Category

Staples

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.

Aug 07 2025
46
Hot Mandarin Marg Agave recipe

Pure Passion: Chantico Brings Chef-Friendly Agave to the Table 

By | Beverages, Gluten Free, Gourmet, Non-GMO, Staples, What Chefs Want

At What Chefs Want, we love bringing you stories of passion, innovation, and authenticity straight from the source. We recently sat down with David Cisneros, founder of Chantico Agave, to talk about his journey, inspiration, and what makes Chantico’s agave uniquely suited for chefs. 

What inspired you to start Chantico Agave? 

David Cisneros: 
My family has Spanish heritage dating back about 500 years. We moved from Spain to Mexico and later to New Mexico several hundred years ago. I’m have Spanish, Native Mexican and Native Pueblo ancestors. This diverse heritage deeply influences me.  

Professionally, we handled Cholula internationally through our export management company for about 25 years, building that brand from just another hot sauce into probably the coolest hot sauce around. Part of that success was giving the brand meaning. We saw a similar opportunity with agave, which was mostly just commodity agave. We wanted to create something meaningful and unique. Chantico is a thoughtful brand we’ve worked on for a long time. 

Chantico is single-origin Mexican agave. How do you source your agave? 

David: 
We have two ways of sourcing: estate-grown, owned by our partner supplier, and wild-grown agave, harvested sustainably by local jimadores.   It’s a renewable resource, grown naturally. Many cheaper agaves are watered down or mixed. With Chantico, chefs get 100% pure agave. We have a longstanding relationship with jimadores, supporting their families through special programs, because without the jimadores, there’s no agave. Sustainability isn’t just a buzzword for us, it’s real, and it’s important to support these communities. 

What’s the difference between your Raw and Wild agave syrups? 

David: 
Raw Agave has a kind of caramel, almost molasses flavor, appealing to a natural audience interested in raw foods. Wild Agave is lighter and delicious, perfect for anything from ice cream to yogurt, adding just a nice, light taste. 

Tell us about your Hot Agave syrup. Why is it unique? 

David: 
Hot Agave is exciting because nobody else is really doing it. With so many hot honeys out there, our Hot Agave is truly original. It combines agave with Chile de Árbol from Jalisco. Unlike hot honey, which has a strong honey taste, ours has a light, spicy taste. It’s unique, vegan, and low-glycemic, perfect for chefs looking for something different. 

Chantico Agave is:

  • Vegan, Non GMO & Gluten Free 
  • Diabetic-friendly – Sweetens without spiking blood sugar 
  • Lower Calories and sweeter than sugar – Zero aftertaste 
  • No labs, No additives – Naturally crafted in Jalisco for 200 years 

Purchase Chantico Agave from What Chefs Want here.

Why is sustainability important to Chantico? 

David: 
Honestly, I’ve always been into healthy foods and sustainable practices. I lived in Japan for many years, where they have a natural approach to clean, safe, and traditional food production without needing an organic label. We genuinely want products that are good for people and sustainable for the earth. Blue Dot Rising, our sustainability initiative, comes from Carl Sagan’s idea of our collective responsibility to the planet. Sustainability is authentic to us. It’s not marketing, it’s a part of who we are. 

How can chefs best incorporate Chantico into their menus? 

David: 
Just experiment and make it yours. Chantico is about innovation. There are so many boring margaritas out there, so why not up your game.  Chefs can create unique dishes and cocktails, like hot agave margaritas or agave-glazed chicken. Chantico is versatile beyond Hispanic cuisine; it works beautifully in a wide variety of international cuisines as a great sweet ingredient, including mixing with savory ingredients, like Thai or Indian dishes.  

What do you enjoy most about working with chefs? 

David: 
I’m primarily a creative person. I love working with chefs because they’re creative people. Their creativity and mine come together in a really nice way, creating unique and tasty and unique recipes in the bar, in the kitchen and with customers on the table tops.  

Is there anything chefs might not know about Chantico, but should? 

David: 
Try our products, experiment, and make them your own. Use Chantico Agave to differentiate your restaurant or bar. You have a chance to be ahead of the curve by innovating with our agave. Play with it and come up with your own ideas and creative menu options. 

We’re inspired by David’s passion, Chantico’s culinary versatility, and their dedication to authenticity and sustainability. For chefs looking to discover something new and exciting for their menus, Chantico Agave is worth exploring. 

Ready to get inspired? Check out some agave-focused recipes below to spark fresh ideas for your menu! You can learn more about Chantico Agave and purchase yours here.

Apr 24 2025
26

Grinding Grain the Old-Fashioned Way: Weisenberger Mill

By | Baking, Breads, Chef's Feed, Farm To Table, Gluten Free, Local, Staples, What Chefs Want

For chefs who care about quality, tradition, and local sourcing, few names carry more legacy than Weisenberger Mill. Nestled on the banks of the South Elkhorn Creek in Midway, Kentucky, this six-generation family mill has been producing flour, cornmeal, and grits since 1865. We sat down with Phil Weisenberger to talk about what makes their products different—and why that still matters in a professional kitchen.

Q: Weisenberger Mill has been around since 1865. How does that kind of long-standing tradition influence the way you work today?

Phil Weisenberger:
We don’t change much. Things stay the same in a good way. We’re pretty hands-on—we’re small, so we can watch all the little details: how we’re grinding, how we’re packaging.

We buy grain directly from farmers, bring it in, clean it, grind it, and package it. Nothing’s outsourced. It’s the old-fashioned way.

Q: That kind of attention to detail—how does it translate to quality and consistency?

Phil:
That’s one of our cornerstones. We really focus on consistent quality. Over the years, that’s something I’ve learned is incredibly important. If a chef orders from us today and again six months from now, it’s going to perform the same every time.

Q: What sets your products apart from mass-market options?

Phil:
Our grits are old-fashioned, not quick. They take a lot longer to make, but they have much better texture and flavor. And our cornmeal isn’t degermed like a lot of what you find in stores. Degerming makes it more shelf-stable, but it strips out nutrients and flavor.

We rely on product rotation. We don’t make massive batches and warehouse them. Orders come in a week ahead—we make them fresh and ship them out. That’s a big difference. Larger mills focus on making a lot and storing it. We focus on quality.

Q: Do you work directly with local farms?

Phil:
Absolutely. For example, we’ve been buying white corn from the same family farm for over 30 years—now we buy it from the grandson of the farmer my grandfather bought from. Most of our grain comes from within a 100-mile radius.

And beyond that, it’s all part of a bigger family operation. Many of the folks here have been with us for years. Same goes for our suppliers. Food and family go hand in hand—that’s what makes it work.

weisenberger grits

Q: Do you get feedback from chefs using your products?

Phil:
Most of our products go through distributors, like What Chefs Want, so we don’t always get direct feedback. But I save a lot of it in emails when I do hear it. I remember Alton Brown tweeted once about the best grits he’d ever had—he’d eaten at a restaurant in Nashville called Biscuit Love and wanted to know where they came from. They were ours.

When chefs put us on the menu, that’s really flattering. It’s an honor.

Q: You’ve been part of the mill your whole life—what keeps you going?

Phil:
I started working here when I was 12, during summer breaks with my dad. My brothers did too. When your name’s on the building, you feel a responsibility. It’s all hard work, but so is everything. You just have to choose your hard.

The best part is hearing from customers—stories like, “I remember coming here as a kid,” or, “Those grits made our Christmas dinner.” That makes it worth it.

Q: Anything else you want chefs to know?

Phil:
We’re easy to work with. If there’s an issue, we handle it fast. That matters just as much as the quality of the product. Also, we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.

Find these Weisenberger ingredients at What Chefs Want. Click your region below to see what is available to you, or search Weisenberger:

Jan 29 2025
30

Stay ‘Phocus’ed: The Beverage Boost Your Menu Needs

By | Beverages, Coffee Shop, Grab & Go, Sparkling Water, Staples

Looking for a beverage that keeps your customers coming back without cutting into your current sales? Meet Phocus — the sparkling water with a kick of clean energy. We sat down with John Mittel, co-founder of Phocus, to learn what makes this drink a standout choice for restaurants, coffee shops, and grab-and-go spots.

WCW: John, what inspired you to create Phocus, and how did your background play a role in developing the product?

John Mittel: Honestly, it came out of necessity. I was in med school, needing an energy boost, but I didn’t like coffee or sugary energy drinks. One day in the library, I thought, “Why isn’t there caffeine in water?” That idea led to Phocus. I also wanted something guilt-free—no sugar, no sweeteners—and something you wouldn’t feel awkward carrying around the office. Plus, in hospitals, seeing rising rates of obesity and diabetes made me think we needed better options. Phocus has as much caffeine as a cup of coffee but without the crash, thanks to L-theanine. It was about creating a drink that people could feel good about drinking more than once a day.

WCW: Speaking of L-theanine, what makes it such a game-changer in your drinks?

John: L-theanine is an amino acid found in tea that promotes relaxation. When paired with caffeine, it smooths out the jitters and anxiety that caffeine can cause. So, you get that energy and focus without feeling wired. This combo makes Phocus easy to drink—even for people sensitive to caffeine—because it delivers a clean boost without the negatives. It’s that balance that gives Phocus its drinkability, making it possible to have more than one in a day without feeling over-caffeinated.

WCW: Why is Phocus such a great fit for restaurants and grab-and-go setups?

John: We shine in fast-casual spots, coffee shops with seating, and anywhere that sees an afternoon slump. Coffee rules the morning, but between 11 a.m. and 3 p.m., people look for something different. That’s where Phocus fits in. Customers who might not want another coffee or a sugary drink reach for Phocus instead. We’ve also noticed that locations with seating areas sell more Phocus—people working or studying want that second drink, and Phocus is perfect for that. We’ve even seen success in golf courses and country clubs where customers are looking for something refreshing and energizing without alcohol.

WCW: How does Phocus complement the trend toward healthier, non-alcoholic options in restaurants and bars?

John: Phocus is a great alternative for anyone seeking a non-alcoholic, zero-calorie option. While it isn’t typically used as a mixer in cocktails, it works perfectly in grab-and-go setups. We’ve also found success in golf courses and country clubs—especially in summer—where people want something refreshing but not alcoholic. Our core audience is typically college-educated women aged 30 to 65 and we’ve found success when Phocus in offered in locations near a fitness facility. Plus, Phocus appeals to people looking for a guilt-free, energizing drink that feels appropriate in professional or upscale environments.

WCW: Let’s talk flavors. What options do chefs and retailers have, and anything new coming soon?

John: We have seven core flavors: Blood Orange, Strawberry Kiwi, Lemon Lime—those are our top sellers—plus Grapefruit, Mixed Berry, Crisp Apple, and Peach. Taste is huge for us. If it doesn’t taste good, no one will buy it, no matter how healthy it is. We’re also planning to launch a new summer flavor soon and bring back some past favorites later this year. Seasonal flavors help keep things fresh for customers and give retailers something new to promote.

WCW: What feedback have you gotten from retailers & restaurants who stock Phocus?

John: The best feedback is that Phocus drives new sales without cannibalizing existing ones. For example, at a local coffee shop, sales data showed that kombucha buyers still bought kombucha, water drinkers still bought water, but Phocus brought in customers who otherwise wouldn’t have bought anything. It’s a value-add, not a replacement. Retailers love that it fills a gap without eating into their current offerings. We’ve even had store managers from Kroger calling us when we were out of stock because customers were buying Phocus by the case!

WCW: For chefs and restaurant owners considering adding Phocus, what would you say?

John: Phocus is a no-brainer for filling that afternoon gap. It’s perfect for customers looking for a refreshing, energizing drink that isn’t coffee or soda. Plus, the packaging looks great in a grab-and-go cooler. We’ve seen steady growth in every location where we’re placed. It’s simple: Phocus helps you sell more without hurting your existing sales. And it’s not just about sales—it’s about giving customers something they actually want but didn’t know they needed. It becomes that go-to choice for the second drink of the day.

WCW: That’s solid advice. Thanks for sharing, John!

John: Thanks for having me! I’m excited for more chefs and restaurant owners to see how Phocus can work for them.

Find these Phocus flavors at What Chefs Want:

Phocus Blood Orange Seltzer – #03604 (12 count case)

Phocus Crisp Apple Seltzer – #25958 (12 count case)

Phocus Grapefruit Seltzer – #03605 (12 count case)

Phocus Lemon Lime Seltzer – #24897 (12 count case)

Phocus Mixed Berry Seltzer – #25959 (12 count case)

Phocus Strawberry Kiwi Seltzer – #28611 (12 count case)

Jun 28 2024
41

Transform Your Catering Presentation with Belix: Tips and Tools

By | Catering, Chef's Feed, Paper / To-Go, Staples

As a chef, you know that presentation can be just as important as flavor. Catering success often hinges on how well your dishes are presented. Whether it’s a casual happy hour or a sophisticated wedding reception, the right look can wow your guests and make your dishes even more unforgettable. Using stylish and practical presentation items can set your events apart.

Here are a few quick tips for catering presentation success:

Familiar Foods, New Presentations: Mini appetizers are a fun way to serve food, and guests love seeing familiar dishes in bite-sized portions. These manageable portions allow people to enjoy their food while easily carrying on conversations. Our small cubes and slanted cups are perfect for displaying miniature versions of your favorite dishes.

Serve It on a Stick: Skewers & picks are a fantastic way to present food. From fruit and desserts to hors d’oeuvres like mini Caprese kebobs, serving food on a stick adds a playful and practical element to your presentation.

Keep It Easy to Eat: Ensure your food is easy to eat without making a mess. Serving dishes in ways that prevent spills and drips will keep your guests’ fingers, clothes, and faces clean. Think tasting spoons or pinewood cones to keep it all contained.

Now, let’s explore how you can use some of our favorite catering items to impress your guests at every occasion.

Just a Taste

Bamboo Pick with Loop 4″ – item #90137

These 4″ bamboo knot food picks are essential for any event. They’re not just functional; they’re an eco-friendly choice that adds a touch of elegance to your presentations. Ideal for hors d’oeuvres or martini bars, these picks are perfect for skewering anything from cherry tomatoes and mozzarella balls to cocktail olives and cheese cubes. Picture a tray of vibrant Caprese skewers or a martini bar with olives and twists, each stylishly held by these bamboo picks.

Asian Spoon 5″ – item #99640

These 5″ Asian spoons from Belix are a fantastic choice for serving small bites with sophistication. Made from high-quality clear plastic, they have the look of glass and the durability you need for busy events. Use them to serve items like seared scallops with a dab of citrus sauce or tiny portions of tuna tartare. Their deep spoon bowls can hold a bit of sauce, enhancing the flavor experience for your guests while staying mess-free.

Fork – Corn Resin 4.2″ – item #99628

These petite forks are made from corn resin, making them biodegradable and a great choice for environmentally friendly events. They are perfect for serving small bites such as mini meatballs, cheese samples, or tiny desserts like brownie bites. The sturdy construction ensures they can handle a variety of foods without breaking or bending.

Spoon Clear 4.2″- item #99638

The clear plastic petite taster spoons from Belix are perfect for sampling and tasting events. Use these spoons to offer samples of soups, sauces, or small bites like caviar with crème fraîche. Their clear design ensures that the focus remains on the food, making them ideal for showcasing colorful ingredients.

Pinewood Presentation

Pinewood Cone 7.1″ – item #98110

Belix’s pinewood cones are made from sustainable materials, making them perfect for eco-conscious events. These cones are versatile and can be used for canapés, appetizers, sides, or desserts. Imagine serving crispy tempura shrimp or a selection of artisanal cheeses and dried fruits in these natural, biodegradable cones. Their rustic look pairs beautifully with outdoor or nature-themed events.

Pinewood Boats –

item #98109 (2.8×2), item #98090 (4.5×2.6), item #98359 (6.7×3.3), item #98178 (8.7×4.1)

Belix’s pinewood boats are elegant, multi-purpose serving dishes that can make a statement at any event. Available in various sizes, these boats can be used for appetizers, sides, or even as unique dessert displays. Think of serving sushi rolls, antipasto assortments, or fruit salads in these natural wood boats. Their aesthetic appeal and functionality make them a hit at both casual and formal gatherings.

Modern Elegance

These items are made from polypropylene, a durable and versatile material that makes them an excellent choice for catering events. Polypropylene is known for its high resistance to chemicals, heat, and impact, ensuring that these cups can handle a variety of foods and settings without losing their integrity. Additionally, polypropylene is lightweight and easy to handle, making it convenient for both the server and the guest.

Bowl – Square Slanted 2.7oz – item #98079

The frosted translucent square slanted bowls from Belix are both reusable and recyclable, making them a sustainable choice for any event. These bowls are perfect for serving individual portions of salads, desserts, or appetizers. Imagine a delightful shrimp ceviche or a rich chocolate mousse served in these sleek, modern bowls. Their unique slanted design not only adds visual appeal but also makes it easy for guests to enjoy every bite.

Rectangle Cube – item #02952

The petite rectangle cubes from Belix are ideal for presenting a variety of small dishes. Their compact size and sleek design make them perfect for serving amuse-bouches, mini desserts, or savory bites. Use them to serve items like goat cheese and fig jam on toast points or mini tiramisu. These cubes add a touch of modern elegance to your food displays.

Slanted Cup 2.2oz – item #98080

Square Slanted Cup – item #98106

These slanted cups are made from recyclable materials and are designed to enhance the presentation of hors d’oeuvres and desserts. Their translucent appearance gives a contemporary look to any dish and you can choose between a squared off or rounded look. Perfect for serving small portions of salads, layered desserts, or appetizers like crab salad with avocado. The slanted design allows for easy access to every delicious layer. Imagine serving a refreshing gazpacho or a layered berry parfait in these elegant cups.

You can find these items & more at our “Love at First Bite – Catering Essentials” featured list on the app.

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

Apr 25 2024
35

Taste & Class: A Tradition of Quality

By | Baking, Finishing Oil, Gourmet, Mustards, Oils and Vinegars, Olive Oil, Staples, Vinegars

For chefs, the quality and source of ingredients are critical. At Taste & Class, led by Deborah Abramoff and her father Thierry Abramoff, this principle is taken seriously. As the third and fourth generations of their family running the business, they continue a long-standing tradition of excellence, providing top-of-the-line saffron, vanilla, vinegars, olives and mustards. We caught up with Thierry to hear about the company’s commitment to exceptional ingredients, its rich family heritage, and the passion behind their work.

Let’s start with your family history. How has your heritage shaped Taste & Class?

Thierry: In 1928 my grandfather left everything behind in Russia and moved to Paris. Following the move, he took his passion and curiosity around different kinds of food and opened a grocery, soon growing the business to three stores. It was a true family business and everyone was on deck, my grandfather, grandmother, and the kids.

In elementary school I grew up playing in our huge family warehouse with my grandfather and my father.  This is where my knowledge of all the products started and where this business was ingrained in me as a person.

Our business is a legacy that has been passed down through generations. Each family member who joins the business is steeped in our history, learning about the intricate details of our products from a young age, just as I did. This continuity ensures that the knowledge and passion for our products are preserved.

So you always knew you’d be a part of the family business?

Thierry: Yes, I officially joined the business in 1969. In the in the daytime, I was a warehouse man. At night, I was going to law school. And you know, after spending time around attorneys, I told my father I’d rather be an honest businessperson than an attorney.

In 1999, I moved to the United States and began to rebuild Taste & Class here. But you know, it was really rebuilding myself and becoming part of this great country, which soon became my country. So, I pledge allegiance to the flag. And I’m proud of it!

In 2006 my daughter Deborah joined the company as the 1st female generation to lead Taste & Class, and her two sisters joined her several years later.

What makes Taste & Class stand out in the industry?

Thierry: Our dedication to authenticity and quality is unparalleled. We don’t just sell products; we connect with their origins. We work with our suppliers as a team. Next week, Deborah will be traveling to Spain to ensure our saffron’s quality and sustainability firsthand. We’re not just maintaining standards; we’re actively improving them, ensuring that our chefs always receive the best.

Our products are premium quality and we have large inventory, which means there is no lead time for chefs and no product shortages.

How do you maintain the high standards of your products?

Thierry: With every order we put our reputation and your trust at stake. Every pallet is important. Every product we send out is a testament to our reputation. We painstakingly ensure that each batch meets our quality controls. This might seem excessive to some, but to us, it’s about respecting our products and our clients. We have to be very, very, very picky to ensure full satisfaction to your chefs.

Finally, any message you would like to share with the chefs who use your products?

Thierry: Each order you place with us carries our family’s legacy and commitment. We appreciate your trust and aim to continue providing products that meet your high standards. Our goal is to be part of your kitchen’s success story.

Taste & Class Premium Products

Pure Spanish Saffron

This saffron’s strong coloring and fragrance means chefs can use a smaller quantity of this Pure Spanish Saffron. Higher yield means lowers cost per unit served.

Item #97129 – .25g

Item #97113 – 1 oz tin

Saffron is the most expensive spice, often referred to as edible gold.  Why is it so expensive? Saffron is derived from the stigmas of the Crocus sativus flower, commonly known as the saffron crocus. Each flower only produces three stigmas, which must be carefully picked by hand. It takes about 75,000 saffron crocus flowers to produce a single pound of saffron spice. There is a lot of adulterated saffron and even fake saffron on the market, so buying 100% pure saffron from a trusted source is incredibly important. 

Select Natural Greek Olives in Brine

Pitted Kalamata Olives – These olives are from the Kalamata region of Greece and are firm to medium soft/rich and fruity in flavor. 8.8 lb Item #95508 OR 8.8lb cs Item #98892

Pitted Country Mix Olives – A mix of Kalamata, Ionian green, Amfissa and Atlantic olives with spices. 8.8 lb tub Item #95503 OR 2/8.8lb cs Item #98905

Maître Pierre & Moutardier à Dijon Premium Mustards

Whole Grain Mustard – 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. It marvelously accompanies white meats, and is also used for vinaigrettes. 7 oz jar Item #95106 / 12X7OZ CS Item #95213

11 lb tub Item #95107 / 2×11 lb cs Item #98910

Dijon Mustard – Characterized by its very high mustard seed content, this mustard assures a powerful and hot taste.7 oz jar Item #95212 / 12/7oz cs Item #95211

11 lb tub Item #95102 / 2×11 lb cs Item #98909

Gourmet Bourbon Madagascar Vanilla Products

Vanilla Beans – Whole vanilla beans  – 8 oz pk item #97128 OR  2 count item #97127

Vanilla Paste – The convenience of extract with visible vanilla seeds. Made with a bourbon base.quart – Item #90227 OR 12 qt cs item #90550

Vanilla Extract – Pure vanilla extract, made with bourbon vanilla beans, ready to be added to baked goods, ice cream and any other application where the full flavor of vanilla is desired. quart Item #93209 OR 12 qt cs Item #93221

Vinegars

Taste & Class has French Clovis and Italian Antichi Colli full flavored vinegars, that masterfully enhance dishes. The higher quality of these vinegars leads to the ability to use less, therefore yielding a lower cost per unit served.

Aged Red Wine Vinegar: 7º

Produced with wines selected for their full bouquet and ruby color, the Red Wine Vinegar is aged 6 months to acquire its woody notes. Its full bouquet adds flavor to salads.

5L Item #97331 / 2/5L CS Item #97330

Raspberry Vinegar: 7º

Great Classic, adding the tannic strength of Red Wine Vinegar to the fruity sweetness of

Raspberry. This vinegar shines in seasoning of mixed salads, including fruit salads, and

deglazing calf’s livers, duck steaklets or gizzards.

2/5L Item #94128

Champagne Vinegar: 7º

The Champagne vinegar is a great Specialty of the Clovis range made with “vins de dégorgement” from Champagne wines. Its unique smoothness and its full bouquet make it an exceptional product on the market. It is appropriate for all types of seasonings, vinaigrettes and sauces.

5L JUG Item #97315 / 2/5L CS Item #98906

Tarragon Vinegar: 7º

In addition to White Wine Vinegar, a bouquet of Tarragon spreads its fragrances from Provence. It is the ideal vinegar for summer salads with tomatoes, olives or tuna. It is a perfect match with olive oil.

5L JUG Item #97302 / 2/5L CS Item #97391

White Wine Vinegar: 7º

Brilliant vinegar, very soft and fruity. It will enhance dishes of fish and seafood; Perfect to set amazing “sauces au beurre Blanc”.

5L JUG Item #97333 / 2/5L CS Item #98911

Normandy Apple Cider Vinegar: 5º

Only made from Normandy Cider. Classy vinegar to enhance chicken, pork and veal.

5L JUG Item #97379 / 2/5L CS Item #97378

Aged Sherry Vinegar: 7º

From Spanish Wines aged in oak barrels. Pairs wells with Walnut oil or Hazelnut oil for vinaigrettes.

5L JUG Item #97375 / 2X5L CS Item #97374

Red Balsamic Vinegar 6º

Boasts a subtle preference for acidity over sweetness. Ideal for salads, vinaigrette, and various dressings infusing an aromatic hit of sweetness into dishes.

2X5 LITER Item #98903 5 LITER EACH Item #97303

Antichi Colli Modena, Italy Balsamic Glazes

Fig Balsamic Glaze – Made with Balsamic vinegar of Modena PGI enriched with fig juice and Italian cooked grape must. No sugars added.12/8.25 OZ Item #23208

Truffle Balsamic Glaze – Made with Balsamic vinegar of Modena PGI and enriched with truffle aroma and Italian cooked grape must. No sugars added.12/8.45 OZ Item #23209

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

Mar 29 2024
33

Spring Forward: Refreshing Menu Ideas to Welcome the Season

By | Baking, Cheese, Dairy, Farm To Table, Gourmet, Local, Produce, Seafood, Staples, Vegetables, What Chefs Want

As the snow melts away and the first green shoots begin to appear, chefs everywhere know it’s time to rejuvenate their menus. Spring brings a bounty of fresh produce and new flavors, offering a fantastic opportunity to introduce vibrant, light, and refreshing dishes. This article is a springboard for those looking to infuse their menus with the essence of spring, presenting ideas and dishes that are as fresh as the season itself.

Embrace the Season’s Best

Seasonal Vegetables Front and Center

Spring is synonymous with fresh produce. Think tender greens, sweet peas, artichokes, and asparagus. These vegetables can easily become the star of any dish, offering a crisp, fresh taste that’s perfect for the season.

Grilled Asparagus with Hollandaise Sauce: A simple yet sophisticated side that highlights the asparagus. Main ingredients: asparagus spears, butter, egg yolks, lemon juice, cayenne pepper.

  • Asparagus – Jumbo – item #20001, Large – item #20080, Standard – item #20005
  • Lemons – item #04019
  • Butter – unsalted – item #93001

Spring Vegetable Risotto: Creamy and comforting while still being light. Main ingredients: Arborio rice, chicken or vegetable stock, Parmesan cheese, a mix of spring vegetables (peas, asparagus, baby carrots).

  • Carrots – item #20467
  • Carrots – diced #20456 *diced in house by our Prep Kitchen team to save you time!
  • Arborio rice – item #94928
  • Parmesan cheese – grated – item #91272 (also available shaved, shredded or whole)

Pea and Mint Soup: Vibrantly green and refreshingly light. Main ingredients: fresh peas, mint leaves, vegetable stock, onion, garlic, and light cream.

  • English Peas – item #09570
  • Fresh mint leaves – item #40052
  • Roasted Vegetable stock base – item #96117

Herb-Infused Dishes

Herbs come back to life in spring, bringing their fresh aromas and flavors. Integrating a variety of herbs into your dishes can add a new dimension of taste.

Herb-Infused Grilled Pork Chops with a Spring Herb Chimichurri: This dish captures the essence of spring through the use of fresh herbs both in the marinade and in the chimichurri.  Main ingredients: bone-in porkchops, fresh rosemary, thyme, parsley, garlic, cilantro, lemon juice.

  • Bone-in Berkwood Center Cut Pork Chop – item #00829
  • Parsley – item #40009
  • Garlic – peeled – #70118

Lemon Herb Chicken: Light and zesty, perfect for a spring evening. Main ingredients: chicken breasts, lemon zest and juice, olive oil, rosemary, thyme, garlic.

  • Springer Mountain Farms airline chicken breast – item #18270
  • Pons Spanish Extra Virgin Olive Oil – item #95413
  • Fresh Rosemary – item #40023

Light and Bright

Salads That Excite

Spring is the perfect time to revamp your salad offerings with light, yet satisfying options that incorporate fruits, nuts, and cheeses.

Strawberry Spinach Salad: A sweet and savory combination. Main ingredients: fresh spinach, strawberries, goat cheese, walnuts, balsamic vinaigrette.

  • Baby spinach – item #20280
  • Strawberries – item #10422
  • Capriole Tea Rose Goat Cheese – item #91921

Citrus and Avocado Salad: Creamy and citrusy, a delight for the taste buds. Main ingredients: mixed greens, orange segments, grapefruit segments, avocado, almonds, citrus vinaigrette.

  • Lettuce – Arcadian Mix – item #02518
  • Grapefruit – item #99835
  • Avocado – item #20063

Seafood Selections

Seafood is a great choice for spring menus, offering dishes that are both light and satisfying.

Seared Scallops with Pea Puree: Elegant and easy to prepare. Main ingredients: scallops, fresh peas, mint, butter, lemon.

  • Scallops – U/10 – item #32502
  • Scallops – U/8 – item #32713

Grilled Halibut with Mango Salsa: A tropical twist that screams spring. Main ingredients: halibut fillets, mango, red bell pepper, jalapeno, lime, cilantro.

  • Wild Alaskan Halibut – item #48052
  • Mango – item #10902
  • Jalapeno – item #20825

Farm to Table Connection

Highlighting Local Producers

Spring is an excellent time to strengthen relationships with local farmers and showcase their produce directly on your menu. Dishes that tell a story about where their ingredients come from can create a deeper connection with diners.

Local Farm Vegetable Tart: A rustic and visually appealing dish. Main ingredients: seasonal vegetables from local farms, puff pastry, ricotta cheese, fresh herbs.

  • Fresh morel mushrooms – item #30911
  • English peas – item #09570
  • Ricotta cheese – item #91094

Farmers’ Market Salad: Change weekly based on what’s available locally. Main ingredients: mixed greens, edible flowers, heirloom tomatoes, cucumber, fresh cheese, vinaigrette made with local honey.

  • Edible flowers – item #40032
  • Fava beans – item #20721
  • Heirloom cherry tomatoes – item #50901

Refreshing Beverages

Spring-Inspired Cocktails and Non-Alcoholic Refreshments

Drinks can also reflect the vibrancy of spring, incorporating fresh fruits, herbs, and edible flowers to create sippable experiences that complement your dishes. A reminder that What Chefs Want has everything you need for your bar but the booze.

Cucumber Basil Gimlet: A crisp, herbaceous cocktail. Main ingredients: gin, fresh lime juice, simple syrup, cucumber slices, basil leaves.

  • Natalie’s Lime Juice – item #99203
  • Monin Pure Cane Syrup – item #97887
  • Cucumbers – item #20089

Strawberry-Rose Lemonade: A non-alcoholic option that’s visually stunning and delicious. Main ingredients: strawberries, rose water, lemon juice, sparkling water, sugar.

  • Rose water – item #93207
  • KY Greenhouse strawberries – item #34010
  • Mountain Valley Sparkling water – item #18096

Sweet Endings

Fruit-Forward Desserts

Spring’s arrival means the return of many beloved fruits. Desserts that showcase these fruits can provide a perfect end to any meal. WCW has the baking staples you need to create memorable desserts!

Rhubarb Crisp: Tangy and sweet, with a crumbly topping. Main ingredients: rhubarb, strawberries, sugar, flour, oats, butter.

  • Rhubarb – item #82871
  • Rolled oats – item #93426
  • Granulated sugar – item #99317

Strawberry Basil Sorbet: A sweet and herbaceous note to end on. Main ingredients: strawberries, basil, sugar, lemon juice.

  • Strawberries – item #10422
  • Fresh Basil – item #40037
  • Natalie’s Fresh Lemon Juice – item #99202

Bringing It All Together

Transitioning your menu for spring doesn’t just mean swapping out ingredients; it’s about capturing the essence of the season—fresh, light, and rejuvenating. Whether it’s by highlighting seasonal vegetables, incorporating fresh herbs, offering lighter main courses, or ending with fruit-forward desserts, there are countless ways to refresh your menu for spring. These ideas and dishes are just a starting point to inspire your creativity and help your menu bloom alongside the season. We are here and ready to offer you the freshest ingredients to help your menu shine.

Jul 21 2022
1

Item of the Day: Partanna Extra Virgin Olive Oil

By | Chef's Feed, Gourmet, Italian, Item of the Day, Oils and Vinegars, Olive Oil, Pasta, Staples, What Chefs Want

Partanna Extra Virgin Olive Oil

Acquerello – The Tastiest, The Richest, The Healthiest

Only made with ”Nocellara del Belice” olives from the province of Trapani, in Sicily. Very rich flavor profile with notes of artichokes, almonds, and a peppery finish. Filtered and low acidity level make this a very versatile oil. Can be used for finishing, dipping or cooking.


 Item 98260 – 101 oz Tin

Jul 20 2022
2

Item of the Day: Acquerello Carnaroli Aged Rice

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

Acquerello Carnaroli Aged Rice

Acquerello – The Tastiest, The Richest, The Healthiest

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

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

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

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


 Item 95933 – 2.5 KG Bag

Check out this recipe! Squid Ink Risotto and Sea Urchin