Retail Roundup


Hi everyone,

Shannon here. I recently joined the team at Heirloom as sous chef. I'll be working with Chef Schu on menus, teaching classes, and digging my hands into a few other parts of the business. I wanted to start by introducing you to the host of new products we have for sale in the shop--from bright Vieiru Spanish olive oil and classic Maldon sea salt for your everyday cooking to local tuna jerky and house-made coconut granola, perfect for throwing in your pack for a hike. We take great pride in working with local companies and wanted to share a few of the stories behind the products with you. Stop in anytime for a sample and ask for me by name if you're looking for ideas to use in recipes--I'm happy to chat and offer suggestions!

St. Jude's Tuna

St. Jude's is a family-run business based out of Seattle. Started in 1978 by Joe Malley in Sitka, Alaska, the Malleys (Joe and wife Joyce), have fished everything from salmon to halibut to black and pacific cod around the Gulf of Alaska. The two spent 12 years living aboard their vessel before settling onto solid land to start a family. Currently they troll solely for the pristine Albacore tuna they can and dry for jerky. Hawaiian and honey jerky and canned sea salt and smoked tuna are available in the shop. Stop by for a taste and to chat about recipe ideas like smoked tuna dip and a classic niçoise.

Mayana Chocolate Bar

Husband and wife team Daniel and Tamara Herskovic found their love of chocolate while learning to master the difficult process of chocolate artisanship. With Daniel in the kitchen and Tamara on the design end, their collaborations have earned them numerous awards. Pulling from his time working with the country's top chocolatiers, Chef Daniel marries age-old technique with adventurous new flavors in the Coconut Dream Bar (crispy coconut, salted caramel), and the Kitchen Sink Bar (peanut butter, pretzel, crispy rice, fleur de sel, caramel).

Elderflower Syrup

Elderflower is a fragrant, flowering plant native to the Pacific Northwest. The plant produces berries (blue and red), and foraging the flowers to make syrup is a common practice in much of northern Europe. It can be hard to find a good elderflower syrup, so we put our trust in D'arbo's. Decades of experience along with a gentle processing method and the finest ingredients make D'arbo's delicious and dependable. Another family-run business, the D'arbo's began producing fruit jams, syrups, and liqueurs in 1879 in Austria. With numerous awards and over 130 years of experience, their products make a silky elderflower cake or an elderflower cordial really sing. You can even throw a splash into champagne for a a glass of bubbly taken up a notch. Scroll down for Chef Schu's naturally gluten-free recipe for an elderflower cake and stop in the shop for more info (photo of cake above).

Elderflower Syrup Cake Recipe

When the urge to bake arises, this simple cake with a moist and slightly crunchy texture can be made and eaten within 2 hours. It is a sweeter cousin of cornbread; incidentally, it’s also gluten–free. The glaze contains a bit of liqueur, but the alcohol burns off when heating it…so it’s ok for the kiddos too! Recipe inspired by Nigel Slater

1 cup butter, room temperature (more to grease the pan)

1 cup sugar

2 2/3 cups almond meal (Trader Joe’s is best bet!)

3 eggs

1 ¼ cup corn meal or polenta

1 ½ tsp baking powder

zest and juice of 1 lemon

For the Glaze:

juice of 2 lemons

4 tbsp honey

2/3 cup elderflower syrup (D'arbo brand)

To Serve:

½ cup plain Greek yogurt

1 tbsp cream or milk

Fresh berries

Prepare an 8” or 9” springform pan by rubbing all sides and bottom with butter, then line the bottom with a round piece of parchment paper.

Preheat oven to 350 degrees. Beat the butter and sugar together in a standing mixer for 2 minutes, scraping the sides to incorporate evenly. Next pour in the almond meal and mix evenly. Mix the eggs in one at a time. (A good tip: break eggs into small bowl before pouring into mixer to avoid shells) In another bowl, mix the corn meal or polenta with the baking powder. Fold it into the butter and sugar mixture and then add lemon zest and lemon juice.

Transfer the cake mix into the lined pan and smooth the top. Bake for 30 minutes, then turn the heat down to 325 degrees and rotate the cake for even baking. Bake another 25 minutes.

To make the glaze, squeeze the lemon juice into a small saucepan. Add the elderflower syrup and honey and bring to a boil for about 5-8 minutes. It should have the consistency of a thin syrup.

When the cake is still hot out of the oven, evenly pour the glaze over the cake. Let cake cool. Slice into pieces and serve with yogurt thinned with some cream and some berries.

Shepherd's Grain Local Flour

Shepherd's Grain Local Flour is one of my favorite things we sell in the shop. By far the best flour for bread-baking (and used by our local baker Chapin Smith of Wildbelly Sourdough), Shepherd's Grain is a group of small farmers throughout the Pacific Northwest with a commitment to long-term sustainability and rehabilitating the soil. As a business, they know it's not just about doing what's best for the land but also for the people working it. By offering support, they are able to encourage farmers to take risks and focus on improvement. And they do all of this while making flour that yields a delicious loaf.

Opinel Knives

Hailing from the French Alps, Opinel's slim design and balanced wooden handle make for easy use. Like many things made in France, they are as beautiful as they are well made. In the shop we sell the traditional pocket knife--an easy-to-operate and finely tuned design perfect for trimming herbs from the garden or popping out at the campfire.

Heirloom Cookshop Fennel Salt

You can find our house-made fennel salt coating our house croutons (also for sale in the shop), whirled into our salad dressings, and stirred into rich fig vinegar to dip bread in. A combination of dried orange peel, fennel pollen, oregano, lemon pepper, and salt, it also works great rubbed into a roast, tossed with seasonal roasted vegetables, folded into an omelette, sprinkled on a grilled fish, and coating the skin of a classic roast chicken.

Aardvark Hot Sauce

Chef Schu's favorite hot sauce, Aardvark was founded in 2004 by Scott Moritz. His easygoing nature and love of surfing, travel, and making music along with a quest for flavors of the world inspired him to create the perfect Habanero hot sauce. A "Caribbean meets Tex Mex" flavor, the company describes the sauce as "just enough heat to slap the sass outta your mouth." A great condiment and marinade, you can always find a bottle within reach at the shop kitchen.

Rickey Noel Mitchell Hand Carved Spoons

Hand carved by local artist Rickey Noel Mitchell, each spoon is a one-of-a-kind work of practical art. From round and shallow to thin and long, design variations offer unique advantages for different uses in the kitchen. Inspired by wildlife and nature of the Northwest, Rickey works with natural elements such as stone and wood to create beautiful, useful items.

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heirloom cookshop collective

Chef Kristen Schumacher

Personal Chef & Events, Provisions,

Culinary Educator & Market Coordinator.

For Wholesale Accounts, please email.

206.227.3000

heirloomcookshop@gmail.com

@2020 heirloom cookshop collective