KATZ Organic Rock Hill Ranch EVO, Botanical Bakery Shortbread, Bigoli Nobili Mori Pasta - chefshop.com/enews
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In this issue:
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Rock Hill EVO
Ginger Shortbread
Mori Pasta
Back in Stock
Recipes of the Week
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Crackers
A great combination of salty Kalamata olives and the sweet flavor of succulent Adriatic figs. Try these crisps on their own or enhanced with soft cheeses such as chèvre, brie or triple crème.
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Going for the Gold!
A gold medal for a sophisticated olive oil. It's not for everyone for sure. You will need to have tasted a lot of oils to appreciate what is stored in this bottle, and even then it is so refined, so unique, it might not fit your palette. One thing is for sure, it is really a refined, defined oil.
On March 30, the Yolo County Fair Board hosted its seventh annual olive oil competition, receiving 143 entries from 61 producers from throughout California.
KATZ Organic Rock Hill EVO was the hands down winner of the winners! It won a Gold Medal, Best of Class, Best of Show and, the newest award,
given to the oil chosen from the Best of Show oils, the PATTY BOGLE-RONCORONI AWARD; THE BEST OF THE BEST
This is an olive oil worth trying. My opinionated daughter, whose extremely heightened taste buds (read, limited diet), loves this oil on popcorn. For me I like it on chicken or toasted bread with sea salt. It's a real treat!
Shop now for Organic Rock Hill Ranch
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Going Full Circle
Ten years or so ago, we started a little company with a great big idea. With that idea, we hoped someone really big would think so, too. Three big idea companies did, but I am getting ahead of myself.
In order to make a "company" quickly we needed serious food people; ones who had resumes stained with food. We were lucky. We had friends who had friends, who had even more friends. We quickly compiled a great bunch of food lovers. We even had a sales person who came to sell us something, and ended up staying to be an employee!
This is where Charlie comes into the story. He was the "geek", the tech person we needed to help with all the "systems." Unbeknownst to me, there was a high percentage of tech like people who loved food, of all kinds. And, Charlie was more food than tech!
In fact, he had a better sense of what people really wanted than our food buyer did. We still carry products that Charlie suggested ten years ago. Though the time of "selling" one's soul for business was both exciting and excruciating, I distinctly remember the day Charlie and I had a conversation when we realized funding had stopped before it had even started. He said, "I should go. I cost too much and I don't add value to the food." The words were logical, yet I knew that he added "real" down-to-earth value.
My heart was right and now, ten years later, Charlie (with his wife, Sondra) have a little company that makes some great shortbread. Flavored with the essence of spring and summer, we chose three flavors to start.
If you love shortbread, you will love these. Along with Willow's Heritage Shortbread and Charlie's Botanical Bakery Shortbread, you will never have a reason to go to Scotland. Well, at least not for shortbread.
Shop now for the best Shortbread this side of the pond
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Mint Balls
Now here's a candy we support - delicious, pure mint flavor and only three all-natural ingredients!
Uncle Joe's Mint Balls first appeared in Wigan, England in 1898. Over a century later, they have practically achieved iconic status. The recipe has remained a closely guarded secret, but these refreshing minty treats are still manufactured in the traditional way, over open gas fires.
Ingredients: Pure cane sugar, oil of peppermint, cream of tartar.
Vegan, gluten-free.
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| Recipes of the Week |
Lobster Mac and Cheese
It must be cookbook month! We saw three new cookbooks this week. Try this recipe we adapted from Maine Classics. Two Chefs who are James Beard Foundation Winners have this new cookbook that is worth taking a look at. By Mark Gaier & Clark Frasier.
Maple Cranberry Glaze
We see a lot of cookbooks every year. One that is interesting and makes me wish I had more time to read is rare. This one looks pretty good. Sear Sauce & Serve by Tony Rosenfeld. Running Press.
Fennel and Zucchini Soup
We adapt this from the April Issue of Bon Appetit. They have this weeknight cooking section for easy meals. Worth checking out this month.
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