Celebrate with Olio Nuovo, fresh Olive Oil to welcome the new - chefshop.com/enews
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Hot Chocolate that makes your day
A runaway and great success is this mix of chocolate to make the most delectable delicious drink. Simply melt the chocolate and add milk. Rich, sip and enjoy. Not too sweet, and not too deep, I can sip it all day long and never tire of it.
Every fall the olives are harvested...
...all across the Northern Hemisphere. Starting as early as September and finishing as late as the end of December, harvest is the symbol of the farm coming full circle. Great celebration revolves around the new oil. The flavor of the just pressed olives has a freshness to it that can only be had now and not at any other time of the year.
Imagine oil filled with the flavor of ripe olives, packed with a peppery punch, exploding with the aroma of freshness, and glistening with a palette of rich greenness - it's beautiful. During the months after pressing the oil will mellow, with the sediment naturally settling out. If left in, the sediment will over time add a bitterness and even corrupt the flavor to the dark side.
When you try oil from the new harvest and compare it to last year's harvest it is quite eye-opening. It's a great way to compare and contrast how nature changes the crop from one year to the next. Unlike man-made GMO products designed to be the same from harvest to harvest, these oils have their own personalities and we never know who they will be!
From the first oil to arrive, Tiburtini, I expect all the oils this year to be stupendous. It's been perhaps as many as three years of overly dry summers and extremely wet falls to change up the crops, producing less than expected energy. This year's oils appear to have it! The previous oils have been on a steady decline (like our economy). I am hopeful that this is an early indication that the world has now adjusted and we are all coming back stronger than ever.
The oil harvest, Olio Nuovo, like all crops moves about the calendar, has in history been burned in lanterns, lasting as long as eight days and eight nights. Eight in some cultures is believed to be a good luck number and to welcome prosperity. Let's hope that the harvest this year will be prosperous for all.
Celebrate the harvest with Olio Nuovo on toasted bread, sprinkled with salt, beans and rice, or just with a spoon.
Read the "tasting notes" here!
Panforte di Pasticceria Sinatti!
Panforte Nero of Sinatti is one of those truly Italian treats that you can make yourself, and you might be able to make a version you like better.
On the other hand, when a recipe is passed down for generations and generations, it might not be just the same.
This past weekend we met many people at the shop who mentioned that they had made their own Panettone and Panforte. They described the work and the time it took and what fun it was. They also had come into try and buy both. It seems that the experience of making their own was rewarding, but not as much a reward as....
Shop now for Panforte Nero
Time to finalize and place your orders!
This year with the holidays falling on Sunday it gives us all a little breathing room for ordering and getting all our turkeys in a row.
With the "deadlines" looming for shipping cutoffs, here is a map and guidelines for how long shipping takes and how to plan to make sure you get your packages on time. We absolutely try to get everyone's order out in time for the holidays. It is always good to know if you need it by a certain date or if you don't need it by the 25th. Unfortunately, we are not in control of the delivery once your box has left us on the truck.
Remember, Saturday and Sunday are not work days and thus are not counted as transit days by shippers.
UPS does not deliver on Saturdays or Sundays without a dramatic increase in cost to you.
Roughly, Texas and East of the Mississippi River have a cutoff ordering date of Thursday, 15 of December 2011 by 9AM for products in stock and not backordered. This is the Ground Shipment Cut-off.
For all other parts of the country, we are asking for all ground shipment orders to placed by Monday morning 9AM the 19th of December 2011.
Wednesday will most likely be cut-off for last second orders ---
Shop now to get it on time!
Flowers for Champagne
Hibiscus Flowers in Syrup-Please Play with Your Food.
Imagine yourself lingering over a long dinner, a glass of champagne in your hands. You are perhaps a little tipsy, or maybe it's just the field of hibiscus nearby that's making your head swim. You think they're beautiful, the flowers. You're also thinking the champagne is pretty darn beautiful, too.
On a lark you pick an unopened bud and drop it in your champagne. To the oohs and aahs of all your companions, the bubbles gently open the petals and cause it to “bloom” as it floats down to the bottom of your champagne flute.
This is the story of the birth of a food phenom. Months after his champagne dunk delighted friends and clients, Australian tour guide Lee Etherington began to seriously pursue the idea of marketing the elegant, flowering edible.
The small, mom-and-pop-shop business style that built Wild Hibiscus is still in play today, from the hand-selecting of the buds to the delicate placement of the buds into the jar. The manufacturing plant still resides in the tiny Village of Kurrajong, outside the Blue Mountains of Australia.
Just-in-Updates - Weekend Tasting Party this Saturday and Sunday!
The Italians have arrived and are tasting like it's going to be a good year. Order now, we start shipping soon. If you are in town, (Seattle), come on down to our store at 1425 Elliott Avenue W, Seattle, WA 98119 on Saturday, December 17 and Sunday, December 18 from 10:00 am - 5:00 pm. to taste the oils and break bread with us.
The missing shipment has arrived!
Almost everything has arrived from France! Look for it all in the next newsletter. Great last minute gifts.
This Weeks Recipes
Chocolate Almond Mousse Cake
These recipes are really to me about how lucky we have been here at ChefShop and the great people we get to work with....
Chef Lesa's Apple Pie
Chef Lesa has been with us from an assistant to store manager to writer. Today, she is one our mainstay Chef instructors.
Cocoa & Curry Rubbed Chicken Salad
This is a combination of a few different recipes. The combination creates a perfect winter main dish - lots of flavor, not too heavy. Fresh greens that are so abundant in the winter. In this case, we recommend slicing the breast and serving it cold atop your favorite greens dressed with a simple vinaigrette dressing. As with many simple recipes, the better the ingredients the better the outcome.
See what you missed in previous Newsletters
Delicious, Deductible Wine
Great Holiday Chocolate Gifts For You and Loved Ones
12 Festive Wrappings - 12 Flavors
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