Category

Vegetables

Bridging the Gap Between Local Farmers, Producers and Chefs with Local Food Connection

By | Local, Local and Specialty, Meats, Organic, Produce, Vegetables, What Chefs Want

Meet Anna Haas, a driving force behind What Chefs Want’s Local Food Connection program. With a knack for forging bonds between farmers and chefs and a bold vision for revolutionizing local food systems, Anna has played a pivotal role in shaping the direction of Local Food Connection these last few years. As the program director for local foods, Anna is dedicated to empowering farmers and cultivating strong community ties. Keep an eye on the Local Food Connection Program as it grows in each of the regions that What Chefs Wants serves!

Join us as we ask about the beginnings of Local Food Connection, Anna’s insights, and the transformative impact of the What Chefs Want program on the local food landscape, starting in the Midwest and building beyond.


By the way … Great local food depends on continuing to build our partnerships with other local food advocates. If reading this reminds you of a program or a producer you know, contact our WOW Center and let them know to pass it on to Local Food Connection!


Q: Can you share how Local Food Connection got started?

Anna: Absolutely. It all began around 2014 when Alice Chalmers moved from the DC area to Cincinnati, Ohio. She was passionate about sustainable agriculture, preserving green spaces and building local. She and her friends and colleagues were intrigued by the concept of food hubs, which led to discussions about building one, which Alice decided to do in her new area.. She was also intrigued by the relationship between health and food, viewing food as medicine and recognizing the superior nutritional value of freshly harvested produce.

Alice launched Local Food Connection (originally known as Ohio Valley Food Connection) in 2015. This was the culmination of so many months reaching out extensively to farms and food businesses across the local foodshed, developing her business plan based on community needs, and eventually bringing in a refrigerated Sprinter van to kickstart her venture.

Q: What did this food hub do?

Anna: So essentially, the focus at that time revolved around establishing a distribution system that could connect local farms capable of supplying fresh produce with buyers through existing food hub software platforms. This system operates by allowing farms to list their available produce still in the ground, which buyers can purchase directly through the software. Once an order is received, typically on Wednesday night, the farmer promptly harvests the requested items within 12 hours, ensuring they are fresh and packed specifically for the client, complete with personalized labels detailing the contents.

Q: What were the early challenges faced by Local Food Connection?

Anna: Distribution for small food producers was a major hurdle in the Ohio Valley area of southwestern Ohio, Northern Kentucky, and southeastern Indiana—like it still is in many places. While there was interest from both farmers and buyers, bridging the gap between them was tough without a reliable distribution system. Additionally, building relationships with restaurants and educating them about the benefits of local, just-harvested produce was crucial. Like most business owners launching a new venture, Alice faced setbacks, like the refrigerated van breaking down on our first day of operation, highlighting the complexities of distribution from the get-go.

Q: How did you evolve over time?

Anna: Despite the initial challenges, we saw rapid growth that enabled me to join the team, then others. By 2016, the hub’s second summer, we were already expanding our operations. We rented cooler storage spaces, collaborated with an incubator kitchen, and formed partnerships with other food hubs. Our focus remained on connecting local farms with buyers while ensuring the freshest produce reached consumers’ plates.

Q: What role did partnerships play in the growth of Local Food Connection?

Anna: Partnerships were instrumental in scaling our operations. In 2017, we collaborated with the sustainability non-profit Green Umbrella, and another food hub, securing USDA support via a local food promotion grant. This partnership aimed to utilize the infrastructure of both organizations to facilitate sales to institutions and was especially crucial in launching our farm-to-school program.

For instance, we were able to partner with the University of Kentucky at a strategic moment, amidst community demand for more Kentucky produce to help fulfill agreements in their dining contract. We successfully collaborated with them to introduce a new local program featuring salad bars with Kentucky-grown produce from six small farms. UK committed to a year of twice-weekly seasonal purchases, and we worked with participating farms to tailor their production accordingly. This partnership marked a significant milestone as one of our key clients, propelling our efforts to new heights.

To read more about the UK local program check out this link.

The other major partnership that took Local Food Connection to the next level was Cincinnati Public Schools. CPS signed on to the Good Food Purchasing Program and this is where we first partnered with What Chefs Want to provide the CPS system with something different from what other distributers were offering. Other distributors could say, “We buy local (generally) and will get it to you,” with programs that I like to call “lip-service local.” But we could say, “Hey, we’re able to tell you which farm this produce came from. This one’s organic, that one’s a small business, and this one’s just 34 miles away.” We could trace every veggie right back to its roots. And by our food hub partnering with What Chefs Want, a customer wouldn’t have to just stick to local in their order. They could still get bananas and oranges through What Chefs Want in the same delivery. Suddenly every farm’s possible footprint vastly multiplied and so much more became possible. I have to say – I’m especially excited about the potential here for farm-to-school and farm-to-institution in other states where I’m just now starting to learn more.

What role does education play in Local Food Connection?

Anna: We are listeners first – listeners to our producers and our customers. We have really tried to create a system that works for those at both ends–local food production and buying–and in doing so, we educate along the way.

We educate buyers on what they can buy that is a best fit for their type of enterprise, how to menu plan for seasonal local produce, and the stories behind their local food purchases. We educate producers on food safety certifications that they need and how to know what to grow.  We take a lot of the work off their plates when it comes to figuring out what a retailer wants versus a restaurant versus a school and how to get it to everyone. We can start small and scale when they are ready. This allows us to work with small producers and help them build and grow with us.

Q: How did Local Food Connection maintain its values amidst growth and expansion?

Anna: In 2019, Local Food Connection became a part of What Chefs Want. After four years, the increasing demand for our local food initiatives made it evident that independently developing and managing a fleet of trucks, securing and setting up a new warehouse, among other tasks, was impractical. Especially considering that What Chefs Want already had these resources available just a short distance away.

Our commitment to supporting local farmers and providing fresh, nutritious produce never wavered. As we grew, we ensured that our systems prioritized transparency and sustainability. Educating buyers about seasonality, sourcing locally whenever possible, and advocating for fair prices for farmers remained at the core of our mission.

Because WCW already had a strong local program around its headquarters in Kentucky, we felt like our work became turbo-charged as we joined forces.  LFC plus WCW instantly expanded our team to include individuals with diverse backgrounds in food systems, distribution, and sales. This allowed us to better manage logistics, coordinate with farmers and buyers, and ensure the quality and safety of our products. We also invested in technology to streamline operations and improve efficiency, though that journey just continues as we grow into new markets and the food system changes, too.

Q: What sets Local Food Connection apart from other food hub programs?

Anna: I want to give a shout-out first to all the food hubs out there. What food hubs across the country have in common is a deep understanding of the local food landscape and a hands-on approach to bridging the gap between farmers and buyers. Food hubs are facilitators of a thriving local food ecosystem. By focusing on relationships, education, and sustainability, food hubs across the country follow a model that not only supports farmers and buyers but also fosters their own communities dedicated to the principles of local food.

What makes US different now is that we have made the choice to embed our food hub program in a larger business but still maintain the same values.  WCW, enhanced by LFC, is more than just a distributor; we’re changemakers in a way that sets us apart from other foodservice businesses of our class.

Q: What else do Chefs need to know about Local Food Connection and sourcing local foods?

Anna: It’s not an all or nothing thing. You can mix in some local selections, supporting a small or organic farm. They can think of supporting a farm as simple as adding a couple of $15 local items, or $25 local items. Or of course chefs can go all in with local and, with our help, plan in advance to bring in specific local goods for their menu. We can sit down with chefs and say, ok right now it’s February. This is what we’re going to have in July to September, so plan your menus now for July to September and when the time comes, these local items will be ready for you. One of the first steps you can take is reaching out to our WOW center and letting them know you’d like more resources on buying local and describe what you’re looking for. Mention LFC and that you read this blog!

Q: Can you share a success story of a local farmer or producer who has benefited from Local Food Connection’s support?

Anna: I would say one of the best examples is Lobenstein Farm, a small-to-mid-sized farm located just across the border in Indiana. They began with farmers markets but faced uncertainties in sales, as farmer’s markets really rely on traffic to the market, weather, etc. With our support, they added on to their six markets a week a more stable wholesale model. Initially, we purchased products on a just-in-time basis, but as they grew, we now buy from them by the case, integrating their products into our inventory system. This evolution has allowed them to scale up from being mainly a farmers market vendor; they are now a reliable supplier for countless restaurants, retailers, schools and universities, all done via us ordering from them and them dropping off two times a week.

Q: How has the expansion of Local Food Connection impacted the number of vendors you work with and sales?

Anna: WCW’s Midwest region now has 140 local vendors. They cover everything from meat and dairy to produce and local gourmet items and are all sizes.

It’s hard to even imagine this, but Local Food Connection grew from 100+ wholesale buyers in 2015 to over 4,900 distinct wholesale buyers in 2023!

Q: What does the future hold for Local Food Connection?

Anna: We’re committed to continuing our mission of connecting local farmers with buyers while promoting sustainability and transparency in the food system. As we expand into new markets and forge more partnerships, our goal remains the same: to support local agriculture, provide access to fresh, nutritious food, and strengthen communities. With each step forward, we’re guided by the values that have defined us from the beginning.

To learn more about Local Food Connection, visit our Local Food Connection page.

Emerald Eats: St. Patrick’s Day Menu Magic

By | Breads, Grilling Essentials, Holiday, Meats, Produce, Seafood, Vegetables

As we fly through the month of February, we are already looking forward to spring menus (and spring weather)! Spring brings with it the vibrant greens of St. Patrick’s Day, a time when tales of leprechauns and pots of gold fill the air. But amidst the green festivities lies a treasure more valuable than any mythical riches at the end of a rainbow: Irish food. It’s hearty, comforting, and steeped in tradition, offering a taste of Ireland’s rich culinary heritage. At What Chefs Want, we’re helping you take those traditional flavors and bring them to the next level on your menu with our carefully curated ingredients. Sláinte!

Corned Beef and Cabbage

Traditional Recipe: Slow-cooked corned beef brisket, traditionally cured in a brine of salt, sugar, and pickling spices, resulting in tender, flavorful meat. Served alongside cabbage, potatoes, and carrots that have absorbed the savory juices of the beef during cooking, creating a comforting and satisfying meal.

Update it! Sous vide corned beef brisket served with charred cabbage puree, roasted baby potatoes, and pickled mustard seeds for a modern twist on a classic favorite.

  • Corned Beef Brisket (raw) – item #00592
  • Green Cabbage – item #20296

Irish Lamb Pies (Dingle Pies)

Traditional Recipe: Dingle Pies, named after the picturesque town of Dingle in County Kerry, are hearty individual pies filled with succulent lamb, potatoes, onions, and a medley of aromatic herbs. Encased in flaky pastry crusts, these pies are a beloved staple of Irish pub fare, offering warmth and sustenance on chilly evenings.

Update it! Individual lamb pies featuring braised lamb shoulder in a rich Guinness gravy, topped with buttery puff pastry and served with a side of minted pea puree.

For more info on Freedom Run Farms lamb check out their feature in our blog.

  • Freedom Run Farms Lamb Shoulder – item #62502
  • Puff Pastry dough – item #03734
  • Onions – peeled white pearl – item #70915

Grilled Leg of Lamb with Garlic and Rosemary

Traditional Recipe: A leg of lamb marinated with minced garlic, fresh rosemary, olive oil, and lemon juice, infusing the meat with vibrant flavors before being grilled to perfection. The smoky char from the grill enhances the natural sweetness of the lamb, resulting in tender, juicy slices that are perfect for a celebratory meal.

Update it! Herb-crusted grilled leg of lamb served with a balsamic reduction, accompanied by roasted garlic mashed potatoes and sautéed spinach for a sophisticated take on a classic dish.

  • Freedom Run Farms Lamb Leg – item #62504

Irish Potato Boxty

Traditional Recipe: Potato boxty, also known as “Poor Man’s Bread,” is a simple yet satisfying dish made from grated potatoes, flour, baking soda, and buttermilk. Pan-fried until golden brown and crispy on the outside, with a soft, pillowy interior, potato boxty is a versatile staple of Irish cuisine, enjoyed as a side dish or main course.

Update it! Potato boxty filled with creamy Irish cheddar cheese and chives, served with a dollop of sour cream and house-made apple chutney for a gourmet twist on this beloved Irish comfort food.

  • White potatoes – item #60099

Irish Brown Bread

Traditional Recipe: Irish brown bread, affectionately known as “soda bread,” is a rustic loaf made from wholemeal flour, baking soda, salt, and buttermilk. Its dense, hearty texture and nutty flavor make it the perfect accompaniment to soups, stews, and hearty Irish breakfasts, slathered with butter and topped with a dollop of jam.

Update it! Seeded Irish brown bread featuring a blend of ancient grains and artisanal flours, served warm with whipped Guinness butter and a drizzle of honey for a sophisticated bread course.

  • Beurremont Butter – 83% butter fat – item #93073

Creamy Leek and Potato Soup

Traditional Recipe: A classic combination of leeks, potatoes, onions, and chicken or vegetable broth, simmered until tender and blended to silky perfection. Cream is often added to lend richness and depth to the soup, while a sprinkle of fresh chives or parsley adds a burst of freshness before serving.

Update it: Silky leek and potato soup garnished with crispy pancetta, chive oil, and truffle-infused crème fraîche for a luxurious starter that tantalizes the taste buds.

  • Leeks – item #70200
  • Tiny Leeks – item #02709 (pre-order item)

Smoked Salmon Toasts with Mustard Butter

Traditional Recipe: Thinly sliced smoked salmon served atop slices of buttered brown bread, with a generous smear of creamy mustard butter for added flavor. The tangy mustard butter complements the smoky richness of the salmon, while a squeeze of lemon brightens the dish with a burst of citrusy freshness.

Update it: House-smoked salmon served on toasted Irish soda bread rounds, topped with stone ground mustard butter, pickled red onions, and microgreens for an elegant appetizer with layers of flavor and texture.

  • Bakkafrost Salmon – item #32828
  • Shuckman’s Smoked Salmon – item #95053
  • Whole grain mustard – item #95107

Irish Lamb and Turnip Stew

Traditional Recipe: A hearty stew featuring tender pieces of lamb shoulder, turnips, carrots, and pearl onions simmered in a savory broth flavored with thyme, bay leaves, and a splash of stout or red wine. Slow-cooked until the meat is fall-apart tender and the vegetables are meltingly soft, this stew is the epitome of comfort food on a chilly evening.

Update it: Slow-braised Irish lamb and turnip stew featuring sous vide lamb shoulder, heirloom turnips, and baby carrots, finished with a drizzle of rosemary-infused olive oil and a sprinkle of gremolata for a refined twist on a rustic favorite.

  • Turnips – item #20543
  • Tiny Turnips – item #02362 (pre-order item)
  • Freedom Run Farms Lamb Shoulder – item #62502

By celebrating the Irish culture with food, we gain a deeper appreciation for the flavors, techniques, and cultural significance that have shaped Ireland’s culinary heritage. These timeless dishes offer a taste of history and tradition, while giving chefs the opportunity to make them their own!

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

Creating Restaurant Wins for Health-Conscious Consumers

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

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

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

Lean into Functional Foods

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

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

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

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

Offer more plant-based entrees

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

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

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

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

Offer healthy drinks & mocktails

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

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

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

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

Showcase sustainable & healthy seafood

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

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

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

Educate consumers about your menu items

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

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

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

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

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

Create easy healthy grab-and-go options

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

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

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

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


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

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

Eerie Eats: A Guide to Spooky Produce

By | Fruit, Produce, Vegetables

🎃👻 Welcome, fellow kitchen magicians, to a spine-tingling tour of the eerie and exotic produce that’s bound to haunt your kitchen this Halloween season! We’ve summoned a ghoulish gallery of weird and wonderful ingredients that will make your culinary cauldron bubble with delight. No need to be a “ghoulmet” to enjoy these mysterious morsels!

Salsify – The Ghostly Root 👻

Flavor Profile: Salsify, with its slender, parsnip-like appearance, has a subtle, earthy flavor with hints of oyster and artichoke.

Fun Fact: Roast or puree salsify for a side dish that’ll make your taste buds howl or use it as a secret ingredient in a devilishly delightful soup.

Item #20536

Chinese Eggplant – The Purple Phantoms 💀

Flavor Profile: Slim and svelte, Chinese eggplants have a mild, slightly sweet flavor, perfect for absorbing savory sauces.

Fun Fact: Slice and dice these purple phantoms for a ghoulish stir-fry or a wicked tempura dish.

Item #20071

Lotus Lilly Root – The Swampy Relic 🐉

Flavor Profile: With a crunchy texture and a subtle, nutty flavor, these aquatic wonders add a mystical touch to your dishes.

Fun Fact: Add slices to a sinister stir-fry or tempura, bringing an otherworldly crunch to your meal.

Item #20530

Gooseberries – The Enchanted Orbs 🦢

Flavor Profile: Tangy and sweet, these bewitched berries offer a burst of flavor with a hint of sourness.

Fun Fact: Gooseberries make spellbinding jams and jellies for your spooky morning toast.

Item #02279

Bulls Blood Micromix – The Haunting Greens 🌱

Flavor Profile: This blend of microgreens combines the earthy taste of beets with a hint of spinach, making it a ghastly garnish.

Fun Fact: Use these haunting greens as a creepy crown on top of your ghoulish soups or eerie entrees.

Item #40311

Romanesco – The Alien Cauliflower 🛸

Flavor Profile: This fractal-like brassica boasts a nutty, earthy flavor, perfect for a truly out-of-this-world experience.

Fun Fact: Roast it with some olive oil and garlic for an otherworldly side dish.

Item #20974

Finger Limes – The Wicked Wonders 🧟‍♂️

Flavor Profile: These citrus grenades burst with tangy, caviar-like pearls of flavor, like a citrus potion for your dishes.

Fun Fact: Use them as garnish on spooky cocktails or salads for a surprising burst of citrusy “scream.”

Item #40500

Black Garlic – The Vampire’s Delight 🦇

Flavor Profile: Fermented garlic that’s dark as midnight, it offers a sweet, molasses-like richness with a hint of umami.

Fun Fact: Create a sinisterly delicious black garlic aioli for your monstrous burgers or pasta dishes.

Item #20979

Kohlrabi – The Alien Abduction 👽

Flavor Profile: This extraterrestrial-looking veggie tastes like a crisp and mild blend of radish and broccoli stems.

Fun Fact: Slice them into spooky UFO-like discs and dunk them in your favorite dip for a cosmic snack.

Item #20916

Cactus Pears – The Prickly Surprise 🌵

Flavor Profile: These thorny treasures offer a sweet, watermelon-like flavor with a hint of kiwi.

Fun Fact: Turn cactus pears into a bewitching jelly for spreading on sinister scones.

Item #10750

Brown Clamshell Mushrooms – The Fungal Fright 🍄

Flavor Profile: These dark, delicate mushrooms have a mild, earthy flavor with a hint of nuttiness.

Fun Fact: Sauté them with garlic and butter for a creepy side dish or use them to make a sinister mushroom risotto.

Item #30033, Item #99752

Cactus Leaves – The Prickly Palms 🌵

Flavor Profile: With a tangy, slightly tart taste and a crisp texture, cactus leaves add a unique twist to your dishes.

Fun Fact: Grill them to create eerie cactus leaf tacos, or slice them thinly for a ghostly, crunchy slaw.

Item #20929

Purple Potatoes – The Witch’s Stash 🧙‍♀️

Flavor Profile: These potatoes offer a rich, earthy flavor with a subtle sweetness and a vivid purple hue.

Fun Fact: Mash them into a spine-chilling purple potato puree or slice them into eerie, violet chips.

Item #60365

Artichokes – The Heart of Darkness 🖤

Flavor Profile: With a meaty, nutty taste, artichokes are perfect for dipping in sauces or adding a mysterious touch to pasta.

Fun Fact: Hollow out the artichoke hearts, stuff them with delectable fillings, and bake for a hauntingly good appetizer.

Item #20906

Don’t let the fear of the unknown keep you from experimenting with these sinister ingredients. What Chefs Want is here to supply the creepiest and most captivating ingredients for your culinary spells. This Halloween season, dare to be different, and let your kitchen become the cauldron of curiosity where taste and terror collide! Mwahaha! 🎃🕷️👹

Fall into Flavor: Inspiring Autumn Recipes with What Chefs Want

By | Gourmet, Local, Local and Specialty, Meats, Produce, Vegetables, What Chefs Want

As the scorching summer sun continues to blaze, it’s hard not to daydream about cooler days ahead. While we’re still reaching for iced beverages and sunscreen, our minds are already drifting to the comforts of fall: football games, our favorite sweaters, and, of course, those irresistible fall flavors that define the season. Though the weather might be hot, our anticipation for the culinary delights that autumn brings is even hotter. So, grab a glass of iced tea, kick back in the shade, and let’s explore the mouthwatering fall recipes to inspire your menus and warm our hearts.

Freedom Run Farm Lamb Chili with Sweet Potatoes, Black Beans and Poblanos

From Freedom Run Farm

Ingredients:

  • 2 teaspoons olive oil
  • 1 pound ground American lamb (item #62538)
  • 1 onion, chopped
  • 2 poblano peppers, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder seasoning
  • 2 1/2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
  • 2 (14.5-ounce) cans diced tomatoes
  • Salt and freshly ground pepper
  • 1 large sweet potato (about 12 ounces), peeled and cut into 1/3-inch cubes
  • 2 (14-ounce) cans black beans, drained and rinsed
  • optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips

Directions:

Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chile powder and cook about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.

Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.

Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.


Alfresco Butternut Squash Ravioli with Sage Brown Butter Sauce

Inspired by Alfresco Artisan Pastas

Ingredients:

  • Alfresco Butternut Squash Ravioli (item #95698)
  • ½ cup unsalted butter (1 stick)
  • 2 tablespoons fresh sage, minced
  • ½ cup heavy whipping cream
  • ½ cup chicken or vegetable broth
  • ½ teaspoon lemon juice
  • ¼ cup freshly grated parmesan
  • coarse salt
  • fresh ground black pepper
  • 3-4 extra fresh sage leaves for garnish if desired

Directions:

Butternut Squash Ravioli

While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After about 5 minutes, the butter will start to foam up. Add the minced sage and continue stirring the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan. Continue stirring to make sure these don’t stick and burn. When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 more minutes, remove from heat and cool for 2 minutes. Slowly pour the broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream.

Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.

Gently stir in the cooked ravioli. Garnish with extra parmesan cheese.


Bourbon Smoked Curry Roasted Carrots

From Bourbon Barrel Foods

Ingredients:

  • 2 pounds small/medium carrots, peeled and sliced down the middle
  • 3 tablespoons, olive oil
  • 1 tablespoon Bourbon Smoked Curry Powder
  • ½ teaspoon Bourbon Smoked Sea Salt, more to taste (item #96026)
  • 1/2 teaspoon Bourbon Smoked Pepper (item #97165)
  • 1 tablespoon of Bourbon Barrel Aged Sorghum (item #93514)
  • parsley or seasonal herbs for garnish

Directions:

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.

Toss carrots with olive oil, Bourbon Smoked Curry Powder, Bourbon Smoked Sea Salt and Bourbon Smoked Pepper in a large bowl until fully coated.

Spread evenly on baking sheet.

Place in the oven to roast, stirring with a rubber spatula a few times to prevent sticking and burning, until desired tenderness, 30-35 minutes. Remove carrots from oven and drizzle with sorghum or maple syrup directly on the baking sheet.

Taste and add more salt, pepper if desired and garnish with fresh herbs.


Soy Honey Garlic Chicken Wings

From Cin Soy Foods

Ingredients:

  • 2 pounds chicken wings
  • 1/4 cup corn starch
  • 1 tbsp garlic powder
  • Black pepper
  • Soy sauce salt
  • Sauce:
  • 1/4 cup honey
  • 1/3 cup CinSoy soy sauce (item #26702)
  • 6 cloves garlic – minced
  • 1 inch ginger – minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp butter
  • 1 tbsp Sesame seeds

Directions:

Preheat oven to 400 degrees and pat chicken wings dry.

Mix the dry ingredients in a small bowl. Toss the chicken wings in the spice mixture. Lay out on a foil lined baking sheet topped with a rack.

Bake for about 45 minutes (flipping halfway) – or until wings are golden brown and fully cooked.

Meanwhile – in a small saucepan – cook ginger and garlic in butter. Add the rest of the ingredients and bring to a simmer. Allow to simmer and thicken for 3-4 minutes.

Remove wings from the oven and toss in the sauce. Put back in the oven for 5-7 minutes. Enjoy!


Remember chefs, when it comes to crafting your fall menus, What Chefs Want has you covered. From farm-fresh, local ingredients to artisanal delights, we’ve got everything you need to make your autumn culinary creations truly spectacular. So, as we bid adieu to summer’s heat, let’s welcome fall’s delicious chill (and chili!) with open arms and open kitchens. Click here to place your order!

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

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

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

Spicy Corn Fritter Tacos

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

Corn Popsicle Delight

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

Corn and Basil Ice Cream

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

Corn Ceviche

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

Corn and Chorizo Stuffed Peppers

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

Corn and Goat Cheese Croquettes

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

Corn Dumpling Soup

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

Corn Pancake Stack

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

Corn-stuffed Ravioli

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

Corn Sushi Rolls

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


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

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

Learn More

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

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

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

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

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

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

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

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

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

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

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

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


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

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

Search Berry Beef in the app or item #26695


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

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

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

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

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

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

WCW: Who are some of your biggest culinary inspirations?

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

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

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

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

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

Learn More

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

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

https://www.eatnaive.com/

https://www.eatnostalgic.com/

Locally Grown, Delivered to You

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

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

Building Relationships with Local Farmers & Producers

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

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

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

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

Local Opportunities in Every Region

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

Ready to Buy Local?

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

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

Local offerings will look different based on your location.

Red, White and BBQ

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

Grilling inspiration for your 4th of July menu

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

Center of the Plate Stars for the Grill

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

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

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

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

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

Don’t Forget the Smoker

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

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

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

Produce that Pops on the Grill

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

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

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

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

Gourmet Goods to Enhance your Grill

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

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

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

What Chefs Want is Delivering Your Grilling Favorites

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

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

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

Krey’s Corner: Local and Seasonal produce now available.

By | Chef's Feed, Farm To Table, Fruit, Local, Local and Specialty, Produce, Products, Vegetables, What Chefs Want

Fall is here! We’ve got a great selection of fall favorites like plump pie pumpkins, crisp and delicious apple cider from Huber’s Orchard, decorative dried Indian corn, and much more!

Pie Pumpkins

Item 20643 – each


Apple Cider

From Huber’s Orchard & Winery, Starlight, Indiana

Item 93701 – 1 gallon


Mini Decorative Gourds & Pumpkins

Item 20637 – 1/2 bushel case


Large Pumpkins

Item 20641 – each


Honeynut Squash

Item 11016 – 1/2 bushel case


Dried Indian Corn

Item 20082 – 12 bunch case


Quince

Item 10983 – 42 count case