RJ Tax time relief, It's the Bomb, Apricot Vinegar - chefshop.com/enews
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 Accountant health food
Licorice that fights tax pain
Carnal Knowledge, Same Time Next Year, Hannah and Her Sisters, Moonstruck, The Untouchables, Midnight Run, Lethal Weapon II, Look Who's Talking, The Accountant...What do all these movies have in common?
They all have accountants...and the accountants all ate RJ's Soft Black Licorice at tax time!
Okay, not really. But, they'd have been happier if they had. Licorice is known for its stomach acid fighting properties, and RJ's was designed for eating when you are filling out your 1040 & schedule D.
Because RJ's is simply the best licorice we've ever tasted. It's as different from those waxy Red Vines as a just-picked, sun-warmed garden tomato is from those pale impostors at the grocery store.
When customers stop by our store here in Seattle, we often offer them a little licorice log (after they've tasted all the new olive oils), and sometimes we hear, "Oh, I'm not really a big licorice fan." But they try it - and they're hooked. They buy a bag for their friend, for their mom, and of course, one to keep stashed in the glove box.
RJ's Soft Black Licorice is licorice like it used to be. Nothing artificial, not sickly sweet - just real, licorice flavor and super-satisfying, chewy texture. (Disclaimer: If you really hate that anise flavor, this isn't for you. We bet you know someone who'd love it for a special little treat, though...)
New smaller bag makes for a lower price and less calories (if you eat the whole bag).
Shop now for a sweet tax season!
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Umami Bomb!
A squeezable tube of flavor!
Capturing the fifth taste is an art and it is nature. In addition to sweet, sour, salty and bitter, Umami is enwrapped in tomatoes and anchovies, 2 of the key ingredients in the Taste #5 Umami Bomb!
First off, I have to agree with almost everyone, I express caution for anything that comes in a (toothpaste) tube. And like everyone who tries this (or any of the tube’d stuff from Laura Santtini) one little taste and you will be wowed!
This mix of tomato paste, olives, anchovies & more can explode your dishes with just a tiny squeeze.
How to use: (from Laura)
Add to red sauces, meat sauces, soups, stews, think mac & cheese. You can rub it into your favorite meat or fish before or use when deglazing a pan with wine.
Don’t be shy and when it’s the right combo just a touch of this (or Bomba! XXX) is perfect for tapping pasta! It’s easy and once you taste a little you will want use it often!
Get your Umami on!
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Apricot
Mead based Vinegar
Vinegar is sour, acidic, derived from alcoholic fermentation. There is some belief that the use of vinegar in cooking stems as far back as wine going bad in the “cupboard”. Think of a castle, lots of people having to eat a large tough old animal and what better way to “soften” it up than with vinegar?
Today, we use vinegar in more creative ways, with many more “flavors” than just a “turned” wine. Yet, still many recipes only ask for a "red wine vinegar", for this, that and everything else. It shouldn’t be this way with so many great vinegars.
Making great vinegar with personality, though, is much harder than just letting old wine ferment in the cellar.
And making vinegar from mead is one way that is really hard to do successfully batch after batch!
Giuseppe has been doing it for years and with great success. Each of his vinegars have their own personality with roots in how generations past have been making these vinegars in his native Umbria.
It is always eye opening to me (taste bud enlivening?) , on how very interesting Etruria Vinegars are and distinctly different than others that we have. The most obvious visual difference is that the “mother” (is alive and raw) can be seen within each bottle!
This apricot vinegar pairs with dishes that have fruit, especially apricots and, of course, with meats and deglazing a pan. It is a gentle 5% acidity and sippable, drinkable and versatile.
Put Spring in your next bite with Apricot Vinegar!
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Sweet Syrups
Versatile from simple flavorful drinks to exotic dishes. See the collection here!
Morocco
Olive Oil from the high Desert! Fabulous!
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Cooking Classes for April, May and June now available. |
Cooking Class - Turkish Table
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 relive 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).
NEW Store Hours
Monday thru Friday, Saturday 10AM to 5PM.
NOW open Wednesday and Thursday until 6PM
New giant parking lot 100 steps on the north end of our building. Click to see the map.
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