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Extravagonzo Infused Olive Oil
EVO Oil Trigger Spray Bottle for Olive and Cooking Oil, 18-ounce
Melina's Green Gold Greek Extra Virgin Olive Oil, 16.9-ounce
Melina's Extra Virgin Olive Oil & Balsamic Vinegar Set, 2-pieces
Remove the stem and root end of the beets and boil/steam for 20 minutes. Chill, peel and then slice beets. In a large bowl, whisk together shallots, sherry vinegar and walnut oil. Season with salt and pepper. To the bowl add the Belgian endive and arugula. Toss to coat. Place green salad on salad plate. Surround with sliced beets. Drizzle with olive oil and season with salt. Garnish with walnuts. Serve with toasted crostini with soft goat cheese.
Scanpan CSX Saucepan
Swiss Diamond Induction Nonstick Covered Saucepan, 3.2 quart
ScanPan CTX Saucepan
Scanpan Classic Saucepans
Zwilling J.A. Henckels Miyabi Fusion Santoku Knife
Calphalon Contemporary Cutlery Santoku Knife
Victorinox Fibrox Hollow Ground Santoku Knife, 7-inch
Kyocera Revolution Santoku Knife & Vegetable Peeler Gift Set
French Whip Whisk, 12"
Kuhn Rikon Balloon Whisk, 12-inch
All-Clad Nonstick Balloon Whisk
Rosle Flat Whisk
Universal Cooking Tongs
Cuisinart Silicone Tipped Tongs, 12-inch
All-Clad Stainless Steel Cooking Tongs
Cuisinart Stainless Steel Tongs, 12-inch
Gripper Cutting Board
Cuisinart Chef's Classic Cook and Pour Saucepan
Wusthof Gourmet Salad Knife
Professional Atlas Pepper Mill
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