Category

Produce

Jan 09 2026
58

Major Food and Beverage Trends to Watch in 2026 

By | Baking, Beverages, Chef's Feed, Dairy, Farm To Table, Gourmet, Local, Paper / To-Go, Produce, Staples

What Chefs Want’s take on the shifts shaping menus in the year ahead

The pace of change in food and beverage hasn’t slowed. If anything, 2026 is shaping up to be a year defined by high-functioning ingredients, bold flavor work, and a return to timeless cooking foundations. For chefs, these trends signal new ways to design menus that are both practical and full of character. Below is a look at the movements gaining momentum and how WCW can help keep kitchens stocked for whatever comes next.

1. Powerhouse Protein

Protein is still ruling the conversation, but the story is getting more nuanced. Consumers want foods that satisfy, support wellness goals, and feel like a treat at the same time. That means protein is showing up in classic formats and unexpected places.

For chefs, this opens a lane to build dishes that feel indulgent without drifting into the overly heavy. High-protein desserts, savory takes on protein-packed breakfast bowls, and globally inspired preparations of plant-based proteins are becoming more common.

WCW can support this shift with a wide range of animal and plant proteins, along with specialty items like mung bean for operators who want to test out new formats on limited-time menus.

2. Gut Health and the Fiber Foothold

Fiber is having its moment again, and diners are paying attention to how certain ingredients make them feel. Prebiotic roots, functional beverages, and fiber-enriched pantry staples are fueling interest in foods that support digestion without sacrificing taste.

Chefs can tap into this movement by using more whole-grain pastas, legumes, fermented products, and produce-driven sides. Beverages with prebiotic add-ins or fiber-rich snacks for grab-and-go programs fit neatly into the trend as well.

WCW offers everything from ancient grains and specialty beans to kombuchas and fermented ingredients, making it easy to layer digestive benefits into recipes without reinventing the wheel.

3. Ancestral and Traditional Ingredients Make a Comeback

Tallow, heritage fats, and techniques rooted in older culinary traditions are returning. Diners are curious about the flavor and texture that come from ingredients their grandparents used, especially when paired with modern plating or refinement.

Chefs can bring depth and nostalgia to menus with tallow-fried potatoes, butter-forward sauces, vinegar-driven condiments, or house-made tonics. These ingredients pair well with simple preparations that let the natural character shine.

WCW sources a range of premium fats, global vinegars, and traditional pantry staples that help chefs explore these throwback flavors with consistent supply and quality.

4. Smarter, More Functional Beverages

Drinks are now expected to work harder. Consumers are gravitating to beverages that provide focus, calm, energy, or nourishment.

For chefs, this can influence both nonalcoholic programs and daypart expansions. Think house-made adaptogen lattes, RTD functional drinks at the counter, prebiotic spritzers, or hydration-focused mocktails that feel elevated but still practical.

WCW’s beverage lineup includes options designed for wellness-focused drink programs as well as ingredients to craft signature functional beverages in-house. We also have a line of dealcoholized wines, Maison Noel de France, that preserves the wine’s original structure, nuance and character, while removing the alcohol.

5. Flavor Innovation: Sweet, Spicy, Savory Layers

The boundary between categories is fading. Chefs are experimenting with combinations that blend sweet with spicy, tangy, or savory components.

This presents an opportunity to rethink sauces, glazes, desserts, and even beverages. Highlights include chili-spiked sweets, layered vinaigrettes, or desserts featuring unexpected spices. Global ingredients like gochujang, Aleppo pepper, and Chantico agave syrup fit squarely into this shift.

WCW’s global pantry makes it simple for chefs to test new combinations and introduce bold signatures that stand out.

6. Mindful Indulgence and Justified Choices

Consumers want to indulge, but they want to feel good about it. That has sparked interest in sweets and snacks made with straightforward ingredients like honey, fruit concentrates, maple syrup, and minimally processed chocolate.

Chefs can respond with pastries sweetened naturally, desserts with transparent ingredient stories, or premium treats built around craftsmanship and clean labels. A focus on balance can keep menus appealing to diners looking for something satisfying that still aligns with their values.

WCW carries a range of natural sweeteners, artisan chocolates, and premium baking ingredients that support this shift toward honest, simple indulgence.

7. Time and Occasion-Based Formats

More diners are eating in micro-moments: during commutes, between meetings, or while unwinding alone. Products tailored to these small, specific windows are on the rise.

For chefs, this can mean rethinking portion sizes and packaging. Single-serve desserts, snackable proteins, grab-and-go bowls, and comforting offerings designed for “me-time” can help operators capture occasions beyond traditional mealtimes.

WCW helps kitchens build these formats with ready-to-eat items, portioned proteins, convenient packaging options, and premium bases that hold well for grab-and-go.

8. Sustainability, Ethical Sourcing, and Transparency

Diners want to know where food comes from and how it was produced. That includes a renewed interest in animal welfare, regenerative agriculture, and heritage production methods.

Chefs can lean into storytelling here. Dishes built around pasture-raised meats, traceable seafood, small-batch dairy, or region-specific produce help meet guest expectations and strengthen brand identity.

WCW’s vendor partnerships, local sourcing programs, and transparent product information make it easier for chefs to highlight integrity and sustainability throughout the menu. You can easily find our Local options via our ordering app or visit our What’s Local Now page to see a list of local produce that is ready for you now!

9. Rediscovery of Dairy

Dairy is regaining ground, particularly in wellness-leaning formats like probiotic dairy drinks, cultured products, and high-protein dairy snacks.

Chefs can refresh dairy applications with kefir-based dressings, cultured-cream desserts, whipped butters, or yogurt-forward sauces. Combining classic dairy flavors with modern nutrition cues is a strategic way to meet demand.

WCW continues to expand access to premium dairy lines, specialty cheeses, and cultured products for chefs ready to explore this return-to-real movement.

Global Behavior Themes Shaping 2026

Across these ingredient and format trends, several broad consumer patterns are influencing how diners choose food:

  • Relaxed sociability – More guests are gathering casually, often earlier in the day. Coffee bars, brunch offerings, and lighter social plates align well with this shift.
  • Time for me – Self-care minded diners want comforting, nurturing food moments. Warm beverages, personal-sized treats, and calming flavors support this trend.
  • Vitality and longevity – Diners are looking at food as a long-term investment. Whole ingredients, functional add-ins, and balanced preparations appeal to guests thinking about tomorrow as much as today.
  • Justified choices – Value still matters, but diners don’t want to compromise on flavor or ethics. Chefs who communicate sourcing and intent help build trust.

WCW’s assortment, flexible ordering, and focus on service give chefs room to test ideas, respond quickly, and keep costs aligned with demand.

Attribution

Thanks to Olivier Geyer for contributing to this blog! Based on insights from Innova Market Insights, FoodNavigator, Whole Foods Market, Forbes, Food Business News, Grocery Business Magazine, Nasdaq, IFT, The Food Institute, Better Homes and Gardens, Business Insider, and other food and beverage industry sources.

Dec 04 2025
58
Puzycki's Produce

What Chefs Want Announces Agreement to Acquire Puzycki’s Produce and Specialty Foods in St. Petersburg Florida 

By | Chef's Feed, Company News, Produce, What Chefs Want

Louisville, KY and St. Petersburg, FL — December 4, 2025 – What Chefs Want is pleased to announce that the company is under contract to acquire Puzycki’s Produce and Specialty Foods, a respected supplier of fresh produce and specialty food items based in St. Petersburg, Florida. The transaction is scheduled to close on January 12, 2026. 

Puzycki’s Produce, owned and led by Brian Puzycki, has served restaurants, schools, and foodservice operations across a wide stretch of central Florida for many years. The company operates from its primary St. Petersburg location and an additional warehouse in Vero Beach, allowing the team to support customers from Tampa Bay through Daytona and along the eastern corridor. Puzycki’s Produce is known for reliable service, strong relationships, and high quality fresh products. What Chefs Want will continue to operate these locations and will build upon the trusted foundation already in place. 

This acquisition expands the reach of What Chefs Want throughout the entire state of Florida. In recent years, the company has welcomed other Florida-based organizations into the What Chefs Want family, including The Garden Produce Company in Jacksonville, Florida, and more recently, Premier Produce in Dania Beach, Florida. With Premier Produce serving much of the eastern and southeastern regions and Puzycki’s Produce serving the western and central regions, What Chefs Want will now maintain a cohesive and strategically aligned footprint throughout the entire state. This creates new opportunities to strengthen logistics, streamline distribution, and deliver greater consistency and convenience for chefs from coast to coast. 

Ron Turnier, Chief Executive Officer and Founder of What Chefs Want, shared the following statement: 

“We are excited to welcome Puzycki’s Produce into our growing Florida network. Brian Puzycki and his team have built a trusted business with a strong reputation for quality and service. This acquisition allows us to serve chefs across the entire state of Florida with a larger catalogue of items and the full scope of What Chefs Want offerings, including meat, seafood, dairy, gourmet products, pantry staples, and to go and paper essentials. We look forward to supporting new customers and delivering the convenience and reliability that chefs expect from our team.” 

Brian Puzycki, owner of Puzycki’s Produce and Specialty Foods, added: 

“This partnership opens an incredible path forward for our customers. With What Chefs Want, we gain the resources, technology, and product depth needed to grow in a meaningful way. I am excited for what this will mean for chefs throughout the Tampa Bay region and for the future of our business.” 

In the coming months, What Chefs Want will begin introducing expanded services that are standard in its other markets. These include daily delivery, no order minimums, 24/7 customer support, and split case quantities across every product line. Florida customers will also gain access to the company’s robust online ordering and account management platform, which provides a fast and intuitive experience for professional kitchens. 

Current customers of Puzycki’s Produce will continue to receive dependable service from the local team they know and trust. What Chefs Want will also add resources in logistics, operations, marketing, and customer support to ensure a smooth transition and a strong platform for future growth in the region. 

Nov 25 2025
55

Celebrating the Small Businesses – The Heart of Our Food Chain

By | Dairy, Holiday, Local, Local and Specialty, Produce, Staples

Small Business Saturday reminds us why we do what we do. Every week we get to stand in the middle of a network built on trust, care, and real craft, connecting the growers, makers, and family run farms we admire with the chefs and customers who value their work. These relationships go beyond transactions. They carry stories, roots, and pride, and they show how much stronger our food community becomes when small businesses lift each other up.

Sunsprout Farms

Central Ohio

Sunsprout Farms is a family owned sprout producer in Central Ohio that has grown from a tiny operation in 1982 to a thriving North Linden facility serving everyone from small groceries to major distributors. They grow fresh, pesticide free sprouts year round with a small, dedicated team.

What does it mean to you to see your products featured in local restaurants?

It means a lot to us…we love seeing the sprouts we grew on the menu and our plates! And it’s inspiring to see that our small family farm, with the support of wholesalers like What Chefs Want, is able to have a place alongside much larger corporations in the food system. 

As a small business, what are you most proud of?   

We’re proud of being able to keep our food safety and quality control programs top notch, putting our resources into what matters. We love providing safe, good paying and dare we say enjoyable jobs for our crew.

What’s something you’d like chefs or restaurant partners to know about your work?  

We really strive to have the best quality sprouts available – we watch inventory closely and only ship out sprouts we expect to last as long as can be expected – please give us a try, and please reach out to us with any questions or concerns, no comment too small – we welcome feedback!!

Morning Fresh Dairy

Bellvue, CO

Morning Fresh Dairy is a fifth generation family farm in Bellvue, Colorado, producing all natural milk from cows raised and cared for on the same land since 1894. They focus on sustainable practices, healthy homegrown feed, and minimal processing to deliver fresh, hormone free milk to local families.

What does it mean to you to see your products featured in local restaurants?

Knowing our products are featured in local restaurants is a great source of pride for Morning Fresh Dairy. Being connected to our community and seeing our products in shops we frequent ourselves keeps us motivated to create the best-tasting, freshest dairy available. Great tasting food starts with great ingredients – and we are proud to be a part of this!   

As a small business, what are you most proud of?

Morning Fresh is dairy done right, and we are very proud of that fact! As a 5th-generation family-owned & operated farm, we are dedicated to producing all natural milk through regenerative agriculture practices, high-quality cow care, and our state-of-the-art processing facility. 

What’s something you’d like chefs or restaurant partners to know about your work?

Since 1894, Morning Fresh Dairy has been deeply rooted in our Northern Colorado community! Our beautiful farm is located in Pleasant Valley and is a hub of activity, with our Howling Cow Café storefront, holiday events, year-round dairy tours, scenic disc golf course, and more! 

Greener Roots Farm

Nashville, TN

Greener Roots Farm is Nashville’s first commercial scale hydroponic vertical farm, growing pesticide free, herbicide free, GMO free herbs and leafy greens year round for local restaurants and grocers. Using state of the art indoor systems, they save 90 percent of the water and land of traditional farming while producing ten times the yield in under 50 miles from farm to plate.

What does it mean to you to see your products featured in local restaurants? 

Our team, our family, and our friends live and eat in the communities where our products are used.  To be a small part of the successes of these restaurants and sharing local, healthy greens is what we do this for.

As a small business, what are you most proud of?  

We are most proud of the quality and consistency of our products that we get to deliver to our customers week after week.  We take pride in the farms, processes, and culture that allows us to be successful each day.

What’s something you’d like chefs or restaurant partners to know about your work?  

We are grateful for the opportunity to be in your kitchens and on your dishes, and we don’t take that responsibility lightly.  Meals gather people around the table for all different reasons – food is the great connector!

Gourmet Soy Foods

Granite City, Illinois

This tofu producer started in Granite City, Illinois in 2010, using simple, Non GMO American grown soybeans to create healthy, flavorful products. They pair traditional tofu making principles with precise, tech driven production to ensure consistent, high quality results every time.

What does it mean to you to see your products featured in local restaurants?
It’s incredibly rewarding to see local restaurants sharing our products. The innovation and creativity shown by local chefs is fantastic.

As a small business, what are you most proud of?
We are most proud of the partnership with the businesses and people we’ve met.

What’s something you’d like chefs or restaurant partners to know about your work?
We continually work with local chefs to incorporate tofu into new innovative dining experiences. Reach out and let us help you incorporate tofu as a healthy option in your menu.

Weisenberger Mill

Midway, KY

Weisenberger Mill is a six generation family mill in Midway, Kentucky that has produced flour, cornmeal, and grits on the same creekside site since 1865. They keep everything in house and stick to old fashioned methods, creating slow milled products with richer texture and flavor that chefs trust.

What does it mean to you to see your products featured in local restaurants?

Very proud!  We work very hard to make the best quality products.  

As a small business, what are you most proud of?

Our continued commitment to consistent quality for over 160 years.

What’s something you’d like chefs or restaurant partners to know about your work?

Being a small family-owned business is more than a job, it’s a way of life.

As you plan your next menu, take a moment to explore the small businesses that help keep our food community strong. You can find all of these partners in the ordering app, or visit our What’s Local Now page to see every local option available in your area. A few extra seconds of searching can bring real impact to the farmers, makers, and family run operations who put so much care into what they do. Supporting them keeps flavor close to home, and it keeps all of us connected.

Oct 10 2025
56

What Chefs Want Announces Agreement to Acquire Premier Produce to Strengthen Fresh Foodservice Offerings Across Central and South Florida. 

By | Chef's Feed, Company News, Produce, What Chefs Want

Louisville, KY and Dania Beach, FL — October 10, 2025 – What Chefs Want, a leading foodservice distributor known for its chef-driven model and full-service product offering, today announced it has entered into a definitive agreement with Premier Produce, a respected Florida-based distributor with deep roots in produce sourcing and service, pursuant to which What Chefs Want will acquire Premier Produce for an undisclosed amount. The transaction is expected to close in November 2025. 

Founded in 2009, Premier Produce has built a reputation as a critical channel partner for chefs and managed accounts, connecting over 3,100 customer locations to a broad network of growers and suppliers. With distribution centers in Dania Beach and Melbourne, plus cross-dock facilities in Jacksonville, Lakeland, Naples, and Key West, Premier Produce has established a strong footprint across Central and South Florida. 

“This is a powerful step forward for What Chefs Want,” said Ron Turnier, What Chefs Want Founder & CEO. “Premier Produce has long been recognized for its quality, scale, and strong customer relationships. Together, we’ll be able to provide even greater access to the freshest ingredients, supported by the technology, logistics, and high-touch service that both companies are known for.” 

Premier Produce’s offerings include a full range of fresh vegetables, fruits, dairy, and grocery items, with unmatched depth and breadth in Florida markets. The company’s weekly customer communications, extensive product knowledge, and strong partnerships with leading growers have made it the partner of choice for both independent restaurants and national chains. 

“Joining forces with What Chefs Want allows us to take the next step in our journey,” said Jim Chlebogiannis, President of Premier Produce. “Our team has always been committed to delivering quality and service, and now we can expand that mission with additional resources, expanded product categories, and the innovative tools that What Chefs Want brings to the table.” 

The acquisition reflects What Chefs Want’s continued growth strategy, expanding its network of distribution facilities across the South and Southeast while staying true to its promise of no minimums, split cases, and daily delivery—all designed to make chefs’ lives easier. 

Together, the companies will focus on seamless integration, ensuring that customers continue to enjoy the personalized service and quality they have always relied upon. Over time, customers will also gain access to expanded product lines, new technology platforms, and additional service areas, as these enhancements are thoughtfully rolled out to ensure the best possible experience.  

Advisors 

Clayton R. Hume PPLC is legal counsel to What Chefs Want. Rothschild & Co. acted as the financial advisor to Premier Produce and Patzik, Frank & Samotny Ltd. is legal counsel to Premier Produce for the transaction.   

About What Chefs Want 
What Chefs Want is a chef-focused foodservice distributor that delivers a full line of fresh produce, meat, seafood, dairy, gourmet, staples, and to-go items. With a commitment to flexibility, convenience, and service, What Chefs Want empowers chefs to focus on their craft while ensuring kitchens are stocked with everything they need, when they need it. 

About Premier Produce 
Premier Produce, headquartered in Dania Beach, Florida, has been serving chefs, resorts, country clubs, and foodservice establishments since 2009. Known for its longstanding grower relationships, efficient logistics, and customer-dedicated sales force, Premier Produce connects kitchens to the freshest ingredients with speed and precision. 

Sep 11 2025
48

Fall’s Microgreen Magic: Fresh Origins Makes It Easy to Get Creative

By | Local and Specialty, Produce, Salads

Imagine sending out plates that spark curiosity the second they hit the table. Diners lean in, wondering what that punch of color is, or where that unexpected layer of flavor came from. You want ingredients that bring both freshness and consistency without complicating your prep. That’s exactly what Fresh Origins delivers with their lineup of microgreens, Petite® Greens, and edible flowers designed for professional kitchens.

Why Fresh Origins earns a spot on your menu

Fresh Origins has been perfecting microgreens, edible flowers, Petite® Greens, and specialty items since 1995, and they’re known across professional kitchens as “The Chef’s Toolbox.” Their sunny Southern California location offers year-round consistency and vibrant flavor, with many seeds that come straight from their farm, available only through them.

They take food safety seriously. They’re third-party certified via PrimusGFS under the Global Food Safety Initiative, with regular USDA-trained inspections. Their packaging improvements even extend shelf life by a few days while reducing waste, which works well for busy kitchen life.

Fall-friendly picks that work

There’s a lot to dig into—over 100 items available through What Chefs Want—but here are a few easy additions for fall and holiday menus that bring flavor, color, and a bit of crunch.

Micro Rainbow Mix™

This mix is like a quick win for chefs. A colorful blend of microgreens with bold textures and flavors that add both balance and brightness. Toss them over roasted meats, soups, or grain bowls to give dishes a fresh finish without extra prep.

Marigold Flowers

Edible flowers with a pop of golden color and a citrusy, slightly bitter note. Perfect for garnishing fall desserts, cocktails, or even rich braised dishes when you want to cut through the heaviness.

Chervil

Classic and subtle, with a delicate licorice flavor. It’s a chef’s friend when you need to layer herbaceous notes onto sauces, fish, or poultry. Plus, it plates beautifully with its feathery leaves.

Micro Basil

An all-time favorite with concentrated flavor in a tiny package. Think about how often basil fits into your menu. Now imagine it ready to use, no chopping, no bruising, just a punch of fresh flavor for pasta, pizza, soups, or seasonal small plates.

Shiso Green Leaf

Bright, citrusy, and slightly spicy. It pairs especially well with rich proteins like duck or pork, giving a refreshing counterpoint. It also looks striking wrapped around amuse bouche portions or small bites.

Squash Blossoms

An autumn classic. These edible flowers can be stuffed, fried, or even baked into savory pastries. They bring a nostalgic, comforting element to menus, especially during the holiday season.

Micro Hearts on Fire™

With vibrant red accents and a mild earthy flavor, these microgreens scream holiday plate presentation. Use them to add a pop of color on roasted meats or composed salads.

Mustard Petite Red Frill

Peppery with a beautiful ruffled red edge, this one fits neatly into fall salads or as a garnish on braised short ribs or beef dishes. It gives heat and visual texture without overpowering the plate.

Buzz Buttons™

These little yellow flowers are more than garnish. They pack a tingling, numbing sensation that gets people talking. Drop them on cocktails, tasting menus, or interactive dishes when you want guests to remember the experience long after the meal is over.

How chefs can put these products to work

Minimal prep, maximum impact

  • These microgreens, herbs, and flowers go straight from package to plate. No big prep drag, and they hold up well.

Trustworthy consistency

  • Daily harvesting, packed and shipped straight to What Chefs Want. You can count on freshness landing at your kitchen door.

Focus on servings that matter

  • Pick one standout and use it to add flavor and conversation without cluttering your backline roster.

Let the season guide you

  • Marigolds, basil, and chervil can complement hearty fall proteins or give brightness to rich, holiday-style menus.

Check out our offerings

With over 100 options, use your What Chefs Want ordering platform to see all the Fresh Origins options we have for our chefs.  Search “Fresh Origins” or follow the links below to see what is available in your region.

Central Region Fresh Origins

Colorado Region Fresh Origins

Southern Region Fresh Origins

Fresh Origins offers chefs real tools, not just garnish, for fall and beyond. Their microgreens, petite greens, flowers, and unique specialty items bring flavor, nostalgia, and visual pop, all with ease and reliability.

Sep 04 2025
48

Why Local Matters to Our Chefs

By | Farm To Table, Local, Local and Specialty, Produce

Being in the food business for over 35 years, we’ve encountered lovers of local food across all sectors and walks of life, but the chefs we work with want local products for a few simple reasons. 

1. Our Chefs Want the Best Products.

Our chefs want local food sourcing – ingredients that come from trusted sources and travel short distances. Procuring the freshest ingredients just harvested from nearby farms, ranches, fishing boats, dairies, and cheese caves, sets their dishes apart with incredible quality and unique storytelling opportunities. 

Like Snowville Creamery in Pomeroy, OH, whose buttermilk we take to Biscuit Love in Nashville, TN, to make those biscuits rich and fluffy. 

At Café 1485 in Newnan, GA, Chef Darin Richard raves about the breakfast sausage, chicken sausage, and andouille we bring from Heywood Provisions, a premium butchery in Marietta, GA.  Chef Darin says:

“It’s the only sausage I will use! We have a few recipes that rely on Heywood. Sausage gravy for biscuits, meat lovers’ omelets, and of course we form sausage patties for plates. I also love the smoked andouille.” 

These are the kinds of fresh superstar products our chefs pride themselves on offering. 

We offer the traceability and transparency that make our chefs confident they are serving the highest quality product to their diners. The stops along the way from farm to table are few, simple and handled with care. 

2. We Make Buying Local Easy.

Our Sales and Customer Service teams know local. They are equipped with quick info sheets and regularly updated product lists to reflect the seasonality of local offerings. That seasonality can make coordinating directly with farmers tricky, but it’s also one of the things that makes serving local ingredients so special and exciting for chefs and diners. 

Think about spring ramps, summer peaches, and fall heritage-breed turkeys or foraged mushrooms. Those are the local, seasonal specialties that get everyone excited about dining. But hitting the farmers markets every morning or calling around while you’re supposed to be in the kitchen just to track down these ingredients can be a big-time commitment. Making sure the vendors meet your needs consistently adds another layer of work. You need reliable, ready access to local ingredients. That’s where we come in.  

Our education-driven approach means we work with small and medium-sized producers to get their products to the spec of our chefs, helping them through crop planning, and brand development.  

That means when chefs log into our ordering platform, all they have to do is check the local list and click to pick. Simple as that. Learn how to search for local products on our ordering platform in the quick video below.

3. Our Chefs Care.

They eat too. They’re leaders in their communities. They want to support other local food businesses and invest in the economy where they live and work.  

They have personal commitments to sustainability, nutrition, responsible practices in the supply chain, local food sourcing and more. 

Just like many of the diners they serve, our chefs are values-driven, and when they cook with the local food we deliver, they’re proud of the impact they’re making. Beyond local produce delivery, we help them reflect on and share that impact, by supporting them in tracking their local purchases for state Buy Local promotions and procurement commitments. We spotlight their efforts in shared marketing and messaging and share stories of partnerships between them and our farmers and food producers. 

University of Kentucky Dining is among our customers that have made local purchasing commitments. We work with them and other partners to help meet their goals.

Our chefs love local, and our Local Food Connection program makes sure they get it. 

If you want to learn more about the local products we offer, our local vendors, local produce deliver, and our Local Food Connection program, check out our Local Food Now page! 

Aug 16 2024
39

Behind the Scenes with Alfresco Pasta: What Chefs Want to Know

By | Produce, Vegetables

Ever wondered what goes into making some of the finest artisanal pasta available for professional kitchens? We sat down with the team from Alfresco Pasta to get the scoop on their passion for pasta, their unique production methods, and why chefs everywhere are raving about their products.

Q: Can you tell us more about the inspiration behind Alfresco Pasta and how it all started?

A: Alfresco was founded from a desire to produce hand-crafted, small-batch artisan pasta for chefs and restaurateurs. Our commitment to only the finest ingredients and old-world manufacturing techniques still remains after 24 years. Our products save time and labor, offer unique product choices, and provide quality chefs can rely on.

What Sets Alfresco Pasta Apart

Q: What makes your pasta stand out from other artisanal brands on the market?

A: It’s all about the details: fresh cracked shell eggs, the finest durum wheat from a single mill in Great Falls, Montana, top-tier Italian pasta machines, and flash freezing to lock in freshness. Plus, our dedication to local product sourcing ensures that we’re creating the best pasta, pizza dough, and sauces possible. Our products are only as good as the ingredients we source, so sourcing is everything.

Q: Could you elaborate on your small-batch production process and why it’s beneficial for professional kitchens?

A: Small batch production enables us to keep quality control standards very high, ensuring that each piece of pasta meets our exacting standards.

Q: How does your flash-freezing process help in maintaining the quality and flavor of the pasta?

A: Fresh pasta starts losing freshness as soon as it’s made. We flash freeze to lock in that freshness and flavor, so it’s like you’re cooking with pasta that was just made. In addition, we rotate our complete inventory every three weeks, so our customers are always getting the freshest pasta possible.

Q: What are the best practices for storing and handling your pasta to ensure it retains its quality?

A: Keep all pasta frozen and cook it from the frozen state without thawing. For our pizza dough, it can be cold fermented at 45 degrees from 1-4 days depending on the dough type: Neapolitan for one day and New York Style for 1-4 days.

Stuffed With The Real Stuff

OTHERS – Other ravioli and filled pastas on the market are par-cooked, lightly filled, and have ingredient lists full of fillers and preservatives. Par-cooked ravioli impacts the quality and means you’re paying for up to 20% water weight.

ALFRESCO – Alfresco ravioli and filled pastas are truly raw, flash-frozen, and packed with delicious fillings made with whole, fresh ingredients. They crack their eggs, grate their cheese, hand cut fresh vegetables, and thoughtfully source their ingredients just like you would in your kitchen.

Chef Favorites: Top Pasta Varieties

Q: What are some of the most popular pasta varieties that you offer, and why do you think chefs love them?

A: Squid Ink Bucatini, Campanelle, Artisan Pizza Dough, and Lemon Ricotta Ravioli are big hits. Simply put, they taste amazing!

Q: Let’s talk pizza dough! What sets the Alfresco Pizza dough apart from the competition?

A: Our traditional New York style and Neapolitan dough balls are all-natural with no preservatives, additives, or artificial leavening agents. Each recipe uses just six ingredients, and we offer six sizes to fit any pizza need.

Check Out the Wide Variety of Alfresco Pasta Options Available at What Chefs Want

Pasta

  • Bucatini (Item #98611) – 12″ long, hollow, smooth, round tubes of Montana semolina and fresh egg pasta.
  • Bucatini – Squid Ink (Item #90915) – 12″ long, hollow, smooth, round tubes of Montana semolina, squid ink and fresh egg pasta.
  • Spaghetti (Item #95690) – Thick, medium width noodles cut from tender sheets of Montana durum wheat semolina and fresh egg pasta.
  • Campanelle (Item #95699) – 2.5″ Fluted tubes of Montana semolina and fresh egg pasta.
  • Fettucine (Item #95682) Thick wide noodles cut from tender sheets of Montana durum wheat semolina fresh egg pasta.
  • Casarecce / Gemelli (Item #96552) – 3″ Thick twist of Montana semolina and fresh egg pasta.
  • Pappardelle (Item #95684) – Thin, very wide noodle cut from tender sheets of Montana durum wheat semolina and fresh egg pasta.
  • Ravioli – Spring Pea (Item #95685) – Fresh spring peas, Creamy Yukon gold potatoes and Freshly Grated aged Wisconsin parmesan wrapped in tender sheets of Montana Durum Wheat, Italian Parsley and Fresh Egg Pasta.
  • Ravioli – Butternut Squash (Item #95698) – Roasted local butternut squash wrapped in delicate egg pasta.
  • Ravioli – 4 Cheese (Item #95680) – Freshly grated Parmesan, Asiago, Provolone and Ricotta Impastata blended with spices and wrapped in tender sheets of Montana durum wheat fresh egg pasta.
  • Ravioli – Lemon Ricotta (Item #90917) – Freshly grated lemon zest blended with fresh Wisconsin ricotta impastata cheese, filled into “pillows” of Montana durum wheat and fresh egg pasta.
  • Ravioli – Mushroom (Item #95681) – Tennessee baby portabella and porcini mushrooms with fresh herbs and Italian cheese in egg pasta.
  • Tortellini – Italian Cheese (Item #95683) – Delicious blend of freshly grated Wisconsin cheeses, fresh herbs and spices, filled in delicate “little hats” of tender sheets of Montana durum wheat and fresh egg pasta.
  • Gnocchi – Ricotta (Item #95773) – Delicate potato dumplings made with Idaho potatoes, unbleached pastry flour, fresh egg and ricotta Impastata.
  • Gnocci – Sweet Potato (Item #95688) – Delicate potato dumpling made from wheat flour, Idaho potatoes, sweet potatoes and whole eggs.

Pesto

  • Pesto (Item #94099) – Rich puree of fresh basil, pine nuts, parmesan cheese, extra virgin olive oil and fresh garlic.

Pizza Dough

  • Pizza Dough (Item #90708) – 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.

Sustainability Efforts

Q: Sustainability is a growing concern in the food industry. How does Alfresco Pasta address this in your production processes?

A: We work with local farmers to source Tennessee-grown ingredients whenever possible, supporting sustainability and local agriculture. We also help restaurants by providing a zero-waste option – by providing pre-portioned cut pasta, which can be cooked to order for exact menu portions, minimizing waste.

Supporting Chefs

Q: How do you support chefs who are new to using your products?

A: We offer cooking demonstrations and product samples to help chefs get familiar with our products.

Q: Can you tell us about any new products or innovations Alfresco Pasta is working on?

A: We’ve got some exciting new items like Neapolitan Pizza Dough, Creamy Gorgonzola and Walnut Ravioli, and Fresh Pear and Pistachio Sachetti in the works.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Aug 02 2024
40

The Tanimura & Antle Story: A Legacy of Quality and Innovation

By | Produce, Vegetables

Tanimura & Antle, an employee-owned family farm, who is a grower-shipper of premium quality fresh produce, has been a leader in the produce industry for over three generations. Known for its commitment to quality and innovation, the company has established itself as a trusted supplier of premium fresh produce. Rooted in the rich agricultural heritage of California’s Salinas Valley, often referred to as the “Salad Bowl of the World,” Tanimura & Antle continues to uphold a tradition of excellence while embracing sustainable practices that safeguard the environment for future generations.

A Heritage of Excellence

The origins of Tanimura & Antle date back to the early partnership between the Tanimura and Antle families, who shared a passion for farming and a vision for the future. Today, the company stands as a beacon of quality in the agriculture industry, widely recognized for their innovative approaches.  These include utilizing strategic, premium growing regions, investing in new growing methods like hydroponics, implementing an integrated pest management program to minimize chemical usage, leveraging automation in the fields with groundbreaking technologies such as the PlantTape automated transplanter and the Stout Smart Cultivator, and owning their own seed company to be first to market on new products. These initiatives not only produce premium quality produce but also ensure the company can continue to provide premium fresh produce for years to come.

A Diverse Range of Premium Fresh Produce

Tanimura & Antle is proud to offer a selection of distinctive lettuce and vegetable varieties that are particularly popular among chefs for their unique qualities and attributes. Each type is cultivated to deliver the highest premium quality, ensuring that culinary professionals receive the freshest, flavorful produce for their dishes.

Greenhouse Grown Boston Lettuce: Grown hydroponically in Livingston, Tennessee, our Greenhouse Grown Boston Lettuce is known for its tender leaves and delicate flavor. Boston Lettuce is a staple in many kitchens with its buttery texture and mild taste making it ideal for salads, wraps, and garnishes, providing a versatile base that complements a wide range of ingredients. (Item #20231 & #20230)

Tanimura & Antle Artisan® Lettuce: This unique blend of specialty, petite lettuce varieties is curated to offer distinct textures, flavors, and visual appeal. As a whole head superior option to Spring Mix, Artisan Lettuce allows chefs to create endless recipes that are not only delicious but also visually captivating, adding a gourmet touch to any meal. (Item #20297)

Tanimura & Antle Artisan® Sweet Gem Lettuce: Celebrated for its crisp texture and sweet, slightly nutty flavor, Artisan Sweet Gem Lettuce is versatile in both raw and cooked applications. It adds a delightful crunch to salads and sandwiches, making it a favorite among chefs looking for a high-quality, reliable ingredient. (Item #09247)

Tanimura & Antle Artisan® Romaine: The result of iceberg and romaine, Artisan Romaine is more compact in size than conventional romaine heart with a similar yield and rich in flavor and texture. Its sturdy leaves are perfect for Caesar salads, grilling, or as a healthy, crunchy alternative to “boats” or “cups”, offering chefs a fresh and innovative option for their dishes. (Item #09264)

Commitment to Quality and Freshness

Tanimura & Antle’s reputation for excellence is built on meticulous quality control and a deep commitment to freshness. Each head of lettuce is hand-harvested by our employee owners at its peak directly from the field and promptly cooled to preserve its flavor and nutritional value. Our attention to detail from seed to shipping ensures that chefs and foodservice professionals receive produce that meets the highest standards of quality and freshness.

Partnering with the Culinary Community

Understanding the needs of chefs and culinary professionals, Tanimura & Antle strives to support the culinary community with fresh, high-quality produce that inspires creativity in the kitchen. The company actively engages with chefs, offering tailored solutions and sharing innovative recipe ideas that highlight the versatility of their products.

Looking to the Future

As Tanimura & Antle looks ahead, the company remains steadfast in its commitment to sustainability, innovation, and quality. With continued investment in advanced farming techniques and product development, Tanimura & Antle aims to exceed the expectations of its customers and maintain its position as a leader in the fresh produce industry.

For chefs and culinary enthusiasts alike, Tanimura & Antle offers a range of exceptional lettuce and vegetable varieties that bring freshness and flavor to every dish. Discover the difference that comes from a legacy of excellence and a passion for premium fresh quality produce.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Jul 11 2024
41

Why What Chefs Want’s Prep Kitchen Produce is a Game-Changer for Your Restaurant

By | Catering, Chef's Feed, Fruit, Produce, Vegetables

In the busy world of professional kitchens, time and precision are everything. Imagine a service that saves you time, reduces labor costs, and guarantees consistent quality. That’s exactly what What Chefs Want’s Prep Kitchen Produce offers. Here’s why using our Prep Kitchen products is a no-brainer for your kitchen and how it can positively impact your operation. And don’t just take it from us – hear from some of our chefs below!

Hand-Cut From Our Kitchen to Yours

At What Chefs Want, we understand the pressure of running a professional kitchen. Our Prep Kitchen Produce is designed to alleviate some of that pressure by providing top-quality, hand-cut produce. With state-of-the-art technology and skilled craftsmanship, we ensure that you get 100% yield from our products, significantly reducing your prep time and labor costs.

Save on Labor Costs

Labor costs are a significant concern for any kitchen. According to recent industry reports, the average cost to find, hire, and train a new restaurant employee is around $3,500. By using our Prep Kitchen Produce, you can save substantially on these costs. Our experienced prep staff expertly handle all your produce preparation needs, allowing your kitchen staff to focus on other essential tasks like cooking and plating. This streamlined approach not only saves money but also improves overall kitchen efficiency.

Roger Mills, Director of Purchasing for The Joseph, a Luxury Collection Hotel in Nashville, shares his experience:

“Purchasing the peeled Yukon potatoes equals a savings of about four man-hours per day for the year. This equals over 1400 hours in a year. The labor cost savings based on the above hours saved is obviously substantial. The part that is hard to put a dollar amount on is how those saved hours are then spent. Not needing to prep one item allows a chef to spend time elsewhere in the kitchen to ensure we are producing the highest quality dishes for our guests.”

In today’s challenging employment market, finding and retaining skilled kitchen staff can be particularly tough. And when you have that staff, you want to utilize their skills to the best of their ability. With What Chefs Want’s Prep Kitchen, you reduce the need for highly skilled kitchen staff to do small prep tasks and focus on the important things.

Less Waste, More Savings

One of the biggest challenges in any kitchen is dealing with waste. On average, restaurants waste about 4-10% of their total food purchases, translating to thousands of dollars lost each year. With our precise produce preparation, you get 100% usable product every time. This not only helps in reducing food waste but also saves money on disposal costs. There’s no need to worry about hauling away food scraps; we take care of everything, providing you with a fixed cost solution that makes financial sense.

Our meticulous prep work ensures that every piece of produce is utilized, minimizing waste and maximizing your profit margins. Mills praises the products he receives from Prep Kitchen, “WCW understands that the ingredients they send us need to be of the highest quality and therefore our chefs can trust the products they send us.”

Customized for Your Needs

Our Prep Kitchen offers short lead times and product cut to order, ensuring you get exactly what you need when you need it. We have over 30 popular items always in stock, so your basics are covered without any lead time. Plus, our produce is washed and ready to eat, saving you even more prep time. Whether you need diced onions, peeled carrots, or any other prepped produce, we’ve got you covered. Mills highlights this saying, “We use Yukon potatoes regularly. It’s a staple on our breakfast menu in our lobby 3-meal restaurant. We also sporadically use other items such as shredded carrots, diced onions, and tomatoes, and like items on an as-needed basis for our banquet operation.”

Customization is key in a professional kitchen, and we understand that each restaurant has unique needs. If you have specific produce prep needs in bulk portions consistently, reach out to your customer advocate to see if a customized prep item is an option.

Consistency and Predictability

Inconsistent cuts and prep are not ideal for any chef. Our Prep Kitchen Produce guarantees uniformity in every dish with consistent cuts and preparation. This not only ensures the quality of your dishes but also prolongs the shelf life of our products. You can count on our produce to be reliable and predictable, which is crucial for maintaining the high standards your customers expect.

According to industry studies, consistency in food preparation can lead to a 20% increase in customer satisfaction. Our Prep Kitchen ensures that every dish you serve meets the same high standards, every time. Mills adds, “We tried procuring a similar item from a competitor once upon a time. What we got was an inconsistent product that wasn’t acceptable to our chefs. Delivery was spotty and the product was not consistent in size from delivery to delivery. Since switching to WCW, we have gotten a consistent product weekly with little to no hiccups in the process.”

Peace of Mind with Food Safety

Food safety is paramount in any kitchen. Our third-party audited operations ensure that all our products are free from contamination and safe to use. With state-of-the-art technology in cleaning, cutting, safety, and packing, we provide you with consistent and safe products, giving you peace of mind and allowing you to focus on what you do best—cooking.

In the current landscape, where food safety concerns can make or break a business, having a trusted partner like What Chefs Want is invaluable. Our rigorous safety standards protect both your reputation and your customers.

Testimonials from Satisfied Chefs

Don’t just take our word for it. Here’s what some of our satisfied chefs have to say about our Prep Kitchen Produce:

“I’ve been using What Chefs Want’s Prep Kitchen Produce for over ten years, starting with whole peeled carrots and expanding to diced celery and onions. Today, I source all our fresh-cut produce from Prep Kitchen. They’ve been true partners—always fresh, always on time, and never shorting us on products. Their reliability saves me time and energy, letting me focus on growing my business. I trust Prep Kitchen completely, and my business thrives because of them.”

Mike Caruso, Caruso Foods

“After meeting with our WCW sales rep and explaining our need and vision we were able to get the right product at the right price that greatly pleased our chefs. WCW truly understands what chefs want and they deliver.”

Roger Mills, The Joseph

Experience the Convenience and Efficiency Today

In the fast-paced environment of a professional kitchen, every second counts. What Chefs Want’s Prep Kitchen Produce is here to save you time, reduce your labor costs, and ensure consistent, high-quality produce every time. Experience the convenience and efficiency of our services today and see the positive impact on your kitchen.

With What Chefs Want’s Prep Kitchen Produce, you can focus on what truly matters—creating exceptional dishes and satisfying your customers. Let us handle the prep, so you can get back to cooking.

Learn More about Prep Kitchen here.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Jun 13 2024
39

Summer Specialty Produce Chefs Need to Know About

By | Fruit, Produce, Salads, Vegan, Vegetables

Hey there, chefs! Ready to freshen up your summer menu with some of the most exciting produce around? We’ve got a lineup of in-season specialty produce items that are perfect for adding that wow factor to your dishes. From colorful squash blossoms to zesty finger limes, there’s something here to inspire everyone. Let’s check out what’s fresh and fabulous this season and explore some fun ways to use these special items in your kitchen.

Squash Blossoms (Kentucky) – (item #20614)

What Makes Them Special:

Squash blossoms are not only visually stunning but also incredibly versatile. These delicate flowers have a mild squash flavor and a unique, tender texture that can add a touch of elegance to any dish.

Menu Ideas:

Stuffed Squash Blossoms: Fill them with a mix of ricotta, herbs, and a hint of lemon zest, then lightly fry for a crispy appetizer.

Squash Blossom Tacos: Add them to your summer taco lineup with grilled corn, fresh avocado, and a tangy lime crema.

Squash Blossom Pizza: Top a thin crust pizza with mozzarella, squash blossoms, and a drizzle of pesto for a fresh summer twist.

Local Summer Zucchini Squash – (item #25609) & Local Summer Yellow Squash – (item #22666)

What Makes Them Special:

Both zucchini and yellow squash are staples of summer produce, known for their mild flavor and versatility. They can be used interchangeably or together to add color and variety.

Menu Ideas:

Grilled Zucchini and Yellow Squash: Simply marinate in olive oil, garlic, and herbs, then grill until tender. Serve as a side dish or as part of a summer salad.

Zucchini Noodles: Use a spiralizer to create zucchini noodles and toss with a light tomato and basil sauce for a refreshing pasta alternative.

Summer Squash Ratatouille: Combine zucchini and yellow squash with tomatoes, eggplant, and bell peppers for a vibrant, hearty dish.

Lacinato Kale (Indiana) – (item #20558) & Green Curly Kale (Indiana) – (item #21144)

What Makes Them Special:

Kale is a nutrient-dense leafy green that’s incredibly versatile. Lacinato kale, also known as dinosaur kale, has a slightly sweeter and more tender texture compared to the curly variety, which is robust and hearty.

Menu Ideas:

Kale Caesar Salad: Use either variety to create a classic Caesar salad with a twist. The hearty leaves hold up well to creamy dressings.

Kale Chips: Toss with olive oil and sea salt, then bake until crispy for a healthy, crunchy snack.

Sautéed Kale: Sauté with garlic and chili flakes as a side dish or mix into grain bowls for added texture and nutrition.

Finger Limes (California) – (item #40500)

What Makes Them Special:

Often referred to as “citrus caviar,” finger limes are known for their tiny, pearl-like vesicles that burst with tart, lime flavor. They add a unique texture and bright acidity to dishes.

Menu Ideas:

Seafood Garnish: Use finger lime pearls to top oysters, ceviche, or grilled fish for a pop of flavor and visual appeal.

Finger Lime Vinaigrette: Incorporate the pearls into a vinaigrette for salads to add a citrusy kick.

Cocktail Ingredient: Enhance your summer cocktails by adding finger lime pearls for a surprising burst of flavor.

Yellow Watermelons (California) – (item #0282) & Mixed Heirloom Melons (California) – (item #30163)

What Makes Them Special:

Yellow watermelons and heirloom melons offer a sweet, refreshing flavor and beautiful color variety. They’re perfect for adding a sweet note to savory dishes or simply enjoying on their own.

Menu Ideas:

Melon Salad: Combine yellow watermelon and mixed heirloom melons with fresh mint, feta cheese, and a drizzle of balsamic reduction.

Melon Gazpacho: Blend with cucumber, lime juice, and a hint of jalapeño for a chilled summer soup.

Melon Skewers: Pair with prosciutto and basil for an easy, elegant appetizer.

Purple Ninja Radishes – (item #18104)

What Makes Them Special:

Purple Ninja radishes are strikingly vibrant with a peppery flavor that adds a bold touch to any dish. Their crunch and color make them a favorite for garnishes and salads.

Menu Ideas:

Radish Carpaccio: Thinly slice and arrange on a plate with olive oil, sea salt, and lemon zest.

Pickled Radishes: Quick-pickle for a tangy addition to tacos, sandwiches, or charcuterie boards.

Radish Butter: Blend with butter and herbs to create a flavorful spread for bread or grilled meats.

Fresh Rhubarb – (item #19280)

What Makes It Special:

Rhubarb’s tartness makes it a unique addition to both sweet and savory dishes. Its vibrant red stalks are a sign of spring and early summer.

Menu Ideas:

Rhubarb Compote: Cook down with sugar and ginger to serve over desserts, yogurt, or pancakes.

Rhubarb BBQ Sauce: Create a tangy sauce to glaze meats or use as a dipping sauce.

Rhubarb Chutney: Pair with cheese and charcuterie for a sweet and sour flavor contrast.

Baby Bunch Turnips – (item #20541)

What Makes Them Special:

These small, tender turnips have a mild, slightly sweet flavor. They’re versatile enough to be used raw or cooked and bring a delicate taste to summer dishes.

Menu Ideas:

Roasted Turnips: Toss with olive oil and thyme, then roast until caramelized for a simple side dish.

Turnip Slaw: Shred and mix with cabbage, carrots, and a tangy dressing for a refreshing slaw.

Turnip Puree: Blend cooked turnips with butter and cream for a silky-smooth puree to serve with roasted meats.

Pomegranates (Chile) – (item #10981)

What Makes Them Special:

Pomegranates add a burst of sweet-tart flavor and a vibrant red color to dishes. Their juicy seeds, or arils, are versatile and can be used in a variety of ways.

Menu Ideas:

Pomegranate Glaze: Reduce the juice to create a glaze for roasted meats or vegetables.

Salad Topping: Sprinkle the seeds over salads for a pop of color and flavor.

Pomegranate Salsa: Mix with diced avocado, onion, and cilantro for a fresh salsa to serve with fish or chicken.

Local Rutabaga – (item #26942)

What Makes Them Special:

Rutabagas are root vegetables with a slightly sweet and earthy flavor. They’re often overlooked but can add a unique taste and texture to dishes.

Menu Ideas:

Mashed Rutabaga: Combine with potatoes for a twist on the classic mashed side dish.

Rutabaga Fries: Cut into sticks, toss with olive oil and spices, then bake until crispy.

Rutabaga Gratin: Layer with cream and cheese for a hearty, comforting side.

Local Green Cabbage – (item #07899)

What Makes Them Special:

Green cabbage is a crunchy, versatile vegetable that can be used raw or cooked. Its mild flavor makes it a great base for a variety of dishes.

Menu Ideas:

Cabbage Slaw: Mix shredded cabbage with carrots, red onions, and a tangy dressing for a refreshing side.

Stuffed Cabbage Rolls: Fill leaves with a mixture of ground meat, rice, and spices, then bake in a tomato sauce.

Sautéed Cabbage: Cook with bacon and onions for a simple, flavorful side dish.

Local Squash Delicata – (item #20623)

What Makes Them Special:

Delicata squash has a sweet, nutty flavor and a tender skin that’s edible, making it easy to prepare and enjoy.

Menu Ideas:

Roasted Delicata Squash: Slice into rings, toss with olive oil and spices, then roast until caramelized.

Squash Salad: Combine roasted delicata with arugula, goat cheese, and a balsamic vinaigrette.

Stuffed Delicata Squash: Fill with a mixture of quinoa, cranberries, and nuts for a hearty vegetarian dish.

Local Squash Spaghetti – (item #0990)

What Makes Them Special:

Spaghetti squash is a unique variety that, when cooked, can be shredded into spaghetti-like strands. It’s a great low-carb alternative to pasta.

Menu Ideas:

Spaghetti Squash Marinara: Top cooked strands with marinara sauce and parmesan for a light, healthy main dish.

Spaghetti Squash Stir-Fry: Toss with veggies and a soy-ginger sauce for a quick and flavorful meal.

Spaghetti Squash Casserole: Mix with cheese and herbs, then bake for a comforting, cheesy side dish.

Summer’s bounty is here, and with these specialty produce items, the possibilities for creating fresh, vibrant dishes are endless. Incorporate these ingredients into your menu to offer your customers the best of what the season has to offer. Happy cooking!

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.