For chefs who care about quality, tradition, and local sourcing, few names carry more legacy than Weisenberger Mill. Nestled on the banks of the South Elkhorn Creek in Midway, Kentucky, this six-generation family mill has been producing flour, cornmeal, and grits since 1865. We sat down with Phil Weisenberger to talk about what makes their products different—and why that still matters in a professional kitchen.
Q: Weisenberger Mill has been around since 1865. How does that kind of long-standing tradition influence the way you work today?
Phil Weisenberger: We don’t change much. Things stay the same in a good way. We’re pretty hands-on—we’re small, so we can watch all the little details: how we’re grinding, how we’re packaging.
We buy grain directly from farmers, bring it in, clean it, grind it, and package it. Nothing’s outsourced. It’s the old-fashioned way.
Q: That kind of attention to detail—how does it translate to quality and consistency?
Phil: That’s one of our cornerstones. We really focus on consistent quality. Over the years, that’s something I’ve learned is incredibly important. If a chef orders from us today and again six months from now, it’s going to perform the same every time.
Q: What sets your products apart from mass-market options?
Phil: Our grits are old-fashioned, not quick. They take a lot longer to make, but they have much better texture and flavor. And our cornmeal isn’t degermed like a lot of what you find in stores. Degerming makes it more shelf-stable, but it strips out nutrients and flavor.
We rely on product rotation. We don’t make massive batches and warehouse them. Orders come in a week ahead—we make them fresh and ship them out. That’s a big difference. Larger mills focus on making a lot and storing it. We focus on quality.
Q: Do you work directly with local farms?
Phil: Absolutely. For example, we’ve been buying white corn from the same family farm for over 30 years—now we buy it from the grandson of the farmer my grandfather bought from. Most of our grain comes from within a 100-mile radius.
And beyond that, it’s all part of a bigger family operation. Many of the folks here have been with us for years. Same goes for our suppliers. Food and family go hand in hand—that’s what makes it work.
Q: Do you get feedback from chefs using your products?
Phil: Most of our products go through distributors, like What Chefs Want, so we don’t always get direct feedback. But I save a lot of it in emails when I do hear it. I remember Alton Brown tweeted once about the best grits he’d ever had—he’d eaten at a restaurant in Nashville called Biscuit Love and wanted to know where they came from. They were ours.
When chefs put us on the menu, that’s really flattering. It’s an honor.
Q: You’ve been part of the mill your whole life—what keeps you going?
Phil: I started working here when I was 12, during summer breaks with my dad. My brothers did too. When your name’s on the building, you feel a responsibility. It’s all hard work, but so is everything. You just have to choose your hard.
The best part is hearing from customers—stories like, “I remember coming here as a kid,” or, “Those grits made our Christmas dinner.” That makes it worth it.
Q: Anything else you want chefs to know?
Phil: We’re easy to work with. If there’s an issue, we handle it fast. That matters just as much as the quality of the product. Also, we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.
Find these Weisenberger ingredients at What Chefs Want. Click your region below to see what is available to you, or search Weisenberger:
When it comes to smoked meats, few names carry as much weight as Hicks Smoked Meats. A family-owned business built on a foundation of passion, craftsmanship, and an unwavering commitment to quality, Hicks has been perfecting the art of barbecue for decades. From feeding small-town church fundraisers to serving Fortune 500 companies and legendary figures like Sam Walton, the journey of Hicks Smoked Meats is as rich as the flavors they create. We sat down with founder and pitmaster and owner Darrell Hicks, COO Rick Peterson, and Director of National Accounts Mark Lloyd to talk about what makes their products special and why chefs should be paying attention.
What Chefs Want: Hicks Smoked Meats has an incredible history. Can you tell us how it all started?
Darrell Hicks (Founder, Pitmaster & Owner): Well, you know, it kind of all started when I was growing up. We lived next to an 85,000-acre swamp down in Louisiana. I didn’t like to make the bed or sweep the floor, so I did the cooking. A lot of times, what we would catch in the swamp, that’s what we’d eat. My mother was a fantastic cook—she demanded excellence. My daddy ran a big meat locker, working with hogs and beef, and from the time I was about seven years old, I worked with him. One thing I picked up was that if you’re gonna do something, you do it right. That stuck with me.
I went on to college at LSU and then worked for John Deere. I always did a lot of cooking on the side—for churches, benefits, you name it. My dad had a seasoning that was just unbelievable, and I started using it. One thing led to another, and when I was in Arkansas, I built my first barbecue pit. Then I moved to Missouri and built a bigger one. Pretty soon, I was doing fundraisers, and then I entered a barbecue contest. First time out, I got second place—not good enough for me. I came back and started winning. After we took home the grand champion title at the Memphis in May World Barbecue Championship and the World Pork Expo, I knew we had something special.
That’s when I shifted to catering, feeding thousands at a time, including Sam Walton of Walmart fame. He told me straight up, “You need to get this stuff into the market.” And that’s exactly what we did.
WCW: Hicks Smoked Meats is known for its quality. What makes your products different from other smoked meats out there?
Rick Peterson (COO): We’d like to think we’ve set the bar for a lot of successful restaurants, caterers, sporting, and entertainment venues. Our products are all-natural, gluten-free, no MSG, and have our signature moisture, flavor, taste, and tenderness.
Darrell: And that quality is everything to me. When I visit the plant, the first thing I look at is the hickory wood. It better be so green that it’s got squirrel tracks on it! That’s what gives us the smoke profile that’s different from everybody else. We don’t use liquid smoke, and we don’t rush the process. The Boston Butt, for example, gets smoked for 11 hours. At midnight, they come in and throw another load of green hickory in because I want that good smoke all the way through. We buy the best Boston Butt you can buy, the highest premium cut, because if you don’t start with quality, you can’t finish with quality.
WCW: What kind of smoked meats do you offer that chefs should know about?
Darrell: We’ve got a lineup that makes me hungry just talking about it. Our Boston Butt is one of our bestsellers. We season it with our 100-year-old family blend of spices, smoke it for 11 hours, and then chill it immediately to retain all that moisture and tenderness. It’s perfect for dinner plates, sandwiches, or BBQ nachos.
Our hickory-smoked chicken leg and thigh quarters are another favorite. They’re seasoned with our award-winning blend and smoked until they’re juicy and tender. Then there’s our maple flavored bacon wrapped chicken thighs, boneless and skinless, with a maple glaze that’s a hidden gem. When I ran my restaurant, we sold 20,000 of these a year through the drive-thru alone!
And let me tell you about our honey butter-smoked turkey breast—it’s seasonal, but it’s one of the best products we’ve ever made. We take real boneless, skinless turkey breast (not that processed stuff), smoke it lightly, then give it two baths in real butter and honey. One company alone bought 600 of them last year, and they told me they have to have them again this year.
WCW: For chefs in restaurants, how easy is it to work with Hicks Smoked Meats?
Mark Lloyd (Director of National Accounts): Super easy. That’s the beauty of it—our meats are fully cooked, so chefs just heat and serve. It’s a great solution for restaurants that want to offer high-quality barbecue without the labor and time commitment of smoking meats in-house.
One of the biggest challenges in the back of the house today is finding skilled labor. With our products, you’re getting that same slow-smoked, competition-level flavor, but it’s ready to go. When a chef opens a bag of our smoked meat, they’re getting a consistent product every single time. It provides an exceptional canvas for chefs to craft their own menu creations with sauces, presentation and whatever their imagination inspires.
We’ve seen restaurants use our meats for everything from gourmet sandwiches to breakfast dishes like brisket hash or pulled pork eggs Benedict.
WCW: What’s next for Hicks Smoked Meats?
Darrell: We’re always working on new products. Right now, we’re playing around with smoked pastrami and smoked fried chicken. I’ve got a 17-ingredient seasoning blend that’s been in my family for over 100 years, and we’re always looking for new ways to use it.
But one thing that won’t change? Our commitment to quality. Whether we’re serving a small-town diner or a packed stadium, we make sure every piece of meat that leaves our kitchen is something we’d be proud to serve at our own table.
If you’re a chef looking for consistently great smoked meats without the hassle, Hicks Smoked Meats is ready to be your secret weapon in the kitchen. No fuss, no gimmicks—just 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.
Top tips for bringing together a healthy menu to appeal to your more health-conscious patrons
In a world where health-conscious dining is on the rise, restaurants are faced with the challenge of catering to a more discerning audience. The demand for nutritious, sustainable, and plant-based options is growing rapidly. To stay ahead of the curve and satisfy health-conscious patrons, chefs can implement strategic changes to their menus. In this blog post, we’ll explore five top tips to help you create restaurant wins for health-conscious consumers.
Lean into Functional Foods
Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.
As the spotlight on mental health intensifies, adaptogens are a sought-after class of ingredients that are believed to help the body resist and adapt to stressors. One such adaptogen that is trending is saffron (item #97219). Saffron, known for its mood-boosting properties, lends a touch of luxury and emotional well-being to dishes. Saffron is believed to alter the concentrations of neurotransmitters like dopamine, norepinephrine, and serotonin in the brain.
Prebiotics like buckwheat are non-digestible fibers or compounds found in certain foods that promote the activity and growth of beneficial bacteria (probiotics) in the gastrointestinal tract. Buckwheat (item #21111) is a gluten-free, nutrient-rich prebiotic food that is a good source of nutrients such as fiber, protein, magnesium, manganese, and antioxidants.
Probiotics like sauerkraut (like the Pickled Pig dill kraut – item #266752) and kimchi (like Napa kimchee item #26574) have beneficial bacteria that promote a healthy balance of microorganisms in the digestive system.
Offer more plant-based entrees
As the demand for plant-based options continues to rise, consider expanding your menu to include more plant-based entrees, and we aren’t just talking salad here. Highlighting produce items as main attractions can be a game-changer. Create vegetable-based dishes and a variety of plant-powered choices will not only attract health-conscious customers but also contribute to the overall sustainability of your menu. For a hearty and satisfying option, consider the robust and savory Portabella mushrooms (item #30025, #30008 or #30030), perfect for grilling or roasting as a centerpiece in a plant-based dish. Jackfruit (item #90141) is also incredibly popular as a meat substitute in savory dishes like curries, stews, tacos, and sandwiches. Its ability to absorb flavors makes it a versatile ingredient in plant-based cooking.
Consider incorporating trendy and nutrient-dense ingredients like quinoa (item #19976), lentils (item #93806), and plant-based proteins to add depth and satisfaction to your plant-based offerings. Emphasizing the health benefits of these ingredients in your menu descriptions can resonate with health-conscious consumers, encouraging them to make nutritious choices when dining out.
Plant-based proteins with options like tofu (item #80024) and tempeh (item #99682) are also great additions. These protein-packed alternatives not only provide a substantial base for various dishes but also absorb the flavors of accompanying ingredients, making them ideal for creating diverse and delicious plant-based entrees.
To cater to those looking for a meaty experience without the animal products, consider incorporating Impossible Meats. This innovative plant-based meat substitute mirrors the taste and texture of traditional meat, providing a familiar yet entirely plant-based option for your health-conscious patrons. You can find Impossible Ground Pork (item #26939) or Impossible Ground Beef (item #03198).
Offer healthy drinks & mocktails
Extend your commitment to health-conscious dining beyond the food menu by introducing healthy drinks and mocktails. Incorporate trendy options like kombucha, known for its probiotic benefits. Craft refreshing mocktails using fresh ingredients, herbs, and spices to provide a non-alcoholic alternative that complements your menu.
If you are looking for a great Kombucha to add to your lineup you can try Elixir (search Elixir in the app), with flavors like Blueberry Pomegranate, Harvest Cider, Lavender Lemonade, Pineapple Ginger and Raspberry Limeade if you are in the Midwest/central region. Or try Rowdy Mermaid (search Rowdy Mermaid in the app) if you are in our Colorado region, in flavors like Strawberry Tonic, Watermelon Bloom, Hello Ginger or Savory Peach.
Collagen is still having its moment right now as well. Collagen is often associated with its potential to promote skin health, joint health, and overall well-being. Circle is a sparkling collagen water focused on making healthier options accessible, enjoyable and affordable. Circle comes in flavors like Raspberry Hibiscus (item #22710), Lemon Mint (item #22711), Vanilla Pear (item #22712) and Watermelon Thyme (item #22713).
Use our Natalies juices or our variety of purees to craft creative and healthy alternatives to alcoholic cocktails and garnish them with something from our huge variety of edible micro flowers.
Showcase sustainable & healthy seafood
Highlighting sustainable seafood serves as an opportunity to educate consumers about making ethical choices in seafood consumption. Collaborate with trusted suppliers adhering to sustainable practices to build transparency and trust with your health-conscious clientele. Sustainable seafood not only offers ecological benefits but is also rich in omega-3 fatty acids, providing a nutrient-dense and heart-healthy dining option. Consider featuring seasonal and local seafood options to emphasize freshness and reduce the carbon footprint. By showcasing sustainable seafood, you contribute to your customers’ well-being and play a role in preserving the delicate balance of our oceans for future generations.
Mariblu shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices. This 100% phosphate-free shrimp comes in a large variety of sizes to fit your menu needs. You can find our Mariblu shrimp options by searching Mariblu on our ordering app or site.
Laguna Blanca Salmon is another wonderful healthy option. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. You can find these options on our site by searching Laguna Blanca.
Educate consumers about your menu items
Share the story behind your menu items to educate consumers about the health benefits of your dishes and their origins. For instance, highlight unconventional healthy protein options or promote antibiotic-free meat. Mention reputable producers and what makes them so special to build trust and transparency with your customers. Incorporate this information into your menu descriptions or create a separate section dedicated to the health-conscious choices available.
For example: Make sure when talking about duck on the menu, that in the description you mention the 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. Take it a step further and share the details of the source. If you are using our Maple Leaf Farm duck you can share their particular dedication to sustainability and quality.
Or share the story of Joyce Farms chicken and their belief that small farmers, with their deep caring and passion for the animals, are the best at raising them, often using age-old artisan methods passed down through generations. They use no pesticides, animal by-products, hormones, growth stimulators or antibiotics EVER.
Creekstone Farms Angus Beef stands out for its commitment to quality and ethical practices in beef production. Embracing organic farming principles and ensuring humane animal handling, they prioritize a farming approach free of antibiotics and hormones. With a dedication to transparency, Creekstone Farms is not only passionate about delivering premium Angus beef but also strives to educate customers and consumers about the origins of their food, fostering a deeper understanding and appreciation for sustainable and responsible farming practices.
Highlighting producers like these add value to your menu items and make your patrons feel good about the choices they make at your restaurant.
Create easy healthy grab-and-go options
Recognizing the fast-paced lifestyles of many customers, offer easy and healthy grab-and-go options. To-go parfait cups filled with nutritious ingredients, such as Greek yogurt, fresh fruits, and granola, make for a convenient and satisfying choice. Consider other portable options like salads in a jar or protein-packed snack boxes to cater to health-conscious consumers on the move.
We have the perfect Parfait Combo Kit + Lid (item #34031) for your grab and go needs! This clear cup is a portable, fast, convenient, and easy-to-use package for yogurt parfaits and savory snack combinations.
Grandola Granola is a gourmet granola that’s made by hand, cured, nut free, gluten-free, and vegan with flavors like Autumn (item #18929 – Chai/Pumpkin spice with apricots and cranberries) and Ella’s Favorite (item #18932 – Madagascar vanilla, cherries and cranberries).
Pair granola with Greek or regular yogurt for easy options for your customers!
By incorporating these top tips, chefs can successfully cater to health-conscious consumers, fostering a dining environment that aligns with the growing demand for plant-based, sustainable, and transparent culinary choices. This strategic approach not only expands your customer base but also plays a vital role in enhancing the well-being of your patrons. Adapting to the evolving preferences of health-conscious consumers isn’t merely a passing trend; it’s a fundamental strategy for ensuring enduring success in the dynamic restaurant industry.
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.
We are a vegan-dedicated community based in the beautiful surroundings of Thessalonica in Greece. We’ve been committed to making amazingly tasting, 100% vegan, non-dairy, non GMO foods since the 90’s, in our production plant in Drama, and we are proud and humbled to be a favourite brand for so many Vegans, Vegetarians and Flexitarians in over 50 countries around the world.
We make great tasting vegan alternative to cheese products, and more… All our 100% Vegan foods are free from: dairy, lactose, GMO, gluten, nuts, soy, preservatives and cholesterol. So, you’re guaranteed allergen-free eating!
Udi’s Gluten Free Hamburger Buns are dairy-free, soy-free and nut-free – so you can feel good about this gourmet favorite. Customers won’t have to skip the bun again! These soft, golden buns are perfect for to have on hand for grilling season.
Soft, golden buns accompany your much-loved ingredients, be it a classic burger or a savory deli sandwich. Includes 4 buns per pack. Freeze upon arrival. Buns are Gluten free, Dairy Free, Soy Free, Nut Free, Kosher, and Non GMO.
No need for any weighing or mixing, just scoop and bake. Anyone in your kitchen can bake delicious muffins that taste like they were made from scratch! Gluten Free Blueberry flavored.
Pamela’s New USDA Certified Organic pasta offers 8 grams of plant based protein per serving. They use Organic yellow pea protein for an all natural, vegan pasta.
Rudi’s soft and pliable tortillas are made with simple and wholesome ingredients, including whole grains and 5 grams of fiber per serving, and ready to be rolled into a delicious burrito or tasty sandwich wrap.
This 1-to-1 gluten free flour allows you to substitute cup for cup with wheat flour, allowing you to only replace your flour, and not your recipes! Acting as a direct replacement for all purpose baking, this special flour blend works well for recipes like quick breads, cakes, cookies, muffins, and even your indulgent brownies. Providing great taste and texture to your favorite recipes, this 1-to-1 gluten free flour is a valuable addition to any kitchen!
