Sorrento Lemon Panettone! Albacore Tuna, Red Salt - chefshop.com/enews
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EXCLUSIVE
SUBSCRIBER
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In this issue:
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Moroccan Cumin
Red Sea Salt
Sacred Sea Tuna
Category - Anchovies
perfect treats
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anchovy fillets
in olive oil
fruitti di bosco
berries of the forest
arancia e cioccolato
orange & chocolate
classico
classic panettone
as seen in
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pastry crunch
food & wine magazine
fennel pollen
la cucina magazine
lemon panettone
new york times
cocoa powder
saveur 100
smoked turkey
The New York Times said this is the best smoked turkey in the country! The perfect size, this fully cooked applewood smoked turkey is not too big, with every inch having a wonderful light smoke flavor. From the skin to the thigh, paired with a juicy cranberry sauce and every bite is a treat! Order soon as we have a limited supply.
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Sorrento Lemon Panettone
Albertengo fabulous favorite
Don't tell, but I snuck a handful (I like to tear my Panettone) from the store sample when no one was looking today. And it is good!!! It might just be (at least this one) better than last year's! It's this time of year that we can't wait to taste all the cakes when they come in.
This year we are only sampling the Sorrento Lemon Panettone for the next two weeks so you, our online legion can order up what you want before the hordes come to devour our samples and buy all the cakes when they take them home.
Light, soft, rich; there is nothing like them.
Nancy says"Best Ever"
Marian Burruos said "I'm still smitten. It is soft and buttery, and its candied lemon replaces the conventional raisins and candied citron."
And just today a longtime customer called and said he was just back from Italy, and said we have the best (Panettone) you can find and he wanted to make sure he got his order in right away!
Order up, they come in and they go out!
Shop now for just arrived Sorrento Lemon Panettone!
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Hawaiian Sea Salt
Red Alaea Volcanic Salt
Red Alaea clay has been a familiar part of Hawaiian cuisine since before the coming of the Europeans, and it was known to be laden with healthful benefits. It's the iron oxide in the famous Hawaiian Alaea clay that makes this salt red; actually more of a burnt sienna color. And, it is known to exist only in the islands of the 50th state.
During heavy rains in ancient Hawaii, sediment containing the red volcanic clay called Alaea was washed to the sea. When this red water became trapped in tidal pools, evaporation created a red-tinted sea salt that local inhabitants collected. While much of the salt was used in sacred rituals, it was also used to preserve food.
Suggested Uses
Today, the salt is used in traditional dishes like
Kalua Pork, and by discerning restaurant and home chefs who appreciate this salt's unique history, taste and appearance. This coarse crystal salt adds depth and complexity to savory dishes with its earthiness. Wonderful on grilled meats and vegetables, and also in thick winter stews.
Shop now for Red Salt
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Christmas Stollen
Just arrived! A traditional loaf-shaped German sweet bread made with candied orange peels, golden raisins, rum and marzipan, and covered with powdered sugar or icing. Originating from Dresden, Germany, stollen is usually eaten during the Christmas season when it's called Christstollen.
Shop now for just-baked stollen
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Triptic of Brittle
This runaway hit is crunchy, munchy and not too sticky. From hot to chocolate, it's just the right amount of brittle! It's the perfect treat for yourself and others. It should be a staple of everyday life I think.
Shop now for Trio of Brittle
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Mother Sperry's Plum Pudding
Winnie Sperry has been producing this classic English steamed pudding from an old family recipe for over 20 years. She markets the pudding only in the Seattle area, but locals have spread the word and now she has fans in all corners of the U.S. Each year her loyal followers have her "whisk" them up a pudding for their holiday tables.
Shop now for Plum Pudding
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Almond Croccante
Like the best peanut brittle you could ever imagine - but with whole almonds, not peanuts. This croccante is an Italian treat made by the Antica Torroneria Piemontese, specialists in traditional sweets.
These are also great to have around during the holiday season - tied with a gold bow, they make terrific last-minute hostess (or host!) gifts.
Shop now for Almond Croccante!
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Oregon Albacore Tuna
Feed Your Body, Mind & Spirit
What started at age 13 in Oregon and then on to Alaska as a commercial fisherman, Rick Goche evolved into creating the Sacred Sea brand of Oregon coastal troll-caught Albacore.
The tuna inside the can is hook-and-line caught by surface troll method, the "cleanest," most sustainable fishing method. Catching one fish at a time instead of using nets or long lines that are used in conventional fishing operations enables them to treat each fish humanely and individually for the maximum quality and nutrition.
Each fish is humanely dispatched the moment it is put aboard the boat. This eliminates the bruising and meat damage seen in conventionally handled albacore. The fish are immediately "vertically" bled which results in 30% more bleed-out. As soon as the fish are bled they are flash frozen by brine immersion, which is the fastest most efficient method of freezing.
Sacred Sea uses fish that are filleted raw and hand-packed into cans where they are then cooked - cooked once in its own nutritious liquid. Through their process, the nutritional value (and fresh taste) of the fish is still in the can… not on the floor!
According to studies by Oregon State University, West Coast Albacore, on average, contains at least 60% less mercury than typical canned tuna. From June to October of each year Rich harvests these younger fish, which range in size between 10 and 30 pounds. Because they are young, mercury accumulation is not of concern.
Shop now for Sacred Sea Tuna
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San Giacomo Balsamic
The nose of this medium-thick condimento balsamic vinegar opens both sweet and tart. 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.
Elderflower Syrup
My Elderflower bottle is mostly empty now. When you work all night alternating between hot tea and cold water it can get a bit monotone. So I like to mix it up and add a splash of Elderflower. It makes for a simple almost no calorie refreshing drink!
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Give the gift of class! Cooking that is.
Taste-of-the-Cakes coming!
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Cooking Classes with Chef Karen - Spanish Tapas II Class
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of classic Spanish tapas dishes using traditional Spanish ingredients. There are literally hundreds of potential tapas recipes to choose from. Chef Karen hasn't decided yet which recipes to make -- but rest assured, each and every one will be delish. So sign up now, before we sell out -- and check back later for a complete list. Or just come and be surprised!
Open Sundays now to the 25th! C'mon down and be the first to try this year's holiday specials! For the first time in our 16 years all the cakes arrived in the same week! Please note not everything is available to sample. That might not happen until the Taste-of-the-Cakes Party.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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