Beyond the Bean – Tips For Coffee Shop Success

By | Beverages, Coffee, Coffee Shop, Dairy, Grab & Go, Local

Running a successful coffee shop is no walk in the park—it’s a grind. To stand out from the competition, you need to brew up some unique ideas that capture your customers’ attention. One way to do this is by focusing on high-quality, unique ingredients that make your coffee shop the talk of the town. Here’s a breakdown of how you can use ingredients to bean the best around (pun intended).

Offer a Diverse Range of Non-Dairy Milks

Offering non-dairy milks is no small coffee feat. It’s about catering to vegan customers, those with dietary restrictions, and those that just want to stay on top of coffee trends, so your coffee shop is welcoming to everyone. Almond milk brings a nutty flavor, coconut milk offers a sweet twist, and oat milk is rich and creamy. By giving your customers a latte choices, you show that you’re serious about providing a tailored coffee experience.

  • #98291 – Almond Milk
  • #34119 – Califia Almond Milk
  • #2154 – Coconut Milk
  • #4191 – Califia Oat Milk
  • #93048 – Soy Milk

Embrace Local and Organic Dairy

If you’re udderly committed to quality, consider embracing local and organic dairy products. Sourcing from local farms ensures your dairy is fresh and supports the community, while organic options appeal to the health-conscious crowd. Featuring products like milk and cream from nearby sources gives your coffee shop a wholesome feel. It’s a moo-ving way to show your dedication to quality.

 OH & KY

  • #23275 – Chaney’s KY Whole, 4/GAL
  • #34025 – Legacy KY Whole, 4/GAL
  • #23258 – Snowville OH 2%, 9/64OZ
  • #18667 – Swallow Hill OH Whole, 4/GAL
  • #23299 – Chaney’s KY Chocolate, 9/Half GAL

COLORADO

  • #20702 – Morning Fresh CO 1%, 1 GAL
  • #20352 – Morning Fresh CO Whole, 1 GAL
  • #19815 – Morning Fresh CO Chocolate, 1 GAL
  • #24505 – Royal Crest 2% Half Gals, 6CT
  • #19821 – Organic Valley Whole, 4/1GAL

Take it to the next level: Make sure you are telling your coffee fans where your milk comes from. Think about including a map or sign to introduce the herd producing the milk you source.

Experiment with Flavored Syrups and Spices

Flavored syrups and spices are a great way to keep your coffee menu brewing with excitement. Get creative with chai, ginger, lavender, and pomegranate syrups. These can add a shot of flavor to your drinks, giving customers a unique experience every time they order. Seasonal spices like cinnamon and nutmeg can make your coffee shop the hottest spot when the weather gets chilly, whereas lavender or strawberry can keep it fresh in the spring. With over 45 flavors, Monin has options from Almond to White Chocolate and everything in between to really get your creativity going.  

Take it to the next level: Create unique spice blends for your lattes and cappuccinos, drawing inspiration from cuisines around the world. You can even offer “world tour” coffee drinks, each featuring a different cultural twist, keeping your menu as fresh as your coffee.

Encourage your patrons to come up with your next big flavor combo with a contest to recommend the next creative drink!

  • #97854 – Chai
  • #97849 – Ginger
  • #97883 – Lavender
  • #97880 – Pomegranate
  • #97831 – Swiss Chocolate

Search “MONIN” on the app for their 45+ flavors!

Looking for inspo? Monin has hundreds of recipes on hand for creative coffee and tea recipes using their flavors!  

Curate an Extensive Tea Selection

Tea is another brew-tiful way to stand out. A diverse tea selection appeals to a wider audience, and offering everything from classic black tea to herbal blends creates more reasons for customers to visit. Consider featuring local and organic teas to boost your shop’s sustainability cred. This way, even if someone isn’t feeling a cup of joe, they can still steep into something delightful.

Take it to the next level: Offer a “tea flight” where customers can sample a selection of teas, much like a wine tasting. Or have a special teatime each day with finger sandwiches, scones and tea cookies available as a platter.

  • #23304 – Matcha Powder, 100gram
  • #99633 – Blueberry Hibiscus, 50CT
  • #99651 – Chamomile Medley, 50CT

OH/KY/TN/IL/IN

  • #22704 – Bluegrass Breeze, 48/1OZ
  • #99588 – Tiger Spice Chai, 4LB
  • #99348 – Masala Chai Concentrate, 12/32OZ
  • #99532 – Peach Blossom, 1LB
  • #97990 – Iced Classic Black Tea, 24/1GAL

COLORADO

  • #19525 – Chai Concentrate, 6/32OZ
  • #23503 – Colorado Green Tea, 50CT
  • #23502 – Colorado Chamomile, 50CT
  • #23487 – Colorado Iced Hibiscus, 12/12OZ
  • #99634 – Early Grey, 50CT
  • #99633 – Blueberry Hibiscus, 50CT

Have a Variety of Delicious Grab & Go Pastries and Food Items

There is no need to have a full kitchen to show that your coffee shop has the recipe for success. Consider curating specialty baked goods like muffins, croissants and other pastries baked fresh and brought to you by What Chefs Want. By going the extra mile with delicious options you’ll have customers buzzing with excitement about your shop.

Take it to the next level: Make sure to include gluten free and dairy free options for your guests who may appreciate the extra care for their dietary restrictions.

  • #90468 – Croissant – Ghyslain
  • #95776 – Macarons – Ghyslain
  • #18938 – Grandola Granola – Ellas – GF
  • #90246 – Rolled Wafer Cookies
  • #33997 – Yumbana Chocolate Chip Cookies – GF
  • #33986 – Yumbana Blueberry Muffins – GF

Prioritize Sustainability and Eco-Friendliness

Many customers prioritize sustainability and eco-friendliness when choosing where to spend their money. Set yourself apart by using compostable cups, lids, and utensils. Offer incentives for customers who bring their reusable cups, and implement recycling and composting programs. Share your sustainability efforts with customers to show your commitment to being responsible stewards of the environment.

  • #99381 – Compostable Eco Cup 12OZ, 1000CT
  • #99382 – Compostable Eco Cup 16OZ, 1000CT
  • #99303 – Compostable Eco Lid 10-24OZ, 1000C

With these tips, you can create a coffee shop that’s the cream of the crop. Whether it’s through specialty drinks, carefully curated milks, or delicious pastries, the key is to serve up something unique that keeps customers buzzing. With the right combination of quality and creativity, your coffee shop will be steaming ahead of the competition in no time.

And of course – if you are looking for even more coffee shop essentials, search COFFEE on the app or ordering website to see the hundreds of options available, including many of the everyday essentials that you need.

  • #98206 – Filters, 2GAL, 500CT
  • #99094 – Wooden Stirrer 7″, 5000CT
  • #99319 – Espresso Cleaner, 12/20OZ
  • #99160 – Hot Paper Cup 16OZ, 1000CT
  • #99095 – Hot Lid 12-20OZ, 1000CT
  • #10584 – Cold Cup Sip Lid 12-24OZ, 1000CT

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

Taste & Class: A Tradition of Quality

By | Baking, Finishing Oil, Gourmet, Mustards, Oils and Vinegars, Olive Oil, Staples, Vinegars

For chefs, the quality and source of ingredients are critical. At Taste & Class, led by Deborah Abramoff and her father Thierry Abramoff, this principle is taken seriously. As the third and fourth generations of their family running the business, they continue a long-standing tradition of excellence, providing top-of-the-line saffron, vanilla, vinegars, olives and mustards. We caught up with Thierry to hear about the company’s commitment to exceptional ingredients, its rich family heritage, and the passion behind their work.

Let’s start with your family history. How has your heritage shaped Taste & Class?

Thierry: In 1928 my grandfather left everything behind in Russia and moved to Paris. Following the move, he took his passion and curiosity around different kinds of food and opened a grocery, soon growing the business to three stores. It was a true family business and everyone was on deck, my grandfather, grandmother, and the kids.

In elementary school I grew up playing in our huge family warehouse with my grandfather and my father.  This is where my knowledge of all the products started and where this business was ingrained in me as a person.

Our business is a legacy that has been passed down through generations. Each family member who joins the business is steeped in our history, learning about the intricate details of our products from a young age, just as I did. This continuity ensures that the knowledge and passion for our products are preserved.

So you always knew you’d be a part of the family business?

Thierry: Yes, I officially joined the business in 1969. In the in the daytime, I was a warehouse man. At night, I was going to law school. And you know, after spending time around attorneys, I told my father I’d rather be an honest businessperson than an attorney.

In 1999, I moved to the United States and began to rebuild Taste & Class here. But you know, it was really rebuilding myself and becoming part of this great country, which soon became my country. So, I pledge allegiance to the flag. And I’m proud of it!

In 2006 my daughter Deborah joined the company as the 1st female generation to lead Taste & Class, and her two sisters joined her several years later.

What makes Taste & Class stand out in the industry?

Thierry: Our dedication to authenticity and quality is unparalleled. We don’t just sell products; we connect with their origins. We work with our suppliers as a team. Next week, Deborah will be traveling to Spain to ensure our saffron’s quality and sustainability firsthand. We’re not just maintaining standards; we’re actively improving them, ensuring that our chefs always receive the best.

Our products are premium quality and we have large inventory, which means there is no lead time for chefs and no product shortages.

How do you maintain the high standards of your products?

Thierry: With every order we put our reputation and your trust at stake. Every pallet is important. Every product we send out is a testament to our reputation. We painstakingly ensure that each batch meets our quality controls. This might seem excessive to some, but to us, it’s about respecting our products and our clients. We have to be very, very, very picky to ensure full satisfaction to your chefs.

Finally, any message you would like to share with the chefs who use your products?

Thierry: Each order you place with us carries our family’s legacy and commitment. We appreciate your trust and aim to continue providing products that meet your high standards. Our goal is to be part of your kitchen’s success story.

Taste & Class Premium Products

Pure Spanish Saffron

This saffron’s strong coloring and fragrance means chefs can use a smaller quantity of this Pure Spanish Saffron. Higher yield means lowers cost per unit served.

Item #97129 – .25g

Item #97113 – 1 oz tin


Saffron is the most expensive spice, often referred to as edible gold.  Why is it so expensive? Saffron is derived from the stigmas of the Crocus sativus flower, commonly known as the saffron crocus. Each flower only produces three stigmas, which must be carefully picked by hand. It takes about 75,000 saffron crocus flowers to produce a single pound of saffron spice. There is a lot of adulterated saffron and even fake saffron on the market, so buying 100% pure saffron from a trusted source is incredibly important. 


Select Natural Greek Olives in Brine

Pitted Kalamata Olives – These olives are from the Kalamata region of Greece and are firm to medium soft/rich and fruity in flavor. 8.8 lb Item #95508 OR 8.8lb cs Item #98892

Pitted Country Mix Olives – A mix of Kalamata, Ionian green, Amfissa and Atlantic olives with spices. 8.8 lb tub Item #95503 OR 2/8.8lb cs Item #98905

Maître Pierre & Moutardier à Dijon Premium Mustards

Whole Grain Mustard – A pleasant and very sweet mustard that acquired its flavor as a result of the maceration of the whole mustard seeds in the cider vinegar. It marvelously accompanies white meats, and is also used for vinaigrettes. 7 oz jar Item #95106 / 12X7OZ CS Item #95213

11 lb tub Item #95107 / 2×11 lb cs Item #98910

Dijon Mustard – Characterized by its very high mustard seed content, this mustard assures a powerful and hot taste.7 oz jar Item #95212 / 12/7oz cs Item #95211

11 lb tub Item #95102 / 2×11 lb cs Item #98909

Gourmet Bourbon Madagascar Vanilla Products

Vanilla Beans – Whole vanilla beans  – 8 oz pk item #97128 OR  2 count item #97127

Vanilla Paste – The convenience of extract with visible vanilla seeds. Made with a bourbon base.quart – Item #90227 OR 12 qt cs item #90550

Vanilla Extract – Pure vanilla extract, made with bourbon vanilla beans, ready to be added to baked goods, ice cream and any other application where the full flavor of vanilla is desired. quart Item #93209 OR 12 qt cs Item #93221

Vinegars

Taste & Class has French Clovis and Italian Antichi Colli full flavored vinegars, that masterfully enhance dishes. The higher quality of these vinegars leads to the ability to use less, therefore yielding a lower cost per unit served.

Aged Red Wine Vinegar: 7º

Produced with wines selected for their full bouquet and ruby color, the Red Wine Vinegar is aged 6 months to acquire its woody notes. Its full bouquet adds flavor to salads.

5L Item #97331 / 2/5L CS Item #97330

Raspberry Vinegar: 7º

Great Classic, adding the tannic strength of Red Wine Vinegar to the fruity sweetness of

Raspberry. This vinegar shines in seasoning of mixed salads, including fruit salads, and

deglazing calf’s livers, duck steaklets or gizzards.

2/5L Item #94128

Champagne Vinegar: 7º

The Champagne vinegar is a great Specialty of the Clovis range made with “vins de dégorgement” from Champagne wines. Its unique smoothness and its full bouquet make it an exceptional product on the market. It is appropriate for all types of seasonings, vinaigrettes and sauces.

5L JUG Item #97315 / 2/5L CS Item #98906

Tarragon Vinegar: 7º

In addition to White Wine Vinegar, a bouquet of Tarragon spreads its fragrances from Provence. It is the ideal vinegar for summer salads with tomatoes, olives or tuna. It is a perfect match with olive oil.

5L JUG Item #97302 / 2/5L CS Item #97391

White Wine Vinegar: 7º

Brilliant vinegar, very soft and fruity. It will enhance dishes of fish and seafood; Perfect to set amazing “sauces au beurre Blanc”.

5L JUG Item #97333 / 2/5L CS Item #98911

Normandy Apple Cider Vinegar: 5º

Only made from Normandy Cider. Classy vinegar to enhance chicken, pork and veal.

5L JUG Item #97379 / 2/5L CS Item #97378

Aged Sherry Vinegar: 7º

From Spanish Wines aged in oak barrels. Pairs wells with Walnut oil or Hazelnut oil for vinaigrettes.

5L JUG Item #97375 / 2X5L CS Item #97374

Red Balsamic Vinegar 6º

Boasts a subtle preference for acidity over sweetness. Ideal for salads, vinaigrette, and various dressings infusing an aromatic hit of sweetness into dishes.

2X5 LITER Item #98903 5 LITER EACH Item #97303

Antichi Colli Modena, Italy Balsamic Glazes

Fig Balsamic Glaze – Made with Balsamic vinegar of Modena PGI enriched with fig juice and Italian cooked grape must. No sugars added.12/8.25 OZ Item #23208

Truffle Balsamic Glaze – Made with Balsamic vinegar of Modena PGI and enriched with truffle aroma and Italian cooked grape must. No sugars added.12/8.45 OZ Item #23209

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

Talk Derby {menu} to Me: Celebrating Derby Tradition and Taste

By | Appetizers, Beef, Breads, Chocolate, Dairy, Desserts, Gourmet, Paper / To-Go, Seafood, Vegetables, What Chefs Want

What Chefs Want, founded and headquartered in Kentucky is proud to support Derby traditions for over 27 years! The Kentucky Derby is near and dear to us, but we believe the traditions and tastes of the Derby expand well beyond just the Kentucky borders. This year, whether you are jockeying for position among best Derby menu features or just want to celebrate from afar, our handpicked selections and ingredients are sure to impress your guests with a taste of true Kentucky spirit.

As Louisville gears up for the Kentucky Derby, the city comes alive with excitement and anticipation. Known not only for its fast horses but also for its distinctive culinary culture, the Kentucky Derby offers a perfect opportunity to showcase flavors and traditions. At What Chefs Want, headquartered right in the heart of Derby activities, we’re dedicated to providing chefs with high-quality, ingredients that reflect the rich heritage of this historic event.

Keep your eyes peeled for our BOLD RED ingredients. These are ingredients from Kentucky producers and vendors to showcase even more Kentucky tradition.

And They’re Off – Starters

Bourbon-Glazed Shrimp Skewers

Kick off the Derby festivities with these sweet and smoky skewers. The bourbon smoked sugar gives the shrimp a unique Kentucky twist, perfect for setting the culinary mood.

  • Shrimp – Mariblu 13/15 PDT/ON 5/2LB – 33189
  • Sugar – Bourbon Smoked 13oz Jar – 97222
  • Skewers – bamboo pick paddle 7″ – 98114

Kentucky Hot Brown Sliders

This miniature version of the classic Kentucky Hot Brown is a must for any Derby menu. These sliders feature juicy turkey and crispy bacon topped with a rich Swiss cheese sauce, all nestled in a soft brioche bun.

  • Turkey – Fischer farms Boneless, Skinless, Raw, Whole 4-5 CT – 33919
  • Bacon – Broadbent sliced KY – 5 lb pk – 95032
  • Tomatoes – heirloom 10 lb cs – 50014
  • Slider Buns – brioche 160/1.4 OZ – 90720
  • Swiss Cheese – shredded 10 lb bag – 91277

Kentucky Lamb Sliders with Mint Sauce

Offer your guests a taste of Kentucky’s pastoral heritage with these savory lamb sliders, enhanced by a fresh mint sauce that complements the rich flavors of the meat.

  • Lamb – 20z Freedom Run 64/2oz – 49980
  • Slider Buns – brioche 160/1.4 oz – 90720
  • Paprika – Bourbon Smoked 4.5lb tub – 97156
  • Yogurt – plain 4% greek 32 oz – 97999
  • Mint – fresh by the lb – 40018
  • Arugula – baby cleaned 1.5 lb bag – 20225

Main Courses that Win, Place or Show

Scallop and Corn Salad

This light and refreshing salad features plump scallops and sweet corn as the stars, with a tangy lime dressing that brightens the entire dish.

  • Scallops – u/8 dry domestic – 32713
  • Corn – fresh kernel 4/5 lb cs – 17043
  • Bell Pepper – red/grn dice 3/8″ 10lb – 17430
  • Jalapeno – diced 2/5 lb cs – 99933
  • Red Onion – diced 2/5 lb cs – 70015
  • Lime juice – Natalie’s 6/32oz cs – 99203

Pecan-Crusted Salmon with Sweet Tea Glaze

Nothing says “southern cooking” like sweet tea and pecans. This dish combines them with luxurious Ora King salmon for a main course that’s both innovative and deeply rooted in southern tradition.

  • Ora King salmon – Fillet S-On 3-4lb – 48083
  • Pecans – pieces raw 2 lb bag – 95322
  • Bread crumbs – panko fine 20 lb cs – 13002
  • Paprika – bourbon smoked 7 oz – 97082
  • Worcestershire – Bourbon Barrel aged 1 gal – 96121
  • Tea – Luzianne bag w/filt 32/3 oz cs – 02570

Kentucky Wagyu Smash Burger

A juicy Wagyu burger that captures the essence of high-quality Kentucky beef, served with a tangy dill pickle ketchup that adds an unexpected twist to each bite.

  • Black Hawk patty – 8 oz frzn – 30108
  • Brioche bun – Rotella – 4.25″ 4/12 CT – 14618
  • Cheese – American – 160 slice 4/5lb ca – 15472
  • Worcestershire – Bourbon Barrels Aged 1 Gal. – 96121
  • Mayonnaise – Duke’s 4/1 gal cs – 98048
  • Ketchup – Milo’s Dill Pickle 6/14 OZ – 22586

Lobster and Grits with Scallop Cream Sauce

Enhance your Derby menu with this luxurious take on a southern classic. The creamy grits and rich lobster are complemented by a delicate scallop sauce.

  • Lobster tail – 5/6oz Cold Water – 48421
  • Lobster stock – Stock Shop 10/2 lb – 24073
  • Grits – White Weisenberger 25 lb bag – 92206
  • Heavy cream – 36% 12/1qt cs – 26967

Beef Tenderloin with Henry Bain’s Sauce

This robust entrée features tender beef tenderloin paired with a unique, locally cherished Henry Bain’s sauce, delivering a taste of Kentucky history in every bite.

  • Beef Tenderloin – choice 5 & up case – 00089
  • Henry Bain’s Sauce – Bourbon Barrel Foods – 1 gal each – 21786
  • Parsley – micro 6 oz pk – 02937

Bits and Pieces: Side Dishes to Impress

Collard Greens

A staple in southern cooking, these collard greens are slow-cooked with smoked ham hocks and a hint of apple cider vinegar for a touch of sweetness.

  • Collard Greens – chopped 4/2.5lb cs – 20121
  • Ham Hock – smoked, frzn 10 lb avg – 00451
  • Chicken Broth – Stock Shop 4 lb tub – 31674
  • Apple Cider Vinegar – Madhouse – 18694
  • Bourbon Black Pepper – Bourbon smoked – 7.5oz – 97093

Fried Okra

Crispy and golden, this fried okra is a crowd-pleaser. It’s dusted with a blend of cornmeal and flour seasoned with bourbon smoked paprika for a distinct flavor.

  • Okra – fresh, case – 20918
  • Buttermilk – whole fat 1/2 gal ea – 02550
  • Cornmeal – Weisenberger 25 lb bag – 92220
  • Flour – a/p Weisenberger 25 lb bag – 93311
  • Paprika – Bourbon smoked 4.5lb tub – 97156

Cheese Grits

Creamy and comforting, these cheese grits are made with rich butter and Emmenthal cheese, providing a perfect side dish that’s simple yet satisfying.

  • Grits – yellow Weisenberger 25 lb – 92219
  • Chicken Stock – Stock Shop 4/4 lb – 27262
  • Cheese – Emmenthal shredded 5-6lb – 91349
  • Butter – Beurremont 83% 36/1 lb cs – 93072

The Finish Line: Desserts

Derby Pie

A decadent dessert with a nutty, chocolatey filling, this pie is a beloved Kentucky tradition. It’s the perfect sweet treat to conclude your Derby celebration.

  • Pie Shell – 9″ deep frozen 20 ct cs – 90473
  • Pecans – pecans halves raw 2 lb bag – 95321
  • Chocolate chips – semisweet 2lb bag – 92130
  • Sugar – bourbon smoked 6x13oz jar – 97236
  • Vanilla Extract – pure, quart – 93209
  • Ready to Eat Derby Pie 9” (Item #16632) OR Derby Pie Sheets 8”x12” (Item #02921)

Bourbon Bread Pudding

Rich and custardy, with a hint of bourbon and tart cherries, this bread pudding is an ode to Kentucky’s favorite spirit and a fitting finale to your Derby menu.

  • Brioche Bread – Ghyslain 8 x 20 oz – 90479
  • Whole Milk – Chaneys whole 4/gal – 23275
  • Heavy Cream – 36% 12/1qt cs – 26967
  • Sugar – Bourbon smoked – 6x13oz jar – 97236
  • Brown Sugar – dark 24/1 lb cs – 22808
  • Dried Fruit – tart cherries 5lb bag – 93105

And we’re off to the races! With these menu ideas and premium ingredients from What Chefs Want, you’re all set to create a Kentucky Derby dining experience that’s as exciting as the races themselves. Celebrate this cherished tradition with flavors and producers that speak to the heart of Kentucky.

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

Mother’s Day Brunch: Menu Inspirations for Chefs

By | Beef, Beverages, Breads, Chocolate, Dairy, Desserts, Gourmet, Paper / To-Go, Seafood, Vegetables

Mother’s Day is that special time of year when we get to celebrate the incredible women in our lives. For chefs, it presents a unique opportunity to craft a menu that’s as memorable as the day itself. This Mother’s Day, why not refresh your brunch offerings with some inspired menu ideas that feature some favorite ingredients from What Chefs Want? We’ve gathered some brunch ideas that not only taste incredible but also pay homage to the love and care all mothers give.

Seafood: Brunch Edition

Elegant Bagel & Lox Tray:

Create a stunning bagel and lox tray featuring everything bagels & smoked salmon. Accompany with whipped cream cheese, capers, thinly sliced red onion, and a sprinkle of fresh dill. Allow guests to build their dream bagel, combining the smoky richness of salmon with the tangy bite of capers.

  • Frothy Monkey Everything Bagels (12/6 ct case CS – item #97926)
  • Kendall Brook Smoked Salmon (item #48725)
  • Great Lakes Cream Cheese (3 LB blk – item #91035)
  • Capers (Non-pariel 6/32 OZ case – item #98839)
  • Fresh Dill (1/4 LB – item #40038)

Crab Benedict:

Upgrade the classic Benedict with pasteurized Blue Lump Crab served on top of a toasted, artisanal baguette topped with a silky hollandaise sauce. It’s a luxurious twist on a brunch staple.

  • Blue Lump Crab (item #48206)
  • Ghyslain Baguette (18 Ct – item #90447)
  • Liquid Whole Eggs (15/2 LB item #80006)

Saffron Shrimp Over Lemon-Herb Grits:

Wow with a luxurious version of the Southern classic: Saffron Shrimp Over Lemon-Herb Grits. Begin by sautéing Mariblu Shrimp with a pinch of saffron and garlic, to highlight the shrimp’s natural sweetness while adding an aromatic flair. Serve these golden, flavorful shrimp atop creamy grits infused with lemon zest and a medley of fresh herbs like dill and parsley. This combination brings a fresh, zesty twist to the rich, comforting grits.

  • Mariblu Shrimp (21/25 PDT/ON – item #33191)
  • 100% Pure Spanish Saffron (item #97113)
  • Grits (item #92205)

Land Meets Luxury

Crispy Airline Chicken with Spring Vegetables and Lemon-Herb Butter:

Roasted Airline Chicken Breast, seasoned and roasted until the skin is wonderfully crispy. Serve alongside sautéed spring veggies like baby turnips and carrots. Finish with a lemon-herb butter sauce, combining melted butter, lemon juice, fresh dill, and capers for a burst of bright flavor.

  • Airline Chicken Breast (7-9 oz breast – item #72001)
  • baby turnips (24 Ct Case – item #20541)
  • baby carrots (24 Ct Case – item #20482)

Lamb Lollipop Chops with Mint Pesto:

Go ahead, mom might want to indulge. Offer Lamb Lolly Pop Chops adorned with a fresh mint pesto. The rich flavor of lamb paired with the zesty mint is a combination that will win over any heart.

  • Lamb Lolly Pop Chops (frozen – item #98661)
  • Fresh mint  (item #40018)

Filet Benedict with Horseradish Hollandaise:

Try this refined take on Eggs Benedict, featuring seared Beef Filet on toasted artisanal bread. Top with a poached egg and drizzle with a zesty horseradish hollandaise sauce for a perfect blend of flavors.

  • Beef Filet (C/C CHOICE 2 PACK – item #00628)
  • Horseradish – (item #03960)

Pork Lomo Hash with Sweet Potatoes and Apples:

This dish is both hearty and refined. Pan-sear slices of Iberico Pork Lomo until they’re perfectly caramelized, then chop them into bite-sized pieces. Combine with roasted sweet potatoes and sautéed apples for a sweet and savory hash. Season with a touch of cinnamon and fresh thyme to tie all the flavors together.

  • Iberico Pork Lomo (8/2.25 LB – item #10345)
  • Sweet potatoes (item #99848)
  • Thyme (item #40031)

Refreshing Sips and Sweet Treats

Peach Bellini Bar:

Let your guests customize their drinks with a Bellini bar, featuring Island Oasis Peach Mix and Prosecco. It’s a fun, interactive way to toast to the amazing moms.

Main Ingredients: Peach mix, Prosecco, raspberries, peaches, edible flowers

  • Island Oasis Peach Mix (12/32 oz – item #14427)
  • Raspberries (item #10413)
  • Edible Flowers (item #40412)

Grapefruit Hibiscus Mimosa:

Mix grapefruit juice with Raspberry Hibiscus Sparkling Water for a floral twist on the classic mimosa. Serve in flutes with a thin slice of grapefruit as garnish.

  • Natalies’s Grapefruit Juice (Quart – item #96570)
  • Raspberry Hibiscus Sparkling Collagen Water (12/12 oz – item #22710)
  • Grapefruit (item #99835)

Chocolate Truffle & Macaron Assortment:

Offer a decadent array of Ghyslain Chocolate Truffles and Ghyslain Macarons Vive. Arrange on a cheese board with fruit & nuts (for an elegant presentation that invites guests to indulge in a sweet finale. Don’t forget to let mom take first pick!

  • Ghyslain Chocolate Truffles (120 Ct – item #92197)
  • Ghyslain Macarons Vive (150 Ct – item #95776)
  • Verterra Cheese Boards (8×8 100 Ct – item #34067)

Lemon-Rhubarb Cheesecake:

End on a sweet note with slices of Libby’s Cheesecake topped with a tart lemon-rhubarb compote. It’s the perfect balance of sweet and tangy, and Libby’s Cheesecake is the perfect canvas to show off amazing compote and topping combinations.

  • Libby’s Tall Cheesecake (2/16 slices – item #16680)
  • Organic Rhubarb (Oregon – 15 Lb case – item #19280)

Mother’s Day brunch is more than just a meal; it’s a celebration of love, care, and gratitude. By incorporating some of these menu ideas featuring What Chefs Want’s premium ingredients, you can offer a brunch experience that mothers will remember fondly. Each dish has been thoughtfully designed to be fresh and full of flavor, ensuring that your guests leave with full hearts and satisfied appetites.

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

Beyond the Bite: Kabobs’ Hors d’oeuvres Essentials

By | Appetizers, Asian, Gourmet, Seafood, Vegetables

Kabobs stands out as a leader in quality, variety, and simplicity in the culinary world. With over three decades of experience, this hors d’oeuvre specialist has been enhancing dining experiences across various foodservice venues. Here’s a glimpse into why Kabobs is the premier choice for kitchen essentials.

Operating from a 60,000 square foot facility, Kabobs doesn’t just focus on quantity but prioritizes quality. By adhering to strict HACCP and USDA standards, Kabobs boasts an expansive menu with over a thousand recipes and more than 150 SKUs available year-round, ensuring an unparalleled variety.

Kabobs’ product range is vast, spanning from classic to whimsical creations, crafted to elevate any event. Utilizing only the freshest ingredients, its hors d’oeuvres are imaginative and diverse, including options from layered to skewered treats.

The company is committed to food allergen awareness, providing education on potential allergens in its products while maintaining rigorous safety and quality protocols. Its items are Individually Quick Frozen (IQF) and tray-packed, which preserves freshness, reduces breakage, and offers flexibility for any event size.

Kabobs is dedicated to enhancing culinary operations with quality, variety, and convenience. Its offerings are designed to complement memorable dining experiences, establishing Kabobs as the go-to choice for chefs looking to impress with minimal stress.

Alright, let’s get into the good stuff. Here’s a peek at the amazing lineup of Kabobs’ products you can order from What Chefs Want that are sure to make your menu memorable!

Breakfast Essentials

Assorted Mini Quiche (item #90609): A delightful variety pack offering tastes like Three Cheese, Florentine, Classic French, and Mushroom for a sophisticated breakfast or brunch option.

Bacon & Cheese Quiche (item #90666): A crustless quiche blending smoked bacon with Swiss and Monterey Jack cheese for a hearty start to the day.

Spinach & Swiss Quiche (item #02863): Combining sautéed spinach and garlic with Swiss and Monterey Jack cheese, this crustless quiche is a smooth, comforting breakfast choice.

Seafood Selections

Bacon Wrapped Scallops (item #90611): Scallops wrapped in lean bacon, perfect for an upscale appetizer or a seafood-themed event.

Bacon Wrapped Shrimp (item #90610): Juicy shrimp wrapped in bacon, serving as a savory treat for seafood aficionados.

Coconut Shrimp (item #90619): Shrimp dipped in coconut batter and rolled in coconut breadcrumbs, offering a sweet and crispy delight.

Crab Cakes (item #90620): A blend of crabmeat and spices, these crab cakes are ideal for sophisticated seafood plates.

Vegetarian Favorites

Cauliflower Au Gratin (item #30407): Roasted cauliflower in a creamy cheese sauce, a dish that can stand as a hearty side or a main.

Mushroom Tart (item #90606): A mix of gourmet mushrooms and Swiss cheese in a chive tart shell, perfect for those seeking depth of flavor.

Potato Au Gratin Dauphinoise (item #90661): Layered thin rustic potatoes with a blend of cream and cheeses, a comforting side that everyone loves.

Roasted Vegetable Polenta Cake (item #90656): A colorful array of vegetables atop herbed polenta, offering a wholesome vegan option.

Vegetable Empanada (item #90614): A medley of vegetables and cheese in a flavorful dough, a choice that’s both satisfying and versatile.

Spanakopita (item #90616): Spinach and feta cheese wrapped in phyllo pastry, a classic vegetarian appetizer.

Ratatouille Tart (item #90641): Fire-roasted vegetables in a sundried tomato tart shell, an appetizer with plenty of rustic charm.  

Mushroom Arancini (item #90914): Wild mushrooms and truffle oil in risotto balls, a rich and satisfying choice.

Meat and Poultry Picks

Beef Empanada (item #90613): Shredded beef with cheddar and spices in a corn masa pastry, a meaty treat with a kick.

Beef Satay (item #90637): Skewered beef strips, ideal for dipping and sharing.

Chicken Empanada (item #90615): Spicy chicken, cheese, and jalapeños in a corn masa pastry, offering a bold flavor.

Chicken Satay (item #90607): Tender chicken on a skewer, versatile and crowd-pleasing.

Coconut Chicken (item #90621): Chicken strips in a coconut crust, a sweet and savory finger food.

Franks in a Blanket (item #90662): Mini beef franks in puff pastry, a classic and beloved snack.

Petite Beef Wellington (item #90669): A mini version of the elegant classic, featuring beef tenderloin and mushroom duxelle wrapped in puff pastry.

Pork Potsticker (item #90608): Pork mixed with vegetables in a wonton wrapper, perfect for appetizer servings.

Global Inspirations

Mini Bao/Lotus Bun (item #90664): A steamed bun for sweet or savory fillings, offering a vegan and versatile base for creative dishes.

Vegetable Spring Rolls (item #90625): Crisp and colorful vegetables in a spring wrapper, a vegan appetizer with Asian flair.

Chicken Potsticker (item #90665): A dim sum favorite, combining chicken, scallions, and lemongrass in a wonton wrapper.

Unique Treats

Brie en Croute (item #90650): Brie with almonds and raspberry preserves in puff pastry, a luxurious bite for cheese lovers.

Goat Cheese and Honey Phyllo (item #02873): A sweet and tangy combination of goat cheese and honey in phyllo, perfect for hors d’oeuvres or dessert.

Mac N’ Cheese Melts (item #31219): A cheesy, spicy treat that’s deep-fried for a crunchy exterior and gooey interior.

Breaded Parmesan Artichoke Hearts (item #90623): Artichoke hearts with goat cheese, in a parmesan crust, blending tangy and savory flavors.

Decadent Desserts

Chocolate Mini Cheesecakes (item #90603): Bite-size cheesecakes in flavors like Dulce De Leche and Mocha Cappuccino, perfect for a sweet finish.

Citrus Mini Cheesecakes (item #90604): A tropical assortment of mini cheesecakes with fruit swirls, offering a refreshing dessert option.

Mini Buttermilk Pie (item #90673): A Southern specialty combining smooth custard with vanilla and nutmeg, for a unique dessert choice.

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

What Chefs Want Acquires Phoenix Wholesale Foodservice, Bringing Food Service Innovation and Jobs to Atlanta 

By | What Chefs Want

What Chefs Want (WCW), headquartered in Louisville, KY, is thrilled to announce its upcoming acquisition of one of the leading fresh produce foodservice distributors in the southeast, Phoenix Wholesale Foodservice in Atlanta. This acquisition, along with our October acquisition of Food Hub ATL, positions What Chefs Want as the largest independently owned wholesale food distributor in the South.

With operations now across key southern locations—including Chattanooga, Savannah, Tallahassee, Jacksonville, Birmingham, and the latest addition, Phoenix Wholesaler in Atlanta—our network is strategically positioned to enhance our influence and support in the region. This expansion enables WCW to serve an even larger segment of the southern market, wowing chefs with our broad variety of ingredients and our unique service model.

Since its foundation in 1996, WCW, under the dedicated stewardship of owners, Ron and Mollie Turnier, has been a beacon of change and innovation in the food distribution sector.

David Collins, owner of Phoenix Wholesale Foodservice is excited for the future and the opportunity to build even deeper relationships with Atlanta chefs.

“It’s been rewarding to see Phoenix Wholesale blossom into the company it is today through dedication to our customers and employees,” said Collins. “Partnering with Ron and his team at What Chefs Want opens new doors for continued growth while maintaining the values that are important to us, like providing top-quality service to our customers. This acquisition will provide more resources to do just that while also creating opportunities for our dedicated employees.”

This acquisition not only expands WCW’s footprint in the southeastern United States but also aligns with its commitment to providing exceptional service and a diverse product range to culinary professionals.

With this acquisition and a state-of-the-art hub in Atlanta, What Chefs Want plans to bring more than 200 jobs to the Atlanta area in positions ranging from delivery drivers and warehouse workers to fish cutters and butchers. Job seekers can learn more about working at What Chefs Want and fill out an application here.

About What Chefs Want

Established in 1996, What Chefs Want has evolved into a culinary powerhouse, dedicated to excellence and innovation WCW operates with three major hubs that support its network of satellite warehouses, efficiently distributing products to foodservice operators across 15 states. This infrastructure enables WCW to deliver the seven most needed product lines to meet the unique needs of chefs and restaurateurs and boosts restaurant efficiency and providing easy access to superior products. Our unique service model includes benefits like daily delivery, split cases, no minimums, broadline management, and 24/7 customer support. Serving over 16,000 restaurants with a commitment to local producers, WCW continues to set industry benchmarks.

For more information about What Chefs Want or the acquisition, visit whatchefswant.com or email marketing@whatchefswant.com 

About Phoenix Wholesale Foodservice

Phoenix Wholesale Foodservice is one of the leading fresh produce foodservice distributors in the southeast. We have a fast inventory turnover, which provides customers with a fresher, longer shelf-life product. We are committed to customer satisfaction, quality products, value, and unparalleled service.

Spring Forward: Refreshing Menu Ideas to Welcome the Season

By | Baking, Cheese, Dairy, Farm To Table, Gourmet, Local, Produce, Seafood, Staples, Vegetables, What Chefs Want

As the snow melts away and the first green shoots begin to appear, chefs everywhere know it’s time to rejuvenate their menus. Spring brings a bounty of fresh produce and new flavors, offering a fantastic opportunity to introduce vibrant, light, and refreshing dishes. This article is a springboard for those looking to infuse their menus with the essence of spring, presenting ideas and dishes that are as fresh as the season itself.

Embrace the Season’s Best

Seasonal Vegetables Front and Center

Spring is synonymous with fresh produce. Think tender greens, sweet peas, artichokes, and asparagus. These vegetables can easily become the star of any dish, offering a crisp, fresh taste that’s perfect for the season.

Grilled Asparagus with Hollandaise Sauce: A simple yet sophisticated side that highlights the asparagus. Main ingredients: asparagus spears, butter, egg yolks, lemon juice, cayenne pepper.

  • Asparagus – Jumbo – item #20001, Large – item #20080, Standard – item #20005
  • Lemons – item #04019
  • Butter – unsalted – item #93001

Spring Vegetable Risotto: Creamy and comforting while still being light. Main ingredients: Arborio rice, chicken or vegetable stock, Parmesan cheese, a mix of spring vegetables (peas, asparagus, baby carrots).

  • Carrots – item #20467
  • Carrots – diced #20456 *diced in house by our Prep Kitchen team to save you time!
  • Arborio rice – item #94928
  • Parmesan cheese – grated – item #91272 (also available shaved, shredded or whole)

Pea and Mint Soup: Vibrantly green and refreshingly light. Main ingredients: fresh peas, mint leaves, vegetable stock, onion, garlic, and light cream.

  • English Peas – item #09570
  • Fresh mint leaves – item #40052
  • Roasted Vegetable stock base – item #96117

Herb-Infused Dishes

Herbs come back to life in spring, bringing their fresh aromas and flavors. Integrating a variety of herbs into your dishes can add a new dimension of taste.

Herb-Infused Grilled Pork Chops with a Spring Herb Chimichurri: This dish captures the essence of spring through the use of fresh herbs both in the marinade and in the chimichurri.  Main ingredients: bone-in porkchops, fresh rosemary, thyme, parsley, garlic, cilantro, lemon juice.

  • Bone-in Berkwood Center Cut Pork Chop – item #00829
  • Parsley – item #40009
  • Garlic – peeled – #70118

Lemon Herb Chicken: Light and zesty, perfect for a spring evening. Main ingredients: chicken breasts, lemon zest and juice, olive oil, rosemary, thyme, garlic.

  • Springer Mountain Farms airline chicken breast – item #18270
  • Pons Spanish Extra Virgin Olive Oil – item #95413
  • Fresh Rosemary – item #40023

Light and Bright

Salads That Excite

Spring is the perfect time to revamp your salad offerings with light, yet satisfying options that incorporate fruits, nuts, and cheeses.

Strawberry Spinach Salad: A sweet and savory combination. Main ingredients: fresh spinach, strawberries, goat cheese, walnuts, balsamic vinaigrette.

  • Baby spinach – item #20280
  • Strawberries – item #10422
  • Capriole Tea Rose Goat Cheese – item #91921

Citrus and Avocado Salad: Creamy and citrusy, a delight for the taste buds. Main ingredients: mixed greens, orange segments, grapefruit segments, avocado, almonds, citrus vinaigrette.

  • Lettuce – Arcadian Mix – item #02518
  • Grapefruit – item #99835
  • Avocado – item #20063

Seafood Selections

Seafood is a great choice for spring menus, offering dishes that are both light and satisfying.

Seared Scallops with Pea Puree: Elegant and easy to prepare. Main ingredients: scallops, fresh peas, mint, butter, lemon.

  • Scallops – U/10 – item #32502
  • Scallops – U/8 – item #32713

Grilled Halibut with Mango Salsa: A tropical twist that screams spring. Main ingredients: halibut fillets, mango, red bell pepper, jalapeno, lime, cilantro.

  • Wild Alaskan Halibut – item #48052
  • Mango – item #10902
  • Jalapeno – item #20825

Farm to Table Connection

Highlighting Local Producers

Spring is an excellent time to strengthen relationships with local farmers and showcase their produce directly on your menu. Dishes that tell a story about where their ingredients come from can create a deeper connection with diners.

Local Farm Vegetable Tart: A rustic and visually appealing dish. Main ingredients: seasonal vegetables from local farms, puff pastry, ricotta cheese, fresh herbs.

  • Fresh morel mushrooms – item #30911
  • English peas – item #09570
  • Ricotta cheese – item #91094

Farmers’ Market Salad: Change weekly based on what’s available locally. Main ingredients: mixed greens, edible flowers, heirloom tomatoes, cucumber, fresh cheese, vinaigrette made with local honey.

  • Edible flowers – item #40032
  • Fava beans – item #20721
  • Heirloom cherry tomatoes – item #50901

Refreshing Beverages

Spring-Inspired Cocktails and Non-Alcoholic Refreshments

Drinks can also reflect the vibrancy of spring, incorporating fresh fruits, herbs, and edible flowers to create sippable experiences that complement your dishes. A reminder that What Chefs Want has everything you need for your bar but the booze.

Cucumber Basil Gimlet: A crisp, herbaceous cocktail. Main ingredients: gin, fresh lime juice, simple syrup, cucumber slices, basil leaves.

  • Natalie’s Lime Juice – item #99203
  • Monin Pure Cane Syrup – item #97887
  • Cucumbers – item #20089

Strawberry-Rose Lemonade: A non-alcoholic option that’s visually stunning and delicious. Main ingredients: strawberries, rose water, lemon juice, sparkling water, sugar.

  • Rose water – item #93207
  • KY Greenhouse strawberries – item #34010
  • Mountain Valley Sparkling water – item #18096

Sweet Endings

Fruit-Forward Desserts

Spring’s arrival means the return of many beloved fruits. Desserts that showcase these fruits can provide a perfect end to any meal. WCW has the baking staples you need to create memorable desserts!

Rhubarb Crisp: Tangy and sweet, with a crumbly topping. Main ingredients: rhubarb, strawberries, sugar, flour, oats, butter.

  • Rhubarb – item #82871
  • Rolled oats – item #93426
  • Granulated sugar – item #99317

Strawberry Basil Sorbet: A sweet and herbaceous note to end on. Main ingredients: strawberries, basil, sugar, lemon juice.

  • Strawberries – item #10422
  • Fresh Basil – item #40037
  • Natalie’s Fresh Lemon Juice – item #99202

Bringing It All Together

Transitioning your menu for spring doesn’t just mean swapping out ingredients; it’s about capturing the essence of the season—fresh, light, and rejuvenating. Whether it’s by highlighting seasonal vegetables, incorporating fresh herbs, offering lighter main courses, or ending with fruit-forward desserts, there are countless ways to refresh your menu for spring. These ideas and dishes are just a starting point to inspire your creativity and help your menu bloom alongside the season. We are here and ready to offer you the freshest ingredients to help your menu shine.

Meat Your Match: Your Essential Guide to Beef

By | Beef, Meats, What Chefs Want

Have you ever found yourself in a beef slump? Consistently using the same cut and wondered which other cuts might take your dish from good to unforgettable? Selecting the right cut of beef is not just about taste; it’s about understanding the unique characteristics of each cut and how to use them to your advantage in the kitchen. This guide is tailored for chefs who are looking to deepen their knowledge of beef cuts, discover some lesser-known cuts, and pick up practical tips for cooking each type.

Make sure to jump down to the bottom for our FAQ and glossary!


Chuck

Location: At the steer’s forefront, encompassing the shoulder and neck. Its versatility and affordability make it a staple in many kitchens.

Sub-primal Cuts: This includes neck, shoulders, top blade, bottom blade, ground beef, chuck steak, and chuck filet.

Chef’s Tips:

Slow and Low: Shoulder and neck thrive in a low-temp conventional oven.

Blade Cuts: Direct grilling brings out their best.

Flat Iron

Cut from the shoulder area, specifically the top blade of the chuck.

Pros: Versatility in cooking methods. Value cut with high-quality eating experience

Cons: Grain Awareness – Be mindful of the grain when slicing this steak to ensure maximum tenderness. Availability – Not always readily available as more traditional cuts

Best Uses: Flat Iron takes well to marinades. Its tenderness and flavor profile make it a fantastic option for slicing thinly against the grain for sandwiches.

Teres Major

Located in the shoulder area. One of the most tender cuts of beef after the tenderloin.

Pros: Extremely tender. Comparable to more expensive cuts like the tenderloin, making it a great value. Rich tenderloin-like flavor.

Cons: Availability – Not as widely know or available. Preparation – Requires careful trimming for optimal tenderness.

Best Uses: Great grilled or pan-seared. Can be cut into medallions and cooked quickly.


Rib

Location: The rib primal includes meat from the cow’s ribs and backbone, renowned for its fatty marbling and tenderness.

Sub-primal Cuts: Look for rib steak, ribeye, prime rib, short rib, and back ribs.

Chef’s Tips:

Prime Rib Excellence: High temp, short time in an oven or direct heat smoker.

Ribeye: Charcoal-grilled to enhance flavor.

Back Ribs: Low and slow in an offset smoker for tender results.

Short Ribs: Ideal for braising and Korean BBQ styles; a hit when grilled.

The Ribeye

Cut from the rib section. High in marbling and fat.

Pros: Rich, beefy flavor. Tender and juicy texture.

Cons: Higher fat content may not suit all dietary preferences. Requires careful cooking to avoid flare-ups.

Best Uses: Perfect for grilling and broiling. Minimal seasoning needed to showcase its natural flavor.

Short Rib

Cut from the rib area. Contains a portion of the rib bone.

Pros: Rich and full of flavor. Tender when slow-cooked.

Cons: Requires long cooking time. Can be fatty.

Best Uses: Perfect for braising and barbecue. Great in stews and Korean dishes.

The Prime Rib Roast

Cut from the rib section of the cow, encompassing from the 6th to the 12th rib.

Pros: Naturally tender cut. The marbling and fat contribute to a deep, beefy flavor.

Cons: Requires a longer cooking time, needing careful attention to achieve the perfect doneness. Prime Rib can be one of the more expensive beef cuts.

Best Uses: Slow-roasting allows the fat to render and the meat to cook evenly, resulting in a juicy, flavorful roast. Traditionally served with au jus (a light beef gravy) and horseradish sauce to complement its rich flavors.


Loin

Location: Located behind the ribs, the loin offers the most tender cuts, such as sirloin and short loin.

Sub-primal Cuts: Includes T-bone, club steak, filet mignon (tenderloin), New York strip, and more.

Chef’s Tips:

High-Value Steaks: Medium-rare via open flame or direct heat grill.

Everyday Elegance: Sirloin and New York strip offer versatile options for daily menus.

The Tenderloin

Located along the spine. Least fatty cut.

Pros: Extremely tender. Low in fat.

Cons: Less flavor due to low fat content. Higher cost.

Best Uses: Perfect for filet mignon. Quick cooking methods like searing or grilling are ideal.

The Porterhouse

A large portion of tenderloin on one side of the T-shaped bone and a generous portion of strip steak on the other.

Pros: Dual experience of tender and flavorful meat. Generous size – ideal for sharing.

Cons: Requires attention while cooking to ensure both the tenderloin and strip are cooked to perfection. Higher price point.

Best Uses: Best grilled or broiled. Excellent for a premium steak experience.

The Strip

Pros: Versatility in cooking methods: grilling, broiling, pan-searing. Rich beefy taste, enhanced by marbling.

Cons: Marbling and tenderness can vary depending on the grade of meat. Can be pricier than some other cuts due to its popularity and demand.

Best Uses: High heat cooking methods bring out its flavor and create a delicious crust. Can be sliced thinly against the grain for use in salads or sandwiches, offering a tender bite.

The Sirloin

Located between the loin and the round. Lean yet tender.

Pros: Versatility in cooking methods: grilling, broiling, pan-frying. Balanced flavor suitable for a range of dishes.

Cons: Less marbling compared to other cuts. Can become tough if overcooked.

Best Uses: Ideal for steaks, stir-fries, and kebabs. Marinating can enhance flavor and tenderness.

The Coulotte

Also known as the top sirloin cap, rump cap, or picanha. Features a moderate to high degree of marbling.

Pros: Value – A high-quality eating experience often at a lower cost. Flavorful – The marbling and fat cap contribute to a rich beefy flavor

Cons: Preparation – Proper trimming and scoring of the fat cap are necessary for optimal cooking and presentation. Variability in Thickness

Best Uses: Roasting whole with the fat cap scored can create a beautifully crispy exterior while keeping the inside juicy. Particularly popular in Brazilian cuisine for churrasco, it’s ideal for grilling


Round

Location: Near the cow’s hind legs, the round is lean and tougher, making it a budget-friendly option.

Sub-primal Cuts: Explore top round, eye of round, sirloin tip and others.

Chef’s Tips:

Oven Mastery: Embrace low and slow techniques for tender outcomes.

Eye of Round

It is one of the leanest beef cuts, with minimal fat and marbling.

Pros: Lower in fat. More affordable compared to premium cuts

Cons: Requires careful cooking to avoid toughness. Less flavorful than fattier cuts.

Best Uses: Great for roasting, slow cooking. Ideal for deli meats especially when cooked medium rare and chilled.

Sirloin Tip

Cut from the muscle group that helps support the hip and leg, making it leaner.

Pros: More affordable than prime cuts, offering good value. Can be used in a variety of dishes, from roasts to stews.

Cons: Requires careful cooking to avoid toughness. Benefits from marinating or slow cooking methods to enhance tenderness.

Best Uses: Ideal for kabobs or steak tips when marinated. Perfect for stews and slow-cooked dishes where it can become tender over time.


Flank

Location: Below the loin, flank is flavorful yet tough, rising in popularity and price with the lean meat trend. It’s all about the marinade.

Sub-primal Cuts: Flank steak (also called London broil, or plank steak)

Chef’s Tips:

Marinate, Then Grill: Overnight soaking followed by a sear on an open flame or direct heat grill for optimal flavor.

Flank Steak

Cut from the abdomen muscles. Long and flat.

Pros: Rich in beef flavor. Absorbs marinades well.

Cons: Can be tough and chewy. Requires specific cutting technique.

Best Uses: Best when marinated and grilled. Ideal for fajitas, stir-fries.


Short Plate

Location: Below the ribs, a haven for hanger and skirt steaks.

Sub-primal Cuts: Hanger steak, skirt steak, plate short ribs

Chef’s Tips:

Hanger Steak: Medium-rare on a grill for tenderness.

Hanger Steak

Also known as “butcher’s steak” or “onglet” in French cuisine. Located between the rib and the loin, attached to the diaphragm.

Pros: Flavorful. Tender when cooked properly.

Cons: Requires careful preparation to remove inedible membrane and silver skin for optimal enjoyment. Each animal yields only one Hanger Steak, making it less available than other cuts.

Best Uses: Often featured in French bistro cuisine, it’s ideal for dishes like steak frites, showcasing its robust flavor. Its texture and flavor profile make it an excellent candidate for marinating.


Brisket

Location: Cow’s breast or lower chest, demanding patience and slow cooking.

Sub-primal Cuts: Brisket point and plate.

Chef’s Tips:

Indirect Heat Smoker: Ideal for achieving tender and flavorful brisket.

Pro Insight: Always monitor meat temperature to ensure perfection, especially for those long cooks like brisket.

Brisket

High connective tissue content.

Pros: Deep, rich flavor. Ideal for slow cooking methods.

Cons: Requires long cooking time. Can be tough if rushed.

Best Uses: Excellent for smoking, braising, and slow roasting. Perfect for barbecue and corned beef.


Shank

Location: Located at the cow’s forearm, shank is the toughest cut but offers deep flavor for stocks and stews.

Sub-primal Cuts: Fore shank, hind shank. Ideal for Osso Buco.

Chef’s Tips:

Patience Pays Off: Long, low-temperature cooking in crockpots or ovens brings out the best.

Fore Shank

Cut from the leg portion. High in connective tissue.

Pros: Flavorful and rich. Ideal for slow cooking.

Cons: Can be very tough if not cooked properly. Limited cooking method suitability.

Best Uses: Excellent for osso buco, stews. Slow cooking enhances flavor and tenderness.

Choosing the right cut of beef can transform your dish into a memorable experience for your diners. Remember, each cut has its unique properties and optimal cooking methods. If you’re looking for advice on selecting and preparing these cuts, our team of beef experts is here to assist you. Don’t hesitate to reach out with your questions and let us help you make the most of every cut.

Why is my meat not red in the package?

When beef is packaged, particularly in vacuum-sealed packaging, it might not appear red until it is opened due to the lack of oxygen inside the package. Beef muscle contains a protein called myoglobin, which is responsible for transporting oxygen within the muscle tissues. The color of myoglobin changes depending on its exposure to oxygen.

In vacuum-sealed packages, there’s a significant reduction in oxygen. Inside these packages, myoglobin takes on a darker color, ranging from purple to brown, because it’s in a deoxygenated state known as deoxymyoglobin. This is why beef might not look red when it’s still sealed in its packaging.

Once the package is opened, the myoglobin in the beef is exposed to oxygen again. This exposure converts the deoxymyoglobin to oxymyoglobin, which has a bright red color commonly associated with fresh beef. This process is known as “blooming” and can take a few minutes after the package is opened.

It’s important to note that the initial darker color of vacuum-sealed beef does not indicate spoilage or poor quality; it’s a natural result of the packaging process designed to preserve the freshness and extend the shelf life of the beef by reducing its exposure to oxygen.

What is the difference between a porterhouse and a T-bone?

The difference between a Porterhouse and a T-bone steak boils down to the size of the tenderloin portion and where they are cut from the short loin.

Tenderloin Size: Porterhouse steaks have a larger tenderloin section (at least 1.25 inches wide) compared to T-bones, which have a smaller tenderloin (at least 0.5 inches but less than 1.25 inches wide).

Location on the Short Loin: Porterhouses are cut from the rear end, yielding more tenderloin, while T-bones come from the middle, with less tenderloin.

Steak Experience: Porterhouses offer a more premium experience with more tenderloin, appealing to those who prefer this cut. T-bones provide a balanced taste of both the strip and tenderloin but with less emphasis on the tenderloin.

What is the difference between a bone-in, split bone & frenched ribeye?

The difference between bone-in, split bone, and frenched ribeye steaks mainly lies in the treatment and presentation of the bone within each cut:

Bone-In Ribeye: This is the traditional ribeye steak that includes a portion of the rib bone. The bone is left intact, contributing to the steak’s flavor and moisture during cooking. It’s known for its rich marbling and deep flavor.

Split Bone Ribeye: In this variation, the rib bone is partially split or cut through at intervals. This can help the steak cook more evenly and makes it easier to carve or serve, while still retaining the flavor benefits of cooking with the bone.

Frenched Ribeye: For a frenched ribeye, the meat is cut away from the end of the rib bone, exposing it and giving the steak a more elegant presentation. This style doesn’t significantly affect the flavor but is often preferred for its sophisticated appearance, especially in fine dining settings.

Each style offers a different experience, primarily in terms of presentation and ease of eating, with the bone-in and split bone options also contributing slightly to the flavor and juiciness of the meat due to their bone content.

So then what is a tomahawk ribeye?

A Tomahawk Ribeye is a distinctive cut of beef ribeye that includes a long, frenched rib bone extending from the meat. Its appearance resembles a tomahawk axe, which is where the cut gets its name. This cut is essentially a bone-in ribeye steak with the entire rib bone left intact and extended, often measuring up to 12 inches or more in length. The meat itself is the same richly marbled, tender ribeye that is prized for its depth of flavor and tenderness.

What is a 107 rib?

A 107 rib, often referred to in the meat industry, is a specific cut of beef rib that includes the rib primal with the ribeye muscle, a portion of the backstrap, and the entire rib bone. It’s a traditional, wholesale cut that hasn’t been trimmed down to the more retail-friendly or consumer-recognized ribeye steaks or roasts yet. The “107” designation is a numerical code used by the meat industry to identify this particular cut’s specifications and preparation style.

This cut includes the first five to seven ribs of the animal, extending from the chuck to the loin section. The 107 rib is particularly valued for its marbling and flavor, making it a favorite starting point for producing high-quality ribeye steaks or prime rib roasts after further processing and trimming. The bone-in nature of this cut contributes to the meat’s flavor during cooking, making it a sought-after choice for roasting whole as a standing rib roast, where it can serve as a dramatic and flavorful centerpiece for special occasions.

Why is it beneficial to keep the cap on ribeye for dry-aging?

The outer layer of meat and fat, including the cap, acts as a barrier during the dry-aging process. It helps protect the inner, more valuable part of the ribeye from overexposure to air, which can lead to excessive drying or spoilage. As the beef dry ages, moisture evaporates from the muscle, concentrating its flavors and improving texture. The cap helps ensure that this process happens slowly and evenly, enhancing the steak’s taste and tenderness without losing too much volume to desiccation.

Aging: The process of letting beef rest under controlled conditions to enhance its tenderness and flavor. There are two types: dry-aging and wet-aging.

Dry-Aging: A process of aging beef in a controlled, open-air environment to intensify its flavor and tenderize the meat.

Wet-Aging: Aging beef in a vacuum-sealed bag to retain moisture, making the meat more tender over time.

Marbling: Intramuscular fat that appears as white flecks within the muscle. Higher marbling usually indicates more flavorful and tender meat.

Grain-Fed: Cattle that have been fed primarily with grains like corn, leading to beef with higher fat content and marbling.

Grass-Fed: Beef from cattle that have been raised on grass diets. This meat is typically leaner and has a different flavor profile compared to grain-fed beef.

Prime Cut: The highest grade of beef with abundant marbling, indicating top-quality tenderness, juiciness, and flavor.

Choice Cut: High-quality beef with less marbling than prime cuts. Choice cuts are still tender and flavorful.

Select Cut: A grade of beef that is generally leaner with less marbling. Select cuts can be less tender and flavorful compared to higher grades.

Dock-to-Dish: Nashville Restaurant Radio Podcast features WCW to talk about the freshest seafood

By | Seafood, What Chefs Want

In a recent Nashville Restaurant Radio podcast interview, our very own Kelly Probst, Director of Seafood Purchasing at What Chefs Want, opens up about the ins and outs of bringing the freshest seafood from ocean to table. This must-listen podcast isn’t just for the Nashville area. Kelly covers a wide range of topics – from the logistics of transporting fresh halibut from the cold waters of Alaska directly to restaurants, to personal anecdotes about walking the docks in Florida and even encounters with sharks while surfing. The main focus, however, is the dedication and care we put into our Boat Direct program, ensuring that chefs across the nation receive the freshest seafood and the excitement around the start of HALIBUT SEASON!

Kelly shares stories that highlight the hard work and challenges involved in maintaining the freshness and quality of our seafood. It’s a behind-the-scenes look at our operations, from selecting the right fish on the docks to the relationships we’ve built with fishermen, and the effort we put into sustainable fishing. Kelly’s experiences, from personal hurdles to adventures at sea, paint a vivid picture of the commitment we have to our mission.

This podcast is straight talk from us at What Chefs Want about our passion for seafood and respect for nature. Kelly discusses the importance of treating fish with care to ensure it remains fresh until it reaches our chefs. It’s an insight into how we navigate the complex seafood supply chain, always with a focus on sustainability and quality.

Listen to the full episode below!

If you want to receive Kelly’s newsletter that he references in the podcast click here.

And to learn even more about our Alaskan dock, click here.

Ready to order the fresh Alaskan halibut Kelly was talking about? We should have it in house by March 19th and ready to order! Check our ordering system and app on the 19th and beyond for these item numbers:

  • 28473 – 10/20 halibut
  • 28474 – 20/40 halibut
  • 28475 – 40/60 halibut
  • 04585 – Halibut fillet skin on
  • 48056 – Halibut fillet skinless

Unlocking Freshness: Essential Produce Storage Tips for Every Chef

By | Fruit, Produce, Vegetables

Have you ever faced the disappointment of discovering spoiled vegetables in your storage area, especially when prepping for a big service? Keeping your produce fresh is more than a task; it’s an art that every chef should master. In the fast-paced world of restaurant kitchens, understanding how to properly store your fruits and vegetables can make a significant difference in the quality of your dishes and your bottom line. We’re here to help.

Let’s get into some practical, no-nonsense tips for storing your produce. These strategies are designed to keep your ingredients at their peak for as long as possible, ensuring that every dish you serve is as fresh as can be.

Understanding Ethylene Producers and Sensitive Produce

Ethylene is a natural gas that some fruits and vegetables emit, accelerating ripening and, unfortunately, spoilage. Apples, bananas, and tomatoes are high ethylene producers, while leafy greens and potatoes are ethylene-sensitive. Keep them separated to avoid premature spoilage. Think of your storage space as a map, and strategically place your produce according to their ethylene characteristics.

High Ethylene Producers: Apples, avocados, bananas, peaches, pears, plums, and tomatoes produce high levels of ethylene. Store these items away from ethylene-sensitive produce to prevent hastening their ripening process.

Ethylene Sensitive: Leafy greens, broccoli, carrots, cucumbers, eggplants, potatoes, and watermelons are sensitive to ethylene. These should be stored separately from high ethylene producers to avoid premature spoilage.

Optimal Temperature and Humidity Zones

Different produce items thrive in different environments. Most vegetables prefer a cool, humid environment (around 45-50°F and 95% humidity), while fruits generally do best in a slightly warmer setting (about 50-60°F with 85-90% humidity). Investing in storage units that allow you to control temperature and humidity can drastically extend the life of your produce.

Leafy Greens: Store unwashed leafy greens at temperatures around 40°F. The shelf life of lettuce varies with its variety’s resilience. Green leaf and romaine last up to a week, whereas loose leaf, along with delicate Bibb and butter lettuces, spoil more quickly.

Root Vegetables: Carrots, turnips, and beets prefer cooler temperatures (32-40°F) and high humidity. When purchasing carrots, beets, or turnips with their greens attached, detach the greens to prevent them from drawing moisture from the root, helping the roots stay fresh longer. Store the roots in sealed zip-top bags or airtight containers in the fridge, and they’ll remain fresh for several weeks. Don’t discard the greens; they’re tasty in soups or stir-fries. Keep them separately like any leafy greens, and they’ll last about a week.

Tomatoes: Keep tomatoes at room temperature away from direct sunlight until they ripen. Once ripe, they can be moved to the refrigerator but should be brought back to room temperature before serving to enhance their flavor.

Eggplants: Store at room temperature if using within two days or in the crisper drawer of your refrigerator for longer storage. Avoid cold temperatures, which can damage their texture.

Potatoes & Sweet Potatoes: Store them in a cool, dark, and somewhat humid environment with good air flow. Both starchy varieties like russets and waxy types like Yukon Golds will last for several weeks if kept in a cool, dark location like an air-conditioned pantry, ensuring they are not near heat-producing appliances.

Bananas: Store bananas at room temperature, away from direct sunlight and heat to allow them to ripen evenly. Once they reach your desired ripeness, you can slow down further ripening by placing them in the refrigerator. The peel may turn brown, but the fruit inside will stay fresher for longer.

Proper Air Circulation is Key

Avoid packing your produce too tightly. Good air circulation is crucial to preventing mold growth and ensuring even temperature distribution. This might mean rethinking how you organize your walk-in cooler or storage shelves, but the effort will pay off in reduced waste and better-quality ingredients.

Mushrooms: Store in a paper bag in the refrigerator to allow air circulation. Plastic can trap moisture, leading to slimy mushrooms.

Berries: Keep berries in their original container in the refrigerator for proper air circulation. Avoid washing until right before use to prevent mold growth.

Citrus Fruits: Store lemons, limes, oranges, and grapefruits in a mesh bag or in the crisper drawer of your refrigerator. This allows for air flow and prevents them from absorbing flavors from other foods.

Dry vs Damp Storage

Some items, like onions and garlic, prefer a dry, well-ventilated space away from the cooler. On the other hand, leafy greens do best when slightly damp. Wrapping these in a damp cloth or storing in containers with a small amount of water can keep them crisp and fresh for longer.

Onions and Garlic: Store in a cool, dry, well-ventilated area, never in a plastic bag or airtight container. They prefer darkness and can last for several months when stored properly. Avoid storing near potatoes, which can emit moisture and gases that can cause onions to spoil more quickly. Don’t worry if your alliums start sprouting green shoots; both the bulbs and the shoots are edible.

Herbs: Soft herbs like cilantro and basil enjoy a damp environment. Trim the stems, place them in a glass of water, and cover loosely with a plastic bag to create a mini greenhouse effect. Hard herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in a container in the refrigerator.

Regularly Rotate Your Stock

First in, first out (FIFO) isn’t just a catchy acronym; it’s a principle that should govern how you manage your inventory, but you know that. Regularly rotating your stock ensures that older produce gets used before it spoils, reducing waste and saving money.

Invest in Quality Storage Containers

Not all storage containers are created equal. Invest in high-quality, food-safe containers that are designed for produce storage. Look for features like built-in ventilation or the ability to regulate humidity. These containers can be a game-changer for extending the shelf life of your fruits and vegetables.

Use moisture-control mats when you can. Place these mats at the bottom of shelves or bins where you store produce. They help maintain optimal moisture levels and prevent the direct contact of produce with cold surfaces, reducing spoilage.

Be Mindful of Cross-Contamination

Always be aware of the potential for cross-contamination between produce and other foods, especially raw meats. Always store fruits and vegetables above raw meats, poultry, and seafood to prevent any drips or contamination.


At What Chefs Want, we understand that managing a kitchen’s inventory, especially the produce, can be challenging. But with our fresh produce delivery, the right knowledge and tools, it’s possible to significantly reduce waste, save money, and ensure that your dishes are always made with the freshest ingredients possible. Our produce experts are always here to provide guidance, answer your questions, and help you select the best products for your needs. Don’t hesitate to reach out to us for personalized advice on how to keep your fruits and vegetables in top condition. Let us help you make your kitchen operations smoother, one fresh ingredient at a time.