Get Ready the run is coming, Newton, Sweet Honey Vinegar and more at chefshop.com/enews
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In this issue:
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Dried Mission Figs - Beyond Newton
Late Harvest Honey Vinegar
Copper River Salmon
whiskey aged!
barrel aged shoyu!
damson
& basil jelly!
san giacomo!
essenza balsamic!
mama lil's
pickled green beans!
early robin
the first cherry of the season
fresh washington
rainier cherries
a quintet of cherries!
picked-at-their-peak cherries are harvested and shipped between mid-june and july 2017.
All five cherries varieties - for a total of 23 pounds of cherries.
Early Robins - 4 pounds - Currently estimated to ship in early JUNE, 2017
Rainier - 4 pounds - Currently estimated to ship in mid JUNE, 2017
Bing - 5 pounds - Currently estimated to ship in mid JUNE, 2017
Lapins - 5 Pounds - Currently estimated to ship in EARLY TO MID JUNE, 2017
Sweethearts - 5 Pounds - Currently estimated to ship in LATE JUNE TO EARLY JULY, 2017
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More than a Newton!
Strictly by the numbers
The power of figs, relative to
heliocentrism, have no real bearing on each other. There is a belief that
Sir Issac Newton invented the
"fig newton", but, he did not. Though, like most food stories, clarity can be clouded in a game of telephone.
I believe strongly that, in 1891, the
Kennedy Biscuit Works, located in the area behind what are now the playing fields of
MIT, created the original Fig Newton. As legend has it, it was named after the town of Newton, Massachusetts, not the student Newton. And thus, it is a far cry from calculus, thank goodness.
What is clear and important is that figs have been an important food group for many cultures for at least a thousand years. In the ancient civilizations of China and Greece, figs were revered for their
health benefits. Eaten to grow larger muscles, increase potency, and even ordered by Kings to be eaten to ward off disease!
It turns out that
dried figs have more nutritional and medicinal value than the fresh version. Protein, calcium, thiamin, riboflavin, potassium, iron and carbs make up most of the good stuff, along with being a great source of fibrous material.
Like the
Fig Newton, or not, figs of all kinds are good for you! Eat them in the morning, eat them at night, eat them all day, and you will say, hooray!
Shop now for delicious Mission Figs!
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KATZ Late Harvest
A honey of a Vinegar!!
More than a few years ago Albert set off on a course to make a mead vinegar, combined with one of the many wine options available to him in the
Napa Valley.
As a chef, he loves to use honey, an ingredient that he passionately uses in his dishes.
Taking almost two years, along with many trials and tribulations, he decided to experiment and switch to a wine originally from the
Rhone Region but which is now grown in California and Oregon. It was this switch that changed the course of time, or at least it changed Albert's thoughts of how to create this perfect Honey Vinegar.
Starting with
Late Harvest Viognier, which is often described as fruity, flowery and even honey-like, it was a brilliant revelation and ultimately the great combination that made this match heavenly.
No longer a mead-based vinegar, it is now a vinegar with honey. The
Katz honey is added into the vinegar at a later stage in the vinegar-making process.
I got my first taste of this amazingly perfect vinegar many moons ago and it still is one of my all time faves.
Full of sweetness, sharpness, and combined with the ever-so-vibrant nuances that the honey has created within it. A vinegar that tests the imagination, inspiring thoughts of chicken, garbanzo salads, and as a way to deglaze a pan of princely perfect scallops. It was love at first sip!
I wanted it then. And now, almost seven years later, better than ever, I still crave it. If you don't know what to do with vinegar, this is one that will inspire you and help you understand the joys of
both vinegar and honey as two perfect ingredients. Be the first on the planet to have this wonderful vinegar as part of your kitchen repertoire!
Late Harvest Viognier Honey Vinegar - Shop now!
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Copper River salmon
Get ready the run is coming
This is what your salmon should look like. It's an amazing oil rich fish, and once you have the real deal, you'll understand why everyone talks about
Copper River Salmon.
Now is the time to have
fresh Wild Alaskan salmon!
We still sell our fish the old fashion way, even though we are online. We talk to you, via email or on the phone. We let you know what's best "right now" when you contact us. And, we give you "market price" as well. Usually "market price" is code for more, but for us, we hope, it means less.
And, if we think the
salmon is too expensive, we will tell you and let you decide.
Seem expensive? It is, but remember our fish is just off the boat, out of the water, and on a plane to you. Airfare, especially when there are no stops, isn't cheap. And when
flying fish, it's no different.
The best preparation is as simple as salt and pepper on the grill,
“planked” or Northwest Native style on a stake in front of your bonfire. A little char and crustiness is just right! Top with
sweet soy (Ketjap Manis), diced ginger and toasted sesame seeds. Perfection!
Click here to shop for Wild Copper River Salmon!
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Aged Soy Sauce
Produced on a small island in the inland sea, this soy sauce only uses the finest quality whole soybeans, wheat and sea salt. The steamed soybeans, toasted wheat, salt and mineral water are left to ferment in well-seasoned cider barrels for one year. The barrels themselves have been in use in the production of soy sauce for more than 100 years.
Apple Cider Vinegar
This Gravenstein Apple Cider Vinegar is a revelation, a vision, a lightening bolt of amazement! Yes it’s just vinegar, but a little sip with just your lips and you can taste the sweetness, the shape, the roundness of the apple, you can taste the apple!
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| Cooking Classes! |
Go to Brasil Class!
Join Chef Lesa for the Classic Brasilian Class!
The movie, "Woman on Top", is a scrumptious fantasy about romance and cuisine, Brasilian style. Chef Isabella embodies a certain philosophy of food: it tastes even better when you share it with someone you love.
Come join us for a fun night of recipes based on the movie, plus some wine, music, and good conversation.
Recipes include: Brazilian Beans and Rice (Fejoiada y Arroz), Coconut Shrimp Stew (Moqueqa de Camarao), Cheese Bread (Pao de Quieo), and Chocolate Truffles (Bigardieros). Light appetizers will be served before and during class, and dinner is served at the end of class.
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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