zZang! Zingermans Candy-Get Ready Copper River Salmon
Zzang! Get ready Copper River - chefshop.com/enews
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In this issue:
Featured Category - Salmon!
sampler in a pouch
can't just eat one!
cranberry & hazelnut crisps crackers are; addictive; crunchy; delicious; perfect; just plain good!
On any given day …
On any given day, no that's not right. Once upon a time there was a man who made great sandwiches in a town full of
Through evolution, a bar was born. Not just any bar. Power wields great things, though rarely does it share a great taste.
You've had a candy bar before, or tried them, on purpose, or out of hunger desperation. They may do their intended job of getting your
caloric counter up
, staving off some sugar crash and keeping you from going wild. Yet it rarely ever fills your taste buds with joy or makes you crave another.
These candy bars are full of power, yet they have no additives and are gluten free of filler junk. They remind you of the candy bars you used to eat that had sugar and not high corn syrup. And by the way they really taste good. They feel good.
No matter which way you cut it there is a nut in every bite.
Zzang’s are perfect
to keep on hand when you need a treat. And while filling a much needed pick-me-up, they satisfy a flavor profile that you have been missing.
So good we pack-em-up in a triptych. One would be just plain cruel.
Shop now for a triptych of power!
A battery of Barrels
Acetaia San Giacomo
In the same battery of barrels of the Tradizionale, this is produced solely from cooked-down grape must, carefully aged and fermented in a series of carefully chosen woods.
The nose of this
condimento balsamic vinegar
opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure.
Similar vinegars of the same age don’t compare to the complexity of
. Our favorite to always have on hand, it can go from simple to sophisticated dishes!
San Giacomo's Mezzo is wonderfully versatile. Andrea, owner of San Giacomo suggests it for salads, grilled meats, young cheeses, and ice cream…this is an everyday elixir of happiness.
Shop now for fabulous Balsamic Vinegar!
Never frozen Copper River Salmon!
We are about four weeks from the first
Copper River Opening
. At nearly 300 miles long, the
is one long upstream fight against currents in some places reaching 15 MPH. This instinctively prepares the fish with extra “energy”. The first to spawn for the season, Copper River Salmon are known for their reserve of fat to return to the spawning ground of their birth.
It is this “fuel” of fat that makes Copper River
one of the most sought after fish of the year. Last years run was good, over 700 thousand of sockeyes and 4 thousand of the kings.
It is such a big deal here in the Northwest that the arrival of the first caught Copper River Salmon opens the evening news! Imagine the
Captain of the Alaska Airlines
plane holding the first symbolic fish to go to the all important restaurants around Seattle. I have heard at the very same time restaurants on the east coast are serving up Copper River too .... not sure how that could happen.
We have also been told that more Alaskan Salmon is sold than caught!
The natural bright color of the
is a good way to check for authentic Alaskan Salmon. To check for freshness, another all important factor is smell. If your fish smells fishy, it’s not the best! (Even so, always wash your fish before cooking.)
If you ask the salmon lovers here, it’s the
(highest in Vitamin D) they crave. The thinner fillets seems to make them taste richer even though there may be more total fat in the kings.
Wild Alaskan Copper River Salmon
flies in, never frozen, and air shipped directly to you. Only if you are in Seattle or at the mouth of the river would it be fresher! (We do not recommend ordering your fish to arrive from the first “opening” where the price can be multiple times the price and no guarantees any will be available!)
Shop now for never frozen Alaskan Wild Caught Copper River Salmon!
Udon Noodles for a classic soup!
Meyer Lemon Olive Oil. It is so, so versatile! Salads, lentils, fish. We raced through our first bottle! You can't go wrong.
Cooking Classes with Chef Karen - Spanish Tapas Class
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as piquillo pepper stuffed with herbed goat cheese, citrus-marinated olives, tortilla de papas with garlic aioli, marcona almonds with rosemary & sea salt, deviled dates, Catalan white beans and more!
Treat Yourself, You deserve it! Come on down and sit a spell.
This Weeks Recipes
Corn Pasta with Red Sauce Gluten Free Recipe from Shauna James Ahern. Look for Shauna's new cookbook to launch in our store!
Gluten-Free Girl Every Day
Meyer Lemon Dressing for Grilled Salmon Recipe
Cold CousCous Salad Recipe
Deviled Dates, bacon wrapped dates, easy Recipe
Papaya in Syrup with Dutch Ball Cheese Recipe!
See what you missed in previous Newsletters
Moonstruck for RJ's - Tax Relief
New Grandine, Alzheimer Fighter, Arikara Bean
Smokin' Hot Brittle
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