"Picked-at-their-peak Picking Soon Cherries! Saffron, White Pumpkin and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE summer  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog We're Picking Soon The First Cherries are coming Do you know the riddle, "What color is George Washington's white horse?" The answer is obvious, yet not. Well, as the first of the sweet cherries come to fruition, our riddle has a twist, and it's not so obvious. It goes, "What color are Washington's first sweet, luscious, juicy, (red) cherries?" The answer is yellow. The first of the cherries are about to be harvested and we can't wait! The Early Robins, in about a week and a bit, are the cousin to the better known Rainiers. Harvested about a week earlier, they are often presented as Rainiers in the grocery channel. We distinctly see a difference; a bit lighter skin. a tiny bit sweeter and often without any tartness. Arriving a week earlier works into many peoples' schedules, arriving before they travel. Be one of the first of the season to get a cherry. Next to be harvested will be the amazing Rainiers from Area 51. Every year we are totally impressed by the Stennes' hands-on attention to every element and detail from the harvest to the sort. If only all foods had a family to care for them! The red cherry that everyone knows best is the Bing. And with good reason; sweet and deep red in color, there is nothing like a red cherry from Washington! Unfortunately, many red cherries, which are not Bings, end up in the grocery channel as Bings, even when they are actually a different variety. A red cherry may be a red cherry, but each variety has its own characteristics, including Bing. Cultivated over many, many years, it just tastes right. And speaking of its own character, the Lapin cherries are also quite special. Larger and very round, they are cherries to behold! We have been eyeing the Lapins from Area 51 for years, the very same orchard as the glorious Rainiers that we get from the Stennes Family Farms. They promise to be a wonderful, wonderful cherry! It is a hands on process from harvest to your door. First, the Stennes' hand sort the cherries on a non-conventional sort line. Second, they are put in a wind-tunnel to chill before we drive them west of the mountains to our warehouse. Third, we then take the sorted cherries, and sort them by hand one more time as they go into your box. We pull about 30% of the total yield of perfectly good cherries out because they might have a little split on top (from rain pooling where the stem is and the sun heating up the water, splitting the cherry) or because they just don’t look great. Then we hand them off to UPS and airship your cherries to you! See the selection of Sweet Washington Cherries! - click here! Morelli Pasta w/ Lemon and Black Pepper It's a linguine with lemon, black pepper and wheat germ. Now we see lots of foods with twists and rarely do they make us excited. So when we tested this one, it was an expected "eh" reaction. Instead I had to stop myself from eating the whole bag! Cooked and tossed in a hot skillet with garlic and then finished with Albert's Meyer Lemon Olive Oil we are talking about divine! Light, tasty and summery. Pasta with Lemon and Black Pepper - click here! Fattoria di Petroio Tuscan Olive Oil Just a few kilometers from Siena, nestled in the Chianti hillsides, in the heart of the beautiful Tuscan countryside lies Fattoria di Petroio. Located on the ancient road between Siena and Florence, Villa Petroio was an important landmark for travelers. Palazzo Petroio became the property of Luigi Pallini in the 19th century. Now many generations later, Gian Luigi Lenzi, grandson of Luigi Pallini II, inherited the property and with his wife Pamela and his daughter Diana, has transformed the ancient orchards into a wine producing Estate. Still small by many standards, its size allows an attention to quality that can be applied to every bottle they produce. With 15 hectares of vineyards, and 822 olive trees, the Estate produces about 40,000 bottles of Chianti Classico, 4,000 bottles of Chianti Classico Riserva, 5,000 bottles of IGT Rosso Toscano, and 300-600 tins of classic Tuscan Extra Virgin Olive Oil. Sharon who works in our shop and whom many of you know, grew up with Pamela here in Seattle, just a stones throw from our warehouse and is the one who brought us this wonderful oil. In this world where suspicion of the origins of olive oil abound, it is nice to know the family who makes it. Shop now for small farm Tuscan Olive Oil. San Marzano Tomatoes DOP 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 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. Why are these canned tomatoes so good? Because Rega Rega takes healthy, ripe tomatoes and processes them the day they are picked, preserving all of the genuine freshness and perfume of the tomato. Control exactly how much salt you'd like in your recipe, with no worries about excess sodium. Like some other wonderful European agricultural products, these tomatoes have a D.O.P. certification (Denominazione di Origine Protetta), ensuring their provenance and quality. They are also perfectly cooked outside the can, and then heated just enough in the can to seal in all that delicious flavor. Perfect every time. Click here for Rega Rega San Marzano D.O.P. Tomatoes Le Bon Magot White Pumpkin and Almond Murabba Lush with silky almonds, cardamom, cinnamon and vanilla, this preserve is used for celebrations in Central Asia and the Middle East. Versitile enough to be used as a treat at any time - pair it with buttery toast, crepes, game or pork. On puff pastry with feta for an exotic twist to palmiers. Drizzle over vanilla ice cream with wine-poached pears or roasted figs. Shop Now for White Pumpkin and Almond Murabba Agostoni Peru Single Origin 70% Dark Couverture Chocolate Cocoa from Peru (70%), sugar, cocoa butter, soy lecithin, vanilla extract. A wonderful smooth melting chocolate for creating confections! Shop Now for Dark Couverture Chocolate from Italy! Villa Jerada Moroccan Saffron Flown in from Casablanca as needed, this just may be the freshest saffron you can find. Organically grown this saffron is not certified organic. This is the most effervescent saffrons I have smelled. According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron. Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods. Shop Now for Saffron! * Moroccan Chermoula Holy Toledo Ohio! Though there is not a lick of meat in here, the instant memories evoked are every great smoked, grilled or BBQ protein you have ever had! What a masterpiece of delicious flavor! And as your flavor mind comes up with a zillion ideas of what to do, your confidence soars and you feel perfectly in control of your next masterpiece! To the nose, Moroccan chermoula reminds me of an olive tapenade with a twitch of tomato and a myriad of spices including cumin. And to the mouth, wow, it is not what you expect. The spices mix together and to your palate the cumin and the paprika stand up. On the outside of the inner walls of your mouth is the garlic. With a smoothness of a delicious sauce there is the preserved lemon that is just right, providing a little chew. Complexity revolves in your mouth, but the finish is complete & simple! Shop now for Villa Jerada Moroccan Chermoula! * Oriz Yellowfin Tuna - Atun Claro Yellowfin tuna is known as Atun Claro in Spain and is some of the most flavorful tuna you will ever taste. These beautiful loin segments of Atun Claro are packed in extra-virgin olive oil and hand-cut from yellowfin caught on the dense tuna banks off the coast of Basque Country. The fishing boats of Ortiz, a premier name in seafood packing, capture the fish using traditional methods which respect the environment and avoid hurting dolphins or any other marine species. The solid flesh of the yellowfin tuna is richer in fats than albacore. This has two results: the meat is darker - pink to reddish - and has a moister texture and richer flavor. Ortiz packs this tuna in extra virgin olive oil - which just gets richer with time. Shop Now for Atun Claro! The change in weather is feeling good! Fresh Sweet Bing Washington Cherries Wild for Bing Cherries!! "Our food editors are wild for the Bing cherries grown ... in Washington State. Shipped right after being picked, each red globe is firm, juicy, and bursting with sweet flavor." --Gourmet Magazine Shop here for Best Bing Cherries! Classic Brazilian Cooking Class Cook your heart out, Brazilian style! Come join us for a Brazilian Cooking Class, based on the food movie classic, "Woman on Top". The movie, "Woman on Top", is a scrumptious fantasy about love and cuisine, Brazilian style. Chef Isabella embodies a certain philosophy of food: it tastes even better when you share it with someone you love. If you haven't seen the movie, we highly recommend it - but it's not a requirement to enjoy the class - we've just used it to decide what to teach. Come join us for a fun night of recipes based on the movie, plus some wine, music, and good conversation. Recipes include: Brazilian Beans and Rice (Feijoada com Arroz), Coconut Shrimp Stew (Moqueca de Camarao), Cheese Bread (Pao de Queijo), and Chocolate Truffles (Brigadeiros). Light appetizers will be served before and during class, and dinner is served at the end of class. 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 Linguine with Prosciutto di Parma Recipe Another fabulous recipe from The Seasons of Parmigiano-Reggiano by Nancy Radke. A great way to use some of our great Parmigiano-Reggiano... Pappardelle with Peas & Wild Mushrooms Recipe Another mouth-watering favorite adapted from Keith Snow's new cookbook, The Harvest Eating Cookbook. Traditionally made with Pancetta and peas, we made this with wild chanterelle mushrooms the other day -- and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine, too. Two Potato Tart Recipe Sweet Potatoes and all-purpose potato with Parmigiano-Reggiano. See what you missed in previous Newsletters A Trip to the Orchards, Stuffed Tomatoes Easy Yuzu Mayo Spoon-Ready Qunice Vin, Gianduia, Winner, Mint Chocolate ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. 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