In the heart of Kentucky, a remarkable initiative is making a significant impact on local communities. What Chefs Want, in collaboration with the Kentucky Department of Agriculture, is taking part in the Local Food Purchasing Agreement (LFPA) program. This is a venture that goes beyond just providing meals—it’s about building stronger local food systems and supporting Kentucky farmers. The LFPA program is authorized by the American Rescue Plan to maintain and improve food and agricultural supply chain resiliency.
Connecting Families with Local Goodness
Since its launch, the LFPA program has successfully connected thousands of Kentucky families with the bounty of local seasonal produce, value-added goods, and meats. The goal is simple yet profound: ensuring that families have access to fresh, locally sourced food at no cost.
In Kentucky, What Chefs Want is playing a pivotal role in the program by packing and distributing food boxes from the Bardstown warehouse, while also administering and funding distributions through key subcontractors such as Black Soil KY, Need More Acres and Locals Food Hub & Pizza Pub. The goal is ambitious: pack and distribute a total of 30,000 boxes in collaboration with partners by the summer of next year. Together, they are actively strengthening the local food system, supporting farmers, and creating a network that benefits both producers and consumers alike.
What Chefs Want has been actively involved in this project for a year, operating within a broader framework that includes the LFPA, the Federal purchasing program, and collaborations with various states, including Ohio and Kentucky. In Ohio, the team has been packing 500 boxes a week for the Second Harvest Food Bank of the Mahoning Valley in Youngstown, showcasing the success and scalability of their efforts.
LFPA Grants: A Closer Look
The LFPA program is backed by a substantial grant of $11,035,420 from the USDA, extending the grant period to August 2025. Exclusive purchases of local and regional foods, networking opportunities, and financial benefits for locally produced goods are key priorities.
What Chefs Want’s involvement in the LFPA program exemplifies a commitment to community well-being, sustainable food systems, and supporting local farmers. As they continue to make strides in Ohio and Kentucky, the impact of their efforts is not just seen in the numbers but felt in the lives of the families they serve. The LFPA program is a shining example of how partnerships between government agencies, businesses like What Chefs Want, and community organizations can create lasting positive change.
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 dynamic world of dining, one protein source is emerging as a star for its exceptional taste, versatility, and eco-friendly ethos. Allow us to introduce you to Maple Leaf Farms—the farm that’s revolutionizing how chefs and food enthusiasts perceive duck meat.
A Nutritional Marvel Awaits: The White Pekin Duck
Before we delve into the legacy and sustainable practices of Maple Leaf Farms, let’s uncover the nutritional treasure that is White Pekin Duck. Beyond its deliciousness, this duck variety boasts a commendable nutritional profile that’s catching the attention of chefs and foodies worldwide.
The White Pekin duck is a protein source that not only dazzles your palate but also supports your health goals. This duck variety has lower fat and calorie content compared to many other meats, making it a winning pick for those who crave incredible flavors while upholding a balanced diet.
A skinless duck breast weighs in at a mere 110 calories per 4 oz. serving, accompanied by a paltry 2 grams of total fat. Compare this to the leanest chicken breast, and duck claims the victory in the realm of lean meats.
Duck fat isn’t just a culinary secret; it’s a nutritional revelation. Bursting with monounsaturated fats, akin to revered olive oil, duck fat is a wonder in the world of healthy fats. Its saturated fat content is notably low, especially considering that much of it resides in the skin—which can be conveniently rendered off or removed before cooking, putting you in charge of your dish’s fat content. And this duck isn’t just about less fat; it’s about more goodness. This variety is a treasure trove of essential nutrients, boasting impressive quantities of iron and selenium—crucial elements that bolster your well-being.
Duck’s Culinary Identity: Red Meat with a Twist
Contrary to its poultry companions like chicken and turkey, duck strides into the realm of red meat, ushering in a diverse flavor profile akin to steak. This distinction lends duck a versatile culinary nature that shines in everything from elegant soirées to casual gatherings—a must-have ingredient for chefs aiming to elevate their creations.
Cooking duck is an art that marries precision with passion. Unlike traditional white meats, a skillfully prepared duck breast delights with a slight pink center when cooked to an internal temperature of 165 degrees Fahrenheit. This artistry doesn’t just ensure tenderness; it enriches the distinctive flavor profile duck is celebrated for.
In a world where flavor often collides with wellness, White Pekin duck bridges the gap. Its delectable taste, partnered with its stellar nutritional qualities, makes it a prime choice for health-conscious chefs and food enthusiasts alike.
Maple Leaf Farm Makes Duck Approachable
Maple Leaf Farms is on a mission to make duck a staple in every kitchen. From gourmet sit-down meals to approachable, shareable dishes, there’s a place for duck in every type of restaurant. Imagine duck tacos that tantalize the taste buds or savory appetizers like duck bacon wontons and crispy duck wings—these are just the beginning of your culinary journey.
For those curious but hesitant, Maple Leaf Farms offers recipes and inspiration on their website, guiding chefs of all levels to create delectable duck dishes that will have diners coming back for more.
A Legacy of Excellence and Sustainability
While the spotlight on White Pekin duck’s nutritional wonders shines bright, let’s shift our focus to the legacy that is Maple Leaf Farms—a story of passion, dedication, and an unwavering commitment to delivering unparalleled duck products.
Maple Leaf Farms’ journey begins with a dedication to sustainability. Partnering with local farmers and raising ducks in open-air barns at a comfortable temperature, their approach guarantees consistent, top-tier meat—a chef’s dream come true. With innovative barn designs that effectively manage waste and eco-friendly practices like repurposing manure for local fields, sustainability takes center stage.
No Waste, Just Excellence
Maple Leaf Farms’ commitment to sustainability echoes through every step, from processing ducks themselves to ensuring each part serves a purpose. No element is overlooked—even feathers find their place, transformed into pillows and comforters, showcasing a zero-waste mindset that’s both responsible and innovative.
A Global Impact with Local Roots
Maple Leaf Farms’ global presence retains a heartwarming small-town feel. From a modest 1958 Indiana duck operation, it has evolved into an international powerhouse, exporting to various corners of the world. This journey is a testament to their dedication to excellence, rooted in founder Donald Wentzel’s vision and carried forward through generations.
Culinary Excellence Meets Sustainability: Your Journey Begins
So, are you ready to elevate your creations with Maple Leaf Farms Duck? We offer a variety of Maple Leaf Farms duck products, delivered right to your door. Search our website or app for Maple Leaf or search by item code:
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!
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.
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.”
Springer Mountain Farms is a family-owned business nestled in the hills of the Blue Ridge Mountains with over 50 years experience in raising chickens. We exercise great care in all that we do, and our dedication to providing our chickens with a quality of life and healthy diet results in a healthier, more delicious chicken for our customers.
All Springer Mountain Farms chickens are responsibly raised on a high quality diet of pesticide-free, American-grown grains, without antibiotics, hormones, steroids or animal by-products -EVER! We are certified by the American Humane Association as being the most humane possible with verified regular, independent audits of all farms and facilities.
Search Springer on our website or app to see available Springer Mountain Farms Chicken products.
For more information about Springer Mountain Farms check out their website here.