Category

Gourmet

Sep 15 2023
18

Bourbon Barrel Foods: Distinctive Flavors, One Ingredient at a Time

By | Asian, Gourmet, Local, Local and Specialty, What Chefs Want

Imagine a world where every bite is a flavorful adventure, where craftsmanship meets culinary creativity. That’s the essence of Bourbon Barrel Foods. In this blog, we’ll dive into a variety of artisanal products that have become kitchen essentials for chefs and food enthusiasts. From their unique soy sauce with a smoky twist to hand-harvested paprika with a fiery kick, each ingredient is an invitation to savor quality and authenticity. Join us as we uncover the delicious journey of Bourbon Barrel Foods, led by its founder, Matt Jamie, where passion and dedication are the secret ingredients to every culinary masterpiece.

Can you start by sharing your origin story and what led you to found Bourbon Barrel Foods?

Matt Jamie: I dropped out of graduate school in Florida. Up until that point, cooking was just a hobby that I enjoyed, so once I dropped out, I got a job in a kitchen. It was then that I realized that this hobby was actually a passion and that I was good at it.

I wanted to stay in the food industry but knew I wouldn’t be a career chef. I knew I wanted to create something unique and craft-inspired. In the early 2000s there was a movement in the industry to bring things back to a more artisanal approach. People wanted to know where their food comes from, who’s making it, how it’s made and that it’s crafted with care. I wanted to be a part of that.

I thought of making soy sauce, but I wasn’t sure if anyone had done it before. After researching and finding no one was making small-batch soy sauce in the US, I decided to go for it. I taught myself how and started making soy sauce in my basement.

Where did the bourbon component come in?

I saw the parallels between brewing soy sauce and making bourbon, both in process and history, and knew it was a great idea, especially with the growing interest in bourbon in the state of Kentucky. Everything just aligned and I knew right away that we could become the gourmet foods component of the bourbon experience.

How has What Chefs Want been a part of your journey?

One of the very first conversations I had about creating soy sauce was in the old Creation Gardens down on Washington Street. I talked to some of the guys there and they loved the idea. And it just, you know, was just one of those moments that I remember in the development of the product where I could tell that chefs would really embrace it. Your team has been great about coming in and learning about my products. You’ve helped me tell my story and the story of these products in different parts of the country where you’re now distributing products and in doing so, you help us to grow.

How important is sourcing local ingredients to and how does that align with your commitment to quality?

There is a lot of effort that goes into the sourcing of our ingredients, because I think, now more than ever, it’s important to people to know where my raw materials are coming from, and how they’re grown. That goes into the story that we like to tell about each and every product.

For example, our Bourbon Barrel Smoked Paprika, the paprika is harvested by hand in New Mexico. One time we had a chef ask us specifically where our paprika came from, and our distributer at the time couldn’t even pinpoint the country it came from, and that wasn’t good enough for us. Now I can tell you exactly the family-owned farm that it comes from, and how it was hand-picked, dried and shipped to me. I can tell you that our sea salt is domestically harvested and solar-evaporated from the Pacific Northwest, and I’ve visited both.

I’ve been working with the same grower for 15 years on our Bourbon Barrel Aged Pure Cane Sorghum. It’s grown in Eastern Kentucky in Menifee County by a fifth-generation farmer. It is harvested by hand and processed on the farm.

I know exactly where the soybeans, the wheat, and the water that go into our Bluegrass Soy Sauce come from. I have a relationship with the farmer. We use only Kentucky-grown, non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water for our soy sauce.

And Matt does focus on the stories and sources behind each of his craft products! If you visit the website, each product description features the details that make each of these products so special.

Bourbon Barrel Foods Bluegrass Soy Sauce has been featured on Bizarre Foods America, America’s Heartland and How It’s Made. It has also been featured in The New York Times, Southern Living, Food & Dining and Garden & Gun.

What Chefs Want is delivering these Bourbon Barrel Foods favorites to your door. Order here.

Blue Grass Soy Sauce (item #96153)- Bourbon Barrel’s soy sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. They ferment and age the soy bean mash in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.

Kentuckyaki (item #22650)- Kentuckyaki is teriyaki sauce made Kentucky-Style. That’s right, we’ve added a splash of Kentucky Bourbon for extra flavor! This all-natural sauce is sweetened with Kentucky-grown sorghum and flavored with fresh garlic and ginger. It’s rich, robust and packed with umami, adding complex flavors to anything it touches. Use Kentuckyaki as a marinade on salmon, beef, and chicken, add to stir-fry, or use it as a dipping sauce!

Small Batch Bourbon Ponzu (item #97118)- Small Batch Bourbon Ponzu is a combination of Bluegrass Soy Sauce, all natural fresh lemon juice, rice wine vinegar, and a hint of Kentucky bourbon. With the perfect balance of salty and sweet this vibrant sauce adds citrus elements perfect for dumplings and sushi. The clean and refreshing flavors are great for making salad dressings, seasoning fresh vegetables, or marinating fish, pork, poultry, and beef.

Worcestershire Sauce (item #96121)- Bourbon Barrel Aged Worcestershire Sauce is a unique take on the traditional all-purpose sauce. Bourbon Barrel Aged Worcestershire is sweetened with sorghum, blended with pure Kentucky limestone spring water, and mellowed in bourbon barrels that were used to age some of the Bluegrass State’s finest Bourbons. It is all-natural and vegetarian, as it does not contain anchovies. Try our Worcestershire Sauce on eggs, in a Bloody Mary and especially in a burger!

Bourbon Smoked Paprika (item #97082)- Bourbon Smoked Paprika is domestically harvested and handpicked from a family owned farm in New Mexico. Slow smoked all by hand in small batches, using bourbon barrel staves, this mild paprika is vibrant in color and flavor. It’s unique, smoky flavor and aroma will bring your dishes to life! Sprinkle with poultry, fish, and vegetables, add to soups, sauces, and marinades! Its a staff favorite on popcorn and a summer staple for corn on the cob!

Bourbon Smoked Sea Salt (item #96002)- Bourbon Smoked Sea Salt is pure, solar-evaporated and domestically harvested from the Pacific Ocean. The large crystals are slow smoked in small batches by hand, using repurposed bourbon barrel staves.  Our all-natural Bourbon Smoked Sea Salt is very versatile, adding rich, smoky flavor to a wide variety of foods.  It’s an ideal choice for everything from burgers and red meat to poultry and vegetables.

Bourbon Smoked Pepper (item #97093)- Bourbon Smoked Pepper is a quarter cracked Malabar pepper that is slow-smoked using barrel staves that once held some of Kentucky’s finest bourbon. Packed with smoky flavor and aroma, our Bourbon Smoked Pepper is pungent and biting. Season on a burger, steak or any vegetable of your choice!

Bourbon Smoked Sesame Seeds (item #44553)- Bourbon Smoked Sesame Seeds are smoked low and slow using the oak from bourbon barrel staves. The slow smoking process boasts a rich earthy, nutty flavor, with delicate oak undertones that make Bourbon Smoked Sesame Seeds delicious on salads, bread, and seasonings on meat and seafood.

Bourbon Smoked Togarashi (item #90127) – A traditional Japanese seven-spice blend with an added “bourbon barrel” twist! We begin with a foundation of Bourbon Smoked Pepper and add Bourbon Smoked Sesame Seeds along with nori, mustard, and poppy seeds to create an exotic flavor experience with a hint of subtle smokiness! Bourbon Smoked Togarashi is delicious on all meats, seafood, and vegetables. Check out our “Recipes” tab to try some of our favorite and creative ways to use this peppery blend, including our beloved Togarashi Caramel Corn!

Bourbon Smoked Sugar (item #97222)- Bourbon Smoked Sugar is raw demerara sugar that is slow-smoked with repurposed bourbon barrel staves. It has sweet caramel flavors and the richness of smoked oak. Bourbon Smoked Sugar is perfect mixed in a spice rub or barbecue sauce and thrown on the grill, or use it with the sweet stuff – fruit crisps, pies, cookies and cocktails.

Bourbon Smoked Cacao & Barrel Aged Coffee Bean Dark Chocolate (item #93511)- This dark chocolate bar is blended with 100% Bourbon Barrel Aged Arabica coffee beans and Bourbon Smoked Cacao Nibs. Each bite is both bitter and sweet and full of the subtle notes of the bourbon barrel from the Bourbon Barrel Aged Coffee Beans and Bourbon Smoked Cacao Nibs.

Pure Cane Sorghum (item #93535)- Sorghum Syrup was a staple in southern households in the days before refined sugar became available. Our Bourbon Barrel Aged Pure Cane (“Sweet”) Sorghum is estate grown by a fifth-generation farmer in Eastern Kentucky. It is harvested by hand and then aged in a bourbon barrel to draw out the intensity of flavors. This all-natural sweetener is a favorite of chefs and adds an earthiness and hint of spice that other sweeteners cannot provide. We love adding a drizzle of Bourbon Barrel Aged Sorghum with a sprinkle of pepper over local goat cheese or serving as a condiment to an artisan cheese tray.

With so much remarkable growth, how has your facility evolved?

It’s been a luxury that we’ve been able to grow at the same address for 15 years of the 17 years we’ve been in business. We are in the Butchertown area of Louisville, which is full of character and charm.

I started in this building at 900 square feet, and we’re 47,000 square feet now. We’ve just gone through renovations the last three years. We have separate areas now for brewing the soy sauce, smoking and packaging and fulfillment. And now we have an event space that I’m in the process of finishing. It should be done by the middle of this month and will be part of our tour experience. There’s a lot of unique visitors coming to the city who want the bourbon experience and this will be a unique part of that.

As an entrepreneur, what would you say to other entrepreneurs who are about to take a leap into something like this?

Ultimately, if you have a passion for what it is that you are doing, you’ve got to take that step. Sometimes you get caught up in the inability to make a decision for whatever reason, you know, you’re a little hesitant, a little afraid, but you need to take that step.

I had a blind passion, and I think that if you have that, then all those other things go away. But you’ve got to just start doing it. A true entrepreneur doesn’t see things as problems. They see things as obstacles, and you can surmount an obstacle. You can go through it, over it, around it, and I think that’s kind of the fun for me. There is no reason to stress about something happening. Its more about ‘how am I going to navigate this.’

In the world of Bourbon Barrel Foods, flavors come to life in every bite. As we wrap up our chat with Matt Jamie, the brains behind this culinary journey, it’s clear that sourcing is the heartbeat of their delicious creations. From New Mexico’s hand-harvested paprika to the Pacific Northwest’s sun-soaked sea salt, every ingredient tells a tale of quality and authenticity. Bourbon Barrel Foods isn’t just about making gourmet products; it’s about celebrating the roots and relationships that infuse every bite with flavor. Whether you’re a chef looking to up your game or a food lover on a taste adventure, Bourbon Barrel Foods invites you to explore their delectable offerings. Because when it comes to crafting exceptional flavors, it’s all about passion and dedication.

Sep 08 2023
17

Fall into Flavor: Inspiring Autumn Recipes with What Chefs Want

By | Gourmet, Local, Local and Specialty, Meats, Produce, Vegetables, What Chefs Want

As the scorching summer sun continues to blaze, it’s hard not to daydream about cooler days ahead. While we’re still reaching for iced beverages and sunscreen, our minds are already drifting to the comforts of fall: football games, our favorite sweaters, and, of course, those irresistible fall flavors that define the season. Though the weather might be hot, our anticipation for the culinary delights that autumn brings is even hotter. So, grab a glass of iced tea, kick back in the shade, and let’s explore the mouthwatering fall recipes to inspire your menus and warm our hearts.

Freedom Run Farm Lamb Chili with Sweet Potatoes, Black Beans and Poblanos

From Freedom Run Farm

Ingredients:

  • 2 teaspoons olive oil
  • 1 pound ground American lamb (item #62538)
  • 1 onion, chopped
  • 2 poblano peppers, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder seasoning
  • 2 1/2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
  • 2 (14.5-ounce) cans diced tomatoes
  • Salt and freshly ground pepper
  • 1 large sweet potato (about 12 ounces), peeled and cut into 1/3-inch cubes
  • 2 (14-ounce) cans black beans, drained and rinsed
  • optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips

Directions:

Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chile powder and cook about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.

Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.

Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.

Alfresco Butternut Squash Ravioli with Sage Brown Butter Sauce

Inspired by Alfresco Artisan Pastas

Ingredients:

  • Alfresco Butternut Squash Ravioli (item #95698)
  • ½ cup unsalted butter (1 stick)
  • 2 tablespoons fresh sage, minced
  • ½ cup heavy whipping cream
  • ½ cup chicken or vegetable broth
  • ½ teaspoon lemon juice
  • ¼ cup freshly grated parmesan
  • coarse salt
  • fresh ground black pepper
  • 3-4 extra fresh sage leaves for garnish if desired

Directions:

Butternut Squash Ravioli

While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After about 5 minutes, the butter will start to foam up. Add the minced sage and continue stirring the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan. Continue stirring to make sure these don’t stick and burn. When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 more minutes, remove from heat and cool for 2 minutes. Slowly pour the broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream.

Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.

Gently stir in the cooked ravioli. Garnish with extra parmesan cheese.

Bourbon Smoked Curry Roasted Carrots

From Bourbon Barrel Foods

Ingredients:

  • 2 pounds small/medium carrots, peeled and sliced down the middle
  • 3 tablespoons, olive oil
  • 1 tablespoon Bourbon Smoked Curry Powder
  • ½ teaspoon Bourbon Smoked Sea Salt, more to taste (item #96026)
  • 1/2 teaspoon Bourbon Smoked Pepper (item #97165)
  • 1 tablespoon of Bourbon Barrel Aged Sorghum (item #93514)
  • parsley or seasonal herbs for garnish

Directions:

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.

Toss carrots with olive oil, Bourbon Smoked Curry Powder, Bourbon Smoked Sea Salt and Bourbon Smoked Pepper in a large bowl until fully coated.

Spread evenly on baking sheet.

Place in the oven to roast, stirring with a rubber spatula a few times to prevent sticking and burning, until desired tenderness, 30-35 minutes. Remove carrots from oven and drizzle with sorghum or maple syrup directly on the baking sheet.

Taste and add more salt, pepper if desired and garnish with fresh herbs.

Soy Honey Garlic Chicken Wings

From Cin Soy Foods

Ingredients:

  • 2 pounds chicken wings
  • 1/4 cup corn starch
  • 1 tbsp garlic powder
  • Black pepper
  • Soy sauce salt
  • Sauce:
  • 1/4 cup honey
  • 1/3 cup CinSoy soy sauce (item #26702)
  • 6 cloves garlic – minced
  • 1 inch ginger – minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp butter
  • 1 tbsp Sesame seeds

Directions:

Preheat oven to 400 degrees and pat chicken wings dry.

Mix the dry ingredients in a small bowl. Toss the chicken wings in the spice mixture. Lay out on a foil lined baking sheet topped with a rack.

Bake for about 45 minutes (flipping halfway) – or until wings are golden brown and fully cooked.

Meanwhile – in a small saucepan – cook ginger and garlic in butter. Add the rest of the ingredients and bring to a simmer. Allow to simmer and thicken for 3-4 minutes.

Remove wings from the oven and toss in the sauce. Put back in the oven for 5-7 minutes. Enjoy!

Remember chefs, when it comes to crafting your fall menus, What Chefs Want has you covered. From farm-fresh, local ingredients to artisanal delights, we’ve got everything you need to make your autumn culinary creations truly spectacular. So, as we bid adieu to summer’s heat, let’s welcome fall’s delicious chill (and chili!) with open arms and open kitchens. Click here to place your order!

Sep 01 2023
14

The Artistry and Inspiration Behind Sequatchie Cove Creamery’s Unique Cheeses

By | Charcuterie, Cheese, Dairy, Gourmet, Gourmet Cheese, Local, What Chefs Want

Nathan and Padgett Arnold, founders of Sequatchie Cove Creamery in southeast Tennessee, are the driving forces behind an artisanal cheese venture that encapsulates passion, creativity, and a profound connection to the land. Their journey into the world of cheesemaking is a captivating tale of love, innovation, and dedication to preserving the essence of their region. From humble beginnings to becoming an award-winning creamery, the Arnolds’ story unfolds as a testament to the transformative power of inspiration, both local and global. Through their intricate process of crafting unique cheeses, the Arnolds pay homage to their surroundings while embracing flavors and techniques from around the world. Join us as we talk with Padgett Arnold and delve into the narrative of Sequatchie Cove Creamery.

What led to the creation of Sequatchie Cove Creamery? How did the idea to start making cheese originate for you and Nathan?

Padgett: We took a unique path from our original backgrounds. Back at the University of Georgia, I was studying horticulture with the aim of becoming a specialist in edible crops. Nathan and I connected through shared interests and found ourselves working at Crabtree Farms, an urban farm with a strong commitment to sustainable agriculture and community access to food. This was during the late 90s in Chattanooga.

During that time, we met the Keeners, and Nathan joined them at Sequatchie Cove Farm to grow their produce program in 2003, while I remained at Crabtree. While Nathan was at Sequatchie Cove, he became increasingly drawn to working with the farm’s animals and exploring ways to add value to the operation.

The question arose: How can we create sustainable livelihoods for multiple families on this small farm while meshing well with its existing enterprises? The notion of cheese came into play, along with the concept of adding value to the farm. It’s a bit of a chicken-and-egg situation, but that’s the journey that brought us here.

Let’s delve into your sources of inspiration. Where did you find the creative spark for Sequatchie Cove Creamery?

In 2004, a trip to Italy left a lasting mark on us. At an international farming and food festival, we were exposed to a diverse array of foods that planted the seeds of inspiration. It was there that we encountered new cheeses, particularly French alpine varieties.

There was a period that Nathan was traveling a lot, making contacts through the American Cheese Society and learning as much as he could through these contacts. He also studied cheesemaking in France, which became a huge source of inspiration for our own creations. He adapted the unique techniques and essence of those French cheeses and blended them with the distinct character of Tennessee’s Sequatchie region.

Cheese making is both scientific and artistic. It’s not just a wheel of cheese, it’s a work of art. Our cheeses have aesthetic appeal that resonates, particularly among chefs.

Ok, let’s talk about these cheeses. Take me through them and what makes them so special.

Cumberland

Our first cheese, the Cumberland, is a simple and rustic Tomme, inspired by the French Tomme de Savoie. It offers buttery and earthy flavors, complemented by a tangy grassy note and subtle hints of macadamia nut. Chefs love its versatility – it can be grated onto pizza, used as a substitute for gruyere, Havarti, or cheddar, and it’s even “kid friendly.” Its natural rind boasts a distinctive gray and white spotted appearance that makes a statement on a cheese board. With a long shelf life, it’s very kitchen friendly as well.

Search Item #91165 

Coppinger

Coppinger is our top-selling cheese and demand is really driving production. Demand has been going up and up.

It is a Southern take on the classic French Morbier, Coppinger is a semi-soft washed rind cheese with a striking layer of decorative vegetable ash in its center. The velvety elastic paste is savory with notes of fresh grass and smoked meats, making it ideal for the cheese plate or melted into any dish.

This is a another very versatile cheese and it blends well with a lot of flavors Try it melted on a burger or as the ultimate grilled cheese; it’s also great as a substitute for raclette.

There is a bit of an education curve here with Coppinger, and people sometimes think with the ash line, that this is blue cheese. It is not. That unique line through the center is an ash line, that doesn’t change the flavor at all. Beyond being visually interesting, the ash line mellows out the tanginess and smooths out the finish.

Chefs are drawn to the Coppinger for its visual appeal and versatility.

Search Item #91166 

Shakerag Blue

Shakerag Blue was just recently added to the What Chefs Want offering, so it is now available to your customers!

Shakerag Blue’s colorful name is derived from both the beautiful Shakerag Hollow known for its wildflowers and rich moonshining past.

It is a crumbly yet dense, blue-veined cheese wrapped in local fig leaves which have been soaked in Chattanooga Whiskey. It matures gradually in our cool room and the slow ripening process yields a mellower flavor profile and creamier texture. The flavor isn’t overpowering, it is much more delicate, in fact, often people who don’t enjoy blue cheese, enjoy Shakerag Blue. It crumbles well for salads and steaks and deserves a prime spot on the cheese board.

I am actually the one who harvests the fig leaves to wrap this cheese. We store them in food-grade buckets, submerged in whiskey until we are ready to wrap the cheese. The fig leaf wrapping does mean that our scalability is limited by leaf availability. Occasionally, we experience production pauses as we await the readiness of fig leaves.

It is a very labor-intensive process, but the chefs go nuts for it.

Search Item #91934

As you continue to grow, how do you intend to maintain the authenticity and community-centered approach that has been integral to your creamery’s success?

It is important to us to be connected to agricultural raw materials. We never want to lose that local touchpoint.

Right now we are sourcing our milk from the only surviving dairy in the Sequatchie Valley. We really see our role as we grow as being about the cheese itself, but also about growing and supporting dairy in the region. We want to turn the ship around for the farmers – and the more we are able to grow, the more we are able to buy from the local farmers, making dairy farming a viable option for new farmers in the area.  

What would your advice be to someone just starting out?

Learn everything from people who can teach you. Really. Seek a mentor and learn as much as you can before you just jump in.  Start with a narrow focus. Study and understand someone else’s successful enterprise.  Fortunately for us, this industry has been a supportive and inclusive atmosphere and we’ve had people very enthusiastically cheering us on, but it is not an easy path.

Aug 16 2022
0

Item of the Day:  Ghyslain Macarons

By | Catering, Charcuterie, Chef's Feed, Desserts, Gourmet, Hors d'oeuvre, Item of the Day, What Chefs Want

Ghyslain Macarons

 

Perfect for the upcoming catering season!

These carefully made, hand-crafted macarons provide a welcome splash of color before they melt in your mouth. Each flavored macaron is filled with a delectable ganache. Flavors include chocolate coffee, fleur de sel bourbon, orange praline, passionfruit coconut, pistachio strawberry and raspberry chocolate. Gluten-free. 

Item 95796 – 150 Ct Case

*Not available in all regions – see website or app for more information.

Jul 29 2022
0

Item of the Day: Unseasoned Rice Vinegar   

By | Chef's Feed, Gourmet, Item of the Day, Japanese, Oils and Vinegars, Vinegars, What Chefs Want

Unseasoned Rice Vinegar  

Brewed in the traditional method, Nouka Genuine Brewed Rice Vinegar from Hotaru Foods is a fundamental ingredient of Japanese Cuisine. Appreciated for its mild acidity and subtle, natural sweetness Rice Vinegar can be used in many applications. All natural and contains no salt or added sugar.

From pickling and marinades to dressing and sauces – rice vinegar is a versatile kitchen staple! 


 Item 97322 – 1 Gallon Jug

Jul 28 2022
0

Item of the Day: Kimchi – Korean Fermented Vegetables    

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

Kimchi – Korean Fermented Vegetables 

Kimchi is a traditional Korean side dish made from fermented cabbage, radish, or cucumber.

Kimchi has quite a complex flavor and not every kimchi has the same taste.

First, it is slightly salty because it has been pickled in salty brine. Second, it is slightly spicy, excluding white kimchi which does not use any Korean chili flakes. Third, it has umami flavor. It’s also seasoned with Korean fish sauce to aid fermentation, so as time goes by, the deeper the kimchi’s flavor develops. Forth, ripened kimchi is sour and has a pungent smell. This stage of kimchi is great for cooking.


 Item  90018 – 32oz Jar 

Jul 26 2022
0

Item of the Day: Gochujang – Korean Hot Pepper Paste   

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

Go Chu Jang – Korean Hot Pepper Paste 

Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.

From Ssamjang to brushing on a grilled burger – adding this to dishes will heighten the spice, a little sweetness, and boost the complexity. 

This is a vegan product. 


 Item 90142 – 2.2 LB Tub

Jul 25 2022
0

Item of the Day: Yakami Orchards Yuzu Juice

By | Chef's Feed, Gourmet, Item of the Day, Japanese, Juice, Mixology, What Chefs Want

Yakami Orchards Yuzu Juice – Marugoto Shibori

Marugoto Shibori, meaning “in its natural state,” is a first press using the whole fruit, capturing the intense floral aroma and tart flavor qualities of ripe Yuzu Fruit. Yuzu flavor is tart, closely resembling that of the grapefruit, with overtones of tangerine and meyer lemon with subtle hints of pine.

Yakami Orchards Yuzu Juice is a vibrant ingredient perfect for cocktails, ceviches, vinaigrettes, and more! Add a splash to any dish to add brightness and complexity. 


 Item 93710 – 750 ML Bottle

Jul 22 2022
0

Item of the Day: Tutto Calabria Whole Chili Peppers

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

Tutto Calabria Whole Chili Peppers

Whole Calabrian Chili Peppers by TuttoCalabria are vegan and vegetarian friendly. Really delicious on meat sandwiches, or added to your favorite sauces. Wonderful on antipastos, sandwiches and martinis. Try them sliced and tossed in a chili or stew, or atop pizza with anchovies. Beautiful versatile item imported from Italy that delivers true home jarred taste. A must have in the pantry at all times.

INGREDIENTS: Chili Peppers, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Vinegar (contains natural sulfites)INGREDIENTS: Chili Peppers, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Vinegar (contains natural sulfites)


 Item 90680 – 6 LB Tub