Cherry Blossom Honey, Emmer seaso and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE pasta  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Cherry Blossom Honey Syrup Sakura, a flowering cherry tree. One of the most quiet tastes we have ever had. If you expect some overpowering cherry flavor you would be incorrect. This honey syrup needs a quiet palate looking for a sweetness that has a nice floral presence. Cherry blossoms are more than subtle, in some ways they are almost nonexistent. Yet when used in the right way they are quite the powerhouse. It’s light, it’s flowery, it’s like what you want your chewable aspirin to taste like. To be sure though, it's not like anything you have had before. It's not like overly potent rose flower water or a lemon oil. It really is in its own little world. Dip your tongue into a spoonful and you have this wonderful sweet sensation, even the sweetness is mild, and the cherry blossom is there! It really is like nothing else. Your taste buds send this signal to your brain and says focus on me! This is amazing! So sipping it, or dipping in it might be the best way to enjoy this Sakura Cherry Blossom Honey. On the other hand, if you need another reason or two, think Cherry Blossom Honey Milk. (In taste tests it tastes like your memory of strawberry milk only way better.) Or think your homemade mochi or in a light french pastry! It is incredibly delicious! Click here for Sakura Cherry Blossom Honey Farro is Italian for hulled grain Emmer is Triticum Dicoccum! It is easy to make (42 minutes in boiling water), stays firm for the whole dinner service, can be served hot, warm or cold, and keeps for days! It's the perfect summer grain! Farro is a grain that's been enjoyed since ancient times. It's high in fiber, protein and nutrients, non-GMO and absolutely delicious - nutty, full-flavored and with an appealingly chewy texture. This one is also organic. Farro, also known as emmer, was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C. - even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe. Though farro was appreciated because it grew well in many soils and also for its heartiness - it is very high in protein and nutrients - it was valued just as much by some cultures, the Italians in particular, for its flavor. It's toothsome, wholesome, and full of big, nutty, grain flavor. And it's especially healthy if it's organic and wholegrain, like Lentz Farms! If you haven't tried it, you should. Success is easy and it's really good and good for you. Click here for Emmer Farro! 1) Organic 60% Couverture Chocolate This 60% semi-sweet dark couverture has a rich cocoa taste with a prominent fruitness and a soft, sweet finish. A very even chocolate in sweetness, bitterness, acidity, fruitiness, cocoa flavor. At 60% it has just the right character to make your next chocolate treat. Shop now for San Primo Chocolate 2) Aged to perfection! This glorious hard-soft cheese is the perfect pairing to top a pasta along with garlic and a "crispy" olive oil. Shave with a knife for thin slices to curl on top or pull out your Zyliss grater and cover your pasta with shavings, and dig in with your fork right away! Click here for the next cut of Cheese! 3) Mangalitsa Pig! Beautiful Mangalitsa Pig Lard is one of the most wonderful oils to bake and fry with on the planet. We now have it in a 1.5 pound pack. This is perfect for your yacht or kitchen if you don't fry everyday or bake a pie. This wonderfully bright white oil smells like bacon when you scoop it but turns clear and no flavor is imparted when you bake! Shop now for Leaf Lard! 4) Westmorland Chutney The daddy of all chutneys, this very traditional dark fruity chutney goes with everything from cheese and cold meats to shepherd's pie. No cheese sandwich should be allowed to go out undressed with Westmorland Chutney and no order would be complete without a jar of this. We think that this is one fancy dancy chutney. Deep, rich, flavorful, perfection for meats of all kinds. This is a condiment worth having, always! Shop now for Westmorland Chutney! 5) Yellow Lentils These Shasta Yellow Zero-Tannin Lentils are wonderfully light colored lentils that grace any plate with their beauty. A perfect contrast to the just harvested green asparagus! Lentils are a wonderful addition to any kitchen. Easy to make with great taste! These zero-tannins don't fall apart like other lentils. Shop now for Zero-Tannin Yellow Lentils 6) Organic Black Nile Barley The history of Black Nile Barley is a long one ... a very long one. In pre-historic times, barley grew among the wild grasses. Nomads from the Near East gathered the barley (and einkorn) long before the agrarian agriculture took hold. There are two basic types of barley and both existed back in ancient times: Hulled and hulless. The difference is hard to understand, but here goes.... Click here to read more about barley 7) Cleopatra's Crunchy Pearls Any of Cleopatra's Pearls are a treat individually and even better by the handful. The White Chocolate ones are the perfect contrast to the darker ones. If you like great white chocolate these little pearls are little balls of total joy! A crispy cereal center enrobed with Valrhona OPALYS 33% White Chocolate - delish! Perfect for that snowball look on your chocolate cup cake or sugar cookie. Plus they taste good too! How can you go wrong? Shop now for Cleopatra's White Chocolate Crunchy Pearls! 8) Enter to Win We are giving away 5 pounds of Maui Ribs (delivered) just in time for Memorial Day. All you have to do is click the link and sign up! Anyone can sign up so tell your friends! Nothing like Maui Ribs to kick off Summer! Enter now to Win Maui Ribs!!   Just-In - Spring into Cooking Classes Cooking Classes! Booking May and June Classes! Quick and Ridiculously Delicious Weeknight Dinner Class You have had a busy day but you still need to put dinner on the table. Chef Erin to the rescue! She’s come up with four quick weeknight dinners. There’s no better way to make sure you eat a home-cooked meal after a long day at work. You’ll learn to make Pasta Puttanesca, Spicy Chickpea Stew, Asian Braised Fish with Ginger and Bok Choy, Red Lentil Curry and Chef Erin’s Favorite (Fall-Back)   This Weeks Recipes Asparagus Risotto Recipe This is another easy, delicious asparagus recipe that works as a side dish just as well as a main dish. Since this is a showcase for the green spears of spring, make sure that you get the freshest asparagus you can. ! Preserved Lemon Emmer Stuffed Heirloom Tomatoes Recipe This zesty dish is a treat. The emmer provided the bite and the lemon olive oil and the preserved lemons combine into a summery dish that is a perfect addition to a hot summer evening. Almond Macaroons Recipe Takes a little bit of blending and you mostly done. Use a zip-lock bag instead of a pastry bag. And try a touch of Honey Syrup! See what you missed in previous Newsletters Marco Polo Myths, Italian Pasta, Recipes & Tomatoes Do You Know What Zereshk Is - Raffle Maui Ribs Tax Relief, Umami Bomb, Little Fishes 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