"Food & Wine Classic notes, Best meal of the year, Le Bon Magot, Black Garlic Molasses recipe and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE aspen  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Food & Wine Classic in Aspen Notes behind the scenes - we work the stages and eat! Every year the Triplets produce, create, and invent a new recipe for a lucky few of us to consume. The inspiration, the impetus, the challenge is based on two factors and a few human elements. First, the Triplets are actually three close friends. Who look nothing like each other. The tallest is Charlotte the Chef who is quiet and the focus of most of the verbal jiving. She is protected like a sister and is the only chef who stayed in Denver. The other two, fondly referred to as the twins, are Adam the Chef and family man who moved from Denver to the middle of nowhere so his kids could play in nature. And Derek is the Chef who left the kitchen to follow his passion of photography and shoot people with tattoos in the east. And once the three start talking you never know where the conversation will go. From discussing food to music to the logic of logic the illogical discussions get heated. One year whilst we were eating at our now traditional Thai food place (great inexpensive food in Aspen!) MMA was on the TV. The discussion came around to why. I observed to Derek that it was the artist who was focused on killing their opponent was the one who wins. Technique, though important, was less of a factor. Little did I know that I would start a heated discussion. Adam surmising I was incorrect, and then Derek concluding he was wrong (Derek by the way did a stint as an MMA fighter). The verbal sparring consumed the conversation with Charlotte jabbing in all the right moments. It was great dinner theatre! This is the human factor. Imagine these three in the kitchen cooking at breakneck speed with the conversation going just as fast! Click here to go shopping for Le Bon Magot. Le Bon Magot Spiced Raisin Marmalata Le Bon Magot Tomato and White Sultana Chutney Every year the inspiration for the recipe starts with ingredients that I bring. I bring the best of the best and taste test them with all the Chefs I work with. And this gets the juices (saliva) flowing in the Triplets. The ingredients from ChefShop this year were a full line from Le Bon Magot and black garlic molasses. (I also bring the other items in this newsletter as perpetual items and gifts to the Chefs). Then, on Friday, the first day of demos leftovers abound. Extra proteins are the impetus for the meal. Greens and other accoutrements are gathered and after a protracted waiting period with wine tasting (that’s the wine part of food and wine) they start. Making a plan that then produces the best meal of the year. Shop Now for Spiced Raisin Marmalata and Tomato and White Sultana Chutney! 2018 Aspen Recipe 'ish Salmon Sauce with Black Garlic Molasses! This year the “leftover” protein was salmon and dover sole flown in first class from the east coast. For the salmon the ingredients were chosen and then blended. (FYI the blender was the “popular tool” this year for prep and the stage.) You can start with the proportions and adjust as you go. Blend the tomato - white sultana marmalata (20%), spice raisin marmalata (20%) with black garlic molasses (40%) and shoyu (20%). Add a little chili pepper, two shallots and fresh ginger. Move the sauce to a saucepan and warm on low heat. Pan fry the salmon and then cover the flesh and bake skin side down in the oven. The result was awesome. I am not a fan of stuff on my salmon, but this was killer! Somehow the sauce just blended with tons of flavor and yet allowed the salmon to be itself, too. Shop now for Black Garlic Molasses! Dover Sole A fourth Chef, Colfax, made the dover sole. Nicely baked with a fabulous crusty exterior. Charlotte, who assisted Chef Ludo in the dover sole demo earlier in the day, removed the skeleton of bones in one move! I think the secret is cook first. Applause followed! Leeks topped the dover sole, a radish salad topped with caviar, screaming hot guacamole and the perfect starch was bomba rice! It was all so good! A bliss of contentment set in. Shop Now for Bomba Rice! Espelt Moscatel Wine Vinegar This warm, light colored vinegar is first sweet and as it moves to the back of the mouth, the throat gets a jolt of acid! If you are to “taste” with a little lip and tongue, there is a sweetness and a wonderful grape and peach flavor, and the acid is subtle and later. Its very light persona is not aggressive, with fruity notes, that will create a wonderful dressing. A dressing that would go well with the summer bounty and delightfully with fall harvest, too. There is also a woodiness that comes with it that adds a round, perhaps cushy, finish to your palate. Shop now for Espelt Moscatel Wine Vinegar! Katz Gravenstein Apple Cider Vinegar This Apple cider vinegar blows the minds of Chefs every year! This artisan vinegar proves that when done right ingredients are truly an art form! And everyone wants to take the sample home! Shop now for Artisan Gravenstein Apple Cider Vinegar! D'Arbo Elderflower Syrup This is the mixed drink king! Well, if you call iced water and D'Arbo Elderflower Syrup a mixed drink. My "roommates" can't wait for me to open it and John K takes it home every year. It is a known treat and has many followers! Shop Now for D'arbo Elderflower Syrup! * Chef's Pick Organic Olive Oil For the longest time this oil has traveled with me wherever I go. I always plan to give it away in Aspen, but somehow it is all used up before Sunday! This is a grand year for this oil! Shop now for Chef's Pick Organic Olive Oil! * Soy Sauce Unfortunately by Friday night this was gone, poof, disappeared from the pantry shelves in the equipment room. This is always the go to shoyu. Hard to describe how or why it works so well in recipes, but it does. Other sauces do similar things, just not the same. This shoyu can transform any recipe! Shop now for Kishibori Shoyu!! Happy Week After the Fourth! Sweet Washington Lapin Cherries estimated ship date July 9th LAPINS are Shipping on Monday We are hoping that they will be as good as this season has been so far. Large and plump, a little less concentrated cherry flavor when compared to the Bing, it often "pops" at first bite! Just a few boxes left.... Last Chance for Picked-at-Their-Peak Sweet Washington Lapin Cherries! Cooking the Summer Farmer's Market This is the time of year that the Farmer's Market is over-flowing with options, and recipes abound with the abundance of early summer in the Pacific Northwest. Learn how to combine some of those lovely and delicious summer crops with some fine pantry staples to fill your family's summer table. List of Recipes: Red Quinoa Corn Salad, Tuna Nicoise Crostini, Summer Bean Feta and Tomato Salad, Yuzu Kosho Soba Noodle Bowl, Green Salad Radishes, Green Beans, Marcona Almonds and Peaches. ChefShop Cooking Classes Store Hours - come visit and have a few Lapin Cherries! 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 Fresh Cherry Dessert Compote Recipe Adapted from How to Pick a Peach, by Russ Parsons. We highly recommend this book! Check it out for down-to-earth advice on finding the best produce -- along with plenty of great recipes. Here's a brilliant way to turn frozen or fresh (but maybe not perfect for eating) cherries into an irresistible dessert. Serve over vanilla ice cream, and you're set. Look for cherry "seconds" at your local farmer's market - still delicious, but less aesthetically perfect than the "firsts." Cherry Chutney Recipe I found this recipe originally on Stacey Snacks' blog. It is easy to make, tasty, and a great way to use up those extra and imperfect dark cherries. Perfect on roast pork, chicken, white fish - or even chilled on a slice of double cream brie. Summer Fruit Slaw Recipe I adapted this recipe from the July 2011 Bon Appetit magazine, it was extremely tasty. Since we have the best curry powder on the planet (Madras Curry Powder), I thought it would be a great recipe for July. See what you missed in previous Newsletters Big Island Honey, Curry Powder, Turmeric, July 4th Recipes Black Garlic Ketchup - It's Awesome Picked-at-their-Peak Now, Saffron, White Pumpkin 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