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What Chefs Want

Our Latest Produce Market Report: August 5, 2022

By | Chef's Feed, Produce, Produce Market Report, Products, What Chefs Want

Produce Market Report for August 5, 2022

The potato market continues to be extremely tight. The heat and drought during the 2021 growing season led to farmers finishing up several weeks early. Additionally, cool and wet temps during the beginning of planting the 2022 crop has led to delays with harvesting the 2022-23 crop. Prices are elevated and quality is a concern.

Supplies continue to be tight on the larger sizes of asparagus due to various weather conditions in growing regions. Quality is low and prices are high. Be open to subbing sizes during this time. 

Problems and Issues:


Asparagus: Up significantly!

Green Bell Peppers: Up significantly

Lemons: Up $4

Oranges: Up significantly

Potatoes: Still up significantly!

Strawberries: Up $5

Caution:

Strawberries: Limited supply and higher prices, relief coming soon

Romaine & Romaine Hearts: Starting to steady

Steady Items:

Bananas, Blueberries, Broccoli, Cauliflower, Celery, Cucumbers, Eggplant, Grapes, Lettuce, Limes, Melons, Onions, Peaches, Peppers, Shallots, Squash, Tomatoes

Prices coming down:

Avocados: Prices continue trending downward

Brussels Sprouts: Harvest numbers increasing and prices trending downward

Corn: Better volume, prices trending down

More Market News

As mentioned above; Idaho potatoes, as well as other potato varieties, are one of the biggest produce concerns at this time due to the gap in growing seasons. This is impacting all sizes and grades. While demand exceeds supply and quality is a concern – we will all need to be flexible and open to alternatives. 

We are heading into a gap in the domestic orange growing season. Supplies are getting tight and prices are trending upward. It is difficult to source lemons in volume right now and prices are up. 

Strawberries will be challenging for a couple of weeks – quality is lower than we’d like and prices are higher. Watermelon prices are elevated and supplies tight due to heavy rains in the current growing regions. 

Romaine and Romaine Heart supplies are improving but due to weather and soil conditions there are still some concerns with quality. Cilantro numbers are down as well – supplies are limited and prices are elevated. 

Corn numbers are starting to improve and prices are trending downward. 

Production and quality continues to improve for all of our local (east of the Mississippi) fruits and veggies – eggplantsquashzucchini, cucumbers, peaches. Same goes for grapes and melons coming out of California. Great harvest numbers and quality!

Item of the Day: Spicy Halloumi Cheese

By | Cheese, Chef's Feed, Dairy, Gourmet Cheese, Grilling Essentials, Hors d'oeuvre, Item of the Day, Retail Ready, What Chefs Want

Spicy Halloumi Cheese – Item 91375 

All the grilling goodness of original Kynthos Halloumi – now in a spicy version!

Fry it up and put in a sandwich for a spicy lunch,

cut into cubes and layer between peppers & onions and grill for a spicy meatless kabob,

or simply enjoy it fried on its own.

Item 91375 – 8.8 oz Pack  


Item of the Day: Bagasse 9×9 Clamshell

By | Chef's Feed, Item of the Day, Paper / To-Go, Retail Ready, What Chefs Want

Bagasse 9×9 Clamshell

Bagasse is an organic and natural fiber material made from sugarcane pulp. This material creates a sturdy & strong, heat-resistant container. These are perfect for catering and carryout – they were designed to be able to handle food without any liquid seeping through. 

  • Oven-proof up to 200 degrees
  • Microwave and freezer safe
  • Soak proof/grease resistant
  • Handles hot (run-off) liquids up to 200 degrees
  • ASTM D-6400 and D-6868 standard for compostability

* Also available in a 6×6 clamshell – item 27188 – 500 ct case 


Item 27189 – 200 CT Case

Item of the Day: Buffalo Short Ribs  

By | Chef's Feed, Item of the Day, Meats, The Butchery, What Chefs Want

Bone-In Buffalo Short Ribs

Bison has a lighter, slightly sweeter taste than beef, and far less fat. The texture is different too – bison has a slightly coarser texture. Try cooking low and slow in a tasty braising liquid. 

In addition to being lower in fat, bison is also packed with iron. 

*This item should be ordered by the case, not the pound


 Item 98699 – 17 Lb Case


Our Latest Produce Market Report: July 29, 2022

By | Chef's Feed, Produce, Produce Market Report, Products, What Chefs Want

Produce Market Report for July 29, 2022

The potato market continues to be extremely tight. The heat and drought during the 2021 growing season led to farmers finishing up several weeks early. Additionally, cool and wet temps during the beginning of planting the 2022 crop has led to delays with harvesting the 2022-23 crop.Prices are elevated and quality is a concern.

Supplies continue to be tight on the larger sizes of asparagus due to various weather conditions in growing regions. Be open to subbing sizes during this time. 


Problems and Issues:

Asparagus: Steady, challenges with larger sizes

Green Bell Peppers: Up significantly

Lemons: Up $2

Lettuce: Up $4

Oranges: Up significantly

Potatoes: Still up significantly!

Strawberries: Up $5
Caution:

Blueberries: Limited supply and higher prices, relief coming soon

Corn: Starting to steady

Red, Yellow, and Orange Peppers: Starting steady

Romaine & Romaine Hearts: Starting to steady
Steady Items:

Bananas, Broccoli, Cauliflower, Cucumbers, Eggplant, Grapes, Limes, Melons, Onions, Peaches, Shallots, Squash, Tomatoes 
Prices coming down:

Avocados: Prices continue trending downward

Brussels Sprouts: Harvest numbers increasing and prices trending downward

Celery: Down $2

More Market News

The conditions in the east coast growing region continue to be a mixed market. Produce is coming from several different farms spanning across several states. Due to weather conditions and the ever-changing growing areas – it makes it challenging to firmly report prices and quality on eastern grown produce at this time. 

As mentioned above; Idaho potatoes, as well as other potato varieties, are one of the biggest produce concerns at this time due to the gap in growing seasons. This is impacting all sizes and grades. While demand exceeds supply and quality is a concern – we will all need to be flexible and open to alternatives. 

There are national struggles with corn, cabbages, and colored peppers as well. We are able to source some product but prices are extremely elevated. 

Romaine and Romaine Heart supplies are improving but due to weather there are still some concerns with quality. 

Overall, tomatoes are higher that usual but round tomatoes should be trending down soon. Roma’s are tight due to a gap in the growing season in the East. 

Production and quality continues to improve for all of our local (east of the Mississippi) fruits and veggies – squashzucchini, cucumbers, peaches. Same goes for grapes and melons coming out of California. 

Item of the Day: Unseasoned Rice Vinegar   

By | Chef's Feed, Gourmet, Item of the Day, Japanese, Oils and Vinegars, Vinegars, What Chefs Want

Unseasoned Rice Vinegar  

Brewed in the traditional method, Nouka Genuine Brewed Rice Vinegar from Hotaru Foods is a fundamental ingredient of Japanese Cuisine. Appreciated for its mild acidity and subtle, natural sweetness Rice Vinegar can be used in many applications. All natural and contains no salt or added sugar.

From pickling and marinades to dressing and sauces – rice vinegar is a versatile kitchen staple! 


 Item 97322 – 1 Gallon Jug


Item of the Day: Kimchi – Korean Fermented Vegetables    

By | Asian, Asian Cuisine, Chef's Feed, Gourmet, Item of the Day, What Chefs Want

Kimchi – Korean Fermented Vegetables 

Kimchi is a traditional Korean side dish made from fermented cabbage, radish, or cucumber.

Kimchi has quite a complex flavor and not every kimchi has the same taste.

First, it is slightly salty because it has been pickled in salty brine. Second, it is slightly spicy, excluding white kimchi which does not use any Korean chili flakes. Third, it has umami flavor. It’s also seasoned with Korean fish sauce to aid fermentation, so as time goes by, the deeper the kimchi’s flavor develops. Forth, ripened kimchi is sour and has a pungent smell. This stage of kimchi is great for cooking.


 Item  90018 – 32oz Jar 


Item of the Day: Gochujang – Korean Hot Pepper Paste   

By | Asian, Asian Cuisine, Chef's Feed, Gourmet, Item of the Day, Vegan, What Chefs Want

Go Chu Jang – Korean Hot Pepper Paste 

Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.

From Ssamjang to brushing on a grilled burger – adding this to dishes will heighten the spice, a little sweetness, and boost the complexity. 

This is a vegan product. 


 Item 90142 – 2.2 LB Tub