Category

Local

Sep 01 2023
16

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 25 2023
16

Exploring the Seasonality of Fish: Understanding What’s Fresh and Why

By | Local, Seafood, What Chefs Want

As chefs, one of the most exciting aspects of our craft is the ever-changing palette of ingredients that nature provides. Among these culinary treasures, fish stand out as a dynamic and diverse ingredient, but they come with their own unique rhythm dictated by the changing seasons. In this article, we’ll dive into the fascinating world of fish seasonality, exploring what impacts it and why understanding it is essential for creating exceptional dishes that celebrate freshness and sustainability.

The Rhythms of the Sea

Fish seasonality refers to the natural cycles of availability that different species of fish exhibit throughout the year. Just as the changing seasons influence the growth of fruits and vegetables, factors like water temperature, migration patterns, and spawning habits influence the presence of various fish in our oceans, rivers, and lakes. Embracing fish seasonality not only ensures that chefs work with the freshest catches but also contributes to sustainable fishing practices and responsible sourcing.

Factors Influencing Seasonality

Water Temperature: Fish are highly sensitive to water temperature. As the temperature changes with the seasons, so does the behavior of different fish species. Warmer water might attract certain species to migrate or spawn, while cooler waters could trigger migrations of other species.

Spawning Habits: Many fish species have specific times of the year when they reproduce. During spawning, fish might become less abundant as they focus on propagating their species rather than feeding.

Migration Patterns: Fish often migrate in search of optimal conditions for feeding and reproduction. These migrations can lead to the presence of certain fish in specific regions during certain seasons.

Food Availability: Fish feed on other marine life, and the availability of their prey can impact their presence. Changes in the abundance of smaller fish or plankton can influence the movement of larger predator fish.

Environmental Factors: Environmental factors such as water salinity, oxygen levels, and currents can impact the distribution and behavior of fish populations.

Weather: Weather conditions, including temperature, storms, and ocean currents, play a significant role in fish migration and availability. Changes in weather patterns can affect water temperature and nutrient distribution, influencing the movement and behavior of fish species. For instance, shifts in wind patterns can lead to upwelling, bringing nutrient-rich waters to the surface and attracting various marine life, creating opportunities for certain fish to thrive during specific seasons.

Why Seasonality Matters

Freshness and Flavor: Fish that are in-season are at their peak in terms of flavor and texture. They are more likely to be caught closer to your location, reducing the time between catch and plate.

Sustainability: Embracing fish seasonality supports sustainable fishing practices. Fishing responsibly and avoiding overfishing during sensitive times like spawning seasons helps protect fish populations for future generations.

Economic Impact: Sourcing in-season fish can positively impact local economies, as it encourages the consumption of fish that are readily available from nearby waters.

Environmental Impact: By choosing in-season fish, you contribute to reducing the carbon footprint associated with transporting out-of-season species from distant locations.

Culinary Creativity: Adapting to the changing availability of fish challenges chefs to think creatively and explore new flavors and preparations.

Navigating Fish Seasonality

To make the most of fish seasonality, chefs need to stay informed about the species that are in-season in their region. We are happy to provide our seafood expertise to guide you in making sustainable and delicious choices! See below for the What Chefs Want seasonality chart.

Seasonal-Fish-Infographic-What-Chefs-Want-2Download
Jul 28 2023
8

It’s Corn! 10 Unconventional Ways to Utilize Fresh Local Corn

By | Chef's Feed, Local, Produce, Vegetables, What Chefs Want

As summer arrives with its sunny warmth and vibrant flavors, there’s one star ingredient that dominates every farmer’s market and dinner table: fresh, local corn! At What Chefs Want, we believe in embracing creativity in the kitchen, and what better way to do so than by experimenting with this versatile golden gem? Get ready to embark on a cornucopia of fun and unique ideas that will have your restaurant patrons buzzing with excitement.

Spicy Corn Fritter Tacos

Transform traditional tacos into a fiesta of flavors with spicy corn fritter tacos. Whip up a batch of zesty corn fritters using locally sourced corn, diced jalapeños, and a blend of bold spices. Serve these crispy delights in soft tortillas topped with tangy lime crema and fresh avocado salsa for a mouthwatering explosion of tastes and textures.

Corn Popsicle Delight

Beat the summer heat with an unconventional treat: corn popsicles! Create a refreshing and surprising dessert by blending fresh corn kernels with coconut milk, honey, and a pinch of salt. Freeze the mixture into popsicle molds, and voilà – a sweet and savory delight that will have diners raving about your inventive dessert menu.

Corn and Basil Ice Cream

Take your ice cream game to the next level by infusing fresh local corn into a creamy basil ice cream base. The natural sweetness of the corn complements the aromatic notes of basil, resulting in a truly unique and sophisticated dessert that will leave your guests in awe.

Corn Ceviche

Add a twist to the classic seafood ceviche by incorporating charred corn kernels into the mix. Marinate fresh shrimp or fish with zesty lime juice, diced tomatoes, onions, and cilantro, then toss in the corn for a burst of smoky sweetness that elevates this dish to new heights of flavor.

Corn and Chorizo Stuffed Peppers

Amplify the flavors of stuffed peppers by adding a corn and chorizo filling. Mix charred corn with spicy chorizo, black beans, and cheese, then stuff it into colorful bell peppers. Bake until tender and bubbling for a dish that packs a punch and showcases the delicious potential of fresh local corn.

Corn and Goat Cheese Croquettes

Combine the delightful creaminess of goat cheese with the satisfying crunch of corn croquettes. Blend locally sourced corn with tangy goat cheese, breadcrumbs, and herbs, then fry to golden perfection. These delectable bites are sure to become a beloved appetizer at your restaurant.

Corn Dumpling Soup

Give traditional dumpling soup a summery makeover by adding corn dumplings. Mix cornmeal, eggs, and a dash of nutmeg to form dumpling dough, and drop spoonfuls into a flavorful vegetable broth. The tender dumplings and sweet corn make this dish a comforting and innovative addition to your menu.

Corn Pancake Stack

Brunch enthusiasts will flock to your restaurant for a delightful corn pancake stack. Blend fresh corn into pancake batter and cook until golden brown. Stack the pancakes high, alternating with layers of crispy bacon and drizzles of maple syrup, creating a sweet and savory tower that’s a feast for the eyes and taste buds.

Corn-stuffed Ravioli

Dazzle your guests with a corn-filled surprise by offering corn-stuffed ravioli. Create pillowy pockets of pasta filled with a delectable mix of corn, ricotta cheese, and fresh herbs. Toss the ravioli in a luscious brown butter sage sauce for an unforgettable dish that celebrates the essence of summer.

Corn Sushi Rolls

Put a twist on sushi night with corn sushi rolls. Swap traditional nori seaweed sheets for soft corn husks and stuff them with sushi rice, avocado, cucumber, and fresh corn. Roll it all together and slice into bite-sized pieces for a sushi experience that’s both innovative and satisfying.

Search the What Chefs Want site for corn or search using item codes:

  • Bi Color Corn – item 20041
  • Yellow Sweet Corn – item 20047
  • Fresh Corn Kernel – item 17043
  • Shucked Corn on the Cob – item 17041
  • Corn Husk for Tamales – item 92208

Learn More

With these ten playful and imaginative ideas, you’re well-equipped to wow your restaurant’s diners with an extraordinary corn-centric menu. Embrace the abundance of summer corn and let your culinary creativity shine! What are you waiting for? It’s time to let the cornucopia of fun begin!
And not to end on a corny note, but if you need a little inspiration while cooking to celebrate all things corn, don’t forget about this little viral sensation: https://youtu.be/_caMQpiwiaU.

Jul 14 2023
7

Burger Week, Local Sourcing and Inspiration: A Q&A with Catherine of Naïve and Nostalgic

By | Beef, Chef's Feed, Farm To Table, Local, Vegetables, What Chefs Want

With Cincinnati’s Burger Week wrapping up, and Louisville’s Burger Week ramping up, we are paying tribute to America’s beloved sweetheart – the Hamburger! This week we are featuring Louisville restaurants Naïve and Nostalgic Cocktail House, which have two different burgers featured for Louisville’s Burger Week.

We spoke with Catherine Mac Dowall, owner and operator of Naïve and Nostalgic. Catherine began her career in the restaurant industry over 16 years ago, working her way up the ladder from hostess, line cook and every job in between to becoming an Operations Manager for Michelin Star and James Beard Award-winning Chef Jose Andres. Catherine brought her passion for culinary excellence to Louisville in 2016, opening Naïve, starting as just a concept at a 10X10 tent at a farmers market. From its humble beginnings, Naïve has flourished into a thriving enterprise, including catering, wholesale services, and the brick-and-mortar restaurant. In February of this year, Catherine opened her second restaurant, Nostalgic. She is soon to be featured in a CNN documentary put on by Bobby Flay, so keep your eye out for Catherine!

WCW: Your menus at Nostalgic and Naïve are incredibly diverse. What makes something like Burger Week exciting to you?

This is our first burger week and we are excited about it! We’ve had a ton of success during Restaurant Week and Burger Week seemed like another opportunity to introduce ourselves to people who haven’t made it here yet. It’s a great approachable way for new people to experience us.

WCW: Can you tell us about any unique burger ingredients or flavor combinations that you’ll be featuring during Louisville Burger Week?

At Naïve we are featuring a really unique burger. It has two beef patties, a yuzu koshu aioli, basil relish and a ton of mozzarella cheese, all on a homemade sesame potato roll.  

At Nostalgic we are featuring a classic burger – our Smash Burger. It has two lacey thin beef patties with seared onions smashed into them, American cheese and burger sauce on a homemade sesame potato roll. It is such a classic burger, but the quality of the ingredients really make it special. It is one of our most popular menu items.

WCW: How important is the sourcing of meat for your burger creations, and what factors do you consider when selecting the best quality beef for your patties?

We just started serving beef at Naïve this year. We served nearly every other type of protein and our customer base was asking for it. We have always sourced very sustainably at the restaurant, using as many local ingredients as we possibly can to put really great seasonal dishes on the menu. So, when we added beef, working with Berry Beef and knowing they are local was important to us.
We brought that same philosophy to our new restaurant as well. I put a huge emphasis on doing things the right way, and the right way for me is supporting the local community.

Berry Beef is a cooperative model developed by Kentucky farmers to provide chefs and institutions with a consistent supply of regionally-raised beef.

Berry Beef cattle are raised on pasture their entire lives, eating a blend of grass and locally-grown grains. This produces the well-marbled cuts your customers love, while maintaining high animal welfare and environmental standards. Berry Beef is distributed exclusively through What Chefs Want to cities across the country.

Search Berry Beef in the app or item #26695

WCW:  Seeing how much you love local food, are there any specific local ingredients or flavors from Kentucky that you love to showcase?

We are currently obsessed with sorghum. It’s a really intriguing ingredient and so versatile!

You can find sorghum in Nostalgic’s Weisenberger Grits, Crispy Brussel Sprouts, Grilled Broccolini, and Sweet Tea Fried Chicken. You can also find sorghum on some of Naïve’s tasting menus.

If you are shopping the What Chefs Want app and are interested in sorghum, you can find Bourbon Barrel Foods Pure Cane Sweet Sorghum with item #93514

WCW:  Do you have a personal favorite burger combination or flavor profile that you always go for when you go out to eat?

It really depends on the mood I’m in. If I’m looking for something that is that comforting, I gravitate towards something I’ve had and know, but if I’m feeling adventurous, I’ll reach for something with ingredients that I’m not as familiar with or something where the preparation is unique.

WCW: Who are some of your biggest culinary inspirations?

My old boss, Jose Andres is a huge inspiration to me, not only for his culinary background, but for his business acumen. I truly admire him!

It’s hard to pinpoint a singular person or restaurant. With everyone online and at our fingertips, we can really see and explore what other restaurants and chefs are doing anywhere in the world. It never used to be that way.

I do love going out to the West Coast and trying all the different restaurants throughout LA. Gjelina Group is such a staple in LA and Rustic Canyon was doing some really interesting things that we pull inspiration from as well.

WCW: How do you stay innovative and ahead of the curve?

I believe in not taking your foot off the gas, because once you do, someone is right behind you to pass you. Always try to be creative, reinvent yourself and push your comfort zone and your customers comfort zones!

Learn More

Both Naïve and Nostalgic are open six days a week and have menus that change seasonally.

To visit their websites, peruse their menus and see their business hours, visit:

https://www.eatnaive.com/

https://www.eatnostalgic.com/

Jul 07 2023
5

Locally Grown, Delivered to You

By | Chef's Feed, Farm To Table, Local, Vegetables, What Chefs Want

In today’s globalized world, where products from around the world are readily available at our fingertips, it’s easy to overlook the significance of supporting local producers, especially when it comes to fresh produce. However, by prioritizing local sourcing, we not only embrace the unique flavors and freshness of our own regions but also foster a strong sense of community and sustainability.

Building Relationships with Local Farmers & Producers

In the heart of the Midwest, What Chefs Want has found a remarkable partnership with the Mennonite community farmers from Scottsville, KY. Hand-picking a wide variety of locally grown produce, the Hoover family behind H & H Farms provides What Chefs Want with more than 16 different types of produce. This collaboration not only showcases the remarkable diversity of our region but also highlights the vital role that local producers play in nourishing and enriching our communities.

In June, some of our What Chefs Want team members had the opportunity to visit with the Hoover family of H & H Farms. They enjoyed a gorgeous day on the farm, complete with a tour on a wagon pulled by draft horses, past fields of squash, zucchini, tomatoes, and watermelon. Our team was invited to eat lunch with the Hoover family in their home as we learned more about their family and the incredibly hard work that goes into producing the crops that go from their local farm to your tables.

Working with local farmers has many advantages for both the farmers and our business. H & H Farms will adjust their crops based on our needs, so when we saw a demand for more watermelon last year from our customers, they adjusted to grow more watermelon for us. They pick squash blossoms twice a week for us very early on the mornings that our truck is scheduled to pick up from them. This “right out of the field and onto our truck” dynamic is only made possible by working closely with local farms.

In addition to H & H Farms, the Scottsville, KY area is also home to the Miller family, who grow exquisite heirloom tomatoes. The Millers specifically cultivate and grow special varieties of their tomatoes to get specific colors, tastes and shapes. The family who produces Spring Valley Farms jams is just down the road as well.

Local Opportunities in Every Region

These are just a few of the MANY local producers that we partner with across the country. What Chefs Want works with local producers across all our different regions to provide our customers with fresh, local and seasonal produce.

Ready to Buy Local?

If you are in our ordering system and looking for local items, look for the green LOCAL tag:

Or use the local filter found in the left “filter by” column:

Local offerings will look different based on your location.

Jun 29 2023
5

Red, White and BBQ

By | Chef's Feed, Farm To Table, Local, Meats, Seafood, The Butchery, Vegetables, What Chefs Want

Grilling inspiration for your 4th of July menu

The 4th of July is just around the corner, and you know what that means—time to fire up the grill or smoker and give your customers a menu that sets off fireworks of flavor and leaves everyone craving more. That’s why we’re here to share our BBQ favorites, guaranteed to add sizzle and excitement to your holiday feast. From hand-cut, premium quality steaks to the freshest produce, we’ve got the ingredients that will inspire grilling greatness and create an unforgettable 4th of July experience.  

Center of the Plate Stars for the Grill

The sizzle and aroma of a perfectly grilled steak evoke a sense of anticipation and delight, as each bite offers a tender and juicy experience that is simply irresistible. Try one of our favorites, the Black Hawk Reserve Striploin. Black Hawk Farms cattle are selectively bred for intense marbling and robust flavor. (Search Item #26955)

Nothing says the 4th of July like a burger hot off the grill, but how can you take those burgers to the next level? It’s all about the quality of the beef itself. Try Berry Beef Burger Patties. Berry Farms dry ages their beef, allowing the natural flavors to be enhanced while making the meat more tender. (Search Item #26696)

While beef remains a favorite in star-spangled spreads, don’t overlook the incredible flavors of fish, which prove to be an excellent and delectable option for the grill as well.

It is wild caught salmon season, ensuring a steady supply of Sockeye Salmon and the perfect grilling companion, King Salmon. Sockeye salmon is known for its intense flavor and vibrant red color, while King salmon is revered for its large size, high fat content, and luxurious taste. (Search Item #28603)

Cobia, a versatile and delicious fish, is an excellent choice for grilling enthusiasts. With its firm and flavorful flesh, Cobia holds up well on the grill, allowing for various preparations and marinades to enhance its taste. (Search Item #48021)

Don’t Forget the Smoker

We can’t let the summer season start without a nod to the magic of smoked meat.

Smoking lamb neck or lamb shoulder creates a tender and flavorful culinary experience. The slow smoking process allows the lamb to develop a rich smoky aroma and a melt-in-your-mouth texture, resulting in a truly unforgettable dish. Freedom Run Farm Lamb is more tender and mild than virtually any other lamb available in the market today. (Search Item #62506 for lamb neck and #62502 for lamb shoulder)

Smoked beef brisket is a barbecue masterpiece that promises an explosion of smoky and savory flavors. We recommend smoking the Black Hawk Brisket. (Search Item #00336)

Produce that Pops on the Grill

Summer is the perfect season to showcase the vibrant flavors of fresh vegetables on the grill. Grilling vegetables enhances their textures and creates a delicious char, elevating them to a whole new level of culinary enjoyment during the sunny and bountiful days of summer.

Grilling asparagus highlights the natural sweetness and earthy flavors of this versatile vegetable. With a slight char on the outside, grilled asparagus offers a perfect balance of crispness and tenderness, making it a perfect side dish or addition to salads, pastas, or as a standalone appetizer. (Search Item #20000 for jumbo and #20005 for standard)

Broccolini and caulilini are excellent choices for grilling due to their unique attributes. Broccolini, with its tender stems and small florets, grills beautifully, developing a smoky flavor while retaining its crunch. The thinner stalks of caulilini allow for quick and even cooking on the grill, resulting in a delightful blend of charred and slightly sweet flavors. Both vegetables benefit from the grill’s heat, transforming into deliciously charred and caramelized delights that add a delightful twist to any summer meal. (Search Item #20012 for broccolini and #03643 for caulilini)

Sweet corn is in season as well, so don’t forget that it is a treat on the grill! (Search Item #20041)

Gourmet Goods to Enhance your Grill

Take your grilling to the next level by incorporating flavorful glazes. Elevate your dishes with the luscious sweetness of fig balsamic glaze, made by enriching balsamic vinegar of Modena PGI with fig juice, or indulge in the earthy richness of truffle balsamic glaze, infused with the aromatic essence of truffles. (Search Item #29869 for fig balsamic glaze and #29853 for truffle balsamic glaze)

Change your whole flavor profile with spices like ras el hanout or za’atar. A prized Moroccan spice blend, ras el hanout takes its name from an Arabic phrase that can be loosely translated as ‘top of the shop’, meaning the very best a spice merchant has to offer. Za’atar is a complex medley of seasonings is notable for its rich aroma and well-balanced curry-like flavor. It is an authentic Middle Eastern mix of herbs and spices, featuring sumac, thyme, oregano, sesame seeds and salt that is sure to add a new pop of flavor to your grilled favorites. (Search Item #97142 for ras el hanout and #97181 for za’atar)

Elevate your grilled fish with extra virgin olive oil with lemon or yuzu. The yuzu oil, a fantastic complement to grilled seafood, offers a refreshing twist as a versatile citrus substitute. (Search Item #18268 for EVOO with lemon and #95411 for yuzu oil)

What Chefs Want is Delivering Your Grilling Favorites

What Chefs Want has you covered with a selection of grilling favorites that will make your menu shine. From hand-cut steaks to the freshest seasonal produce, our premium quality ingredients are sure to elevate your summer menu and leave your guests craving more.

With split cases, daily delivery (even on the 4th!) and no minimum orders, we give chefs what they want and need to create summer menu magic.

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

Jul 20 2022
1

Item of the Day: Acquerello Carnaroli Aged Rice

By | Chef's Feed, Gourmet, Italian, Item of the Day, Local, Rice, Staples, What Chefs Want

Acquerello Carnaroli Aged Rice

Acquerello – The Tastiest, The Richest, The Healthiest

It’s the tastiest because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact.

It’s the richest because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. 

It’s the healthiest because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice. 

 A short-grain, pearl-like Italian white rice which is high in starch. Arborio rice forms the foundation of the dish risotto.


 Item 95933 – 2.5 KG Bag

Check out this recipe! Squid Ink Risotto and Sea Urchin
Jul 18 2022
1

Item of the Day: Alfresco Frozen Pizza Dough

By | Baking, Breads, Chef's Feed, Gourmet, Item of the Day, Local, What Chefs Want

Alfresco Frozen Pizza Dough

From Alfresco: “We use only the best, hand-picked ingredients, perfected recipes, detailed processes and customized, handcrafted Italian pasta machines to make our pasta. We hold our products, people and facilities to the highest standards for safety, consistency, performance and taste.”

Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.

TO USE: 

1. Thaw dough slowly in refrigerator before use. This process is called ”cold fermentation”, and we recommend 3-5 days at 38-42 degrees F for the perfect crust, although 24 -48 hours will work fine. This gives the yeast time to react with the sugars and produce very good gluten structure as well as a delicious flavor. Keep in mind fermentation that goes beyond 5 days is not ideal, as your dough will begin losing its ability to rise properly.

2. Remove dough from refrigerator and proof at room temperature or in a proof box until dough rises. Dough can be proofed in the morning for lunch service, and early afternoon for dinner service.

3. Roll Dough to order, score with a dough docker if needed and bake immediately.

4. We recommend rolling the crust thin, but a medium to thick crust will yield good results as well. 5. Adjust your oven temp accordingly until you achieve a crispy outer crust, with a pillow-like, chewy interior.


 Item 90708 – 28x2oz Case

Jul 13 2022
1

Item of the Day:  Berry Beef Ground Beef

By | Beef, Chef's Feed, Farm To Table, Grilling Essentials, Item of the Day, Local, Meats, The Butchery, What Chefs Want

Berry Beef Ground Beef

Berry Beef, named after poet and agrarian philosopher Wendell Berry, is committed to good animal and land stewardship, and to farmers getting paid a livable wage for their hard work. Our dry-aged Angus beef is raised and processed humanely in Henry County, Kentucky. Our farms raise animals on grass and finish them on grain according to standards set by the Berry Center.

 Item 26695 – 2/5 Lb Case

I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”

-Wendell Berry, What Are People For?

Check out their website for more info!

Jul 04 2022
1

Item of the Day: Black Hawk Ground Beef

By | Beef, Chef's Feed, Grilling Essentials, Item of the Day, Local, Meats, The Butchery, What Chefs Want

Black Hawk Ground Beef

Black Hawk Farms is a fourth generation family farm in Western Kentucky. Their cattle are traditionally born and raised on pasture and then grain-finished using white corn, rye hay and soft red winter wheat – that they grow on their farm, free of antibiotics or hormones.

They use an eco –friendly compost barn which eliminates any negative impact to the environment. The compost barn utilizes sawdust from a local saw mill combined with what would become animal waste to create a superior mulch-like organic fertilizer that is then recycled on the farm.

This Kentucky Proud product is changing the way cattle are raised East of the Mississippi and we are pleased to offer our customers a fantastic local beef option. Through this partnership we are able to eliminate about 1,000 miles of carbon footprint!

Item 55361 – 2/5LB Case 

Check out their website!