Zzang! Get ready Copper River - chefshop.com/enews
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 zZing!
On any given day …
On any given day, no that's not right. Once upon a time there was a man who made great sandwiches in a town full of wolverines.
Through evolution, a bar was born. Not just any bar. Power wields great things, though rarely does it share a great taste.
You've had a candy bar before, or tried them, on purpose, or out of hunger desperation. They may do their intended job of getting your caloric counter up, staving off some sugar crash and keeping you from going wild. Yet it rarely ever fills your taste buds with joy or makes you crave another.
Until now.
These candy bars are full of power, yet they have no additives and are gluten free of filler junk. They remind you of the candy bars you used to eat that had sugar and not high corn syrup. And by the way they really taste good. They feel good.
No matter which way you cut it there is a nut in every bite.
Zzang’s are perfect to keep on hand when you need a treat. And while filling a much needed pick-me-up, they satisfy a flavor profile that you have been missing.
So good we pack-em-up in a triptych. One would be just plain cruel.
Shop now for a triptych of power!
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 A battery of Barrels
Acetaia San Giacomo
In the same battery of barrels of the Tradizionale, this is produced solely from cooked-down grape must, carefully aged and fermented in a series of carefully chosen woods.
The nose of this condimento balsamic vinegar opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure.
Similar vinegars of the same age don’t compare to the complexity of San Giacomo. Our favorite to always have on hand, it can go from simple to sophisticated dishes!
San Giacomo's Mezzo is wonderfully versatile. Andrea, owner of San Giacomo suggests it for salads, grilled meats, young cheeses, and ice cream…this is an everyday elixir of happiness.
Shop now for fabulous Balsamic Vinegar!
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Wild Alaskan
Never frozen Copper River Salmon!
We are about four weeks from the first Copper River Opening. At nearly 300 miles long, the Copper River is one long upstream fight against currents in some places reaching 15 MPH. This instinctively prepares the fish with extra “energy”. The first to spawn for the season, Copper River Salmon are known for their reserve of fat to return to the spawning ground of their birth.
It is this “fuel” of fat that makes Copper River Salmon one of the most sought after fish of the year. Last years run was good, over 700 thousand of sockeyes and 4 thousand of the kings.
It is such a big deal here in the Northwest that the arrival of the first caught Copper River Salmon opens the evening news! Imagine the Captain of the Alaska Airlines plane holding the first symbolic fish to go to the all important restaurants around Seattle. I have heard at the very same time restaurants on the east coast are serving up Copper River too .... not sure how that could happen.
We have also been told that more Alaskan Salmon is sold than caught!
The natural bright color of the reds (sockeyes) and the kings is a good way to check for authentic Alaskan Salmon. To check for freshness, another all important factor is smell. If your fish smells fishy, it’s not the best! (Even so, always wash your fish before cooking.)
If you ask the salmon lovers here, it’s the sockeye (highest in Vitamin D) they crave. The thinner fillets seems to make them taste richer even though there may be more total fat in the kings.
Our Wild Alaskan Copper River Salmon flies in, never frozen, and air shipped directly to you. Only if you are in Seattle or at the mouth of the river would it be fresher! (We do not recommend ordering your fish to arrive from the first “opening” where the price can be multiple times the price and no guarantees any will be available!)
Shop now for never frozen Alaskan Wild Caught Copper River Salmon! |
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Classic Noodles
Udon Noodles for a classic soup!
Meyer Lemon
Meyer Lemon Olive Oil. It is so, so versatile! Salads, lentils, fish. We raced through our first bottle! You can't go wrong.
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Cooking Class! |
Cooking Classes with Chef Karen - Spanish Tapas Class
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as piquillo pepper stuffed with herbed goat cheese, citrus-marinated olives, tortilla de papas with garlic aioli, marcona almonds with rosemary & sea salt, deviled dates, Catalan white beans and more!
Treat Yourself, You deserve it! Come on down and sit a spell.
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