Every fall, the smell of roasting chiles drifts across Colorado. This year, we built a chili around it.
Milberger Farms’ Pueblo chiles are the backbone: meaty, thick-walled, and roasted until smoky. Add River Bear smoked turkey and bacon, and roasted Star Farms butternut, and you have a green chili that’s built from Colorado farms and food makers from start to finish.
Who’s in the Pot?
Milberger Farms — Pueblo green chiles, frozen for year-round consistency.
River Bear — smoked turkey and sliced bacon for smoke and body.
Golden Organics — organic sunflower oil to start the pot.
Star Farms — butternut squash, roasted and folded in.
Rice’s Lucky Clover — Colorado honey to round out the heat.
Royal Crest — sour cream to cool it down.
Infinite Harvest — micro cilantro to finish.
The Chef’s Playbook
No recipe here — just the building blocks. Take them and make the bowl your own.
Fat and smoke: Render River Bear bacon (#23052) in Golden Organics sunflower oil (#19869) and keep the fat for everything that follows.
Green chile: Milberger roasted Pueblo (#28422) is the base.
Protein: River Bear smoked turkey (#22928), pulled or diced. It’s already smoked, so it only needs time in the pot to soak up the chile.
Body: Roast Star Farms butternut (#36914) on its own until caramelized before folding it in.
Balance and finish: A spoonful of Rice’s Lucky Clover honey (#35848) tames the heat. Top with Royal Crest sour cream (#08134) and Infinite Harvest micro cilantro (#20679).
One Pot, Five Menu Ideas
Smothered burrito: The Colorado classic. Wrap fillings in a Raquelitas red chile flour tortilla (#35178) and smother it in green chili.
Green chile nachos: Raquelitas cantina chips (#35174), chili, sour cream, and sliced fresh Pueblo.
Cornbread skillet: Bow & Arrow cornmeal (#35584) baked in cast iron and topped with chili.
Green chili and grits: Ladle it over Bow & Arrow white grits (#28121) for brunch.
Vegetarian version: Skip the meat, use Hazel Dell shiitakes (#19845) and extra butternut for body, and start the pot in sunflower oil.
Put it on your menu
Every item above is orderable through What Chefs Want’s Local Food Connection program. Open Cut+Dry, go to Local Produce under Browse Catalog, or filter by region to find local items. Need a large or standing order? Talk with your sales rep to make sure stock is set aside.
From the Carolina Lowcountry to St. Augustine, the Southern coast has its own pantry. This fall, we pulled it into a chili.
There are no local tomatoes or onions in our catalog this week, so we built a chili that doesn’t need them. Georgia chorizo and applewood bacon bring the color and smoke, Ellijay shiitakes bring the meatiness, and heirloom Sea Island Red Peas stand in for kidney beans. A datil pepper from Florida adds heat that is fruity, bright, and very local.
Who’s in the Pot?
Heywood’s Provision Co., GA — bulk chorizo and applewood slab bacon form the backbone.
Ellijay Mushrooms, GA — shiitakes for deep, savory body.
Marsh Hen Mill, SC — Sea Island Red Peas, a Lowcountry heirloom, plus yellow grits to serve it over.
Magnolia Hill Farm, FL — datil peppers, the signature heat of St. Augustine.
Georgia Olive Farm, GA — extra virgin olive oil to start the pot.
Southern Swiss Dairy, GA — heavy cream for a cool, tangy finish.
Sweet Grass Dairy, GA — Gouda for grating over the top.
Legacy Greens, FL — micro cilantro and micro leeks to finish.
The Chef’s Playbook
No recipe here — just the building blocks. Take them and make the bowl your own.
Fat and smoke: Render Heywood’s applewood bacon (#38422) in Georgia Olive Farm olive oil (#36038–36044), then brown the chorizo (#38423) in that fat. The chorizo’s paprika and chile give the pot its red color without tomatoes.
Meaty body: Ellijay shiitakes (#35539), seared hard in a hot pan before they go in so they brown instead of steam.
Peas: Marsh Hen Mill Sea Island Red Peas (#33918). They cook faster than most dried beans and hold their shape, so keep an eye on them.
Heat: Magnolia Hill datil peppers (#29223) with Florida/Georgia green bells (#35406). Datils are very hot, so start with one and taste before adding more.
Sweetness: NC sweet potatoes (#39466), roasted separately and folded in at the end.
Finish: Southern Swiss heavy cream (#33544). For a crème fraîche-style topping, stir in a spoonful of buttermilk and let it sit at room temperature overnight. Top with grated Sweet Grass Gouda (#31648), Legacy Greens micro cilantro (#36412), and micro leeks (#36415).
One Pot, Five Menu Ideas
Chili and grits: Ladle it over creamy Marsh Hen Mill yellow grits (#38471) finished with Sweet Grass Gouda.
Cornbread skillet: Dayspring Farms cornmeal (#33601) baked in cast iron and topped with chili and micro cilantro.
Stuffed sweet potato: A whole roasted NC sweet potato split and filled with chili and cultured cream.
Mushroom-forward vegetarian: Skip the meat, double the shiitakes, and add Dream Big Farms lion’s mane (#36464) or chestnut mushrooms (#36466).
Breakfast bowl: Chili over grits with a fried egg and sliced datil for brunch service.
Put it on your menu
Every item above is orderable through What Chefs Want’s Local Food Connection program. Open Cut+Dry, go to Local Produce under Browse Catalog, or filter by region to find local items. Need a large or standing order? Talk with your sales rep to make sure stock is set aside.
The Ohio River ties Kentucky, Ohio, and Indiana together. This fall, so does a pot of chili.
As the weather cools, our Central farm list shifts from summer peppers to hard squash and pumpkins. That overlap is the sweet spot for chili. Late-season peppers are still coming in from Kentucky, and fall squash is arriving from Indiana. Pair them with Kentucky beef and Indiana chorizo, and you have a bowl sourced almost entirely from farms and food makers within a few hours of your kitchen. The Ohio River ties Kentucky, Ohio, and Indiana together. This fall, so does a pot of chili.
Who’s in the Pot?
Dennison Farms, Horse Cave, KY — yellow and red onions and jalapeños form the base.
Lobenstein Farm, St. Leon, IN — blue hubbard squash, roasted and folded in for sweetness and body.
Obenchain Farms, Hawesville, KY — frozen sweet corn, picked at peak and ready year-round.
Snowville Creamery, Pomeroy, OH — crème fraîche for a rich, tangy finish.
Queen City Farms, Williamsburg, OH — micro cilantro to top it off.
Kentucky ground beef and bacon, Indiana chorizo, and Kentucky chili powder, smoked paprika, chipotle blend, smoked salt, and sorghum round it out.
The Chef’s Playbook
No recipe here — just the building blocks. Take them and make the bowl your own.
Base: Dennison Farms yellow and red onions and green bell peppers, (#19227, #21992, #25600).
Protein: Ground beef from Black Hawk Farms (#55361) and Indiana chorizo (#23856). Start by browning the meat.
Body: Lobenstein Farm blue hubbard (#21479). Roast the hubbard hard on its own so it caramelizes before it hits the pot.
Heat and smoke: Dennison jalapeños (#22841) plus Kentucky chili powder, smoked paprika, and chipotle blend (#22525, #97164, #35510). Bloom the spices in fat before any liquid goes in.
Sweetness: Obenchain Farms sweet corn (#36230), added near the end so it keeps its snap.
Balance: A little Kentucky sorghum and Kaiser’s sliced pickled banana peppers (#93514, #90544) right before serving. Finish with smoked salt (#96002).
One Pot, Five Menu Ideas
Loaded nachos: Shagbark corn chips (#30964), chili, Country View pepper jack (#33309), pickled jalapeños, and a drizzle of crème fraîche.
Cornbread skillet: Weisenberger cornbread (#92224) baked in cast iron and topped with chili, and micro cilantro.
Hubbard bowl: Chili served in a roasted blue hubbard half as a fall feature.
Vegetarian version: Skip the meat and bacon, and add Kentucky sweet potatoes (#25810) alongside the hubbard.
Chili-cheese fries: Chili over fries with melted pepper jack.
Why crème fraîche?
It stays silky in a hot bowl instead of breaking, and its gentle tang cuts through the smoky chipotle and rich chorizo. It makes a weeknight chili feel like a menu item. Snowville’s Creme Fraiche is made exclusively from milk supplied by cows tested to have only A2/A2 genetics, this premium cultured cream provides outstanding quality and versatility for both sweet and savory applications.
Put it on your menu
Every item above is orderable through What Chefs Want’s Local Food Connection program. Open Cut+Dry, go to Local Produce under Browse Catalog, or filter by region to find local items. Need a large or standing order? Talk with your sales rep to make sure stock is set aside.
Cheese can be simple. It can also be wildly complex. That’s part of the fun.
Whether you’re building a charcuterie board, finishing a pasta, stuffing a burger, or dialing in a seasonal special, understanding cheese styles helps you choose the right product for flavor, texture, melt, and performance in your kitchen.
We know chefs don’t have time to hunt through hundreds of options for the right cheese.
That’s why in the What Chefs Want ordering app, you can filter and sort cheeses by:
Milk type (cow, goat, sheep, blends)
Style
Texture
Shape or format (block, wheel, sliced, shredded, crumbled)
Country of origin
Region (filter by state to find your local options)
Need a firm sheep’s milk cheese from Italy in shredded format? You can find it fast. Check out our quick video showcasing how you can use our filters to easily find what you are looking for.
Now, let’s break down the main cheese styles and talk about how to actually use them in a working kitchen.
Fresh Cheeses
Examples: Mozzarella, Ricotta, Quark Style: Unaged, high moisture Texture: Soft, mild, creamy Production: Fresh set cheese
Fresh cheeses are all about clean dairy flavor. They’re not aged, so they stay mild, slightly tangy, and creamy.
Why chefs love them:
High moisture means excellent melt (think fresh mozz on pizza).
Mild flavor lets other ingredients shine.
They add richness without overpowering.
Menu ideas:
Fresh mozzarella layered with roasted tomatoes and basil oil.
Whipped ricotta with hot honey and grilled sourdough.
Ricotta folded into pasta fillings or gnocchi.
Quark in savory cheesecakes or dips.
Pro tip: Because of their moisture, fresh cheeses can release water during baking. Drain or temper as needed for consistent results.
Originally made in mountain regions for long storage, these cheeses are built for performance.
Why chefs love them:
Excellent melt without breaking.
Deep, savory flavor.
Great browning in gratins.
Menu ideas:
French onion soup with Gruyère broiled on top.
Raclette over roasted potatoes and charred vegetables.
Comté in a next-level grilled cheese.
Shaved Alpine cheese on burgers for a richer melt.
If you want structure and stretch without oiling off, Alpine cheeses are your friend.
Bloomy Rind Cheeses
Examples: Brie, Camembert, Triple Cream Style: Soft-ripened with white mold rind Texture: Creamy interior that softens as it ages Flavor: Buttery, mild, slightly mushroomy Production: Surface ripened
These are your luxurious, creamy crowd-pleasers.
Why chefs love them:
They ooze when baked.
They pair beautifully with fruit, nuts, and cured meats.
They elevate small plates instantly.
Menu ideas:
Baked Brie with bourbon peach compote.
Brie and caramelized onion flatbread.
Triple cream on a cheese board with house pickles.
Camembert stuffed into a chicken roulade.
Let them come to temp before serving for the best texture.
Blue Cheeses
Examples: Gorgonzola, Roquefort, Stilton Style: Internally mold-ripened Texture: Creamy to crumbly Flavor: Bold, tangy, sharp Production: Inoculated and pierced for blue veining
Blue cheese brings attitude.
Why chefs love them:
Big flavor in small amounts.
Balances sweetness and fat.
Cuts through rich dishes.
Menu ideas:
Blue cheese compound butter for steaks.
Gorgonzola cream sauce for pasta.
Roquefort with pears and candied walnuts.
Blue cheese dressing made in-house for wings.
Use it strategically. A little goes a long way.
Cheddar-Style Cheeses
Examples: Cheddar, Colby, Pepper Jack Style: Firm, aged Texture: Sliceable to crumbly Flavor: Mild to sharp Production: Cheddared curd, pressed and aged
A kitchen staple for a reason.
Why chefs love them:
Predictable melt.
Broad flavor range.
Great for slicing, shredding, or cubing.
Menu ideas:
Sharp cheddar mac and cheese.
Pepper Jack on burgers or breakfast sandwiches.
Aged cheddar shaved over soups.
Colby in quesadillas.
Sharpness increases with age, so match the age to the role it plays on your plate.
Gouda-Style Cheeses
Examples: Gouda, Edam, Young Dutch cheeses Style: Washed curd, pressed and aged Texture: Smooth, sliceable Flavor: Mild and slightly sweet (younger) to caramel-like (aged)
Gouda gives you versatility.
Why chefs love them:
Smooth melt.
Subtle sweetness.
Excellent snacking or sandwich cheese.
Menu ideas:
Smoked Gouda in mac and cheese.
Aged Gouda shaved over roasted root vegetables.
Gouda on grilled turkey sandwiches.
Edam cubes for composed salads.
Aged versions bring deeper, almost butterscotch notes that work beautifully in fall or winter menus.
Pasta Filata Cheeses
Examples: Provolone, Scamorza, Caciocavallo, Mozzarella Style: Stretched curd cheeses Texture: Elastic, smooth, great melt Flavor: Mild to savory depending on age Production: Curds are heated and stretched before forming
“Pasta filata” literally means spun paste in Italian. After the curds form, they’re heated and stretched until they become smooth and elastic. That stretching process is what gives these cheeses their signature pull, stretch, and melt.
Why chefs love them:
Exceptional melt and stretch
Great browning under high heat
Versatile across cuisines
Menu ideas:
Fresh mozzarella for Neapolitan-style pizza.
Provolone on cheesesteaks, Italian subs, or baked pasta.
Smoked scamorza melted over roasted vegetables.
Caciocavallo shaved over grilled meats or pasta.
These cheeses shine in high-heat applications, which is why they’re staples in pizza ovens, broilers, and sandwich stations.
Italian Hard Cheeses
Examples: Parmigiano Reggiano, Grana Padano, Pecorino Romano Style: Hard, long-aged cheeses Texture: Dry, granular, crumbly Flavor: Salty, nutty, deeply savory Production: Cooked curd, pressed and aged for long periods
Italian hard cheeses are the workhorses of professional kitchens. These cheeses are aged for months or years, which concentrates flavor and creates their signature crystalline texture.
Why chefs love them:
Huge umami impact
Long shelf life
Excellent for grating, shaving, and finishing dishes
Menu ideas:
Freshly grated Parmigiano Reggiano over pasta or risotto.
Pecorino Romano in cacio e pepe or carbonara.
Shaved Grana Padano over salads and roasted vegetables.
Parmesan rinds added to soups and stocks for depth.
Pro tip: Save the rinds. Parmesan and Grana rinds add incredible flavor to soups, braises, and tomato sauces.
Processed & Emulsified Cheeses
Examples: American cheese, cheese sauce Style: Blended and emulsified Texture: Smooth, consistent Flavor: Mild and creamy
Let’s be honest. There’s a place for these.
Why chefs love them:
Ultra-consistent melt.
Stable under heat lamps.
Extended shelf life.
Menu ideas:
Smash burgers.
Loaded fries.
Queso for high-volume service.
Breakfast sandwiches that need reliability.
If you need flawless melt every time, this is your workhorse.
Those holes? They come from gas-producing cultures during aging.
Why chefs love them:
Mild flavor with great melt.
Clean slice for deli applications.
Balanced nuttiness.
Menu ideas:
Classic Reuben.
Croque monsieur.
Swiss and mushroom omelet.
Chicken cordon bleu.
A safe but elevated option for sandwiches and hot applications.
Washed Rind Cheeses
Examples: Muenster, Taleggio, Limburger Style: Surface-washed during aging Texture: Soft to semi-soft Flavor: Strong aroma, rich and savory
They smell bold. They taste incredible.
Why chefs love them:
Deep savory character.
Unique flavor profile.
Memorable on cheese boards.
Menu ideas:
Taleggio in risotto.
Muenster on a grilled sandwich.
Washed rind melted into a cream sauce for roasted vegetables.
Feature on a chef’s tasting board.
If you want something that gets people talking, this is it.
FAQ: Cheese for Chefs
How should chefs choose cheese for their menu?
Consider:
Melt behavior
Moisture level
Flavor intensity
Pairing ingredients
Dish format (shredded, sliced, crumbled)
Using filters like milk type, style, texture, format, and origin makes it easier to match cheese to application.
What’s the difference between bloomy rind and washed rind cheese?
Bloomy rind cheeses are surface-ripened with white mold and are typically mild and creamy. Washed rind cheeses are rinsed during aging, which creates stronger aromas and deeper savory flavors.
What makes blue cheese blue?
Blue cheese is inoculated with specific mold cultures and pierced during aging to allow oxygen in. This creates the blue-green veins and bold flavor.
How does aging affect cheese flavor?
As cheese ages, moisture decreases and flavors concentrate. Young cheeses are mild and creamy, while aged cheeses become firmer, sharper, nuttier, and more complex.
How should chefs store different types of cheese?
Store cheese in breathable wrap (cheese paper or parchment with loose plastic wrap) to prevent drying out while avoiding trapped moisture. Keep most cheeses between 34–38°F. Soft cheeses should be stored separately from strong or blue cheeses to prevent flavor transfer. Always let cheese temper before service for best texture and flavor.
How long does cheese last once opened in a commercial kitchen?
It depends on the style.
Fresh cheeses: 5–7 days.
Soft-ripened cheeses: 1–2 weeks.
Semi-hard and hard cheeses: 2–4 weeks if properly wrapped.
Blue cheeses: 2–3 weeks.
Always monitor for ammonia smell, excessive mold (beyond natural rind), or texture breakdown.
Can chefs freeze cheese?
Most hard and semi-hard cheeses can be frozen for cooked applications, but texture will change and become crumbly. Fresh and soft cheeses do not freeze well. Frozen cheese is best used in sauces, soups, or baked dishes rather than slicing or boards.
What cheese works best for cheese boards?
Build contrast:
One soft (Brie or bloomy rind)
One firm (Cheddar or Gouda)
One bold (Blue or washed rind)
One aged or nutty (Alpine or aged Gouda)
Balance milk types, textures, and intensities for a more dynamic board.
How do chefs prevent cheese from breaking in sauces?
Use lower heat and avoid boiling. Add cheese gradually off heat. Alpine, young cheddar, and processed cheeses are more stable. A small amount of starch (like in a roux) or sodium citrate can help emulsify and prevent separation.
What’s the best cheese for high-heat applications like pizza or broilers?
Low-moisture mozzarella, Alpine cheeses, and young cheddar perform well. They melt evenly and brown without excessive oil separation. Fresh mozzarella is better for lower-moisture bakes or when water release is managed.
What cheese pairs best with wine or beer on menus?
Alpine cheeses pair well with lagers and nutty white wines.
Blue cheeses work with sweet wines and stouts.
Cheddar pairs with IPAs and bold reds.
Fresh cheeses pair with crisp whites and light beers.
Pairing by intensity is key. Match strong with strong and mild with mild.
What’s the difference between cow, goat, and sheep milk cheese?
Cow milk cheeses are typically creamy and balanced.
Goat milk cheeses are tangy and bright.
Sheep milk cheeses are rich, slightly sweet, and higher in fat.
Milk type impacts flavor, texture, and menu positioning.
How do chefs reduce cheese waste?
Trim rinds for stock or sauces where appropriate.
Use aging ends in compound butters or gratins.
Cross-utilize trim in mac and cheese or fillings.
Order by format (shredded, sliced, crumbled) to match your prep needs.
Using format filters in the What Chefs Want app helps control waste and labor.
What’s the difference between natural and processed cheese?
Natural cheese is made from milk, cultures, and enzymes, then aged. Processed cheese blends natural cheeses with emulsifiers for consistent melt and shelf stability. Each has a place depending on the application.
How do chefs choose cheese based on texture?
Soft and creamy: spreads, boards, stuffing
Semi-soft: melting, sandwiches
Firm: slicing, shredding, cooking
Hard: grating, finishing
Texture affects both flavor release and plating.
What cheese works best for mac and cheese?
A blend works best. Combine a flavorful cheese (sharp cheddar, Gouda, Gruyère) with a high-melt cheese (young cheddar or American) for balance between flavor and texture.
What’s the best cheese for burgers?
For a classic melt, American cheese is the most reliable. For more flavor, try cheddar, Alpine-style cheeses, or pepper jack.
What Chefs Want’s take on the shifts shaping menus in the year ahead
The pace of change in food and beverage hasn’t slowed. If anything, 2026 is shaping up to be a year defined by high-functioning ingredients, bold flavor work, and a return to timeless cooking foundations. For chefs, these trends signal new ways to design menus that are both practical and full of character. Below is a look at the movements gaining momentum and how WCW can help keep kitchens stocked for whatever comes next.
1. Powerhouse Protein
Protein is still ruling the conversation, but the story is getting more nuanced. Consumers want foods that satisfy, support wellness goals, and feel like a treat at the same time. That means protein is showing up in classic formats and unexpected places.
For chefs, this opens a lane to build dishes that feel indulgent without drifting into the overly heavy. High-protein desserts, savory takes on protein-packed breakfast bowls, and globally inspired preparations of plant-based proteins are becoming more common.
WCW can support this shift with a wide range of animal and plant proteins, along with specialty items like mung bean for operators who want to test out new formats on limited-time menus.
2. Gut Health and the Fiber Foothold
Fiber is having its moment again, and diners are paying attention to how certain ingredients make them feel. Prebiotic roots, functional beverages, and fiber-enriched pantry staples are fueling interest in foods that support digestion without sacrificing taste.
Chefs can tap into this movement by using more whole-grain pastas, legumes, fermented products, and produce-driven sides. Beverages with prebiotic add-ins or fiber-rich snacks for grab-and-go programs fit neatly into the trend as well.
WCW offers everything from ancient grains and specialty beans to kombuchas and fermented ingredients, making it easy to layer digestive benefits into recipes without reinventing the wheel.
3. Ancestral and Traditional Ingredients Make a Comeback
Tallow, heritage fats, and techniques rooted in older culinary traditions are returning. Diners are curious about the flavor and texture that come from ingredients their grandparents used, especially when paired with modern plating or refinement.
Chefs can bring depth and nostalgia to menus with tallow-fried potatoes, butter-forward sauces, vinegar-driven condiments, or house-made tonics. These ingredients pair well with simple preparations that let the natural character shine.
WCW sources a range of premium fats, global vinegars, and traditional pantry staples that help chefs explore these throwback flavors with consistent supply and quality.
4. Smarter, More Functional Beverages
Drinks are now expected to work harder. Consumers are gravitating to beverages that provide focus, calm, energy, or nourishment.
For chefs, this can influence both nonalcoholic programs and daypart expansions. Think house-made adaptogen lattes, RTD functional drinks at the counter, prebiotic spritzers, or hydration-focused mocktails that feel elevated but still practical.
WCW’s beverage lineup includes options designed for wellness-focused drink programs as well as ingredients to craft signature functional beverages in-house. We also have a line of dealcoholized wines, Maison Noel de France, that preserves the wine’s original structure, nuance and character, while removing the alcohol.
5. Flavor Innovation: Sweet, Spicy, Savory Layers
The boundary between categories is fading. Chefs are experimenting with combinations that blend sweet with spicy, tangy, or savory components.
This presents an opportunity to rethink sauces, glazes, desserts, and even beverages. Highlights include chili-spiked sweets, layered vinaigrettes, or desserts featuring unexpected spices. Global ingredients like gochujang, Aleppo pepper, and Chantico agave syrup fit squarely into this shift.
WCW’s global pantry makes it simple for chefs to test new combinations and introduce bold signatures that stand out.
6. Mindful Indulgence and Justified Choices
Consumers want to indulge, but they want to feel good about it. That has sparked interest in sweets and snacks made with straightforward ingredients like honey, fruit concentrates, maple syrup, and minimally processed chocolate.
Chefs can respond with pastries sweetened naturally, desserts with transparent ingredient stories, or premium treats built around craftsmanship and clean labels. A focus on balance can keep menus appealing to diners looking for something satisfying that still aligns with their values.
WCW carries a range of natural sweeteners, artisan chocolates, and premium baking ingredients that support this shift toward honest, simple indulgence.
7. Time and Occasion-Based Formats
More diners are eating in micro-moments: during commutes, between meetings, or while unwinding alone. Products tailored to these small, specific windows are on the rise.
For chefs, this can mean rethinking portion sizes and packaging. Single-serve desserts, snackable proteins, grab-and-go bowls, and comforting offerings designed for “me-time” can help operators capture occasions beyond traditional mealtimes.
WCW helps kitchens build these formats with ready-to-eat items, portioned proteins, convenient packaging options, and premium bases that hold well for grab-and-go.
8. Sustainability, Ethical Sourcing, and Transparency
Diners want to know where food comes from and how it was produced. That includes a renewed interest in animal welfare, regenerative agriculture, and heritage production methods.
Chefs can lean into storytelling here. Dishes built around pasture-raised meats, traceable seafood, small-batch dairy, or region-specific produce help meet guest expectations and strengthen brand identity.
WCW’s vendor partnerships, local sourcing programs, and transparent product information make it easier for chefs to highlight integrity and sustainability throughout the menu. You can easily find our Local options via our ordering app or visit our What’s Local Now page to see a list of local produce that is ready for you now!
9. Rediscovery of Dairy
Dairy is regaining ground, particularly in wellness-leaning formats like probiotic dairy drinks, cultured products, and high-protein dairy snacks.
Chefs can refresh dairy applications with kefir-based dressings, cultured-cream desserts, whipped butters, or yogurt-forward sauces. Combining classic dairy flavors with modern nutrition cues is a strategic way to meet demand.
WCW continues to expand access to premium dairy lines, specialty cheeses, and cultured products for chefs ready to explore this return-to-real movement.
Global Behavior Themes Shaping 2026
Across these ingredient and format trends, several broad consumer patterns are influencing how diners choose food:
Relaxed sociability – More guests are gathering casually, often earlier in the day. Coffee bars, brunch offerings, and lighter social plates align well with this shift.
Time for me – Self-care minded diners want comforting, nurturing food moments. Warm beverages, personal-sized treats, and calming flavors support this trend.
Vitality and longevity – Diners are looking at food as a long-term investment. Whole ingredients, functional add-ins, and balanced preparations appeal to guests thinking about tomorrow as much as today.
Justified choices – Value still matters, but diners don’t want to compromise on flavor or ethics. Chefs who communicate sourcing and intent help build trust.
WCW’s assortment, flexible ordering, and focus on service give chefs room to test ideas, respond quickly, and keep costs aligned with demand.
Attribution
Thanks to Olivier Geyer for contributing to this blog! Based on insights from Innova Market Insights, FoodNavigator, Whole Foods Market, Forbes, Food Business News, Grocery Business Magazine, Nasdaq, IFT, The Food Institute, Better Homes and Gardens, Business Insider, and other food and beverage industry sources.
Small Business Saturday reminds us why we do what we do. Every week we get to stand in the middle of a network built on trust, care, and real craft, connecting the growers, makers, and family run farms we admire with the chefs and customers who value their work. These relationships go beyond transactions. They carry stories, roots, and pride, and they show how much stronger our food community becomes when small businesses lift each other up.
Sunsprout Farms
Central Ohio
Sunsprout Farms is a family owned sprout producer in Central Ohio that has grown from a tiny operation in 1982 to a thriving North Linden facility serving everyone from small groceries to major distributors. They grow fresh, pesticide free sprouts year round with a small, dedicated team.
What does it mean to you to see your products featured in local restaurants?
It means a lot to us…we love seeing the sprouts we grew on the menu and our plates! And it’s inspiring to see that our small family farm, with the support of wholesalers like What Chefs Want, is able to have a place alongside much larger corporations in the food system.
As a small business, what are you most proud of?
We’re proud of being able to keep our food safety and quality control programs top notch, putting our resources into what matters. We love providing safe, good paying and dare we say enjoyable jobs for our crew.
What’s something you’d like chefs or restaurant partners to know about your work?
We really strive to have the best quality sprouts available – we watch inventory closely and only ship out sprouts we expect to last as long as can be expected – please give us a try, and please reach out to us with any questions or concerns, no comment too small – we welcome feedback!!
Morning Fresh Dairy
Bellvue, CO
Morning Fresh Dairy is a fifth generation family farm in Bellvue, Colorado, producing all natural milk from cows raised and cared for on the same land since 1894. They focus on sustainable practices, healthy homegrown feed, and minimal processing to deliver fresh, hormone free milk to local families.
What does it mean to you to see your products featured in local restaurants?
Knowing our products are featured in local restaurants is a great source of pride for Morning Fresh Dairy. Being connected to our community and seeing our products in shops we frequent ourselves keeps us motivated to create the best-tasting, freshest dairy available. Great tasting food starts with great ingredients – and we are proud to be a part of this!
As a small business, what are you most proud of?
Morning Fresh is dairy done right, and we are very proud of that fact! As a 5th-generation family-owned & operated farm, we are dedicated to producing all natural milk through regenerative agriculture practices, high-quality cow care, and our state-of-the-art processing facility.
What’s something you’d like chefs or restaurant partners to know about your work?
Since 1894, Morning Fresh Dairy has been deeply rooted in our Northern Colorado community! Our beautiful farm is located in Pleasant Valley and is a hub of activity, with our Howling Cow Café storefront, holiday events, year-round dairy tours, scenic disc golf course, and more!
Greener Roots Farm
Nashville, TN
Greener Roots Farm is Nashville’s first commercial scale hydroponic vertical farm, growing pesticide free, herbicide free, GMO free herbs and leafy greens year round for local restaurants and grocers. Using state of the art indoor systems, they save 90 percent of the water and land of traditional farming while producing ten times the yield in under 50 miles from farm to plate.
What does it mean to you to see your products featured in local restaurants?
Our team, our family, and our friends live and eat in the communities where our products are used. To be a small part of the successes of these restaurants and sharing local, healthy greens is what we do this for.
As a small business, what are you most proud of?
We are most proud of the quality and consistency of our products that we get to deliver to our customers week after week. We take pride in the farms, processes, and culture that allows us to be successful each day.
What’s something you’d like chefs or restaurant partners to know about your work?
We are grateful for the opportunity to be in your kitchens and on your dishes, and we don’t take that responsibility lightly. Meals gather people around the table for all different reasons – food is the great connector!
Gourmet Soy Foods
Granite City, Illinois
This tofu producer started in Granite City, Illinois in 2010, using simple, Non GMO American grown soybeans to create healthy, flavorful products. They pair traditional tofu making principles with precise, tech driven production to ensure consistent, high quality results every time.
What does it mean to you to see your products featured in local restaurants? It’s incredibly rewarding to see local restaurants sharing our products. The innovation and creativity shown by local chefs is fantastic.
As a small business, what are you most proud of? We are most proud of the partnership with the businesses and people we’ve met.
What’s something you’d like chefs or restaurant partners to know about your work? We continually work with local chefs to incorporate tofu into new innovative dining experiences. Reach out and let us help you incorporate tofu as a healthy option in your menu.
Weisenberger Mill
Midway, KY
Weisenberger Mill is a six generation family mill in Midway, Kentucky that has produced flour, cornmeal, and grits on the same creekside site since 1865. They keep everything in house and stick to old fashioned methods, creating slow milled products with richer texture and flavor that chefs trust.
What does it mean to you to see your products featured in local restaurants?
Very proud! We work very hard to make the best quality products.
As a small business, what are you most proud of?
Our continued commitment to consistent quality for over 160 years.
What’s something you’d like chefs or restaurant partners to know about your work?
Being a small family-owned business is more than a job, it’s a way of life.
As you plan your next menu, take a moment to explore the small businesses that help keep our food community strong. You can find all of these partners in the ordering app, or visit our What’s Local Now page to see every local option available in your area. A few extra seconds of searching can bring real impact to the farmers, makers, and family run operations who put so much care into what they do. Supporting them keeps flavor close to home, and it keeps all of us connected.
Cheese is more than an ingredient—it’s a key player in unforgettable dishes. It’s what keeps diners coming back for that perfect bite of pasta, that unforgettable slice of pizza, or that Instagram-worthy cheeseboard. And when it comes to sourcing premium cheeses for your menu, Cheese Merchants has exactly what chefs want: quality, consistency, and a range of options that make every dish shine.
A Cut Above: What Makes Cheese Merchants Special?
Cheese Merchants is a supplier that stands out from the rest. They specialize in high-quality aged Parmesan, Romano, Asiago, and other hard cheeses that are crafted to meet the high standards of professional kitchens. Cheese Merchants is one of the largest importers of Pecorino Romano in the world, bringing this bold, salty classic to chefs who demand the best. Their cheeses are aged to perfection, expertly grated, shredded, or shaved to save you time, and packed for maximum freshness.
No fillers, no additives—just pure cheese that speaks for itself. And unlike some mass-produced cheeses that lose their character in processing, Cheese Merchants’ products maintain the deep, nutty, and robust flavors that chefs rely on to make their dishes pop.
Where Cheese Merchants’ Products Shine
Cheese Merchants’ lineup goes beyond just having a great Parmesan or Romano on hand. Their cheeses are workhorses in the kitchen, adaptable to a variety of menu items. Here’s where their cheeses can take your dishes from good to “can I get another order?”
1. Pasta Perfection
There’s no pasta dish that doesn’t benefit from the right cheese. Cheese Merchants’ aged Parmesan is a must-have for finishing pastas with a punch. Their Pecorino Romano is a staple for a proper Cacio e Pepe, while their Asiago adds depth to creamy Alfredo sauces.
2. Pizza That Brings Customers Back
Every great pizza needs a cheese that melts beautifully and delivers bold flavor. Cheese Merchants’ Parmesan add the perfect bite to your house-made tomato sauce, while their aged cheeses bring a complexity that balances out rich toppings. Plus, pre-shredded options save time without sacrificing quality.
3. Soups, Sauces, and More
From French onion soup with a cheesy, bubbling crust to a Caesar dressing that actually tastes like it was made in-house, Cheese Merchants’ products bring depth and authenticity. Their shaved Parmesan is a game-changer for topping everything from creamy risottos to crisp salads.
4. Next-Level Sandwiches and Burgers
Want a burger that stands out? A sprinkle of Asiago in the patty mix adds a savory boost. A finish of Parmesan crisps on a grilled cheese sandwich? That’s the kind of detail that makes your lunch menu a go-to.
Time-Saving, Quality-Boosting Cheese
One of the best parts? Cheese Merchants understands the pace of restaurant kitchens. Their cheeses come in formats that reduce labor while keeping quality high. Pre-shredded, grated, and shaved options mean less prep work and more consistency, while their bulk packaging options are designed to keep your kitchen stocked without unnecessary waste.
Why Chefs Trust Cheese Merchants
Consistent Quality: Every wheel, block, and shred meets high standards for flavor and texture.
Aged for Maximum Flavor: No shortcuts, just great cheese that tastes the way it should.
Restaurant-Friendly Formats: Whether you need shredded, grated, or whole, they’ve got you covered.
No Unnecessary Additives: Just pure, high-quality cheese.
So, if your kitchen is serious about serving dishes that keep customers coming back, it’s time to stock up on Cheese Merchants’ best. Because when it comes to cheese, you don’t just want any Parmesan—you want the good stuff.
And that’s grate news for your menu.st real-deal barbecue, done right. Talk to your What Chefs Want customer advocate today to get your hands on some of the best smoked meats in the business.
Find these Cheese Merchant Products at What Chefs Want:
For chefs who demand the finest ingredients, Mariposa Dairy’s Celebrity Goat Cheese is a standout choice. This Ontario-based artisan producer is known for crafting high-quality, small-batch cheeses with unmatched flavor and versatility, making them a favorite in professional kitchens.
Mariposa Dairy: Crafting Quality in Every Bite
Mariposa Dairy has been a leader in artisanal cheese-making since 2001, sourcing fresh goat’s milk from nearby family farms and crafting their products with traditional methods. Their commitment to sustainable practices and local agriculture ensures every cheese reflects the authentic flavors of Ontario’s countryside while supporting the region’s dairy farmers.
Celebrity Goat Cheese: A Versatile Kitchen Star
Celebrity Goat Cheese is a game-changer for chefs. Its tangy, creamy texture is approachable yet distinct, perfect for creating memorable dishes. Use it as a rich base for sauces, a topping for flatbreads and pizzas, or crumble it over salads and roasted vegetables. Its mild sweetness and refreshing tartness pair effortlessly with fruits, honey, and nuts for elevated cheese boards or desserts. Available in logs and crumbles, Celebrity Goat Cheese offers flexibility for chefs looking to experiment with flavor and presentation.
Why Chefs Love Celebrity Goat Cheese
Approachable Flavor: Smooth and creamy with just the right amount of tang, it appeals to a broad range of palates.
Exceptional Quality: Made from fresh, local goat’s milk, free of antibiotics and growth hormones.
Versatility: Perfect for everything from pasta dishes to savory pastries and elegant cheese boards.
Craftsmanship Meets Sustainability
Mariposa Dairy’s commitment to quality extends beyond the cheese itself. They focus on sustainability with eco-friendly packaging and innovative farming practices, ensuring their products are as responsible as they are delicious.
Incorporate Celebrity Goat Cheese Into Your Menu
Chefs across Canada and beyond are turning to Celebrity Goat Cheese for its rich flavor and versatility. Whether you’re creating a bold entrée or a delicate appetizer, this cheese is the perfect addition to elevate your menu. Looking for inspo? Check out some recipes here!
Ready to add Celebrity Goat Cheese to your kitchen? Reach out to your customer to learn more about this exceptional ingredient that’s transforming dishes everywhere or see below for a full listing of varieties we carry.
Find these Celebrity Goat Cheese options at What Chefs Want:
Celebrity Honey Goat Cheese – #91410 (4.5 oz log) or #91361 (12/4.5 oz logs) – Celebrity International brings the superb combination of fresh goats milk cheese and honey to your table. One drop of gold transforms a creamy cheese into an irresistible spread for everything from baguettes to bruschetta. Honey Goat Cheese is just as versatile as it sounds, and it adds a sweet buzz to an otherwise savory cheese tray.
Celebrity Herb & Garlic Goat Cheese – #91437 (4.5 oz log) – Roll creamy Canadian goat cheese in the classic Mediterranean blend of herbs and garlic and you have a delicacy that is welcome at any party. Herb & Garlic Goat is delicious spread on crackers or bread, and it can also be used as a filling or addition to hot dishes.
Celebrity Cranberry Goat Cheese – #91400 (4.5 oz log) or #91362 (12/4.5 oz logs) – This chevre, perfect for the summer, is fresh and creamy with a slightly sharp and lightly acidic flavor. Made in Canada, this cheese has added a flavorful twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries, combined with the warm spiciness of cinnamon, creates a uniquely festive cheese that could not be more ideal for entertaining.
Running a successful coffee shop is no walk in the park—it’s a grind. To stand out from the competition, you need to brew up some unique ideas that capture your customers’ attention. One way to do this is by focusing on high-quality, unique ingredients that make your coffee shop the talk of the town. Here’s a breakdown of how you can use ingredients to bean the best around (pun intended).
Offer a Diverse Range of Non-Dairy Milks
Offering non-dairy milks is no small coffee feat. It’s about catering to vegan customers, those with dietary restrictions, and those that just want to stay on top of coffee trends, so your coffee shop is welcoming to everyone. Almond milk brings a nutty flavor, coconut milk offers a sweet twist, and oat milk is rich and creamy. By giving your customers a latte choices, you show that you’re serious about providing a tailored coffee experience.
#98291 – Almond Milk
#34119 – Califia Almond Milk
#2154 – Coconut Milk
#4191 – Califia Oat Milk
#93048 – Soy Milk
Embrace Local and Organic Dairy
If you’re udderly committed to quality, consider embracing local and organic dairy products. Sourcing from local farms ensures your dairy is fresh and supports the community, while organic options appeal to the health-conscious crowd. Featuring products like milk and cream from nearby sources gives your coffee shop a wholesome feel. It’s a moo-ving way to show your dedication to quality.
OH & KY
#23275 – Chaney’s KY Whole, 4/GAL
#34025 – Legacy KY Whole, 4/GAL
#23258 – Snowville OH 2%, 9/64OZ
#18667 – Swallow Hill OH Whole, 4/GAL
#23299 – Chaney’s KY Chocolate, 9/Half GAL
COLORADO
#20702 – Morning Fresh CO 1%, 1 GAL
#20352 – Morning Fresh CO Whole, 1 GAL
#19815 – Morning Fresh CO Chocolate, 1 GAL
#24505 – Royal Crest 2% Half Gals, 6CT
#19821 – Organic Valley Whole, 4/1GAL
Take it to the next level: Make sure you are telling your coffee fans where your milk comes from. Think about including a map or sign to introduce the herd producing the milk you source.
Experiment with Flavored Syrups and Spices
Flavored syrups and spices are a great way to keep your coffee menu brewing with excitement. Get creative with chai, ginger, lavender, and pomegranate syrups. These can add a shot of flavor to your drinks, giving customers a unique experience every time they order. Seasonal spices like cinnamon and nutmeg can make your coffee shop the hottest spot when the weather gets chilly, whereas lavender or strawberry can keep it fresh in the spring. With over 45 flavors, Monin has options from Almond to White Chocolate and everything in between to really get your creativity going.
Take it to the next level: Create unique spice blends for your lattes and cappuccinos, drawing inspiration from cuisines around the world. You can even offer “world tour” coffee drinks, each featuring a different cultural twist, keeping your menu as fresh as your coffee.
Encourage your patrons to come up with your next big flavor combo with a contest to recommend the next creative drink!
#97854 – Chai
#97849 – Ginger
#97883 – Lavender
#97880 – Pomegranate
#97831 – Swiss Chocolate
Search “MONIN” on the app for their 45+ flavors!
Looking for inspo? Monin has hundreds of recipes on hand for creative coffee and tea recipes using their flavors!
Curate an Extensive Tea Selection
Tea is another brew-tiful way to stand out. A diverse tea selection appeals to a wider audience, and offering everything from classic black tea to herbal blends creates more reasons for customers to visit. Consider featuring local and organic teas to boost your shop’s sustainability cred. This way, even if someone isn’t feeling a cup of joe, they can still steep into something delightful.
Take it to the next level: Offer a “tea flight” where customers can sample a selection of teas, much like a wine tasting. Or have a special teatime each day with finger sandwiches, scones and tea cookies available as a platter.
#23304 – Matcha Powder, 100gram
#99633 – Blueberry Hibiscus, 50CT
#99651 – Chamomile Medley, 50CT
OH/KY/TN/IL/IN
#22704 – Bluegrass Breeze, 48/1OZ
#99588 – Tiger Spice Chai, 4LB
#99348 – Masala Chai Concentrate, 12/32OZ
#99532 – Peach Blossom, 1LB
#97990 – Iced Classic Black Tea, 24/1GAL
COLORADO
#19525 – Chai Concentrate, 6/32OZ
#23503 – Colorado Green Tea, 50CT
#23502 – Colorado Chamomile, 50CT
#23487 – Colorado Iced Hibiscus, 12/12OZ
#99634 – Early Grey, 50CT
#99633 – Blueberry Hibiscus, 50CT
Have a Variety of Delicious Grab & Go Pastries and Food Items
There is no need to have a full kitchen to show that your coffee shop has the recipe for success. Consider curating specialty baked goods like muffins, croissants and other pastries baked fresh and brought to you by What Chefs Want. By going the extra mile with delicious options you’ll have customers buzzing with excitement about your shop.
Take it to the next level: Make sure to include gluten free and dairy free options for your guests who may appreciate the extra care for their dietary restrictions.
#90468 – Croissant – Ghyslain
#95776 – Macarons – Ghyslain
#18938 – Grandola Granola – Ellas – GF
#90246 – Rolled Wafer Cookies
#33997 – Yumbana Chocolate Chip Cookies – GF
#33986 – Yumbana Blueberry Muffins – GF
Prioritize Sustainability and Eco-Friendliness
Many customers prioritize sustainability and eco-friendliness when choosing where to spend their money. Set yourself apart by using compostable cups, lids, and utensils. Offer incentives for customers who bring their reusable cups, and implement recycling and composting programs. Share your sustainability efforts with customers to show your commitment to being responsible stewards of the environment.
#99381 – Compostable Eco Cup 12OZ, 1000CT
#99382 – Compostable Eco Cup 16OZ, 1000CT
#99303 – Compostable Eco Lid 10-24OZ, 1000C
With these tips, you can create a coffee shop that’s the cream of the crop. Whether it’s through specialty drinks, carefully curated milks, or delicious pastries, the key is to serve up something unique that keeps customers buzzing. With the right combination of quality and creativity, your coffee shop will be steaming ahead of the competition in no time.
And of course – if you are looking for even more coffee shop essentials, search COFFEE on the app or ordering website to see the hundreds of options available, including many of the everyday essentials that you need.
#98206 – Filters, 2GAL, 500CT
#99094 – Wooden Stirrer 7″, 5000CT
#99319 – Espresso Cleaner, 12/20OZ
#99160 – Hot Paper Cup 16OZ, 1000CT
#99095 – Hot Lid 12-20OZ, 1000CT
#10584 – Cold Cup Sip Lid 12-24OZ, 1000CT
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
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.
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.
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.
