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We love interacting with our Twitter followers. As many of you know there are also dedicated weekly food themed chats in which we participate as @exceptionalfood . We have decided to create this comprehensive list for everyone's benefit. They are listed in order of occurrence starting with Sunday. Simply login to your Twitter account at the appropriate time (all times listed as Eastern Time) and follow the listed hashtag.

  • #weekendfoodie : every Sunday 11AM
  • #ChampagneChat : every Sunday 3PM
  • #SundaySupper : every Sunday 7PM
  • #FNIChat : every Monday 4PM
  • #Breakfast2Dessert: every Monday 6PM
  • #FoodieChats: every Monday 8PM
  • #GardenChat: every Monday 9PM
  • #PantryChat : every Tuesday 4PM
  • #FoodChat : on the 3rd Tuesday of every month 8PM
  • #HGEatsChat : every Wednesday noon
  • #SommChat : every Wednesday noon
  • #FoodTravelChat: every Wednesday 8PM
  • #GardenParty : every Wednesday 8PM
  • #VeganFoodChat : every Wednesday 8PM
  • #WineChat : every Wednesday 9PM
  • #FoodAllergyChat: every Wednesday at 9PM
  • #LunchWithChefEmily : every 3rd Thursday 2PM
  • #FDBloggers: every Thursday at 3PM
  • #SipWithKaren : every Thursday at 4PM
  • #SpiceChat : on the 1st Thursday of every month 4PM
  • #HerbChat : every Thursday 2PM
  • #BBQchats : every Thursday 8PM
  • #GrillingChats : every Thursday 8PM
  • #SwapNShareSunday : every Saturday 9PM through midnight Sunday

Chats hosted on a particular day, and not on a weekly schedule

  • NONE SCHEDULED
Arroyabe Anchovies in Olive Oil (Spain)
Arroyabe Anchovies in Olive Oil (Spain) Arroyabe Anchovies in Olive Oil (Spain)
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Average rating:

These exquisite anchovies, packed in the finest Spanish olive oil, are hand-packed according to traditional methods using carefully selected fresh fish harvested off the Cantabrian Coast in northern Spain.

The anchovy, a traditional food of the Basque Country, is a mainstay of this region's fishing economy. The Spanish name "boqueron" comes from the size of the anchovy's mouth or boca, which is large in proportion to the rest of the body. Anchovies are typically harvested in the spring when they accumulate the most fat and flavor. Small nets are used to protect the quality of the fish and reduce by-catch. Once caught they are gutted, placed in barrels with salt-layer separations, and weighted. Once the fish have matured, about 3-7 months, they are washed to remove the bones and skin, and then canned in high quality olive oil.

Anchovies are high in Omega-3 fatty acids which reduce cholesterol and help in the prevention of cardio-vascular disease. They are also rich in iodine, calcium, Vitamins A, D, B12, B6, B2, and unsaturated fatty acids such as linoleic acid.

  • 100% natural.
  • No preservatives or chemical additives.
  • This product contains no soy, gluten, nuts, dairy, or genetically engineered ingredients.

Ingredients: Anchovies, olive oil, salt.

For maximum flavor and freshness please keep refrigerated once you receive them.

1.76 ounce tin (49 grams) in a cardboard box

Price: $6.99 Quantity

Pomegranate Champagne Vinegar by O
Pomegranate Champagne Vinegar by O Be the first one to write a review

"I've never had a better vinegar...." -Gourmet Magazine

O Pomegranate Champagne Vinegar is scarlet in color and lush in the mouth with hints of raspberries and echoes of faraway Mediterranean lands. California pomegranate is steeped in barrel-aged champagne to create this elegant, hand crafted vinegar. It is antioxidant rich and delicious!

  • Drizzle over sliced apples and pears. Sprinkle with pomegranate seeds.
  • Splash on watercress salads with feta cheese and caramelized pecans.
  • Brush on pan roasted shallot chicken.
  • Add mystery to garden salads. Whisk with O Blood Orange Olive Oil, sea salt, & cracked pepper. Top with toasted pine nuts.
  • Enhance summer soups.
  • Glaze poultry & pork.
  • Add to pan drippings for delicious reductions.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes, and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated, and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Gluten free.

200 milliliter (6.8 fluid ounce) glass bottle

Price: $16.95 Quantity

Pitted Agen Prunes (Coufidou)
Pitted Agen Prunes (Coufidou) Be the first one to write a review

These are no ordinary prunes. The French have savored les Pruneaux d’Agen for centuries, regarding them as highly as foie gras or fine spirits. Slow oven-drying concentrates the prunes’ natural sweetness before they are carefully rehydrated with steam. The result is exquisitely plump prunes with a luscious, creamy texture.

These prunes lend a full, ripe flavor, and a satisfying bite to all manner of sweet and savory dishes.

  • Serve with a cheese platter
  • Bake a prune d’Agen tart (after soaking the prunes in muscat!)
  • Make pork and prune stew
  • Add to a sauce for roasted poultry
  • Stuff with foie gras
  • Make prune ice cream
  • Use as the fruit in Far Breton Pudding Cake
  • Make a lamb tagine with prunes
  • Stew prunes with port wine and serve over a piece of pound cake
  • Make a last minute dessert of prune clafoutis

Ingredients: pitted Agen prunes

8.8 ounce (250 gram) decorative box

Price: $14.95 Quantity

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