"This week - Quince Vinegar, Gianduia, Sour Cherry, Taste test winner, Mint Chocolate, Marinade Recipe and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE holiday  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Like nothing you have ever had before! The Amazing Quince Balsamic Vinegar! The first whiff: A fruity round sweet smell that tickles the nose. The smell of quince makes for the fruity flavor and the tingle in your nose is from the acid. If you don't know the Quince fruit or the Quincy flavor, this vinegar has it. Dip your tongue into a spoonful of quince vinegar and your tongue is enveloped by this rich liquid. It feels thick & as you lift your tongue to the roof of your mouth, the flavor of the quince will come through. Repeated sucking of your tongue allows the flavor to roll-around as your senses enjoy the flavor. Be careful not to squeeze too hard as the acid in the vinegar may roll to the back of your throat and inflict a tiny bit of pain. This vinegar compels you to chew, in a sense, in order to capture, feel and taste all the different nuances of the flavorings the quince has. It turns and shapes and moves within your mouth. It feels alive! As the flavor of the quince dissipates off the tip of your tongue, the flavor moves to the edges and up to the roof of your mouth. As you suck in your cheeks you will squeeze the flavor and fully enjoy this vinegar. If you take more than a tongue full, there's a stronger hit of the acidic side of the vinegar. You will get moments of pointy pokes and sharp, crisp twinges. But, in the end, this Quince vinegar is sweet sour smooth and round! Once you taste this Quince Vinegar you will be drawn to it, like a fly to honey, and want to taste it over and over again. Trying to discern all the flavors and nuances, just like you would do with a complex balsamic vinegar. This Quince Vinegar is quite a treat! One of the best joys we have had in a really long time! Quince Vinegar! - click here! Great for Baking Agostoni Gianduia Chips! Gianduia is chocolate blended with the rich flavor of roasted hazelnuts. This Gianduia is a blend of 32% cocoa mass, and 40% fat. A creamy Italian classic from a traditional recipe. Makes great stuff! And as a wonderful pick me up right of the hand. "I love these chips for baking cakes and tarts - the price is great, and the flavor is wonderful. They aren't too sweet, either." by David Agostoni Gianduia Chips - click here! Sour Cherry Fruit Syrup That familiar flavor from your childhood comes rushing back - in a positive way. Lightly sweet, thickly syrupy, delicious. Perfect as a dessert topping or in your bar pantry. In 1879 Rudolf Darbo laid the foundations for a "fruit steamery" in Gorizia (now in Italy by the Slovenian border). That was the start of what is now one of the most successful companies in Austria's history. Some 50 years later, his son, Adolf Darbo, relocated the company to the Tyrolean village of Stans, concentrating his efforts on producing quality syrups and bottling honey. In 1970, the family company now under Klaus Darbo went into the third generation. Klaus Darbo followed the company tradition and resolutely continued the strategy of manufacturing products of superior quality. Darbo's capacity for innovation was one of the key factors in the company's success. In 1994, Darbo launched its premium quality fruit syrups line - and we are glad they did. D'arbo fruit syrups are highly concentrated fruit juices for dilution with water. Over 80% fruit juice content from selected fruit varieties for a unique taste experience. No chemical preservatives or colorings are used in the production. Click here to see all the D'Arbo Syrups! Taste-test winner for Food & Wine Magazine "Taste-Test Winners: Italian Imports...the F&W staff tasted 76 imports. Here is one of our favorite jarred, boxed and bagged foods, plus a superfast ways to use it. Chocolate-Hazelnut Spread Finely chopped hazelnut bits blended into Slitti’s luscious Nocciolata chocolate spread give it a slight crunch (chefshop.com). Mix with whipped cream and crème fraîche for airy Gianduja Mousse." Food & Wine magazine Shop Now for Slitti Nocciolata Hazelnut Creme! Great Escargot ***** " Very flavorful. I order these for my middle school French students, cook them in the shell with a simple snail butter, and they are delicious every time." by Ben Shop now for Wild Snails! Escargot Shells How do you serve l'escargot without the shell? Well, you certainly can use mushroom caps, and they can be delicious that way, but if you want to stick to tradition, it's snail shells and herbed garlic butter all the way. We've got 12 re-usable snail shells here, and that's the perfect number for 2. Photos are a representation of what you may get. Actual shells will vary in coloring and composure. Shop now for Escargot Shells! Mint Chocolate Mini Bars Also knowns as slim peppermint creams, Chocolate and mint have been a classic marriage since 1674, when a fashionable London cafe invented the combination. These wonderful confections are slim squares enrobed in dark chocolate with a thin creamy peppermint center. And not just any peppermint, either. These mints are made with traditional Black Mitcham peppermint - for centuries, the true flavor of England's famed mint, but a variety that died out due to changes in 20th-century farming. After generations, Summerdown, the producer, has reintroduced this variety, thus bringing back the mint's particular flavor - soft and lingering while cool and intense. Shop Now for Summerdown Mint Chocolate Mini Bars! * Amazing Tuna and Perfect Can "This is amazing tuna! I use it in all kinds of recipes including salads where I just crumble it over some chick peas and rocket arugula with a little parmesan. Not only is the tuna good, but I reserve the oil often and use it in the dish because its great quality oil and flavored wonderfully by the tuna. Size of the can is perfection because you don't have to commit to a big can and store the rest." by The Jazz Chef Shop now for Ortiz Bonito Del Norte Tuna Tin! * Marinated Flank Steak Recipe A terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce and sesame oil makes all the difference. The ginger is a key ingredient as well. Darker the sugar the better if you don't have muscovado on hand. The change in weather is feeling good! The Early Robin Sweet Washington Cherries amazing "Super huge! So sweet, fresh and great flavor! I love them so much. I'll definitely order next year again :)" - Sayaka Shop here for The Early Robin Cherry! NEW CLASS: Marrakech Moroccan Express Cooking Class Moroccan food is exotic, and looks a bit complicated. But peer under the tagine lid, and you'll discover a cuisine that celebrates a balance of clean flavors and simple ingredients. Chef Lesa's methods make this heritage food accessible and delicious. We'll enjoy Apricot, Tomato and Garbonzo Bean Stew served over Couscous, Homemade Pita with Spicy Sesame Seasoning, Baked Fish with Green Sauce, Preserved Lemon and Olive Salad, and Cinnamon-Walnut Pastry Cake. ChefShop Cooking Classes Store Hours - come visit and have some nuts! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is to the north of the shop and to south of Champions Party Supply. Easy open parking lot. Click here to see the map. This Week's Recipes Pasta with Artichokes, Capers, Semi-dried Tomatoes and Tuna Recipe This is a standard around the warehouse. Quick to make and always good. When artichokes are in season -- you can use the fresh hearts. Middle-Eastern Tuna Salad with Tahini Dressing Recipe A delicious salad from the Levant adapted from a recipe found in Gourmet magazine, many, many years ago. Chicken Salad with Piquillo Dressing Recipe This recipe is adapted from chef Seamus Mullen of New York City's Boqueria. It is light and refreshing and will go well with a Spanish-themed meal. See what you missed in previous Newsletters The Perfect Flavor, Wild Italian Fennel Pollen Lemon Copper River Salmon, Maui Ribs The Perfect Pie Crust Recipe Ingredient and Pesto from Genovese 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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