"Did you know we have Grenadine, Chocolate Covered Brittle, Greece, Cleopatra and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE new  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Grenadine - flash back in time Jack Rudy Cocktail Company has done it again. Taking an essential component, in this case grenadine, and making old new again.  It's about going backwards in time and making a grenadine that is absolutely splendid'ish’esh for our taste receptors. Perhaps not just for them, but also in our memories. By taking the old formula of pomegranate (from a single family farm) & cane sugar along with a few ingredients, in a procedure that is undoubtedly a secret, to make a great grenadine that is not only new but also harkens to the past. From Medieval Latin, pomum granatum, describing apple with many seeds, and grenade in old French meaning pomegranate. It is thus deduced that Grenadines etymology comes from its main ingredient, pomegranate juice? The most modern of grenadine ingredients have changed from these three basic ingredients, to replacing grenade with red currants and other fruit juices. And then, to lower the cost of production even more, manufacturers have turned to a high fructose corn syrup, citric acid, sodium citrate, sodium benzoate, and the addition of flavorings & food coloring number blue, skipping fruit altogether, Not exactly true to the name! Unlike pomegranate “syrup”, which has a tendency to be sour and tart, and sometimes even bitter, Jack Rudy's grenadine is the perfect mix of sweet, flavor-rich and sour. It’s so good that you can eat it with a spoon! If we still had the direct flight on Piedmont Airlines from Seattle to South Carolina it would be worth hopping a plane just to get this Grenadine (and a bottle of Tonic Syrup), that's how good it is. Good thing we have our own supply! Shop now for both Tonic and Grenadine! Enhance your life with a Roy Rogers for boys (cola & grenadine), or a Shirley Temple for girls (ginger ale & grenadine). Either way, with a good ginger ale or cola and using the original maraschino cherry, you can definitely go back in time! Shop now for Jack Rudy Cocktail Grenadine Syrup! Chocolate Covered Brittle When you travel you will have a moment of desperation for the taste of chocolate And unless you have time to hunt out and find good chocolate while on the road, you just grab what you can, grabbing a memory from your childhood off the shelf at the next truck stop. It never fulfills the memory or the taste buds. Preparing for a trip of any kind requires careful planning. Chocolate that will satisfy is of course important, but you must also take into consideration resistance to damage from transit, severe temperature swings (don't store chocolate in the pocket of a car door! One word, Glop!), and ease-of-bite. On my recent road trip (of thousands of miles) I was pre-prepared. I had thought about it carefully; this was to be a gluten free and mostly dairy free trip, so snacks in the car were critical to keeping the stops to just for fuel. Unlike some, we had half a trunk full of food to sample, to giveaway, and to test the products "resiliency" by eating it over and over. Let me tell you when have a treat to eat, and after a couple of hours stuck, confined in a car, if it doesn't cut it you're done. No matter how hungry, you won't eat anymore. So, we brought Zero Grano and they became our go to snack when we needed something to tide us over when we got "meal" hungry. And the chocolate winner for driving was this Chocolate Peanut Brittle. Now, to confess, I love peanut M&Ms, but they really aren't very good for either your health or satisfaction. What I like about them is the peanut, the chocolate, and the crunch. So, when you have Zingerman's Chocolate Covered Peanut Brittle, it all comes together just like you want it to! Awesome crunch, good chocolate, and satisfying peanuts filled with protein. (Well maybe not "filled"). And I love the varying sizes of pre-designed bites. Keeps you on your toes, and that is important when you are driving long distances. Shop now for Chocolate Covered Peanut Brittle! Cleopatra's Pearls Just right by the handful. These and all the Pearls of Chocolate are a delight to have on (and in) hand always. Making cakes or anything with frosting, adding these pearls are like little gems you can pop without a care in the world and be a hero in the process! Like any great ingredient you can place a few on your pastry and a few in your mouth! A long time ago (maybe thousands of years), well before written history or at least typewriters, a discovery of evidence shows that man had discovered pearls. And as history is written since the invention of typewriters, the white, hard, lustrous pearls had been found on the shores of many beaches. With their wonderful inner glow these rare, hard-to-find gems have become some of the most valuable natural gems in the world. And we know now these Chocolate Crunchy Pearls are an amazing gem! A single one is tiny, but an explosive bite of chocolate flavor. The crunchy center is just right! A handful is like a mouthful of small balls all moving around crunching delightfully all packed with flavor. Just like Cleopatra ordered, these are a treat-to-eat, perfect and just-in-time for baking season! Shop now for Cleopatra's Milk Chocolate Crunchy Pearls! June Taylor's Tomato Paste It is not like anything else on the planet! Making sure every organic tomato is blemish free, essentially perfect before she cooks them for three days. The hand work continues to create this amazing paste. This is a far cry from those tiny cans of tomato paste at the grocery store. The essence of organic, dry-farmed tomatoes cooked into a delicately sweet paste. Elegant and simple, and a wonderful addition to your next creative endeavor. This sauce is power packed and not to be taken lightly. Think appetizers or a swirl on a plate, go beyond and think outside the box. Shop now for Tomato Paste from June Taylor! Greek Olive Oil Laconiko has a strong color of green and yellow compared to most of the year’s pressing. When sipped, it has a fruity banana start and then dissipates quickly to the back of your mouth. What starts as a subtle tickle turns into a nice burn that creates the cough. When taken in a mouthful, swirled around before swallowing, not only is the olive present, but it feels like the leaves of the olive tree are there as well. What fun! This oil is from a fourth generation family of oil producers whose orchards are on the sandy beaches of Southern Peloponnese, just outside Sparti, Greece. With their relatively small number of olive trees, surrounded by orange trees, it makes for a unique and wonderful oil. Shop now for Laconiko Greek Olive Oil! Dulce de Leche Delectably thick and creamy, this silky-smooth concoction has a rich mouthfeel and a deep, dark caramel flavor that's not too sweet. It's the milk that makes it great! Dulce de Leche is a traditional artisan dairy product created with fresh milk, sugar and vanilla. In Argentina and throughout South America, dulce de leche is an absolutely indispensable product to have around the house, and it's often eaten simply spread on toast. Shop now for Dulce de Leche! The most amazing Maritime Lavender Honey! This is the very bestest, most delicious, lavender honey on the planet. Is there a difference when it comes to lavender honey? Yes! Absolutely! There are 45 different species and 450 varieties of Lavender and each one gives your honey a different flavor profile. Where it is grown matters, too. This honey is from pollen gathered from lavender planted along the shores of the Mediterranean. As a result, Maritime Lavender honey has a slight saltiness that enhances the overall flavor. Like lavender honey on steroids. Shop Now for Les Ruchers de Bourgogne Maritime Lavender honey! * Demi-Glace Gold A traditional demi is hard to make and harder to come by already made, but we've found a winner. Here, a brown stock is combined with a roux-thickened Espagnole sauce, then reduced until it acquires a shiny, gelatinous quality and deeply rich taste. The Demi-Glace Gold is reduced for over thirty hours, producing superior taste and sheen. Irreplaceable in French dishes, it can also turn up the volume on any stock or soup. Very handy kitchen shortcut! Shop now for More Than Gourmet Demi-Glace Gold * Flavorrich When you taste this Lemon Sultana Marmalata your mouth comes alive with the flavors that embody the past with a twist and turn to the present. With just a spoonful you can change the mundane to the insane! Fragrant saffron, licorice-scented caraway, citrusy lemon and zaftag verjus from Wolffer Estate Vineyards all combine to produce a luxurious marmalade evocative of the dried fruit preserves of Turkey. Particularly good with goat and sheep milk cheese, pork, smoked chicken, white fish or even cheesecake. Shop now for Le Bon Magot Lemon Sultana Marmalata! * 75% Bars of Chocolate! The gorgeous Pyramide des Tropiques is the pièce de résistance of the François Pralus chocolate bar collection. The Pyramide contains ten 50-gram bars, each hand-wrapped in a different color. Each bar is created with cocoa beans that originate in different plantations across the worldwide cocoa zone, and each has a cocoa content of 75%. This phenomenal range of flavor profiles, from the heady and full-bodied to the exotic and delicate. The collection consists of: Papouasie, Indonésie, São Tomé, Trinidad, Venezuela, Tanzanie, Ghana, Madagascar, Colombie and Equateur. The pyramide is worthy of a chocolate-testing party for you and your friends, and it makes a perfect gift for the chocoholic and epicure alike . . . for dark-chocolate lovers only! Click here for a Pyramide of Chocolate! Get ready for Fall. Perhaps the best ChefShop Cocoa Powder This dark, unsweetened, Dutch process cocoa powder is in a class unto itself. They have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch process cocoa powder has a touch of ground vanilla bean. "Bought for truffle-making Christmas 2010. Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. .... " -- F W Stock up, keep the pantry ready, shop now for Cocoa Powder. 10/17 Holiday Small Plates and Appetizers Class Be prepared for any pot-luck or holiday party, or have a small plates party this holiday season yourself -- after all, "small plates" are all the rage. Add to your repertoire with five easy recipes from Pam's list of sasonally-focused, quick and easy, go-to hors d'ouevres. She will show you how to make some of the recipes she uses when catering for others or throwing a party at home. Five fool-proof winners that are simple to make and guaranteed to please, including: Baked brie puff pastry bites, Endive leaves with pear, spiced nuts, blue cheese and maple-balsamic vinaigrette, Watercress-celeriac soup shooters with Za’atar sticks, and Turkey and sage stuffing meatballs with cranberry-ginger conserve And when Pam is cooking, you know it's going to be good! ChefShop Cooking Class Store Hours Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is north of the shop and south of Champions Party Supply. Easy open parking lot. Click here to see the map. This Week's Recipes Don's Chicken Livers Recipe Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This is Don's favorite chicken liver recipe. Master Quinoa Recipe Quinoa should always be rinsed in a fine sieve for several seconds before cooking to remove the saponin on the outside of the grain-a natural bug repellant! If not rinsed off, it will impart a bitter flavor. File Gumbo Recipe This traditional stew known as Gumbo is what one thinks of as the food of Louisiana. Filé Gumbo is when the ground leaves of sassafras are added to the recipe. Because Filé (sassafras) should be added as the final step, as a topping at the end, adding it to any gumbo is possible. Chicken and Seafood with celery, bell pepper and onions. Relatively easy to make, gumbo is a mix of many ingredients, in some ways the more the better. There is not "one" gumbo recipe, as there are many variations on the theme. The key to a good gumbo is time. Slow, low heat, can make the best gumbo. See what you missed in previous Newsletters Black Lemons Limoo Omani, Bitters, Cheese & More Caramel Crumble, Flaky Crunch Pastry, Parm Shakshuka-Eeasy, Simple, Spring Parm, Baking 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