Wild Caught Sashimi-Grade Tuna
" 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. (Packed in its own juices, no water added!) 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
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Dried Golden Diamond Pineapple from Taiwan
Regular price $12.95 USDRegular priceUnit price per -
Rice Bran Oil
Regular price $18.95 USDRegular priceUnit price per$0.00 USDSale price $18.95 USD -
Lummi Island Wild Albacore Canned Tuna
Regular price $14.95 USDRegular priceUnit price per$12.33 USDSale price $14.95 USD -
Katz Apple Cider Vinegar - Gravenstein
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ChefShop Cocoa Powder
Regular price From $39.95 USDRegular priceUnit price per$109.95 USDSale price From $39.95 USDSale -
Rice Bran Oil - 32 oz
Regular price $13.95 USDRegular priceUnit price per$0.00 USDSale price $13.95 USD -
Amber River Soy Sauce
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E V O O
Fattoria di Petroio Tuscan Olive Oil
One of our favorite oils and this years is awesome!
Don' be fooled by this cans diminutive size. This can of olive oil is 500 mL just like all those much taller glass bottles.
From a practical standpoint, I like this can. Remove the plastic ring, then pull up and you get a little spout which works perfectly. If you have a small apartment or a yacht, this is the right size can for you.
To the nose, you can smell the ripe olives inside.
To the eyes, it's a rich olive green. It's a rich, yellow olive green.
To the dip of the tongue there's lots of flavor and taste: artichoke, banana, a classic taste of a full bodied olive oil. It is a very inviting olive oil.
The first sip emphasizes the same flavors, but comes across rounder and in some ways fuller.
Beautiful Capers
Large Pantescan Capers in Salt
Grown on the island of Pantelleria and preserved in the native sea salt for La Favorita Fish. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers.
These are large capers, picked just before they were ready to flower. Preserved in sea salt as they are also means that none of this aromatic flavor has been lost.
Pasta with personality in its shape!
Sgambaro Fusilli Pasta
Fusilli are short ribbons of pasta twisted into a shape resembling screws or spring-like corkscrews. This Italian fusilli-shaped pasta stands up well with thick, meaty or creamy sauces. Made with certified Italian Grown Durum wheat
Italian Pantry
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Fattoria di Petroio Tuscan Olive Oil
Regular price $49.95 USDRegular priceUnit price per$0.00 USDSale price $49.95 USD -
Artichoke Hearts Romana Style in Olive Oil
Regular price $14.95 USDRegular priceUnit price per$0.00 USDSale price $14.95 USD -
Bigoli Nobili Mori Pasta - Sgambaro
Regular price $12.95 USDRegular priceUnit price per$13.95 USDSale price $12.95 USDSale -
Brontedolci Pistachio Cream
Regular price $19.95 USDRegular priceUnit price per$0.00 USDSale price $19.95 USD -
Bucatini Pasta - Rustichella
Regular price $9.95 USDRegular priceUnit price per$0.00 USDSale price $9.95 USD -
Busiate Durum Wheat Semolina Organic Italian Pasta
Regular price $13.55 USDRegular priceUnit price per$0.00 USDSale price $13.55 USD -
Candied Sorrento Lemon (PGI) Peel - Quarters
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Caputo "00" Chefs Flour - 2.2 pounds
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Aged 1 year
Carnaroli aged to perfection!
Italy grows some of the finest rice in the world.
From black rice to white and the varieties in between, the flavor and the resulting dish can be the best on the planet.
Acquerello il Riso Carnaroli has been around in our food world forever.
One of the first of the slow food movement foods, Acquerello il Riso Carnaroli was awarded the Snail of Approval in 1986.
Taking a year to produce, the rice undergoes the steps of aging, refining in a special process and enriching with its own germ. The result is tastier, richer and healthier. (Their words and we agree.)
The rice is in a vacuumed sealed can and this might be the most important feature of this delicious rice, at a minimum ensuring the flavor profile the maker has intended.
Perfect recipe for your summer tomatoes!
Tuna & Caper Rice Stuffed Tomato
A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio (or Carnaroli) rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal.
Extra Virgin First Press Olive Oils
Olive Oils
In the Northern Hemisphere (e.g., Italy, Spain, Greece, California), olives are harvested between October and December. This means that the olive oil produced during that harvest season is technically from that calendar year.
For example, olives harvested in October–December 2025 produce olive oil from the 2025 harvest.
Freshly pressed olive oil typically becomes available a few months after harvest—often by early 2026.
So if you're buying olive oil in spring or summer 2026, the freshest oils will be labeled as "2025 harvest."
What Does “Fresh” or “New Harvest” Mean?
"Fresh" or "new harvest" means the oil was recently pressed from olives harvested in the most recent fall season.
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 James Huffman
Canlis, Seattle's legendary fine dining institution perched in the Queen Anne neighborhood, has accumulated a remarkable collection of culinary honors over its 75-year history. Ranked among the top 20 restaurants in America by Gourmet Magazine and hailed by The New York Times as "Seattle's fanciest, finest restaurant," Canlis has also been a recipient of the Wine Spectator Grand Award continuously since 1997. In spring 2025, Food & Wine Magazine polled over 400 writers, chefs, and travel professionals to rank the best restaurants in America, and Canlis came in second. The restaurant has also earned multiple James Beard Awards — widely considered the Oscars of the culinary world — including its first for Outstanding Wine Program in 2017, followed by the prestigious Design Icon Award in 2019.
