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A wonderful love story, Nonnettes from France, Panettone and more at chefshop.com/enews |
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Just another love story, This is a love story ... Not a Hallmark one where the boy gets the girl (or the girl gets the boy) in the end. It is more about the story of friends, who once were close and came together a lifetime later, not to reminisce, but to catch up and fulfill a curiosity. It all started like all budding relationships, hours and hours of conversations about nothing and everything. Growing and learning about life and at the same time building a friendship that would last a lifetime. And then college, life, jobs and they lost contact. She, ended up pursuing the arts, painting and then opening a gallery in Paris. He, ending up working for a “Museum” in D.C. His work involved a lot of travel, including Paris. And on two of those trips they had dinner and though the spark was still there, it was rough and uncomfortable. His real job, though he never told her, was being a spy. And that had kept them separate. Now that he was “retired” he was slowly contacting old friends to see where their lives had taken them. She was his focus now that November and her birthday had arrived. The weather had shifted and the temperatures had dropped allowing him to wear a trench-coat and hat. He loved Paris, but it was an international city and you never knew who you might run into. He had contacted her and she had agreed, with trepidation, to meet at a quiet café near her gallery in the Montmartre. It was a grey day with the chill coming down from the north and threatening rain. He arrived early, the place was quiet with just a few patrons. He chose a table where they could speak without being overheard. And he chose a table with his back to a wall and where he could see the entrance. Old habits die hard. He fidgeted, tapping his toes, with the worry that he might not recognize her. And then, walking in as always, looking taller than her actual frame, she looked the same as if she was still in her teens. His heart stopped and restarted a couple of times. She held back her smile, but for only a moment and, as she sat, she passed him a blue box with a red stripe. She explained it was an amazing chocolate filled with Cherry and Armagnac from a place called Margaux, south of Paris about 600 klicks. She explained, as he opened the box, to put the whole cherry with the bumps on your tongue, and bite down so all the liquid, cherry and chocolate combine into one heavenly bite. She quietly said it reminded her of him. He had brought her a Panettone (for her Italian husband) and a small jar of Hey Boo Coconut Caramel Sauce for her. They talked for hours about what they had been doing, about family, kids and how life was today. He (and she) were pleased with the ease for which they had been able to step back into a comfortable space. They said goodbye, with the bonds from so long ago still intact. Shop Now for the Love of Friendship Chocolate Covered Cherries filLed with Armagnac! Shop Now for French Chocolates - click here! |
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 French Nonnettes!Have Arrived are similar to Pain d'épices in that they are a "spice-bread" that has honey as a key ingredient. These "Nonnettes" are from Les Ruchers de Bourgogne, the beekeepers who make some of the finest honeys we have ever had! Like a small round cake, slightly larger than a mouthful, with a center of jam, it is not the jam that's "featured", it is in fact the bread itself. It is hard to explain how these cakes are. The outside smells like a gingerbread and when you take the first bite the honey sugar on the outside crinkles in your mouth. The outside blends with the "cake", soft and chewy, and it is a drier feel than you might expect. It is more like a super soft ginger bread cookie. The jam in the center is a little pocket of topping in reverse, as if you dolloped the bread yourself. The spices and the honey in the "bread" are quite a combination that is both subtle and tasty. Perhaps not for everyone, every element of this delicious cake is top notch! I love this cake and its bigger brother, Pain d'éspices. I could eat all 6 in one sitting! Will easily fit in a stocking, but be careful not to squish! Want to impress your home Francophile who cooks only French? They will love you for this.... Shop now for classic French Nonnettes. |
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 The Baked to Perfection Panettone from Italy has Arrived! With just barely enough room to negotiate, the warehouse and the store is packed with holiday cheer! Treats of food abound from every nook and cranny we can find. And the Panettone are everywhere! This year we have over 33 different flavors and sizes to choose from. Please order early because as always, they go fast! Reserve your favorites now and try something new too! Remember that the "starter" yeast for these true Italian Panettone are 6o years old and older! Consider how gorgeous the wrapping is for gifts! Please take a look. Shop now for Italian Holiday Cake Panettone! |
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Cultivated Wild Rice - Long & SlenderWild Rice is at base a type of grass that grows in water; wild rice did well in the shallow lakes and streams of the Northwest and northern California region. In the 1700s and 1800s, Indians introduced wild rice to the fur traders, who subsisted mainly on the fish they caught and the wild rice they then bought. The Indians taught traders to eat the rice boiled plain or with maple sugar as a pudding, as well as to use it in soups and stews made with venison, bear, fish or fowl. Simple & easy to make for Thanksgiving! Shop now for Wild Rice for Thanksgiving! |
| The Store is Packed with new and favorites |
Sorrento Lemon Panettone
If you could only have one animal and Panettone on a tropical island what would it be? A chicken for its eggs and a Sorrento Lemon Panettone! Click to order your Sorrento Lemon Panettone! Holiday Store Hours Monday thru Saturday 10AM to 6PM. Sunday Noon to 4PM Come Visit! Sample just about everything now! ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Did you know that we have TWO parking lots? The big one is easy to park in and burns only a few more calories. Click here to see the map. Come taste it's worth the walk! Free Zebra with purchase. Some chickens too. Just ask about the zebra bank! |
| This Weeks Recipes |
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Roasted Beet, New Onion & 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. Brown Rice, Feta and Swiss Chard Gratin Recipe A meal in and of itself. If your kids like cheesy dishes, they would like this one. And they don't even need to know they are eating brown rice... And so easy to make! Split Pea and Ham Soup Recipe No need to sauté the vegetables - just throw everything into a pot! |
| See what you missed in previous Newsletters |
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New New and the Holiday has Arrived in the Warehouse New Sicilian Pistachios and Chocolate Crema New Basque Cherries, New Spanish Olive Oil |
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