Great Day Everyone,
We are delighted to bring this amazing update to the community as well as an invitation to join out weekly newsletter. Some big things are changing and we want you to be in the know!! I will add a link in this email so that you can easily sign up to receive weekly updates and information. If you are new in town I want to personally welcome you. Swing by the Tuesday Market and say Hi. If you've never tried one of our brownies before I would love to give you your first one free!! Just let me know. My name is Eric
We live in a time where our email boxes are cluttered with garbage from people and businesses.. I know firsthand what this is like. 2 Guys & A Cooler does not want to be a part of that list for you, so this week I took the time and liberty of deleting about 250 names off of our email list. We have a nifty program that allows me to see who opens the mail that we send and who doesn't. So if your account showed no activity I just deleted it. We don't take it personally and we just want you to know that we are trying to be considerate to everyone.. If for some crazy reason I missed you and you are receiving our weekly email but would like to unsubscribe simply scroll all the way to the bottom of our weekly email and click the unsubscribe button!!! It is 2017 and I think we are overdue for some Spring cleaning. I suggest that you evaluate all of your emails and get rid of the garbage!! This year is going to be great...
(Oh BTW: If you don't feel like reading the rest and you just want me to get to the point, then click on this link to see our new website: http://doshombrespanama.com/our-menu/)
With all that being said here's the great news for those of you who are on our email list let me explain what is on the horizon. Each week we get loads of "How To" questions. As our business develops we are finding it more difficult to find the time to answer everyone's questions!! So what I will be doing is starting a Video "How To" Section on my web site. Once it gets going I will send out weekly updates as to the new content. The videos will be easy to understand and informative. You will see secrets in the kitchen that Chef's tend to guard close to the chest so that you can not only have fun experimenting with food but WOW your friend at your next gathering. You will feel more confident and you will be able to do the things that you've only ever read about. I will share some of my personal secrets that I have learned in the kitchen after clocking over 28,000 hours of cooking and experimenting with food in my very own Test Kitchen here in Panama.
Some of the videos that we plan on releasing will include tutorials on how to make French Bread. How to double ferment Kombucha. How to maintain a San Francisco Sourdough Starter and how to bake bread with it. We will cover simple sauces, dressings, the mighty egg!! We will talk about proteins like fish, chicken, beef, and pork. Have you ever wanted to make sausages. We will have a video for that! You will learn how to make éclairs and baklava, you will make amazing Ginger Ale in just 2 days and the list will go on and on!! Only those who join our newsletter will receive notices so if you are already getting my email then you are good to go. If you are not Click the link below and fill out the short form (Name & Email). All of this for absolutely ZERO!!! (Who said that there's nothing free in this world?)
As the "Taste of Boquete" is well under way and 7 restaurants have been visited we have noticed a wonderful "2 Guys & A Cooler" influence on some of the restaurants. Some of the places have been very positive and others have demonstrated that they have a lot of room for improvement but all in all It's fun to see restaurants experimenting with new menu items and specials. There are 63 restaurants left to visit and most importantly we are just delighted to see the food scene in Boquete evolving as the restaurants are seeing a new bar of what the community is expecting... Speaking of new stuff I want to let you in on a little secret. We have been experimenting with growing Elephant Garlic.
(Look at the size of those bulbs!!)
This technically isn't in the garlic family as it really belongs to the leek family but if it walks like a duck and quacks like a duck.... You get the idea. Anyway, as we are sprouting this amazing softball size garlic with cloves that look like shallots the idea of making Black Garlic came to mind. Have you ever heard of Black Garlic? There's a good chance you haven't and it is my personal pleasure to be the first to introduce Boquete to this Gastronomical Super Food. We will have some available to purchase in the near future but more importantly I will teach you how to make it with items that you already have at home (probably)! Just be sure to sign up to our newsletter as we are currently working on the video for "How to Make Black Garlic". Can you say "OOOOOOOH MAMi" I'll explain on our weekly newsletter...
Now we get down to business. If you are still reading then you are in for a treat. This week we have Texas BBQ Pulled Pork, Boquete's favorite Southwestern Chile (elevated with freshly dried hatch chilies, Ancho Chilies, Pequin Chili, and Chile de Arbol). We are also making Vegetarian Saag Panneer, Thin Crust Veggie pizza, New BBQ Pulled Pork Thin Crust Pizza, Supreme thin crust (with Italian Sausage), and making a huge come back we will have a dish that is synonymous with Chicago. Italian Beef Sandwiches with our very own fresh & spicy giardinara (on the side) that you assemble at home!! We are officially out of control... To see our menu click this link below:
Click here to see 2 Guys & A Cooler Menu.
We hope that you are having a blast and we look forward to seeing you soon
Eric, Cecelia, Chandler, Keira, Aidan
doshombrespanama.com
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