It's time! The Cherries are growing. A long lost friend Fragole Balsamico. Espelt de Garnatxa Vinegar and more at chefshop.com/enews
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It's time!
The first of the Cherries are growing now!
When you pop the first
Early Robin Cherry of the season it’s like an explosion of memory! You close your eyes with your arms outstretched as you reach to the sky and feel the sun bathe your face and as you spin you feel like the steadicam is circling you in the reverse direction as the opening scene of your own movie begins! It’s that great an explosion of life!
For some reason this fleshy drupe (a stone fruit), a derivative of Prunus avium,
the sweet cherry, has this amazing ability to make you feel alive and farm fresh!
Well, perhaps not farm fresh, it certainly makes you feel like you're in touch with the land.
Cherries, I would argue, are like no other fruit on the planet in their ability to bring a smile to one's face!
If you hate cherries I would expect that 1) you have never had a good cherry (let’s face it, often by the time cherries make it to the grocer they can be so-so) 2) you grew up picking cherries and just can’t stand them (my Dad couldn't stand salmon for the longest time after working in a cannery in Alaska) 3) your not a sweet person.
Cherries are one of nature's true pleasures! With a pop when you crunch, a sweetness like no other, these little orbs are packed with healthy goodness that are one of the
best natural fighters of old age!
Did you know that if you eat a dozen cherries a day you have a
35% lower risk of a gout attack? If you eat 72 cherries over 2 days you lower your risk to 50%! And how about these benefits like better sleep (eat before bedtime), joint pain (reduced inflammation), and maybe even reduced belly fat!
All from the eating pleasure of this little fruit,
the cherry!
Pre-order your Cherries for 2017 Harvest!
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Fragole Balsamico Condimento
A long lost friend!
It feels like a lifetime since I last tasted the fruits of spring.
Strawberries are just ripening and the first little ones are appearing in the garden.
Still
sweet as my memory reminds me, every bite of a strawberry seems to bring on another great conversation of things past.
And it feels like 42 years since I have had
Balsmico e Fragole from the La Vecchia family. (Actually it has only been 6.)
This strawberry-infused
30th anniversary balsamico condimento is thick, syrupy and packed with the sweet strawberry of life that is paired with the age of a well defined, cultivated personality of a balsamic that has traveled through many forests to arrive refined and ready to dress your next chocolate torte.
Don't be fooled by its sweet demeanor, this gentle flavor is mixed with the strength of a powerful elixir filled with just enough tartness to make you respect it and
treat it with honor.
You will absolutely think of
a million uses and feel like you could just enjoy sipping it on a hot spring day by the flowing Sudbury River. What fun!
A wonderful Condimento - extremely limited supply - shop now- click here
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Espelt de Garnatxa
Wine Vinegar
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 to 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 hints 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 be better.
What a wonderful treat this is. Agrodolce!
Click here to shop for this runaway best seller!
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Cocktail Punk
Alpino Bitters. Every culture has one: an anise-flavored spirit like Absinthe, Pastis, Sambuca, or Ouzo. Such spirits are widely used in cocktails and tiki drinks... a wash here, a barspoon there, and the result is often a subtle, mysterious accent. Pastiche provides the same results in just a few squeezes, with layered anise, fennel, and licorice flavors. We don't suggest you fake a Sazerac with it, but you get the idea.
Italian Cocoa Powder
Get ready to make the best brownies, the best chocolate cake, and the best cookies known to any oven on the planet! This cocoa powder will make gelato and ice cream superb.
Our Italian Cocoa Powder has 22% to 24% cocoa butter with real vanilla.
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| Cooking Classes! |
Special Class!
Exclusive Special Japanese Bento Box Picnic Class!
Japanese Bento is a boxed lunch full of visually pleasing foods designed to be enjoyed at room temperature as well as served hot. Chef Kanako will teach how to cook typical bento favorites and packing techniques and aesthetics, such as the five basic colors.
Rice Balls with Hijiki rice, Tamagoyaki (rolled omelet), Chicken Karaage (deep fried), Asparagus & Beef roll in teriyaki sauce, Cucumber mustard pickles
About Kanako:
Kanako's passions are authentic home cooking from her native Japan and helping people discover and enjoy its simple beauty, seasonality and practicality. For over ten years she has enjoyed teaching Japanese home cooking classes at PCC Cooks and clients’ homes, preparing bento box lunches and dinners, designing recipes and menus, and catering events small and large for a variety of occasions.
Extremely limited number of seats available.
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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