"Easy Summer Recipe Ideas, Drinks, Chef Louis Recipes from the Bakery and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE louis  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Rega Rega San Marzano D.O.P. Italian Grown Tomatoes These certified D.O.P. Italian San Marzano tomatoes are totally awesome. Simple, fall apart with some heat, they are the best tomatoes for a sauce. From basic to simple with add-ons they make a sauce you can toss on a bagel (pizza bagel), on top of a toasted tortilla (tortilla pizza), or on a pasta. Summer when the weather is too hot to cook, make one of these. No brains involved. The way a can opener dinner should be. Click here for Italian grown certified San Marzano Tomatoes! Yuzu Kosho Red Replace the pepper flakes In your pasta "red" sauce you can try a touch of Yuzu Kosho instead of red pepper flakes. Add a little salt and heat with a tinge of citrus. Like the red pepper flakes in a sauce it will open your senses without burning your buds. And it's a natural "twinge" to add to your tuna fish salad. It's easy and a little goes a long way. Shop Now for Yuzu Kosho Red! Tuna Fish in a Can As do Mar - Atun en aceite de oliva! Always one of our favorites to have in the cupboard standing by. From tuna on a cracker to crumbled on a salad, great tuna in a can is summertime fare. On the days that are so hot you just need and want the taste of excellence with the ease of a flip-top can. One of the great diet foods on the planet it satisfies the palate nicely. Tuna fish salad on a cracker or a spoon, it visually (and taste) seems to go with deviled eggs! A bigger can than the "lunch" snack oval Ortiz Tuna and with a touch of olive oil compared to Sacred Sea Tuna, it fits the bill for dinner! Shop now for As do Mar tuna with olive oil! Chef Louis and Don In 1962, The Bakery Restaurant was opened in Chicago by the great Chef, Louis Szathmary. In 1980, one of my dearest friends and former classmate, Don, got a job in Chef Louis' kitchen. A job so that he could pursue his photography career. Don ended up being Chef Louis' "night shift" Chef. No fancy names, like Sous Chef, or Chef de Cuisine; just the "Night Cook" who ran the kitchen and his future wife ran the front of the house. That is how Don, for the most part, views the world and the kitchen. Nothing fancy, just plain cooking. But, what amazing dishes he creates! The subtleties that exude from within one of his dishes are exquisite. It is the "personality" that comes through his hands that makes every meal a treat. I was reminded of this when, on a trip to Chicago to meet with my friend Marc about a company there, we got to talking about food. Marc loves food and he brought up how he missed The Bakery as a great place to have dinner. I casually mentioned that my friend, Don, used to be the cook there. From then on the trip was about meeting Don. Click the link below to see the snaps and the story. Click here to see the recipes. Click here to see what Don made for Marc and photos! Piquillo Pepper stuffed in a Manzanilla Olive Stuffed Olives that are awesome are hard to find. These olives are the ones our very dry martini customers love. Spanish peppers roasted and stuffed into "extra fancy grade" Manzanilla olives make them firm and not squishy! (Contains MSG.) Shop now for Stuffed Olives! Feuilletine Flakes As Tina says, in Food & Wine Magazine (November), "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." It's strawberry season! And whipped cream (in moderation of course) topping a bowl of strawberries and all topped with flakes of Feuilletine is the perfect finish after the sun sets! They're not just for baking, flakes are for eating, too! Licuado de Platano Licuados are milk-based drinks often made with fruit. In this case with bananas. All you need is a blender and in about a minute you are swallowing a soothing smoothie! We modified it slightly to mix-it-up for a summer refreshing twist. One cup Ayam Coconut Milk Cream, one cup almond milk, 2 bananas (frozen if you got 'em), 2 cups ice, and cinnamon to top. Blend to smooth! It's lovely if you like this kind of thing. Makes you think you are in the tropics... And change out the milks for cow's milk if you prefer. Shop Now for Coconut Milk! * Mama Lil's Kick Butt Peppers Add these babies to your sandwich or your guacamole, they spice up your life! Hot, but cool. A secret ingredient to deli sandwiches in many kitchens they also top a nice smear of cream cheese on a cracker. Refreshing with spunk to get you out of the summer funk! Shop now for Mama Lil's Kick Butt Peppers! * Chocolate Extract Made in small batches in the Ballard neighborhood of Seattle. Each of their extracts is made by hand using the highest quality organic cocoa powder available. Aging the cocoa extract helps ensure a well balanced end product, with a bold flavor and soft aroma. Perfect for baking and cocktails. Shop now for Chocolate Extracts!! Delight in Summertime! Washington Sweetheart Cherries are picking soon SWEETHEARTS picked-at-their-peak are Shipping on Monday the 23rd. A brilliant red, Sweethearts are a fairly new sweet cherry developed in British Columbia. A large, bright red fruit that matures five to seven days after Lapins, the Sweethearts have great flavor with a nice hint of tart on the finish to balance the sweetness. Their unique taste is a spectacular finale for the summer cherry season. The slight tartness makes them the best of the bunch for baking, as they lend that slight "sour" cherry flavor to pies, breads and my favorite recipe - cherry clafouti. The last Picked-at-Their-Peak Washington Sweetheart Cherries for 2018! 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 families 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 Sweetheart 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 Grilled Fruit Packets Recipe This is a perfect camping recipe. Really takes advantage of whatever fruit is available at the time, and takes advantage of the work and toil you put into building that camp fire. This recipe does require bowls, though. Perfect served either over honey or vanilla ice cream, or topped with Honey Creme Fraiche. Yum! Fruited Couscous Recipe Fruited Couscous Recipe - adapted from Chef Tamara Murphy's cookbook TENDER. Sweet Peach Tempura Recipe A great variation on the traditional tempura recipe and a great way to enjoy summer's fruit bounty. The recipe calls for peaches -- but you can use anything really: apples, pears, nectarines, or bunches of blueberries or cherries. Sprinkled with powdered sugar or drizzled with a runny honey - so easy and oh so good. Also works great with aged prunes -- totally melts in your mouth. See what you missed in previous Newsletters Best Meal of the Year - F&W Classic Notes - Recipe Big Island Honey, Curry Powder, Turmeric, July 4th Recipes Black Garlic Ketchup - It's Awesome 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