V Smiley Honey Preserves, Tasmania Leatherwood Honey, Fabulous Feuilletine Flakes - chefshop.com/enews
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 Preserves of the Hive
Returning to our human roots.
As the advent of electronics takes us further into the future, many are choosing to return to the hive quite literally.
V Smiley is just one of those people. With her roots in Vermont she's traveled far and wide and, lucky for us, she stopped in Seattle on her path back to Vermont.
Here she has started to bee (in her spare time from being a “cook” at Whales Wins, Chef Renee’s new place) a preserves maker. It's these preserves that are created with honey that makes them quite unusual. On the one hand it's just a sweetener (the honey) coming from Bees instead of sugarcane, on the other (hand) it's quite unusual.
The honey gives the preserves a character that is different because, the sugar(ing) has a personality (flavor) too.
The fruits in the preserves are more present in the mouth, and when they mix with the honey they seem to show their savory side. It's quite a bit different than what you would expect. I expect perhaps it is because the flavors are not overshadowed by the sugarcane (odd if you think about it, as the sugar is just sweet, perhaps the sweet overloads your senses) instead the honey steps in and gives your sweetness palette a savory twist.
It’s a balanced relationship and worth a try, just three flavors to start.
Shop now for Preserves with Honey!
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 The Best Honey
from the other side of the world!
We are talking about Tasmanian Leatherwood Honey. For the honey lover this is one of the pinnacles in flavor and taste for honeys. It's unique flora and location on the globe is truly a reminder to us about how important terroir is.
It's a honey that grows on you even if you are surprised the first time. Full in sweet floral aroma, bright colors, the perfect balance of sugars, and when combined with it's natural healthy qualities, it's a honey worth keeping.
Tasmanian Leatherwood Honey has been recognized by connoisseurs around the world for over 100 years. The special appreciation for Leatherwood Honey is derived from several things. First, its unusual flavor, sweet floral aroma and its complex aromatic palate that lingers; second, its quality factors, including bright golden color, low moisture and balance of sugars; and third, its healthy vitality.
This is a true favorite of the honey lovers. It's wonderful and unique flavor is upside down!
Spice it up and Shop now for the honey down under!
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Flakes
Crunch on
It's for baking they say. And it's true when you add it to the top of a cake, or to a cookie, it will always get a response from the recipient. Quietly, though, I just sample them by the handful, and it's just a treat of crunch!
Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find.
As Tina, of Food & Wine Magazine says "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch."
Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline.
Milk Chocolate Nut and Raisin Clusters is a recipe from Food and Wine Magazine that is pretty quick and good.
Shop now for the secret crunchy ingredients. |
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Mosto!
Time to re-fill, re-stock! The best everyday, every use balsamic (almost) vinegar. Andrea knows how to make everything perfect!
Indian Sweet
Pepper Pickle!
Gold Award Winner for great taste. Packed with capsicum sweet peppers and mixed with their own blend of home roasted spices and herbs. Mark of Hawkshead does it again!
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Cooking Class! |
Cooking Classes with Chef Lesa - Sultan of Cooking Class
The cookbooks of the era reveal Ottoman court culture to have been as food obsessed as the most passionate modern foodies. Savor recipes from the kitchens of Topkapai palace as we discuss this rich history of this ancient cuisine, and re-live Lesa's recent culinary trip to Istanbul. Together we’ll enjoy Mastabe (Yogurt with Chard), Pirinc Corbasi (Rice Soup with Saffron and Rosewater), Kisir (Cracked Wheat Salad), Salma Asi (Lamb with Chickpeas) and Cevizli Tel Kadayif (Walnut Pastry).
Saturday is a great day!
Come visit and sit a spell!
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