Category

Fruit

Mar 08 2024
29

Unlocking Freshness: Essential Produce Storage Tips for Every Chef

By | Fruit, Produce, Vegetables

Have you ever faced the disappointment of discovering spoiled vegetables in your storage area, especially when prepping for a big service? Keeping your produce fresh is more than a task; it’s an art that every chef should master. In the fast-paced world of restaurant kitchens, understanding how to properly store your fruits and vegetables can make a significant difference in the quality of your dishes and your bottom line. We’re here to help.

Let’s get into some practical, no-nonsense tips for storing your produce. These strategies are designed to keep your ingredients at their peak for as long as possible, ensuring that every dish you serve is as fresh as can be.

Understanding Ethylene Producers and Sensitive Produce

Ethylene is a natural gas that some fruits and vegetables emit, accelerating ripening and, unfortunately, spoilage. Apples, bananas, and tomatoes are high ethylene producers, while leafy greens and potatoes are ethylene-sensitive. Keep them separated to avoid premature spoilage. Think of your storage space as a map, and strategically place your produce according to their ethylene characteristics.

High Ethylene Producers: Apples, avocados, bananas, peaches, pears, plums, and tomatoes produce high levels of ethylene. Store these items away from ethylene-sensitive produce to prevent hastening their ripening process.

Ethylene Sensitive: Leafy greens, broccoli, carrots, cucumbers, eggplants, potatoes, and watermelons are sensitive to ethylene. These should be stored separately from high ethylene producers to avoid premature spoilage.

Optimal Temperature and Humidity Zones

Different produce items thrive in different environments. Most vegetables prefer a cool, humid environment (around 45-50°F and 95% humidity), while fruits generally do best in a slightly warmer setting (about 50-60°F with 85-90% humidity). Investing in storage units that allow you to control temperature and humidity can drastically extend the life of your produce.

Leafy Greens: Store unwashed leafy greens at temperatures around 40°F. The shelf life of lettuce varies with its variety’s resilience. Green leaf and romaine last up to a week, whereas loose leaf, along with delicate Bibb and butter lettuces, spoil more quickly.

Root Vegetables: Carrots, turnips, and beets prefer cooler temperatures (32-40°F) and high humidity. When purchasing carrots, beets, or turnips with their greens attached, detach the greens to prevent them from drawing moisture from the root, helping the roots stay fresh longer. Store the roots in sealed zip-top bags or airtight containers in the fridge, and they’ll remain fresh for several weeks. Don’t discard the greens; they’re tasty in soups or stir-fries. Keep them separately like any leafy greens, and they’ll last about a week.

Tomatoes: Keep tomatoes at room temperature away from direct sunlight until they ripen. Once ripe, they can be moved to the refrigerator but should be brought back to room temperature before serving to enhance their flavor.

Eggplants: Store at room temperature if using within two days or in the crisper drawer of your refrigerator for longer storage. Avoid cold temperatures, which can damage their texture.

Potatoes & Sweet Potatoes: Store them in a cool, dark, and somewhat humid environment with good air flow. Both starchy varieties like russets and waxy types like Yukon Golds will last for several weeks if kept in a cool, dark location like an air-conditioned pantry, ensuring they are not near heat-producing appliances.

Bananas: Store bananas at room temperature, away from direct sunlight and heat to allow them to ripen evenly. Once they reach your desired ripeness, you can slow down further ripening by placing them in the refrigerator. The peel may turn brown, but the fruit inside will stay fresher for longer.

Proper Air Circulation is Key

Avoid packing your produce too tightly. Good air circulation is crucial to preventing mold growth and ensuring even temperature distribution. This might mean rethinking how you organize your walk-in cooler or storage shelves, but the effort will pay off in reduced waste and better-quality ingredients.

Mushrooms: Store in a paper bag in the refrigerator to allow air circulation. Plastic can trap moisture, leading to slimy mushrooms.

Berries: Keep berries in their original container in the refrigerator for proper air circulation. Avoid washing until right before use to prevent mold growth.

Citrus Fruits: Store lemons, limes, oranges, and grapefruits in a mesh bag or in the crisper drawer of your refrigerator. This allows for air flow and prevents them from absorbing flavors from other foods.

Dry vs Damp Storage

Some items, like onions and garlic, prefer a dry, well-ventilated space away from the cooler. On the other hand, leafy greens do best when slightly damp. Wrapping these in a damp cloth or storing in containers with a small amount of water can keep them crisp and fresh for longer.

Onions and Garlic: Store in a cool, dry, well-ventilated area, never in a plastic bag or airtight container. They prefer darkness and can last for several months when stored properly. Avoid storing near potatoes, which can emit moisture and gases that can cause onions to spoil more quickly. Don’t worry if your alliums start sprouting green shoots; both the bulbs and the shoots are edible.

Herbs: Soft herbs like cilantro and basil enjoy a damp environment. Trim the stems, place them in a glass of water, and cover loosely with a plastic bag to create a mini greenhouse effect. Hard herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in a container in the refrigerator.

Regularly Rotate Your Stock

First in, first out (FIFO) isn’t just a catchy acronym; it’s a principle that should govern how you manage your inventory, but you know that. Regularly rotating your stock ensures that older produce gets used before it spoils, reducing waste and saving money.

Invest in Quality Storage Containers

Not all storage containers are created equal. Invest in high-quality, food-safe containers that are designed for produce storage. Look for features like built-in ventilation or the ability to regulate humidity. These containers can be a game-changer for extending the shelf life of your fruits and vegetables.

Use moisture-control mats when you can. Place these mats at the bottom of shelves or bins where you store produce. They help maintain optimal moisture levels and prevent the direct contact of produce with cold surfaces, reducing spoilage.

Be Mindful of Cross-Contamination

Always be aware of the potential for cross-contamination between produce and other foods, especially raw meats. Always store fruits and vegetables above raw meats, poultry, and seafood to prevent any drips or contamination.

At What Chefs Want, we understand that managing a kitchen’s inventory, especially the produce, can be challenging. But with our fresh produce delivery, the right knowledge and tools, it’s possible to significantly reduce waste, save money, and ensure that your dishes are always made with the freshest ingredients possible. Our produce experts are always here to provide guidance, answer your questions, and help you select the best products for your needs. Don’t hesitate to reach out to us for personalized advice on how to keep your fruits and vegetables in top condition. Let us help you make your kitchen operations smoother, one fresh ingredient at a time.

Mar 01 2024
28

Squeezing the Best Out of Spring: Citrus with Sunkist

By | Fruit, Produce

In our quest to squeeze the best out of the citrus world, What Chefs Want got to chat with Courtney Carlton, Key Account Manager II Foodservice at Sunkist. Known for their zestful approach to citrus, Sunkist stands out in a grove of competitors, offering flavors that chefs just can’t resist. Carlton tells us what makes Sunkist not just another citrus supplier but a true partner in the culinary industry. From their sun-soaked groves to your kitchen, discover how Sunkist keeps things fresh, sustainable, and delicious.

Can you explain what it means for Sunkist to be an agricultural cooperative?

Courtney: Since 1893, we’ve been doing what we do best: growing citrus. Sunkist Growers is made up of over 1,000 citrus farmers in California and Arizona. Second, third, fourth and fifth generation farmers were raised on the family farm where their parents (and grandparents) taught them about growing citrus, with each generation building on the knowledge passed down. Founded on the principle that we are stronger together, our growers work to offer quality, fresh citrus from our farms to tables everywhere.

Can you describe the unique flavor profiles of Sunkist citrus varieties?

Courtney: We grow nearly 40 different varieties of citrus from oranges and lemons to grapefruit and tangelos.

Oranges – The citrus that started it all for Sunkist. We grow four different kinds of oranges with one thing in common: flavor. Sweet, juicy flavor.

  • Oranges 125/138 Count – item #10557
  • Oranges 100/113 Count – item #10541
  • Oranges 48-56 Count – item #10542

Lemons – Sometimes tart, sometimes sweet. But always in season. Lemons are an all-year kind of thing, but they’re known as a chef’s zest friend! Zest them, squeeze them, char them. They’re incredibly versatile and a great alternative to salt (we call it “s’alternative”), reducing sodium without sacrificing flavor.

  • Lemons 165 Count – item #10504
  • Lemons 140 Count – item #10507
  • Lemons 115 Count – item #10506

Grapefruit – Snack or meal? Sweet or tart? Grapefruit goes both ways. But the one thing grapefruit never waivers on: nutrition. Add this zesty ingredient to your menu to encourage healthy habits in your restaurant.

  • Grapefruit – 40 Count- item #10500
  • Grapefruit – 27 Count – item #99835

Tangerines & Tangelos – Just the sweetest little things. And, in some cases, tangy and bold. They may have shorter seasons, but trust us, there’s no shortage of flavor there. A perfect limited-time special to add to your menus.

California Mandarins – Not just for snacking. This versatile ingredient makes for the perfect addition to salads, marmalades, cocktails, and more.

Seasonal Citrus Favorites

What are some of the favorite seasonal citrus fruits among chefs and why?

Courtney: Specialty citrus is a great way to bring the excitement of seasonal, limited-time specials to your menus.

Cara Cara oranges are super sweet, seedless oranges with a bright pink flesh inside. This fruit pairs well with a variety of dining trends, from health claims around natural sweetness to the plant-forward movement, as well as exotic fruit applications in beverages and desserts. For breakfast, consider adding segments to almond ricotta toast or zest to waffles, stepping up lunch menus with a honey orange glazed shrimp or adding a burst of flavor to your cocktails with a Chevere Cosmopolitan.

  • Cara Cara Oranges – 18 lb case – item #10550

Blood oranges bring a bold and iconic flavor to a dish. Not only is the ruby color beautiful for any topping, but the hint of raspberry flavor makes a great juice or marinade for a dish. Their color is due to a naturally occurring pigment called anthocyanin, not typically found in citrus but common in other red fruits, such as grapes. This plays well with the Millennial and Gen Z audience as they are frequently drawn to unique, ‘gram-worthy dishes.

  • Blood Oranges – 18 lb case – item #10535

Could you highlight any lesser-known citrus varieties that chefs might find intriguing?

Courtney: Minneola tangelos have a bold, juicy flavor that packs a punch in any dish or drink. They have a shorter season, available January through April, making it a great addition to limited-time offerings on menus. Upgrade any cocktail that uses orange juice for Minneola tangelo juice for a bolder flavor or marinate any protein with this bold, juicy variety for an extra kick.

Ojai Pixie tangerines are another delicious variety (the sweetest we have at Sunkist) that is grown exclusively in Ojai, CA. Embrace the sweetness and pair with ginger to make a balanced and refreshing rosemary pixie cocktail, or kick up the sweetness in any salad with segments of this sweet addition. Only available from mid-March to May, this variety brings you a tiny taste of Ojai, making them the perfect peel good getaway.

  • Ojai Pixie Tangerine – 18-20 lb case – item #10543

Spring Recipe Inspirations

What are some spring-inspired recipes that showcase the versatility of Sunkist citrus?

Courtney: Fresh Sunkist citrus is the perfect ingredient for many chefs’ favorite recipes. Whether sweet or tart, citrus adds a healthy flair, and packs a flavorful punch. Need inspiration? Check out our featured recipes below, or search through our collection of favorites.

Can you provide tips for chefs on incorporating citrus into their spring menus?

Courtney: Citrus is unique in that every piece of the fruit can be utilized and incorporated into your recipes. From peel to pulp, you can add flavor in every step of a recipe. Zest the peel for added flavor, segment the citrus for pops of acid, squeeze for fresh juice and preserve peels to create marmalades and spreads. 

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

Feb 22 2024
28

Fresh & Flavorful Easter Menu Inspiration

By | Desserts, Easter, Fruit, Ham, Local, Local and Specialty, Meats, Pork, Poultry, Produce, Salads, Vegetables, What Chefs Want

Spring hasn’t sprung yet, but hopefully it will SOON, and with it comes the joyful celebration of Easter! It’s that egg-stra special time of the year when the world bursts into a kaleidoscope of colors and flavors, heralding new beginnings and fresh starts. As chefs we find ourselves inspired by the season’s bounty, eager to create menus that reflect the vibrancy of spring.

In this blog, we’re hopping into the kitchen to whip up an array of Easter dish menu inspo to impress your guests. From classic favorites to new twists on traditional dishes, we’ll explore menu options and then deliver all the fresh ingredients you need!

Starters

Deviled Eggs

A classic starter made with fresh eggs, mayonnaise, Dijon mustard, and a dash of paprika. Perfect for Easter, these eggs symbolize new beginnings and are a hit for their creamy texture and savory taste. Get creative by adding a garnish of fresh herbs or a sprinkle of crispy bacon bits. Try piping the filling for an elegant touch.

  • Eggs – Non-GMO, Free-Range – 15 dozen – item #80005
  • Mayonnaise – Kewpie – 17oz bottle – item #90160
  • Dijon Mustard – Clovis – 12/7 oz – item #95211
  • Smoked Paprika – La Chinata – 750G – item #96619

Smoked Salmon Platter

The rich, velvety smoked salmon pairs beautifully with the tangy capers and the crisp bite of red onion. Spread a dollop of cream cheese on a cracker, top it with salmon and capers, and you’ve got yourself a bite-sized delight. For a creative twist, arrange the salmon in rose shapes – it’s a platter that’s as delightful to look at as it is to devour! Ideal for a spring menu, its light and refreshing taste pairs wonderfully with crisp white wines. Serve on artisan bread or blinis for an elegant touch.

  • Smoked Salmon – Kendall Brook – 2-3Lb – item #48725
  • Capers – Nonpareil – 32oz Jar – item #90508
  • Red Onion – Diced 2/5 Lb Cs – item #70015
  • Cream Cheese – Smithfield 10X3 Lb Cs – item #91160

Spring Pea Soup

Spring is in the air and in Spring Pea Soup! Made with the freshest of peas, be they fresh or frozen, this soup is a vibrant green ode to the season. Infused with the delicate flavors of mint, onion, and garlic, and simmered in a rich vegetable broth, it’s a light yet flavorful start to your Easter feast. For a gourmet twist, add a dollop of crème fraîche and a sprinkle of lemon zest.

  • Peas – Frozen 12/2.5 Lb – item #07773
  • Vegetable Base – Sauteed – 16oz Tub – item #21754
  • Fresh Mint – 1/4 Lb – item #40052
  • Onion – Diced Yellow – 2/5 Lb Cs – item #70032
  • Garlic – Peeled Domestic – 5 Lb Jar – item #70121

Spring Salad

A mix of greens, strawberries, goat cheese, candied pecans, and balsamic vinaigrette. The sweetness of the strawberries complements the tangy goat cheese, making it a refreshing choice for a spring day. Tip: Toss the greens with the vinaigrette right before serving to keep them crisp, and add the strawberries and pecans on top to maintain their texture. Toss in some edible flowers for a pop of color.

  • Spring Mix – Eden Valley – 2/1.5 Lb – item #19040
  • Strawberries – KY Greenhouse -10/12oz – item #34010
  • Goat Cheese – Crumbles 2/2Lb Cs – item #96537
  • Pecans – Raw Pieces – 2 Lb Bag – item #95322
  • Fig Balsamic – 8.45oz Bottle – item #29869

Main Course

Roast Lamb

Lamb is a traditional Easter dish, symbolizing spring and renewal and an Easter menu wouldn’t be complete without a show-stopping roast lamb. We recommend the succulent Freedom Run Farm leg of lamb, rubbed with a medley of garlic, rosemary, and thyme, then roasted to perfection. Let the lamb rest before carving to ensure each slice is juicy and full of flavor. Serve with a side of mint sauce or red wine reduction.

  • Freedom Run Farm Leg of Lamb – 2 Ct Cs – item #62505
  • Rosemary – Hydro-grown in OH – 1oz – item #19141
  • Thyme – Fresh 1/4 Lb – item #40043
  • Salt – Bourbon Smoked KY 18oz – item #96002
  • Pepper – Bourbon Smoked KY 7.5oz – item #97093

Honey Glazed Ham

Sweet, savory, and irresistibly delicious, Honey Glazed Ham is a crowd-pleaser. The glaze, a blend of honey, brown sugar, Dijon mustard, and cloves, caramelizes beautifully, giving the ham a glossy finish and a depth of flavor that’s hard to resist. Serve it with some spring greens or a side of scalloped potatoes, and watch it disappear faster than an Easter egg on a hunt! For a unique twist, try adding a splash of bourbon to the glaze.

  • Ham – Spiral Sliced Halves 4CT-9Lb Avg – item #00447
  • Honey – Wildflower Local 16oz Jar – item #19304
  • Sugar – Bourbon Smoked 13oz Jar – item #97222
  • Cloves – Hand-picked, Whole 14oz – item #97028

Herb Roasted Chicken

For a lighter yet equally festive option, Herb Roasted Chicken is a menu must. Seasoned with a mix of fresh herbs, garlic, and lemon, roasted to golden perfection with a crispy skin and moist, flavorful meat. It’s a dish that’s both simple and elegant. A pro tip: roast the chicken on a bed of vegetables for an all-in-one dish that’s bursting with flavors and colors.

  • Whole Chicken – Joyce Farms 3Lb/12 Ct – item #97671
  • Rosemary – Hydro-grown in OH – 1oz – item #19141
  • Thyme – Fresh – 1/4 Lb – item #40043
  • Garlic – Peeled Domestic – 5 Lb Jar – item #70121

Vegetarian Lasagna

Layered with seasonal vegetables, ricotta, and a rich tomato sauce. A great meat-free option that’s hearty and satisfying. Consider using grilled vegetables like zucchini and bell peppers for added depth of flavor. It’s a hearty, comforting dish that’s sure to satisfy vegetarians and meat-lovers alike.

  • Spinach – Baby Cleaned – 4 Lc Cs – item #20280
  • Zucchini – 1/2 Bushel – item #20604
  • Mushrooms – Exotic Sliced – 5 Lb Cs – item #30906
  • Basil – Fresh – 1/4 Lb – item #40037
  • Ricotta – Polly-O – 5 Lb Tub – item #91094
  • Mozzarella – Shredded – 5 Lb Bag – item #91151
  • Marinara Sauce – Brownwood Farms in Athens, OH 6/16oz – item #22588
  • Lasagna Noodles – Lotsa Pasta Frozen – 5 Lb Slab – item #95621

Salmon with Lemon-Dill Sauce

Brighten up your Easter table with Salmon with Lemon-Dill Sauce. The salmon, cooked to flaky perfection, is complemented by a zesty lemon-dill sauce that adds a refreshing hit of flavor. It’s a dish that’s light yet satisfying, and the sauce is a game changer – creamy, tangy, and herby.

  • Salmon Fillets – Center-cut, skin-off 6oz – item #49106
  • Fresh Dill – 1/4 Lb – item #40038
  • Lemon – 12 Each – item #04019
  • Butter – Beurremont 83% – 1 Lb Log – item #93069
  • Cream – Snowville (OH) 9/16oz – item #18643

Sides

Scalloped Potatoes

A classic side that never goes out of style. Thinly sliced potatoes layered with a rich, garlicky cream sauce and baked until golden and bubbly – it’s comfort food that’s perfect for an Easter feast. For best results, slice the potatoes evenly to ensure they cook uniformly.

  • Thinly Sliced Potatoes – Peeled & Sliced 1/4″ – 20 LB Cs – item #17208
  • Heavy Cream – 36% – Quart – item #16407
  • Garlic – Chopped, In Water – 32oz – item #70111
  • Cheddar Cheese – Feather Shred – 5 Lb – item #15418
  • Thyme – Dried – 6oz Jar – item #97124

Roasted Asparagus

As spring’s favorite vegetable, our Roasted Asparagus is a simple yet elegant side dish that’s perfect for Easter. Drizzled with olive oil, seasoned with salt and pepper, and roasted until tender-crisp, these green spears are a healthy addition to your feast. The key to perfection is not to overcook them – they should retain a bit of crunch. A sprinkle of lemon zest or Parmesan cheese just before serving can add a bright or savory note to this delightful side.

  • Fresh Asparagus – Large – 11Lb Cs – item #20080
  • Olive Oil – EVOO w/ Lemon – 6/250ml – item #95434
  • Lemon Zest – Ravifruit – 1.12Lb Tub – item #95877
  • Parmesan Cheese – Middlefield – 12/8oz – item #25844

Honey-Glazed Carrots

Add a touch of sweetness to your table with our Honey-glazed Carrots. This dish transforms the humble carrot into a caramelized, tender, and sweet side that pairs wonderfully with any Easter main. The secret lies in the slow roasting, which allows the natural sugars to emerge, complemented by a touch of honey. For an extra flair, a pinch of cinnamon or thyme can elevate this dish to new heights.

  • Carrots – Tri-colored Hand Carved – 5 Lb – item #20462
  • Honey – Mitica Orange Blossom – 7oz Jar – item #93506
  • Butter – Plugra Unsalted – 1 Lb – item #93005
  • Parsley- Micro – 6zo Pack – item #02937

Desserts

Carrot Cake

Carrot Cake, a timeless Easter classic, is a moist and flavorful dessert that’s hard to resist. Loaded with grated carrots, spices, and nuts, and topped with a creamy cheese frosting, it’s the perfect end to your Easter meal. For an added touch, decorate with edible flowers or Easter-themed cake toppers for a festive look.

  • Carrots – Shredded – 5 Lb Bag – item #20469
  • Cinnamon – Ground -1 Lb Tub – item #97025
  • Nutmeg – Ground 1 Lb Tub – item #97068
  • Ginger – Ground 12oz Jar – item #97053
  • All Spice – Ground 16oz Jar – item #97002
  • Cloves – Ground 16oz Jar – item #97027

Lemon Tart

The Lemon Tart is a celebration of spring’s citrusy delights. With a buttery, crisp tart shell filled with a tangy lemon custard, it’s a refreshing and elegant dessert. The key to a great lemon tart is the balance between sweet and tart, and a perfectly baked crust (or a delicious, ready-made option). Garnish with a sprinkle of powdered sugar and some fresh berries or edible flowers for an extra pop of color.

  • Lemon Zest – Ravifruit – 1.12Lb Tub – item #95877
  • Lemon Juice – Natalie’s – 6/32oz Cs – item #99201
  • Tart Shell – 3.25″ Sweet, Straight – 72 Ct – item #90292
  • Edible Flower – Pansies Mix 50 Ct Pack – item #40032

Drinks

Spring Punch

A fruity and refreshing blend of juices, soda, and a splash of something sparkling. Garnish with fresh berries and mint for a festive touch. For an adult version, a splash of your favorite spirit can add an extra kick.

  • Pineapple Orange Juice – 6/16oz Case – item #02718
  • Ginger Beer – Fever Tree – 6/4/6.8 Case – item #99772
  • Fruit Puree – Pomegranate – 30oz Jar – item #95842
  • Strawberries – Topped & Halved – 4 Lb Cs – item #17103
  • Flowers – *Basil Blossoms – 50 Ct Pack – item #02736

Mint Lemonade

Freshly squeezed lemonade infused with mint. It’s cool, refreshing, and the mint adds a fresh spring twist. Serve it over ice and garnish with mint leaves and lemon slices for a drink that’s as beautiful as it is tasty. Here is another opportunity to add a little something extra to make this an adult beverage.

  • Puree – Meyer Lemon – 30oz – 95831
  • Mint Leaves – Hydro-grown (OH) – 1oz – 19137
  • Sugar – Monin Pure Cane Syrup – 750ml – 99439
  • Sparkling Water – Mountain Valley – 12/1 LTR – 18095

Each dish on this menu is thoughtfully chosen to celebrate the flavors of spring and the joyous spirit of Easter. Whether it’s the classic comfort of scalloped potatoes or the refreshing zing of mint lemonade, these dishes are sure to delight and impress at any Easter gathering!

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

Jan 05 2024
24

Valentine’s Day Menu: A Culinary Love Affair for Your Restaurant

By | Beef, Chef's Feed, Chocolate, Desserts, Fruit, Gourmet, Hors d'oeuvre, Meats, Oysters, Produce, Seafood, What Chefs Want

This Valentine’s Day, let your restaurant become the stage for a culinary love affair. As the festive season ends, it’s time to shift our focus to the upcoming celebration of love. We recognize the importance of crafting an exceptional dining experience for patrons seeking to impress that special someone with an amazing dining experience or patrons who want to treat themselves! What Chefs Want has curated a selection of premium ingredients to help chefs craft menus that enchant patrons celebrating their love. Let’s explore the possibilities:

Amorous Appetizers

Oysters on the Half Shell

Begin your romantic evening with the briny essence of fresh oysters, known for their aphrodisiac qualities. Shuck and serve these delicacies chilled, enhancing the experience with a squeeze of lemon. We have a large variety of fresh oysters on hand week to week in each region, so make sure to check our app for options and availability. A couple of our recent favorites include:

  • Connecticut Blue Point – from Norwalk Island, CT – these oysters are 3.5 inches in size with a medium salinity, springy meats and light mineral finish
  • Miyagi – from Hood Canal, WA – these oysters are 3 inches in size with substantial meats, a savory brine and a tangly cucumber finish.

Artichoke Heart Bruschetta

Artichoke Heart Bruschetta is a luscious appetizer featuring a blend of chopped artichoke hearts (item #90600), diced cherry tomatoes, fresh basil, and minced garlic atop golden toasted baguette slices, all drizzled with olive oil and truffle balsamic glaze (item #29853) for a flavorful and aphrodisiac-rich culinary delight.

Truffle-Infused Deviled Eggs

Level up the classic deviled eggs with a touch of luxury. Drizzle them with Regalis Black Truffle Oil (item #95402) and top with canned Truffle Peelings (item #90536) for an irresistibly earthy flavor.

While both oysters and artichokes are commonly touted to have aphrodisiac properties, there isn’t much evidence backing either. Other popular (but not scientifically proven) aphrodisiacs include chocolate, honey, hot chilies, figs and strawberries.

Seafood Sensations

Lobster Tails

Need we say more? Help your guests impress their special someone with succulent Canadian Lobster Tails (item #48421). Grill or steam these 5-6 oz treasures to perfection, creating a dish that captures the sweet and distinctive flavors of the cold waters of eastern Canada.

Pan-Seared Halibut Fillet

Show off the deep, rich flavors of wild Halibut (item #48052). These skin-on fillets promise a delicate sweetness and firm, flaky texture. Pan-sear and serve with a light citrus drizzle for an exquisite main course.

Scallops

Consider featuring U-10 Dry Domestic Scallops (item #32502), a delicacy renowned for their large, succulent profile. Perfect for a romantic menu, these scallops can be expertly seared and served with a velvety truffle risotto or nestled atop a bed of creamy cauliflower puree, adding an elegant touch to your menu.

Protein Packed Passion

Porterhouse for Two

Share the love with a perfectly cooked Porterhouse Beef (item #1089) for two. This cut combines the tenderness of the filet mignon with the rich, flavorful strip steak. Fire up the grill and savor the best of both worlds. For a decadent touch consider adding a Red Wine Reduction Sauce. This rich and velvety sauce not only adds depth of flavor but also brings a luxurious and romantic element to the dish.

Lamb Lollipops Duo

Embrace the “two of ewe” with individual lamb rib chops (item #98661) from New Zealand. These 2 oz lollipops are a delightful balance of tenderness and robust flavor. Season with herbs and pan-sear for an elegant touch. Or drizzle them with a balsamic rosemary reduction. The sweet and tangy notes of balsamic, combined with the earthy aroma of rosemary, will complement the succulence of the lamb

Poulet Rouge Fermier

Consider featuring Poulet Rouge Fermier (item #847) as the star of a shared platter for two. Roast it with aromatic herbs and serve alongside decadent sides like truffle-infused mashed potatoes or roasted vegetables. The act of sharing a beautifully prepared bird adds an intimate touch to the dining experience. The exquisite Poulet Rouge Fermier from Joyce Farms is not just a chicken; it’s a symbol of culinary excellence, renowned for its exceptional flavor, succulence, and heritage breeding.

Decadent Desserts

Chocolate-Dipped Stem Strawberries

A Valentines Day classic! Create a sensual experience with stem strawberries (item #10404) perfect for chocolate-dipping. Melt the finest dark chocolate and dip each berry, adding a touch of sweetness to your romantic evening. Consider using the gorgeous and tasty pink ruby chocolate to up the Valentines aesthetic.

Raspberry Rose Petal Sorbet

Refresh the palate with a homemade sorbet featuring juicy raspberries (item #10412) and edible flowers. The floral notes will add a romantic touch to your dessert and your plating. For our large selection of edible flowers search flowers on our ordering site or app.

Filled Chocolate Tulip Cups

End your evening on a sweet note with chocolate tulip cups (item #92114). Fill these delicate cups with a rich chocolate mousse or berries for a visually stunning and delicious finale. We love these because you can use them as a beautiful canvas to fill with whatever creative ideas you have to wow your diners!

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

Dec 14 2023
24

How to Craft a Standout Charcuterie Board

By | Appetizers, Catering, Charcuterie, Cheese, Chef's Feed, Fruit, Gourmet, Gourmet Cheese, Holiday, Hors d'oeuvre, Meats, Snack Foods, What Chefs Want

The art of creating a charcuterie board goes beyond assembling an assortment of cured meats and cheeses. It is a culinary symphony that combines flavors, textures, and aesthetics to delight the senses. In this guide, we will explore the key elements of crafting the ultimate charcuterie board, from balancing flavors to adding artistic touches that can set the experience at your restaurant apart from all the others.

Balancing Flavors: Key Components

Variety of Cured Meats:

Start with a selection of high-quality cured meats. Include a mix of textures and flavors, such as prosciutto for its delicate saltiness, spicy chorizo for a kick, and genoa salami for a robust taste.

Some of our favorite suggestions:

Smoking Goose Wagyu Beef Bologna (item #33841) – This domestically raised Wagyu beef, from the same breeds as prized Japanese Kobe beef, is expertly spiced with white and black peppercorns, mustard, coriander, and paprika. Pork-free and hot-smoked for a fully cooked and flavorful experience, it boasts a honeycomb casing that ensures beautifully petal-shaped slices, perfect for serving on charcuterie boards.

North Country #1 Salami (item #03921 / 95058 / 95059) – North Country’s richest and creamiest salami, featuring bold flavors infused with cheese from Blue Jacket Dairy in Bellefontaine, OH, Chardonnay from Debonnne Vineyards in Madison, OH, along with the zesty addition of chopped garlic and fresh sage.

Tempesta Brandy & Sage Paté (item #32191 / 32238) – This is Tempesta’s chicken liver paté, seasoned with a savory blend of sage and aged brandy.

Cheese Selection:

Choose a diverse array of cheeses, ranging from soft and creamy brie to sharp cheddar. Include different milk types like cow, goat, and sheep to offer a variety of textures and flavors.

One of our favorite rules of thumb, choose something hard, something soft and something blue.

Surprise your guests with unique cheeses. These unexpected flavors can be a memorable addition.

Some of our favorite suggestions:

Tulip Tree Trillium (item #25790 / 27177) – This cow’s milk triple cream, bloomy-rind cheese draws inspiration from French classics, Camembert and Brie. Boasting a soft, buttery texture with rich, smooth flavors and gentle lactic tones, it earned second place in the World Cheese Competition in 2020.

Sequatchie Cove Shakerag Blue (item #91934) – Shakerag is a crumbly yet dense blue-veined cheese cloaked in local fig leaves which have been soaked in Chattanooga Whiskey. Its sweet and fruity interior is reminiscent of root beer, and lends itself to more savory notes of bacon and dark chocolate towards the rind.

Kenny’s 10 year Reserve Cheddar (item #32172) – Get it while it lasts! Fans of Kenny’s Reserve Cheddar or extreme-aged cheddars will love this 10-year old offering. Surprisingly buttery for its age, it has taken on many of the characteristics of a heavily-aged Gouda with plenty of crystallization and a very strong caramel finish.

Capriole Mont St. Francis (item #91113) – Mont St. Francis, an intense, beefy, and earthy cheese, embodies a hearty and stinky character with its semi-hard texture and rich profile. Crafted by Capriole Farmstead, this award-winning goat cheese is meticulously handmade, using milk sourced from a local Indiana farm.

Accompaniments:

Add complementary accompaniments like honey, mustard, jams and chutney to enhance the flavors of both the meats and cheeses. These condiments provide a sweet, tangy, or spicy contrast.

Make sure to include something sweet and something spicy to accompany the varying flavors you’ve already picked with the meats and cheeses.

Some of our favorite suggestions:

Membrillo/quince jam (item #93605 / 96328) – Membrillo (quince paste) contains only three ingredients: quince, sugar, and lemon, cooked into a reddish paste. The naturally high pectin content in the Valencian quince gives the paste its firm and jelly like texture.

Orange blossom honey (item #93506) – This honey is brimming with bright, citrusy notes that are sure to captivate your palate, made from orange blossoms to impart a mild and citrus-scented flavor you’re bound to adore.

Whole grain mustard (item #95107 / 95106) – A pleasant and very sweet mustard that acquired its flavor as a result of the maceration of the whole mustard seeds in the cider vinegar.

Fresh, Dried and Pickled Produce:

Incorporate fresh and dried fruits, such as figs, grapes, or apple slices, to add a natural sweetness and refreshing element that balances the richness of the meats and cheeses.

To balance out the bread-based vessels to hold your bites, consider including bell peppers or celery to serve as your base as well.

Include pickled or briny vegetables like pickles, pickled onions, or olives. Their tangy and briny flavors cut through the richness of the meats and cheeses.

Some of our favorite suggestions:

Fig almond cake (item #94036 / 91179) – Handmade in Valencia, Spain, this wheat-free cake is crafted from Pajarero figs and Marcona almonds – a traditional combination with nothing else. Your gluten-sensitive friends will thank you for this flourless delight, where almonds are hand-pressed between layers of whole dried figs.

Gordal olives (item #98866 / 95556) – The name gordal means “the fat one” due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive.

Pear Mostarda (item #90596 / 30086) – This traditional condiment from Mantova skillfully balances hand-cut candied pears with a hint of potent mustard extract.

Textured Crackers,  Bread, Nuts and Seeds:

Introduce a variety of textured crackers and breadsticks to add crunch and variety. Choose options with nuts or seeds for an extra layer of flavor and visual interest.

Incorporate a selection of nuts and seeds, such as candied pecans or roasted almonds. They add a delightful crunch and nuttiness to the board.

Some of our favorite suggestions:

Quicos corn nuts (item #17595) – GMO-free Quicos are giant corn kernels that have been soaked in water, then fried and salted. This delightfully cruncy snack pairs perfectly with beer and is a great addition to a cheese plate.

Le Tresor Crackers for cheese (item #92321) – These little bite sized waffle crackers might be the perfect cracker! Light enough to not overpower your topping, but just the right thickness to not fall apart while you dress it with your favorite spread.

Blanched Hazelnuts (item #95340 / 95313) – Blanched hazelnuts are hazelnuts, or filberts, have had their skins removed, revealing a smooth and creamy nutty interior. This enhances the hazelnuts’ flavor profile by eliminating any bitterness associated with the skin

Aesthetic Touches

Artful Arrangement:

  • Arrange the elements in a visually appealing manner. Place cheeses of different shapes and colors strategically, and layer cured meats in a cascading fashion. Creating symmetry or asymmetry can both be aesthetically pleasing so do whatever you feel works best for your ingredients.
  • Consider placing meats and cheeses that you want to encourage pairing next to each other.
  • Make the meat stand out, literally. Fold or roll salami and prosciutto to give it more shape and add volume on the board.
  • And keep in mind that placement is important. Hard cheeses should be on the outside of the board if they aren’t already sliced, and soft/spreadable cheeses toward the inside, to make accessing everything easier.

Microflowers and Herbs:

Bring on the color by garnishing with microflowers and fresh herbs. Edible flowers like pansies, purple pepper, or fire stix add an unexpected pop of color, while herbs like rosemary or thyme contribute fragrance and a hint of freshness.

Pansies – Edible Mix (item #40032) – Pansies are one of the most popular edible flowers, both because you can eat their sepals and because they come in such a wide array of colors.

Purple Pepper Micro (item #02377) – Beautiful dark purple colored 6-7 petaled gems. Mild, sweet bell pepper taste.

Firestix (item #40310) – Firestix are the brightly colored flowers of the amaranth plant. The blossoms have a delicate, plume-like appearance and can be purple, magenta, red, gold and green in color and a neutral flavor that is mildly reminiscent of corn silk.

Crafting the ultimate charcuterie board is an art that combines flavors, textures, and aesthetics. By balancing a variety of cured meats, cheeses, and accompaniments, and adding artistic touches like microflowers, you can create a visually stunning and palate-pleasing experience. Don’t be afraid to experiment with unexpected ingredients, as they can elevate your charcuterie board to new heights, leaving a lasting impression on your guests.

Oct 27 2023
17

Eerie Eats: A Guide to Spooky Produce

By | Fruit, Produce, Vegetables

🎃👻 Welcome, fellow kitchen magicians, to a spine-tingling tour of the eerie and exotic produce that’s bound to haunt your kitchen this Halloween season! We’ve summoned a ghoulish gallery of weird and wonderful ingredients that will make your culinary cauldron bubble with delight. No need to be a “ghoulmet” to enjoy these mysterious morsels!

Salsify – The Ghostly Root 👻

Flavor Profile: Salsify, with its slender, parsnip-like appearance, has a subtle, earthy flavor with hints of oyster and artichoke.

Fun Fact: Roast or puree salsify for a side dish that’ll make your taste buds howl or use it as a secret ingredient in a devilishly delightful soup.

Item #20536

Chinese Eggplant – The Purple Phantoms 💀

Flavor Profile: Slim and svelte, Chinese eggplants have a mild, slightly sweet flavor, perfect for absorbing savory sauces.

Fun Fact: Slice and dice these purple phantoms for a ghoulish stir-fry or a wicked tempura dish.

Item #20071

Lotus Lilly Root – The Swampy Relic 🐉

Flavor Profile: With a crunchy texture and a subtle, nutty flavor, these aquatic wonders add a mystical touch to your dishes.

Fun Fact: Add slices to a sinister stir-fry or tempura, bringing an otherworldly crunch to your meal.

Item #20530

Gooseberries – The Enchanted Orbs 🦢

Flavor Profile: Tangy and sweet, these bewitched berries offer a burst of flavor with a hint of sourness.

Fun Fact: Gooseberries make spellbinding jams and jellies for your spooky morning toast.

Item #02279

Bulls Blood Micromix – The Haunting Greens 🌱

Flavor Profile: This blend of microgreens combines the earthy taste of beets with a hint of spinach, making it a ghastly garnish.

Fun Fact: Use these haunting greens as a creepy crown on top of your ghoulish soups or eerie entrees.

Item #40311

Romanesco – The Alien Cauliflower 🛸

Flavor Profile: This fractal-like brassica boasts a nutty, earthy flavor, perfect for a truly out-of-this-world experience.

Fun Fact: Roast it with some olive oil and garlic for an otherworldly side dish.

Item #20974

Finger Limes – The Wicked Wonders 🧟‍♂️

Flavor Profile: These citrus grenades burst with tangy, caviar-like pearls of flavor, like a citrus potion for your dishes.

Fun Fact: Use them as garnish on spooky cocktails or salads for a surprising burst of citrusy “scream.”

Item #40500

Black Garlic – The Vampire’s Delight 🦇

Flavor Profile: Fermented garlic that’s dark as midnight, it offers a sweet, molasses-like richness with a hint of umami.

Fun Fact: Create a sinisterly delicious black garlic aioli for your monstrous burgers or pasta dishes.

Item #20979

Kohlrabi – The Alien Abduction 👽

Flavor Profile: This extraterrestrial-looking veggie tastes like a crisp and mild blend of radish and broccoli stems.

Fun Fact: Slice them into spooky UFO-like discs and dunk them in your favorite dip for a cosmic snack.

Item #20916

Cactus Pears – The Prickly Surprise 🌵

Flavor Profile: These thorny treasures offer a sweet, watermelon-like flavor with a hint of kiwi.

Fun Fact: Turn cactus pears into a bewitching jelly for spreading on sinister scones.

Item #10750

Brown Clamshell Mushrooms – The Fungal Fright 🍄

Flavor Profile: These dark, delicate mushrooms have a mild, earthy flavor with a hint of nuttiness.

Fun Fact: Sauté them with garlic and butter for a creepy side dish or use them to make a sinister mushroom risotto.

Item #30033, Item #99752

Cactus Leaves – The Prickly Palms 🌵

Flavor Profile: With a tangy, slightly tart taste and a crisp texture, cactus leaves add a unique twist to your dishes.

Fun Fact: Grill them to create eerie cactus leaf tacos, or slice them thinly for a ghostly, crunchy slaw.

Item #20929

Purple Potatoes – The Witch’s Stash 🧙‍♀️

Flavor Profile: These potatoes offer a rich, earthy flavor with a subtle sweetness and a vivid purple hue.

Fun Fact: Mash them into a spine-chilling purple potato puree or slice them into eerie, violet chips.

Item #60365

Artichokes – The Heart of Darkness 🖤

Flavor Profile: With a meaty, nutty taste, artichokes are perfect for dipping in sauces or adding a mysterious touch to pasta.

Fun Fact: Hollow out the artichoke hearts, stuff them with delectable fillings, and bake for a hauntingly good appetizer.

Item #20906

Don’t let the fear of the unknown keep you from experimenting with these sinister ingredients. What Chefs Want is here to supply the creepiest and most captivating ingredients for your culinary spells. This Halloween season, dare to be different, and let your kitchen become the cauldron of curiosity where taste and terror collide! Mwahaha! 🎃🕷️👹

Jun 27 2022
0

Item of the Day: IQF Blackberries

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

IQF Blackberries

It is the time of year for cold, refreshing desserts and beverages. Our IQF fruit is a convenient and delicious option. Frozen at peak ripeness – blackberries brighten any dish with their tart sweetness!

Item 36928 – 12/1LB Case

Check out this recipe from Bon Appetit for a Blackberry Granita

https://www.bonappetit.com/recipe/blackberry-granita

Oct 05 2021
0

Krey’s Corner: Local and Seasonal produce now available.

By | Chef's Feed, Farm To Table, Fruit, Local, Local and Specialty, Produce, Products, Vegetables, What Chefs Want

Fall is here! We’ve got a great selection of fall favorites like plump pie pumpkins, crisp and delicious apple cider from Huber’s Orchard, decorative dried Indian corn, and much more!

Pie Pumpkins

Item 20643 – each

Apple Cider

From Huber’s Orchard & Winery, Starlight, Indiana

Item 93701 – 1 gallon

Mini Decorative Gourds & Pumpkins

Item 20637 – 1/2 bushel case

Large Pumpkins

Item 20641 – each

Honeynut Squash

Item 11016 – 1/2 bushel case

Dried Indian Corn

Item 20082 – 12 bunch case

Quince

Item 10983 – 42 count case

Sep 21 2021
0

Krey’s Corner: Local and Seasonal produce now available.

By | Chef's Feed, Farm To Table, Fruit, Produce, Products, Vegetables, What Chefs Want

We’re starting to see more and more fall time selections available, also many summer selections still looking good. Delicata, Acorn, Spaghetti, Honeynut and Butternut squash are looking fantastic and plentiful. Pie Pumpkins are here! We still have locally grown Heirloom Tomatoes and Corn available (they both look very good!). Also we’ve brought in fresh Apple Cider from Huber’s Orchard and Winery in Starlight, Indiana! We think your customers will love the crisp, tart and delicious taste of this apple cider.

Apple Cider

From Huber’s Orchard & Winery, Starlight, Indiana

Item 93701 – 1 gallon

Delicata Squash

Item 20622 – case

Mixed Heirloom Tomatoes

Item 50014 – 10 lb. case

Mixed Heirloom Cherry Tomatoes

Item 50902 – pint

Item 50901 – 12 pint case

Honeynut Squash

Item 11016 – 1/2 bushel case

Butternut Squash

Item 20615 – 30-40 lb. case

Item 20616 – per lb.

Quince

Item 10983 – 42 count case

Pie Pumpkins

Item 20643 – each