NEW NEW NEW and reliable holiday food stuffs and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE november  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Andrea Slitti Chocolatier Perfection from Italy From a perfectionist chocolatier. These chocolates have the richness that a dark chocolate lover loves and the smoothness that comes typically with a milk bar. This chocolate selection is one you can eat out of your hand without any presumption at all. It is the way you wish every chocolate bar could be. And the "creams" of chocolate are amazing eye closing miracles! Check out Slitti Chocolate! * Antica Torroneria Piemontese The folks at the Antica Torroneria Piemontese in the heart of the Piemonte region of Italy, point out that, back in the old days, regional delicacies were invented based on what ingredients were on hand. And in their region, hazelnuts were at the top of the list. Hazelnut torrone was one of their first specialties, and they have gone on to produce all sorts of sweet delights. Famous for their hazelnuts and hazelnut-based soft and hard torrone, there are enough types and sizes here that you are bound to find at least one that is just what you are looking for. Shop now for Antica Torroneria Piemontese! * A Food & Wine Magazine Pick We have been loving this torrone for years! Almost from the begining of time and when our friend Tina loves something we love, it makes us feel pretty gosh darn good! After 31 years of tasting, sampling, cooking and eating as the head of "food" at Food & Wine Magazine, Tina has a better food memory of just about everything! She is the tasting encyclopedia of food! A runaway best seller last year! Order ahead for yours and your best friends. Shop now for Soft Cherries & Hazelnut Torrone! * Fennel Pollen!! The history of magical dust is a long and secret story that is rarely shared amongst mere mortals. This secret is not in the history books but is, in fact, shared in code via the secret communicator called children’s stories. Our story starts here in the ancient library of Britain. We had gone to look for Shakespeare, but instead we found a guy named Benedict, an actor in disguise as Hamlet, who knew of the origins we sought. He spoke to us in iambic pentameter about fairy & pixie dust and the importance of the Leprechaun’s pot of gold. He said that the origin of the secret dust came from Italy in Umbria and that a special man had carried on and had passed on the secret of capturing this pot of gold, known commonly as Italian Fennel Pollen, with love to his son. The secret lies in the gathering of the pollen, he continued. Selecting only the best and the brightest yellow amongst all the flora in the summer and carefully shaking the florets to relieve and capture just the pollen. It is then dried in the shade, away from the harshness of the God Helios. It is this attention to the process and detail that makes this the very best. The process takes an enormous amount of time and patience is required. The result is indeed the fairy dust we seek. This Italian Fennel Pollen is a spice like no other on the planet. Its bright yellow coloring is created by microscopic little angels, mimicking a flower.  And like the magical stories we have read it only takes a tiny dusting to change our palates forever! Transforming fowl or fish, or a touch to a green vegetable it is amazing what this secret mythical “dust" can do! You can feel the heartbeat of the pixie in every bite! Shop now for Fennel Pollen for Turkey Dinner! * It's a Superfood! Okay, maybe not. But this time of year it seems like every food is a super (good) food. And any food that lifts your spirits has to be super special! And though it is not quite like a butter cookie at a café in the shadow of the Eiffel Tower, these little gems are in a league of their own! Shop now for Pierre Biscuiterie! * Rabitos Chocolate Stuffed Figs The second shipment has arrived! An unbelievable treat! Take a fabulous fig, squeeze in chocolate truffle and liquor and then coat in more chocolate and you have heaven in a bite. Simple and perfect! These have been a favorite of ours forever! Look here for the Stuffed Figs filled with heaven! * Feuilletine Flakes Pastry Holiday Crunch! Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. As Tina says, in Food & Wine Magazine (November), "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Shop Now for Feuilletine Flakes Pastry Crisps! * Feuilletine Flakes Hazelnut Creme Cookie Recipe Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! Click here to get the recipe! * Albertengo has arrived! It was early 1900 and in a small town in the Province of Cuneo, at the foot of Monte Viso, there was a humble bakery where bread was made daily, with a golden, crispy and tasty crust. The production rates remained unchanged for years until one day, with the changing of times and the evolution of things, it was decided to try using sourdough (it was already used for bread) in the production of cakes. It was right in that time that the "Panettone Albertengo" was made for the first time. So, in addition to the traditional fragrance of bread, the delicate scent of sweet and tasty cakes could be smelt from far away... Panettone was born! Shop now for Albertengo Italian Panettone! Holiday Hours Start this Weekend! Now Open Sundays, Too! Store Hours Monday thru Saturday 10AM to 5PM. Sunday 12 PM to 4 PM Come see the new foods before everyone else! 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 Week's Recipes Yellow Split Pea Spread with Red Onion and Capers Recipe This fabulous spread adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) is infinitely versatile and absolutely delicious. Similar in consistency to hummus, this traditional Greek dip is perfect on crusty bread, pita, and crackers – or even as a dip for crudité. It pairs wonderfully with grilled fish or incorporated into a salad dressing. This recipe requires some time for the lentils to cook, but the hands on time is minimal, making it the perfect dip to make while you're busy with the rest of the meal. Plumped Ginger-Caramel Shrimp Recipe Fennel Pollen Roasted Chicken Recipe This is a perennial favorite in our house – always the first choice and a must for fennel lovers. Change the chicken and make it for Turkey! See what you missed in previous Newsletters New Sicilian Pistachios and Chocolate Crema New Basque Cherries, New Spanish Olive Oil Greet the Fall with a Hot Cup of... 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