Chef Louis Szathmary Tomato Soup
Chef Louis's Tomato Soup, Don the Cook and Blood Orange Olive oil - chefshop.com/enews
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In this issue:
italian san marzano
stone cut oatmeal
chocolate & hazelnut
I am drinking some now in water, no ice, watching a bad movie… and writing the newsletter. Thank goodness for d'arbo!
The Bakery Restaurant
The Bakery Restaurant
was opened in Chicago by the great Chef, Chef Louis Szathmary. In 1980, one of my dearest friends and former classmate, Don, got a job in Chef Louis' kitchen. It was a job. A job so that he could pursue his photography career. Don ended up being Chef Louis' "night shift"
. No fancy names, like Sous Chef, or Chef de Cuisine; just the "Night Cook."
That is how Don, for the most part, views the world and the kitchen. Nothing fancy, just plain cooking. But, what amazing dishes he creates! The subtleties that exude from within one of his dishes are exquisite. It is the "personality" that comes through his hands that makes every meal a treat.
I was reminded of this when, on a recent trip to
to meet with my friend Marc about a company there, we got to talking about food.
loves food, and he brought up how he missed The Bakery as a great place to have dinner. I casually mentioned that my friend, Don, used to be the cook there. From then on the trip was about meeting Don.
I mentioned to Don about the tomato soup - a dish Marc remembered fondly from so long ago. Don chuckled and said there was nothing special in the soup - just a combination of canned tomato juice and paste. Of course, that is not really true. That's that humble stuff I mentioned. Don suggested he make us dinner, including the tomato soup that Marc was pining over.
The soup was perfect, just as Marc remembered. And, the Spaetzle and
was just as Louie would have made it. But, our favorite dish that night was the chicken livers - a recipe Don made up on the spot! We were licking the plates clean of the sauce!
Shop now for simple and good food
Make the Difference!
It is Don's hands that make the difference. His years with Chef Louis yelling at him, and the ability to feel the food as he makes it, creates the personality of the dish.
Like all good dinners, the conversation is inspired by the food, and, in some ways, vice versa - the conversation leads to more food....
Don made a comment to me that we prefer foods that are simple and stand on their own. It is true, we at ChefShop like a product to stand on its own - with the core of the item to be what carries the product. It takes people like Don to blend the products that we find into a food we love!
It is important to note that, as Don told us, Chef Louis came from the service industry, and the tomato soup consists of opening a bunch of cans and mixing them together - along with some dried herbs and
. And as much as we, at ChefShop.com, like to believe it is all about the ingredients, sometimes it's not. Great cooking is about people, and what amazing things you can create from scratch.
Shop now at ChefShop.com!
Citrus Olive Oil
Switch from Lemon to Blood Orange
Though we often think of lemons for citrus in combination with our favorite dishes and especially that freshly caught trout, when it comes to other proteins,
to me adds a liveliness to a dish. And in the heat of the summer I turn to
Blood Orange Oil
. The citrus of the Blood Orange adds to your favorite citrus salads with it's sweetness - it compliments and enhances the flavors.
This bottle contains the most refreshing
blood orange oil
we've ever tasted. Unlike infused oils, which tend to lose flavor, crushing fruit and olives together maintains the pure flavor of each.
This oil is made with a special variety of organic red orange from
that has a red vein running through the pulp. The lovely orange flavor balances beautifully with the
organic Classico Harvest extra-virgin
olive oil. It is the perfect oil to brighten your salads, shellfish, and vegetable dishes.
Shop now for this great Blood Orange Olive Oil!
Harvesting Soon! Organic Hardneck Garlic! Multiple varieties to choose from.
The "purple" color is cool, but the garlic itself is a good, strong flavor that is not hot. Still in stock.
Cooking Classes with Chef Pam - Summer Farmer's Market Class
This is the time of year that the Farmer's Market is over-flowing with options, and recipes abound with the abundance of summer in the Pacific Northwest. Learn how to combine some of those lovely and delicious summer crops, with some fine pantry staples, to fill your families summer table. List of Recipes: Lemon-thyme Spring Crostini, Beluga Lentil Salad with Smoky Blue Cheese Saute of Kale, Spring Vegetables and Flageolet Beans Chickpea Salad with Einkorn, Arugula and Chive Dressing
Seafair has passed and it's safe to get back on the road. Saturday is a great day to stop by.
This Weeks Recipes
Summer Tomatoes with Zinfandel Glaze
Butternut Squash Soup Recipe
Barley Risotto with squash and kale Recipe
Chocolate Cinnamon Rice Pudding Recipe
Almond Pound Cake Recipe
See what you missed in previous Newsletters
Less Crunchy More Filling No Gluten
XXIst Century Oil, Raincoast, Pesto from Genovese
Wild Oak Honey, Bitters are Better, Gravenstein
ChefShop.com Toll-free: 1-800-596-0885
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