Category

Ham

Feb 22 2024
29

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 19 2024
25

Festive Flavors: Mardi Gras Menu Inspirations and Fish Fry Fun

By | Gourmet, Ham, Meats, Mustards, Oysters, Pork, Poultry, Rice, Seafood, Southern Foods, What Chefs Want

As the vibrant Mardi Gras season approaches, bringing joy, music, and colorful parades, it also marks the beginning of the Lenten Fish Fry season. These two celebrations share a rich tapestry of traditions, and what better way to commemorate them than by exploring the delicious world of Cajun and Mardi Gras-inspired cuisine? In this blog post, we’ll share some valuable tips for hosting the perfect Fish Fry or cooking up authentic Mardi Gras dishes. Laissez Les Bons Temps Rouler!

Fish Fry Season

Seafood Selection is Key

Opt for mild and flaky white fish varieties like cod, haddock, or swai. Their delicate texture allows them to absorb flavors and maintain moisture during frying. Choose fresh fish to ensure the best taste and texture. Look for clear eyes, vibrant skin, and a mild ocean smell. If using frozen fish, thaw it thoroughly before frying.

  • Wild Caught Cod Loin Skin Off – Frozen – 10 lb case (available in 5, 6, 7, and 8 oz portions) (Item #48329, 48330, 48331 & 48332)
  • Swai – Skin Off – Frozen – 15 lb case (available in 5,7, and 9 oz portions) (Item #48307, #48308 & #22950)

Want to get a little more out of the box? Include oyster or shrimp po boys for a fish fry twist that your patrons never knew they needed!

  • Mariblu Shrimp – Available in peeled, deveined, tail on and tail off, in a wide variety of sizes. Search Mariblu to see all our offerings.
  • Shucked Oysters – wild caught in Chesapeake Bay – Gallon (item #48218)

Perfectly Battered and Breaded Seafood

For a classic fish fry batter, combine flour, cornstarch, baking powder, salt, and spices. Experiment with adding herbs like parsley or dill for an extra flavor boost. For a light and crispy texture, consider using a beer batter. The carbonation in beer creates a bubbly, airy batter. Mix beer with flour, salt, and spices for a delicious coating. Or, try a tempura-style batter for an incredibly light and crispy result. Use a mixture of flour, cornstarch, baking powder, and ice-cold water. Dip the fish in the batter just before frying.

The key to the perfect fry is all in the temperature and the timing. Maintain the right oil temperature. The ideal range is around 350-375°F (175-190°C). Too hot, and the fish may burn; too cool, and it can absorb too much oil. Fry the fish in small batches to avoid overcrowding. The cooking time will depend on the thickness of the fillets. Typically, it takes 3-5 minutes per side for a golden-brown finish. And remember, serve the fried fish immediately for the best taste and texture!

Or, without the added step of creating your own batter, achieve the perfect crispy texture with our Cod Battered and Oyster Breaded Frozen options. These products make the frying process a breeze, allowing you to focus on creating a memorable dining experience.

  • Battered Cod – Dipped in a tasty beer batter coating made with real Corona beer – 2-3 oz portions – 10 lb case – (Item #22033)
  • Breaded Oysters – 5/2 lb cases (Item #48441)

Let’s Take it Beyond the Ordinary

Citrus Zest in the Batter: Add a burst of freshness to your batter by incorporating citrus zest, such as lemon or orange. The citrusy notes cut through the richness of the fried fish, providing a vibrant and unexpected flavor.

Dill Pickle Juice Marinade: Before coating the fish in batter, marinate it in dill pickle juice for an hour. The acidity and subtle dill flavor will enhance the taste of the fish and add a unique twist to the traditional fish fry.

Beer and Mustard Dip: Prepare a tangy dip by combining beer and Zatarain’s Creole Mustard. This unique dipping sauce complements the fried fish with a zesty and slightly spicy flavor.

  • Zatarain’s Creole Mustard – It is a coarse, stone ground mustard with a uniquely vibrant flavor (Item #95110)

Coconut and Curry Infusion: Incorporate tropical flavors by adding shredded coconut and curry powder to your batter. This unexpected combination transports your fish fry to a new level of exotic deliciousness.

Mardi Gras Menu Magic

Gumbo

Gumbo is a hearty and flavorful stew that originated in Louisiana, particularly among the Creole and Cajun communities. It is a staple of Southern cuisine, known for its rich, complex flavors and diverse mix of ingredients. Gumbo is often considered a symbol of Louisiana’s culinary heritage and cultural diversity.

Gumbo can include a variety of proteins, such as andouille sausage, crawfish, catfish, shrimp, oysters and/or chicken. The combination of meats and seafood contributes to the dish’s depth of flavor. Similar to the French mirepoix, the holy trinity is a key flavor base in gumbo, consisting of onions, bell peppers, and celery. This aromatic trio forms the foundation of many Cajun and Creole dishes.

Add a twist to your gumbo by incorporating smoked okra and fire-roasted tomatoes. The smokiness from the okra and the depth of flavor from the tomatoes elevate the dish, creating a unique and delicious variation.

  • Louisiana Crawfish Tail Meat – Frozen – (Item #48371)
  • Harvest Select Catfish – Premium farm-raised frozen catfish from North Carolina (Item #48317)
  • Andouille Sausage – 12 lb case – (Item #00470)
  • Fresh Okra – (Item #20919)

Jambalaya

This one-pot wonder is a celebration of diverse ingredients and bold spices, creating a hearty and satisfying meal. Jambalaya is known for its unique combination of meats, seafood, vegetables, and rice, resulting in a dish that captures the essence of Louisiana’s cultural melting pot.

Similar to gumbo, jambalaya features a mix of proteins, and the holy trinity. The rice used in Jambalaya is typically 100% Louisiana Popcorn Long Grain Rice. The long-grain rice absorbs the flavorful broth and complements the variety of ingredients. Serve it hot, straight from the pot, for a true taste of Louisiana’s culinary heritage.

As you embark on a culinary journey inspired by the festive spirit of Mardi Gras and the Lenten Fish Fry season, let the traditions and flavors guide your menu. What Chefs Want offers a range of premium products to elevate your dishes and create an unforgettable experience for your guests. Celebrate with authenticity, savor every bite, and make this season a true feast for the senses!

  • 100% Louisiana Popcorn Long Grain Rice – 20 lb bag – 98338

Cajun Grits with Tasso

Cajun Grits with Tasso is a Southern classic that combines the creamy goodness of grits with the smoky, flavorful kick of Tasso ham. Tasso, a highly seasoned and smoked pork, enhances the traditional grits, a staple in Southern cooking.

Enjoy Cajun Grits with Tasso as a standalone dish for a comforting and filling meal or as a flavorful side alongside blackened seafood, chicken or other cajun-inspired dish.

Add a kick to this dish by incorporating diced jalapeños or a dash of hot sauce. The spiciness complements the smokiness of the Tasso, creating a dynamic and flavorful bowl.

  • Comeaux’s Cajun Hickory Smoked Tasso – (Item #96572)
  • Weisenberger Yellow Grits – Stone ground old fashioned grits (Item #92217)

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

Dec 08 2023
23

Standout Center-of-the-Plate Options That Wow For the Holidays 

By | Beef, Berkshire Pork, Chef's Feed, Ham, Meats, Pork, Poultry, Seafood, What Chefs Want

The holiday season is not just a time for festive decorations and gifts—it’s also a time for chefs to shine by creating memorable dining experiences. According to a recent survey by the National Restaurant Association, nearly 60% of consumers are planning to dine out at a restaurant during the holidays, while 50% intend to order takeout or delivery for gatherings at home. This holiday season, we are highlighting some center-of-the-plate options from What Chefs Want that will not only dazzle your patrons but also keep them coming back for more.

Beef

During the holiday season, beef takes the spotlight with its robust flavors and versatile options. Whether it’s the marbling of a ribeye, the tenderness of a filet, the heartiness of beef shanks, or the exceptional quality of a tenderloin, beef provides a diverse range of choices that cater to different preferences. Let’s check out some beef options that make for an ideal centerpiece during the holidays, offering a combination of taste and variety that appeals to a broad audience.

Tenderloin: A must-have center of the plate option for the season. This is a sought-after cut of meat known for its tenderness, lean profile, and exceptional flavor. Beef tenderloin is versatile and can be prepared in various ways to suit different preferences. What Chefs Want has tenderloin option to fit every chef’s need.

Choice Tenderloin (#00089) (#00535)

Trimmed Grain Fed Tenderloin (#30625)*

Black Hawk Reserve Tenderloins (#26956) – 100% F1 American Wagyu Beef from Black Hawk Farms

Prime Lipon Ribeye (#00171)*: The ribeye’s high fat content makes it well-suited for grilling. The fat renders during cooking, creating flare-ups that contribute to a flavorful sear on the exterior.

Beef Shanks (#26692)*: Beef Shanks provide a heartwarming and bold option for holiday diners. beef shanks are favored by chefs for their rich flavor, versatility in cooking methods, budget-friendly nature, and ability to contribute to the creation of deeply satisfying and comforting dishes.

Ham

Loved for its ability to embody tradition and innovation simultaneously, ham has become a holiday staple, bringing comfort, flavor, and a touch of sophistication to festive gatherings. Let’s check out some favorites for the center of your table.

Berkshire Honey Glazed Hams (#01036)*: This fully cooked whole Berkshire honey glazed ham is slow smoked over applewood chops to enhance the flavor. Its savory and slightly sweet flavor profile complements a wide array of festive accompaniments.

Spiral Ham Halves (#00447)*: This is a fully cooked, spiral sliced, bone in, honey glazed ham that is synonymous with the holidays.

Poultry

When it comes to holiday menus with duck and chicken, steer clear of standard cuts to offer a refined culinary experience. From the indulgent richness of duck to the diverse possibilities presented by unique chicken cuts, such as osso bucco, chefs can transform holiday poultry into masterpieces that go beyond the ordinary, ensuring a sophisticated and memorable dining experience.

Duck Leg & Thigh (#00890), Duck Breast (#00841): Contrary to its poultry companions like chicken and turkey, duck strides into the realm of red meat, ushering in a diverse flavor profile akin to steak. Maple Leaf Farm duck has no artificial ingredients.

Poulet Rouge Fermier (#00847): When you want the most succulent chicken the world can offer, you want Poulet Rouge Fermier. This renowned breed has an irreplaceable standing in French cuisine.

Airline Breast (#72001): This is a boneless, skin-on half breast with the first wing joint attached, between 7-9 oz each. The attached wing drumette not only adds an aesthetic appeal to the plate but also gives the dish a distinctive and elegant look.

Chicken Osso Bucco (#00909): Transform a classic dish with a holiday twist —Chicken Osso Bucco brings comfort and elegance to the table. This is Frenched drumstick with the meat pulled down towards large end resembling a “Lollipop”.

Lamb

From succulent lamb leg to tender loin chops and impressive New Zealand lamb racks, offer a spectrum of flavors and textures for lamb enthusiasts. The versatility of lamb allows chefs to showcase their culinary creativity, offering a unique and memorable dining experience that complements the celebratory atmosphere of holiday gatherings.

Lamb Leg (#62505)*: The lamb leg is known for its tenderness. It is a prime cut that responds well to roasting, grilling, or slow cooking methods, allowing the meat to become fork-tender. This is a lamb leg from Freedom Run Farms is deboned, rolled and tied.

Lamb Loin Chop (#62526)*: Lamb chops are prized for their tenderness and rich flavor. The meat closer to the bone often carries more flavor, and the delicate nature of the chops makes them a favorite among those who appreciate a more refined taste. Each chop is cut to 1.5″ thickness and weighs approximately 7-8oz.

New Zealand Lamb Rack (#00408): A lamb rack is a premium and visually striking cut of lamb that is prized for its tenderness, succulence, and presentation.

Seafood

Including a variety of high-quality seafood into holiday menus allows chefs to showcase their culinary prowess, cater to diverse preferences, and wow customers with elegance, creativity, and a touch of indulgence.

Halibut (#49148): Chefs appreciate halibut for its ability to serve as a canvas for culinary creativity. Its neutral taste allows for inventive flavor pairings, making it a versatile ingredient for both classic and contemporary seafood dishes.

Ora King Salmon (#23794): Ora King Salmon, often hailed as the “Wagyu of the Sea,” is a premium breed of King Salmon (Chinook Salmon) known for its exceptional quality and flavor. The premium quality of Ora King Salmon makes it a favorite for gourmet presentations.

Seabass (#49141): Sea bass is renowned for its mild, delicate flavor, making it a favorite among seafood enthusiasts. The flesh is tender with a slightly sweet taste, allowing chefs to showcase its natural qualities through various cooking methods.

Swordfish (#48129): Swordfish has a firm, meaty texture, making it hold up well to various cooking methods, allowing chefs to create hearty and satisfying dishes. The dense texture of seabass steaks allows them to hold up to high-heat cooking methods, resulting in a satisfying sear on the outside while maintaining juiciness on the inside.

Mariblu Shrimp (#33206): These delectable shrimp are renowned for their exquisite flavor, and what sets them apart is their commitment to both your palate and the environment. Mariblu Brand Shrimp are carefully sourced and processed to ensure they are 100% phosphate-free. 

Cooked Shrimp (#48633): These head-off, tail-on cooked shrimp are ready to use for your holiday menu needs.

Tempura Shrimp (#48709): These Shrimp Tempura Tzukuri are frozen and coated in a light, airy batter ready to be deep-fried to golden perfection.  The contrast between the crunchy exterior of the tempura and the tender, juicy shrimp inside creates a delightful sensory experience.

Bacon Wrapped Shrimp (#90610): These large tail-off shrimp are wrapped in lean bacon and held together with a toothpick skewer, ready to bake for a delightful holiday appetizer.  

Scallops (#32713): Whether served as a delicate appetizer or the centerpiece of an exquisite dish, scallops remain one of the ocean’s most celebrated culinary treats. Scallops are known for their delicate, sweet flavor and tender, buttery texture.

King Crab Legs (#48396): When you hear the shell crack, the sweet, succulent crab is just moments away! The Red King Crab is the most majestic of all crab, with a tender, sweet, succulent meat unlike any other crab in the world.

Jumbo Lump Crab (#48204): Jumbo Lump is beautiful, whole pieces of firm, succulent white meat picked from the two large swimming fin muscles of the crab. This product is perfect for high quality crab cakes, cocktail presentations or sautéing. There are between 75-100 pieces per can.

Canadian Lobster Tails (#48423): Enjoy the mild, sweet, and distinctive flavor of these beautiful 7-8 oz lobster tails caught in the pristine, cold waters of eastern Canada. Frozen raw and uncooked, they thaw easily and can be boiled, steamed, grilled or prepared your favorite way in minutes.

This holiday season, the National Restaurant Association survey reveals that consumers are eager to let restaurants handle the cooking, making it the perfect time to showcase your culinary prowess. With our premium center-of-the-plate options, you can create a holiday menu that not only reduces stress for your patrons but also leaves a lasting impression. As diners seek convenience, loyalty, and memorable dining experiences, What Chefs Want provides the ingredients to make your restaurant the holiday destination of choice. Happy holidays and happy cooking!

*Items may not be available in all regions and subject to availability

Sep 24 2021
0

Item of the Day: Gifford’s Hickory Smoked Sliced Coffee Bacon

By | Bacon, Chef's Feed, Farm To Table, Gourmet, Ham, Item of the Day, Local, Local and Specialty, Meats, Products, What Chefs Want

Gifford’s Smoked and Sliced Coffee Bacon

Since its beginning, Gifford’s has focused on getting it right.  Always dry-cured and hickory smoked, Gifford’s bacon has just the right amount of flavor. Smoked in the heart of Music City, Gifford’s has become known as the bacon of Nashville – a place that definitely knows its bacon. This bacon is life changin’! 


What started as a passion project for Nathan Gifford has grown into a cult following of this special bacon. With his wife Nicole, Nathan began to cure and smoke meats for chefs, friends, and family. Today, Gifford’s bacon can be found on the menus at top restaurants throughout Nashville.

Item 24244 – 10 lb. case / 5/8″ cut, 12-14 slices per lb.

Sep 23 2021
0

Item of the Day: North Country Applewood Smoked Sliced Bacon

By | Bacon, Chef's Feed, Farm To Table, Gourmet, Ham, Item of the Day, Local, Local and Specialty, Meats, Products, What Chefs Want

North Country Applewood Smoked Bacon

The slabs are marinated for days in dark maple syrup brine and double smoked to create hearty, thick-cut bacon that’s more boldly flavorful than you’d expect. We applewood or cob smoke our bacons at low temperatures lazily. As a featured ingredient in a savory signature dish or crisply seared on its own, our bacon is some of the best you’ll ever try.

Item 00778 – 10 lb. case / 16-18 ct. sliced per lb.

Sep 22 2021
0

Item of the Day: Gifford’s Hickory Smoked Sliced Bacon

By | Bacon, Chef's Feed, Farm To Table, Gourmet, Ham, Item of the Day, Local, Local and Specialty, Meats, Products, What Chefs Want

Gifford’s Hickory Smoked Sliced Bacon

Since its beginning, Gifford’s has focused on getting it right. Always dry-cured and hickory smoked, Gifford’s bacon has just the right amount of flavor. Smoked in the heart of Music City, Gifford’s has become known as the bacon of Nashville – a place that definitely knows its bacon. This bacon is life changin’!


What started as a passion project for Nathan Gifford has grown into a cult following of this special bacon. With his wife Nicole, Nathan began to cure and smoke meats for chefs, friends, and family. Today, Gifford’s bacon can be found on the menus at top restaurants throughout Nashville.

Item 18569 – 10 lb. case / 5/8″ cut, 12-14 slices per lb.

Jul 02 2021
0

Item of the Day: Chorizo Iberico Salami

By | Appetizers, Beef, Charcuterie, Chef's Feed, Gourmet, Ham, Item of the Day, Local, Local and Specialty, Meats, What Chefs Want

Chorizo Iberico Salami

The classic Spanish smoked paprika rubbed dry-cured salami gets an extra dose of flavor. This is no run-of-the-mill chorizo. It’s made from the legendary Iberico breed of Pata Negra (black-hoofed) pigs, a breed famous for its high-quality intramuscular fat, which makes the meat prized for its buttery, melt-in-the-mouth flavor and texture. With a great flavor and amazing texture.

Item 95028 – 4/3 lb. case

Jul 01 2021
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Item of the Day: Toscano Salami from Molinari & Sons

By | Appetizers, Beef, Charcuterie, Chef's Feed, Gourmet, Ham, Item of the Day, Local, Local and Specialty, Meats, What Chefs Want

Toscano Salami from Molinari & Sons

A tangy all pork salame, coarsely chopped with traditional flavor and stuffed in E-Z peel casings.


Producer Bio: P.G. Molinari is a name that has meant excellence in Italian salame and sausage for over 100 years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Through four generations, the Molinari family has provided Americans with the finest in salames and Italian sausages of all types. As a family-owned business, P.G. Molinari and Sons continues the tradition of quality products and service.

Item 95030 – 5 lb. avg.