Did you know we had? New & Back in stock, cherries 2017 and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE gold  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Cherries 2017 anticipation notes This time of year we try to plan. Plan the best we can. We clean the clean room, and we count the boxes and the pads, twice. And we try to control ourselves and not email Kevin more than once a day about when he might harvest the first of our cherries. Kevin, you see, is our interface with his family's orchards. And though, remarkably, he is pretty gosh darn accurate, predicting exactly when the fruit is primed and perfect for picking-at-its-peak, is a shot-in-the-dark. And, along with his brother, Mark, they manage to come pretty close to knowing when the pick will happen. It must be that the fruit talks to them. And, given that the weather, in the last few days, plays such an important variable to when the cherries are perfect, it makes the countdown unpredictable. Yet, we always plan, with great anticipation for the first crunchy bite of cherry! Every year we can’t wait and get so excited to pack the cherries! (If you pack, you eat the rejects for quality control.) And it’s when all those friends we haven’t seen all year start dropping by the shop.... We are currently looking at first harvest June 20th (subject to change). Get Ready, Pre-order your Cherries! * Early Robin Cherries Early Robin Cherries are early ripening Rainier-like Cherries. They are very low acid, so they taste very sweet. With their characteristic cream-colored flesh, Early Robin Cherries are a new variety, and farmers will not pick them until the sugar brix (a measure of how sweet the cherry is) reaches 17. But, some wait until they reach 20 brix. That is one of the reason they are so amazingly delicious -- and addictive. Shop now for Early Robin Light Skinned Sweet Cherries * Glace de Volaille Turkey's rich flavor makes it a great one to use for soups, sauces and stuffings, either full-strength (it's reduced 20 times) or with water to make a stock. Its more assertive flavor makes a nice change from chicken, especially in the fall - a great complement to harvest favorites like squash, pumpkin and beans. Makes about 2 2/3 gallons of roasted turkey stock. Shop now for Roasted Turkey Stock! * Balsamic Tradizionale Gold Acetaia of Ancient San Giacomo in Reggio-Emilia has barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. This history and the perfection that is San Giacomo makes this Gold Seal and all of their balsamic line a true artisan, small production, jewel of all foods! Of all the Tradizionale's Gold Seals we have tried this is our favorite. Shop now for San Giacomo Red Seal Tradizionale! * Nettle Jelly A rustic jelly made from hand gathered nettles from Randy Pike Estate in Hawkshead. Wonderful with pork, roast lamb (instead of mint jelly) or an extra mature farmhouse cheese. The Hawkshead Relish Company is a small, family-run artisan food business based in rural Cumbria, in England's Lake District. Although small, they have already taken home more than 30 "Great Taste Awards" for their relishes, pickles and preserves. Shop now for Hawkshead Nettle Jelly! * Perles du Medoc Chocolate Covered Raisins from Mademoiselle de Margaux. Grapes = dried raisins and when covered in a perfectly smooth chocolate they make for the perfect treat. Lots of little bites ready made instead of a bar of candy. We love these little treats! Shop now for Chocolate Covered Raisins! * Agostoni Chocolate Italian Chocolate manufacturer Agostoni may not be well known amongst the retail shelves but, in the background, Agostoni is a name that other chocolate makers rely on. From how their chocolate handles (when making confections) in the wide variety of both organic and conventional couverture, makes Agostoni Chocolate worth knowing. Make your favorite chocolate confections or eat them out of hand. Either way you will enjoy the rich, wonderful chocolate. Please note higher temperatures are coming so order you summer chocolate soon! Shop now for Agostoni Chocolate! * San Primo Bittersweet Couverture Chocolate This 60% semi-sweet dark couverture has a rich cocoa taste with a prominent fruitiness and a soft, sweet finish. Not too rich, not too dark, just about right! Click here to check out the sensory profile of San Primo! Cooking Classes Cooking Classes BACK BY POPULAR DEMAND! If you haven't seen the movie, 100-Foot Journey, you absolutely must! It's bound to go down in movie history as a foodie classic - up there with Big Night and Julie & Julia and Babettes Feast (well... maybe not quite like Babettes Feast...). Pam has put together some Indian classics, with a wee bit of French summer mixed in, based on the movie, "100-Foot Journey". Menu includes: Curry Chickpea Cakes with Raita and Sweet Pepper Pickle, Chicken Tikka Masala, Coconut Basmati Rice, Haricot Verts with Ginger, Chilies and Indian Spices, and Mango Milkshakes! You definitely don't want to miss out! Although seeing the movie before class is not a requirement, it's definintely recommended - just because it's sooooo good! Check out the Class! 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 Farro Pasta with Peas & Ricotta Recipe Keith Snow's new cookbook, The Harvest Eating Cookbook, arrived in the mail the other day, and this recipe in particular really popped out at me. It sounded so delicious -- helped by the fact that there was a mouth-watering picture of the finished dish. The original recipe calls for 3 tablespoons of pesto. When we made this at the warehouse, we opted to use our jarred pesto, and then added some grated Parmigiano Reggiano cheese - as the jarred product does not have cheese in it. It was wonderfully delicious. When it is pasta season, having a jar or two of pesto around is really useful - although making your own is really great too. Avocado & Grapefruit Salad Recipe My Mom has been making a version of this recipe for the past few years; ever since our friend, Peter, sent us some Reed Avocados picked fresh from his farm in California. You can also substitute yuzu Juice for the lemon juice. Gives it a little different twist. I have also used minced garlic scapes instead of shallots, when they are in season. Roasted Red Onion Wedges Recipe This recipe is adapted from The Italian Country Table by Lynne Rosetto Kasper. Large wedges of red onion roasted with wine, tomatoes, olive oil and herbs can become almost a meal unto themselves. Lynne always makes enough for leftovers and eats them for lunch the next day. You can pair these onions with grilled and roasted meats or simple seafood dishes. Or serve them over a simple risotto.   See what you missed in previous Newsletters Not Too Sweet, A New Chai Haute Sauce, Marshall's & Sweet Washington Cherries Get Ready...The Run is Coming, Newton, Sweet Honey Vinegar 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. 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