Alpine Summer Beaufort Cheese
This is a special cheese - Alpine (d'Alpage) Beaufort is rarely available and must usually be reserved at least a year in advance. And they are rarely this age.
Made in mountain chalets (aka huts) in the French Alps, Beaufort d'Alpage is from the milk of Tarantaise cattle, who graze at the French Alps while grazing freely, choosing to eat what they want of the grasses and flowers of the high pasture.
These Tarentaise cattle (a domesticated cow that adapted to high altitude hiking in steep and treacherous terrain and have not co-mingled with other cows) are from the Haute-Savoie and are known to produce some of the best milk on the planet for making cheese.
SWEET & SPICY VALENTINE IDEAS
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Likkle More Pink Peppercorn 70% Dark Chocolate Bar
Regular price $14.95 USDRegular priceUnit price per -
Likkle More Scotch Bonnet Pepper 70% Dark Chocolate Bar
Regular price $14.95 USDRegular priceUnit price per$0.00 USDSale price $14.95 USD -
SOMA Dark Fire Dark Chocolate Bar
Regular price $12.95 USDRegular priceUnit price per$0.00 USDSale price $12.95 USD -
Muso Hot Yuzu Sauce - Red
Regular price $11.55 USDRegular priceUnit price per$0.00 USDSale price $11.55 USD -
Mirgallo Diavolicchi - Hot Basilicata Peppers in Olive Oil
Regular price $14.95 USDRegular priceUnit price per$0.00 USDSale price $14.95 USD -
Stonegrindz Crystallized Ginger 55% Coconut Milk Chocolate Bar
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Marshalls Serrano Ginger Lemongrass Haute Sauce
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Lakrids 4 Habanero Chilli Licorice
Regular price $14.55 USDRegular priceUnit price per$0.00 USDSale price $14.55 USD
CHOCOLATE FOR ALL YOUR VALENTINES
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Award Winning Chocolate
Every year, craft chocolate producers from all over the world submit their...
COLD MOUNTAIN
Rice Koji
If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic don't believe in magic, even when they see it right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained.
Koji was crafted 9,000 years ago, most likely under another name, in an earthen jar in China, and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently.
To many, it is the newest food rage. In fact, it is not a food but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible.
There is a lot of science in Koji. Papers have been written about the subject. Some are "dry," long-winded, and some so crusty they seem fermented themselves.
Italian Pasta
We love our pasta choices
The history of noodles and pasta is fascinating and intertwined with the development of various cultures across the world. Noodles, in their earliest form, date back over 4,000 years and are believed to have originated in China.
Meanwhile, in Italy, pasta has a more complex and somewhat debated history. It's often said that pasta was introduced to Italy by the Arabs during their conquest of Sicily in the 9th century, where they brought with them dried pasta in the form of itrya, a type of noodle.
However, there are references to pasta-like dishes in ancient Roman times, with lagane, a flat, wide dough, mentioned in texts. This suggests that the concept of pasta may have already existed in the Roman Empire, but it wasn’t until much later, in the Middle Ages, that it began to resemble modern pasta.
By the 12th century, pasta as we know it—made from durum wheat and water, then dried to preserve it—started gaining popularity in southern Italy, particularly in Sicily and Naples.
NICELY CAUGHT
LUMMI ISLAND
" This was hands-down one of the best canned tunas I've ever had and it's not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It's the perfect tuna to build a Salade Nicoise around!!! "
-- Tina Ujlaki - James Beard Foundation's Editor of the Year award -Food & Wine Magazine
ChefShop Cocoa Powder
RICH, DARK, COCOA
New! We have spent the last 2 years looking and testing for a new ChefShop cocoa powder to replace our original recipe and venerable favorite which is no longer available.
This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.
This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label. Like many of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.
And price relative to quantity is also a crucial
It's baking season!
Chocolate for Baking
Chocolate for baking! From desserts to a handful, organic baking chocolate is an essential pantry item to always have on hand. It's also a great place to hide your favorite chocolate in plain sight. "Disks" are perfect for melting (and eating by the handful)
Recipes we use
See our recipe box here
We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
Chef Brady Williams
Chef Brady Ishiwata Williams is a James Beard Award–winning chef whose culinary style blends Japanese-American heritage with hyper-local, seasonal Northwest ingredients... at TOMO in Seattle - click here to read more about the Chef.
