Archive for the ‘Contest’ Category

I missed National French Fries Day! You Say Potato…

Wednesday, July 15th, 2020

I cannot believe I missed National French Fry Day. Forget about the fact I am on the keto diet, this is a landmark day. One may ask “where did French fries come from anyways?”. Funny I was thinking the exact same thing so I Googled. My research found an international dispute between Belgium and France. (you gotta be kidding me).

The Belgian version

This is where historians claim potatoes were being fried in the late-1600s. According to local Belgian lore, poor villagers living in Meuse Valley often ate small fried fish they caught in the river. … And just like that, the earliest French fries were born. How quaint! -Google

The French version

It is disputed but One enduring origin story holds that french fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution. However, a reference exists in France from 1775 to “a few pieces of fried potato” and to “fried potatoes”. Where the heck is the Pont Neuf bridge? -Wikipedia

Bruce’s Version

One may then ask “Bruce, where is all of this headed? Why are you so obsessed with fries?”. Listen, when you have been on a keto diet for two weeks then National French Fries Day rolls around (or anything fried for that matter) and this is a trigger to all sorts of culinary mischief.

I mean McDonald’s still hold their own. Then there is Fat Burger and In & Out, although In & Out fries harden to a rock formation if not eaten within 10 minutes or ordering them “animal style (above). Of course the classic curly cue fries from Burger King are up at the top of delish.

As I mentioned I am ‘doing’ Keto. I yearn for a potato skin fry, or sweet potato fries, or fries from the Apple Pan or chili cheese fries from Tommy’s, both local favorites. Fries are delicious plain or with ketchup or mustard, or tartar sauce, not to mention cheese whiz and blue cheese dressing. French fries are something not to be fooled with but then again I’m not obsessed.

How Fitting! Our May Spooning Contest

Tuesday, May 3rd, 2016

Send Us Your Spooning Photo And Winspoon2

We believe that in this time of turbulence and uncertainty, it’s about time someone stands up against the establishment and declare:

“It’s time to spoon!”

spoon

Here at Pacific Merchants we love, love, LOVE to “spoon” our customers with lovely hardwood spoons from France!  So much so that we want to share the same LOVE with you!  Just send us a photo of yourself spooning and receive a FREE French wood spoon, and get entered to win gift certificates and other fun prizes!

Send your awesome photos to [email protected] or you can upload it to Facebook/Instagram/Twitter and tag us @pacificmerchant #pacificmerchants for your chance to win!

Spoon your husband, wife, girlfriend, boyfriend, daughter, son, mom, dad, dog, cat, horse, iguana, sports car….it doesn’t matter just spoon!  We will take a vote here at the Pacific Merchants offices for the best spooning photos and award prizes throughout the month. Contest starts now through the end of August.
Yep, there’s no question about it.  We just LOVE to spoon!

Brucespoon

 

Comforting Fall Soup – Apple and Butternut Squash Soup

Thursday, October 2nd, 2014

I can’t believe it’s already October, which according to NPR is peak decorative gourd month.  Also, Halloween!!! Since we’re celebrating the gourds in all forms, decorative and delicious, we figured we’d kick off the month with a delicious and hearty soup recipe – our butternut squash soup with apples. It seriously tastes like autumn in a bowl.  Plus, it’s a totally festive orange soup – perfect for this time of the year.  If you’d rather, you can substitute the butternut squash with  pumpkin to make a pumpkin soup. Still festive. Still delicious. Just look for a small sugar pumpkin, not the one you’d be using for a jack-o-lantern. More flavor.  Now, unless you’re just on our blog looking for deals (in which case, click here) let’s get cooking – I’m gonna teach you how to make soup that’ll knock your festive fall socks off!

First up, gather your ingredients! As you’ll see, this is a vegetarian soup, but if you’d prefer, you can make it with chicken stock. I just know I’m always on the quest for great, hearty vegetarian dishes this time of the year, and this is a great one.

Ingredients

  • 4 lbs butternut squash, peeled, seeded and cubed (approximately 2 medium squash)
  • 1 white onion, peeled and diced
  • 3 ribs celery, diced
  • 1 carrot, peeled and diced
  • 3 apples, diced  (I prefer Fuji or Granny Smith)
  • 2 cloves garlic, minced
  • 2 tablespoons butter (or olive oil if you’d prefer)
  • 1 teaspoon fresh thyme leaves
  • 5-6 large leaves sage, minced, plus more for garnish
  • 2 tablespoons brown sugar
  • 4-5 cups vegetable stock (or chicken stock if you’d prefer.)
  • Salt and pepper to taste
  • Green onion, for garnish, optional
  • Sour cream, for garnish, optional

If you use those garnishes, it’s gonna look a little like this – I skipped the green onion but went crazy with the sage:

Instructions

  1.  In a large soup pot, melt the butter over medium high heat.  When it’s melted, add the onion and a pinch of salt.  Cook until the onion begins to get transparent, then add the carrot, celery and onion.  Cook, stirring occasionally until the vegetables just begin to get tender. Add garlic and saute 30 seconds more.
  2. Turn the heat to medium and add the butternut squash, apples, brown sugar and herbs. At this point, consider adding an additional small pinch of salt, especially if you like your food salty. I’m a bit of a salt fiend.
  3. Cook over medium for about 15-20 minutes, stirring occasionally.
  4. Add about 3/4 of the stock (chicken or veggie, your choice.)   Cover the pot, reduce heat to medium low, and leave it alone until the vegetables and fruits are completely tender. There’s a good chance they’ll absorb a lot of the liquid as well.
  5. Time to puree the soup. I use an immersion blender, but you can also puree in a blender, in small batches. When it’s all blended and smooth, put the soup back in your soup pot and taste it. Does it need salt? Pepper? A tiny dash of hot sauce? Add it.  Now’s also the time to take a look at the texture. If it’s too thick, add more of your stock, bit by bit. Keep tasting and adjusting the flavor. If the stock makes it too salty, add a bit of water, or even orange juice. If it’s too thin, let it cook a little longer. Some of the water will evaporate.
  6. At this point, it’s time to serve the soup. Get out your favorite soup bowls (we’re partial to acacia) and keep them handy. If you want a crispy sage garnish like we have above, simply fry your sage in a small pan with a bit of oil or butter. Set on a paper towel and it’ll crisp right up.  If you’re using sour cream, a little dollop goes a long way. If using chives or green onions, simply mince them up.  Put the soup in the bowl, garnish at will, and enjoy!

Some serving notes: If you’re wondering what to serve with butternut squash soup, I’d suggest going the *not to be named Italian restaurant*  way and doing soup, salad and bread(sticks.)  This is a hearty, super filling vegetarian soup (or not vegetarian, if you’d prefer) and it doesn’t need much. I love it with crusty, lightly buttered bread and a simple salad.   It’s also delightful with grilled cheese – like tomato soup with grilled cheese, but with this unmistakably fall flavor. For dinner parties, this is great in tiny bowls, little jars, or even shot glasses as an appetizer.   If you want to make a huge batch and make it last longer, here’s how to freeze soups like this butternut squash soup:  Put it in freezer-safe containers (I use 1/2 liter jars – they’re the perfect lunchtime serving size) leaving about an inch of head space.  Since this soup has a lot of water in it, it’ll expand.  Freeze for up to 3 months (I’ll admit, I’ve gone as long as 6 to no ill-effects.) If you freeze in serving sized containers, rather than in one giant vat, it’ll be super-easy to only defrost just what you need when you need it…especially if you need a last minute lunch.

Cheers to fall, everyone! What’s your absolute favorite fall recipe? Are you a soup junky as well?  Don’t forget to take pictures of anything you make from now until October 16 and hashtag it with #pmtcFallTable – you could win a $100 gift certificate to our site! You can also re-post the picture below to win! Details here.

Fall Table and Fall Food Photography Contest

Wednesday, October 1st, 2014
pmtcFallTable
Dear Fans,

We are SO excited that autumn is here! To celebrate YOU, the fall season, and our love for bringing people together at the table we’re hosting a #pmtcFallTable contest for a chance to win a $100 gift certificate to our store. Here’s how to enter:

1. Visit any of our social networks (links in header) and #regram the Pacific Merchants fall table photo pictured above.

2. Tag @pacificmerchant in the photo.

3. Want a better chance at winning? Hashtag all your fall food and table photos with #pmtcFallTable to earn an extra contest entry.

It’s time to get creative with your fall food and table photography! We can’t wait to see what you come up with. Contest runs October 1st through October 16th 2014. We’ll #regram our favorites, and announce a winner October 17th. Winner will be chosen at random.
Also, October 1st through the 16th, eat up our super sale prices with 20% off retail purchases on our Acacia Hardwood Plates and our Place Mat collection. Coupon Code FallTable at checkout.
Let the #pmtcFallTable games begin!

Sweaters, pie, and pumpkin spice lattes,
Team PMTC

*Both Fall Table Contest and sale valid for retail customers only. Customers may not combine sale with other offers. Contest closes October 16th 2014 11:59PM. Please note that any entries submitted through a private social media account will not be seen by us, and thus will not count as an entry.


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