Jul 11 2024

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

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

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

Hand-Cut From Our Kitchen to Yours

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

Save on Labor Costs

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

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

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

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

Less Waste, More Savings

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

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

Customized for Your Needs

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

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

Consistency and Predictability

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

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

Peace of Mind with Food Safety

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

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

Testimonials from Satisfied Chefs

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

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

Mike Caruso, Caruso Foods

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

Roger Mills, The Joseph

Experience the Convenience and Efficiency Today

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

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

Learn More about Prep Kitchen here.

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

Jun 13 2024

34

Summer Specialty Produce Chefs Need to Know About

By Lauren Kellum | Fruit, Produce, Salads, Vegan, Vegetables

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

Squash Blossoms (Kentucky) – (item #20614)

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

What Makes Them Special:

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

Menu Ideas:

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

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

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

Finger Limes (California) – (item #40500)

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

What Makes Them Special:

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

Menu Ideas:

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

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

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

Purple Ninja Radishes – (item #18104)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Fresh Rhubarb – (item #19280)

What Makes It Special:

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

Menu Ideas:

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

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

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

Baby Bunch Turnips – (item #20541)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Pomegranates (Chile) – (item #10981)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Rutabaga – (item #26942)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Green Cabbage – (item #07899)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Squash Delicata – (item #20623)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Squash Spaghetti – (item #0990)

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

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

May 09 2024

34

From Our Kitchen to Yours: Celebrating Mother’s Day with Family Recipes

By Lauren Kellum | Baking, Breads, Desserts, Meats, Snack Foods, Vegan, Vegetables, What Chefs Want

Mother’s Day is a time to celebrate the incredible women who’ve shaped our lives, and what better way to honor them than through the universal language of food? At What Chefs Want, we’re paying tribute not just to our mothers, but to the cherished recipes they’ve passed down through generations—dishes that have brought comfort, joy, and togetherness to family tables.

Our team has lovingly compiled a collection of their own mothers’ and grandmothers’ recipes, each one filled with the flavors and memories that make this day so special. From heartwarming soups to decadent desserts, these recipes are more than just meals; they are a testament to the love and care that mothers around the world pour into their cooking. Join us as we share these personal culinary treasures, celebrating the wonderful women behind them.

Rita’s Excellent Carrot Cake

Submitted by Zach J., Managing Partner, Colorado

#20492 – Carrots
#93209 – Pure Vanilla Extract
#15065 – Crushed Pineapple in Natural Juice
#91160 – Cream Cheese

Lynn’s Chicken Salad

Submitted by Sarah R., Chief Marketing Officer

“Mom always made plenty of this to ensure there were leftovers! We’d happily and quickly eat it for days. It was quick and easy for her to make and for us to enjoy for several meals thereafter.”

#97794 – Duke’s Mayonnaise
#90468 – Large Baked Croissants – Ghyslain
#20231 – Bibb Lettuce
#97379 – Apple Cider Vinegar

Nonnie’s Sun Pickles

Submitted by Sarah B., Marketing

“Pickles have been at the center of so many fond memories: from popping open a jar with my mom to snack on in the middle of a busy day, to making pickles surrounded by the ladies in my family. Pictured here is my sweet Grandma, affectionately known by the kids as Nonnie, passing down her pickle making wisdom to my oldest daughter.”

#20052 – Pickling cucumbers
#40008 – Fresh Dill
#70121 – Peeled Garlic

Maureen’s Cinnamon Pecan Yeast Rolls

Submitted by Lauren C., Inside Sales

My mother remembers the mornings of chaos watching her mother try to keep order as her three rambunctious brothers wrestled in the kitchen and my mother and her older sister’s eagerness to learn the process from their mother. Her mother would be shouting, “No running and wrestling in my kitchen, take it elsewhere” and most importantly “Close the garage door, can’t have any cold drafts as the yeast won’t rise”! To say the least, her blood pressure was on the rise! After each step of the process and seeing the ending results, my mother remembers it being all well worth it! My mother carries all of these same feelings and memories, knowing that her mom and sister are present with her (even though they are no longer with us) gets her through this every time year after year.”

#95322 – Pecans – pieces
#98370 – Yeast – active dry
#97025 – Cinnamon – ground
#99317 – Sugar – granulated

Sandy’s / Good Enough to Eat Vegetarian Chili

Submitted by Anna H., Program Director, Local Foods

“Good Enough to Eat is a wonderful restaurant in New York City’s upper West Side where my mom’s brother decamped to as a longtime server when he left Cincinnati as an aspiring actor. Via this cookbook and a few visits there, a NYC restaurant’s family-style meals merged with our favorites, too. The veggie chili is a special one that my mom makes, and it really benefits from frying the spices first. It is absolutely perfect for local summer veg, so it’s perfect for my family’s continuing history of merging farming and restaurant life together.”

#20058 – Eggplant
#20601 – Yellow Squash
#20803 – Red Bell Pepper
#20801 – Green Bell Pepper
#70015 – Red Onion – Diced
#31757 – Smoked Paprika Flakes – Sweet

Elaine’s French Onion Soup

Submitted by Lauren K, Marketing

“My Grandy made the absolutely most amazing French onion soup and it is one of the very few recipes that we have left after she died. I have memories of my sister and I in my kitchen, tears running down our cheeks, slaving over slicing those onions as thinly as possible to make Grandy proud.”

#70001 – Yellow onions
#96103 – Beef base
#95212 – Dijon mustard
#91275 – Swiss cheese

Cheryl’s Cranberry Caramel Date Bars

Submitted by Amy R., Sales, Colorado

“Cheryl sends my wife and I these Caramel bars every Christmas and they are by far, the thing I look forward to most during the holiday season!”

Dee’s Spicy Chicken Tomato & Garlic Soup

Submitted by Megan D., Marketing

“My mom always made this soup any time someone in our family was sick and swore by its healing abilities. To this day, any time I have a cold, all I want is this soup!”

#31674 – Chicken stock
#00923 – Chicken thighs
#97032 – Cumin
#99203 – Lime juice

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

Apr 18 2024

31

Talk Derby {menu} to Me: Celebrating Derby Tradition and Taste

By Lauren Kellum | Appetizers, Beef, Breads, Chocolate, Dairy, Desserts, Gourmet, Paper / To-Go, Seafood, Vegetables, What Chefs Want

What Chefs Want, founded and headquartered in Kentucky is proud to support Derby traditions for over 27 years! The Kentucky Derby is near and dear to us, but we believe the traditions and tastes of the Derby expand well beyond just the Kentucky borders. This year, whether you are jockeying for position among best Derby menu features or just want to celebrate from afar, our handpicked selections and ingredients are sure to impress your guests with a taste of true Kentucky spirit.

As Louisville gears up for the Kentucky Derby, the city comes alive with excitement and anticipation. Known not only for its fast horses but also for its distinctive culinary culture, the Kentucky Derby offers a perfect opportunity to showcase flavors and traditions. At What Chefs Want, headquartered right in the heart of Derby activities, we’re dedicated to providing chefs with high-quality, ingredients that reflect the rich heritage of this historic event.

Keep your eyes peeled for our BOLD RED ingredients. These are ingredients from Kentucky producers and vendors to showcase even more Kentucky tradition.

And They’re Off – Starters

Bourbon-Glazed Shrimp Skewers

Kick off the Derby festivities with these sweet and smoky skewers. The bourbon smoked sugar gives the shrimp a unique Kentucky twist, perfect for setting the culinary mood.

Shrimp – Mariblu 13/15 PDT/ON 5/2LB – 33189
Sugar – Bourbon Smoked 13oz Jar – 97222
Skewers – bamboo pick paddle 7″ – 98114

Kentucky Hot Brown Sliders

This miniature version of the classic Kentucky Hot Brown is a must for any Derby menu. These sliders feature juicy turkey and crispy bacon topped with a rich Swiss cheese sauce, all nestled in a soft brioche bun.

Turkey – Fischer farms Boneless, Skinless, Raw, Whole 4-5 CT – 33919
Bacon – Broadbent sliced KY – 5 lb pk – 95032
Tomatoes – heirloom 10 lb cs – 50014
Slider Buns – brioche 160/1.4 OZ – 90720
Swiss Cheese – shredded 10 lb bag – 91277

Kentucky Lamb Sliders with Mint Sauce

Offer your guests a taste of Kentucky’s pastoral heritage with these savory lamb sliders, enhanced by a fresh mint sauce that complements the rich flavors of the meat.

Lamb – 20z Freedom Run 64/2oz – 49980
Slider Buns – brioche 160/1.4 oz – 90720
Paprika – Bourbon Smoked 4.5lb tub – 97156
Yogurt – plain 4% greek 32 oz – 97999
Mint – fresh by the lb – 40018
Arugula – baby cleaned 1.5 lb bag – 20225

Main Courses that Win, Place or Show

Scallop and Corn Salad

This light and refreshing salad features plump scallops and sweet corn as the stars, with a tangy lime dressing that brightens the entire dish.

Scallops – u/8 dry domestic – 32713
Corn – fresh kernel 4/5 lb cs – 17043
Bell Pepper – red/grn dice 3/8″ 10lb – 17430
Jalapeno – diced 2/5 lb cs – 99933
Red Onion – diced 2/5 lb cs – 70015
Lime juice – Natalie’s 6/32oz cs – 99203

Pecan-Crusted Salmon with Sweet Tea Glaze

Nothing says “southern cooking” like sweet tea and pecans. This dish combines them with luxurious Ora King salmon for a main course that’s both innovative and deeply rooted in southern tradition.

Ora King salmon – Fillet S-On 3-4lb – 48083
Pecans – pieces raw 2 lb bag – 95322
Bread crumbs – panko fine 20 lb cs – 13002
Paprika – bourbon smoked 7 oz – 97082
Worcestershire – Bourbon Barrel aged 1 gal – 96121
Tea – Luzianne bag w/filt 32/3 oz cs – 02570

Kentucky Wagyu Smash Burger

A juicy Wagyu burger that captures the essence of high-quality Kentucky beef, served with a tangy dill pickle ketchup that adds an unexpected twist to each bite.

Black Hawk patty – 8 oz frzn – 30108
Brioche bun – Rotella – 4.25″ 4/12 CT – 14618
Cheese – American – 160 slice 4/5lb ca – 15472
Worcestershire – Bourbon Barrels Aged 1 Gal. – 96121
Mayonnaise – Duke’s 4/1 gal cs – 98048
Ketchup – Milo’s Dill Pickle 6/14 OZ – 22586

Lobster and Grits with Scallop Cream Sauce

Enhance your Derby menu with this luxurious take on a southern classic. The creamy grits and rich lobster are complemented by a delicate scallop sauce.

Lobster tail – 5/6oz Cold Water – 48421
Lobster stock – Stock Shop 10/2 lb – 24073
Grits – White Weisenberger 25 lb bag – 92206
Heavy cream – 36% 12/1qt cs – 26967

Beef Tenderloin with Henry Bain’s Sauce

This robust entrée features tender beef tenderloin paired with a unique, locally cherished Henry Bain’s sauce, delivering a taste of Kentucky history in every bite.

Beef Tenderloin – choice 5 & up case – 00089
Henry Bain’s Sauce – Bourbon Barrel Foods – 1 gal each – 21786
Parsley – micro 6 oz pk – 02937

Bits and Pieces: Side Dishes to Impress

Collard Greens

A staple in southern cooking, these collard greens are slow-cooked with smoked ham hocks and a hint of apple cider vinegar for a touch of sweetness.

Collard Greens – chopped 4/2.5lb cs – 20121
Ham Hock – smoked, frzn 10 lb avg – 00451
Chicken Broth – Stock Shop 4 lb tub – 31674
Apple Cider Vinegar – Madhouse – 18694
Bourbon Black Pepper – Bourbon smoked – 7.5oz – 97093

Fried Okra

Crispy and golden, this fried okra is a crowd-pleaser. It’s dusted with a blend of cornmeal and flour seasoned with bourbon smoked paprika for a distinct flavor.

Okra – fresh, case – 20918
Buttermilk – whole fat 1/2 gal ea – 02550
Cornmeal – Weisenberger 25 lb bag – 92220
Flour – a/p Weisenberger 25 lb bag – 93311
Paprika – Bourbon smoked 4.5lb tub – 97156

Cheese Grits

Creamy and comforting, these cheese grits are made with rich butter and Emmenthal cheese, providing a perfect side dish that’s simple yet satisfying.

Grits – yellow Weisenberger 25 lb – 92219
Chicken Stock – Stock Shop 4/4 lb – 27262
Cheese – Emmenthal shredded 5-6lb – 91349
Butter – Beurremont 83% 36/1 lb cs – 93072

The Finish Line: Desserts

Derby Pie

A decadent dessert with a nutty, chocolatey filling, this pie is a beloved Kentucky tradition. It’s the perfect sweet treat to conclude your Derby celebration.

Pie Shell – 9″ deep frozen 20 ct cs – 90473
Pecans – pecans halves raw 2 lb bag – 95321
Chocolate chips – semisweet 2lb bag – 92130
Sugar – bourbon smoked 6x13oz jar – 97236
Vanilla Extract – pure, quart – 93209
Ready to Eat Derby Pie 9” (Item #16632) OR Derby Pie Sheets 8”x12” (Item #02921)

Bourbon Bread Pudding

Rich and custardy, with a hint of bourbon and tart cherries, this bread pudding is an ode to Kentucky’s favorite spirit and a fitting finale to your Derby menu.

Brioche Bread – Ghyslain 8 x 20 oz – 90479
Whole Milk – Chaneys whole 4/gal – 23275
Heavy Cream – 36% 12/1qt cs – 26967
Sugar – Bourbon smoked – 6x13oz jar – 97236
Brown Sugar – dark 24/1 lb cs – 22808
Dried Fruit – tart cherries 5lb bag – 93105

And we’re off to the races! With these menu ideas and premium ingredients from What Chefs Want, you’re all set to create a Kentucky Derby dining experience that’s as exciting as the races themselves. Celebrate this cherished tradition with flavors and producers that speak to the heart of Kentucky.

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

Apr 12 2024

32

Mother’s Day Brunch: Menu Inspirations for Chefs

By Lauren Kellum | Beef, Beverages, Breads, Chocolate, Dairy, Desserts, Gourmet, Paper / To-Go, Seafood, Vegetables

Mother’s Day is that special time of year when we get to celebrate the incredible women in our lives. For chefs, it presents a unique opportunity to craft a menu that’s as memorable as the day itself. This Mother’s Day, why not refresh your brunch offerings with some inspired menu ideas that feature some favorite ingredients from What Chefs Want? We’ve gathered some brunch ideas that not only taste incredible but also pay homage to the love and care all mothers give.

Seafood: Brunch Edition

Elegant Bagel & Lox Tray:

Create a stunning bagel and lox tray featuring everything bagels & smoked salmon. Accompany with whipped cream cheese, capers, thinly sliced red onion, and a sprinkle of fresh dill. Allow guests to build their dream bagel, combining the smoky richness of salmon with the tangy bite of capers.

Frothy Monkey Everything Bagels (12/6 ct case CS – item #97926)
Kendall Brook Smoked Salmon (item #48725)
Great Lakes Cream Cheese (3 LB blk – item #91035)
Capers (Non-pariel 6/32 OZ case – item #98839)
Fresh Dill (1/4 LB – item #40038)

Crab Benedict:

Upgrade the classic Benedict with pasteurized Blue Lump Crab served on top of a toasted, artisanal baguette topped with a silky hollandaise sauce. It’s a luxurious twist on a brunch staple.

Blue Lump Crab (item #48206)
Ghyslain Baguette (18 Ct – item #90447)
Liquid Whole Eggs (15/2 LB item #80006)

Saffron Shrimp Over Lemon-Herb Grits:

Wow with a luxurious version of the Southern classic: Saffron Shrimp Over Lemon-Herb Grits. Begin by sautéing Mariblu Shrimp with a pinch of saffron and garlic, to highlight the shrimp’s natural sweetness while adding an aromatic flair. Serve these golden, flavorful shrimp atop creamy grits infused with lemon zest and a medley of fresh herbs like dill and parsley. This combination brings a fresh, zesty twist to the rich, comforting grits.

Mariblu Shrimp (21/25 PDT/ON – item #33191)
100% Pure Spanish Saffron (item #97113)
Grits (item #92205)

Land Meets Luxury

Crispy Airline Chicken with Spring Vegetables and Lemon-Herb Butter:

Roasted Airline Chicken Breast, seasoned and roasted until the skin is wonderfully crispy. Serve alongside sautéed spring veggies like baby turnips and carrots. Finish with a lemon-herb butter sauce, combining melted butter, lemon juice, fresh dill, and capers for a burst of bright flavor.

Airline Chicken Breast (7-9 oz breast – item #72001)
baby turnips (24 Ct Case – item #20541)
baby carrots (24 Ct Case – item #20482)

Lamb Lollipop Chops with Mint Pesto:

Go ahead, mom might want to indulge. Offer Lamb Lolly Pop Chops adorned with a fresh mint pesto. The rich flavor of lamb paired with the zesty mint is a combination that will win over any heart.

Lamb Lolly Pop Chops (frozen – item #98661)
Fresh mint (item #40018)

Filet Benedict with Horseradish Hollandaise:

Try this refined take on Eggs Benedict, featuring seared Beef Filet on toasted artisanal bread. Top with a poached egg and drizzle with a zesty horseradish hollandaise sauce for a perfect blend of flavors.

Beef Filet (C/C CHOICE 2 PACK – item #00628)
Horseradish – (item #03960)

Pork Lomo Hash with Sweet Potatoes and Apples:

This dish is both hearty and refined. Pan-sear slices of Iberico Pork Lomo until they’re perfectly caramelized, then chop them into bite-sized pieces. Combine with roasted sweet potatoes and sautéed apples for a sweet and savory hash. Season with a touch of cinnamon and fresh thyme to tie all the flavors together.

Iberico Pork Lomo (8/2.25 LB – item #10345)
Sweet potatoes (item #99848)
Thyme (item #40031)

Refreshing Sips and Sweet Treats

Peach Bellini Bar:

Let your guests customize their drinks with a Bellini bar, featuring Island Oasis Peach Mix and Prosecco. It’s a fun, interactive way to toast to the amazing moms.

Main Ingredients: Peach mix, Prosecco, raspberries, peaches, edible flowers

Island Oasis Peach Mix (12/32 oz – item #14427)
Raspberries (item #10413)
Edible Flowers (item #40412)

Grapefruit Hibiscus Mimosa:

Mix grapefruit juice with Raspberry Hibiscus Sparkling Water for a floral twist on the classic mimosa. Serve in flutes with a thin slice of grapefruit as garnish.

Natalies’s Grapefruit Juice (Quart – item #96570)
Raspberry Hibiscus Sparkling Collagen Water (12/12 oz – item #22710)
Grapefruit (item #99835)

Chocolate Truffle & Macaron Assortment:

Offer a decadent array of Ghyslain Chocolate Truffles and Ghyslain Macarons Vive. Arrange on a cheese board with fruit & nuts (for an elegant presentation that invites guests to indulge in a sweet finale. Don’t forget to let mom take first pick!

Ghyslain Chocolate Truffles (120 Ct – item #92197)
Ghyslain Macarons Vive (150 Ct – item #95776)
Verterra Cheese Boards (8×8 100 Ct – item #34067)

Lemon-Rhubarb Cheesecake:

End on a sweet note with slices of Libby’s Cheesecake topped with a tart lemon-rhubarb compote. It’s the perfect balance of sweet and tangy, and Libby’s Cheesecake is the perfect canvas to show off amazing compote and topping combinations.

Libby’s Tall Cheesecake (2/16 slices – item #16680)
Organic Rhubarb (Oregon – 15 Lb case – item #19280)

Mother’s Day brunch is more than just a meal; it’s a celebration of love, care, and gratitude. By incorporating some of these menu ideas featuring What Chefs Want’s premium ingredients, you can offer a brunch experience that mothers will remember fondly. Each dish has been thoughtfully designed to be fresh and full of flavor, ensuring that your guests leave with full hearts and satisfied appetites.

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

Apr 05 2024

30

Beyond the Bite: Kabobs’ Hors d’oeuvres Essentials

By Lauren Kellum | Appetizers, Asian, Gourmet, Seafood, Vegetables

Kabobs stands out as a leader in quality, variety, and simplicity in the culinary world. With over three decades of experience, this hors d’oeuvre specialist has been enhancing dining experiences across various foodservice venues. Here’s a glimpse into why Kabobs is the premier choice for kitchen essentials.

Operating from a 60,000 square foot facility, Kabobs doesn’t just focus on quantity but prioritizes quality. By adhering to strict HACCP and USDA standards, Kabobs boasts an expansive menu with over a thousand recipes and more than 150 SKUs available year-round, ensuring an unparalleled variety.

Kabobs’ product range is vast, spanning from classic to whimsical creations, crafted to elevate any event. Utilizing only the freshest ingredients, its hors d’oeuvres are imaginative and diverse, including options from layered to skewered treats.

The company is committed to food allergen awareness, providing education on potential allergens in its products while maintaining rigorous safety and quality protocols. Its items are Individually Quick Frozen (IQF) and tray-packed, which preserves freshness, reduces breakage, and offers flexibility for any event size.

Kabobs is dedicated to enhancing culinary operations with quality, variety, and convenience. Its offerings are designed to complement memorable dining experiences, establishing Kabobs as the go-to choice for chefs looking to impress with minimal stress.

Alright, let’s get into the good stuff. Here’s a peek at the amazing lineup of Kabobs’ products you can order from What Chefs Want that are sure to make your menu memorable!

Breakfast Essentials

Assorted Mini Quiche (item #90609): A delightful variety pack offering tastes like Three Cheese, Florentine, Classic French, and Mushroom for a sophisticated breakfast or brunch option.

Bacon & Cheese Quiche (item #90666): A crustless quiche blending smoked bacon with Swiss and Monterey Jack cheese for a hearty start to the day.

Spinach & Swiss Quiche (item #02863): Combining sautéed spinach and garlic with Swiss and Monterey Jack cheese, this crustless quiche is a smooth, comforting breakfast choice.

Seafood Selections

Bacon Wrapped Scallops (item #90611): Scallops wrapped in lean bacon, perfect for an upscale appetizer or a seafood-themed event.

Bacon Wrapped Shrimp (item #90610): Juicy shrimp wrapped in bacon, serving as a savory treat for seafood aficionados.

Coconut Shrimp (item #90619): Shrimp dipped in coconut batter and rolled in coconut breadcrumbs, offering a sweet and crispy delight.

Crab Cakes (item #90620): A blend of crabmeat and spices, these crab cakes are ideal for sophisticated seafood plates.

Vegetarian Favorites

Cauliflower Au Gratin (item #30407): Roasted cauliflower in a creamy cheese sauce, a dish that can stand as a hearty side or a main.

Mushroom Tart (item #90606): A mix of gourmet mushrooms and Swiss cheese in a chive tart shell, perfect for those seeking depth of flavor.

Potato Au Gratin Dauphinoise (item #90661): Layered thin rustic potatoes with a blend of cream and cheeses, a comforting side that everyone loves.

Roasted Vegetable Polenta Cake (item #90656): A colorful array of vegetables atop herbed polenta, offering a wholesome vegan option.

Vegetable Empanada (item #90614): A medley of vegetables and cheese in a flavorful dough, a choice that’s both satisfying and versatile.

Spanakopita (item #90616): Spinach and feta cheese wrapped in phyllo pastry, a classic vegetarian appetizer.

Ratatouille Tart (item #90641): Fire-roasted vegetables in a sundried tomato tart shell, an appetizer with plenty of rustic charm.

Mushroom Arancini (item #90914): Wild mushrooms and truffle oil in risotto balls, a rich and satisfying choice.

Meat and Poultry Picks

Beef Empanada (item #90613): Shredded beef with cheddar and spices in a corn masa pastry, a meaty treat with a kick.

Beef Satay (item #90637): Skewered beef strips, ideal for dipping and sharing.

Chicken Empanada (item #90615): Spicy chicken, cheese, and jalapeños in a corn masa pastry, offering a bold flavor.

Chicken Satay (item #90607): Tender chicken on a skewer, versatile and crowd-pleasing.

Coconut Chicken (item #90621): Chicken strips in a coconut crust, a sweet and savory finger food.

Franks in a Blanket (item #90662): Mini beef franks in puff pastry, a classic and beloved snack.

Petite Beef Wellington (item #90669): A mini version of the elegant classic, featuring beef tenderloin and mushroom duxelle wrapped in puff pastry.

Pork Potsticker (item #90608): Pork mixed with vegetables in a wonton wrapper, perfect for appetizer servings.

Global Inspirations

Mini Bao/Lotus Bun (item #90664): A steamed bun for sweet or savory fillings, offering a vegan and versatile base for creative dishes.

Vegetable Spring Rolls (item #90625): Crisp and colorful vegetables in a spring wrapper, a vegan appetizer with Asian flair.

Chicken Potsticker (item #90665): A dim sum favorite, combining chicken, scallions, and lemongrass in a wonton wrapper.

Unique Treats

Brie en Croute (item #90650): Brie with almonds and raspberry preserves in puff pastry, a luxurious bite for cheese lovers.

Goat Cheese and Honey Phyllo (item #02873): A sweet and tangy combination of goat cheese and honey in phyllo, perfect for hors d’oeuvres or dessert.

Mac N’ Cheese Melts (item #31219): A cheesy, spicy treat that’s deep-fried for a crunchy exterior and gooey interior.

Breaded Parmesan Artichoke Hearts (item #90623): Artichoke hearts with goat cheese, in a parmesan crust, blending tangy and savory flavors.

Decadent Desserts

Chocolate Mini Cheesecakes (item #90603): Bite-size cheesecakes in flavors like Dulce De Leche and Mocha Cappuccino, perfect for a sweet finish.

Citrus Mini Cheesecakes (item #90604): A tropical assortment of mini cheesecakes with fruit swirls, offering a refreshing dessert option.

Mini Buttermilk Pie (item #90673): A Southern specialty combining smooth custard with vanilla and nutmeg, for a unique dessert choice.

*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

30

Spring Forward: Refreshing Menu Ideas to Welcome the Season

By Lauren Kellum | 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.

Mar 08 2024

29

Unlocking Freshness: Essential Produce Storage Tips for Every Chef

By Lauren Kellum | Fruit, Produce, Vegetables

Have you ever faced the disappointment of discovering spoiled vegetables in your storage area, especially when prepping for a big service? Keeping your produce fresh is more than a task; it’s an art that every chef should master. In the fast-paced world of restaurant kitchens, understanding how to properly store your fruits and vegetables can make a significant difference in the quality of your dishes and your bottom line. We’re here to help.

Let’s get into some practical, no-nonsense tips for storing your produce. These strategies are designed to keep your ingredients at their peak for as long as possible, ensuring that every dish you serve is as fresh as can be.

Understanding Ethylene Producers and Sensitive Produce

Ethylene is a natural gas that some fruits and vegetables emit, accelerating ripening and, unfortunately, spoilage. Apples, bananas, and tomatoes are high ethylene producers, while leafy greens and potatoes are ethylene-sensitive. Keep them separated to avoid premature spoilage. Think of your storage space as a map, and strategically place your produce according to their ethylene characteristics.

High Ethylene Producers: Apples, avocados, bananas, peaches, pears, plums, and tomatoes produce high levels of ethylene. Store these items away from ethylene-sensitive produce to prevent hastening their ripening process.

Ethylene Sensitive: Leafy greens, broccoli, carrots, cucumbers, eggplants, potatoes, and watermelons are sensitive to ethylene. These should be stored separately from high ethylene producers to avoid premature spoilage.

Optimal Temperature and Humidity Zones

Different produce items thrive in different environments. Most vegetables prefer a cool, humid environment (around 45-50°F and 95% humidity), while fruits generally do best in a slightly warmer setting (about 50-60°F with 85-90% humidity). Investing in storage units that allow you to control temperature and humidity can drastically extend the life of your produce.

Leafy Greens: Store unwashed leafy greens at temperatures around 40°F. The shelf life of lettuce varies with its variety’s resilience. Green leaf and romaine last up to a week, whereas loose leaf, along with delicate Bibb and butter lettuces, spoil more quickly.

Root Vegetables: Carrots, turnips, and beets prefer cooler temperatures (32-40°F) and high humidity. When purchasing carrots, beets, or turnips with their greens attached, detach the greens to prevent them from drawing moisture from the root, helping the roots stay fresh longer. Store the roots in sealed zip-top bags or airtight containers in the fridge, and they’ll remain fresh for several weeks. Don’t discard the greens; they’re tasty in soups or stir-fries. Keep them separately like any leafy greens, and they’ll last about a week.

Tomatoes: Keep tomatoes at room temperature away from direct sunlight until they ripen. Once ripe, they can be moved to the refrigerator but should be brought back to room temperature before serving to enhance their flavor.

Eggplants: Store at room temperature if using within two days or in the crisper drawer of your refrigerator for longer storage. Avoid cold temperatures, which can damage their texture.

Potatoes & Sweet Potatoes: Store them in a cool, dark, and somewhat humid environment with good air flow. Both starchy varieties like russets and waxy types like Yukon Golds will last for several weeks if kept in a cool, dark location like an air-conditioned pantry, ensuring they are not near heat-producing appliances.

Bananas: Store bananas at room temperature, away from direct sunlight and heat to allow them to ripen evenly. Once they reach your desired ripeness, you can slow down further ripening by placing them in the refrigerator. The peel may turn brown, but the fruit inside will stay fresher for longer.

Proper Air Circulation is Key

Avoid packing your produce too tightly. Good air circulation is crucial to preventing mold growth and ensuring even temperature distribution. This might mean rethinking how you organize your walk-in cooler or storage shelves, but the effort will pay off in reduced waste and better-quality ingredients.

Mushrooms: Store in a paper bag in the refrigerator to allow air circulation. Plastic can trap moisture, leading to slimy mushrooms.

Berries: Keep berries in their original container in the refrigerator for proper air circulation. Avoid washing until right before use to prevent mold growth.

Citrus Fruits: Store lemons, limes, oranges, and grapefruits in a mesh bag or in the crisper drawer of your refrigerator. This allows for air flow and prevents them from absorbing flavors from other foods.

Dry vs Damp Storage

Some items, like onions and garlic, prefer a dry, well-ventilated space away from the cooler. On the other hand, leafy greens do best when slightly damp. Wrapping these in a damp cloth or storing in containers with a small amount of water can keep them crisp and fresh for longer.

Onions and Garlic: Store in a cool, dry, well-ventilated area, never in a plastic bag or airtight container. They prefer darkness and can last for several months when stored properly. Avoid storing near potatoes, which can emit moisture and gases that can cause onions to spoil more quickly. Don’t worry if your alliums start sprouting green shoots; both the bulbs and the shoots are edible.

Herbs: Soft herbs like cilantro and basil enjoy a damp environment. Trim the stems, place them in a glass of water, and cover loosely with a plastic bag to create a mini greenhouse effect. Hard herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in a container in the refrigerator.

Regularly Rotate Your Stock

First in, first out (FIFO) isn’t just a catchy acronym; it’s a principle that should govern how you manage your inventory, but you know that. Regularly rotating your stock ensures that older produce gets used before it spoils, reducing waste and saving money.

Invest in Quality Storage Containers

Not all storage containers are created equal. Invest in high-quality, food-safe containers that are designed for produce storage. Look for features like built-in ventilation or the ability to regulate humidity. These containers can be a game-changer for extending the shelf life of your fruits and vegetables.

Use moisture-control mats when you can. Place these mats at the bottom of shelves or bins where you store produce. They help maintain optimal moisture levels and prevent the direct contact of produce with cold surfaces, reducing spoilage.

Be Mindful of Cross-Contamination

Always be aware of the potential for cross-contamination between produce and other foods, especially raw meats. Always store fruits and vegetables above raw meats, poultry, and seafood to prevent any drips or contamination.

At What Chefs Want, we understand that managing a kitchen’s inventory, especially the produce, can be challenging. But with our fresh produce delivery, the right knowledge and tools, it’s possible to significantly reduce waste, save money, and ensure that your dishes are always made with the freshest ingredients possible. Our produce experts are always here to provide guidance, answer your questions, and help you select the best products for your needs. Don’t hesitate to reach out to us for personalized advice on how to keep your fruits and vegetables in top condition. Let us help you make your kitchen operations smoother, one fresh ingredient at a time.

Feb 22 2024

28

Fresh & Flavorful Easter Menu Inspiration

By Lauren Kellum | Desserts, Easter, Fruit, Ham, Local, Local and Specialty, Meats, Pork, Poultry, Produce, Salads, Vegetables, What Chefs Want

Spring hasn’t sprung yet, but hopefully it will SOON, and with it comes the joyful celebration of Easter! It’s that egg-stra special time of the year when the world bursts into a kaleidoscope of colors and flavors, heralding new beginnings and fresh starts. As chefs we find ourselves inspired by the season’s bounty, eager to create menus that reflect the vibrancy of spring.

In this blog, we’re hopping into the kitchen to whip up an array of Easter dish menu inspo to impress your guests. From classic favorites to new twists on traditional dishes, we’ll explore menu options and then deliver all the fresh ingredients you need!

Starters

Deviled Eggs

A classic starter made with fresh eggs, mayonnaise, Dijon mustard, and a dash of paprika. Perfect for Easter, these eggs symbolize new beginnings and are a hit for their creamy texture and savory taste. Get creative by adding a garnish of fresh herbs or a sprinkle of crispy bacon bits. Try piping the filling for an elegant touch.

Eggs – Non-GMO, Free-Range – 15 dozen – item #80005
Mayonnaise – Kewpie – 17oz bottle – item #90160
Dijon Mustard – Clovis – 12/7 oz – item #95211
Smoked Paprika – La Chinata – 750G – item #96619

Smoked Salmon Platter

The rich, velvety smoked salmon pairs beautifully with the tangy capers and the crisp bite of red onion. Spread a dollop of cream cheese on a cracker, top it with salmon and capers, and you’ve got yourself a bite-sized delight. For a creative twist, arrange the salmon in rose shapes – it’s a platter that’s as delightful to look at as it is to devour! Ideal for a spring menu, its light and refreshing taste pairs wonderfully with crisp white wines. Serve on artisan bread or blinis for an elegant touch.

Smoked Salmon – Kendall Brook – 2-3Lb – item #48725
Capers – Nonpareil – 32oz Jar – item #90508
Red Onion – Diced 2/5 Lb Cs – item #70015
Cream Cheese – Smithfield 10X3 Lb Cs – item #91160

Spring Pea Soup

Spring is in the air and in Spring Pea Soup! Made with the freshest of peas, be they fresh or frozen, this soup is a vibrant green ode to the season. Infused with the delicate flavors of mint, onion, and garlic, and simmered in a rich vegetable broth, it’s a light yet flavorful start to your Easter feast. For a gourmet twist, add a dollop of crème fraîche and a sprinkle of lemon zest.

Peas – Frozen 12/2.5 Lb – item #07773
Vegetable Base – Sauteed – 16oz Tub – item #21754
Fresh Mint – 1/4 Lb – item #40052
Onion – Diced Yellow – 2/5 Lb Cs – item #70032
Garlic – Peeled Domestic – 5 Lb Jar – item #70121

Spring Salad

A mix of greens, strawberries, goat cheese, candied pecans, and balsamic vinaigrette. The sweetness of the strawberries complements the tangy goat cheese, making it a refreshing choice for a spring day. Tip: Toss the greens with the vinaigrette right before serving to keep them crisp, and add the strawberries and pecans on top to maintain their texture. Toss in some edible flowers for a pop of color.

Spring Mix – Eden Valley – 2/1.5 Lb – item #19040
Strawberries – KY Greenhouse -10/12oz – item #34010
Goat Cheese – Crumbles 2/2Lb Cs – item #96537
Pecans – Raw Pieces – 2 Lb Bag – item #95322
Fig Balsamic – 8.45oz Bottle – item #29869

Main Course

Roast Lamb

Lamb is a traditional Easter dish, symbolizing spring and renewal and an Easter menu wouldn’t be complete without a show-stopping roast lamb. We recommend the succulent Freedom Run Farm leg of lamb, rubbed with a medley of garlic, rosemary, and thyme, then roasted to perfection. Let the lamb rest before carving to ensure each slice is juicy and full of flavor. Serve with a side of mint sauce or red wine reduction.

Freedom Run Farm Leg of Lamb – 2 Ct Cs – item #62505
Rosemary – Hydro-grown in OH – 1oz – item #19141
Thyme – Fresh 1/4 Lb – item #40043
Salt – Bourbon Smoked KY 18oz – item #96002
Pepper – Bourbon Smoked KY 7.5oz – item #97093

Honey Glazed Ham

Sweet, savory, and irresistibly delicious, Honey Glazed Ham is a crowd-pleaser. The glaze, a blend of honey, brown sugar, Dijon mustard, and cloves, caramelizes beautifully, giving the ham a glossy finish and a depth of flavor that’s hard to resist. Serve it with some spring greens or a side of scalloped potatoes, and watch it disappear faster than an Easter egg on a hunt! For a unique twist, try adding a splash of bourbon to the glaze.

Ham – Spiral Sliced Halves 4CT-9Lb Avg – item #00447
Honey – Wildflower Local 16oz Jar – item #19304
Sugar – Bourbon Smoked 13oz Jar – item #97222
Cloves – Hand-picked, Whole 14oz – item #97028

Herb Roasted Chicken

For a lighter yet equally festive option, Herb Roasted Chicken is a menu must. Seasoned with a mix of fresh herbs, garlic, and lemon, roasted to golden perfection with a crispy skin and moist, flavorful meat. It’s a dish that’s both simple and elegant. A pro tip: roast the chicken on a bed of vegetables for an all-in-one dish that’s bursting with flavors and colors.

Whole Chicken – Joyce Farms 3Lb/12 Ct – item #97671
Rosemary – Hydro-grown in OH – 1oz – item #19141
Thyme – Fresh – 1/4 Lb – item #40043
Garlic – Peeled Domestic – 5 Lb Jar – item #70121

Vegetarian Lasagna

Layered with seasonal vegetables, ricotta, and a rich tomato sauce. A great meat-free option that’s hearty and satisfying. Consider using grilled vegetables like zucchini and bell peppers for added depth of flavor. It’s a hearty, comforting dish that’s sure to satisfy vegetarians and meat-lovers alike.

Spinach – Baby Cleaned – 4 Lc Cs – item #20280
Zucchini – 1/2 Bushel – item #20604
Mushrooms – Exotic Sliced – 5 Lb Cs – item #30906
Basil – Fresh – 1/4 Lb – item #40037
Ricotta – Polly-O – 5 Lb Tub – item #91094
Mozzarella – Shredded – 5 Lb Bag – item #91151
Marinara Sauce – Brownwood Farms in Athens, OH 6/16oz – item #22588
Lasagna Noodles – Lotsa Pasta Frozen – 5 Lb Slab – item #95621

Salmon with Lemon-Dill Sauce

Brighten up your Easter table with Salmon with Lemon-Dill Sauce. The salmon, cooked to flaky perfection, is complemented by a zesty lemon-dill sauce that adds a refreshing hit of flavor. It’s a dish that’s light yet satisfying, and the sauce is a game changer – creamy, tangy, and herby.

Salmon Fillets – Center-cut, skin-off 6oz – item #49106
Fresh Dill – 1/4 Lb – item #40038
Lemon – 12 Each – item #04019
Butter – Beurremont 83% – 1 Lb Log – item #93069
Cream – Snowville (OH) 9/16oz – item #18643

Sides

Scalloped Potatoes

A classic side that never goes out of style. Thinly sliced potatoes layered with a rich, garlicky cream sauce and baked until golden and bubbly – it’s comfort food that’s perfect for an Easter feast. For best results, slice the potatoes evenly to ensure they cook uniformly.

Thinly Sliced Potatoes – Peeled & Sliced 1/4″ – 20 LB Cs – item #17208
Heavy Cream – 36% – Quart – item #16407
Garlic – Chopped, In Water – 32oz – item #70111
Cheddar Cheese – Feather Shred – 5 Lb – item #15418
Thyme – Dried – 6oz Jar – item #97124

Roasted Asparagus

As spring’s favorite vegetable, our Roasted Asparagus is a simple yet elegant side dish that’s perfect for Easter. Drizzled with olive oil, seasoned with salt and pepper, and roasted until tender-crisp, these green spears are a healthy addition to your feast. The key to perfection is not to overcook them – they should retain a bit of crunch. A sprinkle of lemon zest or Parmesan cheese just before serving can add a bright or savory note to this delightful side.

Fresh Asparagus – Large – 11Lb Cs – item #20080
Olive Oil – EVOO w/ Lemon – 6/250ml – item #95434
Lemon Zest – Ravifruit – 1.12Lb Tub – item #95877
Parmesan Cheese – Middlefield – 12/8oz – item #25844

Honey-Glazed Carrots

Add a touch of sweetness to your table with our Honey-glazed Carrots. This dish transforms the humble carrot into a caramelized, tender, and sweet side that pairs wonderfully with any Easter main. The secret lies in the slow roasting, which allows the natural sugars to emerge, complemented by a touch of honey. For an extra flair, a pinch of cinnamon or thyme can elevate this dish to new heights.

Carrots – Tri-colored Hand Carved – 5 Lb – item #20462
Honey – Mitica Orange Blossom – 7oz Jar – item #93506
Butter – Plugra Unsalted – 1 Lb – item #93005
Parsley- Micro – 6zo Pack – item #02937

Desserts

Carrot Cake

Carrot Cake, a timeless Easter classic, is a moist and flavorful dessert that’s hard to resist. Loaded with grated carrots, spices, and nuts, and topped with a creamy cheese frosting, it’s the perfect end to your Easter meal. For an added touch, decorate with edible flowers or Easter-themed cake toppers for a festive look.

Carrots – Shredded – 5 Lb Bag – item #20469
Cinnamon – Ground -1 Lb Tub – item #97025
Nutmeg – Ground 1 Lb Tub – item #97068
Ginger – Ground 12oz Jar – item #97053
All Spice – Ground 16oz Jar – item #97002
Cloves – Ground 16oz Jar – item #97027

Lemon Tart

The Lemon Tart is a celebration of spring’s citrusy delights. With a buttery, crisp tart shell filled with a tangy lemon custard, it’s a refreshing and elegant dessert. The key to a great lemon tart is the balance between sweet and tart, and a perfectly baked crust (or a delicious, ready-made option). Garnish with a sprinkle of powdered sugar and some fresh berries or edible flowers for an extra pop of color.

Lemon Zest – Ravifruit – 1.12Lb Tub – item #95877
Lemon Juice – Natalie’s – 6/32oz Cs – item #99201
Tart Shell – 3.25″ Sweet, Straight – 72 Ct – item #90292
Edible Flower – Pansies Mix 50 Ct Pack – item #40032

Drinks

Spring Punch

A fruity and refreshing blend of juices, soda, and a splash of something sparkling. Garnish with fresh berries and mint for a festive touch. For an adult version, a splash of your favorite spirit can add an extra kick.

Pineapple Orange Juice – 6/16oz Case – item #02718
Ginger Beer – Fever Tree – 6/4/6.8 Case – item #99772
Fruit Puree – Pomegranate – 30oz Jar – item #95842
Strawberries – Topped & Halved – 4 Lb Cs – item #17103
Flowers – *Basil Blossoms – 50 Ct Pack – item #02736

Mint Lemonade

Freshly squeezed lemonade infused with mint. It’s cool, refreshing, and the mint adds a fresh spring twist. Serve it over ice and garnish with mint leaves and lemon slices for a drink that’s as beautiful as it is tasty. Here is another opportunity to add a little something extra to make this an adult beverage.

Puree – Meyer Lemon – 30oz – 95831
Mint Leaves – Hydro-grown (OH) – 1oz – 19137
Sugar – Monin Pure Cane Syrup – 750ml – 99439
Sparkling Water – Mountain Valley – 12/1 LTR – 18095

Each dish on this menu is thoughtfully chosen to celebrate the flavors of spring and the joyous spirit of Easter. Whether it’s the classic comfort of scalloped potatoes or the refreshing zing of mint lemonade, these dishes are sure to delight and impress at any Easter gathering!

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

Feb 16 2024

26

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

By Lauren Kellum | 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.