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Glamping Trio 0f Ketchups Even if you are camping at home or know someone who is, making simple comfort foods sure does fill a void and helps the brain be happy! Hot dogs, really sausages of any kind are a great reprieve from making dinner! Boil, fry or cook over the fire, they are super easy and can be cooked with zero to full attention. (Sometimes the act of turning a dog is a blissful event). And the counterpart to a dog is the hamburger. It takes a little more planning and unless you freeze the patties (you need to be more aware of freshness), they all are still easy to cook, and refreshing. Though it is not the dog or the burger that brings the memories, it is the condiments! Nothing like a good bun to contain the ketchup and mustard, pickled sweet relish, pickles, mayonnaise, oatmeal, onions, black garlic, hard boiled egg, yuzu kosho, harissa, orange whisky marmalade, apricot cranberry spicy chutney, pesto and more ketchup! These three "ketchups" are really fun to have around. They mix up what you expect, yet are easy and make you feel good inside! The perfect gift to send to your RV glamper, or a stocking stuffer to stuff at home. Or break the trio apart and get three gifts (it's like getting 3 gifts for the price of 2) though I am never for breaking up a trio. And how can you go wrong with ketchup? Each one stands on its own as being special and together they are happiness and joy of the holidays! ORDER NOW "Monday 10AM is the cutoff for orders going East of the Mississippi to arrive in time for the holidays." With all the shipping lanes at capacity and unpredictable ship-times this year more than ever be sure to get your order in now! We fill orders in the order they arrive. We have been selling out of items at a record pace this holiday. "When you're down on your luck and you've lost all your dreams theres nothing like a campfire and a can of beans." -- Tom Waits Shop Now for Hawkshead Trio of Ketchup and A Few of our Favorite Things for the holidays! |
A Fish Story Wild-Caught Canned Tuna Think glam or RV camping, glove box, or your Pantry! It is always good to have tuna on the line! I want to tell you a wonderful fish story. It started with a trip out-of-state and ended up meeting a neighbor I hadn’t met before. Funny how that works out sometimes. Not exactly a next door neighbor, but a neighbor to the north by about 90 minutes as the car drives. I was in San Francisco at a food show and ran into an old friend, Mehdi (he makes the Harissa we all love). We chatted about, what else, food. Then Mehdi said to me, “Did you try the wild-caught canned tuna from Lummi Island?." I was like, "No, not really interested." And he said, “C’mon, you have to try this, it is really, really good!" So over we went to the Lummi booth and I met Ian and Riley from Lummi Island who let the fish do the talking. And the fish was good, really, really good. So good I knew right then and there we were going to carry it. The taste was special. As good as any tuna in a can I have ever had. It was surprising. We have had a lot of tuna over the years. Many cans have been recommended to us and rarely, if ever, are they super special. This tuna is memorable! This sashimi-grade young tuna is individually caught with single hook lines and is flash frozen solid at sea right after it is caught, making it a sustainable canned tuna, as well as a tasty one! Averaging up to 50% less mercury than many common store brands, this tuna has more omega 3 fatty acids than most salmon! All of Lummi Island's wild-caught canned tuna comes from one second-generation tuna fisherman, Paul Hill, and his crew, who care about the fish and making sustainable canned tuna. Because of the special gear they use, they get virtually no bycatch. We had an impromptu taste test in the shop this week of all our canned tuna to refresh our memories and to welcome our tuna to the school. Everyone has their favorites and not likely to relinquish their choice. Though everyone agreed Lummi Island tuna is quite special and worth pulling the tab! It is a great story, a good fish story! Shop now for Lummi Island Albacore Tuna and other great stocking stuffers!! |
Villa Jerada Moroccan Harissa! Fresh-made-to-order. This is Mehdi's family recipe from Casablanca. Smooth with texture, just right! Use on everything! Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot. From texture to ingredients, and from how hot or not so much. Of all the ones we have tried, this is the very best! Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Moroccan Harissa as it was made at home in his kitchen growing up. After three years of development and many trials and tribulations it has now arrived. Made in small batches every week or so for the local chefs, we benefit with small shipments as well, bringing you freshly ground ingredients. The finest ingredients from around the world, freshly ground and combined, make one of the freshest products we carry. It has the feeling of smooth heat and all the attention to detail that makes this Moroccan condiment a treat! Shop now for Mehdi's Harissa and a few of our Favorite things! |
Dark Fire Dark Chocolate 66-Percent dark chocolate with spices and chili peppers. To hot for a few and just right for others! This is one good bar of chocolate. For you or the person who loves something hot. To the nose - As soon as you cut the package open you get the sweet smell of this luscious blend of dark chocolate, spices and chili peppers. The smell alone is worth this moment. What a whiff! The Break - Is clean, a good musical snap. 1st Bite - Is soft to the teeth, gentle with assurance that it is good and more good is to follow. 1st Melt - The chocolate easily melts, though it doesn't disappear, it hangs with you and the pepper pops in...flavor first and then a little spike of heat. 2nd Melt - To the mouth, it only seems spicy as the chocolate clears and before that you can feel the heat in your throat. It is pretty fun. Bite Away - This is where this chocolate shines. Bite and chew is a wow. As you bite the chocolate melts perfectly, and the spices and the heat join in perfect harmony to create a chocolate song, all within your senses. To some it has nice notes of heat and to others it is too hot. To all it was delicious and they were glad that they had the bite (even if the anti-hot ones might never have it again). For me, it was just perfect. The heat was just right. It is the combination of all the elements, all together in the mouth, that makes a pleasing jazzy tune. It is like a gospel choir on fire that leaves you elevated when you're done! Shop now for SOMA Dark Fire Dark Chocolate Bar and ideas for Stocking Stuffers! |
Caramelized Spanish Almonds Covered with Praline! These are good! I tested a whole package in one sitting just to be sure. The trick to making any almond great, after it has been covered in chocolate (or other sweetness) is to first start with a great almond! Next cover the almond in a sugar shell (caramelizing) so that the almond doesn't get soft and retains its naturally crunchy bite. And then cover it in good stuff like this one in hazelnut praline and cocoa powder. These are definitely my favorites! Shop for Caramelized Spanish Almonds Covered with Praline! |
Caramelized Spanish Almonds Covered with Creme Brulee White Chocolate Photos don't lie, they just don't always tell the truth. I really enjoyed these (I ate the whole package), though I originally thought they would be just ok. Clearly I was wrong. I do like white chocolate and almonds...and the bite is ever so slightly lighter than the other three. Still, you wish you had these at the movie theatre! These are definitely my favorites!! Shop Now for Caramelized Spanish Almonds Covered With Creme Brulee White Chocolate & things for your Stockings! |
Dark Chocolate Caramelized Spanish Almonds! Definitely dark chocolate, with a dusting of cocoa powder and your tongue and taste buds will tell you, yup, dark chocolate! I like them a lot. They borderline on too good to eat the whole package, but I tested and found, nope you can do it easily! These are definitely my favorites!!! Shop now for Catanies Caramelized Spanish Almonds and Stocking Stuffers! |
Almonds Covered with Yogurt-Flavored White Chocolate Caramelized Spanish Almonds This yogurt-flavored white chocolate (that's what the package says) is amazingly like yogurt flavor in your white chocolate! Add the caramelized almonds and you get this pretty interesting bite. If there was one almond flavor that caught people off guard, it was this one. I went in ready to reject and instead I tested them all and they were all good! These are definitely my favorites!!!! Shop now for Caramelized Spanish Almonds and a bunch of great Stocking Stuffers! |
Unique Black Ginger with Hebesu Citrus One of my all time favorites and definitely one of the best products of the year! Proof that not all of 2020 was bad. Take a sip at the end of the day and feel happy! Like all good stories, it started with the taste of a magical potion. An elixir guaranteed to induce love. (Merriam Webster, 1843). This Ginger syrup is indeed full of love. And like much love, it is more complex than what’s on the surface or in a name. First, Ginger draws you in because you know she is so good for your core (protects and heals the gut, hastens movement in your gastrointestinal tract, increases your defenses against the flu and common cold), and because she turns on the spirit in your taste buds. The sweet smell is sugary ginger, recognizable, yet not. A large sample has a sweet syrup gulp that has a drying feel in the upper cheeks. A gulp like this finishes with a tangy, tingly feel on the tip of the tongue and a burn like a fresh Italian olive oil in the upper back of the throat. And because of that memory, you expect a cough to ensue. It does not. Maybe a “uh hum” might be extrapolated from your voice box. Though, this elixir really likes to be sipped and not gulped. A large sipping spoon seems to the best way to savor this aperitif. When sipping and swirling in your mouth cavity you get a feeling of “oh that is really good”. The combination of the Hebesu, Ginger sugar syrup and the Black Ginger blends into magic! You want more, though a little is all you need. This is really, really good stuff!! Your mouth tingles in a delightful way as you sit back in your chair and close your eyes and remember the last time you were in a crowd. The process of making this syrup takes a lot of time. First, they start with premium Miyazaki raw ginger from local farmers and cooked at a simmer with Okinawa cane sugar. This removes the typical ginger kick and creates a full-flavored ginger syrup. This handmade syrup is an all day process yielding a small batch of bottles per day. Considered a local delicacy, Hebesu Citrus is a unique citrus from Miyazaki Prefecture. With a bright, rich, green color known for its vitamin C and citric acid, the fruit is believed to slow the aging process. Some limited studies show that this citrus may have special oxygen related strengths. The black ginger is made by aging Miyazaki premium ginger in a special environment of humidity and temperature for 3 weeks. Because the process transforms the ginger into a very hard product it is ground to a fine powder. Though only 5% of the final product is black ginger, it gives you the spicy umami unique flavor that is not easily identifiable. All that tinlgy tongue feel you get is from the black ginger. It’s the reason you keep coming back for more!!! This unique aged black ginger is 57 times higher in gingerol than regular raw ginger, helping to raise your body temperature faster. This may help enhance blood circulation and prevent cold limbs. These four elements are mixed together to create this delicious, excited, moving, inspiring and yes, to quote “yummy” elixir! Don’t be fooled though your taste buds will revel in the multi layer flavor and punch, it pairs with simple things. Don’t think you can add it to a soup and get results. Or top some dish and know it is there. As soft and supple as it is, it prefers to be quiet with a quiet punch all alone in your mouth. A nice French pastry, like a napoleon, shares nicely and both complement each other. Testing continues.... Or, do as Venus does and add Vodka. Shop now for Black Ginger Syrup with Hebesu Citrus and Stocking Stuffers! |
French Caramels Salted with the sea! These tender caramels salted with Geurande and butter are super smooth. They dissolve like a dream. (No sticky teeth grabbing high-fructose syrup!) Shop now for French Butter Caramels with salt from the Guerande along with some perfect sized gifts (to fit in your stockings)! |
Orange and Whisky Marmalade! Open the jar to a satisfying pop! Initially the nose smells orange and then the trace of whiskey comes through. With just four ingredients, sugar, Seville orange, water and whiskey, you know you’re in for a good treat. To the eye you see a jelly-like top with bits of peel just below the surface. It’s hard to just get the jelly substance without peel, in fact, it might be impossible. When you pull out a small spoonful there are little itsy-bitsy pieces of peel everywhere. And this is a good thing, no this is a great thing. With each spoonful I know you’re not supposed to eat it with a spoon, but it’s delicious. The whiskey isn’t just whiskey, it’s there everywhere yet doesn’t say I’m here. It does give you this wonderful, overall sense of something very special. If you like peel and you want marmalade, then this might be one of the best you’ll ever find. A spoonful is like candy to the mouth. The jelly and the peel come together to make harmony. I can’t wait to have an English muffin or maybe I’ll add it to my morning oatmeal. Cheers! Shop Now for Orange and Whisky Marmalade and a few of our favorite things! |
Spiced Apricot and Cranberry Chutney! For some reason spices and cranberries always seem like the holidays in November and December. Open the top and get a pop and a quick burst of flavorful whiff! Look down from the very top and you will see things that are not easily identifiable. Most likely apricot and cranberries. If you look at the ingredients list on the side you will see there are many spices, flavors and other stuff all put into this little jar. It looks exciting. Reading the ingredients makes it exciting! The nose gets a tingle and a twitch. Even if you want to savor the flavors as it enters your mouth you feel compelled to crunch. And there’s a lot of crunching going on. With the apricot providing most of the crunch and the finish of the biting is the skin of the cranberry. There are lots of flavors involved here. There’s citrus, there’s brown sugar, there’s onions, garlic, ginger, and zest, coriander seeds and a hint of cayenne pepper. Not exactly spicy, it’s not exactly not. It’s a good bunch of flavors mixed together and it’s quite delicious. I think it would pair well with a good hard cheese with open cells and a cracker or a very beautiful dish with a nice pork chop or pork medallions with a side of mashed potatoes. Even though this chutney is strong and aggressive, one could eat the whole jar with a spoon! Shop now for Hawkshead Spiced Apricot and Cranberry Chutney and a few of our Favorite things! |
Seville Orange Marmalade! Pop the top...!! ... and you will see a flat sea of soft orange jelly. Beneath the gel you can see the chunks of orange swimming, waiting to be scooped up with the first spoonful. To the nose it is subtle, sensitive, and has the smell of the peel of orange. Not exactly a Florida orange, more of a lemon grapefruit orange. There will be a sparkle as you pull out the first bite. And the first bite is a mix of solids and quickly disappearing sweet, just the right amount of sweet gel! And the bite of peel encased is delicious. From the thin strips to little chunks to the big ones, each spoonful is different and the same. As you progress with more spoonfuls you find the jelly has more than sweetness, it carries the Seville orange profile with it. It acts like a jelly wrap around the bits of orange. On your next bite you might find yourself dissolving the jelly first and then chowing down on the peel. Or you might not be able to wait and just chew away. Either way, it’s a good mouthful. This is one of my all-time favorite marmalades! It is not too sweet, not too chunky and it really works! From toast to roast to cheese, it is perfect to hide away in your essential pantry to pull out when royalty visits...if you can wait that long. Mark of Hawkshead Seville Orange Marmalade is all Orange and no lemon. How he achieves this miracle flavor is a secret. Shop now for Seville Orange Marmalade! |
Wild Northwest Wild Smoked Salmon Chowder This is perfection. RV camping or tent camping or fireplace camping at home. Easy to make in the microwave or stove top or boiling in the pouch, it takes just a few minutes. And the result is way better than you expect. Always! This is why it is so perfect for Glamping! How good is it? Pretty gosh darn good! I was going to share with my son, who is home of course, and I did quietly yell for him to come and try, but he couldn’t hear me. So I ate the whole thing and enjoyed every single bite. (Since that missed lunch, my son has consumed every pouch he can get his hands on). This is a Northwest chowder with Smoked Wild Keta Salmon in a cream base. It is gluten free and thus has no mouth-feel of too much filler-thickener that you get at Fish and Chip places or from a can. Though chowder is pretty easy to make, I never make it, a good New Englander I am not. I have been thinking about making chowder like foods, yet to me, I always enjoy them more if someone else makes it. And with a long shelf life (but not so long you wonder how is that possible) and easy to make anywhere, it is the perfect companion when you just don’t want to make dinner. And for a camping trip it might just be what the doctor ordered! Nothing like a bowl of warm food to make a day a little better! Enjoy! Be safe. Shop now for Lummi Island Wild Smoked Salmon Chowder and a few of our faves! |
Westmorland Chutney! The daddy of all chutneys, this is a very traditional, dark fruity chutney. It goes with everything from cheese, cold meats to shepherd’s pie; no cheese sandwich should be allowed to go without Hawkshead Westmorland Chutney and no order would be complete without a jar of this. We think that this is one fancy dancy chutney. Deep, rich, flavorful, perfection for meats of all kinds. This is a condiment worth having, always! Shop now for Westmorland Chutney and easy gifts here! |
Whole Artichokes with Stem Romana Style in Olive Oil These elegant, long stemmed artichokes are pretty and big. You, of course, could cut them up and make a recipe...though you could do the same with Carciofi alla Romana (one of the most famous artichoke recipes) without the stem. Instead, think beauty. Lay just one artichoke down gently on a plate. Dress it up with some fresh mint and parsley leaves, or not. Gently slice it with a sharp paring knife into one enjoyable piece at a time. Fork it for your first bite. The result is a bite, filled with flavor and a wonderful feel in the mouth. The bite is soft and tender, with just the right resistance and a gentle crunch. The leaves and the heart have their own bite and marry well together. The long stem is just an extension of all the joy that a Romana style Artichoke has. It is, all on its own, an appetizer you could serve at a suave table for one. Or even more.... Shop now for Whole Artichokes with Stem Romana Style! |
This rare chocolate is the very best for baking or eating out of hand! Wild cocoa trees grow in the Amazon region of Bolivia on raised areas of land, which stick out like small islands in the middle of swampland. The Cambas, as locals of this region are known, have lived for centuries in this underdeveloped and hard-to-reach part of the country. From years of experience, they know exactly where to find the wild cacao trees, and during the harvest, they gather the cacao fruit which grows in scattered locations throughout the forest. The Cambas are often away for days, either on foot, on horseback or in dugout canoes, in pursuit of the wild bean. Back on the farm, or finca, called "Tranquilidad," the cocoa beans are allowed to ferment in wooden crates. Regular turning provides consistent aeration. Finally, the beans are dried in the tropical sun for several days. Then, the beans are ready for their long journey to Europe. Transportation of the wild beans is a real challenge. Cocoa pods are harvested during the rainy season and roads are largely impassable during that time. So, the bags filled with beans are carried on riverboats to the Amazon steamer docks in Trinidad. Then the beans will travel 900 miles by truck over Bolivia's antiquated road system to La Paz, Bolivia's capital city, where they will be stored briefly in a high-altitude (13,000 feet) warehouse. The local weather and elevation provide the perfect storing conditions for the dried, raw beans. From there, the beans will soon travel over the high pass (15,700 feet) across the Andes mountains to Chile's Pacific coast port of Arica, where the precious cargo is loaded onto a feeder cargo ship. From there, the wild cocoa beans are shipped to Panama, then through the Panama canal and across the Atlantic to Europe where, upon arrival in Rotterdam, they are reloaded onto smaller feeder-boats for the relatively short trip to Basel, Switzerland. Once they arrive in Basel, they are painstakingly inspected once more by the receiver - the famed Felchlin Chocolate Company. These unusually small cocoa beans require extra special attention and care during the manufacturing process. All the machines used to process cocoa baking chocolate must be readjusted individually to fit the demands of the Cru Sauvage; the roasting process especially requires intensive care and patience. For Bolivian wild cocoa, the roasting temperature is lower and the roasting time is longer than for all other cocoa beans. Then comes conching. Conching is a time-intensive blending and refinement process requiring a great deal of know-how, experience and dedication - as well as a certain amount of intuition, and a natural sense of what the Cru Sauvage bittersweet baking chocolate needs. Each type of cocoa is different - and so is its conching time. For the Cru Sauvage cocoa baking chocolate, 60 hours in the traditional conches have been determined as optimum length of time. This extra-long-lasting conching process and aeration allow the still hidden wealth of its aromas and flavors to unfold. At the same time, homogeneity, taste subtleness and ideal texture are reached, leading to a unique flavor and exceptionally high quality mouth-feel. Through such great care in picking and processing, the small wild beans gradually unfold their intensive and unique aromas and flavors. Cru Sauvage bittersweet baking chocolate is truly the only one of its kind - and relatively cheap, considering its long voyage from wild bean to exquisite couverture chocolate! Check out all the stocking stuffers here including this amazing chocolate! |
Toffee Brittle with Black Sesame! Toffee is so easy to make. Sugar, butter, water and toppings. And even though it is so easy to make, I never want to. Toffee is such a super treat to eat, I love it when someone else makes it! It's a gift of simplicity rewarded with a crunch, bite, and flavor! And this toffee? It is not too sweet, it is a great refreshing treat, and it is not thick, like some. Instead it is thin and svelte. The break is the toffee and not your teeth! In the package, the view is shards of toffee. Each piece is different in shape and size. One side is flat chocolate, the flip side is topped with small white sesame seeds against the contrasting dark chocolate. And when you look closely you can see the black sesame seeds co-mingling with the chocolate and the other sesame seeds. The first bite is joyous, a crunch that is easy to do, an explosion of subtle flavor of chocolate, with the The first bite is joyous, a crunch that is easy to do, an explosion of subtle flavor of chocolate, with the toasted sesame on the edges of the tongue to tingle and espouse flavor twistys of change. There is a lot more sesame flavor than just what is on top...(look closely at the edge and you will see the black sesame is in the toffee, too)! Some of the pieces are bigger than a mouthful and need to be snapped into smaller, enjoyable mini-bite size pieces. Don't be afraid though, the dark chocolate won't melt (unless you have hot hands) when you lightly hold it to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon! The enjoyment factor with a small piece is so much better because a large piece gives you a mouthful of "candy" which you consume because you are forced to chew and swallow. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar which blends with the dark chocolate and the sesame on the edge of your tongue. You finish with clean molars, and a lovely dark chocolate flavor that makes you want to suck in your cheeks and the sesame. When you are done with a piece or more, the joy of the bite is still with you to enjoy for quite some time. How good is that! Leaving a good taste in your mouth (instead of bad like the news does) is a wonderful thing! Shop Now for NeoCocoa Black Sesame Seed Toffee Brittle and many more stocking stuffer ideas here! |
Pesto alla Genovese Ligurian Basil! Pesto has only taken root in North America in recent history, becoming popular in the 80s as a grocery store item. One could speculate that the ancient Romans, who made and ate a paste of cheese, herbs, salt, oil, vinegar, and nuts are the originators of pesto. The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in Liguria (as Pesto alla Genovese). In the 1860s a recipe for pesto with basil is published in La Cuciniera Genovese. Then the recipe travels with the immigrants to the New World. Italian basil pesto was introduced to a much wider audience when Italian immigrant and University of Washington Professor Angelo Pellegrini's pesto recipe was published in a 1946 issue of Sunset Magazine. The recipe consisted of a little bit of this and a little bit of that, with no precise measurement. This makes sense when you think that pesto, which means to crush or bash, is a combination of just a handful of ingredients mashed together. You can see how you might want to add a little more or a little less of one thing or another to match your palate. Shop now for Pesto all Genovese and more great stocking stuffer ideas here! |
Francois Pralus Coffee Infernale Bar! It’s a lot of chocolate and coffee at once. Even though it doesn’t taste like coffee, you can tell it is coffee. The outer layer of chocolate is just the right thickness as it breaks or cuts, perfectly creating a bite in the mouth that has just the right feel. As you start to blend the hazelnut praline and the chocolate, the third element comes into play as a tiny crunch (kind of perfect to the mouth) which must be tiny coffee bean fragments. It is a fun bite! You can be easily fooled when you take a bite, not knowing where all the elements are. You could eat a quarter of a bar before you want to identify everything. When finished, as you suck at your cheeks and your tongue goes searching for the last bit of chocolate in your mouth, there’s a bit of drying effect that happens from the dark chocolate. Savor every bite and eat it quickly. Like many things, it is at its best when you first bite into it. Enjoy! And share if you must.... Shop now for Pralus' Amazing "Bar" of Chocolate and other Stocking Stuffers! |
Primo Pan Drolo Dark Chocolate Hazelnut Cookies! These crunch filled Chocolate Hazelnut cookies are to die for. Well, perhaps not quite that far. But they are are pretty gosh darn good! Open the package and you instantly get a sweet whiff of cocoa and hazelnut! Perfectly lovely! The bite has a nice crispness to it and as you chew you get chewy bites of the hazelnut bits. I found them hard to resist, mangiare with contentment. Different than flour based cookies, the crunch and the bite are a great experience. Raise your expectations to a new plane and you will be happy and filled this holiday with hazelnuts and dark chocolate! And surprise everyone (and make your life easy and better) by crushing them up to make a drolo (graham cracker) cookie crust! Shop now Primo Pan Drolo Dark Chocolate Hazelnut Cookies! |
ChefShop Cocoa Powder! Be sure to order your powder soon. Always good to have cocoa powder on hand! Best Cocoa on the Planet "I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee from a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!!" -- ellie 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: Special hours - Monday: CLOSED, - Tuesday thru Saturday: 10 to 6 Sunday Noon: (12) to 4. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We now have air filters running 24 hours a day now. Please keep in mind we are limiting the number of people in the shop at one time. | |
Just arrived - New pressing - 2020 Harvest! Fattoria di Petroio Tuscan Olive Oil Just arrived! One of our always, all-time favorite oils! We always have some on hand at home! So new we don't have tasting notes...it has a wonderful biting edge and gives a good cough. The edges are bitter. If you like Italian, this is a strong Tuscan oil! Don't be fooled by the diminutive sized can, this is a full 500 ml. Just like the bottles in a compact (and very convenient) size. With the pull out spout and easy open and close top, it is way easier to use than a corked bottle! This olive oil has personality! Shop now for Just Pressed Fattoria di Petroio Tuscan Olive Oil! 
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Store Hours - Sunday 12 to 4, CLOSED MONDAY, Tuesday thru Friday 10 to 6, Saturday 10 to 5 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. 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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Rick's Beef Stew Recipe This recipe came from a locally produced cookbook, 40 Seasonal Soups, publish by Sacred Heart Shelter. All the recipes were "donated" by local chefs and food purveyors -- including this one, from Master Butcher, Rick Frier of A&J Meats. This recipe reminds me of the stew my mother used to make. So comforting -- and so good. The key is using great stew meat trimmed by an experienced butcher so that you end up with more meat, and less gristle. Marinated Flank Steak Recipe A terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce makes all the difference. The sesame oil and the ginger are key ingredients, as well. Panettone Bread Pudding Recipe the chance half loaf left, this recipe will turn a celebratory cake into a memorable dessert centerpiece! It is a perfect holiday dessert or breakfast on Christmas morning. Ever since we discovered the divine Sorrento Lemon Panettone from Albertengo, it’s been our favorite for this recipe. But any of the wonderful panettone will work great. This recipe is so divine you’ll want to buy two panettone just to make sure you have enough! |
| See what you missed in previous Newsletters |
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Candy Cane, Rustic Tools, Giant Peppermint Tradizionale Deal, Special Chocolate, New Crop Beans New Holiday Food, Recipes for Thanks, Love Story #2 |
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