October was Farm to School Month, and the Local Food Connection team at What Chefs Want saw real movement where it counts: on the ground, in schools, and in the fields.
Across Kentucky, Indiana, Illinois, and Ohio, schools purchased $219,738 worth of local products through our programs. That’s a 253% increase from last October. The message is clear—school food leaders want fresh, local ingredients and are making it a priority.
DOD Fresh Drives the Growth
Much of this growth came through the DOD Fresh program, which makes it easier for schools to order and receive local produce. In just one month:
5,225 cases of local products were shipped to schools through DOD Fresh in these states, up 804% from the previous year.
Total DOD Fresh sales reached $104,062, a massive increase over last October.
Bringing in Colorado schools’ participation adds over $203,778 on local spending through DOD Fresh—an additional 5,499 cases!
Standout Performance Across Our Schools
In Kentucky, schools used both DOD Fresh and commercial accounts to source over 3,400 cases of local food, totaling $88,844 in sales. That’s a 403% jump from the same time last year. Vendor participation is also on the rise. In just one year, the number of local vendors grew from 4 to 15, and schools had access to 18 different produce options, from apples and strawberries to squash, kale, and onions.
Indiana schools weren’t far behind. DOD Fresh orders increased by 1,110%, with over 2,600 cases of produce delivered and more than $53,000 in sales. The state also added more producers, growing from 3 local vendors to 5.
We’re just getting started serving local in Illinois schools, which used DOD and other funds to purchase 306 cases, or $7,718-worth of local.
Out west, Colorado schools, which we also serve through DOD Fresh and commercial accounts, ordered 7,400 cases of local products during October.
What’s Fueling This?
Access and variety. Schools had more choice, more support, and more reasons to say yes to local. In October, we offered 18 kinds of local produce in each state through DOD Fresh and many more items across categories through other avenues for ordering, including on-bid and through micro-purchasing. From tomatoes apples, and potatoes to grains, dairy, and meat, local options were not just available—they were popular.
Don’t Miss Your Window
If your team is looking to keep or expand local purchasing next year, now is the time to act. Funding allocations for the next school year are due in some states as early as mid-December. Once that deadline passes, the window to plan with those dollars closes. Make sure your school is set up to take full advantage of what local can offer.
Let’s Keep It Going
The numbers from October show what’s possible when farmers, food hub and distributors like us, technical assistance providers, and school nutrition teams work together. The Local Food Connection team is here to help schools build on this momentum year-round. From product variety to vendor partnerships, we’re ready to make next year even stronger.
The holidays bring full dining rooms, celebratory energy, and guests ready to splurge on something special. It’s the season when chefs look for ingredients that deliver both beauty and performance on the plate. Verlasso salmon does exactly that. Raised in the pristine waters of Patagonia, it’s the kind of fish that impresses at first glance and keeps diners talking long after dessert.
A Salmon with Standards as High as Yours
Verlasso was born from a simple mission: to provide the best salmon for chefs and for the world. Their fish are raised in the remote, icy waters near Antarctica, far from pollution and crowded farming conditions. These deep, mineral-rich currents keep the salmon active and strong, which translates to firm texture, clean flavor, and rich color on the plate.
Each Verlasso salmon is carefully selected and graded by experts.
Beyond Sustainable, Truly Responsible
Verlasso stands out as the first salmon brand to achieve carbon-neutral production. Every part of its process is designed to respect the environment, from using 100% recyclable packaging to implementing farming practices that reduce impact on local ecosystems. Certifications like ASC and BAP back up these claims, giving chefs confidence that this is seafood with integrity.
In Patagonia, Verlasso’s farms operate in harmony with nature. The brand doesn’t just meet sustainability standards, it redefines them. This approach means chefs can serve premium salmon that aligns with growing diner expectations for transparency and responsible sourcing.
Built for the Demands of a Professional Kitchen
Holiday service doesn’t allow for inconsistency, and Verlasso’s attention to detail shows in every cut. Their D-trim and E-trim fillets are hand-processed to meet rigorous specifications, offering clean presentation and minimal prep. The skin-on fillets crisp beautifully, while the deep orange-red flesh stays moist under high heat or gentle sous-vide cooking.
Verlasso’s logistics are also chef-focused. Their salmon arrives fresh or frozen, carefully packed to maintain cold-chain integrity, ensuring the same premium texture whether it’s plated raw, smoked, roasted, or cured.
Making Salmon Shine on Holiday Menus
Salmon is a natural fit for the holidays because it’s versatile, indulgent, and adaptable to both classic and modern menus. Verlasso’s balanced fat content makes it ideal for several techniques:
Center-of-plate features: Pan-seared Verlasso fillets with champagne beurre blanc or pomegranate glaze offer festive color and flavor contrast.
Shared plates: Try a citrus-cured Verlasso gravlax or smoked salmon board with caper aioli, blinis, and herbs, perfect for cocktail hours.
Tasting menus: For fine dining settings, showcase Verlasso in smaller portions, such as a torched salmon crudo with pickled fennel and citrus oil.
Brunch service: Add Verlasso smoked salmon to your holiday Benedicts or serve it alongside soft scrambled eggs and chive cream.
Its clean, buttery taste pairs effortlessly with bright winter ingredients like blood orange, fennel, or roasted root vegetables. And because the color is so vivid, it photographs beautifully, an added bonus for chefs who want their specials to stand out online.
Why Chefs Keep Coming Back to Verlasso
Verlasso’s focus on freshness, consistent sizing, and reliable service takes the guesswork out of seafood sourcing. Each shipment reflects the same care and precision chefs bring to their craft.
From its Patagonian origin story to its forward-thinking sustainability practices, Verlasso salmon offers more than premium quality. It brings trust to the table. When the holidays call for ingredients that perform flawlessly and support your brand’s values, Verlasso is a smart and responsible choice.
In short: Verlasso salmon gives chefs a product that looks stunning, handles beautifully, and carries a story worth telling. This holiday season, let it anchor your seafood offerings and remind guests why your kitchen is their favorite celebration destination.
Chefs who know the difference between just olive oil and good olive oil are stocking O-Med. Why? Because when the product is grown, milled, and bottled with this much care, you don’t need to fake the flavor. We talked with Renée Forys, CEO of Venturus Foods, about what makes O-Med’s oils and vinegars different—and why they’re showing up in serious kitchens across the U.S.
Q: What is it that sets O-Med apart?
Renée: “Well, the really interesting thing about O-Med is that they are fourth-generation growers… but they are also second-generation producers. They own the groves and they own the mill.
They own about 40,000 trees outside of Granada in Andalucía in southern Spain. The brother-sister team that own O-Med now— their father bought the mill. The mill was a really important part of the infrastructure in the region. The kids kind of challenged their father to rethink how the mill was set up. They said, ‘Let’s take a closer look. If we find any part of this mill that isn’t pristine, we rework it to meet our standards.’ And they did.
They ended up redesigning the entire system. No section of pipe is longer than about 12 feet. It’s completely demountable, so they can break it down, wash it, sanitize it, and put it back together quickly. That level of efficiency and hygiene is a huge part of what makes their oils so clean and consistent.
From the grove into the mill, time is of the essence. They really have control over that.”
Q: How does that control affect quality?
Renée: “Because we own the groves and the mill. We do all the production exactly to our standards. We store it ourselves. We bottle it to order. And the owners of O-Med own half of Venturus Foods. So they also have control over the import into the United States.
All of those pieces together are the reason that we have the quality that we have, the availability that we have, and the market position in the United States.”
Q: Tell us about the varietals and how chefs should use them.
Renée: “Arbequina, you’ll see it’s in a green bottle. It’s a bit more bright. Green apple, green banana—really bright notes. It’s perfect for fish, any kind of seafood, any kind of crudo. It’s incredible on your cheeses, salad, etc. It’s really good to finish things that maybe need a little bit more of a delicate touch.
Picual, it’s in the red tin, it’s robust, it’s more machismo. It’s fantastic on your high-value proteins. And on your tuna—phenomenal. The Picual is beautiful on roasted vegetables, anything coming off the wood fire grill. Also pasta, because the Picual holds up a little better to heat. It’ll hit that hot dish and be so fragrant. It’ll have a longer finish, whereas the Arbequina… it will have a slightly softer finish.”
Q: And what about your Molino La Condesa Extra Virgin Olive Oil?
Renée: “We have a second label that we carry with you. It’s our bulk—Molino La Condesa. It’s a coupage. It’s a blend of Arbequina, Picual and Hojiblanca. The key difference for us is simply harvest time. The single varietals—the finishing oil—they’re in October. The coupage, everyday extra virgin, is typically late November. You get a little bit more mature fruit flavor and, of course, a better yield. So that’s how we get better value.
Molino is brilliant across the kitchen. It also has a high smoke point—about 375—so it’s perfect for sautéing, roasting, dressings. Olive oil cake, olive oil ice creams, everything.”
Q: And the vinegars?
Renée: “The olive oil is from southern Spain, from Andalucía, outside of Granada. The vinegars are different—they’re in Catalonia, up near Barcelona.
We buy wine that could be bottled Spanish wine. We use this really old German method called Schützenbach. It’s really low, really slow, very consistent. That’s the reason we are able to produce a vinegar that’s very low in acidity—it’s about 6.4%—but it keeps all the characteristics of the underlying wine. Industrial vinegar takes about six hours. O-Med’s takes three weeks.
Our vinegars also have really beautiful color to them. Nothing looks oxidized or murky. Nothing is syrup-ized. We’re not cooking it down and adding sugars. There is some grape must in some of our vinegars. The Chardonnay and the Cabernet Sauvignon—they are aged in oak barrels for one year after they become vinegar.”
Q: Any unique products chefs should know about?
Renée: “Our yuzu vinegar is very, very popular. We also have our yuzu oil, and both of those use Spanish-grown yuzu. We peel it and put it into the masher with the Arbequina olives to make the yuzu oil. The pulp is mixed with a little vinegar and grape must to produce the vinegar.
Our smoked oil—we take the pits from the olives in Andalucía. We send them to the humidor. He burns the pits, cools and filters the smoke, and passes it over sheet trays of our Arbequina extra virgin and bottles. We power our mill by burning pits. Homes in the region do the same thing. So this beautiful, dull smokiness is all around, and it’s got a really amazing olive oil essence to it.”
Q: What would a good entry point product be for chefs?
Renée: “If it’s for finishing, it will be the one-liter Arbequina. For everyday use, it’s the five-liter Molino.”
Q: What’s the reaction from chefs when they taste it?
Renée: “It’s taste it to believe it. The top restaurants in the world use our product. The places that these chefs love and respect use our products. It’s refreshing to have that available in regional markets, and it can only grow.
We have nine vinegars. We have three extra virgins. We have the yuzu. We have the smoked. Samples are readily available—just request them. We have little 40ml sample kits. Sometimes the chefs are like, ‘Oh, I love their vinegar,’ and they didn’t even know we had a rosé. Give them the whole breadth of everything we can offer.”
Q: Anything else chefs should know?
Renée: “You have to pay good money for good extra virgin. You cannot cheapen out on it. Buying cheap, bad quality extra virgin olive oil is a bad decision. At that point, just buy a good quality canola and move on.”
If you’re looking for oils and vinegars that are treated like ingredients, not just commodities, O-Med should be in your kitchen. These aren’t mass-market products with a label stuck on. They’re grown with intention, milled under strict standards, and bottled with care by people who know exactly what they’re doing.
From the redesigned mill in Andalucía to the vinegar tradition in Catalonia, every step is built around doing things right. Not fast. Not cheap. Whether you’re reaching for your everyday bulk oil or finishing a dish with a bright Arbequina, O-Med gives you consistency and quality across the board.
These products aren’t trying to be trendy or dressed up. They’re rooted in family knowledge, clean farming, and a serious respect for the ingredient. No shortcuts. No mystery blends. Just real oils and vinegars that bring real flavor.
Taste it for yourself. Your guests will notice the difference.
Louisville, KY and Dania Beach, FL — October 10, 2025 – What Chefs Want, a leading foodservice distributor known for its chef-driven model and full-service product offering, today announced it has entered into a definitive agreement with Premier Produce, a respected Florida-based distributor with deep roots in produce sourcing and service, pursuant to which What Chefs Want will acquire Premier Produce for an undisclosed amount. The transaction is expected to close in November 2025.
Founded in 2009, Premier Produce has built a reputation as a critical channel partner for chefs and managed accounts, connecting over 3,100 customer locations to a broad network of growers and suppliers. With distribution centers in Dania Beach and Melbourne, plus cross-dock facilities in Jacksonville, Lakeland, Naples, and Key West, Premier Produce has established a strong footprint across Central and South Florida.
“This is a powerful step forward for What Chefs Want,” said Ron Turnier, What Chefs Want Founder & CEO. “Premier Produce has long been recognized for its quality, scale, and strong customer relationships. Together, we’ll be able to provide even greater access to the freshest ingredients, supported by the technology, logistics, and high-touch service that both companies are known for.”
Premier Produce’s offerings include a full range of fresh vegetables, fruits, dairy, and grocery items, with unmatched depth and breadth in Florida markets. The company’s weekly customer communications, extensive product knowledge, and strong partnerships with leading growers have made it the partner of choice for both independent restaurants and national chains.
“Joining forces with What Chefs Want allows us to take the next step in our journey,” said Jim Chlebogiannis, President of Premier Produce. “Our team has always been committed to delivering quality and service, and now we can expand that mission with additional resources, expanded product categories, and the innovative tools that What Chefs Want brings to the table.”
The acquisition reflects What Chefs Want’s continued growth strategy, expanding its network of distribution facilities across the South and Southeast while staying true to its promise of no minimums, split cases, and daily delivery—all designed to make chefs’ lives easier.
Together, the companies will focus on seamless integration, ensuring that customers continue to enjoy the personalized service and quality they have always relied upon. Over time, customers will also gain access to expanded product lines, new technology platforms, and additional service areas, as these enhancements are thoughtfully rolled out to ensure the best possible experience.
Advisors
Clayton R. Hume PPLC is legal counsel to What Chefs Want. Rothschild & Co. acted as the financial advisor to Premier Produce and Patzik, Frank & Samotny Ltd. is legal counsel to Premier Produce for the transaction.
About What Chefs Want What Chefs Want is a chef-focused foodservice distributor that delivers a full line of fresh produce, meat, seafood, dairy, gourmet, staples, and to-go items. With a commitment to flexibility, convenience, and service, What Chefs Want empowers chefs to focus on their craft while ensuring kitchens are stocked with everything they need, when they need it.
About Premier Produce Premier Produce, headquartered in Dania Beach, Florida, has been serving chefs, resorts, country clubs, and foodservice establishments since 2009. Known for its longstanding grower relationships, efficient logistics, and customer-dedicated sales force, Premier Produce connects kitchens to the freshest ingredients with speed and precision.
Imagine sending out plates that spark curiosity the second they hit the table. Diners lean in, wondering what that punch of color is, or where that unexpected layer of flavor came from. You want ingredients that bring both freshness and consistency without complicating your prep. That’s exactly what Fresh Origins delivers with their lineup of microgreens, Petite® Greens, and edible flowers designed for professional kitchens.
Why Fresh Origins earns a spot on your menu
Fresh Origins has been perfecting microgreens, edible flowers, Petite® Greens, and specialty items since 1995, and they’re known across professional kitchens as “The Chef’s Toolbox.” Their sunny Southern California location offers year-round consistency and vibrant flavor, with many seeds that come straight from their farm, available only through them.
They take food safety seriously. They’re third-party certified via PrimusGFS under the Global Food Safety Initiative, with regular USDA-trained inspections. Their packaging improvements even extend shelf life by a few days while reducing waste, which works well for busy kitchen life.
Fall-friendly picks that work
There’s a lot to dig into—over 100 items available through What Chefs Want—but here are a few easy additions for fall and holiday menus that bring flavor, color, and a bit of crunch.
Micro Rainbow Mix™
This mix is like a quick win for chefs. A colorful blend of microgreens with bold textures and flavors that add both balance and brightness. Toss them over roasted meats, soups, or grain bowls to give dishes a fresh finish without extra prep.
Marigold Flowers
Edible flowers with a pop of golden color and a citrusy, slightly bitter note. Perfect for garnishing fall desserts, cocktails, or even rich braised dishes when you want to cut through the heaviness.
Chervil
Classic and subtle, with a delicate licorice flavor. It’s a chef’s friend when you need to layer herbaceous notes onto sauces, fish, or poultry. Plus, it plates beautifully with its feathery leaves.
Micro Basil
An all-time favorite with concentrated flavor in a tiny package. Think about how often basil fits into your menu. Now imagine it ready to use, no chopping, no bruising, just a punch of fresh flavor for pasta, pizza, soups, or seasonal small plates.
Shiso Green Leaf
Bright, citrusy, and slightly spicy. It pairs especially well with rich proteins like duck or pork, giving a refreshing counterpoint. It also looks striking wrapped around amuse bouche portions or small bites.
Squash Blossoms
An autumn classic. These edible flowers can be stuffed, fried, or even baked into savory pastries. They bring a nostalgic, comforting element to menus, especially during the holiday season.
Micro Hearts on Fire™
With vibrant red accents and a mild earthy flavor, these microgreens scream holiday plate presentation. Use them to add a pop of color on roasted meats or composed salads.
Mustard Petite Red Frill
Peppery with a beautiful ruffled red edge, this one fits neatly into fall salads or as a garnish on braised short ribs or beef dishes. It gives heat and visual texture without overpowering the plate.
Buzz Buttons™
These little yellow flowers are more than garnish. They pack a tingling, numbing sensation that gets people talking. Drop them on cocktails, tasting menus, or interactive dishes when you want guests to remember the experience long after the meal is over.
How chefs can put these products to work
Minimal prep, maximum impact
These microgreens, herbs, and flowers go straight from package to plate. No big prep drag, and they hold up well.
Trustworthy consistency
Daily harvesting, packed and shipped straight to What Chefs Want. You can count on freshness landing at your kitchen door.
Focus on servings that matter
Pick one standout and use it to add flavor and conversation without cluttering your backline roster.
Let the season guide you
Marigolds, basil, and chervil can complement hearty fall proteins or give brightness to rich, holiday-style menus.
Check out our offerings
With over 100 options, use your What Chefs Want ordering platform to see all the Fresh Origins options we have for our chefs. Search “Fresh Origins” or follow the links below to see what is available in your region.
Fresh Origins offers chefs real tools, not just garnish, for fall and beyond. Their microgreens, petite greens, flowers, and unique specialty items bring flavor, nostalgia, and visual pop, all with ease and reliability.
In today’s fast-paced foodservice environment, one trend that continues to dominate is the rising demand for protein. Consumers are increasingly prioritizing meals that are high in protein, whether for health, fitness, or simply flavor. And among all protein options, chicken is the top choice because it’s a staple that’s as versatile as it is beloved.
What’s Fueling the Protein Demand?
Protein has become more than just a nutritional buzzword; it’s a key driver of consumer choice. From fitness enthusiasts to families on the go, diners are seeking meals that deliver on both satisfaction and sustenance.
This shift is also being fueled by broader trends:
Health-conscious eating: Consumers are looking for leaner, cleaner meal solutions. In particular, people who are using GLP-1 weight loss medications (like Ozempic or Wegovy) are seeking high-protein foods to align with their health goals and maintain muscle mass.
Flexitarian lifestyles: While plant-based options are growing, many diners still prefer animal proteins like chicken for their taste and nutritional value.
Global flavor exploration: As consumers increasingly crave global flavors, protein fits perfectly into international cuisine-inspired dishes because culinary traditions from across the world heavily feature protein as the center of their dishes.
Why Chicken Still Rules the Roost
Chicken’s popularity isn’t just a passing trend. It’s a long-standing favorite that continues to evolve with consumer tastes. According to the National Chicken Council, chicken has been the most consumed protein in America for over three decades. Here’s why it remains a menu mainstay:
Versatility: Chicken is the infinite canvas for chefs – it works across cuisines, formats, and dayparts. From breakfast burritos to late-night wings, it’s an open invitation for creativity.
Health appeal: A nutritious staple that supports a healthy lifestyle, chicken is an excellent source of high-quality protein and is rich in B vitamins and minerals.
Comfort and familiarity: Chicken dishes evoke nostalgia and comfort, while still allowing room for innovation and trend-forward twists. With the inclusion of chicken, chefs can create meals that nourish the body and soul alike.
Whether it’s grilled, breaded, shredded, or sauced, chicken adapts to nearly any culinary concept, making it a must-have on modern menus.
Brakebush: A Century of Chicken Innovation
Behind many of the chicken dishes served across the country is a name that’s been trusted for generations: Brakebush. Founded in 1925, Brakebush has grown from a small Wisconsin poultry business into a national leader in chicken products for foodservice. For kitchens large or small, Brakebush has the chicken to suit any culinary need – from raw filets, tenders and chunks that allow for invention to par-fried or fully cooked varieties for quick preparation and consistent results.
What sets Brakebush apart is their unwavering commitment to quality, innovation, and partnership. As a family-owned company, Brakebush blends traditional values with forward-thinking solutions to help operators succeed in a competitive market. Their team of chicken experts works diligently on product innovation and food safety, while their culinary team and menu researchers give operators menu ideas to stay on top of ever-changing food trends.
The Future of Protein Is Chicken—and Brakebush Is Leading the Way
As consumer demand for protein continues to grow, chicken will remain a cornerstone of the American diet. And with Brakebush as a trusted partner, foodservice operators can confidently deliver the flavor, nutrition, and convenience today’s diners expect—today and into the future.
To see the full selection of Brakebush ingredients we offer, click here.
At What Chefs Want, we love bringing you stories of passion, innovation, and authenticity straight from the source. We recently sat down with David Cisneros, founder of Chantico Agave, to talk about his journey, inspiration, and what makes Chantico’s agave uniquely suited for chefs.
What inspired you to start Chantico Agave?
David Cisneros: My family has Spanish heritage dating back about 500 years. We moved from Spain to Mexico and later to New Mexico several hundred years ago. I’m have Spanish, Native Mexican and Native Pueblo ancestors. This diverse heritage deeply influences me.
Professionally, we handled Cholula internationally through our export management company for about 25 years, building that brand from just another hot sauce into probably the coolest hot sauce around. Part of that success was giving the brand meaning. We saw a similar opportunity with agave, which was mostly just commodity agave. We wanted to create something meaningful and unique. Chantico is a thoughtful brand we’ve worked on for a long time.
Chantico is single-origin Mexican agave. How do you source your agave?
David: We have two ways of sourcing: estate-grown, owned by our partner supplier, and wild-grown agave, harvested sustainably by local jimadores. It’s a renewable resource, grown naturally. Many cheaper agaves are watered down or mixed. With Chantico, chefs get 100% pure agave. We have a longstanding relationship with jimadores, supporting their families through special programs, because without the jimadores, there’s no agave. Sustainability isn’t just a buzzword for us, it’s real, and it’s important to support these communities.
What’s the difference between your Raw and Wild agave syrups?
David: Raw Agave has a kind of caramel, almost molasses flavor, appealing to a natural audience interested in raw foods. Wild Agave is lighter and delicious, perfect for anything from ice cream to yogurt, adding just a nice, light taste.
Tell us about your Hot Agave syrup. Why is it unique?
David: Hot Agave is exciting because nobody else is really doing it. With so many hot honeys out there, our Hot Agave is truly original. It combines agave with Chile de Árbol from Jalisco. Unlike hot honey, which has a strong honey taste, ours has a light, spicy taste. It’s unique, vegan, and low-glycemic, perfect for chefs looking for something different.
Chantico Agave is:
Vegan, Non GMO & Gluten Free
Diabetic-friendly – Sweetens without spiking blood sugar
Lower Calories and sweeter than sugar – Zero aftertaste
No labs, No additives – Naturally crafted in Jalisco for 200 years
Purchase Chantico Agave from What Chefs Want here.
Why is sustainability important to Chantico?
David: Honestly, I’ve always been into healthy foods and sustainable practices. I lived in Japan for many years, where they have a natural approach to clean, safe, and traditional food production without needing an organic label. We genuinely want products that are good for people and sustainable for the earth. Blue Dot Rising, our sustainability initiative, comes from Carl Sagan’s idea of our collective responsibility to the planet. Sustainability is authentic to us. It’s not marketing, it’s a part of who we are.
How can chefs best incorporate Chantico into their menus?
David: Just experiment and make it yours. Chantico is about innovation. There are so many boring margaritas out there, so why not up your game. Chefs can create unique dishes and cocktails, like hot agave margaritas or agave-glazed chicken. Chantico is versatile beyond Hispanic cuisine; it works beautifully in a wide variety of international cuisines as a great sweet ingredient, including mixing with savory ingredients, like Thai or Indian dishes.
What do you enjoy most about working with chefs?
David: I’m primarily a creative person. I love working with chefs because they’re creative people. Their creativity and mine come together in a really nice way, creating unique and tasty and unique recipes in the bar, in the kitchen and with customers on the table tops.
Is there anything chefs might not know about Chantico, but should?
David: Try our products, experiment, and make them your own. Use Chantico Agave to differentiate your restaurant or bar. You have a chance to be ahead of the curve by innovating with our agave. Play with it and come up with your own ideas and creative menu options.
We’re inspired by David’s passion, Chantico’s culinary versatility, and their dedication to authenticity and sustainability. For chefs looking to discover something new and exciting for their menus, Chantico Agave is worth exploring.
Ready to get inspired? Check out some agave-focused recipes below to spark fresh ideas for your menu! You can learn more about Chantico Agave and purchase yours here.
What happens when a century-old farming legacy meets a bunch of chefs who care a lot about what’s on the plate? You get this Q&A. We sat down with the team behind Andy Boy to talk broccoli rabe, bold flavors, sustainability, innovation, and what it really takes to keep quality high and kitchens happy. They’ve got stories to tell, insights to share, and a few surprises that might just change the way you look at your produce.
Quality & Consistency
Q: Chefs live and die by quality. What do you think sets Andy Boy produce apart when it hits a restaurant kitchen? A: When chefs work with Andy Boy produce, they’re getting a premium product grown with precision, care, and over a century of expertise. Our name carries weight in kitchens because of the trust we’ve built. From broccoli rabe to romaine hearts, chefs can count on Andy Boy for bold flavor, vibrant color, and exceptional quality, all of which make a real difference on the plate.
D’Arrigo California’s industry-leading specifications give chefs the confidence that when they receive a box of Andy Boy produce, they’re getting maximum value, with the highest weight and the largest, most consistent sizing in the industry.
Heritage Meets Innovation
Q: D’Arrigo California has been farming for four generations. How does that history shape the way you innovate today? A: Our roots go all the way back to 1923. What started as a humble family farm soon evolved into a pioneering force in the produce industry, including being the first to brand fresh vegetables with the iconic pink Andy Boy label. That spirit of bold thinking, innovation and grit continues to guide us today. We’ve carried forward that legacy by embracing change while never compromising on quality. Whether it’s investing in precision technology, developing sustainable packaging or trialing regenerative farming practices, we’re not innovating just to follow trends, we’re innovating to elevate our product, care for the land, and meet our evolving needs of our customers and ensure long-term sustainability of the Andy Boy brand.
Q: From seed research to packaging, you’ve been described as an “industry trend-setter.” What’s one innovation you’re especially proud of right now? A: We’re especially proud of our advancements in mechanized equipment development. By customizing harvesting technology tailored to our crops, we’ve significantly increased field efficiency and reduced operating costs, all while creating safer, more ergonomic jobs. These tools get our crews upright and off the ground, reducing physical strain and improving working conditions. It’s a win across the board—for our teams, for our business, and for our customers.
Broccoli Rabe Spotlight
Q: Andy Boy is practically synonymous with broccoli rabe. What makes your broccoli rabe different, and what should chefs know when building it into their menus? A: What truly sets Andy Boy broccoli rabe apart is our dedicated in-house seed research and development team. Their sole focus is refining our broccoli rabe varieties to achieve the perfect balance of flavor, texture, health benefits, harvestability, etc. The result is a line of patented varieties that are exclusive to D’Arrigo California and that you cannot find anywhere else.
We harvest at precisely the right stage to ensure a tender bite, vibrant color and signature bold flavor that stands out across a wide range of culinary applications. Whether it’s sauteed with garlic and olive oil, grilled for a smoky char, blended into pesto, layered into sandwiches, or topping artisan pizzas and pasta dishes, Andy Boy broccoli rabe performs with consistency. For chefs looking to deliver both flavor and function, it’s a premium ingredient that elevates any menu.
Farming Philosophy & Sustainability
Q: Can you walk us through how sustainability plays into your daily farming and shipping operations? A: Sustainability is at the heart of everything we do and is woven into every decision we make. We continuously adopt smarter, more sustainable farming practices that not only protect natural resources, but also improve long-term soil health and crop performance. For example, we’ve implemented new tillage methods that reduce tractor passes and preserve soil structure, and our cover cropping program boosts organic matter in the soil and helps minimize nutrient runoff. We are also the largest user of drip irrigation in the Salinas Valley, a system that significantly conserves water while delivering precise hydration to our crops.
On the energy side, we’ve installed solar panels that generate over 9.88 megawatts of clean energy—enough to offset more than 80% of the electricity needed to run our 152,000 square foot cooler. Of that, 52,000 square feet are dedicated to Driscoll’s berries, and we’ve further expanded our efficiency through a cross dock and consolidation program that stores and ships products from other growers. This one-stop-shop approach minimizes redundant truckloads, cutting down on emissions and food miles across the supply chain.
These examples truly only scratch the surface of our sustainability efforts as a company. At every turn, our goal is to protect the land we farm, reduce our environmental impact, and ensure we’re producing the highest quality products as responsibly as possible.
Employee Culture & Legacy
Q: Many of your team members have been with you for decades. How does that deep-rooted loyalty impact the final product? A: Our employees are the heart and soul of our operation. When team members have spent 20, 30, even 40+ years with us, they bring a level of pride, precision and consistency that can’t be taught, but learned through thousands of harvests and many seasons in the field. That kind of deep-rooted experience translates directly into product quality. They know what excellence looks like, and they won’t settle for anything less. A crop isn’t just a job—it’s a legacy that shows up in every carton that we ship.
Q: From your perspective, how does that strong internal culture translate into something chefs and consumers can feel on the plate? A: D’Arrigo California’s culture, largely driven by President and CEO, John D’Arrigo, energizes and encourages its employees, fosters connected relationships and great teamwork, empowers and enables people to learn and grow and provides an opportunity for people to do their best work. Our team isn’t just a workforce—they’re part of our extended family. Pride, integrity and excellence are upheld through every stage of our operations, from the seed we plant to the produce that reaches the plate. Chefs and consumers can feel that difference in the consistency, quality and care behind every harvest.
Behind the Pink Label
Q: The Andy Boy pink label is iconic. What story does it tell about your company, and why do you think chefs gravitate toward it? A: The Andy Boy pink label has become an iconic part of who we are—bold, instantly recognizable, and rooted in family history. Originally chosen to stand out in the produce aisle, it has come to represent much more. For almost a century, the Andy Boy brand has embodied quality, consistency, and a deep commitment to the craft of farming. Today, that pink label is a visual cue for something trusted, meaningful, and thoughtfully grown, which is exactly why chefs continue to reach for it.
Q: Anything else you’d like chefs to know?
A: We’re here as partners. Whether you’re creating seasonal specials, developing plant-forward menus, or scaling for high-volume service, our team is ready to support you. From the field to the kitchen, D’Arrigo California has built and nurtured the Andy Boy label for chefs who won’t compromise on quality.
You can source the Andy Boy items below from What Chefs Want:
Broccoli 14ct
Broccoli Crowns
Cauliflower
Butter lettuce
Green leaf crowns
Green leaf 24ct
Iceberg lettuce 24ct liner
Iceberg lettuce 24ct cello
Romaine 24ct
Romaine hearts 12x3s & 48ct
Celery
Red leaf 24ct
Broccoli Rabe
Sweet Baby Cauliflower
Looking for some inspo? Check out the Andy Boy recipes for some innovative (and delicious!) ways to use their produce.
At What Chefs Want, we believe sourcing local isn’t just a trend. It’s a responsibility, an opportunity, and above all, a source of incredible flavor. We’re committed to connecting chefs with regional producers who are passionate about their craft. That’s why we’re proud to share this message from our partners at Fresh From Florida. Their mission aligns perfectly with ours: supporting local farms, boosting regional economies, and bringing your guests the freshest ingredients possible.
Welcome to Fresh From Florida. We want to share with chefs the amazing assortment of fruit, vegetables, seafood, meat and other products, grown right here in Florida. With 44,400 farms and ranches spread over 9.7 million acres, Florida has a reputation of producing a wide variety of fresh and tasty food. From plentiful fruit groves to vegetable crops, seafood and cattle, these farms, abundant waters and ranches provide Floridians with the opportunity to eat good and do good.
And that’s exactly what Fresh From Florida is all about: supporting local Florida farmers, helping to create jobs in our communities and of course, making sure you can share with your customers all the fresh flavors Florida has to offer.
Fresh From Florida promotes Florida’s agricultural products through consumer marketing campaigns, partnerships with more than 100 grocers domestically and internationally and is an established presence at industry trade shows.
We conduct annual brand awareness surveys to measure brand recognition and to understand what drives consumers to purchase products that carry the Fresh From Florida logo. Not only is taste important for chefs, but information about consumer preference and logo recognition may encourage you to consider purchasing Fresh From Florida commodities for your menu.
Fresh From Florida Brand Awareness Survey
88% of consumers surveyed recognize the Fresh From Florida logo
66% are willing to pay more for Florida-grown products
79% of respondents said purchasing locally grown fresh produce is important
69% of respondents said they always look for locally grown products
Top 4 reasons for buying Florida-grown produce
Fresher
Support Florida
Support farmers
Support local economy
At the heart of the marketing program is the sunny Fresh From Florida logo highlighting reliable Florida-grown commodities. We leverage the logo to generate brand awareness with the goal of encouraging consumer purchases and spotlighting the importance of buying local and supporting Florida farmers. A comprehensive, year-round multi-media campaign targets key demographics to let consumers know what’s in season, how to use products in recipes, why Florida-grown commodities are the best and how to find them.
Fresh From Florida is looking forward to developing a partnership with Florida’s foodservice outlets and chefs by increasing the demand for our Florida-grown commodities through B2B (restaurant to farmer) relationships and through farmer to foodservice distributor channels. In addition, Fresh From Florida wants to extend the power of our multi-media marketing campaign to the South’s foodservice outlets & chefs.
Look for upcoming emails and information about Fresh From Florida as we build this partnership to offer the best of Florida flavors to your guests and at the same time support Florida farmers. Choose fresh and remember, food tastes better when it is grown closer to home.
*** If you are in our Southern Region and want to check out what we have Fresh From Florida, click here to see our current Fresh From Florida list!
For more information, please contact:
Dan Murphy
Fresh From Florida
Florida Department of Agriculture & Consumer Services
For chefs who care about quality, tradition, and local sourcing, few names carry more legacy than Weisenberger Mill. Nestled on the banks of the South Elkhorn Creek in Midway, Kentucky, this six-generation family mill has been producing flour, cornmeal, and grits since 1865. We sat down with Phil Weisenberger to talk about what makes their products different—and why that still matters in a professional kitchen.
Q: Weisenberger Mill has been around since 1865. How does that kind of long-standing tradition influence the way you work today?
Phil Weisenberger: We don’t change much. Things stay the same in a good way. We’re pretty hands-on—we’re small, so we can watch all the little details: how we’re grinding, how we’re packaging.
We buy grain directly from farmers, bring it in, clean it, grind it, and package it. Nothing’s outsourced. It’s the old-fashioned way.
Q: That kind of attention to detail—how does it translate to quality and consistency?
Phil: That’s one of our cornerstones. We really focus on consistent quality. Over the years, that’s something I’ve learned is incredibly important. If a chef orders from us today and again six months from now, it’s going to perform the same every time.
Q: What sets your products apart from mass-market options?
Phil: Our grits are old-fashioned, not quick. They take a lot longer to make, but they have much better texture and flavor. And our cornmeal isn’t degermed like a lot of what you find in stores. Degerming makes it more shelf-stable, but it strips out nutrients and flavor.
We rely on product rotation. We don’t make massive batches and warehouse them. Orders come in a week ahead—we make them fresh and ship them out. That’s a big difference. Larger mills focus on making a lot and storing it. We focus on quality.
Q: Do you work directly with local farms?
Phil: Absolutely. For example, we’ve been buying white corn from the same family farm for over 30 years—now we buy it from the grandson of the farmer my grandfather bought from. Most of our grain comes from within a 100-mile radius.
And beyond that, it’s all part of a bigger family operation. Many of the folks here have been with us for years. Same goes for our suppliers. Food and family go hand in hand—that’s what makes it work.
Q: Do you get feedback from chefs using your products?
Phil: Most of our products go through distributors, like What Chefs Want, so we don’t always get direct feedback. But I save a lot of it in emails when I do hear it. I remember Alton Brown tweeted once about the best grits he’d ever had—he’d eaten at a restaurant in Nashville called Biscuit Love and wanted to know where they came from. They were ours.
When chefs put us on the menu, that’s really flattering. It’s an honor.
Q: You’ve been part of the mill your whole life—what keeps you going?
Phil: I started working here when I was 12, during summer breaks with my dad. My brothers did too. When your name’s on the building, you feel a responsibility. It’s all hard work, but so is everything. You just have to choose your hard.
The best part is hearing from customers—stories like, “I remember coming here as a kid,” or, “Those grits made our Christmas dinner.” That makes it worth it.
Q: Anything else you want chefs to know?
Phil: We’re easy to work with. If there’s an issue, we handle it fast. That matters just as much as the quality of the product. Also, we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.
Find these Weisenberger ingredients at What Chefs Want. Click your region below to see what is available to you, or search Weisenberger:
