Honoring Marcella Hazan this week her birthday, New Effies, Back-in-Stock Coconut - chefshop.com/enews
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 Honoring Marcella Hazan
My first memory of Marcella is not culinary but electronic.
Under pressure by MSN (our "employer" at the time in the stone age of the internet in 1997) to find a well known, famous culinary person to "chat" (do you remember chat? It involved typing).
So Mauny Kaseburg, our partner/founder way back when, came up with a list of people that might work. Funny thing back then though, not a lot of people had computers at home, and most were still dial up. (Do you know what that is?) And, when we asked those that had computers, they didn't know how to do this chat thing, let alone know what we were talking about.
Except one! And that's how I met Marcella (and Victor) over the typed words of our chat. Now don't tell Victor, but there wasn't a lot of actual "viewers" at the time, only Microsoft people and someone important at Oracle that was able to chat with us. So we asked many of the "interactive" questions about how to cook Italian that day. And, in the process, solved a lot of debates (rights and wrongs) about cooking in general, and cooking Italian.
From there, most of my interaction (and education) was via email with Victor and Marcella about products they were looking for or asking about. How can you not listen if they told you to find something that was essential for cooking, or not jump around the warehouse when they let us know they liked something we had found?!
The first time we met in person was for the launch of her book; Amarcord, in 2008 at our warehouse in Seattle. For those of you who got to come, you will remember it was a wonderful evening with dinner and conversation about food.
It was a wonderful visit with friends and it cemented our relationship. They especially took a liking to our actress daughter!
If you didn't know, Victor has been working on a permanent memorial for Marcella; The Marcella Hazan Culinary Scholarship at The International Culinary Center (ICC), in New York City and Silicon Valley.
During the week of April 15th, Marcella's 90th birthday will be celebrated in NYC and five other cities. (Click here to see where).
To read about the scholarship, you can click here.
And if you can't make it to the event in NYC you can also participate in helping to extend Marcella Hazan's legacy and her scholarship here.
Marcella Hazan, with her many cookbooks and her ability to share her cooking skills and knowledge, will continue on with this Scholarship at ICC. This week, consider making Marcella's Busara-Style Pasta Sauce in her honor and memory. The recipe is here.
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 Effie's launches two new "cakes"!
Rye, Crispy and a Cocoa version too!
First up is the Rye-Walnut Cake. When you think of Rye, you think of savory, and you think of sandwiches. Pastrami on Rye, corned beef, or a fabulous Reuben. That's what you think of when you hear rye.
So when you first open Effies Rye-Walnut cake (think like a biscuit) you get the rye taste right away on the back edge of your tongue. And with the first bite there is a sweetness that comes out, and you crave for more!
Not immediately savory, the fabulous familiar crunch (that all Effie's have) brings on the thoughts of what to pair it with. As you bite into your third "cake" you read the package in search of the "secret" that makes it so good! Joan and Irene (owners of Effie's) recommend a good sharp cheddar, by the way.
The Cocoa Cake is a pleasant surprise as well. But if you think you're going to have a chocolate bar or a chocolate cookie, you would be wrong. The cake initially actually feels more savory than the Rye. Perhaps it's the brain taking over the taste buds. This is the perfect mix of cocoa (a.k.a. chocolate) and a savory cake that is crispy crunchy. Most chocolate-like "cookies" achieve this cocoa feel with chunks of chocolate, or overwhelming flour filled with cocoa mass. This is not the case with Effie's Cocoa Cakes.
First is the bite, you get a crunch, bite some more, a hit of salt, press your tongue to the top of your mouth to savor the chocolate, and a finish of salt. All from a biscuit called a cake! It is amazing, amazingly good!
Effie's has the crunch that you want, with the flavors that amaze!
Shop now for the biscuit that acts like a cookie!
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Back-In-Stock!
Coconut Macaroon Cut
A wonderfully fragrant dried coconut. The tiny flakes are what professional bakers call "macaroon" cut because they are perfect for coconut macaroons. These flakes have absolutely nothing added, no sugar, no preservatives...what could be better than that.
Not just for macaroons or even just cookies, though they are perfect for that … add the flavor of coconut to recipes from India, Thailand or plan on pairing it with citrus, though lemon is often the best.
Use it as a sprinkle or mix it in the batter, this cut is big enough to add to the bite, small enough to hide.
Shop now and coconut!
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Put a sparkle
in your kitchen with Katz Sparkling Wine Vinegar. Now it's not bubbly, but it it is light and full of flavor. Perfection to a salad. Back-in-Stock this week!
bing!
Bada Bing is so good it's like a candy bar in a jar! Sweet, good and fool proof satisfaction!
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Cooking Class! |
Cooking Classes with Chef Erin - Tuscan Italy Class
Sink your teeth into five seasonal dishes with an Italian accent. Storytelling, laughing and an excellent meal are guaranteed. Together, we'll enjoy: Fetunta with Borlotti Bean Puree, Tuscan Ragu with Strozzapreti pasta, Cannellini Bean and Tuna Salad, Tuscan Kale Salad and Semolina Cake with Almonds for dessert.
Etruria is expected to arrive and be in the store on Friday! We will start sampling some of the goodies! Help us decide what to open first!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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