| Supporting Family-Owned Artisan Producers of Hard-to-Find Ingredients since 1999 |
|
Oils on Sale |
It has been a couple of years since we had a good olive oil sale. We really try not to have any olive oil "leftovers", as it really does have a shelf life of about two years if it is "clear" and unopened. Our goal is always to give you as much time with your oil as possible.
So, what we have is a mix of different oils for sale. Some a little older than others. A few 2009 pressings and the others from 2008, all of which were bottled in mid to late 2009.
It is important to note that not all oils are bottled equally. Or for that matter and more importantly, not all are stored the same! The modern and best way to store a pressed oil is in stainless steel vats in order to keep light and oxygen out. Then, the oil is bottled as demand warrants throughout the year.
This is why we don't stock large amounts of oil in a warehouse to sell later .... we like to get "freshly bottled" olive oil every month or so. This equates to a better tasting oil all year long. All the olive oils we have were ordered recently to have on hand while waiting for the 2009 harvest to be bottled (and available) for the year. Well, the 2009 oils are starting to arrive and we want to move out the small amount of inventory we have left to make room. The oils still have the same profile they did a year ago, with perhaps a bit of mellowing of the pepper and edginess some might have had.
These are great oils with great flavor and at an excellent price. Go shopping and save while supplies last!!
|
OPINIONATED ABOUT DINING (sponsored link)
...is looking for people who can review restaurants in specific areas of the country. And in exchange for contributing your opinion to their dining survey, you can get some good stuff from ChefShop.com. Reviewing 50 restaurants will get you $50 in credit, 75 restaurants will get you $75, and really big eaters can earn credits up to $150. It's easy to do and easy to earn. Click here to register and then just state your case and be tickled pink! |
 |
Chocolate Mint Crisps... don't be fooled by the name, this is a thin chocolate wafer with chunks of crunchy Black Mitcham peppermint bits. Straight from the UK — home of the curiously strong mints...
|
Back in Stock
Ketjap ManisSweet soy in a thick sauce, perfect for marinades and a palette perfect paint for your palate and plate. Our quarterly shipment has finally arrived. |
Rosebud Mint JellyIt's Spring leg-of-lamb season and this is the best mint jelly on the planet... that is if you like to taste real mint more than jelly. |
Sticky Toffee SauceFrom Hawkshead Relish Company. Hawkshead makes some of the very best stuff on the planet. Fun names, fun ingredients, really good taste, hardly ever what you expect. I gotta tell you, whenever you taste something made by the folks at Hawkshead, you know it's really well made and made by hand! Sticky Toffee Sauce is a great topper to vanilla ice cream. Or just eat it straight out of the jar.... |
|
This Week's Recipes
OLIVE OIL CAKE
One of the most delicious ways to use your favorite olive oil. Ever popular and delicious — and so easy to make. Also delicious when made with flavored olive oils — such as Lemon Olive Oil. Top with powdered sugar, or a drizzle of the Sticky Toffee Sauce....
FLANK STEAK MARINADE
A perennial favorite - easy to make in any season.
PASTA WITH GREEN BEANS AND POTATOES
Great winter fare. Heirloom potatoes are all over the farmer's markets right now. Also good with good frozen green beans, if you can't find fresh.
SIMPLE KETJAP MANIS BBQ SAUCE
One of Tim's favorite BBQ sauces
|
Newsletter Subscriber Discount Code
|
Enter this code in the "coupon code" box during checkout (see below). Our thanks for subscribing! (Valid through Tuesday, March 23, 2010. Discount not valid on fresh/perishable items or already discounted products.)
|
Do you know someone who would enjoy this newsletter?
Forward it to a friend by clicking here. |
|
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.
To unsubscribe just click UNSUBSCRIBE or send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1425 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. |
|
