Chef’s Feed

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:  Wixter Canned Squid in Ink

By | Appetizers, Charcuterie, Chef's Feed, Hors d'oeuvre, Item of the Day, Seafood, What Chefs Want

Wixter Canned Squid in Ink 

Ready to eat, 3.9 ounce tin of cooked Small Squids in Ink.

Wixter’s Small Squids are caught in the southwest Atlantic Ocean and packed in a succulent sauce made from their own ink, olive oil, onion, pepper, tomato, white wine, and spices. Selected for their size and processed one-by-one using traditional methods, these Squids are both delicious and rich in antioxidants. Try them over rice for a classic Spanish dish, tossed with spaghetti, atop a tapas board, or straight from the tin.

Item 24820 – 3.9oz Can  

Item of the Day:  Wooly Wooly Sheep’s Milk Spreadable Cheese Log

By | Charcuterie, Cheese, Chef's Feed, Dairy, Gourmet Cheese, Item of the Day, What Chefs Want

 Wooly Wooly Sheep’s Milk Spreadable Cheese Log

Wooly Woolly is a soft and spreadable sheep’s milk cheese log from Jumilla, Spain. This style of fresh sheep’s milk cheese is quite rare in Spain. The texture is akin to cream cheese, but more pillowy. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over salads, stuff into pasta, mix into eggs, or simply enjoy on toast or a bagel to appreciate its unique flavor.

Item 30082 – 5oz Log 

Item of the Day: VerTerra 3 Compartment Bento Box 

By | Chef's Feed, Grab & Go, Item of the Day, Paper / To-Go, What Chefs Want

VerTerra 3 Compartment Bento Box 

From VerTerra – Our “Bento in a Box” offers the elegance of our VENTO collection with the economic pricing of a paper board box. 

Made with Kraft Paper with an RPET liner, this line is water and oil proof for days providing a long shelf life. Three separate compartments with dividers that go 90% up prevent food from mixing, and 4 locks (2 top and 2 front panel) ensures the food travels to guests.

With our patented fold back lid so you feel like you are eating off a plate not out of a clamshell.

Our bento box is perfect for catering events, to-go orders, and event hosting for easy food transportation. The best part? It’s made with 100% recyclable materials.

Item 27240- 9×7 3 Compartment Box 200 CT Case 

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 

Item of the Day: White Peach Perfect Puree

By | Asian Cuisine, Chef's Feed, Item of the Day, Mixology, Purees, What Chefs Want

White Peach Perfect Puree

White Peach is a gourmet delight that is often considered an Asian delicacy. A subtle, delicate fruit in flavor, the pulp is white with red veins running out from the stone-pit in its center. It lends a clean, fresh and delicious flavor to beverages – such as the famed Bellini Cocktail – savory and dessert sauces, sorbets and smoothies, and much more!

Item 95854 – 30oz Jar 

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 

Our Latest Produce Market Report: July 1, 2022

By | Chef's Feed, Produce, Produce Market Report, Products, What Chefs Want

Produce Market Report for July 1, 2022

Red and Yellow Bell Peppers are extremely limited right now due to a gap in the growing season. High temps in Southern California has caused them to cut their season short – the new region is not up and running yet.

A gap in the season for
potatoes has led to shortages. We are currently able to source, but being open to substitutions is encouraged during this time.

Problems and Issues:
Asparagus: Up $5, the larger sizes are in short supply, but the overall quality has improved.
Cauliflower: Up $6
Colored Peppers: Up $5-6
Potatoes: Gap in growing season
Romaine/Romaine Hearts: Market tight, prices steadily increasing
Avocado: Shortages continue, market is easing some
Blueberries: limited supply and higher pricesBrussels Sprouts: Easing off, harvest numbers up
Corn: Up $5
Cucumbers: Up $5
Steady Items:
Bananas, Broccoli, Celery, Eggplant, Grapes, Green Bell Peppers, Lemons, Limes, Melons, Onions, Peaches, Potatoes, Shallots, Squash, Strawberries
Prices coming down:
Tomatoes: Down Slightly

More Market News

The cold and wet weather in the Pacific Northwest this spring has set the 2022 potato crop back a good 10 days to 2 weeks. As a result, the remainder of the 2021 crop is moving out slowly and is limited. Purchasers are working hard to make sure we have potatoes – we encourage you to be flexible with substitutions on sizes.

We are in a tough spot with colored peppers. Southern California has halted harvest due to high temperatures. There will be a 1-2 week gap before the new growing region takes off.

Romaine Hearts continue to be elevated as harvest numbers are very light. Supply will likely become increasingly tighter and prices continue to rise.

Several items are transitioning to new growing areas this time of year. Squashes, cucumbers, greens etc. are moving out of Georgia to more northern areas. This is leading to a mixed market but overall great produce. We all love when the fruits and veggies are grown a little closer to home!

Item of the Day: Vegan Cream Cheese

By | Cheese, Chef's Feed, Dairy, Gluten Free, Item of the Day, Products, Vegan, What Chefs Want

Vegan Cream Cheese

A message from Violife – 

We are a vegan-dedicated community based in the beautiful surroundings of Thessalonica in Greece. We’ve been committed to making amazingly tasting, 100% vegan, non-dairy, non GMO foods since the 90’s, in our production plant in Drama, and we are proud and humbled to be a favourite brand for so many Vegans, Vegetarians and Flexitarians in over 50 countries around the world.

We make great tasting vegan alternative to cheese products, and more… All our 100% Vegan foods are free from: dairy, lactose, GMO, gluten, nuts, soy, preservatives and cholesterol. So, you’re guaranteed allergen-free eating!

Item 28601 – 6.6LB Tub 

Item of the Day: Swordfish Steaks

By | Chef's Feed, Gourmet, Grilling Essentials, Item of the Day, Products, Seafood, What Chefs Want

Swordfish Steaks (Frozen)

Swordfish has a firm, meaty texture and is a good source of selenium, niacin, vitamin B12, and zinc. Bright white or pink swordfish meat with a bright red bloodline denotes freshness. 

The textures lends itself to several cooking methods – grilling is an excellent choice this time of year!

Item 48486 – 6oz Steaks 10LB Case