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Mind Blowing Balsamic deal, Hand selected chocolate bars, Cool Beans, Back-in-Stock and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Crazy Pricing!! Time to Celebrate the end of a tumultuous year! Traditionale Balsamic Vinegar is a special treat. For many, having a bottle of this amazing elixir is a once in a lifetime event! This is not what you put on your salad, or drizzle into your carrot soup, either. This very special taste is for one perfect strawberry or a perfect Reed Avocado. A drop or 2 on your favorite seasonal Parmigiano-Reggiano that you truly cherish. Or a drop placed on the Abductor Pollicis Brevis of your hand to be gently licked and sucked in to enjoy and to ensure not a teeny tiny drop is lost. This special and amazing deal has never happened before. This super price is below our normal cost and we are passing the savings on to you as a crazy holiday deal. The Gold Seal Tradizionale is aged at least 25 years. And it must pass the taste test by the consortium before it can be bottled, labeled and boxed in the certified consortium packaging. Still not cheap, it is a $123.45 discount. This means it was $269 and now $145.55 (46% off). I know that’s like a crazy discount! The Silver Seal, it is the 50-50 split between Red and Gold. It is aged for 18 years and like the red and gold, has its own personality. Honestly, one is not better than the other, just different. And the Silver is a wonderful Balsamic, sophisticated and refined. At a price that is hard to believe, it is lower than the Red Seal! Usually $179, it is now $89.50 (50% off)! This is limited to the supply available from the supplier who is asking us to “move” this inventory. Don’t delay, these could sell out immediately! Limited to just one bottle per customer! This is a special for our Newsletter customers only. Shop Now for Balsamic Vinegar! |
San Giacomo Gold Seal Balsamico Tradizionale Limit 1 per customer at this special 46% off price and limited to supply on hand. No backorders. No rainchecks. Newsletter Subscribers Only - While Supplies Last Shop now for San Giacomo Gold Seal Balsamico!! |
San Giacomo Silver Seal Balsamic Tradizionale! Limit 1 per customer at this special 50% off price and linited to supply on hand. No backorders. No rainchecks. Newsletter Subscribers Only - While Supplies Last Shop now for San Giacomo Silver Seal Balsamic Tradizionale! |
Craft Chocolate Selected Bars Chocolate is a wicked personal kind of thing. His buds. Her buds. Your buds. You might all love chocolate, but how it tastes to you could be wildly different from her. Over the last 2 1/2 months we have been trying chocolate. All kinds of chocolate, chocolate from all over the world. Lots and lots and lots of chocolate. I never thought it would be possible to eat so much chocolate that I would need a chocolate break. But I would say, right about now, I could go a day without eating some chocolate! We have so much chocolate right now the remnants of what we’ve tried fills a giant wooden salad bowl. Now, we all have been trying chocolate since the moment we were born, or shortly thereafter. Back when we first started the company, which was in the basement of our house, we crammed 11 people into the basement with 8 desks. (If you got up to go, you lost your seat). I remember one time when it was Mauny‘s birthday and she brought a chocolate cake to celebrate. And our daughter, who is was barely walking at the time, walked in and Mauny offered her up a bite. Like a good child, she asked me if it was OK and I said "yes". She took her first bite and her eyes exploded as wide as they could go as if she had had something forbidden (and furious that I had been keeping this from her). She has been in love with chocolate since! We’ve been tasting chocolate for over 22 years now for the company. And we can tell you the world of chocolate has changed dramatically over that period of time and for the better. In our original warehouse we used to hold these wonderful big, giant food parties. One was with Italian Food Artisans to celebrate a book launch. And one super duper memorable one was for chocolate. You might recognize these modern pioneering Chocolatiers: Michael Recchiuti (San Francisco), John Scharffenberger of Sharffen Berger (San Francisco), and Fran Bigelow of Frans (Seattle). Imagine if you could eat all the chocolate you wanted in one evening! Well, you could and people did! We had one very happy customer who felt compelled to email us at 4AM to let us know it was the best party she had ever been to, and that she hoped to be able to sleep in a couple of days! Let's face it, Chocolate is addictive. I never go anywhere without a couple of good bars of chocolate tucked away. You never know if you will find the good stuff when you’re out and about. We're thrilled to announce that our revival of new Craft chocolate artists is launching just in time for a new world! A holiday celebration, if you will. We won’t tell you here about one bar of chocolate over another. The best way to get to know about the chocolate makers and their creations is visit the Craft Chocolate pantry. Click on each of the chocolates to see the tasting notes. It is eye opening how wildly different a bar of chocolate can be. The nuances go from complex to simple. Chocolate is chocolate and, like people, varies wildly in personality, and yet ultimately they are the same. Every chocolate we have here is worth eating and, like people, getting to know. The first bite might not win you over and maybe not even the second bite, yet if you let it melt you will find there is something special in each bar. Shop now for Craft Chocolate! |
#3 Another love story for you! They use to laugh, they use to cry. They did so much together learning about life & establishing roots for the rest of their lives. Some called it puppy love but to them they knew it was much more. They grew together establishing core elements for which they could periodically set the table too, so many years later. With all this sharing they shared one love, more than any other love that they had apart. When they were together as they were today on the banks of The River Seine, over a un noisette. Like the relationship it wasn't just the early roots set or the routes that they took to be together. It was the many branches of the past 40 years, the diversity of a "flavorful" life. It was, above all else, how they clearly loved the very same tastes. This one, the love of Mademoiselle de Margaux Chocolate Menthe twigs. Shop for Mademoiselle de Margaux Chocolate Twigs! |
Bacon Baked Beans - Almost These aren't really Boston Baked beans, these are more like a combination of southern (add yellow mustard), cowboy (add ground beef), beans ... classic baked beans are cooked many hours (8) to caramelize them into a wonderful blended baked dish. Originating as a blend of beans, a little salt pork and maple syrup, the "recipe" and/or method changed as salt pork became more difficult to get during the second world war. In 1895 Heinz brought baked beans to England and became a staple of the English diet. For breakfast! The requirement was a not quite baked pork and beans and not a chili. Depending on how long you bake for, the results will differ in consistency. Substitute the salt pork with bacon as an easy adjustment. See the Bacon Baked Beans Recipe here! |
NEW CROP Organic Scarlet Runner Beans! An original high-altitude bean from Central America, but now widely adapted as a pole bean in Northern America. Widely used on the farm to capture beneficial insects and in organic trap cropping. Scarlet Runners are a large bean - as big as a Corona Bean - are rich in flavor, and are traditionally used in soups or boiled. And they are a beautiful bean! Shop now for New Crop Organic Scarlet Runner Beans! |
NEW CROP Organic Vermont Cranberry Beans! A variety dating back to the 1800's from the northeastern US, this Vermont Cranberry Bean is just plain great tasting. It has a similar but fuller flavor to the pinto bean. Good eating almost any way you want: soups, boiled, refried, or in a cold salad. More vibrantly "red" than the standard, mid-western cranberry bean, these beans are beautiful. Also perfect for a red bean stew. Shop now for New Crop Organic Vermont Cranberry Beans! |
Organic Pinto Beans Pinto beans are one of the most familiar beans around - and deservedly so! One of the state vegetables of New Mexico, these beans pop up often in refried beans, or simply cooked whole in all sorts of Mexican-American dishes, as well as in many chili recipes. Pinto is Spanish for "painted," referring to the beans speckled skins. Don't forget that beans, combined with wholegrain corn or rice, make a complete protein - one of the healthiest combos you can eat. (No wonder beans and tortillas, or lentil puree (dal) and rice have deliciously sustained billions of people in countries around the world!) Shop now for Organic Pinto Beans! |
Fondue! Beaufort - the ultimate melted cheese! The Parmigiano-Reggiano is sold out, but this amazing cheese for melting is still available! A toasted cheese cooked in a pan over the fire is blissful. Easy to make, the result is what dreams are made of! This cheese, when melted tastes like what you fantasize a melt should be. Close your eyes and taste the cheese! Make cheese fondue and include this cheese and you will have a 60s flashback! Go Cheese! Beaufort D’Alpage "This cheese is fantastic! We use it in our recipes instead to Gruyere, and we like to eat it fresh. It has a stronger flavor than Gruyere and has a sweet and lasting finish." -- john Shop now for Beaufort Cheese! |
Hot Chocolate This is the recipe we use in the shop every year! Though we won't be able to serve it up this year :(( This is the easiest recipe to make a rich hot chocolate. Change it to match your biggest desires, with more vanilla or less, with more sugar or less... add chocolate like Cru Sauvage to change the profile of the chocolate. Really anything is a good idea. Click here to see the Homemade Hot Chocolate Recipe! |
Willow’s Fabulous Heritage Shortbread! I forget how great Willow’s Heritage Shortbread is until I take the first bite and it all rushes back to me. A bite like a million tiny layers of cookie that crumbles delicately into a glorious feel. One cookie is so amazingly satisfying! Really, with just a tiny bit of self control you only need one. It is possible, of course, to eat two. Shop now for Heritage Shortbread! |
Effie's Homemade Oat, Cocoa, Corn, Rye-Walnut, and Pecan Cakes! I forget how fabulous these, all of these, "cakes" are. A firm and crisp bite like no other. Flavor and crunch together. Just right. Each one, each type, each flavor, is miraculously blended to make it familiar and yet different. A bite that is addicting. One "cake" pleases and satisfies, and you are more willing to have many! My son made a banana cream pie for my Mom (her favorite) for Thanksgiving. And instead of a pie shell of flour or a graham cracker crust, we made it with a combination of Effie's Cocoa Cakes and Pecan Nutcakes. What a glorious combination that held up perfectly against the very moist "pie". And, while pulsing in the food processor the cakes and butter, eating a couple of cakes is a definite benefit! The result is glorious! Shop now for Effie's Homemade Oatcakes! |
ChefShop Cocoa Powder! Cocoa powder is easy to store in a cool, dark place. And when you need it, you have it, Awesome "Makes for amazing brownies!" -- david Shop now for Cocoa Powder! |
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Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products. STORE HOURS UPDATE: For the first time in almost two decades our Seattle RETAIL STORE will NOT be open for walk-in store shopping over the Thanksgiving weekend. Sadly there will be no #19 Annual Taste of the Cakes this year. We will be here in the warehouse picking and packing in-store pick-up orders and online orders. Please place your orders online, and select IN-STOREPICK-UP for your shipping option if you want to drop by to pick up your order. Our door will be open for pick-up orders only. Regular IN-STORE holiday hours will resume Tuesday, December 1st. | |
Last week's Revival seller! It's back and the cut is different but the taste is till the same! I am loving this oatmeal. The flavor, that's right it has a personality, is memorable. When I eat (this oatmeal) I feel good. Though it is soft and smooth it is definitely not gloppy or gummy or sticky which most oatmeal is. The texture is just right! Creamy and not chunky, yet defined and a good mouth! If you eat oatmeal, then this may be your pinnacle of oatmeal for flavor and texture! Shop now for Organic Oatmeal of Alford! 
Give the Gift of Love through Food for 2020
Gift Certificate for any amount you choose. Choose the amount in $25 increments by changing the quantity number and we take care of the rest. Share ChefShop with a Gift Certificates
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Store Hours - Are Suspended until December 1st If your order has been confirmed as "ORDER READY FOR PICKUP" in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988 Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply. Easy to reach and wide open parking lot. Click here to see the map. |
| This Week's Recipes |
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Grilled Pork Tenderloin with Chocolate Spice Rub Recipe Inspired by our mention in an issue of the Saveur 100. It is a nice twist to a more traditional pork tenderloin, and will produce beautiful results if you prepare and grill the loin properly. You can adjust the size of the tenderloin, depending on how many you are serving. This recipe will easily work for smaller or larger tenderloins. Any unused rub can be stored in a container in the fridge for up to two weeks. Roasted Potatoes with Goat Cheese & Herbes de Provence Recipe This recipe is about as easy as you can get. Oven-roasting potatoes is one of my favorite ways to cook potatoes - and using rice bran oil helps them become nice and crisp. You can also use olive oil or butter. Pan-Fried Yams or Carrots Recipe Nothing could be simpler, or a better way to get your carotenoids (Vitamin A), than by eating Yams or Carrots. And nothing could be easier to make, or more delicious or sweet, than making your yams or carrots this way. |
| See what you missed in previous Newsletters |
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New Holiday Food, Recipes for Thanks, Love Story #2 Love Story, Fruit, Nonnettes, Praline Panettone! Capers, Cherries, Flakes, Luxardo |
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