Category

Meats

Jan 05 2024
25

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

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

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

Amorous Appetizers

Oysters on the Half Shell

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

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

Artichoke Heart Bruschetta

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

Truffle-Infused Deviled Eggs

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

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

Seafood Sensations

Lobster Tails

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

Pan-Seared Halibut Fillet

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

Scallops

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

Protein Packed Passion

Porterhouse for Two

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

Lamb Lollipops Duo

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

Poulet Rouge Fermier

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

Decadent Desserts

Chocolate-Dipped Stem Strawberries

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

Raspberry Rose Petal Sorbet

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

Filled Chocolate Tulip Cups

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

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

Dec 28 2023
24

Creating Restaurant Wins for Health-Conscious Consumers

By | Beef, Chef's Feed, Gluten Free, Grab & Go, Grilling Essentials, Juice, Meats, Non-GMO, Produce, Retail Ready, Seafood, Sparkling Water, Vegan, Vegetables, What Chefs Want

Top tips for bringing together a healthy menu to appeal to your more health-conscious patrons

In a world where health-conscious dining is on the rise, restaurants are faced with the challenge of catering to a more discerning audience. The demand for nutritious, sustainable, and plant-based options is growing rapidly. To stay ahead of the curve and satisfy health-conscious patrons, chefs can implement strategic changes to their menus. In this blog post, we’ll explore five top tips to help you create restaurant wins for health-conscious consumers.

Lean into Functional Foods

Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.

As the spotlight on mental health intensifies, adaptogens are a sought-after class of ingredients that are believed to help the body resist and adapt to stressors. One such adaptogen that is trending is saffron (item #97219). Saffron, known for its mood-boosting properties, lends a touch of luxury and emotional well-being to dishes. Saffron is believed to alter the concentrations of neurotransmitters like dopamine, norepinephrine, and serotonin in the brain.

Prebiotics like buckwheat are non-digestible fibers or compounds found in certain foods that promote the activity and growth of beneficial bacteria (probiotics) in the gastrointestinal tract. Buckwheat (item #21111) is a gluten-free, nutrient-rich prebiotic food that is a good source of nutrients such as fiber, protein, magnesium, manganese, and antioxidants.

Probiotics like sauerkraut (like the Pickled Pig dill kraut – item #266752) and kimchi (like Napa kimchee item #26574) have beneficial bacteria that promote a healthy balance of microorganisms in the digestive system.

Offer more plant-based entrees

As the demand for plant-based options continues to rise, consider expanding your menu to include more plant-based entrees, and we aren’t just talking salad here. Highlighting produce items as main attractions can be a game-changer. Create vegetable-based dishes and a variety of plant-powered choices will not only attract health-conscious customers but also contribute to the overall sustainability of your menu. For a hearty and satisfying option, consider the robust and savory Portabella mushrooms (item #30025, #30008 or #30030), perfect for grilling or roasting as a centerpiece in a plant-based dish. Jackfruit (item #90141) is also incredibly popular as a meat substitute in savory dishes like curries, stews, tacos, and sandwiches. Its ability to absorb flavors makes it a versatile ingredient in plant-based cooking.

Consider incorporating trendy and nutrient-dense ingredients like quinoa (item #19976), lentils (item #93806), and plant-based proteins to add depth and satisfaction to your plant-based offerings. Emphasizing the health benefits of these ingredients in your menu descriptions can resonate with health-conscious consumers, encouraging them to make nutritious choices when dining out.

Plant-based proteins with options like tofu (item #80024) and tempeh (item #99682) are also great additions. These protein-packed alternatives not only provide a substantial base for various dishes but also absorb the flavors of accompanying ingredients, making them ideal for creating diverse and delicious plant-based entrees.

To cater to those looking for a meaty experience without the animal products, consider incorporating Impossible Meats. This innovative plant-based meat substitute mirrors the taste and texture of traditional meat, providing a familiar yet entirely plant-based option for your health-conscious patrons. You can find Impossible Ground Pork (item #26939) or Impossible Ground Beef (item #03198).

Offer healthy drinks & mocktails

Extend your commitment to health-conscious dining beyond the food menu by introducing healthy drinks and mocktails. Incorporate trendy options like kombucha, known for its probiotic benefits. Craft refreshing mocktails using fresh ingredients, herbs, and spices to provide a non-alcoholic alternative that complements your menu.

If you are looking for a great Kombucha to add to your lineup you can try Elixir (search Elixir in the app), with flavors like Blueberry Pomegranate, Harvest Cider, Lavender Lemonade, Pineapple Ginger and Raspberry Limeade if you are in the Midwest/central region. Or try Rowdy Mermaid (search Rowdy Mermaid in the app) if you are in our Colorado region, in flavors like Strawberry Tonic, Watermelon Bloom, Hello Ginger or Savory Peach.

Collagen is still having its moment right now as well. Collagen is often associated with its potential to promote skin health, joint health, and overall well-being. Circle is a sparkling collagen water focused on making healthier options accessible, enjoyable and affordable. Circle comes in flavors like Raspberry Hibiscus (item #22710), Lemon Mint (item #22711), Vanilla Pear (item #22712) and Watermelon Thyme (item #22713).

Use our Natalies juices or our variety of purees to craft creative and healthy alternatives to alcoholic cocktails and garnish them with something from our huge variety of edible micro flowers.

Showcase sustainable & healthy seafood

Highlighting sustainable seafood serves as an opportunity to educate consumers about making ethical choices in seafood consumption. Collaborate with trusted suppliers adhering to sustainable practices to build transparency and trust with your health-conscious clientele. Sustainable seafood not only offers ecological benefits but is also rich in omega-3 fatty acids, providing a nutrient-dense and heart-healthy dining option. Consider featuring seasonal and local seafood options to emphasize freshness and reduce the carbon footprint. By showcasing sustainable seafood, you contribute to your customers’ well-being and play a role in preserving the delicate balance of our oceans for future generations.

Mariblu shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices. This 100% phosphate-free shrimp comes in a large variety of sizes to fit your menu needs. You can find our Mariblu shrimp options by searching Mariblu on our ordering app or site.

Laguna Blanca Salmon is another wonderful healthy option. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. You can find these options on our site by searching Laguna Blanca.

Educate consumers about your menu items

Share the story behind your menu items to educate consumers about the health benefits of your dishes and their origins. For instance, highlight unconventional healthy protein options or promote antibiotic-free meat. Mention reputable producers and what makes them so special to build trust and transparency with your customers. Incorporate this information into your menu descriptions or create a separate section dedicated to the health-conscious choices available.

For example: Make sure when talking about duck on the menu, that in the description you mention the  lower fat and calorie content compared to many other meats, making it a winning pick for those who crave incredible flavors while upholding a balanced diet. Take it a step further and share the details of the source. If you are using our Maple Leaf Farm duck you can share their particular dedication to sustainability and quality.

Or share the story of Joyce Farms chicken and their belief that small farmers, with their deep caring and passion for the animals, are the best at raising them, often using age-old artisan methods passed down through generations. They use no pesticides, animal by-products, hormones, growth stimulators or antibiotics EVER.

Creekstone Farms Angus Beef stands out for its commitment to quality and ethical practices in beef production. Embracing organic farming principles and ensuring humane animal handling, they prioritize a farming approach free of antibiotics and hormones. With a dedication to transparency, Creekstone Farms is not only passionate about delivering premium Angus beef but also strives to educate customers and consumers about the origins of their food, fostering a deeper understanding and appreciation for sustainable and responsible farming practices.

Highlighting producers like these add value to your menu items and make your patrons feel good about the choices they make at your restaurant.

Create easy healthy grab-and-go options

Recognizing the fast-paced lifestyles of many customers, offer easy and healthy grab-and-go options. To-go parfait cups filled with nutritious ingredients, such as Greek yogurt, fresh fruits, and granola, make for a convenient and satisfying choice. Consider other portable options like salads in a jar or protein-packed snack boxes to cater to health-conscious consumers on the move.

We have the perfect Parfait Combo Kit + Lid (item #34031) for your grab and go needs! This clear cup is a portable, fast, convenient, and easy-to-use package for yogurt parfaits and savory snack combinations.

Grandola Granola is a gourmet granola that’s made by hand, cured, nut free, gluten-free, and vegan with flavors like Autumn (item #18929 – Chai/Pumpkin spice with apricots and cranberries) and Ella’s Favorite (item #18932 – Madagascar vanilla, cherries and cranberries).

Pair granola with Greek or regular yogurt for easy options for your customers!

By incorporating these top tips, chefs can successfully cater to health-conscious consumers, fostering a dining environment that aligns with the growing demand for plant-based, sustainable, and transparent culinary choices. This strategic approach not only expands your customer base but also plays a vital role in enhancing the well-being of your patrons. Adapting to the evolving preferences of health-conscious consumers isn’t merely a passing trend; it’s a fundamental strategy for ensuring enduring success in the dynamic restaurant industry.

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

Dec 14 2023
28

How to Craft a Standout Charcuterie Board

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

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

Balancing Flavors: Key Components

Variety of Cured Meats:

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

Some of our favorite suggestions:

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

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

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

Cheese Selection:

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

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

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

Some of our favorite suggestions:

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

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

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

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

Accompaniments:

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

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

Some of our favorite suggestions:

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

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

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

Fresh, Dried and Pickled Produce:

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

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

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

Some of our favorite suggestions:

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

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

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

Textured Crackers,  Bread, Nuts and Seeds:

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

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

Some of our favorite suggestions:

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

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

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

Aesthetic Touches

Artful Arrangement:

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

Microflowers and Herbs:

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

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

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

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

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

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

Nov 17 2023
24

Love City’s Recipe for Success  

By | Catering, Chef's Feed, Meats, Pork, What Chefs Want

Tis’ the season of giving and we wanted to take this opportunity to start sharing some stories from our incredible customers who give back to their communities!

One such inspiring tale comes from Inga Arvin, who, alongside her husband Shawn Arvin, founded Love City eight years ago this month. Their journey began with a leap of faith, moving from the other side of town to the Portland neighborhood of Louisville, KY without a grand plan or any idea what they would eventually build for the community there. We had the privilege of sitting down with Inga to delve into the incredible story of Love City. Below we’ll explore its evolution from open gym to a flourishing community hub, and how the connection of dining together helped build deeper relationships to connect a community.

Will you just give me a little bit of an idea of how Love City came to be?

Inga: My husband, Shawn, and I started Love City, eight years ago this month.

We lived on the other side of town and we felt a calling to move down to Portland. We came down here with no agenda, no grand plan, and we had no idea that we would be opening a nonprofit or doing any of this. We just felt like we wanted to move into the neighborhood and be a part of the community.

We found a house that had been boarded up for about 30 years, and when we approached the owner about buying it, he said he would give it to us if we purchased the old Community Center next door. We took the leap without a plan on what we would do with the Community Center.

While we were renovating the house, we saw so many kids walking down the street, bouncing basketballs with not a lot of places to go and play. We had a huge basketball gym in the community building just sitting empty, so we thought, well, let’s just have open gym. We started opening the gym for the community and very quickly, had 100-300 kids a day coming to the open gym. At that point we realized we should form a nonprofit, get some insurance, and raise some money to pay the light bill. So that’s what we did!

And you started raising money next?

Inga: We started a fish fry out of the back cafe area to raise money to pay the light bill. We started getting to know the people in the community and building relationships and really listening to see what it was that the community wanted and needed. Through the course of the next few months, we developed the mission statement of Love City, which is to simply love our neighbors and community, creating a culture that empowers a movement of loving people as they are. We started having large events, just to build trust and listen to more neighbors.

From a basketball open gym into food service! How else did you incorporate dining into the area?

Inga: About a year and a half into it, we were approached by the Archdiocese who asked if we wanted to buy an old Catholic campus just a block away from our original building. This gave us access to a commercial kitchen & bingo hall, so we moved the fish fry over there.

One of Love City’s pillars is economic stimulation and we saw the opportunity to bring a sit-down restaurant to the community. We wanted to hire people from the neighborhood and give the community a place where they can gather for food. And so that’s what we did when we opened Porkland BBQ. That’s when we started our relationship with What Chefs Want. And you all were gracious enough to partner with us as we got started and we still work with you to this day!

I feel like there’s a connection between food and bringing the community together in your story. Is that something you started out trying to do? Or is that something that you just found along the way?

Inga: Definitely something we found along the way.  When we started the fish fry in the back of the Community Center building, we were doing it because we needed to raise money to pay the lighting bill, which was more than the mortgage at that point. But what we saw more and more, is that people would reconnect with neighbors and community members while waiting in line.

The community had disintegrated a bit over the years. People would go to their homes, shut the doors, stay safe, but this gave them the opportunity to get back out in the community, get food and run into five neighbors they didn’t know still lived in the neighborhood. And so now, this has grown into Porkland BBQ, and we’re still open every Friday, and now we have the barbecue added as well as fish.

Food is a great equalizer and a great draw.

There is a community that is reconnecting. And then there’s the community of regulars that come every Friday without fail, that have become sort of like a community within a community themselves. We know them, they know us and we check on them if they’re not here. It has created multiple levels and layers of community and I love that.

And taking community and food to another level, you have a community garden. How did that get started?

Inga: We were able to purchase that vacant lot right across the street from the community building. We were out there, making some raised beds, mowing, and cultivating it, when a man from the USDA Urban Agriculture Program approached us. He helped us with a grant, walked us through the process, and we now have two coded USDA urban farms with high tunnels and rainwater collection systems.

What do you see in the future for Love City?

Inga: The community sort of dictates what it needs and what it wants.

For example, we never thought we would start a school, right? But here we are with Might Oak Academy, a K-8 school in the community center building that we had originally purchased. We are also set to reopen the preschool on an even larger scale, relocating it to another property down the street that we acquired in 2019.

In the beginning of Love City, it was more relationship-building and now we’re in the stage where we are more in the work. We are deeper into relationships with the families that we have because of the school, so that’s the next phase, developing communities and going deeper with those folks to see where we can make a difference for them and the community.

So you never know what might happen. Right?

If you want to learn more about Love City or Porkland BBQ you can visit their websites, linked here.

If you are a What Chefs Want customer and have a restaurant that gives back to the community in a significant way and want to be featured, please reach out to lkellum@whatchefswant.com. We’d love to tell your story and share your good work in the communities you serve!

Oct 13 2023
22

Foris Extraordinary Meats: Where Flavor and Family Converge

By | Appetizers, Beef, Catering, Charcuterie, Gourmet, Hors d'oeuvre, Meats, What Chefs Want

In the heart of Columbus, Ohio, Foris Extraordinary Meats is more than just a business. It’s the result of a genuine love for great food and a shared family endeavor that has taken the form of creating exceptional sausages and cured meats. We had the pleasure of sitting down with Duncan Forbes, Foris Extraordinary Meats Salami Monger, to talk about how they got started, how they source and create unique cured meats and what really excites chefs (and retail consumers!) about their products. I dare you to read this without wanting to try each and every one of these products!

Can you share the inspiration behind Foris Extraordinary Meats and your family’s love for food and craftsmanship that led to its creation?

Duncan: “Absolutely. Well, we joke that it’s my brother’s fault. He was a chef for about 10 years in Columbus before we started the company. He developed an interest in cured meats along the way, was working at a couple of kitchens where the chef there was also dabbling. He bought a refrigerator off Craigslist for $150, converted it into a dry curing chamber in his apartment’s mudroom, and started tinkering at home, making bacon, salami, and other cured meats.”

How did you and your mom join the venture?

Duncan: “My mom and brother initially started the company, and I joined about a year later. It all started with conversations over cocktails, as my mom was looking for a change in her career. She wanted to work with James, my brother, and help him start the company. I got involved later, primarily overseeing sales, marketing, and business development.”

Your background is quite different, involving managing experiences and even leading canoeing expeditions. How do these experiences contribute to your unique perspective at Foris Extraordinary Meats?

Duncan: “Oddly enough, all my experiences led me here, and the skill sets I developed works well for what we’re doing. My time in Amsterdam involved setting up an accelerator program for early-stage social enterprises, and that experience meshed with the startup ecosystem we entered when we began. The marketing experience I gained in Colorado and my involvement in sales components in various roles have all been beneficial.

Additionally, my family’s connection to the restaurant industry through our wine distribution company laid the foundation for our interest in restaurants. My grandfather started a wine distribution company in Cleveland, which my father and uncle owned and operated for years, so we grew up alongside the restaurant industry.”

Foris Extraordinary Meats emphasizes the use of locally sourced pork from small Ohio family farms. Can you tell us more about your sourcing practices and why supporting local is essential to your brand?

Duncan: “We source 95% of our ingredients from within a two-hour drive of Columbus. This approach is akin to the concept of ‘terroir’ in winemaking, where the local environment influences the product’s quality. Sourcing locally ensures that all our ingredients, from spices to meat, work harmoniously. It’s also about supporting local businesses and economies while being mindful of our carbon footprint, especially as we expand our reach.”

Your collaboration with other local makers, such as beer and wine, sets you apart. Can you tell us more about these collaborations?

Duncan: “We wanted to use more unique, interesting ingredients to distinguish our offerings rather than just creating another genoa or salami. We wanted to put our stamp on it and that’s where James’ creativity as a chef really shines.

Collaborating with local makers is a key aspect of our products. For example, our Lupo Salami is incredibly unique, combining Russian Imperial Stout and Mexican mole seasoning, creating a distinct flavor profile. The most common reaction when someone tries it is, ‘I’ve never had anything like that’ and that’s how we know we’ve done something right.

The cheese we use in our No. 1 Salami comes from a local dairy, and the wine is sourced from Northeast Ohio. What also makes us different is that we use fresh ingredients—like hand-chopped sage and freshly ground black peppercorns—instead of pre-made spice blends that have been sitting on shelves for years.”

What should chefs know about using Foris Extraordinary Meats products in their dishes?

Duncan: “Don’t be afraid to think outside of the charcuterie board. There are so many ways to use our products. For example, look at our Hoguera Spreadable Chorizo. It has a high fat content, a LOT of flavor and a little goes a long way, so you don’t need to use very much of it. It is great with seafood like mussels or clams and is great to add to a sauce or to use as a flatbread topping.

Our primary differentiator is flavor. Our use of fresh, high-quality ingredients results in superior flavor and freshness. Chefs should know that a little goes a long way with our products. Even though they might be slightly more expensive, they don’t need to use much to make a significant impact. Additionally, our products require less labor, which can balance out any cost concerns.”

Foris Extraordinary Meats is a testament to the dedication to quality, local sourcing, and creative flavors. Duncan’s insights have given us a glimpse into how their family’s passion and diverse experiences have shaped their exceptional products. Duncan is happy to ship samples through What Chefs Want for chefs who are interested in trying the product and he always concludes his calls with an open invitation for chefs to visit their production facility in Columbus.

Find These Items at What Chefs Want

Hoguera Spreadable Chorizo (Item #95069) – 2021 Good Food Awards Finalist! – Best enjoyed on a baguette or added to a favorite Spanish recipe, their Sobrassada hits your tongue with a sultry surprise and fiery finish. Mixed with Hot Paprika, Chipotle and Cayenne, all from North Market Spices (Columbus, Ohio)

Tripel Pigs Salami (Item #03920) – Our most traditional salami with an American twist, subtly flavored with Tripel from Combustion Brewery & Taproom (Pickerington, Ohio).

Fino Salami (Item #03923) – This Finocchiona-style salami is a delicate balance of ground fennel from North Market Spices (Columbus, OH) and minced garlic.

Lupo Salami (Item #03924) – Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-trotting flavor in this collaboration with Wolf’s Ridge Brewing

Rojizo Chorizo (Item #03922) – An intriguing fusion of European traditions and flavors from the Southern hemisphere like Hot Paprika, Cayenne and Chipotle, all from North Market Spices (Columbus, OH). But don’t be afraid, the flavor is stronger than the heat!

Zin Salami – (Item #94066) Where Wine Country meets North Country, we blend old-vine California Zinfandel with premium Ohio pork and seasonings, to create a robust flavor with notes of blackberry and hints of garlic and black pepper, in collaboration with Zanon Wines (Columbus, OH).

No. 1 Salami (Item #03921) – North Country’s richest and creamiest salami, boldly flavored with cheese from Blue Jacket Dairy (Bellefontaine, OH), Chardonnay from Debonnne Vineyards (Madison, OH), chopped garlic and fresh sage.

Herbed Wagyu Bresaola (Item #94498) – 2022 Good Food Awards Winner! Ohio-raised Wagyu Beef eye of round, delicately flavored with a blend of aromatic herbs and spices. Traditionally sliced very thin and served with a drizzle of olive oil, lemon juice and fresh ground pepper.

Coffee Bacon (Item #00459) – With hints of coffee and a mouthwatering sweetness, no breakfast is complete without their signature bacon, seasoned with ground coffee, brown sugar, salt & pepper.

Sep 29 2023
4

Freedom Run Farm Lamb: From Pasture to Plate

By | Grilling Essentials, Meats, What Chefs Want

Valerie Samutin, the founder of Freedom Run Farm, embarked on a remarkable path that took her from the bustling streets of downtown Chicago to the serene pastures of rural Kentucky. Her trajectory was guided by a love for lamb and a determined mission to enhance the culinary experience surrounding this exceptional meat. Unhappy with the quality of lamb available, Valerie decided to take matters into her own hands. What began as a desire to enjoy top-tier lamb evolved into a full-fledged commitment to sustainable agriculture, a steadfast dedication to the renaissance of Kentucky’s lamb industry, and the establishment of Freedom Run Farm. In this interview, Valerie shares the mission behind Freedom Run Farm and what makes Freedom Run Farm lamb so exciting to chefs.

Q: Can you tell us about your journey and how you came to establish Freedom Run Farm?

Valerie: Absolutely. My journey to Freedom Run Farm has been quite an adventure. I set out on a mission to recreate the wonderful roasted lamb meal my husband and I had on our wedding night and to my dismay, we couldn’t find high-quality lamb. This prompted me to embark on a journey of learning about lamb shepherding from the ground up. So, after 25 years of working in downtown Chicago in real estate, we left and started our family farm in Kentucky in 2011. Starting the farm was the hardest thing I’ve ever done, but I had a desire to create a path to market for fellow shepherds.

Q: What inspired you to bring shepherds together and focus on lamb production?

Valerie: I wondered why lamb wasn’t more popular, and I discovered that 80% of lamb sold in the United States is imported.  It can often be perceived as gamey and lamb production was inconsistent, which didn’t help its reputation. My goal was to build a brand that is committed to a premium eating experience every time, whether its in your home or in your favorite restaurant.  I wanted to create a consistent, high-quality lamb product, so I embarked on a journey with farm-to-table chefs to develop a specification that would make chefs EXCITED about lamb.

Q: Can you tell us about the specifications you developed for Freedom Run Farm lamb?

Valerie: We begin an 18-month product development process with committed chefs, going back-and-forth about various breeds, grow out weights, finishing rations, etc. We knew we hit the jackpot when chefs across the board kept talking about what are now our specifications: great taste, marbleization, and generous portion size. We create these specifications by using our Appalachian heritage breed, committing to sustainable farming, and our unique finishing program. The result is a consistently high-quality and delicious lamb that chefs love.

This really is the lamb that chefs want, because they helped create it.

Our culinary-centric focus sets us apart. We aim to provide a great dining experience every time someone enjoys our lamb.

Q: How do you make lamb more approachable for diners, especially those who may find it intimidating?

Valerie: Its surprising how many people have never tried lamb but think they don’t like it, or they had a bad experience with a lesser quality product. Lamb can be introduced in various ways, and ground lamb is an excellent gateway. It’s as simple to cook as a great steak. Other options include lamb patties for burgers, lamb tartare, or incorporating ground lamb into dishes like lasagna.

I like to think of lamb as a little black dress. You can dress it up for fancy dinner party, for example, our racks, or it can be down-home barbecue in the back yard style, like our bluegrass ribs or smoked lamb shoulder. It is incredibly versatile, and the flavor range is rich, luxurious, and actually a bit decadent, like a good piece of dark chocolate can be!

You can find Freedom Run Farm lamb on the What Chefs Want website and app by searching Freedom Run. You can also search these popular lamb items by their codes below:

  • Bluegrass Lamb Ribs – Item #62510
  • Ground Lamb – Item #62538 
  • Lamb Leg Deboned – Item #62505
  • Lamb Foreshank – Item #62514
  • Whole Lamb – Item #62500  

Q: How does sustainability play a role in the taste and quality of Freedom Run Farm lamb?

Valerie: Sustainability is closely tied to our lamb’s taste and quality. Our sheep are raised in a natural environment, which reduces stress and contributes to the excellent taste. They graze on diverse pastures, and sustainable practices help maintain the health of the land, resulting in a premium product.

We have a partnership with Land to Market based on regenerative agricultural practices. It provides a measurable way to document sustainability efforts. We believe lamb is one of the most sustainable proteins, and our commitment to this approach ensures the well-being of our land, family, and flock.

With the vertical integration of our own processing facility 2 years ago, we have final quality assurance from the pasture all the way to the plate now.

Q: How has the collaborative process with chefs contributed to the success of Freedom Run Farm?

Valerie: Collaboration with chefs has been a vital part of our success. Chefs helped create our lamb specifications, and their input remains essential. We want them to feel empowered and part of our program’s success.

The most rewarding aspect of this journey has been seeing the positive impact our program has on families and communities. We’re focused on making sure we have a living wage for our shepherds but do our best to keep prices for chefs and consumers as low and competitive as possible. I want to keep it affordable because the more people eating great lamb the better!

Knowing that we are supporting local shepherds, providing a premium product that chefs love, and contributing to sustainable agriculture is incredibly fulfilling. It’s a journey that brings together passion, quality, and a shared commitment to excellence.

Q: What are your goals for the future of Freedom Run Farm?

Valerie: Our Freedom Run Farm consortium was born in Kentucky, but now has grown to source from multiple regions throughout the U.S. Our goal is to keep growing our program and reaching more regions. As our program grows, we aim to work with more shepherds who share our commitment to quality and sustainability.

We want to continue providing a consistent, high-quality product while ensuring that shepherds are paid a living wage. We’re passionate about making great lamb accessible to as many people as possible.

Go check out the Freedom Run Farm website for amazing lamb recipe inspiration.

Sep 22 2023
19

Standing Out with Center of the Plate Options

By | Beef, Grilling Essentials, Meats, Pork, Seafood, What Chefs Want

As a chef, your creativity knows no bounds when it comes to crafting unique and unforgettable dishes. To help you take your culinary creations to the next level, we’ve gathered a selection of ingredients from What Chefs Want and shared some ideas to help you think of these ingredients in a new way. Let’s explore how you can incorporate these exceptional ingredients into your menu to inspire and delight your customers while discovering their unique qualities.

16 oz. Bone-in Kansas City Strip (Item #05573)

Unique Preparation Idea: “Savory Bone Marrow Butter”

Let’s begin with the 16 oz. Bone-in Kansas City Strip, a prime cut that boasts unparalleled tenderness and taste. Aged to perfection for an average of 28 days, this steak offers a depth of flavor that’s revered by chefs worldwide. What sets it apart is the bone, which remains intact, infusing the meat with a richer, deeper flavor cherished by steak lovers everywhere.

To celebrate this exceptional steak, try creating a “Savory Bone Marrow Butter.” Roast the bone until the marrow is rich and luscious, then whip it into softened butter, adding fresh herbs and a touch of lemon zest for brightness. Serve a dollop on top of a perfectly grilled Kansas City Strip to elevate the flavor profile and provide a melt-in-your-mouth experience.

Laguna Blanca Salmon Fillet (COMING SOON!)

Unique Preparation Idea: “Patagonian Salmon Crostini with Avocado Cream”

Our next stop takes us to Region XII Magallanes in Patagonia, where the Laguna Blanca Salmon Fillet hails from. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. This salmon offers exceptional quality for its price.

To showcase the unique qualities of this salmon, consider preparing “Patagonian Salmon Crostini with Avocado Cream.” Start by gently searing thin slices of the salmon fillet to highlight its buttery texture. Then, serve the salmon atop crostini spread with a silky avocado cream, garnished with microgreens and a drizzle of lemon-infused olive oil. This elegant and fresh dish highlights the salmon’s impeccable quality and its eco-friendly origin, making it a delightful addition to your menu.

8oz Creekstone Burger Patties (Item #00258)

Unique Preparation Idea: “Balsamic Glazed Bacon Burger”

Our culinary adventure now turns to the 8oz Creekstone Burger Patties. These all-natural patties come from humanely-raised, vegetarian-fed cattle, and they are free from antibiotics, hormones, additives, and artificial ingredients. What sets them apart beyond just the quality of the beef, is the high-tech patty machine we use in-house to create the patties, which guarantees a tender, handcrafted bite every time.

To create a gourmet burger experience, try a “Balsamic Glazed Bacon Burger.” Brush these all-natural patties with a balsamic glaze while grilling, then top them with crispy bacon, caramelized onions, and creamy goat cheese. Serve on a toasted brioche bun for a burger that’s a testament to quality and craftsmanship.

16 oz. Centercut Pork Loin Chop (Item #05680)

Unique Preparation Idea: “Porterhouse Pork with Apple Chutney”

Our next destination is the 16 oz. Centercut Pork Loin Chop. This exquisite cut captivates guests with its presentation while remaining affordable. The center-cut porterhouse blends loin and tenderloin for an elevated dining experience. Expertly carved in-house daily, this chop promises both luxury and value.

To create a conversation starter on your menu, prepare “Porterhouse Pork with Apple Chutney.” Grill the center-cut pork loin chop to perfection and serve it with a side of homemade apple chutney. The sweet and tangy chutney complements the savory pork, creating a delightful contrast of flavors that makes your guests feel they’re dining at a five-star establishment.

Red Grouper, Skin-on Fillet (Item #48046)

Unique Preparation Idea: “Citrus-Herb Grouper en Papillote”

Our journey now takes us to the world of seafood with the Red Grouper, Skin-on Fillet. This fillet is part of our Boat Direct Program, which champions small fishermen and ensures a 48-hour delivery from catch to you. Managed sustainably against overfishing, it’s heralded as a ‘Good Alternative’ by Seafood Watch.

To make the most of this clean-eating fish, try “Citrus-Herb Grouper en Papillote.” Wrap the red grouper fillet in parchment paper with slices of citrus, fresh herbs, and a drizzle of olive oil. Steam it to perfection, allowing the flavors to meld inside the pouch. The result is a clean, flavorful, and visually stunning dish that showcases the grouper’s delicate taste.

Shrimp 16/20 PD Tail-on (Item #48642)

Unique Preparation Idea: “Saffron and Garlic Shrimp Risotto”

Our final destination is the Shrimp 16/20 PD Tail-on, peeled and deveined to retain their elegant tails. These raw shrimp are known for their versatility, consistently delighting guests across a range of dishes.

To showcase these shrimp, consider preparing a “Saffron and Garlic Shrimp Risotto.” Incorporate the succulent shrimp into a creamy saffron and garlic risotto. The shrimp’s natural sweetness and elegant presentation with tails intact will impress your diners, making this dish a standout on your menu.

With these premium ingredients from What Chefs Want, you have the opportunity not only to create exceptional dishes but also to share their unique stories and features with your customers.

To make your menu shine and get the most bang for your buck, talk to your customer advocate. They’re experts at enhancing your existing center-of-the-plate offerings. Whether you’re looking to add variety, improve value, or simply elevate your menu, they’ve got you covered. It’s all about aligning our premium products with your unique menu needs to create delightful dining experiences. Don’t miss out—reach out to them today and let’s make your menu even more amazing!

Sep 08 2023
19

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!

Aug 18 2023
13

Maple Leaf Farms Duck: Your Nutritious and Sustainable Recipe for Success

By | Appetizers, Farm To Table, Meats, What Chefs Want

In the dynamic world of dining, one protein source is emerging as a star for its exceptional taste, versatility, and eco-friendly ethos. Allow us to introduce you to Maple Leaf Farms—the farm that’s revolutionizing how chefs and food enthusiasts perceive duck meat.

A Nutritional Marvel Awaits: The White Pekin Duck

Before we delve into the legacy and sustainable practices of Maple Leaf Farms, let’s uncover the nutritional treasure that is White Pekin Duck. Beyond its deliciousness, this duck variety boasts a commendable nutritional profile that’s catching the attention of chefs and foodies worldwide.

The White Pekin duck is a protein source that not only dazzles your palate but also supports your health goals. This duck variety has lower fat and calorie content compared to many other meats, making it a winning pick for those who crave incredible flavors while upholding a balanced diet.

A skinless duck breast weighs in at a mere 110 calories per 4 oz. serving, accompanied by a paltry 2 grams of total fat. Compare this to the leanest chicken breast, and duck claims the victory in the realm of lean meats.

Duck fat isn’t just a culinary secret; it’s a nutritional revelation. Bursting with monounsaturated fats, akin to revered olive oil, duck fat is a wonder in the world of healthy fats. Its saturated fat content is notably low, especially considering that much of it resides in the skin—which can be conveniently rendered off or removed before cooking, putting you in charge of your dish’s fat content.
And this duck isn’t just about less fat; it’s about more goodness. This variety is a treasure trove of essential nutrients, boasting impressive quantities of iron and selenium—crucial elements that bolster your well-being.

Duck’s Culinary Identity: Red Meat with a Twist

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. This distinction lends duck a versatile culinary nature that shines in everything from elegant soirées to casual gatherings—a must-have ingredient for chefs aiming to elevate their creations.

Cooking duck is an art that marries precision with passion. Unlike traditional white meats, a skillfully prepared duck breast delights with a slight pink center when cooked to an internal temperature of 165 degrees Fahrenheit. This artistry doesn’t just ensure tenderness; it enriches the distinctive flavor profile duck is celebrated for.

In a world where flavor often collides with wellness, White Pekin duck bridges the gap. Its delectable taste, partnered with its stellar nutritional qualities, makes it a prime choice for health-conscious chefs and food enthusiasts alike.

Maple Leaf Farm Makes Duck Approachable

Maple Leaf Farms is on a mission to make duck a staple in every kitchen. From gourmet sit-down meals to approachable, shareable dishes, there’s a place for duck in every type of restaurant. Imagine duck tacos that tantalize the taste buds or savory appetizers like duck bacon wontons and crispy duck wings—these are just the beginning of your culinary journey.

For those curious but hesitant, Maple Leaf Farms offers recipes and inspiration on their website, guiding chefs of all levels to create delectable duck dishes that will have diners coming back for more.

A Legacy of Excellence and Sustainability

While the spotlight on White Pekin duck’s nutritional wonders shines bright, let’s shift our focus to the legacy that is Maple Leaf Farms—a story of passion, dedication, and an unwavering commitment to delivering unparalleled duck products.

Maple Leaf Farms’ journey begins with a dedication to sustainability. Partnering with local farmers and raising ducks in open-air barns at a comfortable temperature, their approach guarantees consistent, top-tier meat—a chef’s dream come true. With innovative barn designs that effectively manage waste and eco-friendly practices like repurposing manure for local fields, sustainability takes center stage.

No Waste, Just Excellence

Maple Leaf Farms’ commitment to sustainability echoes through every step, from processing ducks themselves to ensuring each part serves a purpose. No element is overlooked—even feathers find their place, transformed into pillows and comforters, showcasing a zero-waste mindset that’s both responsible and innovative.

A Global Impact with Local Roots

Maple Leaf Farms’ global presence retains a heartwarming small-town feel. From a modest 1958 Indiana duck operation, it has evolved into an international powerhouse, exporting to various corners of the world. This journey is a testament to their dedication to excellence, rooted in founder Donald Wentzel’s vision and carried forward through generations.

Culinary Excellence Meets Sustainability: Your Journey Begins

So, are you ready to elevate your creations with Maple Leaf Farms Duck? We offer a variety of Maple Leaf Farms duck products, delivered right to your door. Search our website or app for Maple Leaf or search by item code:

  • Bone in duck leg & thigh – Item #00890
  • Ground duck – Item #00889
  • Duck leg confit – Item #00893
  • Duck breast – Item #00841
  • Whole duck – Item #00384