All Posts By

Lauren Kellum

Oct 03 2024
25

What Chefs Want Unveils New Facilities in Atlanta and Nashville, Propelling Expansion Across the Southern United States  

By | What Chefs Want

What Chefs Want, a leader in the food service distribution industry, is thrilled to announce the grand opening of two new state-of-the-art facilities in Atlanta, GA, and Nashville, TN. These significant expansions will bolster the company’s capabilities and support its strategic growth throughout the southern United States, providing unparalleled service and product offerings to chefs and restaurateurs across the region. 

Dual Openings Mark a New Era of Growth 

In Atlanta, What Chefs Want has consolidated its operations into a cutting-edge 140,000-square-foot hub at 7895 Third Flag Parkway, Austell, GA 30168, uniting its recent acquisitions—Phoenix, Revere Meat Company, and Food Hub ATL—under one roof. This state-of-the-art facility offers an expanded selection of products, including fresh produce, freshly butchered meats and seafood, dry-aged beef, gourmet items, takeout packaging, pantry staples, and locally sourced goods. It serves as a key distribution center for the entire southern region, enabling enhanced logistical efficiency, faster delivery times, and a more cohesive service experience for customers. 

Meanwhile, the official ribbon-cutting ceremony for the newly constructed Nashville warehouse, located at 2832 White Creek Pike, Suite #200, was celebrated with an exclusive event that brought together customers, vendors, and industry leaders. This 50,000-square-foot facility is equipped with advanced logistics and distribution technologies, multi temperature zones and is designed to optimize efficiency and ensure the highest quality standards for the delivery of fresh produce, gourmet products, including proteins, seafood and artisan ingredients. 

“These new facilities in Atlanta and Nashville mark an exciting chapter for What Chefs Want as we expand our footprint and continue to innovate in the food service industry,” said Ron Turnier, owner and founder of What Chefs Want. “Our goal is to provide chefs with the highest quality products, unmatched service, and a seamless experience that helps them succeed. These strategic investments in infrastructure will allow us to better serve our customers and drive growth throughout the southern United States.” 

Atlanta Facility: A Hub for Regional Expansion 

The new Atlanta facility will serve as a critical hub for What Chefs Want’s expansion into the southern United States, enhancing the company’s ability to deliver its comprehensive product offerings to chefs and restaurateurs across Georgia, Florida, North Carolina, South Carolina, Alabama, Tennessee, and beyond. The consolidation of all operations under one roof enables improved logistical efficiency, faster delivery times, and a more cohesive service experience for customers. 

“This new Atlanta hub is a game-changer for us,” added Turnier. “It allows us to bring our full suite of offerings, from fresh seafood and meats to gourmet products, to a broader market. We’re excited to grow alongside our customers and support the vibrant culinary scenes across the South.” 

A Celebration of Innovation and Community 

The Nashville grand opening event offered guests a first-hand experience of the new facility, featuring: 

  • Exclusive Warehouse Tours: Attendees were given guided tours of the new warehouse, showcasing cutting-edge refrigeration and storage systems, as well as streamlined processes for order fulfillment and delivery. 
  • Product Showcases and Tastings: Vendors from across the country presented a diverse range of products, allowing guests to sample the latest culinary trends and discover new ingredients for their menus. 
  • Networking and Relationship Building: The event provided a unique opportunity for chefs, suppliers, and industry professionals to connect, share insights, and build lasting relationships within the culinary community. 

About What Chefs Want 

Established in 1996, What Chefs Want is a premier food service distribution company that delivers seven essential product categories to meet the diverse needs of chefs and restaurateurs. With a unique service model that includes daily delivery, split cases, no minimums, and 24/7 customer support, What Chefs Want provides an unmatched level of flexibility and reliability. Serving over 16,000 restaurants, What Chefs Want is dedicated to supporting local producers and revolutionizing food distribution throughout the industry. 

Sep 12 2024
35

The Secret Behind the Best Chicken on Your Menu: Springer Mountain Farms

By | Grilling Essentials, Meats, Poultry

You can taste the difference when the chicken on your plate has been raised with care, and that’s exactly what Springer Mountain Farms delivers. For chefs who know that great dishes start with great ingredients, this isn’t just another chicken supplier—it’s the secret behind some of the best dishes you’ll ever serve. With a commitment to doing things the right way, Springer Mountain Farms offers more than just chicken; they offer peace of mind, knowing you’re serving the very best.

No Antibiotics Ever – Because That’s How It Should Be

When it comes to antibiotics in poultry, the statistics speak for themselves. A study by the World Health Organization highlights that the overuse of antibiotics in farming is a leading cause of antibiotic resistance, a global health concern. Springer Mountain Farms has been ahead of the curve, raising chickens without antibiotics since 1997—long before it became a hot topic.

For chefs, this means you’re serving chicken that’s not only healthier for your diners but also contributes to the broader fight against antibiotic resistance. Diners increasingly care about these issues; according to a Consumer Reports survey, 93% of respondents said they prefer meat raised without antibiotics. When you choose Springer Mountain Farms, you’re aligning your kitchen with these values, showing your customers that you care about their health and the health of the planet.

100% US-Grown Corn and Soybeans in Feed – Supporting Local, Sustaining Quality

Sourcing is everything in today’s market. With Springer Mountain Farms, you’re not just getting chicken—you’re supporting American farmers. Their chickens are fed a diet of 100% U.S.-grown corn and soybeans, a commitment that ensures quality and consistency from feed to fork.

This dedication to local sourcing is crucial for a few reasons. First, it supports the American agricultural economy, something diners increasingly value. Second, controlling the feed ingredients means Springer Mountain Farms can guarantee that their chickens are getting the best nutrition, which directly impacts the quality of the meat. According to a 2020 Nielsen survey, 52% of consumers are more likely to buy a product when they know it supports a cause, like local farming. Serving Springer Mountain Farms chicken gives you a story to tell—a story that resonates with your customers and enhances their dining experience.

No Animal By-Products in Feed – Because What Chickens Eat Matters

Springer Mountain Farms ensures that their chickens are fed a vegetarian diet, free from any animal by-products. This might seem like a small detail, but it’s one that makes a big difference. A vegetarian diet contributes to the overall health of the chickens, resulting in better-tasting meat.

Chefs know that the quality of an ingredient is often rooted in the details. Feeding chickens a clean, plant-based diet means the meat is not only healthier but also free from any unpleasant aftertastes or inconsistencies that can come from animal by-products. For diners who are increasingly conscious of what they eat, this is a crucial factor.

All-Natural and Minimally Processed – Keeping It Simple

In a world where food can sometimes be overly processed, Springer Mountain Farms offers a refreshing alternative. Their chickens are all-natural and minimally processed, meaning you get a product that’s as close to its natural state as possible.

This simplicity is key for chefs who want to let the natural flavor of the chicken shine through in their dishes. Whether it’s a simple roast or a complex dish, Springer Mountain Farms chicken provides a reliable, clean base that enhances your menu items. Diners today are increasingly seeking out “clean label” products—those with minimal processing and natural ingredients.

American Humane Certified™ – Putting Animal Welfare First

At Springer Mountain Farms, animal welfare is a core commitment. All of their practices and procedures are American Humane Certified™, which means they meet the highest standards of care, supported by science and verified through regular, independent third-party audits of our farms and facilities. This certification assures chefs and their customers that their chickens are raised with the utmost respect and care.

Trusted by Chefs, Loved by Customers

Springer Mountain Farms has earned the trust of chefs and diners alike through their unwavering commitment to quality. Every step of their process, from raising chickens to delivering them to your kitchen, is designed with care and precision. This isn’t just about good chicken; it’s about delivering a product that chefs can rely on to meet the high standards of their craft.

When you choose Springer Mountain Farms, you’re choosing a partner who shares your commitment to excellence. Their chickens are raised by family farmers who take pride in their work, ensuring that every piece of chicken you serve is something you can stand behind. In a market where diners are increasingly looking for more than just a meal, Springer Mountain Farms offers Simply Superior Chicken™—a product that’s not just good, but the best.

Want some more inspo? – Check out what chefs are saying about Springer Mountain Farms.

What’s in Stock at What Chefs Want

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Aug 16 2024
35

Behind the Scenes with Alfresco Pasta: What Chefs Want to Know

By | Produce, Vegetables

Ever wondered what goes into making some of the finest artisanal pasta available for professional kitchens? We sat down with the team from Alfresco Pasta to get the scoop on their passion for pasta, their unique production methods, and why chefs everywhere are raving about their products.

Q: Can you tell us more about the inspiration behind Alfresco Pasta and how it all started?

A: Alfresco was founded from a desire to produce hand-crafted, small-batch artisan pasta for chefs and restaurateurs. Our commitment to only the finest ingredients and old-world manufacturing techniques still remains after 24 years. Our products save time and labor, offer unique product choices, and provide quality chefs can rely on.

What Sets Alfresco Pasta Apart

Q: What makes your pasta stand out from other artisanal brands on the market?

A: It’s all about the details: fresh cracked shell eggs, the finest durum wheat from a single mill in Great Falls, Montana, top-tier Italian pasta machines, and flash freezing to lock in freshness. Plus, our dedication to local product sourcing ensures that we’re creating the best pasta, pizza dough, and sauces possible. Our products are only as good as the ingredients we source, so sourcing is everything.

Q: Could you elaborate on your small-batch production process and why it’s beneficial for professional kitchens?

A: Small batch production enables us to keep quality control standards very high, ensuring that each piece of pasta meets our exacting standards.

Q: How does your flash-freezing process help in maintaining the quality and flavor of the pasta?

A: Fresh pasta starts losing freshness as soon as it’s made. We flash freeze to lock in that freshness and flavor, so it’s like you’re cooking with pasta that was just made. In addition, we rotate our complete inventory every three weeks, so our customers are always getting the freshest pasta possible.

Q: What are the best practices for storing and handling your pasta to ensure it retains its quality?

A: Keep all pasta frozen and cook it from the frozen state without thawing. For our pizza dough, it can be cold fermented at 45 degrees from 1-4 days depending on the dough type: Neapolitan for one day and New York Style for 1-4 days.

Stuffed With The Real Stuff

OTHERS – Other ravioli and filled pastas on the market are par-cooked, lightly filled, and have ingredient lists full of fillers and preservatives. Par-cooked ravioli impacts the quality and means you’re paying for up to 20% water weight.

ALFRESCO – Alfresco ravioli and filled pastas are truly raw, flash-frozen, and packed with delicious fillings made with whole, fresh ingredients. They crack their eggs, grate their cheese, hand cut fresh vegetables, and thoughtfully source their ingredients just like you would in your kitchen.

Chef Favorites: Top Pasta Varieties

Q: What are some of the most popular pasta varieties that you offer, and why do you think chefs love them?

A: Squid Ink Bucatini, Campanelle, Artisan Pizza Dough, and Lemon Ricotta Ravioli are big hits. Simply put, they taste amazing!

Q: Let’s talk pizza dough! What sets the Alfresco Pizza dough apart from the competition?

A: Our traditional New York style and Neapolitan dough balls are all-natural with no preservatives, additives, or artificial leavening agents. Each recipe uses just six ingredients, and we offer six sizes to fit any pizza need.

Check Out the Wide Variety of Alfresco Pasta Options Available at What Chefs Want

Pasta

  • Bucatini (Item #98611) – 12″ long, hollow, smooth, round tubes of Montana semolina and fresh egg pasta.
  • Bucatini – Squid Ink (Item #90915) – 12″ long, hollow, smooth, round tubes of Montana semolina, squid ink and fresh egg pasta.
  • Spaghetti (Item #95690) – Thick, medium width noodles cut from tender sheets of Montana durum wheat semolina and fresh egg pasta.
  • Campanelle (Item #95699) – 2.5″ Fluted tubes of Montana semolina and fresh egg pasta.
  • Fettucine (Item #95682) Thick wide noodles cut from tender sheets of Montana durum wheat semolina fresh egg pasta.
  • Casarecce / Gemelli (Item #96552) – 3″ Thick twist of Montana semolina and fresh egg pasta.
  • Pappardelle (Item #95684) – Thin, very wide noodle cut from tender sheets of Montana durum wheat semolina and fresh egg pasta.
  • Ravioli – Spring Pea (Item #95685) – Fresh spring peas, Creamy Yukon gold potatoes and Freshly Grated aged Wisconsin parmesan wrapped in tender sheets of Montana Durum Wheat, Italian Parsley and Fresh Egg Pasta.
  • Ravioli – Butternut Squash (Item #95698) – Roasted local butternut squash wrapped in delicate egg pasta.
  • Ravioli – 4 Cheese (Item #95680) – Freshly grated Parmesan, Asiago, Provolone and Ricotta Impastata blended with spices and wrapped in tender sheets of Montana durum wheat fresh egg pasta.
  • Ravioli – Lemon Ricotta (Item #90917) – Freshly grated lemon zest blended with fresh Wisconsin ricotta impastata cheese, filled into “pillows” of Montana durum wheat and fresh egg pasta.
  • Ravioli – Mushroom (Item #95681) – Tennessee baby portabella and porcini mushrooms with fresh herbs and Italian cheese in egg pasta.
  • Tortellini – Italian Cheese (Item #95683) – Delicious blend of freshly grated Wisconsin cheeses, fresh herbs and spices, filled in delicate “little hats” of tender sheets of Montana durum wheat and fresh egg pasta.
  • Gnocchi – Ricotta (Item #95773) – Delicate potato dumplings made with Idaho potatoes, unbleached pastry flour, fresh egg and ricotta Impastata.
  • Gnocci – Sweet Potato (Item #95688) – Delicate potato dumpling made from wheat flour, Idaho potatoes, sweet potatoes and whole eggs.

Pesto

  • Pesto (Item #94099) – Rich puree of fresh basil, pine nuts, parmesan cheese, extra virgin olive oil and fresh garlic.

Pizza Dough

  • Pizza Dough (Item #90708) – Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.

Sustainability Efforts

Q: Sustainability is a growing concern in the food industry. How does Alfresco Pasta address this in your production processes?

A: We work with local farmers to source Tennessee-grown ingredients whenever possible, supporting sustainability and local agriculture. We also help restaurants by providing a zero-waste option – by providing pre-portioned cut pasta, which can be cooked to order for exact menu portions, minimizing waste.

Supporting Chefs

Q: How do you support chefs who are new to using your products?

A: We offer cooking demonstrations and product samples to help chefs get familiar with our products.

Q: Can you tell us about any new products or innovations Alfresco Pasta is working on?

A: We’ve got some exciting new items like Neapolitan Pizza Dough, Creamy Gorgonzola and Walnut Ravioli, and Fresh Pear and Pistachio Sachetti in the works.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Aug 02 2024
34

The Tanimura & Antle Story: A Legacy of Quality and Innovation

By | Produce, Vegetables

Tanimura & Antle, an employee-owned family farm, who is a grower-shipper of premium quality fresh produce, has been a leader in the produce industry for over three generations. Known for its commitment to quality and innovation, the company has established itself as a trusted supplier of premium fresh produce. Rooted in the rich agricultural heritage of California’s Salinas Valley, often referred to as the “Salad Bowl of the World,” Tanimura & Antle continues to uphold a tradition of excellence while embracing sustainable practices that safeguard the environment for future generations.

A Heritage of Excellence

The origins of Tanimura & Antle date back to the early partnership between the Tanimura and Antle families, who shared a passion for farming and a vision for the future. Today, the company stands as a beacon of quality in the agriculture industry, widely recognized for their innovative approaches.  These include utilizing strategic, premium growing regions, investing in new growing methods like hydroponics, implementing an integrated pest management program to minimize chemical usage, leveraging automation in the fields with groundbreaking technologies such as the PlantTape automated transplanter and the Stout Smart Cultivator, and owning their own seed company to be first to market on new products. These initiatives not only produce premium quality produce but also ensure the company can continue to provide premium fresh produce for years to come.

A Diverse Range of Premium Fresh Produce

Tanimura & Antle is proud to offer a selection of distinctive lettuce and vegetable varieties that are particularly popular among chefs for their unique qualities and attributes. Each type is cultivated to deliver the highest premium quality, ensuring that culinary professionals receive the freshest, flavorful produce for their dishes.

Greenhouse Grown Boston Lettuce: Grown hydroponically in Livingston, Tennessee, our Greenhouse Grown Boston Lettuce is known for its tender leaves and delicate flavor. Boston Lettuce is a staple in many kitchens with its buttery texture and mild taste making it ideal for salads, wraps, and garnishes, providing a versatile base that complements a wide range of ingredients. (Item #20231 & #20230)

Tanimura & Antle Artisan® Lettuce: This unique blend of specialty, petite lettuce varieties is curated to offer distinct textures, flavors, and visual appeal. As a whole head superior option to Spring Mix, Artisan Lettuce allows chefs to create endless recipes that are not only delicious but also visually captivating, adding a gourmet touch to any meal. (Item #20297)

Tanimura & Antle Artisan® Sweet Gem Lettuce: Celebrated for its crisp texture and sweet, slightly nutty flavor, Artisan Sweet Gem Lettuce is versatile in both raw and cooked applications. It adds a delightful crunch to salads and sandwiches, making it a favorite among chefs looking for a high-quality, reliable ingredient. (Item #09247)

Tanimura & Antle Artisan® Romaine: The result of iceberg and romaine, Artisan Romaine is more compact in size than conventional romaine heart with a similar yield and rich in flavor and texture. Its sturdy leaves are perfect for Caesar salads, grilling, or as a healthy, crunchy alternative to “boats” or “cups”, offering chefs a fresh and innovative option for their dishes. (Item #09264)

Commitment to Quality and Freshness

Tanimura & Antle’s reputation for excellence is built on meticulous quality control and a deep commitment to freshness. Each head of lettuce is hand-harvested by our employee owners at its peak directly from the field and promptly cooled to preserve its flavor and nutritional value. Our attention to detail from seed to shipping ensures that chefs and foodservice professionals receive produce that meets the highest standards of quality and freshness.

Partnering with the Culinary Community

Understanding the needs of chefs and culinary professionals, Tanimura & Antle strives to support the culinary community with fresh, high-quality produce that inspires creativity in the kitchen. The company actively engages with chefs, offering tailored solutions and sharing innovative recipe ideas that highlight the versatility of their products.

Looking to the Future

As Tanimura & Antle looks ahead, the company remains steadfast in its commitment to sustainability, innovation, and quality. With continued investment in advanced farming techniques and product development, Tanimura & Antle aims to exceed the expectations of its customers and maintain its position as a leader in the fresh produce industry.

For chefs and culinary enthusiasts alike, Tanimura & Antle offers a range of exceptional lettuce and vegetable varieties that bring freshness and flavor to every dish. Discover the difference that comes from a legacy of excellence and a passion for premium fresh quality produce.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Jul 11 2024
34

Why What Chefs Want’s Prep Kitchen Produce is a Game-Changer for Your Restaurant

By | Catering, Chef's Feed, Fruit, Produce, Vegetables

In the busy world of professional kitchens, time and precision are everything. Imagine a service that saves you time, reduces labor costs, and guarantees consistent quality. That’s exactly what What Chefs Want’s Prep Kitchen Produce offers. Here’s why using our Prep Kitchen products is a no-brainer for your kitchen and how it can positively impact your operation. And don’t just take it from us – hear from some of our chefs below!

Hand-Cut From Our Kitchen to Yours

At What Chefs Want, we understand the pressure of running a professional kitchen. Our Prep Kitchen Produce is designed to alleviate some of that pressure by providing top-quality, hand-cut produce. With state-of-the-art technology and skilled craftsmanship, we ensure that you get 100% yield from our products, significantly reducing your prep time and labor costs.

Save on Labor Costs

Labor costs are a significant concern for any kitchen. According to recent industry reports, the average cost to find, hire, and train a new restaurant employee is around $3,500. By using our Prep Kitchen Produce, you can save substantially on these costs. Our experienced prep staff expertly handle all your produce preparation needs, allowing your kitchen staff to focus on other essential tasks like cooking and plating. This streamlined approach not only saves money but also improves overall kitchen efficiency.

Roger Mills, Director of Purchasing for The Joseph, a Luxury Collection Hotel in Nashville, shares his experience:

“Purchasing the peeled Yukon potatoes equals a savings of about four man-hours per day for the year. This equals over 1400 hours in a year. The labor cost savings based on the above hours saved is obviously substantial. The part that is hard to put a dollar amount on is how those saved hours are then spent. Not needing to prep one item allows a chef to spend time elsewhere in the kitchen to ensure we are producing the highest quality dishes for our guests.”

In today’s challenging employment market, finding and retaining skilled kitchen staff can be particularly tough. And when you have that staff, you want to utilize their skills to the best of their ability. With What Chefs Want’s Prep Kitchen, you reduce the need for highly skilled kitchen staff to do small prep tasks and focus on the important things.

Less Waste, More Savings

One of the biggest challenges in any kitchen is dealing with waste. On average, restaurants waste about 4-10% of their total food purchases, translating to thousands of dollars lost each year. With our precise produce preparation, you get 100% usable product every time. This not only helps in reducing food waste but also saves money on disposal costs. There’s no need to worry about hauling away food scraps; we take care of everything, providing you with a fixed cost solution that makes financial sense.

Our meticulous prep work ensures that every piece of produce is utilized, minimizing waste and maximizing your profit margins. Mills praises the products he receives from Prep Kitchen, “WCW understands that the ingredients they send us need to be of the highest quality and therefore our chefs can trust the products they send us.”

Customized for Your Needs

Our Prep Kitchen offers short lead times and product cut to order, ensuring you get exactly what you need when you need it. We have over 30 popular items always in stock, so your basics are covered without any lead time. Plus, our produce is washed and ready to eat, saving you even more prep time. Whether you need diced onions, peeled carrots, or any other prepped produce, we’ve got you covered. Mills highlights this saying, “We use Yukon potatoes regularly. It’s a staple on our breakfast menu in our lobby 3-meal restaurant. We also sporadically use other items such as shredded carrots, diced onions, and tomatoes, and like items on an as-needed basis for our banquet operation.”

Customization is key in a professional kitchen, and we understand that each restaurant has unique needs. If you have specific produce prep needs in bulk portions consistently, reach out to your customer advocate to see if a customized prep item is an option.

Consistency and Predictability

Inconsistent cuts and prep are not ideal for any chef. Our Prep Kitchen Produce guarantees uniformity in every dish with consistent cuts and preparation. This not only ensures the quality of your dishes but also prolongs the shelf life of our products. You can count on our produce to be reliable and predictable, which is crucial for maintaining the high standards your customers expect.

According to industry studies, consistency in food preparation can lead to a 20% increase in customer satisfaction. Our Prep Kitchen ensures that every dish you serve meets the same high standards, every time. Mills adds, “We tried procuring a similar item from a competitor once upon a time. What we got was an inconsistent product that wasn’t acceptable to our chefs. Delivery was spotty and the product was not consistent in size from delivery to delivery. Since switching to WCW, we have gotten a consistent product weekly with little to no hiccups in the process.”

Peace of Mind with Food Safety

Food safety is paramount in any kitchen. Our third-party audited operations ensure that all our products are free from contamination and safe to use. With state-of-the-art technology in cleaning, cutting, safety, and packing, we provide you with consistent and safe products, giving you peace of mind and allowing you to focus on what you do best—cooking.

In the current landscape, where food safety concerns can make or break a business, having a trusted partner like What Chefs Want is invaluable. Our rigorous safety standards protect both your reputation and your customers.

Testimonials from Satisfied Chefs

Don’t just take our word for it. Here’s what some of our satisfied chefs have to say about our Prep Kitchen Produce:

“I’ve been using What Chefs Want’s Prep Kitchen Produce for over ten years, starting with whole peeled carrots and expanding to diced celery and onions. Today, I source all our fresh-cut produce from Prep Kitchen. They’ve been true partners—always fresh, always on time, and never shorting us on products. Their reliability saves me time and energy, letting me focus on growing my business. I trust Prep Kitchen completely, and my business thrives because of them.”

Mike Caruso, Caruso Foods

“After meeting with our WCW sales rep and explaining our need and vision we were able to get the right product at the right price that greatly pleased our chefs. WCW truly understands what chefs want and they deliver.”

Roger Mills, The Joseph

Experience the Convenience and Efficiency Today

In the fast-paced environment of a professional kitchen, every second counts. What Chefs Want’s Prep Kitchen Produce is here to save you time, reduce your labor costs, and ensure consistent, high-quality produce every time. Experience the convenience and efficiency of our services today and see the positive impact on your kitchen.

With What Chefs Want’s Prep Kitchen Produce, you can focus on what truly matters—creating exceptional dishes and satisfying your customers. Let us handle the prep, so you can get back to cooking.

Learn More about Prep Kitchen here.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Jun 28 2024
34

Transform Your Catering Presentation with Belix: Tips and Tools

By | Catering, Chef's Feed, Paper / To-Go, Staples

As a chef, you know that presentation can be just as important as flavor. Catering success often hinges on how well your dishes are presented. Whether it’s a casual happy hour or a sophisticated wedding reception, the right look can wow your guests and make your dishes even more unforgettable. Using stylish and practical presentation items can set your events apart.

Here are a few quick tips for catering presentation success:

Familiar Foods, New Presentations: Mini appetizers are a fun way to serve food, and guests love seeing familiar dishes in bite-sized portions. These manageable portions allow people to enjoy their food while easily carrying on conversations. Our small cubes and slanted cups are perfect for displaying miniature versions of your favorite dishes.

Serve It on a Stick: Skewers & picks are a fantastic way to present food. From fruit and desserts to hors d’oeuvres like mini Caprese kebobs, serving food on a stick adds a playful and practical element to your presentation.

Keep It Easy to Eat: Ensure your food is easy to eat without making a mess. Serving dishes in ways that prevent spills and drips will keep your guests’ fingers, clothes, and faces clean. Think tasting spoons or pinewood cones to keep it all contained.

Now, let’s explore how you can use some of our favorite catering items to impress your guests at every occasion.

Just a Taste

Bamboo Pick with Loop 4″ – item #90137

These 4″ bamboo knot food picks are essential for any event. They’re not just functional; they’re an eco-friendly choice that adds a touch of elegance to your presentations. Ideal for hors d’oeuvres or martini bars, these picks are perfect for skewering anything from cherry tomatoes and mozzarella balls to cocktail olives and cheese cubes. Picture a tray of vibrant Caprese skewers or a martini bar with olives and twists, each stylishly held by these bamboo picks.

Asian Spoon 5″ – item #99640

These 5″ Asian spoons from Belix are a fantastic choice for serving small bites with sophistication. Made from high-quality clear plastic, they have the look of glass and the durability you need for busy events. Use them to serve items like seared scallops with a dab of citrus sauce or tiny portions of tuna tartare. Their deep spoon bowls can hold a bit of sauce, enhancing the flavor experience for your guests while staying mess-free.

Fork – Corn Resin 4.2″ – item #99628

These petite forks are made from corn resin, making them biodegradable and a great choice for environmentally friendly events. They are perfect for serving small bites such as mini meatballs, cheese samples, or tiny desserts like brownie bites. The sturdy construction ensures they can handle a variety of foods without breaking or bending.

Spoon Clear 4.2″- item #99638

The clear plastic petite taster spoons from Belix are perfect for sampling and tasting events. Use these spoons to offer samples of soups, sauces, or small bites like caviar with crème fraîche. Their clear design ensures that the focus remains on the food, making them ideal for showcasing colorful ingredients.

Pinewood Presentation

Pinewood Cone 7.1″ – item #98110

Belix’s pinewood cones are made from sustainable materials, making them perfect for eco-conscious events. These cones are versatile and can be used for canapés, appetizers, sides, or desserts. Imagine serving crispy tempura shrimp or a selection of artisanal cheeses and dried fruits in these natural, biodegradable cones. Their rustic look pairs beautifully with outdoor or nature-themed events.

Pinewood Boats –

item #98109 (2.8×2), item #98090 (4.5×2.6), item #98359 (6.7×3.3), item #98178 (8.7×4.1)

Belix’s pinewood boats are elegant, multi-purpose serving dishes that can make a statement at any event. Available in various sizes, these boats can be used for appetizers, sides, or even as unique dessert displays. Think of serving sushi rolls, antipasto assortments, or fruit salads in these natural wood boats. Their aesthetic appeal and functionality make them a hit at both casual and formal gatherings.

Modern Elegance

These items are made from polypropylene, a durable and versatile material that makes them an excellent choice for catering events. Polypropylene is known for its high resistance to chemicals, heat, and impact, ensuring that these cups can handle a variety of foods and settings without losing their integrity. Additionally, polypropylene is lightweight and easy to handle, making it convenient for both the server and the guest.

Bowl – Square Slanted 2.7oz – item #98079

The frosted translucent square slanted bowls from Belix are both reusable and recyclable, making them a sustainable choice for any event. These bowls are perfect for serving individual portions of salads, desserts, or appetizers. Imagine a delightful shrimp ceviche or a rich chocolate mousse served in these sleek, modern bowls. Their unique slanted design not only adds visual appeal but also makes it easy for guests to enjoy every bite.

Rectangle Cube – item #02952

The petite rectangle cubes from Belix are ideal for presenting a variety of small dishes. Their compact size and sleek design make them perfect for serving amuse-bouches, mini desserts, or savory bites. Use them to serve items like goat cheese and fig jam on toast points or mini tiramisu. These cubes add a touch of modern elegance to your food displays.

Slanted Cup 2.2oz – item #98080

Square Slanted Cup – item #98106

These slanted cups are made from recyclable materials and are designed to enhance the presentation of hors d’oeuvres and desserts. Their translucent appearance gives a contemporary look to any dish and you can choose between a squared off or rounded look. Perfect for serving small portions of salads, layered desserts, or appetizers like crab salad with avocado. The slanted design allows for easy access to every delicious layer. Imagine serving a refreshing gazpacho or a layered berry parfait in these elegant cups.

You can find these items & more at our “Love at First Bite – Catering Essentials” featured list on the app.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Jun 13 2024
34

Summer Specialty Produce Chefs Need to Know About

By | Fruit, Produce, Salads, Vegan, Vegetables

Hey there, chefs! Ready to freshen up your summer menu with some of the most exciting produce around? We’ve got a lineup of in-season specialty produce items that are perfect for adding that wow factor to your dishes. From colorful squash blossoms to zesty finger limes, there’s something here to inspire everyone. Let’s check out what’s fresh and fabulous this season and explore some fun ways to use these special items in your kitchen.

Squash Blossoms (Kentucky) – (item #20614)

What Makes Them Special:

Squash blossoms are not only visually stunning but also incredibly versatile. These delicate flowers have a mild squash flavor and a unique, tender texture that can add a touch of elegance to any dish.

Menu Ideas:

Stuffed Squash Blossoms: Fill them with a mix of ricotta, herbs, and a hint of lemon zest, then lightly fry for a crispy appetizer.

Squash Blossom Tacos: Add them to your summer taco lineup with grilled corn, fresh avocado, and a tangy lime crema.

Squash Blossom Pizza: Top a thin crust pizza with mozzarella, squash blossoms, and a drizzle of pesto for a fresh summer twist.

Local Summer Zucchini Squash – (item #25609) & Local Summer Yellow Squash – (item #22666)

What Makes Them Special:

Both zucchini and yellow squash are staples of summer produce, known for their mild flavor and versatility. They can be used interchangeably or together to add color and variety.

Menu Ideas:

Grilled Zucchini and Yellow Squash: Simply marinate in olive oil, garlic, and herbs, then grill until tender. Serve as a side dish or as part of a summer salad.

Zucchini Noodles: Use a spiralizer to create zucchini noodles and toss with a light tomato and basil sauce for a refreshing pasta alternative.

Summer Squash Ratatouille: Combine zucchini and yellow squash with tomatoes, eggplant, and bell peppers for a vibrant, hearty dish.

Lacinato Kale (Indiana) – (item #20558) & Green Curly Kale (Indiana) – (item #21144)

What Makes Them Special:

Kale is a nutrient-dense leafy green that’s incredibly versatile. Lacinato kale, also known as dinosaur kale, has a slightly sweeter and more tender texture compared to the curly variety, which is robust and hearty.

Menu Ideas:

Kale Caesar Salad: Use either variety to create a classic Caesar salad with a twist. The hearty leaves hold up well to creamy dressings.

Kale Chips: Toss with olive oil and sea salt, then bake until crispy for a healthy, crunchy snack.

Sautéed Kale: Sauté with garlic and chili flakes as a side dish or mix into grain bowls for added texture and nutrition.

Finger Limes (California) – (item #40500)

What Makes Them Special:

Often referred to as “citrus caviar,” finger limes are known for their tiny, pearl-like vesicles that burst with tart, lime flavor. They add a unique texture and bright acidity to dishes.

Menu Ideas:

Seafood Garnish: Use finger lime pearls to top oysters, ceviche, or grilled fish for a pop of flavor and visual appeal.

Finger Lime Vinaigrette: Incorporate the pearls into a vinaigrette for salads to add a citrusy kick.

Cocktail Ingredient: Enhance your summer cocktails by adding finger lime pearls for a surprising burst of flavor.

Yellow Watermelons (California) – (item #0282) & Mixed Heirloom Melons (California) – (item #30163)

What Makes Them Special:

Yellow watermelons and heirloom melons offer a sweet, refreshing flavor and beautiful color variety. They’re perfect for adding a sweet note to savory dishes or simply enjoying on their own.

Menu Ideas:

Melon Salad: Combine yellow watermelon and mixed heirloom melons with fresh mint, feta cheese, and a drizzle of balsamic reduction.

Melon Gazpacho: Blend with cucumber, lime juice, and a hint of jalapeño for a chilled summer soup.

Melon Skewers: Pair with prosciutto and basil for an easy, elegant appetizer.

Purple Ninja Radishes – (item #18104)

What Makes Them Special:

Purple Ninja radishes are strikingly vibrant with a peppery flavor that adds a bold touch to any dish. Their crunch and color make them a favorite for garnishes and salads.

Menu Ideas:

Radish Carpaccio: Thinly slice and arrange on a plate with olive oil, sea salt, and lemon zest.

Pickled Radishes: Quick-pickle for a tangy addition to tacos, sandwiches, or charcuterie boards.

Radish Butter: Blend with butter and herbs to create a flavorful spread for bread or grilled meats.

Fresh Rhubarb – (item #19280)

What Makes It Special:

Rhubarb’s tartness makes it a unique addition to both sweet and savory dishes. Its vibrant red stalks are a sign of spring and early summer.

Menu Ideas:

Rhubarb Compote: Cook down with sugar and ginger to serve over desserts, yogurt, or pancakes.

Rhubarb BBQ Sauce: Create a tangy sauce to glaze meats or use as a dipping sauce.

Rhubarb Chutney: Pair with cheese and charcuterie for a sweet and sour flavor contrast.

Baby Bunch Turnips – (item #20541)

What Makes Them Special:

These small, tender turnips have a mild, slightly sweet flavor. They’re versatile enough to be used raw or cooked and bring a delicate taste to summer dishes.

Menu Ideas:

Roasted Turnips: Toss with olive oil and thyme, then roast until caramelized for a simple side dish.

Turnip Slaw: Shred and mix with cabbage, carrots, and a tangy dressing for a refreshing slaw.

Turnip Puree: Blend cooked turnips with butter and cream for a silky-smooth puree to serve with roasted meats.

Pomegranates (Chile) – (item #10981)

What Makes Them Special:

Pomegranates add a burst of sweet-tart flavor and a vibrant red color to dishes. Their juicy seeds, or arils, are versatile and can be used in a variety of ways.

Menu Ideas:

Pomegranate Glaze: Reduce the juice to create a glaze for roasted meats or vegetables.

Salad Topping: Sprinkle the seeds over salads for a pop of color and flavor.

Pomegranate Salsa: Mix with diced avocado, onion, and cilantro for a fresh salsa to serve with fish or chicken.

Local Rutabaga – (item #26942)

What Makes Them Special:

Rutabagas are root vegetables with a slightly sweet and earthy flavor. They’re often overlooked but can add a unique taste and texture to dishes.

Menu Ideas:

Mashed Rutabaga: Combine with potatoes for a twist on the classic mashed side dish.

Rutabaga Fries: Cut into sticks, toss with olive oil and spices, then bake until crispy.

Rutabaga Gratin: Layer with cream and cheese for a hearty, comforting side.

Local Green Cabbage – (item #07899)

What Makes Them Special:

Green cabbage is a crunchy, versatile vegetable that can be used raw or cooked. Its mild flavor makes it a great base for a variety of dishes.

Menu Ideas:

Cabbage Slaw: Mix shredded cabbage with carrots, red onions, and a tangy dressing for a refreshing side.

Stuffed Cabbage Rolls: Fill leaves with a mixture of ground meat, rice, and spices, then bake in a tomato sauce.

Sautéed Cabbage: Cook with bacon and onions for a simple, flavorful side dish.

Local Squash Delicata – (item #20623)

What Makes Them Special:

Delicata squash has a sweet, nutty flavor and a tender skin that’s edible, making it easy to prepare and enjoy.

Menu Ideas:

Roasted Delicata Squash: Slice into rings, toss with olive oil and spices, then roast until caramelized.

Squash Salad: Combine roasted delicata with arugula, goat cheese, and a balsamic vinaigrette.

Stuffed Delicata Squash: Fill with a mixture of quinoa, cranberries, and nuts for a hearty vegetarian dish.

Local Squash Spaghetti – (item #0990)

What Makes Them Special:

Spaghetti squash is a unique variety that, when cooked, can be shredded into spaghetti-like strands. It’s a great low-carb alternative to pasta.

Menu Ideas:

Spaghetti Squash Marinara: Top cooked strands with marinara sauce and parmesan for a light, healthy main dish.

Spaghetti Squash Stir-Fry: Toss with veggies and a soy-ginger sauce for a quick and flavorful meal.

Spaghetti Squash Casserole: Mix with cheese and herbs, then bake for a comforting, cheesy side dish.

Summer’s bounty is here, and with these specialty produce items, the possibilities for creating fresh, vibrant dishes are endless. Incorporate these ingredients into your menu to offer your customers the best of what the season has to offer. Happy cooking!

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

May 31 2024
35

The Gold Standard of Salmon: Exploring Copper River Salmon

By | Grilling Essentials, Seafood, What Chefs Want

When it comes to premium seafood, few names ignite as much excitement in the culinary world as Copper River Salmon. It’s return hails the kickoff to wild salmon season. Revered for its exceptional flavor, rich texture, and impressive nutritional profile, this Alaskan treasure has become a staple in the kitchens of top restaurants. Copper River King Salmon, has earned nicknames like “The Wagyu of Seafood” and “The King of King Salmons”. But what exactly makes Copper River Sockeye and King Salmon so special, and why are they so sought after by chefs around the globe? Let’s explore the world of Copper River Salmon and see how you can make it a star on your restaurant’s menu.

What Makes Copper River Salmon Unique?

Copper River Salmon hails from the pristine waters of the Copper River in Alaska, a place known for its challenging environment and frigid temperatures. These salmon must navigate over 300 miles of rugged terrain, requiring them to build up significant fat reserves. This arduous journey results in fish with extraordinarily high levels of omega-3 fatty acids, giving the salmon its rich, buttery texture and robust flavor that chefs and diners crave.

Additionally, the Copper River is one of the cleanest and most well-preserved ecosystems in the world. The cold, swift-flowing waters are free from industrial pollutants, ensuring that the salmon are not only delicious but also among the healthiest seafood options available. The combination of the river’s unique environmental conditions and the salmon’s strenuous journey results in a fish with a deep red flesh that is both firm and succulent, making it a standout choice for gourmet dishes.

Nutritional Powerhouse

Copper River Salmon isn’t just delicious; it’s also incredibly nutritious. Packed with omega-3 fatty acids, vitamin D, and essential amino acids, this salmon supports heart health, reduces inflammation, and boosts overall wellness. For health-conscious diners, highlighting these benefits can make Copper River Salmon an appealing choice.

Seasonality and Exclusivity

The Copper River Salmon season is short, typically lasting from mid-May to mid-June. This limited availability adds to its allure and prestige. When you add Copper River Salmon to your menu, you’re not just serving a dish; you’re giving your diners a rare and exclusive treat they won’t want to miss.

Selecting the Perfect Cut

When sourcing Copper River Salmon, freshness is paramount. Look for bright, firm flesh with a deep, vibrant color. The skin should be smooth and shiny, indicating the fish is fresh and of high quality. Whether you choose fillets or steaks, ensuring the salmon is fresh will enhance its natural flavors.

Available at What Chefs Want

We bring you the season’s first catch, flown directly from Alaska and into your kitchen within 48 hours of being caught. Our service model sets us apart: we offer competitive pricing and deliver six days a week, providing whole fish, fillets, and portions, specifically cut to suit your needs. Search Copper River in our ordering app or on our ordering platform.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

May 24 2024
34
Shrimp on a fiery grill

Father’s Day Grilling: Must-Haves for a Sizzling Summer Menu

By | Bacon, Beef, Gourmet, Grilling Essentials, Meats, Oysters, Pork, Produce, Seafood, What Chefs Want

Summer is almost here, and it’s grilling season! With Father’s Day coming up, it’s the perfect time for chefs to whip up an unforgettable grill-out menu. From fresh seafood to juicy meats, we’ve got the must-haves that will make your summer menu a hit. Ready to fire up the grill and impress your guests? Let’s check out some top picks and tips to make your summer grilling menu awesome.

Sizzling Seafood Selections

Verlasso Salmon Fillet (3-4lb – 48102)

Verlasso Salmon Fillets are perfect for a sophisticated yet straightforward summer dish. These fillets offer a rich, buttery flavor and a firm texture, making them ideal for grilling.

Sizzlin’ Tip: Marinate the salmon in a mix of bourbon, brown sugar, and a dash of soy sauce. Grill on medium heat to keep the inside moist and the outside crispy.

Mariblu Shrimp (16/20 Tail-on – 33190)

Mariblu Shrimp are a versatile addition to any grill menu. These tail-on shrimp are perfect for skewers or as a standalone dish. You can find a broad selection of sizes on our ordering site.

Sizzlin’ Tip: Using wooden skewers? Don’t forget to soak them in water for 30 minutes prior to grilling. As soon as the shrimp turn from clear to pink, they’re good to go. They’ll also curl into a C shape when they’re perfectly cooked—if they curl into a full circle, they’re overdone.

Connecticut Blue Point Oysters (48577) *

Fresh oysters on the grill can be a showstopper. Connecticut Blue Point Oysters have a sweet, salty flavor that pairs well with various toppings.

Sizzlin’ Tip: Place oysters on the grill with the cupped side down. The deeper shell down helps retain juices. Grill the oysters until they just start to open. Add a touch of garlic butter and a sprinkle of Parmesan cheese for a savory finish.

North Atlantic Scallops (Dry, U10 – 32502)

These large scallops are perfect for a quick sear on the grill. Their sweet, delicate flavor makes them a favorite for seafood lovers.

Sizzlin’ Tip: Ensure the grill is scorching hot and cook the scallops for just 2-3 minutes on each side. Serve with a drizzle of lemon herb butter.

Shuckman’s Salmon Burger (10 Lb – 02940)

For a unique twist, try the Shuckman’s Salmon Burger. These patties are packed with flavor and are a healthier alternative to traditional burgers.

Sizzlin’ Tip: Serve the salmon burgers on a Rotella Brioche Bun (14618) with a dollop of Duke’s Mayo (98048) and some fresh Better Burger Leaf Lettuce (02352).

Mouth-Watering Meats

Black Hawk Wagyu Burger Patties

These Wagyu burger patties (6oz (30179) and 8oz (30180) sizes), are the epitome of indulgence. Their marbling ensures a juicy, flavorful burger every time. Trust us, these sliders win side-by-side taste tests every single time.

Sizzlin’ Tip: Season the patties with bourbon smoked salt (96002) before grilling. Serve with a slice of mild cheddar (91254) on a gluten-free burger bun (90715) for a premium offering.

Broadbent Bacon (Sliced 5 Lb Pack – 95032)

What is Father’s Day without bacon? Plus, crispy, smoky bacon is a must-have for any grill menu. Broadbent Bacon adds a rich, savory flavor that complements a variety of dishes.

Sizzlin’ Tip: Grill bacon strips until crispy and use them to top burgers or wrap around scallops or shrimp prior to grilling to up the flavor to new levels.

Berkwood Frenched Pork Chop (16/12oz – 00832)

These pork chops are perfect for grilling, with a rich flavor that pairs well with summer herbs and spices. Seriously, Berkwood Chops will have your customers RAVING!

Sizzlin’ Tip: Marinate the pork chops in a mix of Dijon mustard (98909) and fresh rosemary. Grill until the internal temperature reaches 145°F, and let rest before serving.

Freedom Run Farms Lamb Sliders (64/2oz – 49980)

Lamb sliders offer a gourmet twist to traditional burgers. Their rich, earthy flavor is sure to impress. You can learn more about what makes Freedom Run Farm lamb so special here.

Sizzlin’ Tip: Serve the lamb sliders on Unibake Brioche Slider Buns (90720) with a smear of whiskey shoyu (23207) for a unique flavor combination.

Marksbury Bratwurst (8Lb Case – 47987)

Grilled bratwurst is a summer classic. These sausages are flavorful and perfect for a casual yet delicious dish.

Sizzlin’ Tip: Serve the bratwurst on Rotella Poppy Seed Hot Dog Buns (14622) with a side of spicy French fries (07739). How many different ways can you top a brat? Get creative!

Top it Right

Sliced Tomatoes (2/5Lb – 50008)

Better Burger Leaf Lettuce (10Lb Case – 02352)

Yellow Onions Slabs – (5Lb Case – 22954)

These fresh produce items are perfect for adding a crisp, fresh element to any grilled dish.

Mild Cheddar Slices – (6x24oz – 91254)

Duke’s Mayo – (4/1 Gal – 98048)

Dijon Mustard – (2x11LB – 98909)

Sir Kensington Ketchup – (4/148oz – 02817)

Bourbon Smoked Salt (18oz Shaker – 96002)

Hundreds of ways to top a burger! Search our gourmet, dairy and staple items. You never know when inspiration will strike!

Essentials

*NEW ITEM* Prime 6 Charcoal (22Lb Case – 34284) and Prime 6 Fire Logs (9 Log Case – 34285)

For the perfect grilling experience, Prime 6 Charcoal and Fire Logs provide a clean, efficient burn that enhances the flavor of your grilled items. The high heat and long burn times means you can reduce the amount of wood or charcoal you use each service, saving you money.

Sizzlin’ Tip: Use these products to maintain consistent heat and make manning the grill an easier experience.

With these top-quality ingredients and expert tips, your restaurant’s Father’s Day and summer grill-out menu will surely impress. Happy grilling, chefs!

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

May 09 2024
34

From Our Kitchen to Yours: Celebrating Mother’s Day with Family Recipes

By | Baking, Breads, Desserts, Meats, Snack Foods, Vegan, Vegetables, What Chefs Want

Mother’s Day is a time to celebrate the incredible women who’ve shaped our lives, and what better way to honor them than through the universal language of food? At What Chefs Want, we’re paying tribute not just to our mothers, but to the cherished recipes they’ve passed down through generations—dishes that have brought comfort, joy, and togetherness to family tables.

Our team has lovingly compiled a collection of their own mothers’ and grandmothers’ recipes, each one filled with the flavors and memories that make this day so special. From heartwarming soups to decadent desserts, these recipes are more than just meals; they are a testament to the love and care that mothers around the world pour into their cooking. Join us as we share these personal culinary treasures, celebrating the wonderful women behind them.

Rita’s Excellent Carrot Cake

Submitted by Zach J., Managing Partner, Colorado

  • #20492 – Carrots
  • #93209 – Pure Vanilla Extract
  • #15065 – Crushed Pineapple in Natural Juice
  • #91160 – Cream Cheese

Lynn’s Chicken Salad

Submitted by Sarah R., Chief Marketing Officer

“Mom always made plenty of this to ensure there were leftovers! We’d happily and quickly eat it for days. It was quick and easy for her to make and for us to enjoy for several meals thereafter.”

  • #97794 – Duke’s Mayonnaise
  • #90468 – Large Baked Croissants – Ghyslain
  • #20231 – Bibb Lettuce
  • #97379 – Apple Cider Vinegar

Nonnie’s Sun Pickles

Submitted by Sarah B., Marketing

“Pickles have been at the center of so many fond memories: from popping open a jar with my mom to snack on in the middle of a busy day, to making pickles surrounded by the ladies in my family. Pictured here is my sweet Grandma, affectionately known by the kids as Nonnie, passing down her pickle making wisdom to my oldest daughter.”

  • #20052 – Pickling cucumbers
  • #40008 – Fresh Dill
  • #70121 – Peeled Garlic

Maureen’s Cinnamon Pecan Yeast Rolls

Submitted by Lauren C., Inside Sales

My mother remembers the mornings of chaos watching her mother try to keep order as her three rambunctious brothers wrestled in the kitchen and my mother and her older sister’s eagerness to learn the process from their mother. Her mother would be shouting, “No running and wrestling in my kitchen, take it elsewhere” and most importantly “Close the garage door, can’t have any cold drafts as the yeast won’t rise”! To say the least, her blood pressure was on the rise!  After each step of the process and seeing the ending results, my mother remembers it being all well worth it! My mother carries all of these same feelings and memories, knowing that her mom and sister are present with her (even though they are no longer with us) gets her through this every time year after year.”

  • #95322 – Pecans – pieces
  • #98370 – Yeast – active dry
  • #97025 – Cinnamon – ground
  • #99317 – Sugar – granulated

Sandy’s / Good Enough to Eat Vegetarian Chili

Submitted by Anna H., Program Director, Local Foods

“Good Enough to Eat is a wonderful restaurant in New York City’s upper West Side where my mom’s brother decamped to as a longtime server when he left Cincinnati as an aspiring actor. Via this cookbook and a few visits there, a NYC restaurant’s family-style meals merged with our favorites, too. The veggie chili is a special one that my mom makes, and it really benefits from frying the spices first. It is absolutely perfect for local summer veg, so it’s perfect for my family’s continuing history of merging farming and restaurant life together.”

  • #20058 – Eggplant
  • #20601 – Yellow Squash
  • #20803 – Red Bell Pepper
  • #20801 – Green Bell Pepper
  • #70015 – Red Onion – Diced
  • #31757 – Smoked Paprika Flakes – Sweet

Elaine’s French Onion Soup

Submitted by Lauren K, Marketing

“My Grandy made the absolutely most amazing French onion soup and it is one of the very few recipes that we have left after she died. I have memories of my sister and I in my kitchen, tears running down our cheeks, slaving over slicing those onions as thinly as possible to make Grandy proud.”

  • #70001 – Yellow onions
  • #96103 – Beef base
  • #95212 – Dijon mustard
  • #91275 – Swiss cheese

Cheryl’s Cranberry Caramel Date Bars

Submitted by Amy R., Sales, Colorado

“Cheryl sends my wife and I these Caramel bars every Christmas and they are by far, the thing I look forward to most during the holiday season!”

Dee’s Spicy Chicken Tomato & Garlic Soup

Submitted by Megan D., Marketing

“My mom always made this soup any time someone in our family was sick and swore by its healing abilities. To this day, any time I have a cold, all I want is this soup!”

  • #31674 – Chicken stock
  • #00923 – Chicken thighs
  • #97032 – Cumin
  • #99203 – Lime juice

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.