In the world of cooking, chefs constantly seek top-quality ingredients that are not only delicious but also environmentally friendly. That’s where Mariblu Shrimp, exclusively available at What Chefs Want, shines. Offering a range of sizes and types, it’s the perfect option for chefs in search of the best shrimp. Let’s dive right in and explore what makes Mariblu stand out for both your palate and the planet.
From Hatchery to Plate: The Freshest Shrimp You’ve Ever Tasted
At What Chefs Want, we understand the importance of freshness when it comes to seafood. Our Mariblu brand shrimp is meticulously sourced and processed, ensuring you experience the freshest shrimp possible. But what sets Mariblu apart from the rest?
Phosphate-Free, Naturally Delicious
Our Mariblu Shrimp proudly maintains a 100% phosphate-free profile. By foregoing the use of phosphates, we not only preserve the natural flavors of the shrimp but also contribute to a healthier dining experience. Phosphates, when used in shrimp processing, can negatively impact the taste and texture of the shrimp. Phosphates can cause shrimp to absorb more water and potentially become mushy or spongy, so chefs often prefer the natural, firm texture of phosphate-free shrimp, especially in dishes where texture is crucial. In addition, using phosphate-free shrimp reduces the risk of allergic reactions.
What makes the phosphate-free aspect so crucial for the environment?
The use of phosphates in shrimp processing can lead to several environmental issues. Phosphate runoff from processing facilities can find its way into our waterways, causing water pollution and potentially harmful algal blooms. These environmental consequences can negatively impact marine ecosystems and the communities that depend on them. By choosing Mariblu Shrimp, you’re actively participating in the preservation of our oceans and the health of the communities that rely on them, making every bite of Mariblu shrimp an ecologically conscious choice.
A Commitment to Environmental Wellness
Mariblu Shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices.
A “4-star BAP certified” designation means that a seafood product or aquaculture facility has achieved the highest level of certification from the Best Aquaculture Practices (BAP) program. It indicates that the product meets BAP standards in four important areas: processing, farm, hatchery, and feed mill. This certification assures consumers that seafood is produced responsibly and sustainably, with a focus on environmental and social responsibility throughout the aquaculture process. It’s a strong endorsement of good practices in the industry and we take pride in offering shrimp that not only tastes amazing but also upholds our dedication to sustainable practices.
A Variety to Satisfy Every Chef for Every Need
One of the most exciting features of Mariblu Shrimp is the sheer variety it offers. As a chef, you know that having a range of options at your disposal can allow you to expand your menu and give you the creative freedom you need. With Mariblu, you can choose from various sizes, to fit your every need.
But that’s not all – whether you prefer your shrimp raw or cooked, with shells on or shell off, Mariblu has an incredible selection of options to cater to your specific menu needs. This extensive variety empowers you to explore and experiment, making every dish a unique masterpiece.
Healthier for You, Better for the Planet
Mariblu Shrimp is a win for chefs who value quality, sustainability, and flavor. With its dedication to freshness, phosphate-free purity, and sustainable practices, Mariblu Shrimp and What Chefs Want are your ideal partners in creating extraordinary dishes that are both delicious and environmentally responsible. It’s time to experience the difference for yourself. Your palate and the planet will thank you.
You can find Mariblu Shrimp exclusively at What Chefs Want. Order on the website or app.
Click on the Mariblu banner to view the entire list of our Mariblu shrimp.
At What Chefs Want, we’re proud to bring you a truly unique and unparalleled seafood experience through our Boat Direct program. Our team of fishmongers walk the docks daily to handpick the freshest catches straight from the source. This brings our chefs a true dock-to-dish experience. We’ve recently expanded this program to ALASKA – bringing you the freshest, most exciting fish from Kodiak Island.
At the helm of this visionary program is Kelly Probst, a seasoned industry expert with an unwavering commitment to excellence, and a passion for fish that he pours into absolutely everyone that he speaks to. Join us for a chat with Kelly where he introduces how this innovative program and additional location empowers chefs with unprecedented quality and freshness, setting a new standard in the industry.
Kelly, can you provide some background on your journey to becoming a part of What Chefs Want and your role as Director of Seafood Purchasing?
Kelly: I earned my international business management degree at BYU in Hawaii and spent about a decade working in the banking industry in Southern California. However, the 2008 financial crisis prompted me to reevaluate my career path. I decided to follow my passion for fish, which led me to pursue a master’s degree in aquaculture and aquatic science in Kentucky.
During that time, I worked on a USDA grant, collaborating to connect local fish farmers and high-end chefs. The objective was to explore if we could eliminate the middleman and enable direct transactions between fish farmers and restaurants. However, I soon realized that fish farmers farm and chefs are busy in the kitchens which led to the need for a middleman. So, I ventured to Florida and started working with a company. Over time, I built relationships with fishermen and introduced chefs to underutilized fish species.
My path eventually led me to a meeting with Ron, the founder of What Chefs Want and we shared the same vision. I ended up selling my company to Ron, and we embarked on a journey to provide chefs with the finest, most sustainable, and freshest seafood. We’ve expanded our reach over the years, covering not just Florida but also the East Coast and the Gulf, establishing connections with a wide range of fishermen.
Kodiak, Alaska, was the next step in our journey. Our goal has always been to deliver that “wow” factor to chefs when they receive our seafood, and it’s something we’re continually dedicated to.
You’ve discussed the benefits of having a fish house located right on Kodiak harbor. Can you elaborate on how this setup allows What Chefs Want to align with its commitment to chefs and its core value of going above and beyond for them?
Kelly: Of course. Kodiak’s unique location as the second-largest island and second-largest fishing port in the United States provides us with an extraordinary opportunity. The island boasts the most diverse variety of seafood species in Alaska, offering a rich selection of fish not found anywhere else. We picked our location in Kodiak because we can sit in a little office across the street from the harbor and watch when the small boats come in. These smaller boats and their crews, usually just 1-3 people, have a deep connection with their catch, viewing each fish as a critical part of their livelihood. They prioritize quality and handle their catch with care, so the fish arrive in pristine condition. Our investment in Kodiak and our ownership of a dock right there allows us to secure these fresh catches as soon as the boats return.
What in this process sets us apart?
Kelly: We pick it up and bring the fish right across the street. We dry them, pack them and drive 15 minutes to Alaska Air Cargo where it’s overnighted to our What Chefs Want warehouses. This cuts out two to three middlemen along the way, along with at least a week, if not more of storage and travel time.
I’m not going to name names, but right across the street from us is a large company that we used to buy fish from, and so does everybody else. A couple weeks ago we watched their process from our fish house window, and saw them with a front loader, scooping up halibut from the boat, lifting it up probably 15 feet in the air and dumping them huge containers. Now, juxtapose that with what we’re doing now, picking up every fish by hand, putting them in the bin, and driving it across the harbor to our warehouse where everything is temperature controlled. We box them, add gel packs, and overnight them. I don’t know of anybody who has better, faster, cleaner, fresher, more cared for Alaskan fish than us. And that is AWESOME! Best of all, the fishermen are talking about us to all the other fishermen and appreciate and are excited about the care we are taking with their fish. They love the stories we tell them about you and how you prepare their fish too!
Does all this impact our pricing at all?
Kelly: Well, the wonderful thing about this is that even though we’re paying small boats more for their attention to quality to their fish and to focus on smaller batches, our prices are not going to be any higher. We can do this because we cut out so many unnecessary steps and so much time on the way. Our prices are going to be the same, or better if possible for a higher quality, more sustainable and fresher fish.
You’ve mentioned exciting fish options in Kodiak that chefs can explore. Could you tell us more about these unique offerings beyond the well-known salmon and halibut?
Kelly: While salmon and halibut are widely recognized, Kodiak’s real treasures lie in the lesser-known fish varieties.
One such category is rockfish. There are over 50 different types of rockfish, each with distinct characteristics, colors, and patterns. These fish exhibit striking colors, from bright reds and red-and-white stripes to olives, browns, and even species with yellow dots. These fish are ambush predators that use camouflage to catch and eat smaller fish. They’ll sit on a rock until a small fish goes by, jump out, and get it. That’s important because their muscles are not highly vascularized, there’s not a lot of blood in them, because they don’t use them frequently. This produces the most beautiful white filets that you’ll ever see. They are sweet with an excellent mouth-feel and offer chefs an opportunity to create unique culinary experiences.
Another noteworthy fish is lingcod, which isn’t a cod at all. Cod are normally 4 pounds up to 15 pounds while lingcod can get up to 50 pounds. Occasionally, you get a lingcod that when you look in its mouth, it is a beautiful baby blue. When you fillet them, the flesh is as blue as can be!
Sablefish or black cod is also a special fish. They are one of the most buttery and tasty fish out there. They are incredible fish with a super high fat content.
And this is just the beginning of it. Kodiak’s diverse selection of fish allows chefs to introduce their patrons to a wide range of flavors and textures, setting them apart from the rest.
Can you share more about Jeremy Abena, our fishmonger in Kodiak, and what his experience brings to What Chefs Want?
Kelly: Jeremy Abena comes from a family deeply rooted in the fishing industry. His father was a successful fisherman and Jeremy was born and raised on Kodiak Island. He initially pursued a marketing degree in Seattle and went to work for an agency in San Francisco. However, his father’s call changed the course of his career. His father offered him a spot on one of his boats in Dutch Harbor, and Jeremy didn’t hesitate to make the transition from his corporate life in San Francisco.
He joined as a deck hand and quickly fell in love with it. Over the years, Jeremy has been involved in catching over a million pounds of fish, primarily salmon and halibut on his father’s boats. He’s passionate about fishing and brings a wealth of experience to the table. I’ve been buying fish from Jeremy for years, even when I had my own company, because of the quality and the care he took with his fish and his facilities. Chefs absolutely loved what he was what he was getting for them! It absolutely made sense to bring him on board as a full-time employee of What Chefs Want, providing our chefs with that same commitment to quality and passion for the industry.
Can you share more about the sustainability of this program and why it matters?
Kelly: 98% of all the electricity in our warehouse is renewable. On the hill behind us we have windmills that produce the electricity for the warehouse and our water is all from a catchment system. The island must be concerned about sustainability because with the weather being so bad, we must be self-sufficient here. That equals sustainability and the need to use renewable resources, so it’s pretty awesome.
The most amazing thing that I have learned over the years is that if we do care about the ocean and the sea life in it, the ocean comes back and comes back fast. In the town that I grew up in, we’d go spearfishing and it was hard to catch fish. Now when I revisit, because of San Diego’s sustainability practices, and because of what the government has done there, it is the most amazing fishery I’ve ever seen. I can’t believe how alive it is now. I’ve seen the same thing with certain species in Florida.
So, it matters. It matters what fish we choose. It matters how much we catch and how we catch it. It matters what we do. It’s worth it to care.
How can chefs learn more about the freshest and most exciting fish sourced from Kodiak? What’s the best way for them to stay informed and get in touch with us?
Kelly: I love to teach and that’s what I do more than anything. Sign up for my newsletters. I’ll teach you about the fish, I’ll teach you all about the fisherman and I’ll teach you something new every week.
My personal cell phone number is provided in my newsletters. I love, absolutely love it, when chefs call me. We can geek out about fish.
The Kodiak dock represents the What Chefs Want commitment to sourcing the best seafood. It’s not just about acquiring fish; it’s about building a trustworthy and sustainable relationship with local fishermen and prioritizing the wellbeing of the ocean’s resources. Kodiak is a prime example of how this approach can lead to win-win situations. By choosing our Kodiak fish, chefs can trust that they’re receiving seafood that meets the highest standards of quality, sustainability, and freshness. This commitment to excellence extends to every aspect of our sourcing process, ensuring that chefs can confidently add these exceptional fish to their menus.
Our aim is to ensure that chefs have all the resources and knowledge they need to make informed choices and deliver memorable dining experiences to their customers.
In the heart of St. Louis, MO, Anthonino’s Taverna stands as a testament to the dynamic fusion of Italian and Greek cuisines, owned by brothers Anthony and Rosario Scarato. Their culinary journey is rooted in family traditions, echoing through generations in their Italian and Greek heritage. With a legacy in the restaurant business and an innate passion for flavors, the Scarato brothers embarked on a culinary venture that has earned accolades for both the best Italian and Greek restaurant in town.
Join us as we explore their journey and applaud their achievements, powered by the use of fresh, local ingredients and their fearless attitude towards embracing new opportunities.
Can you share a bit about your culinary background and what led you to open a restaurant?
Anthony – Our family has been in the restaurant business our whole lives, so it surrounded us growing up. As we became adults and needed to make a career for ourselves, this was it!
Rosario – Our dad had restaurants at local food courts here in St. Louis and Anthony and I grew up doing that together. When we decided to open a restaurant in 2003, we found a perfect spot on The Hill and have been at it ever since then.
Anthony – When we started it was just a 1-page menu and three or four other employees besides ourselves and we’ve been growing ever since!
For non-St. Louis natives, The Hill is a distinctive neighborhood with roots tracing back to Italian immigrants from the 1800s. This vibrant and enduring community offers a charming “little Italy” ambiance, making it a must-visit destination that encapsulates the essence of Saint Louis, Missouri.
What inspired you to showcase both Italian and Greek cuisines at Anthonino’s Taverna?
Rosario – Our culture. We started with family recipes because we grew up on them, loved them and knew everyone would enjoy them.
Anthony – Our mother was born in Greece and Dad’s parents were born in Italy. There are lots of Italian restaurants on the Hill, and our recipes and the way we do things are different, but having Greek menu items as well really helps us stand.
How does sourcing your food from What Chefs Want impact the quality of your menu?
Rosario – We like to focus on local and What Chefs Want helps us get a good variety of produce. Using them, we can feel confident that we will get good and consistent year-round product.
Anthony – We choose to use What Chefs Want because we’ve found that we can get things that we can’t get from a lot of other purveyors. We have three awesome salads that we rely on their produce for, the House Salad, Caesar Salad and Italian Salad. We use shaved kale in the Caesar, a nice artisan blend of lettuce for the Italian, and chopped romaine for the house, all with homemade dressings.
“Using What Chefs Want really takes out a lot of the leg work for us because the lettuce is coming to us clean and ready to use.”
– Anthony Scarato
Find our Chopped Romaine – Item #20264
Find our Shredded Kale Greens – Item #98742
Find our Arcadian Mix Lettuce – Item #20248
Find our Cherry Heirloom Tomatoes – Item #50901
Talk to me about your favorite family recipe how you’ve used it in your menu?
Anthony – I’d say ravioli. Growing up our grandma and aunts would always make ravioli. They would make it the traditional way and boil it, but toasted ravioli is so popular here that we added it to our menu in that way.
Rosario – We’ve really perfected it. It’s all made with fresh ingredients.
And Anthonino’s HAS perfected Toasted Ravioli. They are handmade in house and filled with ground beef, ricotta and pecorino romano cheese, served with their own marinara. They’ve won awards for the Best Toasted Ravioli in St. Louis, sell them in the new CITYPARK soccer stadium, sell them frozen at local grocery Schnucks, and were featured on Diners, Drive-Ins and Dives where Guy Fieri RAVED about them.
Being featured on Diners, Drive-Ins and Dives is a fantastic achievement! Could you share your experience of being on the show and how it impacted your restaurant’s visibility and success?
Anthony – It was pretty wild. When they first called us we thought it was a joke, but as we went through multiple phone calls and multiple interviews, each call sounded a little more serious! It’s the #1 show on The Food Network, so this was BIG. When they filmed the crew was really gracious and Guy was great.
Rosario – Our taping was in May 2012 and in terms of our restaurant, we were still little guys, still growing. It was an extremely big deal for us. In 2014 we were able to get a bank on board to add onto our dining room, allowing us to double in size. I’m not saying that it is all because of Diners, Drive-Ins and Dives, but our exposure there played a big role.
Anthony – After the show films, it doesn’t air for a couple months, but when it does, it reruns six times a year. It drives people to us even to this day and we’ve even had people from Europe who visited us after seeing us on the show.
Tell me about finding your pizza and toasted ravioli in stores? How did that come about?
Rosario – It started during Covid. We were looking for a way to keep the business going, a way to keep our people working. We were doing to-go orders and started just by selling frozen pizzas to the people who were there to pick up orders. We started jarring our sauce at the same time. We started a great relationship with Schnucks grocery store. They liked that our product was local, made with a focus on local products, and now our frozen pizzas are available in 115 of their stores! Our frozen ravioli, marinara and two salad dressings are also available in their stores.
What would your advice be to chefs or restaurateurs who are looking to break out of the brick-and-mortar mold?
Anthony – Do your research, but take a chance. If you have something that is unique and different, get out there and try it. Just take the chance.
Buongiorno, food aficionados and culinary enthusiasts! Today, we invite you to join us on a delectable journey to the heart of Italy with La Mozzarella, where a passion for tradition and the finest Italian cheese can be delivered right to your kitchen.
Meet Lara Postiglione, the dynamic owner behind La Mozzarella, whose unwavering passion for the art of cheesemaking has shaped her journey from Italy to the United States. Lara has poured her heart and soul into creating a business that transcends the boundaries of just being another supplier.
The journey began when Lara and her husband, Rosario, arrived in the U.S. back in 2001. They brought with them an insatiable longing for the taste of authentic buffalo mozzarella cheese, a delicacy they had grown up cherishing in Italy.
Lara remembers the moment she tried mozzarella di bufala for the first time when she was a teacher in Italy.
“It was so amazing and I just couldn’t believe what I was eating,” said Lara Postiglione, owner of La Mozzarella. “I told one of my students about it the very next day and he bought me a kilo of mozzarella the following week for my birthday. I ate it all in one day.”
Fast forward to 2001, when Lara and Rosario realized they couldn’t find any of the product in Chicago. Recognizing this gap in the market, they embarked on a quest to introduce original buffalo mozzarella, natural, fresh, and steeped in generations of tradition, to the eager palates of the Chicagoland area. Now, La Mozzarella is available in 18 states and continues to grow. Through the What Chefs Want partnership with La Mozzarella, we are the exclusive distribution partner who can bring this taste of Italy to your restaurant.
A Standout Product & Philosophy
La Mozzarella’s philosophy is built on the principle of personalized service, where each customer is treated as the most important one. Lara believes that technical skill is essential, but it is her passion for what they do that sets them apart. The La Mozzarella team carefully listens to every chef’s unique needs, ensuring that the products they deliver are of the utmost quality.
“We are so grateful to have our customers and we are committed to giving them the best product, while also focusing on being kind,” said Lara. “Kindness is the most important thing and isn’t always common in the industry, so we make sure everyone on our team keeps that focus on kindness.”
Lara personally traveled through Italy, handpicking her Italian suppliers. She traversed various regions and visited numerous producers, ensuring that only the finest ingredients find their way into La Mozzarella’s offerings.
Mozzarella di Bufala
One of their proud treasures is the Mozzarella di Bufala DOP, made from the milk of Italian water buffalo, arriving in the United States within a mere 36 hours of being crafted in Campania. With a tradition dating back to the earliest days of mozzarella di bufala production, this cheese carries the esteemed “Denomination of Protected Origin Status,” safeguarding its authenticity and artisanal value.
The majority of fresh mozzarella available worldwide, including in Italy, is crafted from cows’ milk, resulting in a firmer texture with lower moisture content and a subtle taste. However, Mozzarella di Bufala stands in contrast, boasting an immensely flavorful profile, a luxurious butterfat richness, and a truly satisfying experience.
SEARCH ITEM # 32707 – Order by Wednesday and receive this made-to-order product, straight from Italy, 8 days later!
Burrata
And let’s not forget about their Imported Burrata, lovingly crafted from cow’s milk in the heart of Bari, Italy. As burrata’s birthplace, Bari holds a special place in this cheese’s rich history. The name itself, burrata, originates from “burro,” meaning butter, a subtle reminder of the luscious creaminess that sets this imported delicacy apart from domestic alternatives. La Mozzarella was the first to bring burrata to both Chicago and Denver, and now you can purchase it for your culinary needs at What Chefs Want.
SEARCH ITEM # 26078 Order by Wednesday and receive this made-to-order product, straight from Italy, 8 days later!
Committed to Being the Best
What truly elevates La Mozzarella to greater heights is their commitment to delivering the freshest and highest quality product. Their experience of importing fresh Italian cheeses spans over 22 years, and they have mastered the art of multiple direct flights from Italy each week. With a seamless process that ensures each cheese is made to order and arrives within 36 hours of production, La Mozzarella remains unrivaled in the United States.
But it’s not about being the largest importer for Lara; it’s about being the best. Her ambition lies in serving you the most exceptional flavors and providing an unparalleled culinary experience. La Mozzarella cheese is more than just a product; it’s a testament to their passion, love for tradition, and dedication to sharing Italy’s gastronomic treasures with the world.
Drooling yet? Well if not, check out some recipes La Mozzarella shares, featuring mouthwatering ideas like a Burrata Pesto Burger, Peaches with Burrata, Basil, and Raspberry Balsamic Syrup, and Mozzarella with Summer Squash and Olive Puree.
So, dear foodies, let La Mozzarella transport you to the sun-kissed hills of Italy, and let the delicious journey from Italy to your plate begin!
Buon appetito! 🧀🍕🍝
Search the What Chefs Want site for these products using item codes:
As summer arrives with its sunny warmth and vibrant flavors, there’s one star ingredient that dominates every farmer’s market and dinner table: fresh, local corn! At What Chefs Want, we believe in embracing creativity in the kitchen, and what better way to do so than by experimenting with this versatile golden gem? Get ready to embark on a cornucopia of fun and unique ideas that will have your restaurant patrons buzzing with excitement.
Spicy Corn Fritter Tacos
Transform traditional tacos into a fiesta of flavors with spicy corn fritter tacos. Whip up a batch of zesty corn fritters using locally sourced corn, diced jalapeños, and a blend of bold spices. Serve these crispy delights in soft tortillas topped with tangy lime crema and fresh avocado salsa for a mouthwatering explosion of tastes and textures.
Corn Popsicle Delight
Beat the summer heat with an unconventional treat: corn popsicles! Create a refreshing and surprising dessert by blending fresh corn kernels with coconut milk, honey, and a pinch of salt. Freeze the mixture into popsicle molds, and voilà – a sweet and savory delight that will have diners raving about your inventive dessert menu.
Corn and Basil Ice Cream
Take your ice cream game to the next level by infusing fresh local corn into a creamy basil ice cream base. The natural sweetness of the corn complements the aromatic notes of basil, resulting in a truly unique and sophisticated dessert that will leave your guests in awe.
Corn Ceviche
Add a twist to the classic seafood ceviche by incorporating charred corn kernels into the mix. Marinate fresh shrimp or fish with zesty lime juice, diced tomatoes, onions, and cilantro, then toss in the corn for a burst of smoky sweetness that elevates this dish to new heights of flavor.
Corn and Chorizo Stuffed Peppers
Amplify the flavors of stuffed peppers by adding a corn and chorizo filling. Mix charred corn with spicy chorizo, black beans, and cheese, then stuff it into colorful bell peppers. Bake until tender and bubbling for a dish that packs a punch and showcases the delicious potential of fresh local corn.
Corn and Goat Cheese Croquettes
Combine the delightful creaminess of goat cheese with the satisfying crunch of corn croquettes. Blend locally sourced corn with tangy goat cheese, breadcrumbs, and herbs, then fry to golden perfection. These delectable bites are sure to become a beloved appetizer at your restaurant.
Corn Dumpling Soup
Give traditional dumpling soup a summery makeover by adding corn dumplings. Mix cornmeal, eggs, and a dash of nutmeg to form dumpling dough, and drop spoonfuls into a flavorful vegetable broth. The tender dumplings and sweet corn make this dish a comforting and innovative addition to your menu.
Corn Pancake Stack
Brunch enthusiasts will flock to your restaurant for a delightful corn pancake stack. Blend fresh corn into pancake batter and cook until golden brown. Stack the pancakes high, alternating with layers of crispy bacon and drizzles of maple syrup, creating a sweet and savory tower that’s a feast for the eyes and taste buds.
Corn-stuffed Ravioli
Dazzle your guests with a corn-filled surprise by offering corn-stuffed ravioli. Create pillowy pockets of pasta filled with a delectable mix of corn, ricotta cheese, and fresh herbs. Toss the ravioli in a luscious brown butter sage sauce for an unforgettable dish that celebrates the essence of summer.
Corn Sushi Rolls
Put a twist on sushi night with corn sushi rolls. Swap traditional nori seaweed sheets for soft corn husks and stuff them with sushi rice, avocado, cucumber, and fresh corn. Roll it all together and slice into bite-sized pieces for a sushi experience that’s both innovative and satisfying.
Search the What Chefs Want site for corn or search using item codes:
Bi Color Corn – item 20041
Yellow Sweet Corn – item 20047
Fresh Corn Kernel – item 17043
Shucked Corn on the Cob – item 17041
Corn Husk for Tamales – item 92208
Learn More
With these ten playful and imaginative ideas, you’re well-equipped to wow your restaurant’s diners with an extraordinary corn-centric menu. Embrace the abundance of summer corn and let your culinary creativity shine! What are you waiting for? It’s time to let the cornucopia of fun begin! And not to end on a corny note, but if you need a little inspiration while cooking to celebrate all things corn, don’t forget about this little viral sensation: https://youtu.be/_caMQpiwiaU.
Get ready to shake things up and raise a glass! At What Chefs Want, we know that the devil is in the details when it comes to running a restaurant. From the perfect lighting to the mouthwatering menu, every element contributes to creating magic for your customers. But hey, let’s not forget about the bar service! We’re here to make sure your drinks are as extraordinary as your cuisine. That’s why we take pride in providing a comprehensive range of products that can transform your bar into a destination for exceptional libations. From paper products to skewers, mixers to garnishes, we offer everything you need to elevate your beverage service to new heights. Let’s dive into the categories we provide and explore how What Chefs Want can be your go-to partner for all your bar service needs.
Mixers
Creating delicious and refreshing beverages requires a wide range of mixers, and we have you covered. Our inventory includes Island Oasis drink mixes in a variety of flavors, ginger beer for those spicy favorites, and a selection of bloody mary mixes to appease even the most discerning taste buds. Additionally, we offer an assortment of juices, kombucha, many different flavors of syrups, and purees to unleash your creativity and craft unique and irresistible concoctions.
Speaking of purees, we currently stock Perfect Purees in meyer lemon, pineapple, pomegranate, prickly pear and strawberry and if you are looking for some summer cocktail inspiration, you can check out some of their recipes here.
Garnishes
Don’t underestimate the power of the perfect garnish to enhance the flavors and presentation of your drinks. At What Chefs Want, we understand the importance of fresh and high-quality garnishes. That’s why we offer an array of options, including olives, cherries, and a selection of fresh produce. Edible flowers also add a delightful touch of beauty and elegance to cocktails, turning them into visually stunning and Instagram-worthy creations.
Skewers for Garnishes
Garnishes are the finishing touch that transforms a regular drink into a work of art. Our collection of skewers, made from bamboo and sugar cane, provides an elegant and eco-friendly way to present garnishes like fruits, olives, and more. Elevate your cocktails’ visual appeal and impress your patrons with these stylish and sustainable skewers.
Paper Products
While they aren’t as exciting as garnishes and mixers, no bar is complete without the essential paper products that keep things running smoothly. From high-quality napkins to sturdy straws, we offer a wide selection of paper goods that strike the perfect balance between functionality and aesthetics. With different sizes, colors, and materials available, you can find the perfect match for your establishment’s style and branding.
Summer Cocktail Inspiration
Ready to make one of the trendiest drinks of the Summer? This refreshing drink is built around St. Germain, giving it a light and invigorating flavor with hints of elderflower. Perfect for those who want a lighter and slightly sweeter alternative to Aperol, it’s no wonder TikTok creators are calling it the drink of Summer 23’.
The Hugo Spritz
5-6 mint leaves (item #40052)
.5 oz lemon juice (item #99202)
.75 oz St. Germain or elderflower liqueur of choice
3-4 oz prosecco
Ice
lemon wheel for garnish (item #10505)
Here’s how to make the light and refreshing Hugo Spritz:
Muddle lemon juice and mint leaves in your glass
Add desired amount of ice
Add in St. Germain
Fill up the rest of your glass with prosecco
Garnish with lemon slice and/or mint leaves
Learn More
At What Chefs Want, we believe that a remarkable dining experience encompasses more than just exceptional cuisine. Elevating your bar service is crucial to leaving a lasting impression on your guests. With our wide range of paper products, skewers, mixers, and garnishes, we can be your one-stop-shop for all your bar service needs. From providing functional and stylish paper goods to offering a plethora of mixers and fresh garnishes, we are dedicated to helping you create a bar that stands out from the rest. Let What Chefs Want be your trusted partner in achieving excellence in every aspect of your restaurant, even beyond the kitchen.
To make it easy to shop our bar selections, we’ve created a feature list called Everything But the Booze. Click there to see a curated list of some of our best bar offerings!
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:
In today’s globalized world, where products from around the world are readily available at our fingertips, it’s easy to overlook the significance of supporting local producers, especially when it comes to fresh produce. However, by prioritizing local sourcing, we not only embrace the unique flavors and freshness of our own regions but also foster a strong sense of community and sustainability.
Building Relationships with Local Farmers & Producers
In the heart of the Midwest, What Chefs Want has found a remarkable partnership with the Mennonite community farmers from Scottsville, KY. Hand-picking a wide variety of locally grown produce, the Hoover family behind H & H Farms provides What Chefs Want with more than 16 different types of produce. This collaboration not only showcases the remarkable diversity of our region but also highlights the vital role that local producers play in nourishing and enriching our communities.
In June, some of our What Chefs Want team members had the opportunity to visit with the Hoover family of H & H Farms. They enjoyed a gorgeous day on the farm, complete with a tour on a wagon pulled by draft horses, past fields of squash, zucchini, tomatoes, and watermelon. Our team was invited to eat lunch with the Hoover family in their home as we learned more about their family and the incredibly hard work that goes into producing the crops that go from their local farm to your tables.
Working with local farmers has many advantages for both the farmers and our business. H & H Farms will adjust their crops based on our needs, so when we saw a demand for more watermelon last year from our customers, they adjusted to grow more watermelon for us. They pick squash blossoms twice a week for us very early on the mornings that our truck is scheduled to pick up from them. This “right out of the field and onto our truck” dynamic is only made possible by working closely with local farms.
In addition to H & H Farms, the Scottsville, KY area is also home to the Miller family, who grow exquisite heirloom tomatoes. The Millers specifically cultivate and grow special varieties of their tomatoes to get specific colors, tastes and shapes. The family who produces Spring Valley Farms jams is just down the road as well.
Local Opportunities in Every Region
These are just a few of the MANY local producers that we partner with across the country. What Chefs Want works with local producers across all our different regions to provide our customers with fresh, local and seasonal produce.
Ready to Buy Local?
If you are in our ordering system and looking for local items, look for the green LOCAL tag:
Or use the local filter found in the left “filter by” column:
Local offerings will look different based on your location.
The 4th of July is just around the corner, and you know what that means—time to fire up the grill or smoker and give your customers a menu that sets off fireworks of flavor and leaves everyone craving more. That’s why we’re here to share our BBQ favorites, guaranteed to add sizzle and excitement to your holiday feast. From hand-cut, premium quality steaks to the freshest produce, we’ve got the ingredients that will inspire grilling greatness and create an unforgettable 4th of July experience.
Center of the Plate Stars for the Grill
The sizzle and aroma of a perfectly grilled steak evoke a sense of anticipation and delight, as each bite offers a tender and juicy experience that is simply irresistible. Try one of our favorites, the Black Hawk Reserve Striploin. Black Hawk Farms cattle are selectively bred for intense marbling and robust flavor. (Search Item #26955)
Nothing says the 4th of July like a burger hot off the grill, but how can you take those burgers to the next level? It’s all about the quality of the beef itself. Try Berry Beef Burger Patties. Berry Farms dry ages their beef, allowing the natural flavors to be enhanced while making the meat more tender. (Search Item #26696)
While beef remains a favorite in star-spangled spreads, don’t overlook the incredible flavors of fish, which prove to be an excellent and delectable option for the grill as well.
It is wild caught salmon season, ensuring a steady supply of Sockeye Salmon and the perfect grilling companion, King Salmon. Sockeye salmon is known for its intense flavor and vibrant red color, while King salmon is revered for its large size, high fat content, and luxurious taste. (Search Item #28603)
Cobia, a versatile and delicious fish, is an excellent choice for grilling enthusiasts. With its firm and flavorful flesh, Cobia holds up well on the grill, allowing for various preparations and marinades to enhance its taste. (Search Item #48021)
Don’t Forget the Smoker
We can’t let the summer season start without a nod to the magic of smoked meat.
Smoking lamb neck or lamb shoulder creates a tender and flavorful culinary experience. The slow smoking process allows the lamb to develop a rich smoky aroma and a melt-in-your-mouth texture, resulting in a truly unforgettable dish. Freedom Run Farm Lamb is more tender and mild than virtually any other lamb available in the market today. (Search Item #62506 for lamb neck and #62502 for lamb shoulder)
Smoked beef brisket is a barbecue masterpiece that promises an explosion of smoky and savory flavors. We recommend smoking the Black Hawk Brisket. (Search Item #00336)
Produce that Pops on the Grill
Summer is the perfect season to showcase the vibrant flavors of fresh vegetables on the grill. Grilling vegetables enhances their textures and creates a delicious char, elevating them to a whole new level of culinary enjoyment during the sunny and bountiful days of summer.
Grilling asparagus highlights the natural sweetness and earthy flavors of this versatile vegetable. With a slight char on the outside, grilled asparagus offers a perfect balance of crispness and tenderness, making it a perfect side dish or addition to salads, pastas, or as a standalone appetizer. (Search Item #20000 for jumbo and #20005 for standard)
Broccolini and caulilini are excellent choices for grilling due to their unique attributes. Broccolini, with its tender stems and small florets, grills beautifully, developing a smoky flavor while retaining its crunch. The thinner stalks of caulilini allow for quick and even cooking on the grill, resulting in a delightful blend of charred and slightly sweet flavors. Both vegetables benefit from the grill’s heat, transforming into deliciously charred and caramelized delights that add a delightful twist to any summer meal. (Search Item #20012 for broccolini and #03643 for caulilini)
Sweet corn is in season as well, so don’t forget that it is a treat on the grill! (Search Item #20041)
Gourmet Goods to Enhance your Grill
Take your grilling to the next level by incorporating flavorful glazes. Elevate your dishes with the luscious sweetness of fig balsamic glaze, made by enriching balsamic vinegar of Modena PGI with fig juice, or indulge in the earthy richness of truffle balsamic glaze, infused with the aromatic essence of truffles. (Search Item #29869 for fig balsamic glaze and #29853 for truffle balsamic glaze)
Change your whole flavor profile with spices like ras el hanout or za’atar. A prized Moroccan spice blend, ras el hanout takes its name from an Arabic phrase that can be loosely translated as ‘top of the shop’, meaning the very best a spice merchant has to offer. Za’atar is a complex medley of seasonings is notable for its rich aroma and well-balanced curry-like flavor. It is an authentic Middle Eastern mix of herbs and spices, featuring sumac, thyme, oregano, sesame seeds and salt that is sure to add a new pop of flavor to your grilled favorites. (Search Item #97142 for ras el hanout and #97181 for za’atar)
Elevate your grilled fish with extra virgin olive oil with lemon or yuzu. The yuzu oil, a fantastic complement to grilled seafood, offers a refreshing twist as a versatile citrus substitute. (Search Item #18268 for EVOO with lemon and #95411 for yuzu oil)
What Chefs Want is Delivering Your Grilling Favorites
What Chefs Want has you covered with a selection of grilling favorites that will make your menu shine. From hand-cut steaks to the freshest seasonal produce, our premium quality ingredients are sure to elevate your summer menu and leave your guests craving more.
With split cases, daily delivery (even on the 4th!) and no minimum orders, we give chefs what they want and need to create summer menu magic.
*Not available in all regions – see website or app for more information.
