Wild Alaskan Salmon from the Taku River, ingredients to compliment your salmon, summer Tomato Vinegar and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE salmon  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Wild Alaskan Salmon from the Taku River The less well known Taku River and its very own Sockeye Salmon is running. Jon, who gets our fish for us, has been working with the same fisherman for years. Now 73, the fisherman knows where the fish are running and catches some spectacular fish! Not all salmon are the same and Jon's favorite is the Taku River Run. He prefers it over all other sockeye salmon! Taku, from the Tlingit Tribe, River is 54 miles long and runs from British Columbia to Juneau, Alaska, it is the largest salmon producing river in Southeast Alaska. Salmon in the summer is a wonderful grilling fish full of oil to cackle, and what a smell! Whether you take a whole fish and stake it in front of an open bonfire or grill a fillet with just a touch of Katz Meyer Lemon Olive Oil and sea salt, your salmon will reach perfection! Shop now for Alaskan Taku River Wild Sockeye Salmon * Wild Never Frozen Salmon! If you live here in the Northwest you know the Taku river is some 400 miles to the south of the Copper River. And the one you look forward to as well. Our fishmonger loves the Taku because it is now the one that is “freshly caught” on the ‘docks”. Those of you who know, know that we sell you salmon as fresh as we possibly can get. As you read this know that we will be having our first Taku for dinner, fresh off the boat! It's hard to imagine that even here in the Northwest, it’s common to find salmon that is not fresh and never frozen. Fresh caught (meaning less than 48 hours out of the water) salmon is a very special treat. Remember the rule is, if your fish smells fishy, it ain’t fresh! Shop Now for Wild Salmon! * Katz Meyer Lemon Olive Oil Makes Life Better! Like a delicious treat to sip and savor, this pressed together lemon olive oil is special! What makes this so great, of course, is the careful choices that Albert and his team make in choosing and blending his olives together (when to pick, press, the mix/percentages etc.) to make the baseline of this oil. It is also the topping on the cake, so to speak, that the crushing of the sweet, tart, lemony, Meyer Lemon together that makes this one of the most loved oils (of all oils) of the year. Shop now for Meyer Lemon Olive Oil! * Sea Salt from Sicily! This coarse Sicilian sea salt is a natural complement to fresh, raw vegetables, salads, and fish. Use it to highlight salads, to finish roasts and sauces, or to garnish bruschetta. And we've heard from customers that it's the perfect salt for rimming your margarita glasses! It doesn't just dissolve into a salty liquid it also gives the perfect crunch. Along the western Sicilian coast, from Marsala up to Trapani, protected saltpans have been used to produce sea salt for millennia. The salt is extracted by the natural evaporation of seawater. Passing through a series of big basins, the seawater evaporates and leaves salt. The salt is then raked and dried under the hot Sicilian sun. Clean sea, sun, and wind are the only ingredients used to obtain this unrefined sea salt that is rich in flavor and minerals, especially magnesium, calcium and potassium. Shop now for Salt of the Mediterranean Sea! * Meyer Lemon Dressing for Grill Salmon Recipe! This is a nice lemony dressing -- perfect for grilled wild salmon - even sockeye, which has a strong salmony flavor. This is a creamy style dressing - so stays put on the fish. Also great on grilled white fish, or grilled asparagus. See the recipe here! * Scrappy's Grapefruit Bitters Yes! The natural, wonderful bitterness of grapefruit zest combined with a mellow sweetness. Give your mineral water a splash, add a dash to your grapefruit salsa, or a few drops to your grilled salmon. With these grapefruit bitters, you just cannot go wrong! Shop now for Grapefruit Bitters! * Recca Italian Salted Capers! Grown on the island of Pantelleria and preserved in the native sea salt for Agostino Recca. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary afficianados as the ultimate source for capers. These are small "non-pareil" Pantescan capers and full of flavor. Preserved in sea salt means that none of their aromatic flavor has been lost. A rare find indeed! Shop now for Italian Salted Capers! * Italian San Marzano! Recently featured on Dr Oz as one of the top 5 super foods, don't be fooled by "San Marzano Tomatoes" grown and canned in the US. These are the real deal – grown and canned in Italy and DOP certified as the real shlameal. And you can definitely taste the difference. While the tomato originated in the New World and didn't make it to Italy until the 17th century, it made up for lost time quickly! Not only is Italian cuisine, of course, renowned for tomatoes, but the San Marzano region near Naples is considered one of the best tomato-growing regions in the world – a true tomato heaven! These are the real thing, certified from the Sarnese-Nocerino area. Shop now for San Marzano DOP Tomatoes! * Pasta from Italy Not all pasta is created the same. Italian wheat and made in Italy is our choice. Check out our selection of pasta shapes! Shop now for Italian Pasta! * Veggie Stock Gold This classic vegetable stock has been reduced to a glace, making it a wonderful addition to soups and sauces, rices and grain dishes. A clear stock with no added starches or fat, Veggie-Stock Gold's blend of select fresh vegetables is a natural way to enhance the color and flavor of your current stocks or entrées. Makes approximately 2 2/3 gallons of vegetable stock. This product is gluten-free. Shop Now for Veggie Stock Gold! * Amazing Tomato Vinegar Taking a plant and creating vinegar from it is a scientific process and an art project all rolled into one. It's worth it though as you can definitely taste the difference in an awesome vinegar that shares the hand of the artist involved and when the fruit essence is expertly extracted into a wonderful ingredient. Take this amazing Acetoria Tomato Vinegar. Tasted straight up, it's distinct and, to those with a refined vinegar palette, can distinctly taste the tomato. I, for one, cannot, but when tasting the new bottle, a flood of memories fills my mouth from when I last tasted it many years ago. Add this tomato vinegar atop a robust tomato salad and you will feel like the world is your oyster. Shop now for The best Tomato Vinegar! Cooking Classes French Bistro Cooking Class Wednesday Imagine strolling along the Seine past a busy little Parisian Bistro. The mouthwatering smells waft out into the street. You hear music and laughter... Instead of a long flight to France, why not join Chef Erin and learn to recreate that delicious food at home. You'll enjoy Homemade Tapenade, Truffled Potato Soup, Leeks Vinaigrette, Riz Pilaf (Rice Pilaf), Poulet a la Moutarde, and Dark Chocolate Mousse with Fleur de Sel Whipped Cream. Cooking Authentic French Bistro Cuisine Cooking Class Wednesday. Special Pricing for Newsletter readers! Store Hours Monday thru Saturday 10AM to 5PM. Taste the Tomato Vinegar and dream! 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.   This Weeks Recipes Tuna & Caper Rice Stuffed Heirloom Tomatoes Recipe A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal. Roasted Beet, New Onion and Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc Agrodolce Vinegar, while the aromatics and spices give the salad a comforting warmth. The whole melange is tied together by the silky Rock Hill Ranch California Extra Virgin Olive Oil with its complementary flavors of almonds and herbs and its peppery finish. You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course. Salmon Souffle Recipe This recipe originally comes from an interesting and beautiful cookbook, Russel Wright's Menu Cookbook, by Ann Wright and Mindy Heiferling (Gibbs Smith, 2003). Russel Wright was a pioneer of mid century modern design. He designed and created lines of china, flatware, glassware and furniture. What many don't know is that Wright also liked to cook. Tired of meatloaf and spaghetti, he collected menus of recipes which he kept in a loose leaf notebook. Included were suggestions on which china and linens to use with each menu – photos of which are included in the cookbook. See what you missed in previous Newsletters Steak Marinade Revised, Summer Cocoa Essentials Tales from the Hives - Summer Ideas Black Garlic Molasses, Black Caviar in Name 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