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Mid-July 2014 Issue / Vol. 2, No. 14                                                      July 2014 Issue








Chef Mel Mecinas

Chef Brian Widmer

Chef John Marcetti
Chef's Larder Out-takes—
Recipes, quotes, and more!

•  Stuffed Squash Blossoms recipe 
    by Jeremy Pacheco

   EVOO tips from Joëlle Olive Oil
   Kimchi recipe from Chef
    Hyunjoo Albrecht


Midwinter Night's Dram
by High West Distillery

Licorice Root:
The Chef's New Trend

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Synopsis:  July 2014 Chef’s Larder

Costata Romanesca Squash - The Italian heirloom stands head and shoulders above the rest of squashdom for its taste, texture, flowers and appearance. 100th MONKEY MUSHROOM FARM – Grow your own mushrooms- Shitake, elm oyster mushroom, blue oyster mushrooms. SINTO GOURMET – For Hyunjoo Albrecht, owner of Sinto Gourmet creates award-winning kimchi. She named her company after the old Korean adage, Sinto Buri, meaning “body and soil cannot be separated.” The professional chef, mentored by American Certified Master Chef Fritz Gitschner, started the company when the double-Michelin star restaurant, Aqua, where she worked, closed after the economy tanked. JOËLLE OLIVE OIL – Janet Benner, co-founder and CEO of Joëlle Olive Oil, produces award-winning California olive oil. The EVOO’s list of awards for 2014 includes (mostly) gold and silver from the Paso Robles State Fair and Yolo and Napa county fairs. The free acidity levels for the Mission, Barouni and Late Harvest Manzanillo have tested out at 0.18%, 0.32% and 0.73%, respectively. The California standard is 0.5% or less.