A Honey of a Vinegar, the very best Salmon, Dress Up your Cake - chefshop.com/enews
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 Viognier Honey Vinegar
As a chef, he loves to use honey
Nine years ago, Albert set off on a course to make a mead vinegar, combined with one of the many wine options available to him in the Napa Valley.
As a chef, he loves to use honey, an ingredient that he passionately uses in his dishes.
After two years, and many trials and tribulations, he decided to experiment and switch to a wine originally from the Rhoné Region but which is now grown in California and Oregon. It was this switch that changed the course of time, or at least it changed Albert's thoughts of how to create this perfect Honey Vinegar.
Starting with Late Harvest Viognier, which is often described as fruity, flowery and even honey-like, it was a brilliant revelation and ultimately the great combination that made this match heavenly.
No longer a mead-based vinegar, it is now a vinegar with honey. The honey is added into the vinegar at a later stage in the vinegar-making process.
A few Januarys ago, when I visited with Albert and Kim I was lucky enough to get one of the first tastes of this amazingly perfect vinegar; full of sweetness, sharpness, and filled with the ever-so-vibrant nuances that the honey has created within it.
Today, the nose gets a good pucker from a big whiff from the spoon. Twisting and flaring, it's a bit sharp like a vinegar can be. A very small sip and you can taste the sweetness of the honey and the wine combined. It's a lovely, gentle combo with a vinegar bite. Dip your tongue instead of a sip and experience a complex flavoring of memories. A honey sweet wine candy with a touch of sour patch kids!
A vinegar that tests the imagination, inspiring thoughts of chicken, garbanzo salads, and as a way to deglaze a pan of princely perfect scallops. It was love at first sip!
I wanted it then. And now, nine years later, it is the best ever; changed, turned, and matured.
If you don’t know what to do with vinegar, this is one that will inspire you and help you understand the joys of both vinegar and honey as two perfect blended ingredients. Make this wonderful vinegar a part of your kitchen repertoire!
Shop now for a sweet honey Vinegar!
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Baking Chocolate!
Now in convenient easy melt sizes.
Not all baking chocolate is the same!
We (perhaps incorrectly) choose our baking chocolate on how it tastes (and melts) and blends into our favorite recipes. If we can eat it out of hand then most likely it will create the right flavor profile in the brownie or chocolate cake you are making.
Times have changed; "baking chocolate" is no longer just sugarless cocoa mass or chocolate liquor (cocoa solids & cocoa butter) or semi-sweet versions. The modern "baking" version is actual chocolate you bake with.
Check out our selection of over 20 variations of how to get your chocolate fix.
Get your Chocolate, click here!
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We have popped the top!
And this is the very best canned salmon on our planet!
This is the best! Open a can, white rice, and salmon! Who would have thunk it would be so delicious! Or in a pinch, just chow down on the salmon and skip the rice. Plain or with a little red Yuzu Kosho and mayonnaise and you have a cracker sandwich that is tops! We told you about them in the fall last year and then promptly ran out. So here's what we said and now it's back freshly canned and ready to pop!
Half a dozen years ago we had a wonderful canned salmon on our “shelves”. We couldn’t sell enough and the family didn’t have enough to sell to us. Since then, I have always wished to have it back in stock so we could share with you, a little of the Northwest.
This 2-boat fishing family started in 1979 and has stuck to staying small and selling in the local farmers markets and at Fisherman’s Terminal here in Seattle. First son Captains the original boat, F/V Loki, and Dad the other, F/V Njord. Mom is at home over sea’ing the books and second son runs the “business” and is active at every farmers market.
And here’s the deal, the cans are back, packed with Sockeye Salmon! And it’s not a crumble of leftovers either, it’s a “cut” to fit into the can and man is it good!
When you take a bite (and I took quite a few) and I mean the process of closing your jaws there is no, no, what I call "squeaky canned fish feel". This sockeye is just smooth.
Shop now for the perfect can of fish!
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Desserts
Sauces to top off the meal. Check out our favorite sweet toppings here.
Ketchup
Five umami filled sauces prove that not all ketchup is the same.
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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).
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