New Tomato & Raspberry, Cakes as a Verb, One Bite Says it All, Summer Chocolate - chefshop.com/enews
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 Perfect for the Season
Tomato and Raspberry Vinegars
Over a half century ago, good sherry vinegar was all the rage as a key ingredient, especially in those French recipes you were about to attempt at home.
Over a decade ago, artisan vinegars started to share the limelight with the handful we knew about. Gone were the days of the kitchen cleaner (Cider Vinegar) and the generic red (sherry and wine) vinegar as the only (and really bad) options for cooking.
Many years ago this tomato vinegar really opened our eyes to what a vinegar should be.
Taking a plant and creating vinegar from it is a scientific process and an art project all rolled into one. It's worth it though as you can definitely taste the difference in an awesome vinegar that shares the hand of the artist involved (think Katz' Gravensteins Apple Vinegar) and when the fruit essence is expertly extracted into a wonderful ingredient.
Take this amazing Acetoria Tomato Vinegar. Tasted straight up, it's distinct and, to those with a refined vinegar palette, can distinctly taste the tomato. I, for one, cannot, but when tasting the new bottle, a flood of memories fills my mouth from when I last tasted it many years ago.
Add this tomato vinegar atop a robust tomato salad and you will feel like the world is your oyster.
This, by far, is one of the most favored customer vinegars of all times. (We last had them in stock over eight years ago!)
If you love fresh tomatoes and can't stop yourself from having them in every dish during the season, then this vinegar is for you!
And then there is this Raspberry Vinegar. Not quite the same; a bit like the temperature, it's about 103 degrees away from the tomato in personality. Like the friends we keep, variation is the key to a happy heart. And this Acetoria Raspberry Vinegar is just that.
Where the tomato is sharp, tart and very thin in viscosity, the raspberry is very round; about as smooth as a vinegar can be, and feels quite full figured to the heart.
It might do well to add this to a cherry pie or another dish of summer.
And don't be timid. Think about adding it to sparkling water or a mixed drink.
Not only do these vinegars inspire your taste buds, they inspire your thoughts of what could be.
If not on your radar yesterday, these two standouts should be added to your wish list and, ultimately, your pantry!
Acetoria Vinegars are one of our all time favorites! The quality and the uniqueness that they have been able to extract from plants is extra-ordinary!
Shop now for Acetoria Tomato Vinegar!
 
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 Effies; cakes of all kinds
One Bite Says it All!
You can't really call them a cracker as one might visualize a cracker as thin. And you can't really call them a cookie because you might think of a cookie as a sweet thing with chocolate chips in them.
And, perhaps a cake you might think of as a fluffy mix that you have at a birthday party. And as a noun you would be correct. Though, as a verb, cake is the hardening of the outer surface. And let’s face it, in many instances the “cake” is the best part of BBQ pork or the edge of a New London Style Pizza. When it comes to Effies, they are nothing but pure goodness of "cake"!
At first bite, Effies the “cake” crumbles upon impact with your teeth, tickling the tongue with crumbs of flavor and crunch.
Pair with cheese or jam, maybe a chutney or two or, for my favorite, don't pair with anything at all, I eat ’em like a cookie!
Just keep them in the glove box at the ready, all the time.
Shop now for Effies Cakes, the Verb!
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Chocolate
Dulce de Leche - creamy milk confection
In the summer especially, this is a wonderful triple joy. Creamy smooth chocolate ready to be spread with a spoon. Top a banana float, or that rich vanilla ice cream from last week's Sam's Sundae, or that weekend morning small cake waffle.
Same creamy texture and amazing flavor as traditional Dulce de Leche, but with added chocolate - what could be better? It's like combining our two favorite foods.
As it turns out, many of the recipes that call for Dulce de Leche, also call for chocolate - so now you are killing two birds with one stone.
In Argentina and throughout South America, Dulce de Leche is an absolutely indispensable product to have around the house, and it's often eaten simply spread on toast. You can also drizzle it over cakes, cookies and fresh fruit, and it's included in some pastries and other desserts.
Shop now for Chocolate Dulce de Leche!
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Bomba!
Packed with Flavor squeezed into a tube! Tomato with just the right amount of "stuff" added to make an ingredient treat!
Cheese Topping
Complex toppings for cheese, a pork chop perhaps, Chef Renee takes one of her best secrets from her kitchen and jars it for you at home!
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Cooking Class! Booking August Classes Now |
Cooking Class - Cooking the French Countryside Class
Some of France’s most famous food has its roots in rustic, regional fare. In this class you’ll learn how to make dishes that are typical of this French “country” style: unfussy and soul-satisfying.
We’ll prepare a Pissaladiere Nicoise (onion tart with anchovies and olives); Daube Provencale (rich beef stew with tomatoes and orange essence); Ratatouille (sautéed onion, eggplant, tomato and red pepper); Salad Greens with Mustard Vinaigrette and Tarte Tatin with Crème Fraiche (open-faced apple tart with tangy cream sauce).
You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation.
Visit the store everyday! (except Sunday)
Come try the new stuff if you haven't already!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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