Category

Vegetables

Aug 16 2024
35

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

By | Produce, Vegetables

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

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

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

What Sets Alfresco Pasta Apart

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

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

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

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

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

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

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

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

Stuffed With The Real Stuff

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

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

Chef Favorites: Top Pasta Varieties

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

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

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

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

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

Pasta

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

Pesto

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

Pizza Dough

  • Pizza Dough (Item #90708) – Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.

Sustainability Efforts

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

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

Supporting Chefs

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

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

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

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

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

Aug 02 2024
34

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

By | Produce, Vegetables

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

A Heritage of Excellence

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

A Diverse Range of Premium Fresh Produce

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

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

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

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

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

Commitment to Quality and Freshness

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

Partnering with the Culinary Community

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

Looking to the Future

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

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

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

Jul 11 2024
34

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

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

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

Hand-Cut From Our Kitchen to Yours

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

Save on Labor Costs

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

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

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

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

Less Waste, More Savings

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

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

Customized for Your Needs

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

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

Consistency and Predictability

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

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

Peace of Mind with Food Safety

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

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

Testimonials from Satisfied Chefs

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

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

Mike Caruso, Caruso Foods

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

Roger Mills, The Joseph

Experience the Convenience and Efficiency Today

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

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

Learn More about Prep Kitchen here.

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

Jun 13 2024
34

Summer Specialty Produce Chefs Need to Know About

By | Fruit, Produce, Salads, Vegan, Vegetables

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

Squash Blossoms (Kentucky) – (item #20614)

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

What Makes Them Special:

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

Menu Ideas:

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

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

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

Finger Limes (California) – (item #40500)

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

What Makes Them Special:

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

Menu Ideas:

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

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

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

Purple Ninja Radishes – (item #18104)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Fresh Rhubarb – (item #19280)

What Makes It Special:

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

Menu Ideas:

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

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

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

Baby Bunch Turnips – (item #20541)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Pomegranates (Chile) – (item #10981)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Rutabaga – (item #26942)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Green Cabbage – (item #07899)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Squash Delicata – (item #20623)

What Makes Them Special:

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

Menu Ideas:

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

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

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

Local Squash Spaghetti – (item #0990)

What Makes Them Special:

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

Menu Ideas:

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

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

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

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

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

May 09 2024
34

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

By | 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 | 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 | 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 | 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 | 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 | 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.