no other!
grown in italy
dop certified san marzano tomatoes
tasmania devil honey
leatherwood honey
organic yuzu
ponzu sauce for everything, drip here, splash there, use it almost anywhere.
organic chef's pick
olive oil that is pretty gosh darn special!
amazing cocoa
powder that will make your brownies to your hot chocolate!
stone cut organic
oatmeal that cooks just right in a short amount of time! we think best tasting oatmeal on the planet.
emmer farro
this organic emmer has more protein than your average farro. picked and grown from a very early strain.
capers!
not like a batman caper, these little edible flower buds are like your best friend when topping fish and chicken!
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Zereshk
Dried Barberries Berberis!
With a long list of culinary uses,
this little berry is one flavorful powerful pleasure seeking taste bud maker.
With a “sharp’ish” flavor, or is it sourish? Not a raisin, the berberis is a currant.
Commonly known as a barberry, it is not as well known as perhaps it should be.
In some parts of the world it is tradition to use it as an ingredient in the making of jams. Naturally high in pectin they will firm up a jam nicely all while adding their own flavor.
Zereshk is the Persian name for the dried Berberis, and today “Iran” is the largest producer of Zereshk in the world. Often cooked with chicken and rice in a dish called Zereshk Polo.
This small dried berry has a bit of sour tart taste and a flavor that lingers if you consume plain. Unlike some others though, our
Barberries are edible out of the hand and enjoyable (this is subjective of course). Because of this palatable nature, you can think of our Barberries for any dish that calls for raisins or currants.
And once you get into the groove, you’ll wonder how you lived without them!
Shop now for Barberries!
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Cherries of all Kinds!
Just not fresh. Fresh Cherries Start in June!
Cherries are one of those fruits, that hasn't been mechanized, industrialized, and re-created to be grown 12 months a year! Cherries still have their flavor and panache!
Keeping cherries around to eat all year round has been one of the great science experiments for which there is no clear storyline. And though we know the
Maraschino cherry (along with the myth that they are bad for you) was preserved in alcohol.
Except, not anymore. Originally a sour cherry called
Marasca from Dalmatia was brined in the sea (water) and preserved in a liqueur of its own devices. It was pretty special....
Popular like crazy here in the US, at the turn of the century, it was copied using other cherries. The copies were deemed "imitation" by the USDA and had to be labeled as such. Lots of imposters from Europe arrived to fill the "craze" void using non-food-stuffs to create the look. Then in 1920, Prohibition made the original illegal.
At the same time at
OSU the goal was to create a better process to preserve the crunch, or at least not make mushy preserved cherries.
A lot of time has been spent figuring out and labeling what makes
a Maraschino cherry a, well, Maraschino cherry. A dyed red, impregnated and packed with a sugar syrup and flavored with oil of almonds, or some such like design (not exactly, but close) since 1940.
Today, there are many variations, and though you may need to sort through the shelves, there really is a nice range of choices. We have picked these cherries because we like the taste, the feel and how they perform in a real
Shirley Temple. Or even a Roy Rodgers!
Not strong enough? Think about a banana split, 2 scoops of ice cream, chocolate sauce, crumbled nuts, whipped cream topped with a cherry!
Get your Cherries on!
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Summer is coming soon!
When we think summer, we think Ribs!
I love fire. I love it when the flames lap around anything I grill. In fact, when I used to cook
Maui Ribs, I would burn pounds and pounds of them until they became a beautiful charred mess. Unfortunately, the chewy, chunky bites of blackened meat were pretty hard to eat. So, when I got my really cool, smoking-style grill (to replace my 17-year-old gas Weber) I learned a new way to cook.
With indirect hot heat you can make beautiful, grill-marked ribs without burning a one. Though I miss the flames, the taste can’t be beat.
These Maui Ribs are a real treat!
And, most importantly to note, you don't need a grill or an hibachi, all you need is an oven (the best results) or a frying pan (the best way to burn them). That’s it!
Praised nationally, these
Hawaiian-Style Maui Ribs from the butcher on top of Queen Anne are once again available exclusively to just us!
We love them because they are easy to eat and the flavor is so perfect. Just the right amount of sweetness, saltiness and interesting nuances of flavors.
To kick off the grilling season we are going to
giveaway 5 pounds shipped free to one lucky winner at the end of May!
The ribs come from Northwest-grown beef that is grass fed, and hormone and antibiotic free.
Shop now for the first sign of Summer! Maui Ribs
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Maui Style Ribs
Meet Maui-Style Ribs, the perfect treat for the rib lover! Quick to prepare on the grill, or in the oven, these succulent, meaty ribs make for a gourmet dinner at home or an impressive offering to share with friends. Celebrate the season!
Balsamic Vinegar
Agro di Mosto is one of the very best everyday Balsamic Vinegars. Ounce per ounce to quality this is just fabulous in taste and price! It's so good you'll find a million more uses.
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| Cooking Classes! |
Booking May Classes!
Under the Tuscan Sun Cooking Class!
When life imitates the movies, it can be a good thing. Bring people together around food and have a great time doing it. Sink your teeth into five seasonal dishes with an Italian accent. Storytelling, laughing and an excellent meal are guaranteed. Together, we'll enjoy: Fetunta with Borlotti Bean Puree, Tuscan Ragu with Strozzapreti pasta, Cannellini Bean and Tuna Salad, Tuscan Kale Salad and dessert.
Hours
Monday thru Saturday 10AM to 5PM!
ChefShop.com
1425 Elliott Ave W
Seattle, Wa 98119
206-286-9988
Easy parking in the lot to the north. Big and plenty of space.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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