Category

Breads

May 08 2025
40

More than a Meal: Celebrating Mom Through Her Recipes

By | Baking, Breads, Desserts, Meats, Vegetables, What Chefs Want

There’s something about a mother’s recipe, handwritten on a worn index card, passed around at family gatherings, or recreated from memory, that holds more than just ingredients. It holds tradition, love, and a story. This Mother’s Day, the team at What Chefs Want is sharing the dishes that take us home: the casseroles, cookies, and Sunday favorites our moms and grandmas made with care. These recipes are a connection to the women who raised us, fed us, and inspired our own love for cooking. We’re honored to share their legacy with you.

Kathy’s Pecan Sandies

Submitted by Maddie C., Local Food Specialist, Grants & Partnerships

“These are not only my mom’s favorite to make and to eat, but everyone else’s, too! She, and now I, often double or triple the recipe around Christmas time when we usually make them, because they go fast. I think the original source was an old classic Better Homes & Gardens cookbook (the red and white plaid one), but in my adulthood I learned that many cultures have a version of this cookie, sometimes called a “wedding cookie” (Italian, Mexican, etc.) or a “snowball” due to the powdered sugar. It has a delicate crumb balanced with some substance from the pecans, and it’s pretty easy to make, I can see why it’s so ubiquitous and well-loved. I know why my mom loves them—they’re rich with butter, which is one of her favorite things!”

Ma Dear’s Sour Cream Pound Cake

Submitted by Alisa W., Meat Specialist, South

Vickie’s Jacob’s Pottage (Lentil Soup)

Submitted by Jack B., Inside Sales, Central

“This is my Mom’s recipe for Jacob’s Pottage aka lentil soup. I think she’d tell the story of Jacob tricking Esau into giving him his birthright for a pot of stew every time she made this growing up. Then she’d say, ‘You should feel really special to eat this, it’s Bible food!’ We would eat it alongside untoasted bread covered in Country Crock.”

Kathy’s Real Italian-Style Meatballs with Spaghetti

Submitted by Joe R., Prep Kitchen VP

Sandy’s Marinated Watermelon & Tomato Salad

Submitted by Anna H., Program Director, Local Foods

“My mom is Sandy Haas, lives in Cincinnati, OH and part-year in Big Pine Key, FL. She’s a lover of the beach and the ocean – and this is a good recipe for out on the water!”

Sue’s Cream Cheese Cookies

Submitted by Lauren N, Director – Special Projects

“When Christmas comes around, Sue’s famous cream cheese cookies bring the whole family together. Every year, she bakes tins upon tins of cookies for everyone, and each batch feels like it’s made with extra love. But be warned—if you drop by on cookie day, you’ll have to be quick. Grandpa Bill is notorious for “quality checking” the first dozen… purely for consistency, of course.”

Fritzie’s Egg Salad Unlike Any Other

Submitted by Evan S, Regional VP of Sales – South

Maureen’s Cincinnati Chili

Submitted by Lauren C., Inside Sales, Central

Nanny’s Peach Pie

Submitted by Christine H., Inside Sales – Central

“Nanny was a very special lady. She passed away from Parkinson’s in 2013 but think about her all the time.”

Joan’s Egg Casserole

Submitted by Michael O., Senior VP Procurement

Rita’s Coq au Vin

Submitted by Zach J., Center of the Plate Specialist – Rockies

Apr 24 2025
23

Grinding Grain the Old-Fashioned Way: Weisenberger Mill

By | Baking, Breads, Chef's Feed, Farm To Table, Gluten Free, Local, Staples, What Chefs Want

For chefs who care about quality, tradition, and local sourcing, few names carry more legacy than Weisenberger Mill. Nestled on the banks of the South Elkhorn Creek in Midway, Kentucky, this six-generation family mill has been producing flour, cornmeal, and grits since 1865. We sat down with Phil Weisenberger to talk about what makes their products different—and why that still matters in a professional kitchen.

Q: Weisenberger Mill has been around since 1865. How does that kind of long-standing tradition influence the way you work today?

Phil Weisenberger:
We don’t change much. Things stay the same in a good way. We’re pretty hands-on—we’re small, so we can watch all the little details: how we’re grinding, how we’re packaging.

We buy grain directly from farmers, bring it in, clean it, grind it, and package it. Nothing’s outsourced. It’s the old-fashioned way.

Q: That kind of attention to detail—how does it translate to quality and consistency?

Phil:
That’s one of our cornerstones. We really focus on consistent quality. Over the years, that’s something I’ve learned is incredibly important. If a chef orders from us today and again six months from now, it’s going to perform the same every time.

Q: What sets your products apart from mass-market options?

Phil:
Our grits are old-fashioned, not quick. They take a lot longer to make, but they have much better texture and flavor. And our cornmeal isn’t degermed like a lot of what you find in stores. Degerming makes it more shelf-stable, but it strips out nutrients and flavor.

We rely on product rotation. We don’t make massive batches and warehouse them. Orders come in a week ahead—we make them fresh and ship them out. That’s a big difference. Larger mills focus on making a lot and storing it. We focus on quality.

Q: Do you work directly with local farms?

Phil:
Absolutely. For example, we’ve been buying white corn from the same family farm for over 30 years—now we buy it from the grandson of the farmer my grandfather bought from. Most of our grain comes from within a 100-mile radius.

And beyond that, it’s all part of a bigger family operation. Many of the folks here have been with us for years. Same goes for our suppliers. Food and family go hand in hand—that’s what makes it work.

weisenberger grits

Q: Do you get feedback from chefs using your products?

Phil:
Most of our products go through distributors, like What Chefs Want, so we don’t always get direct feedback. But I save a lot of it in emails when I do hear it. I remember Alton Brown tweeted once about the best grits he’d ever had—he’d eaten at a restaurant in Nashville called Biscuit Love and wanted to know where they came from. They were ours.

When chefs put us on the menu, that’s really flattering. It’s an honor.

Q: You’ve been part of the mill your whole life—what keeps you going?

Phil:
I started working here when I was 12, during summer breaks with my dad. My brothers did too. When your name’s on the building, you feel a responsibility. It’s all hard work, but so is everything. You just have to choose your hard.

The best part is hearing from customers—stories like, “I remember coming here as a kid,” or, “Those grits made our Christmas dinner.” That makes it worth it.

Q: Anything else you want chefs to know?

Phil:
We’re easy to work with. If there’s an issue, we handle it fast. That matters just as much as the quality of the product. Also, we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.

Find these Weisenberger ingredients at What Chefs Want. Click your region below to see what is available to you, or search Weisenberger:

May 09 2024
39

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

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

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

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

Rita’s Excellent Carrot Cake

Submitted by Zach J., Managing Partner, Colorado

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

Lynn’s Chicken Salad

Submitted by Sarah R., Chief Marketing Officer

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

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

Nonnie’s Sun Pickles

Submitted by Sarah B., Marketing

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

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

Maureen’s Cinnamon Pecan Yeast Rolls

Submitted by Lauren C., Inside Sales

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

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

Sandy’s / Good Enough to Eat Vegetarian Chili

Submitted by Anna H., Program Director, Local Foods

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

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

Elaine’s French Onion Soup

Submitted by Lauren K, Marketing

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

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

Cheryl’s Cranberry Caramel Date Bars

Submitted by Amy R., Sales, Colorado

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

Dee’s Spicy Chicken Tomato & Garlic Soup

Submitted by Megan D., Marketing

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

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

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

Apr 18 2024
33

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.

Apr 12 2024
35

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.

Feb 09 2024
25

Emerald Eats: St. Patrick’s Day Menu Magic

By | Breads, Grilling Essentials, Holiday, Meats, Produce, Seafood, Vegetables

As we fly through the month of February, we are already looking forward to spring menus (and spring weather)! Spring brings with it the vibrant greens of St. Patrick’s Day, a time when tales of leprechauns and pots of gold fill the air. But amidst the green festivities lies a treasure more valuable than any mythical riches at the end of a rainbow: Irish food. It’s hearty, comforting, and steeped in tradition, offering a taste of Ireland’s rich culinary heritage. At What Chefs Want, we’re helping you take those traditional flavors and bring them to the next level on your menu with our carefully curated ingredients. Sláinte!

Corned Beef and Cabbage

Traditional Recipe: Slow-cooked corned beef brisket, traditionally cured in a brine of salt, sugar, and pickling spices, resulting in tender, flavorful meat. Served alongside cabbage, potatoes, and carrots that have absorbed the savory juices of the beef during cooking, creating a comforting and satisfying meal.

Update it! Sous vide corned beef brisket served with charred cabbage puree, roasted baby potatoes, and pickled mustard seeds for a modern twist on a classic favorite.

  • Corned Beef Brisket (raw) – item #00592
  • Green Cabbage – item #20296

Irish Lamb Pies (Dingle Pies)

Traditional Recipe: Dingle Pies, named after the picturesque town of Dingle in County Kerry, are hearty individual pies filled with succulent lamb, potatoes, onions, and a medley of aromatic herbs. Encased in flaky pastry crusts, these pies are a beloved staple of Irish pub fare, offering warmth and sustenance on chilly evenings.

Update it! Individual lamb pies featuring braised lamb shoulder in a rich Guinness gravy, topped with buttery puff pastry and served with a side of minted pea puree.

For more info on Freedom Run Farms lamb check out their feature in our blog.

  • Freedom Run Farms Lamb Shoulder – item #62502
  • Puff Pastry dough – item #03734
  • Onions – peeled white pearl – item #70915

Grilled Leg of Lamb with Garlic and Rosemary

Traditional Recipe: A leg of lamb marinated with minced garlic, fresh rosemary, olive oil, and lemon juice, infusing the meat with vibrant flavors before being grilled to perfection. The smoky char from the grill enhances the natural sweetness of the lamb, resulting in tender, juicy slices that are perfect for a celebratory meal.

Update it! Herb-crusted grilled leg of lamb served with a balsamic reduction, accompanied by roasted garlic mashed potatoes and sautéed spinach for a sophisticated take on a classic dish.

  • Freedom Run Farms Lamb Leg – item #62504

Irish Potato Boxty

Traditional Recipe: Potato boxty, also known as “Poor Man’s Bread,” is a simple yet satisfying dish made from grated potatoes, flour, baking soda, and buttermilk. Pan-fried until golden brown and crispy on the outside, with a soft, pillowy interior, potato boxty is a versatile staple of Irish cuisine, enjoyed as a side dish or main course.

Update it! Potato boxty filled with creamy Irish cheddar cheese and chives, served with a dollop of sour cream and house-made apple chutney for a gourmet twist on this beloved Irish comfort food.

  • White potatoes – item #60099

Irish Brown Bread

Traditional Recipe: Irish brown bread, affectionately known as “soda bread,” is a rustic loaf made from wholemeal flour, baking soda, salt, and buttermilk. Its dense, hearty texture and nutty flavor make it the perfect accompaniment to soups, stews, and hearty Irish breakfasts, slathered with butter and topped with a dollop of jam.

Update it! Seeded Irish brown bread featuring a blend of ancient grains and artisanal flours, served warm with whipped Guinness butter and a drizzle of honey for a sophisticated bread course.

  • Beurremont Butter – 83% butter fat – item #93073

Creamy Leek and Potato Soup

Traditional Recipe: A classic combination of leeks, potatoes, onions, and chicken or vegetable broth, simmered until tender and blended to silky perfection. Cream is often added to lend richness and depth to the soup, while a sprinkle of fresh chives or parsley adds a burst of freshness before serving.

Update it: Silky leek and potato soup garnished with crispy pancetta, chive oil, and truffle-infused crème fraîche for a luxurious starter that tantalizes the taste buds.

  • Leeks – item #70200
  • Tiny Leeks – item #02709 (pre-order item)

Smoked Salmon Toasts with Mustard Butter

Traditional Recipe: Thinly sliced smoked salmon served atop slices of buttered brown bread, with a generous smear of creamy mustard butter for added flavor. The tangy mustard butter complements the smoky richness of the salmon, while a squeeze of lemon brightens the dish with a burst of citrusy freshness.

Update it: House-smoked salmon served on toasted Irish soda bread rounds, topped with stone ground mustard butter, pickled red onions, and microgreens for an elegant appetizer with layers of flavor and texture.

  • Bakkafrost Salmon – item #32828
  • Shuckman’s Smoked Salmon – item #95053
  • Whole grain mustard – item #95107

Irish Lamb and Turnip Stew

Traditional Recipe: A hearty stew featuring tender pieces of lamb shoulder, turnips, carrots, and pearl onions simmered in a savory broth flavored with thyme, bay leaves, and a splash of stout or red wine. Slow-cooked until the meat is fall-apart tender and the vegetables are meltingly soft, this stew is the epitome of comfort food on a chilly evening.

Update it: Slow-braised Irish lamb and turnip stew featuring sous vide lamb shoulder, heirloom turnips, and baby carrots, finished with a drizzle of rosemary-infused olive oil and a sprinkle of gremolata for a refined twist on a rustic favorite.

  • Turnips – item #20543
  • Tiny Turnips – item #02362 (pre-order item)
  • Freedom Run Farms Lamb Shoulder – item #62502

By celebrating the Irish culture with food, we gain a deeper appreciation for the flavors, techniques, and cultural significance that have shaped Ireland’s culinary heritage. These timeless dishes offer a taste of history and tradition, while giving chefs the opportunity to make them their own!

* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new menu ideas.

Oct 17 2022
3

Item of the Day:  Frothy Monkey Whole Wheat Bagels

By | Baking, Breads, Chef's Feed, Coffee, Coffee Shop, Item of the Day, Organic, What Chefs Want

Frothy Monkey Whole Wheat Bagels

Frothy Monkey has been a staple in the Nashville community since 2004. You can count on Frothy to deliver quality, creativity, and approachability in everything they create whether it be in one of their cafes, at their coffee roastery, or their bakery. Their relationships with farmers and others who care about where ingredients come from is at the center of who they are.

In true Frothy Monkey fashion, their bagels are made from simple, thoughtfully-sourced ingredients. Each bagel requires a three day process to achieve artisan perfection, and they use their Sourdough starter to yield a rich and deep flavor profile with a pleasant, lingering finish.

Frothy Monkey bagels have the perfect balance of flavor and texture. A Frothy Monkey bagel is delicious on its own, or served up toasted with cream cheese. With their soft, chewy texture and fantastic crust they also make a tasty sandwich even better.

Item 10569 – 12/6ct  Case   

*Not available in all regions – see website or app for more information.

Jul 18 2022
0

Item of the Day: Alfresco Frozen Pizza Dough

By | Baking, Breads, Chef's Feed, Gourmet, Item of the Day, Local, What Chefs Want

Alfresco Frozen Pizza Dough

From Alfresco: “We use only the best, hand-picked ingredients, perfected recipes, detailed processes and customized, handcrafted Italian pasta machines to make our pasta. We hold our products, people and facilities to the highest standards for safety, consistency, performance and taste.”

Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.

TO USE: 

1. Thaw dough slowly in refrigerator before use. This process is called ”cold fermentation”, and we recommend 3-5 days at 38-42 degrees F for the perfect crust, although 24 -48 hours will work fine. This gives the yeast time to react with the sugars and produce very good gluten structure as well as a delicious flavor. Keep in mind fermentation that goes beyond 5 days is not ideal, as your dough will begin losing its ability to rise properly.

2. Remove dough from refrigerator and proof at room temperature or in a proof box until dough rises. Dough can be proofed in the morning for lunch service, and early afternoon for dinner service.

3. Roll Dough to order, score with a dough docker if needed and bake immediately.

4. We recommend rolling the crust thin, but a medium to thick crust will yield good results as well. 5. Adjust your oven temp accordingly until you achieve a crispy outer crust, with a pillow-like, chewy interior.


 Item 90708 – 28x2oz Case

Jul 06 2022
0

Item of the Day: Rotella Sliced Brioche Bun

By | Breads, Chef's Feed, Item of the Day, What Chefs Want

Rotella Sliced Brioche Bun

Features: Dark crust and yellow crumb give this sweet and buttery bun a gourmet appearance to match its flavor. Excellent for premium burgers and sandwiches.

Preparation and Cooking: Ready to Eat – At Room Temperature, open and serve. For crusty or hot, bake in preheated oven at 400 Degrees for 3-5 minutes.

Storage: Case items contain plastic bag packages. Keep FROZEN at -15 to -5 degrees Fahrenheit for up to 180 days. Thawed product should be kept at room temperature.

Item 14618 – 4.25 Sliced Bun 6/8 CT Case 

More Information!

Jun 21 2022
1

Item of the Day: Gourmet Gluten Free Buns

By | Appetizers, Baking, Breads, Chef's Feed, Gluten Free, Gourmet, Grilling Essentials, Hors d'oeuvre, Item of the Day, Products, What Chefs Want

Gourmet Gluten Free Buns

Udi’s Gluten Free Hamburger Buns are dairy-free, soy-free and nut-free – so you can feel good about this gourmet favorite. Customers won’t have to skip the bun again! These soft, golden buns are perfect for to have on hand for grilling season. 

Item 90719 – 32CT Case

https://www.udisglutenfree.com/breads/classic-hamburger-buns