Marshall's Haute Sauces Sweet Washington Cherries and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE hotshot  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Loosely based on the opening monologue of Manhattan. “Chapter one.” “Men.” “They seem to follow trends. First it was the great “beer-in-the-bathtub”. So popular that Bathtub Brewing books blossomed!” Uh no. Make that “So popular that kids went unwashed”. “To them they were making something fulfilling. A filler that filled a hole that wasn’t stuffed by their life work.” Uh …. no. Let me start this over. “Chapter one.” “People. What they choose to do for a hobby comes in waves. A few years ago it seemed like every successful software tech was making chocolate.” “They followed the rules with precision creating precise chocolate bites. Yet, the chocolate often missed the mark. Lacking emotional vigor and personality, falling flat and too often too “smooth a presentation”. The tongue never woke up.” Ah, too corny. Too sweet for a man of my tastes. Let me… try to make it more current. “Chapter one." " One Woman has loved hot sauces since the beginning of time.” This is much better …. “Creation of heat is so primitive like cooking on an open fire, and it seems so “correct” to add a Haute Sauce to your favorite dishes.” We have seen so many hot sauces over the last 20 years. The basic elements to make one are simple. Take a natural ingredient that is just plain hot to the mouth like (and mostly) peppers. These peppers (of all kinds) make heat and when cooked and combined they create a palate of fire. Keep in mind a good sauce is not only about blowing out your mouth (in fact that’s not what it should do), it is about turning on your sensory system so your mouth is at the height of its awareness. You often taste things you never knew you could when the heat is turned up. Now, we aren't one of those people that carries toothpaste and tabasco when we travel, slathering hot sauce over everything even before we taste (akin to the “salter”, who always salts before), but we do like heat added to a dish when it is called for. There are a zillion hot sauces out there and each and every one has a dedicated following. We have tried only 1/2 a zillion of them (that’s a lot of burn) and we like just a handful. It is due to this cautionary experience that we carefully choose to taste any hot sauce. We don’t like our lips or cheeks to burn unnecessarily. So, it was with great trepidation (and badgering) that I tried this set of Haute Sauces. Like homemade beer and trendy chocolate, hot sauces are often just hot and rarely special. These “Haute Sauces” are very special. Try one or try them all… Shop now for some palate opening Haute Sauces! * Habanero Carrot Curry The first “bite”, so to speak, of the Habanero Carrot Curry was a pleasant, albeit fiery, taste that evolved from the flavor of carrot to a hot burn to a finish of more flavors including turmeric and curry all while the heat was subsiding! Wowsa! A hot sauce that doesn't dull the senses, has plenty of heat and, on top of it all, tastes like something you can recognize! Shop now for Habanero Carrot Curry Haute Sauce * Serrano Ginger Lemongrass The lime and ginger floats across the tongue just before the lips start to tingle and the heat develops in the back of the throat. An almost complex flavor that really enlarges your tastes and you know you have some heat now. Still in the end, the flavor nuances has a bit of bitter and savory. You find yourself smacking your cheeks to get the most of it all. Shop now for Haute Sauce Serrano Ginger Lemongrass! * Red Chili Lime FYI this is the last one I tried. My lips are tingling, my upper lip is sweating and the back of my neck is, too. The pleasant orange color almost misleads you that it might be a nice citrus marmalade. Your olfactory tells you something else. Some heat and flavor is coming your way. Perhaps the least complex, this one is hot, not killer hot though, and like the others it allows your body to enjoy other flavors all while heating it up. In a sense this one is the one to add for pure heat without adding a twist. I can't quite tell, but it might be the hottest. My head is telling me so. Shop now for Red Chili Lime Haute Sauce! * Smoked Habanero To the nose it smells initially like a nice BBQ sauce and then you give a second whiff and you can smell the underlying Habanero (and there is also a little tickle in the nose). To the mouth it's BBQ 'eee, sweet and delicious. Little bits of onion to crunch and a complex wonderful flavor. Though the name might appear to be the hottest, it comes across the palate as the mildest. Ryan, the banker, loved it on his hamburger, pouring it liberally even though he doesn't really like hot. It might be the favorite. Shop now for Haute Sauce Habanero BBQ! * Sweet Washington Grown Cherries Expected to be a bumper crop this year! We have an expected date now of the 19th of June for the first of the cherries. This, of course, is just an estimate. No cherry (here) is picked before it is ripe and ready. Sweet Washington Cherries are amazing and we can't wait! Click here and pre-order now for 2017 Harvest! Cooking Classes Have Started Cooking Classes They are fun! A great place to meet new, like-minded people who love great food. People attend because they want to see new things, learn old things, and have a good time. People who have cooked their whole life and people who have never boiled an egg come and everyone has a good time! Inclusive not exclusive! Check out the Classes! 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 Store Parking The big one is much easier to park in. Click here to see the map. Come taste it's worth the visit!   This Weeks Recipes Cranberry and Wild Blueberry Pie Recipe Pie, it's time for pie. Fresh Sweet Cherry Clafouti Recipe It is cherry season ... finally! It is hard to resist those beautiful, round, amber-colored jewels. Although sweet cherries were really created by Mother Nature to eat plain - crisp and cold, straight from the fridge - undoubtedly, there are some that just aren't perfect, or you just need a a new way to use a few of them and share them with friends. Blueberry & Peach Salsa Recipe A seasonal and local twist on Sheila Lukins’ original recipe for Fresh Mango Salsa. Perfect on grilled or baked white fish, such as Halibut, Halibut Cheeks or Black Cod. See what you missed in previous Newsletters Get Ready...The Run is Coming, Newton, Sweet Honey Vinegar A Must Worth Having A Perfect Topping, Coming Soon Cherries, Strawberries, Wine Vin, Old Friends are Here 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