There’s something about a mother’s recipe, handwritten on a worn index card, passed around at family gatherings, or recreated from memory, that holds more than just ingredients. It holds tradition, love, and a story. This Mother’s Day, the team at What Chefs Want is sharing the dishes that take us home: the casseroles, cookies, and Sunday favorites our moms and grandmas made with care. These recipes are a connection to the women who raised us, fed us, and inspired our own love for cooking. We’re honored to share their legacy with you.
Kathy’s Pecan Sandies
Submitted by Maddie C., Local Food Specialist, Grants & Partnerships
“These are not only my mom’s favorite to make and to eat, but everyone else’s, too! She, and now I, often double or triple the recipe around Christmas time when we usually make them, because they go fast. I think the original source was an old classic Better Homes & Gardens cookbook (the red and white plaid one), but in my adulthood I learned that many cultures have a version of this cookie, sometimes called a “wedding cookie” (Italian, Mexican, etc.) or a “snowball” due to the powdered sugar. It has a delicate crumb balanced with some substance from the pecans, and it’s pretty easy to make, I can see why it’s so ubiquitous and well-loved. I know why my mom loves them—they’re rich with butter, which is one of her favorite things!”
Ma Dear’s Sour Cream Pound Cake
Submitted by Alisa W., Meat Specialist, South
Vickie’s Jacob’s Pottage (Lentil Soup)
Submitted by Jack B., Inside Sales, Central
“This is my Mom’s recipe for Jacob’s Pottage aka lentil soup. I think she’d tell the story of Jacob tricking Esau into giving him his birthright for a pot of stew every time she made this growing up. Then she’d say, ‘You should feel really special to eat this, it’s Bible food!’ We would eat it alongside untoasted bread covered in Country Crock.”
Kathy’s Real Italian-Style Meatballs with Spaghetti
Submitted by Joe R., Prep Kitchen VP
Sandy’s Marinated Watermelon & Tomato Salad
Submitted by Anna H., Program Director, Local Foods
“My mom is Sandy Haas, lives in Cincinnati, OH and part-year in Big Pine Key, FL. She’s a lover of the beach and the ocean – and this is a good recipe for out on the water!”
Sue’s Cream Cheese Cookies
Submitted by Lauren N, Director – Special Projects
“When Christmas comes around, Sue’s famous cream cheese cookies bring the whole family together. Every year, she bakes tins upon tins of cookies for everyone, and each batch feels like it’s made with extra love. But be warned—if you drop by on cookie day, you’ll have to be quick. Grandpa Bill is notorious for “quality checking” the first dozen… purely for consistency, of course.”
Fritzie’s Egg Salad Unlike Any Other
Submitted by Evan S, Regional VP of Sales – South
Maureen’s Cincinnati Chili
Submitted by Lauren C., Inside Sales, Central
Nanny’s Peach Pie
Submitted by Christine H., Inside Sales – Central
“Nanny was a very special lady. She passed away from Parkinson’s in 2013 but think about her all the time.”
Joan’s Egg Casserole
Submitted by Michael O., Senior VP Procurement
Rita’s Coq au Vin
Submitted by Zach J., Center of the Plate Specialist – Rockies
Looking for a beverage that keeps your customers coming back without cutting into your current sales? Meet Phocus — the sparkling water with a kick of clean energy. We sat down with John Mittel, co-founder of Phocus, to learn what makes this drink a standout choice for restaurants, coffee shops, and grab-and-go spots.
WCW: John, what inspired you to create Phocus, and how did your background play a role in developing the product?
John Mittel: Honestly, it came out of necessity. I was in med school, needing an energy boost, but I didn’t like coffee or sugary energy drinks. One day in the library, I thought, “Why isn’t there caffeine in water?” That idea led to Phocus. I also wanted something guilt-free—no sugar, no sweeteners—and something you wouldn’t feel awkward carrying around the office. Plus, in hospitals, seeing rising rates of obesity and diabetes made me think we needed better options. Phocus has as much caffeine as a cup of coffee but without the crash, thanks to L-theanine. It was about creating a drink that people could feel good about drinking more than once a day.
WCW: Speaking of L-theanine, what makes it such a game-changer in your drinks?
John: L-theanine is an amino acid found in tea that promotes relaxation. When paired with caffeine, it smooths out the jitters and anxiety that caffeine can cause. So, you get that energy and focus without feeling wired. This combo makes Phocus easy to drink—even for people sensitive to caffeine—because it delivers a clean boost without the negatives. It’s that balance that gives Phocus its drinkability, making it possible to have more than one in a day without feeling over-caffeinated.
WCW: Why is Phocus such a great fit for restaurants and grab-and-go setups?
John: We shine in fast-casual spots, coffee shops with seating, and anywhere that sees an afternoon slump. Coffee rules the morning, but between 11 a.m. and 3 p.m., people look for something different. That’s where Phocus fits in. Customers who might not want another coffee or a sugary drink reach for Phocus instead. We’ve also noticed that locations with seating areas sell more Phocus—people working or studying want that second drink, and Phocus is perfect for that. We’ve even seen success in golf courses and country clubs where customers are looking for something refreshing and energizing without alcohol.
WCW: How does Phocus complement the trend toward healthier, non-alcoholic options in restaurants and bars?
John: Phocus is a great alternative for anyone seeking a non-alcoholic, zero-calorie option. While it isn’t typically used as a mixer in cocktails, it works perfectly in grab-and-go setups. We’ve also found success in golf courses and country clubs—especially in summer—where people want something refreshing but not alcoholic. Our core audience is typically college-educated women aged 30 to 65 and we’ve found success when Phocus in offered in locations near a fitness facility. Plus, Phocus appeals to people looking for a guilt-free, energizing drink that feels appropriate in professional or upscale environments.
WCW: Let’s talk flavors. What options do chefs and retailers have, and anything new coming soon?
John: We have seven core flavors: Blood Orange, Strawberry Kiwi, Lemon Lime—those are our top sellers—plus Grapefruit, Mixed Berry, Crisp Apple, and Peach. Taste is huge for us. If it doesn’t taste good, no one will buy it, no matter how healthy it is. We’re also planning to launch a new summer flavor soon and bring back some past favorites later this year. Seasonal flavors help keep things fresh for customers and give retailers something new to promote.
WCW: What feedback have you gotten from retailers & restaurants who stock Phocus?
John: The best feedback is that Phocus drives new sales without cannibalizing existing ones. For example, at a local coffee shop, sales data showed that kombucha buyers still bought kombucha, water drinkers still bought water, but Phocus brought in customers who otherwise wouldn’t have bought anything. It’s a value-add, not a replacement. Retailers love that it fills a gap without eating into their current offerings. We’ve even had store managers from Kroger calling us when we were out of stock because customers were buying Phocus by the case!
WCW: For chefs and restaurant owners considering adding Phocus, what would you say?
John: Phocus is a no-brainer for filling that afternoon gap. It’s perfect for customers looking for a refreshing, energizing drink that isn’t coffee or soda. Plus, the packaging looks great in a grab-and-go cooler. We’ve seen steady growth in every location where we’re placed. It’s simple: Phocus helps you sell more without hurting your existing sales. And it’s not just about sales—it’s about giving customers something they actually want but didn’t know they needed. It becomes that go-to choice for the second drink of the day.
WCW: That’s solid advice. Thanks for sharing, John!
John: Thanks for having me! I’m excited for more chefs and restaurant owners to see how Phocus can work for them.
In the world of cooking, chefs constantly seek top-quality ingredients that are not only delicious but also environmentally friendly. That’s where Mariblu Shrimp, exclusively available at What Chefs Want, shines. Offering a range of sizes and types, it’s the perfect option for chefs in search of the best shrimp. Let’s dive right in and explore what makes Mariblu stand out for both your palate and the planet.
From Hatchery to Plate: The Freshest Shrimp You’ve Ever Tasted
At What Chefs Want, we understand the importance of freshness when it comes to seafood. Our Mariblu brand shrimp is meticulously sourced and processed, ensuring you experience the freshest shrimp possible. But what sets Mariblu apart from the rest?
Phosphate-Free, Naturally Delicious
Our Mariblu Shrimp proudly maintains a 100% phosphate-free profile. By foregoing the use of phosphates, we not only preserve the natural flavors of the shrimp but also contribute to a healthier dining experience. Phosphates, when used in shrimp processing, can negatively impact the taste and texture of the shrimp. Phosphates can cause shrimp to absorb more water and potentially become mushy or spongy, so chefs often prefer the natural, firm texture of phosphate-free shrimp, especially in dishes where texture is crucial. In addition, using phosphate-free shrimp reduces the risk of allergic reactions.
What makes the phosphate-free aspect so crucial for the environment?
The use of phosphates in shrimp processing can lead to several environmental issues. Phosphate runoff from processing facilities can find its way into our waterways, causing water pollution and potentially harmful algal blooms. These environmental consequences can negatively impact marine ecosystems and the communities that depend on them. By choosing Mariblu Shrimp, you’re actively participating in the preservation of our oceans and the health of the communities that rely on them, making every bite of Mariblu shrimp an ecologically conscious choice.
A Commitment to Environmental Wellness
Mariblu Shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices.
A “4-star BAP certified” designation means that a seafood product or aquaculture facility has achieved the highest level of certification from the Best Aquaculture Practices (BAP) program. It indicates that the product meets BAP standards in four important areas: processing, farm, hatchery, and feed mill. This certification assures consumers that seafood is produced responsibly and sustainably, with a focus on environmental and social responsibility throughout the aquaculture process. It’s a strong endorsement of good practices in the industry and we take pride in offering shrimp that not only tastes amazing but also upholds our dedication to sustainable practices.
A Variety to Satisfy Every Chef for Every Need
One of the most exciting features of Mariblu Shrimp is the sheer variety it offers. As a chef, you know that having a range of options at your disposal can allow you to expand your menu and give you the creative freedom you need. With Mariblu, you can choose from various sizes, to fit your every need.
But that’s not all – whether you prefer your shrimp raw or cooked, with shells on or shell off, Mariblu has an incredible selection of options to cater to your specific menu needs. This extensive variety empowers you to explore and experiment, making every dish a unique masterpiece.
Healthier for You, Better for the Planet
Mariblu Shrimp is a win for chefs who value quality, sustainability, and flavor. With its dedication to freshness, phosphate-free purity, and sustainable practices, Mariblu Shrimp and What Chefs Want are your ideal partners in creating extraordinary dishes that are both delicious and environmentally responsible. It’s time to experience the difference for yourself. Your palate and the planet will thank you.
You can find Mariblu Shrimp exclusively at What Chefs Want. Order on the website or app.
Click on the Mariblu banner to view the entire list of our Mariblu shrimp.
Valerie Samutin, the founder of Freedom Run Farm, embarked on a remarkable path that took her from the bustling streets of downtown Chicago to the serene pastures of rural Kentucky. Her trajectory was guided by a love for lamb and a determined mission to enhance the culinary experience surrounding this exceptional meat. Unhappy with the quality of lamb available, Valerie decided to take matters into her own hands. What began as a desire to enjoy top-tier lamb evolved into a full-fledged commitment to sustainable agriculture, a steadfast dedication to the renaissance of Kentucky’s lamb industry, and the establishment of Freedom Run Farm. In this interview, Valerie shares the mission behind Freedom Run Farm and what makes Freedom Run Farm lamb so exciting to chefs.
Q: Can you tell us about your journey and how you came to establish Freedom Run Farm?
Valerie: Absolutely. My journey to Freedom Run Farm has been quite an adventure. I set out on a mission to recreate the wonderful roasted lamb meal my husband and I had on our wedding night and to my dismay, we couldn’t find high-quality lamb. This prompted me to embark on a journey of learning about lamb shepherding from the ground up. So, after 25 years of working in downtown Chicago in real estate, we left and started our family farm in Kentucky in 2011. Starting the farm was the hardest thing I’ve ever done, but I had a desire to create a path to market for fellow shepherds.
Q: What inspired you to bring shepherds together and focus on lamb production?
Valerie: I wondered why lamb wasn’t more popular, and I discovered that 80% of lamb sold in the United States is imported. It can often be perceived as gamey and lamb production was inconsistent, which didn’t help its reputation. My goal was to build a brand that is committed to a premium eating experience every time, whether its in your home or in your favorite restaurant. I wanted to create a consistent, high-quality lamb product, so I embarked on a journey with farm-to-table chefs to develop a specification that would make chefs EXCITED about lamb.
Q: Can you tell us about the specifications you developed for Freedom Run Farm lamb?
Valerie: We begin an 18-month product development process with committed chefs, going back-and-forth about various breeds, grow out weights, finishing rations, etc. We knew we hit the jackpot when chefs across the board kept talking about what are now our specifications: great taste, marbleization, and generous portion size. We create these specifications by using our Appalachian heritage breed, committing to sustainable farming, and our unique finishing program. The result is a consistently high-quality and delicious lamb that chefs love.
This really is the lamb that chefs want, because they helped create it.
Our culinary-centric focus sets us apart. We aim to provide a great dining experience every time someone enjoys our lamb.
Q: How do you make lamb more approachable for diners, especially those who may find it intimidating?
Valerie: Its surprising how many people have never tried lamb but think they don’t like it, or they had a bad experience with a lesser quality product. Lamb can be introduced in various ways, and ground lamb is an excellent gateway. It’s as simple to cook as a great steak. Other options include lamb patties for burgers, lamb tartare, or incorporating ground lamb into dishes like lasagna.
I like to think of lamb as a little black dress. You can dress it up for fancy dinner party, for example, our racks, or it can be down-home barbecue in the back yard style, like our bluegrass ribs or smoked lamb shoulder. It is incredibly versatile, and the flavor range is rich, luxurious, and actually a bit decadent, like a good piece of dark chocolate can be!
You can find Freedom Run Farm lamb on the What Chefs Want website and app by searching Freedom Run. You can also search these popular lamb items by their codes below:
Bluegrass Lamb Ribs – Item #62510
Ground Lamb – Item #62538
Lamb Leg Deboned – Item #62505
Lamb Foreshank – Item #62514
Whole Lamb – Item #62500
Q: How does sustainability play a role in the taste and quality of Freedom Run Farm lamb?
Valerie: Sustainability is closely tied to our lamb’s taste and quality. Our sheep are raised in a natural environment, which reduces stress and contributes to the excellent taste. They graze on diverse pastures, and sustainable practices help maintain the health of the land, resulting in a premium product.
We have a partnership with Land to Market based on regenerative agricultural practices. It provides a measurable way to document sustainability efforts. We believe lamb is one of the most sustainable proteins, and our commitment to this approach ensures the well-being of our land, family, and flock.
With the vertical integration of our own processing facility 2 years ago, we have final quality assurance from the pasture all the way to the plate now.
Q: How has the collaborative process with chefs contributed to the success of Freedom Run Farm?
Valerie: Collaboration with chefs has been a vital part of our success. Chefs helped create our lamb specifications, and their input remains essential. We want them to feel empowered and part of our program’s success.
The most rewarding aspect of this journey has been seeing the positive impact our program has on families and communities. We’re focused on making sure we have a living wage for our shepherds but do our best to keep prices for chefs and consumers as low and competitive as possible. I want to keep it affordable because the more people eating great lamb the better!
Knowing that we are supporting local shepherds, providing a premium product that chefs love, and contributing to sustainable agriculture is incredibly fulfilling. It’s a journey that brings together passion, quality, and a shared commitment to excellence.
Q: What are your goals for the future of Freedom Run Farm?
Valerie: Our Freedom Run Farm consortium was born in Kentucky, but now has grown to source from multiple regions throughout the U.S. Our goal is to keep growing our program and reaching more regions. As our program grows, we aim to work with more shepherds who share our commitment to quality and sustainability.
We want to continue providing a consistent, high-quality product while ensuring that shepherds are paid a living wage. We’re passionate about making great lamb accessible to as many people as possible.
As a chef, your creativity knows no bounds when it comes to crafting unique and unforgettable dishes. To help you take your culinary creations to the next level, we’ve gathered a selection of ingredients from What Chefs Want and shared some ideas to help you think of these ingredients in a new way. Let’s explore how you can incorporate these exceptional ingredients into your menu to inspire and delight your customers while discovering their unique qualities.
16 oz. Bone-in Kansas City Strip (Item #05573)
Unique Preparation Idea: “Savory Bone Marrow Butter”
Let’s begin with the 16 oz. Bone-in Kansas City Strip, a prime cut that boasts unparalleled tenderness and taste. Aged to perfection for an average of 28 days, this steak offers a depth of flavor that’s revered by chefs worldwide. What sets it apart is the bone, which remains intact, infusing the meat with a richer, deeper flavor cherished by steak lovers everywhere.
To celebrate this exceptional steak, try creating a “Savory Bone Marrow Butter.” Roast the bone until the marrow is rich and luscious, then whip it into softened butter, adding fresh herbs and a touch of lemon zest for brightness. Serve a dollop on top of a perfectly grilled Kansas City Strip to elevate the flavor profile and provide a melt-in-your-mouth experience.
Laguna Blanca Salmon Fillet (COMING SOON!)
Unique Preparation Idea: “Patagonian Salmon Crostini with Avocado Cream”
Our next stop takes us to Region XII Magallanes in Patagonia, where the Laguna Blanca Salmon Fillet hails from. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. This salmon offers exceptional quality for its price.
To showcase the unique qualities of this salmon, consider preparing “Patagonian Salmon Crostini with Avocado Cream.” Start by gently searing thin slices of the salmon fillet to highlight its buttery texture. Then, serve the salmon atop crostini spread with a silky avocado cream, garnished with microgreens and a drizzle of lemon-infused olive oil. This elegant and fresh dish highlights the salmon’s impeccable quality and its eco-friendly origin, making it a delightful addition to your menu.
Our culinary adventure now turns to the 8oz Creekstone Burger Patties. These all-natural patties come from humanely-raised, vegetarian-fed cattle, and they are free from antibiotics, hormones, additives, and artificial ingredients. What sets them apart beyond just the quality of the beef, is the high-tech patty machine we use in-house to create the patties, which guarantees a tender, handcrafted bite every time.
To create a gourmet burger experience, try a “Balsamic Glazed Bacon Burger.” Brush these all-natural patties with a balsamic glaze while grilling, then top them with crispy bacon, caramelized onions, and creamy goat cheese. Serve on a toasted brioche bun for a burger that’s a testament to quality and craftsmanship.
16 oz. Centercut Pork Loin Chop (Item #05680)
Unique Preparation Idea: “Porterhouse Pork with Apple Chutney”
Our next destination is the 16 oz. Centercut Pork Loin Chop. This exquisite cut captivates guests with its presentation while remaining affordable. The center-cut porterhouse blends loin and tenderloin for an elevated dining experience. Expertly carved in-house daily, this chop promises both luxury and value.
To create a conversation starter on your menu, prepare “Porterhouse Pork with Apple Chutney.” Grill the center-cut pork loin chop to perfection and serve it with a side of homemade apple chutney. The sweet and tangy chutney complements the savory pork, creating a delightful contrast of flavors that makes your guests feel they’re dining at a five-star establishment.
Red Grouper, Skin-on Fillet (Item #48046)
Unique Preparation Idea: “Citrus-Herb Grouper en Papillote”
Our journey now takes us to the world of seafood with the Red Grouper, Skin-on Fillet. This fillet is part of our Boat Direct Program, which champions small fishermen and ensures a 48-hour delivery from catch to you. Managed sustainably against overfishing, it’s heralded as a ‘Good Alternative’ by Seafood Watch.
To make the most of this clean-eating fish, try “Citrus-Herb Grouper en Papillote.” Wrap the red grouper fillet in parchment paper with slices of citrus, fresh herbs, and a drizzle of olive oil. Steam it to perfection, allowing the flavors to meld inside the pouch. The result is a clean, flavorful, and visually stunning dish that showcases the grouper’s delicate taste.
Shrimp 16/20 PD Tail-on (Item #48642)
Unique Preparation Idea: “Saffron and Garlic Shrimp Risotto”
Our final destination is the Shrimp 16/20 PD Tail-on, peeled and deveined to retain their elegant tails. These raw shrimp are known for their versatility, consistently delighting guests across a range of dishes.
To showcase these shrimp, consider preparing a “Saffron and Garlic Shrimp Risotto.” Incorporate the succulent shrimp into a creamy saffron and garlic risotto. The shrimp’s natural sweetness and elegant presentation with tails intact will impress your diners, making this dish a standout on your menu.
With these premium ingredients from What Chefs Want, you have the opportunity not only to create exceptional dishes but also to share their unique stories and features with your customers.
To make your menu shine and get the most bang for your buck, talk to your customer advocate. They’re experts at enhancing your existing center-of-the-plate offerings. Whether you’re looking to add variety, improve value, or simply elevate your menu, they’ve got you covered. It’s all about aligning our premium products with your unique menu needs to create delightful dining experiences. Don’t miss out—reach out to them today and let’s make your menu even more amazing!
Imagine a world where every bite is a flavorful adventure, where craftsmanship meets culinary creativity. That’s the essence of Bourbon Barrel Foods. In this blog, we’ll dive into a variety of artisanal products that have become kitchen essentials for chefs and food enthusiasts. From their unique soy sauce with a smoky twist to hand-harvested paprika with a fiery kick, each ingredient is an invitation to savor quality and authenticity. Join us as we uncover the delicious journey of Bourbon Barrel Foods, led by its founder, Matt Jamie, where passion and dedication are the secret ingredients to every culinary masterpiece.
Can you start by sharing your origin story and what led you to found Bourbon Barrel Foods?
Matt Jamie: I dropped out of graduate school in Florida. Up until that point, cooking was just a hobby that I enjoyed, so once I dropped out, I got a job in a kitchen. It was then that I realized that this hobby was actually a passion and that I was good at it.
I wanted to stay in the food industry but knew I wouldn’t be a career chef. I knew I wanted to create something unique and craft-inspired. In the early 2000s there was a movement in the industry to bring things back to a more artisanal approach. People wanted to know where their food comes from, who’s making it, how it’s made and that it’s crafted with care. I wanted to be a part of that.
I thought of making soy sauce, but I wasn’t sure if anyone had done it before. After researching and finding no one was making small-batch soy sauce in the US, I decided to go for it. I taught myself how and started making soy sauce in my basement.
Where did the bourbon component come in?
I saw the parallels between brewing soy sauce and making bourbon, both in process and history, and knew it was a great idea, especially with the growing interest in bourbon in the state of Kentucky. Everything just aligned and I knew right away that we could become the gourmet foods component of the bourbon experience.
How has What Chefs Want been a part of your journey?
One of the very first conversations I had about creating soy sauce was in the old Creation Gardens down on Washington Street. I talked to some of the guys there and they loved the idea. And it just, you know, was just one of those moments that I remember in the development of the product where I could tell that chefs would really embrace it. Your team has been great about coming in and learning about my products. You’ve helped me tell my story and the story of these products in different parts of the country where you’re now distributing products and in doing so, you help us to grow.
How important is sourcing local ingredients to and how does that align with your commitment to quality?
There is a lot of effort that goes into the sourcing of our ingredients, because I think, now more than ever, it’s important to people to know where my raw materials are coming from, and how they’re grown. That goes into the story that we like to tell about each and every product.
For example, our Bourbon Barrel Smoked Paprika, the paprika is harvested by hand in New Mexico. One time we had a chef ask us specifically where our paprika came from, and our distributer at the time couldn’t even pinpoint the country it came from, and that wasn’t good enough for us. Now I can tell you exactly the family-owned farm that it comes from, and how it was hand-picked, dried and shipped to me. I can tell you that our sea salt is domestically harvested and solar-evaporated from the Pacific Northwest, and I’ve visited both.
I’ve been working with the same grower for 15 years on our Bourbon Barrel Aged Pure Cane Sorghum. It’s grown in Eastern Kentucky in Menifee County by a fifth-generation farmer. It is harvested by hand and processed on the farm.
I know exactly where the soybeans, the wheat, and the water that go into our Bluegrass Soy Sauce come from. I have a relationship with the farmer. We use only Kentucky-grown, non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water for our soy sauce.
And Matt does focus on the stories and sources behind each of his craft products! If you visit the website, each product description features the details that make each of these products so special.
Bourbon Barrel Foods Bluegrass Soy Sauce has been featured on Bizarre Foods America, America’s Heartland and How It’s Made. It has also been featured in The New York Times, Southern Living, Food & Dining and Garden & Gun.
What Chefs Want is delivering these Bourbon Barrel Foods favorites to your door. Order here.
Blue Grass Soy Sauce (item #96153)- Bourbon Barrel’s soy sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. They ferment and age the soy bean mash in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.
Kentuckyaki (item #22650)- Kentuckyaki is teriyaki sauce made Kentucky-Style. That’s right, we’ve added a splash of Kentucky Bourbon for extra flavor! This all-natural sauce is sweetened with Kentucky-grown sorghum and flavored with fresh garlic and ginger. It’s rich, robust and packed with umami, adding complex flavors to anything it touches. Use Kentuckyaki as a marinade on salmon, beef, and chicken, add to stir-fry, or use it as a dipping sauce!
Small Batch Bourbon Ponzu (item #97118)- Small Batch Bourbon Ponzu is a combination of Bluegrass Soy Sauce, all natural fresh lemon juice, rice wine vinegar, and a hint of Kentucky bourbon. With the perfect balance of salty and sweet this vibrant sauce adds citrus elements perfect for dumplings and sushi. The clean and refreshing flavors are great for making salad dressings, seasoning fresh vegetables, or marinating fish, pork, poultry, and beef.
Worcestershire Sauce (item #96121)- Bourbon Barrel Aged Worcestershire Sauce is a unique take on the traditional all-purpose sauce. Bourbon Barrel Aged Worcestershire is sweetened with sorghum, blended with pure Kentucky limestone spring water, and mellowed in bourbon barrels that were used to age some of the Bluegrass State’s finest Bourbons. It is all-natural and vegetarian, as it does not contain anchovies. Try our Worcestershire Sauce on eggs, in a Bloody Mary and especially in a burger!
Bourbon Smoked Paprika (item #97082)- Bourbon Smoked Paprika is domestically harvested and handpicked from a family owned farm in New Mexico. Slow smoked all by hand in small batches, using bourbon barrel staves, this mild paprika is vibrant in color and flavor. It’s unique, smoky flavor and aroma will bring your dishes to life! Sprinkle with poultry, fish, and vegetables, add to soups, sauces, and marinades! Its a staff favorite on popcorn and a summer staple for corn on the cob!
Bourbon Smoked Sea Salt (item #96002)- Bourbon Smoked Sea Salt is pure, solar-evaporated and domestically harvested from the Pacific Ocean. The large crystals are slow smoked in small batches by hand, using repurposed bourbon barrel staves. Our all-natural Bourbon Smoked Sea Salt is very versatile, adding rich, smoky flavor to a wide variety of foods. It’s an ideal choice for everything from burgers and red meat to poultry and vegetables.
Bourbon Smoked Pepper (item #97093)- Bourbon Smoked Pepper is a quarter cracked Malabar pepper that is slow-smoked using barrel staves that once held some of Kentucky’s finest bourbon. Packed with smoky flavor and aroma, our Bourbon Smoked Pepper is pungent and biting. Season on a burger, steak or any vegetable of your choice!
Bourbon Smoked Sesame Seeds (item #44553)- Bourbon Smoked Sesame Seeds are smoked low and slow using the oak from bourbon barrel staves. The slow smoking process boasts a rich earthy, nutty flavor, with delicate oak undertones that make Bourbon Smoked Sesame Seeds delicious on salads, bread, and seasonings on meat and seafood.
Bourbon Smoked Togarashi (item #90127) – A traditional Japanese seven-spice blend with an added “bourbon barrel” twist! We begin with a foundation of Bourbon Smoked Pepper and add Bourbon Smoked Sesame Seeds along with nori, mustard, and poppy seeds to create an exotic flavor experience with a hint of subtle smokiness! Bourbon Smoked Togarashi is delicious on all meats, seafood, and vegetables. Check out our “Recipes” tab to try some of our favorite and creative ways to use this peppery blend, including our beloved Togarashi Caramel Corn!
Bourbon Smoked Sugar (item #97222)- Bourbon Smoked Sugar is raw demerara sugar that is slow-smoked with repurposed bourbon barrel staves. It has sweet caramel flavors and the richness of smoked oak. Bourbon Smoked Sugar is perfect mixed in a spice rub or barbecue sauce and thrown on the grill, or use it with the sweet stuff – fruit crisps, pies, cookies and cocktails.
Bourbon Smoked Cacao & Barrel Aged Coffee Bean Dark Chocolate (item #93511)- This dark chocolate bar is blended with 100% Bourbon Barrel Aged Arabica coffee beans and Bourbon Smoked Cacao Nibs. Each bite is both bitter and sweet and full of the subtle notes of the bourbon barrel from the Bourbon Barrel Aged Coffee Beans and Bourbon Smoked Cacao Nibs.
Pure Cane Sorghum (item #93535)- Sorghum Syrup was a staple in southern households in the days before refined sugar became available. Our Bourbon Barrel Aged Pure Cane (“Sweet”) Sorghum is estate grown by a fifth-generation farmer in Eastern Kentucky. It is harvested by hand and then aged in a bourbon barrel to draw out the intensity of flavors. This all-natural sweetener is a favorite of chefs and adds an earthiness and hint of spice that other sweeteners cannot provide. We love adding a drizzle of Bourbon Barrel Aged Sorghum with a sprinkle of pepper over local goat cheese or serving as a condiment to an artisan cheese tray.
With so much remarkable growth, how has your facility evolved?
It’s been a luxury that we’ve been able to grow at the same address for 15 years of the 17 years we’ve been in business. We are in the Butchertown area of Louisville, which is full of character and charm.
I started in this building at 900 square feet, and we’re 47,000 square feet now. We’ve just gone through renovations the last three years. We have separate areas now for brewing the soy sauce, smoking and packaging and fulfillment. And now we have an event space that I’m in the process of finishing. It should be done by the middle of this month and will be part of our tour experience. There’s a lot of unique visitors coming to the city who want the bourbon experience and this will be a unique part of that.
As an entrepreneur, what would you say to other entrepreneurs who are about to take a leap into something like this?
Ultimately, if you have a passion for what it is that you are doing, you’ve got to take that step. Sometimes you get caught up in the inability to make a decision for whatever reason, you know, you’re a little hesitant, a little afraid, but you need to take that step.
I had a blind passion, and I think that if you have that, then all those other things go away. But you’ve got to just start doing it. A true entrepreneur doesn’t see things as problems. They see things as obstacles, and you can surmount an obstacle. You can go through it, over it, around it, and I think that’s kind of the fun for me. There is no reason to stress about something happening. Its more about ‘how am I going to navigate this.’
In the world of Bourbon Barrel Foods, flavors come to life in every bite. As we wrap up our chat with Matt Jamie, the brains behind this culinary journey, it’s clear that sourcing is the heartbeat of their delicious creations. From New Mexico’s hand-harvested paprika to the Pacific Northwest’s sun-soaked sea salt, every ingredient tells a tale of quality and authenticity. Bourbon Barrel Foods isn’t just about making gourmet products; it’s about celebrating the roots and relationships that infuse every bite with flavor. Whether you’re a chef looking to up your game or a food lover on a taste adventure, Bourbon Barrel Foods invites you to explore their delectable offerings. Because when it comes to crafting exceptional flavors, it’s all about passion and dedication.
As the scorching summer sun continues to blaze, it’s hard not to daydream about cooler days ahead. While we’re still reaching for iced beverages and sunscreen, our minds are already drifting to the comforts of fall: football games, our favorite sweaters, and, of course, those irresistible fall flavors that define the season. Though the weather might be hot, our anticipation for the culinary delights that autumn brings is even hotter. So, grab a glass of iced tea, kick back in the shade, and let’s explore the mouthwatering fall recipes to inspire your menus and warm our hearts.
Freedom Run Farm Lamb Chili with Sweet Potatoes, Black Beans and Poblanos
Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chile powder and cook about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.
Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.
Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.
Alfresco Butternut Squash Ravioli with Sage Brown Butter Sauce
3-4 extra fresh sage leaves for garnish if desired
Directions:
While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After about 5 minutes, the butter will start to foam up. Add the minced sage and continue stirring the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan. Continue stirring to make sure these don’t stick and burn. When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 more minutes, remove from heat and cool for 2 minutes. Slowly pour the broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream.
Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.
Gently stir in the cooked ravioli. Garnish with extra parmesan cheese.
2 pounds small/medium carrots, peeled and sliced down the middle
3 tablespoons, olive oil
1 tablespoon Bourbon Smoked Curry Powder
½ teaspoon Bourbon Smoked Sea Salt, more to taste (item #96026)
1/2 teaspoon Bourbon Smoked Pepper (item #97165)
1 tablespoon of Bourbon Barrel Aged Sorghum (item #93514)
parsley or seasonal herbs for garnish
Directions:
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
Toss carrots with olive oil, Bourbon Smoked Curry Powder, Bourbon Smoked Sea Salt and Bourbon Smoked Pepper in a large bowl until fully coated.
Spread evenly on baking sheet.
Place in the oven to roast, stirring with a rubber spatula a few times to prevent sticking and burning, until desired tenderness, 30-35 minutes. Remove carrots from oven and drizzle with sorghum or maple syrup directly on the baking sheet.
Taste and add more salt, pepper if desired and garnish with fresh herbs.
Preheat oven to 400 degrees and pat chicken wings dry.
Mix the dry ingredients in a small bowl. Toss the chicken wings in the spice mixture. Lay out on a foil lined baking sheet topped with a rack.
Bake for about 45 minutes (flipping halfway) – or until wings are golden brown and fully cooked.
Meanwhile – in a small saucepan – cook ginger and garlic in butter. Add the rest of the ingredients and bring to a simmer. Allow to simmer and thicken for 3-4 minutes.
Remove wings from the oven and toss in the sauce. Put back in the oven for 5-7 minutes. Enjoy!
Remember chefs, when it comes to crafting your fall menus, What Chefs Want has you covered. From farm-fresh, local ingredients to artisanal delights, we’ve got everything you need to make your autumn culinary creations truly spectacular. So, as we bid adieu to summer’s heat, let’s welcome fall’s delicious chill (and chili!) with open arms and open kitchens. Click here to place your order!
Nathan and Padgett Arnold, founders of Sequatchie Cove Creamery in southeast Tennessee, are the driving forces behind an artisanal cheese venture that encapsulates passion, creativity, and a profound connection to the land. Their journey into the world of cheesemaking is a captivating tale of love, innovation, and dedication to preserving the essence of their region. From humble beginnings to becoming an award-winning creamery, the Arnolds’ story unfolds as a testament to the transformative power of inspiration, both local and global. Through their intricate process of crafting unique cheeses, the Arnolds pay homage to their surroundings while embracing flavors and techniques from around the world. Join us as we talk with Padgett Arnold and delve into the narrative of Sequatchie Cove Creamery.
What led to the creation of Sequatchie Cove Creamery? How did the idea to start making cheese originate for you and Nathan?
Padgett: We took a unique path from our original backgrounds. Back at the University of Georgia, I was studying horticulture with the aim of becoming a specialist in edible crops. Nathan and I connected through shared interests and found ourselves working at Crabtree Farms, an urban farm with a strong commitment to sustainable agriculture and community access to food. This was during the late 90s in Chattanooga.
During that time, we met the Keeners, and Nathan joined them at Sequatchie Cove Farm to grow their produce program in 2003, while I remained at Crabtree. While Nathan was at Sequatchie Cove, he became increasingly drawn to working with the farm’s animals and exploring ways to add value to the operation.
The question arose: How can we create sustainable livelihoods for multiple families on this small farm while meshing well with its existing enterprises? The notion of cheese came into play, along with the concept of adding value to the farm. It’s a bit of a chicken-and-egg situation, but that’s the journey that brought us here.
Let’s delve into your sources of inspiration. Where did you find the creative spark for Sequatchie Cove Creamery?
In 2004, a trip to Italy left a lasting mark on us. At an international farming and food festival, we were exposed to a diverse array of foods that planted the seeds of inspiration. It was there that we encountered new cheeses, particularly French alpine varieties.
There was a period that Nathan was traveling a lot, making contacts through the American Cheese Society and learning as much as he could through these contacts. He also studied cheesemaking in France, which became a huge source of inspiration for our own creations. He adapted the unique techniques and essence of those French cheeses and blended them with the distinct character of Tennessee’s Sequatchie region.
Cheese making is both scientific and artistic. It’s not just a wheel of cheese, it’s a work of art. Our cheeses have aesthetic appeal that resonates, particularly among chefs.
Ok, let’s talk about these cheeses. Take me through them and what makes them so special.
Cumberland
Our first cheese, the Cumberland, is a simple and rustic Tomme, inspired by the French Tomme de Savoie. It offers buttery and earthy flavors, complemented by a tangy grassy note and subtle hints of macadamia nut. Chefs love its versatility – it can be grated onto pizza, used as a substitute for gruyere, Havarti, or cheddar, and it’s even “kid friendly.” Its natural rind boasts a distinctive gray and white spotted appearance that makes a statement on a cheese board. With a long shelf life, it’s very kitchen friendly as well.
Search Item #91165
Coppinger
Coppinger is our top-selling cheese and demand is really driving production. Demand has been going up and up.
It is a Southern take on the classic French Morbier, Coppinger is a semi-soft washed rind cheese with a striking layer of decorative vegetable ash in its center. The velvety elastic paste is savory with notes of fresh grass and smoked meats, making it ideal for the cheese plate or melted into any dish.
This is a another very versatile cheese and it blends well with a lot of flavors Try it melted on a burger or as the ultimate grilled cheese; it’s also great as a substitute for raclette.
There is a bit of an education curve here with Coppinger, and people sometimes think with the ash line, that this is blue cheese. It is not. That unique line through the center is an ash line, that doesn’t change the flavor at all. Beyond being visually interesting, the ash line mellows out the tanginess and smooths out the finish.
Chefs are drawn to the Coppinger for its visual appeal and versatility.
Search Item #91166
Shakerag Blue
Shakerag Blue was just recently added to the What Chefs Want offering, so it is now available to your customers!
Shakerag Blue’s colorful name is derived from both the beautiful Shakerag Hollow known for its wildflowers and rich moonshining past.
It is a crumbly yet dense, blue-veined cheese wrapped in local fig leaves which have been soaked in Chattanooga Whiskey. It matures gradually in our cool room and the slow ripening process yields a mellower flavor profile and creamier texture. The flavor isn’t overpowering, it is much more delicate, in fact, often people who don’t enjoy blue cheese, enjoy Shakerag Blue. It crumbles well for salads and steaks and deserves a prime spot on the cheese board.
I am actually the one who harvests the fig leaves to wrap this cheese. We store them in food-grade buckets, submerged in whiskey until we are ready to wrap the cheese. The fig leaf wrapping does mean that our scalability is limited by leaf availability. Occasionally, we experience production pauses as we await the readiness of fig leaves.
It is a very labor-intensive process, but the chefs go nuts for it.
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As you continue to grow, how do you intend to maintain the authenticity and community-centered approach that has been integral to your creamery’s success?
It is important to us to be connected to agricultural raw materials. We never want to lose that local touchpoint.
Right now we are sourcing our milk from the only surviving dairy in the Sequatchie Valley. We really see our role as we grow as being about the cheese itself, but also about growing and supporting dairy in the region. We want to turn the ship around for the farmers – and the more we are able to grow, the more we are able to buy from the local farmers, making dairy farming a viable option for new farmers in the area.
What would your advice be to someone just starting out?
Learn everything from people who can teach you. Really. Seek a mentor and learn as much as you can before you just jump in. Start with a narrow focus. Study and understand someone else’s successful enterprise. Fortunately for us, this industry has been a supportive and inclusive atmosphere and we’ve had people very enthusiastically cheering us on, but it is not an easy path.
