Gourmet Chef

Lettuce isn't just for salads! Try adding a few varieties to your next veggie platter for a unique twist on the traditional crudite spread. We love including endive, little gems, and romaine hearts because they are sturdy and don't take up a ton of real estate on the serving platter. What is the star of the show when you put together a veggie tray?

• S U M P T U O U S A U T U M N C O L O R S •

🍂fall is coming, which means two things:

No. 1. We only have 61 days till Halloween marks the beginning of the holiday season 🎃

No. 2. From now until next March, I will be eating nothing but soups, stews, and breads, all made in my Le Creuset Dutch Oven 🥘🥖

So if you’re looking to start your holiday shopping early, or if you’re treating yourself, stop in store and check out our newest Le Creuset color, Olive 🫒
She’s a gorgeous compliment to any kitchen or existing Le Creuset collection and we even have some pieces on promo!

Can’t wait to see you in store! 🥰

If you love Elote we've got the perfect salad to bring to your next outdoor gathering! This salad is creamy, filling, and full of fantastic flavors that go wonderfully with grilled meats. fish, or backyard burgers. Use fresh corn or frozen sweet corn, both taste great! Get the recipe here: http://ow.ly/MirG30sFhAO

Lactose intolerant? Never heard of her because we are fully stocked with so many varieties of cheeses for your charcuterie boards, meat and cheese trays, or even just your midnight snacks (looking at you, squeaky cheese curds).

We also have an assortment of salami that are guaranteed to pair well with whichever cheese you pick.

Basil is in abundance! When making homemade pesto, prep a double batch and freeze half in an ice cube tray. Once frozen, you can transfer the pesto cubes to a freezer safe container and then look forward to enjoying easy access to homemade pesto anytime you crave it. Pesto freezes very well, and simply defrosting a few pesto cubes means you're well on your way to easy weeknight dinners. What's your favorite pesto dish?

It’s that time again….

We’re thrilled to be partnering with Hestan Culinary to offer you just a taste of this incredible cookware!

Take 20% off of any Hestan skillet, now till September 10th, and see why more Michelin Star Chef’s prefer Hestan in the kitchen!

Stop in today to learn about what makes this cookware so incredible!

Cooking with Wine with the amazing Sue Willson! From Red Wine Pasta with Pancetta to Wine Poached Apples, everything was divine! Thank you Sue❤️❤️❤️

RESTOCK ALERT! Banneton’s are back in stock! Liners, flour sack linens, lames, loaf pans, dough blenders, sourdough starter sets, sourdough starter cultures, loaf pans, Le Creuset round loaf baker, King Arthur silicone pastry mats, recipe books, and more! Open 7 days a week, serving Downtown Minot for 31 years!

We are well versed in making fruit pies and here's our go-to texture tip! When using cornstarch as a thickener, prevent clumps from forming by mixing sugar and cornstarch together before sprinkling it on the fruit. Toss with rinsed, well-drained fresh fruit until the sugar/thickener evenly coats the fruit. Let the mixture set for a few minutes so that the sugar and thickener dissolve and the fruit begins to release juices before adding it to the pie. Enjoy the sweet results, and let us know your pie making tricks in the comments!

Enjoy a delicious summer appetizer tonight with roasted olive burrata! In a small roasting dish, combine whole garlic cloves, pitted and halved kalamata and castelvetrano olives, lemon peel, 2 thyme sprigs, and sprinkle with salt. Cover ingredients with olive oil and cook in a preheated oven at 300 F for one hour (ensure garlic cloves are covered in the olive oil to prevent burning). Remove from heat and reserve any infused olive oil in a jar for later use in salad dressings, pasta, or dips. Serve with burrata, an extra sprinkle of salt and pepper, a squeeze of fresh lemon juice and pair with with crusty bread. What else would you pair with this dish?

🤫 We did something cool………

Inspired by an old Pride of Dakota seasoning recipe, and in conjunction with s.a.l.t. sisters, we’ve developed a special blend that’s tasty on pretty much EVERYTHING. With chunks of minced onion, high quality salt and pepper, and just a hint of nutmeg, The Chef’s Blend makes ordinary meals extraordinary! Now being sold online and in store, pick up your bag today, and easily elevate your cooking!!

P.S. This seasoning is Denise’s mama approved!!

https://shop.gchef.com/products/chefs-blend-seasoning

The Chef's Blend Seasoning Indulge your taste buds with The Chef's Blend Seasoning! Our unique, private blend adds flavor to any meal - from chicken and pork to beef and veggies. Elevate your cooking and enjoy the perfect addition to every dish. The possibilities are endless with this flavorful seasoning!

New kids classes dropping at 4pm today!

Where are our sourdough fans? Cultures For Nature Sourdough Starter varieties are in stock: San Francisco, Rye, and Whole Wheat! Stop in and see what new items we carry that will level up your sourdough game.

• NEW CLASSES DROP TOMORROW •

New classes will go live, tomorrow, August 22nd at 10am!!

www.gchef.com

Lekue silicone microwave popcorn maker!

New to Gourmet Chef-Lekue silicone plum cake loaf pans! Great for cakes, breads, and meatloaf!

We are looking for kids tricycles for the Festival on Sept. 14th.

If anyone has any to donate, please respond! We can come pick them up. Thank you!!

We love making crispy lentils to sprinkle on top of roasted vegetables and summer salads for a nutritious crunch! To make crispy lentils, mix 2 cups cooked lentils with 1 tablespoon olive oil and 1/2 teaspoon Kosher salt in a medium bowl, and then evenly spread on a sheet pan. Roast at 300 F for 35-45 minutes, stirring occasionally, until crispy and browned. Let cool. Top crispy lentils on anything that could use a little crunch. For this salad we added lentils on top of roasted beets and orange slices served over creamy goat cheese mixed with a splash of whole milk, lemon zest, turmeric, salt and fennel seed. What would you sprinkle them on?

Also for your corn, super easy! How cute and useful are the Kindergarten choppers, so your kids can help with all that cutting.

Kuhn Rikon paring knives are here, a color for every personality.

Every summer, we make a point to freeze a few bags of fresh corn for Thanksgiving. It's a nice tradition and when corn is processed at its peak, it is exceptionally delicious! Here's how we do it:
1. Blanch fresh corn kernels in a pot of boiling water for 3 minutes.
2. Remove from heat, and place the kernels in an ice water bath for 5 minutes. Drain well.
3. Place kernels in a single layer on a lined pan. Freeze, then bag in freezer bags.
Do you have any tricks for planning ahead and extending summer into fall meals? If so, we'd love to hear!

Making homemade crostatas is easier than you may think, and this crostata is just one of many ways to enjoy raspberry season. It features a simple crust with just a hint of sweetness. Serve it with a scoop of your very best vanilla bean ice cream! Get our recipe here: http://ow.ly/soJO30sFhAK