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.
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:
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.
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.
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.
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.
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.
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.
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.
The rich, creamy decadence of dark chocolate is unrivaled. When his mouth-watering taste is mixed with the best of nature’s own nuts, the combination is pure joy. Experience this pleasure in every bag of Orchard Valley Harvest Dark Chocolate Covered Almonds. Great for grab and go applications.
