Category

Beef

North Country Charcuterie: Where Flavor and Family Converge

By | Appetizers, Beef, Catering, Charcuterie, Gourmet, Hors d'oeuvre, Meats, What Chefs Want

In the heart of Columbus, Ohio, North Country Charcuterie is more than just a business. It’s the result of a genuine love for great food and a shared family endeavor that has taken the form of creating exceptional sausages and cured meats. We had the pleasure of sitting down with Duncan Forbes, North Country Charcuterie’s Salami Monger, to talk about how they got started, how they source and create unique cured meats and what really excites chefs (and retail consumers!) about their products. I dare you to read this without wanting to try each and every one of these products!

Can you share the inspiration behind North Country Charcuterie and your family’s love for food and craftsmanship that led to its creation?

Duncan: “Absolutely. Well, we joke that it’s my brother’s fault. He was a chef for about 10 years in Columbus before we started the company. He developed an interest in cured meats along the way, was working at a couple of kitchens where the chef there was also dabbling. He bought a refrigerator off Craigslist for $150, converted it into a dry curing chamber in his apartment’s mudroom, and started tinkering at home, making bacon, salami, and other cured meats.”

How did you and your mom join the venture?

Duncan: “My mom and brother initially started the company, and I joined about a year later. It all started with conversations over cocktails, as my mom was looking for a change in her career. She wanted to work with James, my brother, and help him start the company. I got involved later, primarily overseeing sales, marketing, and business development.”

Your background is quite different, involving managing experiences and even leading canoeing expeditions. How do these experiences contribute to your unique perspective at North Country Charcuterie?

Duncan: “Oddly enough, all my experiences led me here, and the skill sets I developed works well for what we’re doing. My time in Amsterdam involved setting up an accelerator program for early-stage social enterprises, and that experience meshed with the startup ecosystem we entered when we began. The marketing experience I gained in Colorado and my involvement in sales components in various roles have all been beneficial.

Additionally, my family’s connection to the restaurant industry through our wine distribution company laid the foundation for our interest in restaurants. My grandfather started a wine distribution company in Cleveland, which my father and uncle owned and operated for years, so we grew up alongside the restaurant industry.”

North Country Charcuterie emphasizes the use of locally sourced pork from small Ohio family farms. Can you tell us more about your sourcing practices and why supporting local is essential to your brand?

Duncan: “We source 95% of our ingredients from within a two-hour drive of Columbus. This approach is akin to the concept of ‘terroir’ in winemaking, where the local environment influences the product’s quality. Sourcing locally ensures that all our ingredients, from spices to meat, work harmoniously. It’s also about supporting local businesses and economies while being mindful of our carbon footprint, especially as we expand our reach.”

Your collaboration with other local makers, such as beer and wine, sets you apart. Can you tell us more about these collaborations?

Duncan: “We wanted to use more unique, interesting ingredients to distinguish our offerings rather than just creating another genoa or salami. We wanted to put our stamp on it and that’s where James’ creativity as a chef really shines.

Collaborating with local makers is a key aspect of our products. For example, our Lupo Salami is incredibly unique, combining Russian Imperial Stout and Mexican mole seasoning, creating a distinct flavor profile. The most common reaction when someone tries it is, ‘I’ve never had anything like that’ and that’s how we know we’ve done something right.

The cheese we use in our No. 1 Salami comes from a local dairy, and the wine is sourced from Northeast Ohio. What also makes us different is that we use fresh ingredients—like hand-chopped sage and freshly ground black peppercorns—instead of pre-made spice blends that have been sitting on shelves for years.”

What should chefs know about using North Country products in their dishes?

Duncan: “Don’t be afraid to think outside of the charcuterie board. There are so many ways to use our products. For example, look at our Hoguera Spreadable Chorizo. It has a high fat content, a LOT of flavor and a little goes a long way, so you don’t need to use very much of it. It is great with seafood like mussels or clams and is great to add to a sauce or to use as a flatbread topping.

Our primary differentiator is flavor. Our use of fresh, high-quality ingredients results in superior flavor and freshness. Chefs should know that a little goes a long way with our products. Even though they might be slightly more expensive, they don’t need to use much to make a significant impact. Additionally, our products require less labor, which can balance out any cost concerns.”

North Country Charcuterie is a testament to the dedication to quality, local sourcing, and creative flavors. Duncan’s insights have given us a glimpse into how their family’s passion and diverse experiences have shaped their exceptional products. Duncan is happy to ship samples through What Chefs Want for chefs who are interested in trying the product and he always concludes his calls with an open invitation for chefs to visit their production facility in Columbus.


Find These Items at What Chefs Want

Hoguera Spreadable Chorizo (Item #95069) – 2021 Good Food Awards Finalist! – Best enjoyed on a baguette or added to a favorite Spanish recipe, their Sobrassada hits your tongue with a sultry surprise and fiery finish. Mixed with Hot Paprika, Chipotle and Cayenne, all from North Market Spices (Columbus, Ohio)

Tripel Pigs Salami (Item #03920) – Our most traditional salami with an American twist, subtly flavored with Tripel from Combustion Brewery & Taproom (Pickerington, Ohio).

Fino Salami (Item #03923) – This Finocchiona-style salami is a delicate balance of ground fennel from North Market Spices (Columbus, OH) and minced garlic.

Lupo Salami (Item #03924) – Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-trotting flavor in this collaboration with Wolf’s Ridge Brewing

Rojizo Chorizo (Item #03922) – An intriguing fusion of European traditions and flavors from the Southern hemisphere like Hot Paprika, Cayenne and Chipotle, all from North Market Spices (Columbus, OH). But don’t be afraid, the flavor is stronger than the heat!

Zin Salami – (Item #94066) Where Wine Country meets North Country, we blend old-vine California Zinfandel with premium Ohio pork and seasonings, to create a robust flavor with notes of blackberry and hints of garlic and black pepper, in collaboration with Zanon Wines (Columbus, OH).

No. 1 Salami (Item #03921) – North Country’s richest and creamiest salami, boldly flavored with cheese from Blue Jacket Dairy (Bellefontaine, OH), Chardonnay from Debonnne Vineyards (Madison, OH), chopped garlic and fresh sage.

Herbed Wagyu Bresaola (Item #94498) – 2022 Good Food Awards Winner! Ohio-raised Wagyu Beef eye of round, delicately flavored with a blend of aromatic herbs and spices. Traditionally sliced very thin and served with a drizzle of olive oil, lemon juice and fresh ground pepper.

Coffee Bacon (Item #00459) – With hints of coffee and a mouthwatering sweetness, no breakfast is complete without their signature bacon, seasoned with ground coffee, brown sugar, salt & pepper.

Standing Out with Center of the Plate Options

By | Beef, Grilling Essentials, Meats, Pork, Seafood, What Chefs Want

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.

8oz Creekstone Burger Patties (Item #00258)

Unique Preparation Idea: “Balsamic Glazed Bacon Burger”

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!

Burger Week, Local Sourcing and Inspiration: A Q&A with Catherine of Naïve and Nostalgic

By | Beef, Chef's Feed, Farm To Table, Local, Vegetables, What Chefs Want

With Cincinnati’s Burger Week wrapping up, and Louisville’s Burger Week ramping up, we are paying tribute to America’s beloved sweetheart – the Hamburger! This week we are featuring Louisville restaurants Naïve and Nostalgic Cocktail House, which have two different burgers featured for Louisville’s Burger Week.

We spoke with Catherine Mac Dowall, owner and operator of Naïve and Nostalgic. Catherine began her career in the restaurant industry over 16 years ago, working her way up the ladder from hostess, line cook and every job in between to becoming an Operations Manager for Michelin Star and James Beard Award-winning Chef Jose Andres. Catherine brought her passion for culinary excellence to Louisville in 2016, opening Naïve, starting as just a concept at a 10X10 tent at a farmers market. From its humble beginnings, Naïve has flourished into a thriving enterprise, including catering, wholesale services, and the brick-and-mortar restaurant. In February of this year, Catherine opened her second restaurant, Nostalgic. She is soon to be featured in a CNN documentary put on by Bobby Flay, so keep your eye out for Catherine!

WCW: Your menus at Nostalgic and Naïve are incredibly diverse. What makes something like Burger Week exciting to you?

This is our first burger week and we are excited about it! We’ve had a ton of success during Restaurant Week and Burger Week seemed like another opportunity to introduce ourselves to people who haven’t made it here yet. It’s a great approachable way for new people to experience us.

WCW: Can you tell us about any unique burger ingredients or flavor combinations that you’ll be featuring during Louisville Burger Week?

At Naïve we are featuring a really unique burger. It has two beef patties, a yuzu koshu aioli, basil relish and a ton of mozzarella cheese, all on a homemade sesame potato roll.  

At Nostalgic we are featuring a classic burger – our Smash Burger. It has two lacey thin beef patties with seared onions smashed into them, American cheese and burger sauce on a homemade sesame potato roll. It is such a classic burger, but the quality of the ingredients really make it special. It is one of our most popular menu items.

WCW: How important is the sourcing of meat for your burger creations, and what factors do you consider when selecting the best quality beef for your patties?

We just started serving beef at Naïve this year. We served nearly every other type of protein and our customer base was asking for it. We have always sourced very sustainably at the restaurant, using as many local ingredients as we possibly can to put really great seasonal dishes on the menu. So, when we added beef, working with Berry Beef and knowing they are local was important to us.
We brought that same philosophy to our new restaurant as well. I put a huge emphasis on doing things the right way, and the right way for me is supporting the local community.


Berry Beef is a cooperative model developed by Kentucky farmers to provide chefs and institutions with a consistent supply of regionally-raised beef.

Berry Beef cattle are raised on pasture their entire lives, eating a blend of grass and locally-grown grains. This produces the well-marbled cuts your customers love, while maintaining high animal welfare and environmental standards. Berry Beef is distributed exclusively through What Chefs Want to cities across the country.

Search Berry Beef in the app or item #26695


WCW:  Seeing how much you love local food, are there any specific local ingredients or flavors from Kentucky that you love to showcase?

We are currently obsessed with sorghum. It’s a really intriguing ingredient and so versatile!

You can find sorghum in Nostalgic’s Weisenberger Grits, Crispy Brussel Sprouts, Grilled Broccolini, and Sweet Tea Fried Chicken. You can also find sorghum on some of Naïve’s tasting menus.

If you are shopping the What Chefs Want app and are interested in sorghum, you can find Bourbon Barrel Foods Pure Cane Sweet Sorghum with item #93514

WCW:  Do you have a personal favorite burger combination or flavor profile that you always go for when you go out to eat?

It really depends on the mood I’m in. If I’m looking for something that is that comforting, I gravitate towards something I’ve had and know, but if I’m feeling adventurous, I’ll reach for something with ingredients that I’m not as familiar with or something where the preparation is unique.

WCW: Who are some of your biggest culinary inspirations?

My old boss, Jose Andres is a huge inspiration to me, not only for his culinary background, but for his business acumen. I truly admire him!

It’s hard to pinpoint a singular person or restaurant. With everyone online and at our fingertips, we can really see and explore what other restaurants and chefs are doing anywhere in the world. It never used to be that way.

I do love going out to the West Coast and trying all the different restaurants throughout LA. Gjelina Group is such a staple in LA and Rustic Canyon was doing some really interesting things that we pull inspiration from as well.

WCW: How do you stay innovative and ahead of the curve?

I believe in not taking your foot off the gas, because once you do, someone is right behind you to pass you. Always try to be creative, reinvent yourself and push your comfort zone and your customers comfort zones!

Learn More

Both Naïve and Nostalgic are open six days a week and have menus that change seasonally.

To visit their websites, peruse their menus and see their business hours, visit:

https://www.eatnaive.com/

https://www.eatnostalgic.com/

Item of the Day:  Berry Beef Ground Beef

By | Beef, Chef's Feed, Farm To Table, Grilling Essentials, Item of the Day, Local, Meats, The Butchery, What Chefs Want

Berry Beef Ground Beef

Berry Beef, named after poet and agrarian philosopher Wendell Berry, is committed to good animal and land stewardship, and to farmers getting paid a livable wage for their hard work. Our dry-aged Angus beef is raised and processed humanely in Henry County, Kentucky. Our farms raise animals on grass and finish them on grain according to standards set by the Berry Center.

 Item 26695 – 2/5 Lb Case


I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”

-Wendell Berry, What Are People For?

Item of the Day: Black Hawk Ground Beef

By | Beef, Chef's Feed, Grilling Essentials, Item of the Day, Local, Meats, The Butchery, What Chefs Want

Black Hawk Ground Beef

Black Hawk Farms is a fourth generation family farm in Western Kentucky. Their cattle are traditionally born and raised on pasture and then grain-finished using white corn, rye hay and soft red winter wheat – that they grow on their farm, free of antibiotics or hormones.

They use an eco –friendly compost barn which eliminates any negative impact to the environment. The compost barn utilizes sawdust from a local saw mill combined with what would become animal waste to create a superior mulch-like organic fertilizer that is then recycled on the farm.

This Kentucky Proud product is changing the way cattle are raised East of the Mississippi and we are pleased to offer our customers a fantastic local beef option. Through this partnership we are able to eliminate about 1,000 miles of carbon footprint!

Item 55361 – 2/5LB Case 

The Butchery and Bluefin Seafoods features for the week of 11/29.

By | Beef, Berkshire Pork, Chef's Feed, Meats, Oysters, Pork, Poultry, Products, Seafood, The Butchery, What Chefs Want

Featured Items of the week:

Redfish Fillet

Skin-on / Frozen

Item 24658 25 lb. frozen case

Item 26662 – 2 lb. frozen fillet


Choice Angus

Tenderloins

Item 24844 – 11/6 lb. case

$16.95 per lb.


Butchery Special of the Week

By | Beef

House Ground 80/20 Ground Beef

Fresh ground beef, ground in house in our USDA inspected butchery.

6/5 lb case

Item 00299

Special price this week – $3.50/lb

The Butchery and Bluefin Seafoods features for the week of 11/8.

By | Beef, Berkshire Pork, Chef's Feed, Meats, Oysters, Pork, Poultry, Products, Seafood, The Butchery, What Chefs Want

Featured Items of the week:

Triggerfish

Wild, Rod & reel caught, Cape Canaveral, FL

Item 03498 – 6-9 oz. fillets

Item 71254 – Whole 1-3 lb. avg.


Choice Lipon Ribeye

from Creekstone Farms

Item 00094 4/15 lb. avg. case

$14.95 per lb