A good anchovy fillet is worth eating "straight up" on a saltine (cracker). The plain force of salty fish is a good taste.
These little Ortiz Anchovies are perfect for the palate and plate. Bring your "packet" of crackers or a couple of slices of a fresh baguette. Take Ortiz anchovies out of the tin, place or spread lightly on the baguette, and you have a lunch fit for an Emperor of Umami!
There are 144 different versions swimming around in the warm ocean waters all over the globe. By the time we consume these little fish, who rarely grow larger than 4 inches, they start to blend together without distinction. But be forewarned, not all cans, jars, or other vessels contain the same finished results.
Cured anchovies are made (or transmogrified) by layering anchovies alternately with lots of salt in barrels. This process creates a liquid called Garum, the original fermented fish sauce of the ancient worlds like Byzantium, and also creates the anchovies we know and love. After many months of curing, the little fishies are packed in salt or oil to be used in dishes around the world.
These little babies explode your palate with an amino acid!
This amino acid we affectionately call Glutamate and it is naturally found in foods like tomatoes, Parmigiano-Reggiano and kombu. Naturally high in levels of glutamate, Inosinic acid, and guanosine monophosphate, and you have what is called today as Umami.
“I like to think of ChefShop as the curator for my taste buds! I eagerly look forward to my newsletter to learn about your next mouth watering discovery. Thank you!“
We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie
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Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa
hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna
I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate
Hi! Such fun to learn more about what you carry. I am enjoying being your customer. -JMH
I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you! -Loraine
Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
It’s my Sunday morning read, I look forward to it every weekend -Dave
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The best part is the little bit of history -John
The description of the food is so descriptive -Risha
The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin
For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan
We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane
When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
I love the newsletters. Mouthwatering descriptions. -Julio
Thank you for everything, we love your company!:) -Gordy
Your selection of products is really interesting. I look forward to stocking my friend with more items in the future. -Susan
Thank you for having these products available and for offering at-store pick-up. So appreciated! -Loraine
Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter
Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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