Scallops with Chinese Cabbage and Ramen

In This Issue:
Asian Scallop Recipe Seafood News Coupon Codes Partner Offers
Things are getting back to normal around Ferndale, the Nooksack River is back in its banks, the roads are dry, and the weather is back to a normal dismal grey. We were planning a recipe from Sam Choy's "Little Poke Cookbook" to start off the new year, but we still can't find the book! We will keep that one until later.

Scallops with Chinese Cabbage and Ramen

Recipe of the Week - January 14th 2009
This is an easy to fix recipe that can be presented either in a bowl, Asian Style or if you prefer, on a platter, Italian Style. The multiple textures and flavors in this recipe will make this a hit with both family and friends!

Ingredients:
1lb Wild Ocean Seafoods® Giant Sea Scallops
2 Tbsp Macadamia Oil or vegetable oil

2 Tbsp Shoyu (Soy Sauce)

2 Tsp ginger, minced½ Tbsp garlic, minced

1 ¼ cup assorted Chinese cabbage, cut into 1-inch cubes (Substitute Red & Green Cabbage)

2 Tbsp oyster sauce

1 Tsp sesame seed oil

2 pounds precooked ramen or soba noodles (Cooked Weight, about 4-5 packages of ramen)

1 cup Chicken or Seafood stock

Salt and pepper, to taste

Prep: (Mis en place)
Slice Giant Sea Scallops in half, creating 2 disks and refrigerate until use
Hydrate Ramen in warm water until soft but firm, drain & set aside
Chop Cabbage into 1 inch cubes and set aside
Mince Garlic and set aside

Cooking:

Heat vegetable oil in a Teflon wok pan over medium high heat.
Add scallops and Shoyu. Stir-fry for 2-3 minutes.
Add ginger and garlic, and cook for 30-40 seconds more.
Remove Scallops from wok and set aside.
Place cabbage, oyster sauce, and sesame seed oil in wok and cook for 2 to 3 minutes.
Add ramen and chicken or seafood stock.
Season with salt and pepper.
Cook for 3 minutes then remove from heat.

Plating:
Place seasoned noodles on a Platter and top with scallops or in Bowl(s) with remaining stock

Serve immediately.

Seafood News
Seafood Acessories - We have been stressing for some time the concept "mise en place" a French culinary term for "put in place" or getting the chopping, dicing, slicing etc. done before the cooking starts. It is an easy concept to understand, but virtually all of us fail to do this on a regular basis. To help in this regard, we are introducing Mis en Place Prep Bowls. We have them in a 4 pack with a capacity of 4oz ea. Ideal for garlic, ginger, onions, carrots, or virtually anything you need to prepare in advance. Made in USA.

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last. Use Coupon Code JUMBO20

Pacific Razor Clams - We have just receive a new supply of this fantastic shellfish! Our Wild Pacific Razor Clam meat is "dry packed" without chemicals or preservatives. Available in 5lb (Five 1lb packages) as well as in individual 1lb packages in our Seafood by the Portion Section. Check out our recipe for Linguine con Vongole Razio in our Recipe of the Week section.

Wild Salmon - We are in good shape with both Wild Sockeye & King Salmon except the King Salmon 3lb Large Party Fillets.

Dungeness Crab - Starting last Monday, our Dungeness Crab Season is closed for 3 weeks. This will have an impact on how much Whole Cooked Dungeness Crab will be available for Super Bowl Parties. If you are planning a Crab Feed for Super Bowl or any other January Event, order early and schedule your delivery! Our all time cusomer favorite is our Whole Cooked Crab Party Pack. Since its introduction in 1998 , it has been the most re-ordered item we offer! Another popular choice are our Dungness Crab Sections (Clusters).

Alaska King Crab - Our Super Jumbo Whole Legs are graded 6/9 per 10lbs and average 1¼ to nearly 2 lbs per leg! We now stock Alaska Golden King Crab Clusters! Each leg & body cluster weighs over 1lb!. Now available in 5lb & 10lb sizes. These are the largest crab clusters available!

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Coupon Codes

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Alder Smoked Salmon - With the Super Bowl approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Eco Friendly Plates & Cups - This is a great way to stay "Green" and avoid the dishes at your Super Bowl Party! Our plates are made from Sugar Cane Bagasse. Our Cups & Cutlery are made from PLA Corn Resin. We also have Bamboo Cutlery. All four are compostable! Save 15% on Eco Friendly Plates & Cups Mix or Match over $49.99! Use Coupon Code GIZMO15

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last. Use Coupon Code JUMBO20

Partner Offers
See all the Partner Offers
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© 2009 Wild Ocean Seafoods

Recipe of the Week - Seafood Newberg

We often see items relating to Salmon in our news feed from Google. Yesterday, we saw an item referring to a Sockeye Salmon recipe form a "Chef" in Florida. This item represents everything that is disappointing about mass media recipes.
Quote: " 6oz. line caught sockeye salmon skinned fillets (ask your fish monger if coloring has been added; when choosing salmon look for the brightest, most natural and freshest available)"
Before a new "Internet Sockeye Salmon Legend" is born:
1. Sockeye Salmon are not "line caught" except by accident as they are primarily krill eaters.
2. Wild Alaska Sockeye Salmon are caught in the ocean and are never "color enhanced".
3. Removing the skin from the fillets also removes the flesh layer containing the highest concentration of Omega 3 Oils. Whatever oil remains would drip into the bottom of the pan.

Our Seafood Recipe Contest has just 9 weeks left for you to win a prize and have your recipe featured as a
"Recipe of the Week"!

Seafood Newberg
Recipe of the Week - October 29th 2008
The original “Lobster Newberg” made it’s debut in New York City in the 1870’s a the famous Delmonico’s Restaurant. Originally named “Lobster ala Wenberg” after it’s creator, Captain Ben Wenberg, it was a very popular dish. After a falling out between Jack Delmonico & Captain Wenberg, which had escalated to fisticuffs, the item was removed from Delmonico’s menu.
The popularity of the dish among Delmonico patrons forced it’s return, now called Lobster "Newberg” instead of “Wenberg”.
This is a fabulous dish to prepare on a cold winter night when entertaining. The active time is 20-30 minutes and the dish can be prepped in advance and refrigerated for a few hours
(this will add to the cooking time by 5 minutes).
We like to serve this with pan sautéed asparagus & toasted bread.

Ingredients:
For the Seafood -
1 lb Wild Ocean Seafoods® Lobster Claw Meat (2-2 1/2lbs of Cracked Claws)

1 lb Wild Ocean Seafoods® King Crab Meat or Giant Sea Scallops

1 lb. Wild Ocean Seafoods® Jumbo Gulf Shrimp 16/20 Count

1½ lbs Mushrooms, sliced

2 Cups of Celery

½ Cup Roasted Red Peppers chopped

3 Tbsp Unsalted Butter

1 Cup Buttered breadcrumbs or Puff Pastry

For the Sauce -

1/2 Cup Sherry

6 Tbsp. Unsalted Butter

½ Cup Flour (Use Potato Flour for a Gluten Free Recipe)

3 Cups Whole Milk

1/8 Tsp Tom Douglas Smoked Paprika, or to taste

1/8 Tsp Cayenne Pepper, or to taste

3 Cups Heavy Cream

9 Egg Yolks
Sea Salt
Fresh Ground Black Pepper

Prep: (Mise en place)
Sauce:
Melt the 6 Tbsp of Unsalted Butter in a saucepan over low heat and blend in the flour.
Cook for 2 minutes, stirring, without letting it color.Slowly add the milk, stirring constantly, and cook for a few minutes, until the sauce gets smooth and thick.
Stir in the sherry, paprika, and cayenne pepper.
Lightly beat together the egg yolks and cream and stir them in.
Heat the sauce just enough to thicken it, stirring, but do not let it boil.
Slowly bring the temperature to 165F
Salt and pepper to taste.
Cool the sauce.

Seafood:
Thaw Lobster Claws, Scallops or Crab Meat, & Shrimp in the refrigerator overnight or run under cold water in their vacuum packages to thaw.
Crack enough Wild Ocean Seafoods® Maine Lobster Claws to yield 1lb of Claw meat (2-2½ lbs)
Peel & de-vein shrimp, removing tails. Slice in half down the back.
If choosing Scallops, slice in half, making two disk shaped portions of each scallop.
Drain seafood & Refrigerate until use.
Coat the Red Peppers in Oilive Oil, and place under the broiler on the second rack for 10 minutes, remove and put in a paper bag to cool. Remove the skin, ribs & seeds, Julienne or chop. Remember, we want to scortch the skin, not cook the pepper!
In a sauté pan, melt 3 Tbsp of Unsalted Butter, add the celery and mushrooms and cook until softened. Do not brown.
Cool the sauté.In a large bowl, combine all the seafood, roasted peppers, celery and mushrooms. Mix gently to combine.
Add mixture to your choice of: individual baking dishes, a lightly buttered large casserole dish or tapas pans.
Pour the cooled sauce over it. Sprinkle with the breadcrumbs or top with puff pastry, crimping the edges and leaving a slit or two in the top.

Cooking:

Bake at 350F in a pre-heated oven for 30 to 35 minutes or 165F Internal Temp for 3 minutes.
As soon as it starts to bubble around the edges it is done.
Remove from oven and let stand for 5 minutes.
Serve

Seafood News
Alaska King Crab - The 2008 King Crab is in! In the next few weeks, we will be adding those "little" (9/12 Count per 10lbs) King Crab Legs that our competitors sell to contrast with our Super Jumbo Legs (6/9 Count per 10lbs). Most of those guys are still advertizing "overnight shipping" when there is none from Alaska! Hmmmm. We have added a new product: The Dungeness & King Crab Combo! Featuring 5lbs each of our Dungeness Crab Clusters & King Crab Snap n Eat Legs & Claws at a special price. This is a great option for a family crab feed... or two separate dinners! We have now included this product in our Dungeness Crab Promo! Use Coupon Code DCRAB10

Dungeness Crab - Our Whole Cooked Crab is going out as fast as it is coming in! While the weather is "good", crab prices are stable. We have decided to continue our Whole Cooked Dungeness Crab promo thru the end of the month! Use Coupon Code DCRAB10

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order,

visit our Hawaiian Seafood by the Portion section!

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! A good example is this weeks Recipe. Purchase 5lbs of Main Lobster Claws, add 1lb of Scallops or King Crab Meat and 1lb of Wild Gulf Shrimp from the Seafood by Portion Section. Use the Coupons for the Main Lobster Claws (CLAW10) & Seafood by Portion (BP15) and save! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood!

Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up some over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Tom Douglas Spice Rubs - We had to raise our price on these great spice rubs. However, if you order 4 Rubs, mix or match, you can still get them at the old price! Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Promo Code RUBME

Oils of Aloha - We are including, for a limited time, a free no-drip pour spout with every 375ml Macadamia Oil ordered. No coupon needed, it is a free accessory! The spouts are a universal fit for most bottles. They are ideal for both dispensing the oil while cooking and salad dressing bottles! These are regularly $2.99 on our website. Remember, the cost to ship 2 oils is about a dollar or so more than shipping one! We also have Oil/Liquor Pour Spouts in a 3 Pack. These are a great no spill solution for for wines and liquor for the upcoming holidays!

Check Out Our Complete Coupon Code List

Recipe of the Week - Hawaiian Shrimp Rolls

In This Issue:
[Seafood News] [Hawaiian Shrimp Rolls] [Coupon Codes] [Partner Offers]

Seafood News
Wild Gulf Shrimp & Prawns - The supply situation is stable with our Wild Gulf Shrimp! We now have both U15 Count & 16/20 Count Wild Gulf Shrimp back in stock! Remember, Wild Shrimp are chemical & antibiotic free, eating a natural diet of krill & plankton. In addition, the dont shrink when you cook em! Save 10% on Wild Gulf Shrimp orders 5lbs & up!

Use Coupon Code PRAWN10

Dungeness Crab - Whole Cooked Dungeness Crab are back! To celebrate the return of Whole Dungeness Crab, Save 10% on all Whole Dungeness Crab Orders thru 10/15/08 - Use Coupon Code DCRAB10. We have added a new product: The Dungeness & King Crab Combo! Featuring 5lbs each of our Dungeness Crab Clusters & King Crab Snap n Eat Legs at a special price.

This is a great option for a family crab feed... or two separate dinners!

Wild Alaska Salmon - The Alaska King Salmon Troll Fishery will begin in 1 week. In the mean time, we have outstanding Alaska King Salmon & Sockeye Salmon Boneless Fillets in stock!

Wild Pacific Sturgeon - Our Wild White Sturgeon has just arrived! White Sturgeon spawn in the large rivers of the Pacific Northwest in the spring and summer months, The adults then return to the more brackish conditions found in the river estuarys. They have extremely firm flesh with a rich, earthy flavor. We have Sturgeon available in 4/6oz & 7/9oz Boneless Fillets.

Supplies are limited, so don't wait too long!

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Hawaiian Shrimp Spring Rolls

Recipe of the Week – October 8th 2008
The Pacific Rim influences on Hawaiian food have arrived from many countries. This Thai/Vietnamese inspired recipe is a popular "plate lunch" selection at the International Food Court in Waikiki. It can be made as either traditional, smaller fried rolls or more popularly as a cold rice roll burrito with a choice of dipping sauce!

Ingredients:
For the Rolls:
1lb Wild Ocean Seafoods® Wild Gulf Shrimp 16/20 Count
1 Package of Rice Wrappers (Banh Trang) (Often called "rice paper")
1 Package of Thai Noodles
1 Bunch of Cilantro
1 Bunch of Bean Sprouts
1 Medium Carrot
3-4 Scallions (Green Onions)
2 Tbsp of Oils of Aloha Pele's Fire Macadamia Oil

For the Dipping Sauce(s):

Clear Dipping Sauce
2 Tbsp Mirin (Japanese Cooking Wine) (See our Tip on making a Mirin Substitute)
2 Tbsp of Fish Sauce (Optional)
1 Tsp of Sesame Oil
1/2 Tsp Pepper Flakes
1/2 Medium Lime, juiced

Soy Based Dipping Sauce
2 Tbsp Unseasoned Rice Vinegar
2 Tbsp Lime juice
2 Tbsp chopped Cilantro
1 Tsp Thai Chili sauce (or to taste)
1/2 Tsp Sesami Oil
1/4 Tsp fish sauce (*can be eliminated)
1 Tsp Shoyu (soy sauce)
3 Tsp sugar or 2 tblsp of honey

Prep: (Mise en place)
Soak Banh Trang (Rice Wrappers) in warm water until soft, one at a time
Pick Cilantro leaves from stems and set aside.
Cook Thai Noodles & Chill
Julienne the Carrot & Green Onions
Peel & De-vein shrimp, slice in half down the center
Combine the Dipping Sauce ingredients *(be sure to use exact measurements) Continue mixing until the sugar or honey has disolved (More chili sauce can be used for a spicier finish) and place in small ramekins

Cooking:
Place 2 Tbsp of Macadamia Oil in a skillet on Medium Heat, add Shrimp & cook until done (3-4 Minutes), remove & cool.
Take a small handful of noodles and lay in the middle of the soaked Banh Trang.
Add three to four cilantro leaves; then add the shrimp side by side
Pull the bottom of the rice paper over the noodles and then fold each side in
Place a strip of green onion & carrot across roll (some will be sticking out other end)
Tighten the contents of the roll and finish rolling the rest of the way, repeat for the other rolls and....Voila'

Plating:
Place the finished roll on a plate with you choice of dipping sauce.
Styles vary, many people enjoy opening the roll and pouring the sauce into the roll, others dip, some people spoon in the sauce after each bite!

Coupon Codes Good Thru October 15th
Save 10% on Whole Dungness Crab!
Use Coupon Code DCRAB10
Save 10% on Wild Gulf Shrimp orders 5lbs & up!
Use Coupon Code PRAWN10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10

Partner Offers

Fall Savings! Get $10 off a $100 Purchase at GourmetGiftBaskets.com with Code Fall10 expiring 10.30.08Save 10% off our Harvest Hits wine pack at My Wines Direct. Use code Harvest10 at checkout. Offer ends 10-31-08.

OTC donates when you Shop our PINK RIBBON section!

Recipe of the Week - Crusted & Grilled Mahi Mahi

Recipe of the Week – September 18th 2008
There are lots of "Crusted Mahi Mahi" recipes out there. Most require some exotic ingredient that is hard to come by, such as Macadamia Nuts. So, how about one using.. Potato Chips! Yup, this is an easy to prepare, delicious recipe incorporating.... Ruffles® Potato Chips! It addresses two common concerns:
1. How can you eat Ruffles® Potato Chips and be guilt free?
2. What do you do with all the little broken pieces in the bottom of the bag?
This recipe requires a grill to get the full flavor out of the recipe. Unlike many recipes, you do not turn the fish! As always it is important NOT to over cook! The fish is ready when it begins to flake. Try this with the Garden Salsa outlined below!

Ingredients:
For the Fish:
4 Wild Ocean Seafoods 4/6oz Mahi Mahi Fillets
2 Cups of chrunched Ruffles® Potato Chips
1 Egg

Garden Salsa:
1 medium sized English cucumber peeled & diced
4 yellow cherry tomatoes diced
1 slice of red onion diced
1 tblsp of capers plus a tsp of the juice
1/4 cup of fresh squeezed orange juice
1/2 tsp of minced garlic

Prep: (Mise en place)
Thaw the Mahi Mahi Fillets in the refrigerator overnight or run under cold water in their vacuum bags to thaw.
Mix all the above ingredients for salsa. Be sure to use small dice. Make an hour or two ahead so that the flavors can marry.
Light & Pre-Heat Grill
Dredge the Mahi Mahi filets in the beaten egg.
Coat generously with the crushed potato chips making sure to press firmly into filet

Cooking:
Place the Mahi Mahi fillets on the upper Rack of the grill
Cooking times will vary depending on your BBQ Grill. Figure 8-12 minutes.
Do Not Turn

Plating:
Serve with Garden Salsa either on top or on the side.

Seafood News

The weather has actually turned nice the past few days in Ferndale! I just wish that all that wet weather followed by sunshine didn't make the grass grow so fast.

Crab pots are dotting the water with the Native American & Sports fisheries opened for Dungeness Crab. The Sports fishery is closing and the Commercial Fishery is starting October 1st. Our boats are ready as Washington Dungeness Crab is in our "Wheelhouse"! We just might attempt a "video" of our local crab boats. And, no, the black lab in the video is not "Rin Tin Tin"

We recently had a couple new customers call in regarding shippng from Alaska & Hawaii. In both cases, they were under the impression that if they purchased from our competitors, the "overnight shipping would be cheaper". You can imagine their shock, when we informed them that there is No Overnight Shipping from either Alaska or Hawaii to the lower 48! Thats why we finish our processing & portioning in Washington. We can ship fresh frozen seafood either Overnight or 2 Day Air from our facility in Ferndale. The "Air Drop" in both Alaska & Hawaii is around 6pm local time. That's 3pm Pacific Time. It takes 12-14 hours to pass thru the first distribution center on the mainland side, then another day to the second. Thus, it takes two days to get any air express shipment from FedEx or UPS from either Alaska or Hawaii to you door! If we were the customer, it would annoy us to no end to pay for or think we got "overnight shipping" and have it arrive in 2 days. (which costs about 40% less)

Dungeness Crab - Whole Cooked Dungeness Crab are back! We have both Whole Cooked Crab and Dungeness Crab Sections (Clusters) featuring fully cooked & cleaned crab. Quantities of Whole Cooked Crab are limited until October. If you want a larger order, like our 30lb Party Pack, please call and reserve!

Oils of Aloha Macadamia Oils - We have figured out the freight issue inbound from Hawaii by shipping the Oils to Ferndale with our Seafood Shipments. As a result, we have been able to significantly reduce our prices on the full line of Macadamia Oils! Our shipments from Honolulu arrive on Thursday mornings, so, if we don't have it in stock, it will arrive on the next Thursday. Larger orders, or multiple 32oz size orders will be shipped to you direct from Honolulu.

Tom Douglas Spice Rubs - Tom Douglas Spice Rubs will have a price increase later in September. If you enjoy these Rubs, it is definitely time to stock up! We absorbed last years increase, but cannot do it again. We just negotiated a new bulk price based on our volume. As a result, we are going to be able to limit the price increase to about 50 cents across the board instead of the $1 we reported earlier.

Hawaiian Fish - After a couple week delay, we have finally received Opah this morning! Also on the plane were Opakapaka, Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! Ono is so "Ono" (Good). If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Wild Gulf Shrimp & Prawns - Still in the news, Hurricane Ike. The hurricanes stir up the gulf and bring the shrimp closer to the surface. This leads to increased catch, especially with larger shrimp. The downside to this problem is that IKE dropped power and swamped roads to and from many shrimp ports. There is virtually non-existant shore power for shore side cold storage at present. We have limited stock on hand. We expect this situation to continue for another couple weeks.

Coupon Codes Good Thru September 30th
Save 10% on Wild Maine Lobster Claws! -
Use Coupon Code CLAW10
Save 10% on Hawaiian Seafood Samplers -
Use Coupon Code COMBO10
Back & Better! Save 15% on King Crab Snap n Eat Legs & Claws
while supplies last - Use Coupon Code SNAP15
Save 15% on JO Spices, NOH Seasonings, Tom Douglas Spice Rubs & Oils of Aloha Macadamia Oils Orders over $49.99 Mix or Match! -
Use Coupon Code RUB15
Save 15% on all BBQ & Seafood Accessories including Bagasse Plates, PLA Cups & Culery, Bamboo Cutlery, Sea Shellers, Seafood Forks, Crab & Lobster Crackers, Butter Warmers, Bibs, Placemats and more!
Orders over $49.99 Mix or Match -
Use Coupon Code GIZMO15

Partner Offers
Save 20% on your Hickory Farms order! Enter code ONLINE20. Offer valid through 9.30.08.

$2.49 a Steak Sale - Omaha Steaks. Offer ends 9.28.08.

Save 10% off + $0 Shipping on our Member Favorites pack at MyWinesDirect. Use code FAV10 at checkout. This offer is valid through September 30th.