Jun 26 2025

The Root of It All: Talking Produce with Andy Boy

By Lauren Kellum | Farm To Table, Local, Vegetables, What Chefs Want

What happens when a century-old farming legacy meets a bunch of chefs who care a lot about what’s on the plate? You get this Q&A. We sat down with the team behind Andy Boy to talk broccoli rabe, bold flavors, sustainability, innovation, and what it really takes to keep quality high and kitchens happy. They’ve got stories to tell, insights to share, and a few surprises that might just change the way you look at your produce.

Quality & Consistency

Q: Chefs live and die by quality. What do you think sets Andy Boy produce apart when it hits a restaurant kitchen?
A: When chefs work with Andy Boy produce, they’re getting a premium product grown with precision, care, and over a century of expertise. Our name carries weight in kitchens because of the trust we’ve built. From broccoli rabe to romaine hearts, chefs can count on Andy Boy for bold flavor, vibrant color, and exceptional quality, all of which make a real difference on the plate.

D’Arrigo California’s industry-leading specifications give chefs the confidence that when they receive a box of Andy Boy produce, they’re getting maximum value, with the highest weight and the largest, most consistent sizing in the industry.

Heritage Meets Innovation

Q: D’Arrigo California has been farming for four generations. How does that history shape the way you innovate today?
A: Our roots go all the way back to 1923. What started as a humble family farm soon evolved into a pioneering force in the produce industry, including being the first to brand fresh vegetables with the iconic pink Andy Boy label. That spirit of bold thinking, innovation and grit continues to guide us today. We’ve carried forward that legacy by embracing change while never compromising on quality. Whether it’s investing in precision technology, developing sustainable packaging or trialing regenerative farming practices, we’re not innovating just to follow trends, we’re innovating to elevate our product, care for the land, and meet our evolving needs of our customers and ensure long-term sustainability of the Andy Boy brand.

Q: From seed research to packaging, you’ve been described as an “industry trend-setter.” What’s one innovation you’re especially proud of right now?
A: We’re especially proud of our advancements in mechanized equipment development. By customizing harvesting technology tailored to our crops, we’ve significantly increased field efficiency and reduced operating costs, all while creating safer, more ergonomic jobs. These tools get our crews upright and off the ground, reducing physical strain and improving working conditions. It’s a win across the board—for our teams, for our business, and for our customers.

Broccoli Rabe Spotlight

Q: Andy Boy is practically synonymous with broccoli rabe. What makes your broccoli rabe different, and what should chefs know when building it into their menus?
A: What truly sets Andy Boy broccoli rabe apart is our dedicated in-house seed research and development team. Their sole focus is refining our broccoli rabe varieties to achieve the perfect balance of flavor, texture, health benefits, harvestability, etc. The result is a line of patented varieties that are exclusive to D’Arrigo California and that you cannot find anywhere else.

We harvest at precisely the right stage to ensure a tender bite, vibrant color and signature bold flavor that stands out across a wide range of culinary applications. Whether it’s sauteed with garlic and olive oil, grilled for a smoky char, blended into pesto, layered into sandwiches, or topping artisan pizzas and pasta dishes, Andy Boy broccoli rabe performs with consistency. For chefs looking to deliver both flavor and function, it’s a premium ingredient that elevates any menu.

Farming Philosophy & Sustainability

Q: Can you walk us through how sustainability plays into your daily farming and shipping operations?
A: Sustainability is at the heart of everything we do and is woven into every decision we make. We continuously adopt smarter, more sustainable farming practices that not only protect natural resources, but also improve long-term soil health and crop performance. For example, we’ve implemented new tillage methods that reduce tractor passes and preserve soil structure, and our cover cropping program boosts organic matter in the soil and helps minimize nutrient runoff. We are also the largest user of drip irrigation in the Salinas Valley, a system that significantly conserves water while delivering precise hydration to our crops.

On the energy side, we’ve installed solar panels that generate over 9.88 megawatts of clean energy—enough to offset more than 80% of the electricity needed to run our 152,000 square foot cooler. Of that, 52,000 square feet are dedicated to Driscoll’s berries, and we’ve further expanded our efficiency through a cross dock and consolidation program that stores and ships products from other growers. This one-stop-shop approach minimizes redundant truckloads, cutting down on emissions and food miles across the supply chain.

These examples truly only scratch the surface of our sustainability efforts as a company. At every turn, our goal is to protect the land we farm, reduce our environmental impact, and ensure we’re producing the highest quality products as responsibly as possible.

Employee Culture & Legacy

Q: Many of your team members have been with you for decades. How does that deep-rooted loyalty impact the final product?
A: Our employees are the heart and soul of our operation. When team members have spent 20, 30, even 40+ years with us, they bring a level of pride, precision and consistency that can’t be taught, but learned through thousands of harvests and many seasons in the field. That kind of deep-rooted experience translates directly into product quality. They know what excellence looks like, and they won’t settle for anything less. A crop isn’t just a job—it’s a legacy that shows up in every carton that we ship.

Q: From your perspective, how does that strong internal culture translate into something chefs and consumers can feel on the plate?
A: D’Arrigo California’s culture, largely driven by President and CEO, John D’Arrigo, energizes and encourages its employees, fosters connected relationships and great teamwork, empowers and enables people to learn and grow and provides an opportunity for people to do their best work. Our team isn’t just a workforce—they’re part of our extended family. Pride, integrity and excellence are upheld through every stage of our operations, from the seed we plant to the produce that reaches the plate. Chefs and consumers can feel that difference in the consistency, quality and care behind every harvest.

Behind the Pink Label

Q: The Andy Boy pink label is iconic. What story does it tell about your company, and why do you think chefs gravitate toward it?
A: The Andy Boy pink label has become an iconic part of who we are—bold, instantly recognizable, and rooted in family history. Originally chosen to stand out in the produce aisle, it has come to represent much more. For almost a century, the Andy Boy brand has embodied quality, consistency, and a deep commitment to the craft of farming. Today, that pink label is a visual cue for something trusted, meaningful, and thoughtfully grown, which is exactly why chefs continue to reach for it.

Q: Anything else you’d like chefs to know?

A: We’re here as partners. Whether you’re creating seasonal specials, developing plant-forward menus, or scaling for high-volume service, our team is ready to support you. From the field to the kitchen, D’Arrigo California has built and nurtured the Andy Boy label for chefs who won’t compromise on quality.

You can source the Andy Boy items below from What Chefs Want:

Broccoli 14ct
Broccoli Crowns
Cauliflower
Butter lettuce
Green leaf crowns
Green leaf 24ct
Iceberg lettuce 24ct liner
Iceberg lettuce 24ct cello
Romaine 24ct
Romaine hearts 12x3s & 48ct
Celery
Red leaf 24ct
Broccoli Rabe
Sweet Baby Cauliflower

Looking for some inspo? Check out the Andy Boy recipes for some innovative (and delicious!) ways to use their produce.

May 08 2025

43

Fresh From Florida: Food Tastes Better When It Is Grown Closer to Home

By Lauren Kellum | Farm To Table, Fruit, Local, Local and Specialty, Vegetables, What Chefs Want

At What Chefs Want, we believe sourcing local isn’t just a trend. It’s a responsibility, an opportunity, and above all, a source of incredible flavor. We’re committed to connecting chefs with regional producers who are passionate about their craft. That’s why we’re proud to share this message from our partners at Fresh From Florida. Their mission aligns perfectly with ours: supporting local farms, boosting regional economies, and bringing your guests the freshest ingredients possible.

Welcome to Fresh From Florida. We want to share with chefs the amazing assortment of fruit, vegetables, seafood, meat and other products, grown right here in Florida. With 44,400 farms and ranches spread over 9.7 million acres, Florida has a reputation of producing a wide variety of fresh and tasty food. From plentiful fruit groves to vegetable crops, seafood and cattle, these farms, abundant waters and ranches provide Floridians with the opportunity to eat good and do good.

And that’s exactly what Fresh From Florida is all about: supporting local Florida farmers, helping to create jobs in our communities and of course, making sure you can share with your customers all the fresh flavors Florida has to offer.

Fresh From Florida promotes Florida’s agricultural products through consumer marketing campaigns, partnerships with more than 100 grocers domestically and internationally and is an established presence at industry trade shows.

We conduct annual brand awareness surveys to measure brand recognition and to understand what drives consumers to purchase products that carry the Fresh From Florida logo. Not only is taste important for chefs, but information about consumer preference and logo recognition may encourage you to consider purchasing Fresh From Florida commodities for your menu.

Fresh From Florida Brand Awareness Survey

88% of consumers surveyed recognize the Fresh From Florida logo
66% are willing to pay more for Florida-grown products
79% of respondents said purchasing locally grown fresh produce is important
69% of respondents said they always look for locally grown products

Top 4 reasons for buying Florida-grown produce

Fresher
Support Florida
Support farmers
Support local economy

At the heart of the marketing program is the sunny Fresh From Florida logo highlighting reliable Florida-grown commodities. We leverage the logo to generate brand awareness with the goal of encouraging consumer purchases and spotlighting the importance of buying local and supporting Florida farmers. A comprehensive, year-round multi-media campaign targets key demographics to let consumers know what’s in season, how to use products in recipes, why Florida-grown commodities are the best and how to find them.

Fresh From Florida is looking forward to developing a partnership with Florida’s foodservice outlets and chefs by increasing the demand for our Florida-grown commodities through B2B (restaurant to farmer) relationships and through farmer to foodservice distributor channels. In addition, Fresh From Florida wants to extend the power of our multi-media marketing campaign to the South’s foodservice outlets & chefs.

Look for upcoming emails and information about Fresh From Florida as we build this partnership to offer the best of Florida flavors to your guests and at the same time support Florida farmers. Choose fresh and remember, food tastes better when it is grown closer to home.

* If you are in our Southern Region and want to check out what we have Fresh From Florida, click here to see our current Fresh From Florida list!**

For more information, please contact:

Dan Murphy

Fresh From Florida

Florida Department of Agriculture & Consumer Services

Division of Marketing & Development

Daniel.Murphy@FDACS.gov

850-617-7327

Or

Palmer Linscott

Fresh From Florida

Florida Department of Agriculture & Consumer Services

Division of Marketing & Development

Palmer.Linscott@FDACS.gov

850-617-7343

Apr 24 2025

24

Grinding Grain the Old-Fashioned Way: Weisenberger Mill

By Lauren Kellum | Baking, Breads, Chef's Feed, Farm To Table, Gluten Free, Local, Staples, What Chefs Want

For chefs who care about quality, tradition, and local sourcing, few names carry more legacy than Weisenberger Mill. Nestled on the banks of the South Elkhorn Creek in Midway, Kentucky, this six-generation family mill has been producing flour, cornmeal, and grits since 1865. We sat down with Phil Weisenberger to talk about what makes their products different—and why that still matters in a professional kitchen.

Q: Weisenberger Mill has been around since 1865. How does that kind of long-standing tradition influence the way you work today?

Phil Weisenberger:
We don’t change much. Things stay the same in a good way. We’re pretty hands-on—we’re small, so we can watch all the little details: how we’re grinding, how we’re packaging.

We buy grain directly from farmers, bring it in, clean it, grind it, and package it. Nothing’s outsourced. It’s the old-fashioned way.

Q: That kind of attention to detail—how does it translate to quality and consistency?

Phil:
That’s one of our cornerstones. We really focus on consistent quality. Over the years, that’s something I’ve learned is incredibly important. If a chef orders from us today and again six months from now, it’s going to perform the same every time.

Q: What sets your products apart from mass-market options?

Phil:
Our grits are old-fashioned, not quick. They take a lot longer to make, but they have much better texture and flavor. And our cornmeal isn’t degermed like a lot of what you find in stores. Degerming makes it more shelf-stable, but it strips out nutrients and flavor.

We rely on product rotation. We don’t make massive batches and warehouse them. Orders come in a week ahead—we make them fresh and ship them out. That’s a big difference. Larger mills focus on making a lot and storing it. We focus on quality.

Q: Do you work directly with local farms?

Phil:
Absolutely. For example, we’ve been buying white corn from the same family farm for over 30 years—now we buy it from the grandson of the farmer my grandfather bought from. Most of our grain comes from within a 100-mile radius.

And beyond that, it’s all part of a bigger family operation. Many of the folks here have been with us for years. Same goes for our suppliers. Food and family go hand in hand—that’s what makes it work.

Q: Do you get feedback from chefs using your products?

Phil:
Most of our products go through distributors, like What Chefs Want, so we don’t always get direct feedback. But I save a lot of it in emails when I do hear it. I remember Alton Brown tweeted once about the best grits he’d ever had—he’d eaten at a restaurant in Nashville called Biscuit Love and wanted to know where they came from. They were ours.

When chefs put us on the menu, that’s really flattering. It’s an honor.

Q: You’ve been part of the mill your whole life—what keeps you going?

Phil:
I started working here when I was 12, during summer breaks with my dad. My brothers did too. When your name’s on the building, you feel a responsibility. It’s all hard work, but so is everything. You just have to choose your hard.

The best part is hearing from customers—stories like, “I remember coming here as a kid,” or, “Those grits made our Christmas dinner.” That makes it worth it.

Q: Anything else you want chefs to know?

Phil:
We’re easy to work with. If there’s an issue, we handle it fast. That matters just as much as the quality of the product. Also, we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.

Find these Weisenberger ingredients at What Chefs Want. Click your region below to see what is available to you, or search Weisenberger:

Apr 10 2025

27

NoTree® by World Centric: A Smarter Take on Takeout

By Lauren Kellum | Catering, Chef's Feed, Grab & Go, Paper / To-Go, What Chefs Want

Chefs put their heart into every dish. But what happens when that dish goes out the door? Packaging matters—not just for presentation, but for freshness, functionality, and the message it sends about your restaurant. That’s where World Centric’s NoTree® Collection comes in.

Designed with chefs in mind, NoTree® cups and bowls offer a durable, compostable alternative to traditional food packaging. Made from FSC® certified bamboo fiber, these products deliver the performance you need—without the plastic, the waste, or the environmental guilt. Whether you’re serving up a piping hot latte, a comforting bowl of ramen, or a fresh grain bowl to go, NoTree® packaging is designed to handle it all.

What Makes NoTree® Different?

While most paper-based takeout containers rely on virgin tree fiber and petroleum-based linings, making them tough to even recycle, NoTree® paper is designed to break down and return to soil when composted.

Made from fast-growing bamboo – Unlike traditional paper products that rely on deforestation, NoTree® paper products use bamboo, a rapidly renewable resource that requires no replanting.
Lined with a bio-based compostable coating – Unlike petroleum-based coatings, which create toxicity and environmental pollution, NoTree® containers use a bio-based compostable lining made from plant sugars that resists grease and moisture buildup.
FSC® certified – This certification ensures that the materials used come from responsibly managed forests, helping to protect biodiversity and ecosystems.
100% compostable – NoTree® paper products break down in industrial composting facilities, preventing unnecessary landfill waste and offering a sustainable end-of-life solution.

Performance Meets Sustainability

While sustainability is important, functionality is essential. NoTree® hot cups and bowls are designed to perform under pressure—whether it’s the heat of freshly brewed coffee or the moisture of steaming soup. They maintain structural integrity, resist leaks, and provide a premium feel that matches the quality of your culinary creations.

Hot Cups – Available in multiple sizes, these cups are sturdy, leak-resistant, and designed for everything from hot chocolate to craft lattes and teas.
Bowls – From hearty ramen to fresh poke bowls, NoTree® bowls are built to handle both hot and cold foods. They won’t turn soggy or lose their shape, ensuring that food looks and tastes its best from kitchen to customer.

A Better Choice for Your Kitchen—and Your Customers

Today’s diners expect more than just great food—they’re looking for restaurants that align with their values. Sustainability plays a growing role in purchasing decisions, and offering compostable, responsibly sourced packaging is an easy way to show your customers you care.

Restaurants across the country are making the switch, recognizing that small changes add up. By replacing plastic-lined cups and bowls with NoTree®, you’re reducing waste, minimizing plastic use, and making a meaningful environmental impact—all without sacrificing performance or presentation.

Doing More for the Planet

By choosing NoTree® products, you’re not just opting for compostable, eco-friendly packaging—you’re also supporting a company that’s committed to global change. World Centric donates 25% of its profits to grassroots organizations that are working on environmental and social issues around the world. These organizations are dedicated to protecting ecosystems, empowering communities, and creating lasting positive change.

Ready to Make the Switch?

When every detail counts, your packaging should reflect the same care and craftsmanship you put into your food. NoTree® makes it easy to serve up sustainability, without compromise.

Choose NoTree®. Choose compostables. Choose a better way to do takeout.

Click on the World Centric banner in your ordering app to view our full assortment, or click your location below to go right to your available selections of World Centric items!

Rockies Selection

South Selection

Central Selection

Jan 23 2025

29

Mariposa Dairy and Celebrity Goat Cheese: A Perfect Pairing of Artisan Craftsmanship and Distinctive Flavor

By Lauren Kellum | Cheese, Dairy, Gourmet, Gourmet Cheese, What Chefs Want

For chefs who demand the finest ingredients, Mariposa Dairy’s Celebrity Goat Cheese is a standout choice. This Ontario-based artisan producer is known for crafting high-quality, small-batch cheeses with unmatched flavor and versatility, making them a favorite in professional kitchens.

Mariposa Dairy: Crafting Quality in Every Bite

Mariposa Dairy has been a leader in artisanal cheese-making since 2001, sourcing fresh goat’s milk from nearby family farms and crafting their products with traditional methods. Their commitment to sustainable practices and local agriculture ensures every cheese reflects the authentic flavors of Ontario’s countryside while supporting the region’s dairy farmers.

Celebrity Goat Cheese: A Versatile Kitchen Star

Celebrity Goat Cheese is a game-changer for chefs. Its tangy, creamy texture is approachable yet distinct, perfect for creating memorable dishes. Use it as a rich base for sauces, a topping for flatbreads and pizzas, or crumble it over salads and roasted vegetables. Its mild sweetness and refreshing tartness pair effortlessly with fruits, honey, and nuts for elevated cheese boards or desserts. Available in logs and crumbles, Celebrity Goat Cheese offers flexibility for chefs looking to experiment with flavor and presentation.

Why Chefs Love Celebrity Goat Cheese

Approachable Flavor: Smooth and creamy with just the right amount of tang, it appeals to a broad range of palates.
Exceptional Quality: Made from fresh, local goat’s milk, free of antibiotics and growth hormones.
Versatility: Perfect for everything from pasta dishes to savory pastries and elegant cheese boards.

Craftsmanship Meets Sustainability

Mariposa Dairy’s commitment to quality extends beyond the cheese itself. They focus on sustainability with eco-friendly packaging and innovative farming practices, ensuring their products are as responsible as they are delicious.

Incorporate Celebrity Goat Cheese Into Your Menu

Chefs across Canada and beyond are turning to Celebrity Goat Cheese for its rich flavor and versatility. Whether you’re creating a bold entrée or a delicate appetizer, this cheese is the perfect addition to elevate your menu. Looking for inspo? Check out some recipes here!

Ready to add Celebrity Goat Cheese to your kitchen? Reach out to your customer to learn more about this exceptional ingredient that’s transforming dishes everywhere or see below for a full listing of varieties we carry.

Find these Celebrity Goat Cheese options at What Chefs Want:

Celebrity Plain Goat Cheese – #91439 (2.2 lb log)

Celebrity Plain Goat Cheese Crumbles – #91270 (2 lb) or #96537 (2/2 lb)

Celebrity Honey Goat Cheese – #91410 (4.5 oz log) or #91361 (12/4.5 oz logs) – Celebrity International brings the superb combination of fresh goats milk cheese and honey to your table. One drop of gold transforms a creamy cheese into an irresistible spread for everything from baguettes to bruschetta. Honey Goat Cheese is just as versatile as it sounds, and it adds a sweet buzz to an otherwise savory cheese tray.

Celebrity Herb & Garlic Goat Cheese – #91437 (4.5 oz log) – Roll creamy Canadian goat cheese in the classic Mediterranean blend of herbs and garlic and you have a delicacy that is welcome at any party. Herb & Garlic Goat is delicious spread on crackers or bread, and it can also be used as a filling or addition to hot dishes.

Celebrity Cranberry Goat Cheese – #91400 (4.5 oz log) or #91362 (12/4.5 oz logs) – This chevre, perfect for the summer, is fresh and creamy with a slightly sharp and lightly acidic flavor. Made in Canada, this cheese has added a flavorful twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries, combined with the warm spiciness of cinnamon, creates a uniquely festive cheese that could not be more ideal for entertaining.

Nov 19 2024

28

Catelli Brothers: Veal and Lamb That’s Perfect for the Season (and Your Menu)

By Lauren Kellum | Grilling Essentials, Holiday, Meats, What Chefs Want

Hey chefs—fall and winter are here, and you know what that means: your diners are craving comfort, warmth, and those deep, rich flavors that make cold weather worth it. If you’re looking to build dishes that hit all the right notes, look no further than Catelli Brothers veal and lamb. With premium quality and unbeatable consistency, these proteins are just what you need to create those seasonal showstoppers. And here’s the best part: you can get them delivered fresh by the What Chefs Want team, right when you need them—daily, if that’s how you roll.

Why Catelli Brothers Should Be on Your Radar

Catelli Brothers isn’t just another meat supplier—they’ve been at this since 1946, setting the standard for high-quality veal and lamb. Their industry leading vertical integration means they oversee every part of the process, from raising the animals to packaging the final cuts, so you know you’re getting the best every single time.

Why Chefs Love Catelli Brothers Veal and Lamb

Let’s get real: when you’re working a line, you don’t have time to stress over inconsistent proteins or sourcing horror stories. Catelli Brothers gets it. That’s why they’re all about delivering products that make your life easier—and your food better.

Always Consistent: No surprises here—just veal and lamb that’s top-notch every time.
Humane Practices: Happy animals make better meat. It’s science (and ethics).
Options Galore: Need a bone-in rack of lamb? Or maybe some ready-to-cook veal cutlets? They’ve got your back.
Food Safety You Can Trust: Their SQF-certified facilities mean you’re getting products that are safe and high-quality.
Halal Certified: All Catelli lamb is Halal Certified.

The Traceability You Can Trust

When it comes to the meat you serve, knowing the story behind it matters. That’s why Catelli Brothers takes traceability seriously. Every step of their production process is monitored through an integrated supply chain, ensuring that you get products you can trust—whether it’s veal or lamb. With cutting-edge technology and stringent certifications, they’ve set the standard for quality, safety, and humane handling. From the farm of origin to the final cut, you can feel confident knowing exactly where your proteins come from and how they’re processed.

Bring Fall and Winter Comfort to Your Menu with Veal and Lamb

Let’s talk inspiration. Fall and winter are prime seasons for rich, hearty dishes that warm your customers from the inside out. Here are some killer ways to use Catelli Brothers’ veal and lamb to boost your menu this season:

1. Braised Lamb Shanks with Red Wine and Root Veggies

Slow-braise lamb shanks in a bath of red wine, garlic, rosemary, and root vegetables like carrots and parsnips. Serve it over creamy mashed potatoes or polenta for the ultimate comfort dish. Trust us, it’s what your customers didn’t know they needed.

2. Veal Osso Buco with Gremolata

Tender, fall-apart veal shanks cooked low and slow in a tomato-based sauce with white wine and aromatics. Finish it with a zingy gremolata of parsley, lemon zest, and garlic. Pair it with saffron risotto, and you’ve got a showstopper.

3. Lamb Ragu Pappardelle

Swap your usual beef ragu for ground lamb, cooked down with tomatoes, red wine, cinnamon, and a touch of nutmeg for a seasonal spin. Toss it with pappardelle and a generous shaving of pecorino. It’s the kind of dish that hugs you back.

4. Veal Chop Milanese

Lightly breaded veal chops, pan-fried until golden, served with a seasonal salad of arugula, shaved fennel, and blood oranges. It’s crispy, fresh, and ridiculously satisfying.

5. Herb-Crusted Rack of Lamb

Coat a rack of lamb with Dijon mustard, breadcrumbs, and fresh herbs like rosemary and thyme. Roast it until it’s perfectly pink inside and serve it with a silky butternut squash puree. Fancy? Sure. But approachable enough for any chef to pull off.

Why Catelli Brothers Products Shine in These Dishes

It’s not just the recipes—it’s the quality of the veal and lamb that makes these dishes sing. Catelli Brothers’ veal is tender and mild, perfect for rich sauces or quick cooking. Their lamb? It’s raised on open pastures and has that perfect balance of marbling and flavor. No off-putting gaminess, just pure, meaty goodness.

Don’t Forget the Details

Running a special or shaking up your menu for the season? Here are a few pro tips to make the most of Catelli Brothers’ proteins:

Highlight the Source: Customers love knowing their food has a story. Mention that your lamb comes from Colorado ranches and is USDA Choice Colorado lamb, or that your veal is humanely raised.
Pair with Seasonal Sides: Think roasted Brussels sprouts, caramelized onions, and anything with squash.
Play with Presentation: A rack of lamb looks stunning upright on a plate. Go ahead and wow them.

Add Catelli Brothers to Your Menu This Season

The fall and winter months are the perfect time to showcase the incredible flavor of veal and lamb—and Catelli Brothers has exactly what you need to make your menu shine. With the What Chefs Want team delivering it fresh and fast, you can focus on what you do best: creating dishes that keep your customers coming back for more. So go ahead, grab that lamb shank, or sear that veal chop. The season’s calling—answer it deliciously.

Oct 10 2024

27

Building Stronger Food Systems: How What Chefs Want Connects Chefs, Farmers, and Communities

By Lauren Kellum | What Chefs Want

At What Chefs Want, we’re passionate about connecting chefs with the best local products and the stories behind them. Our Local Food Connection program is designed to help chefs make informed choices about where their food comes from, whether it’s by farm, location, or growing practice. By offering a platform that provides access to small and mid-sized farms and artisans, we ensure chefs can align their menus with their values, supporting local food systems while delivering exceptional dishes to their patrons. For chefs who care about sustainability and transparency, we’re here as a resource, a solution, and a partner, helping them bring the best of local to the table.

But our work doesn’t just benefit chefs—it’s also crucial for the farmers and producers who supply this incredible food. That’s where Lewis Hughes’ recent interview on the Hobby Farms Presents: Growing Good podcast really shines. Lewis shares how our Local Food Connection program empowers small-scale and mid-scale farmers by giving them access to larger wholesale markets through our partnership. This not only opens up new revenue streams for farmers but also strengthens the food system as a whole. By supporting local producers with the infrastructure and training they need to thrive, we’re helping create a food system that works for everyone—from the farm to the table.

This podcast is a great reminder of why it’s so important to connect local farmers with chefs who care about where their food comes from, and how, together, we’re building a more sustainable and resilient food community. Don’t miss it! Listen at the link below.

Listen Here

Interested in learning more about how to find Local products at What Chefs Want?

Oct 03 2024

27

What Chefs Want Unveils New Facilities in Atlanta and Nashville, Propelling Expansion Across the Southern United States

By Lauren Kellum | What Chefs Want

What Chefs Want, a leader in the food service distribution industry, is thrilled to announce the grand opening of two new state-of-the-art facilities in Atlanta, GA, and Nashville, TN. These significant expansions will bolster the company’s capabilities and support its strategic growth throughout the southern United States, providing unparalleled service and product offerings to chefs and restaurateurs across the region.

Dual Openings Mark a New Era of Growth

In Atlanta, What Chefs Want has consolidated its operations into a cutting-edge 140,000-square-foot hub at 7895 Third Flag Parkway, Austell, GA 30168, uniting its recent acquisitions—Phoenix, Revere Meat Company, and Food Hub ATL—under one roof. This state-of-the-art facility offers an expanded selection of products, including fresh produce, freshly butchered meats and seafood, dry-aged beef, gourmet items, takeout packaging, pantry staples, and locally sourced goods. It serves as a key distribution center for the entire southern region, enabling enhanced logistical efficiency, faster delivery times, and a more cohesive service experience for customers.

Meanwhile, the official ribbon-cutting ceremony for the newly constructed Nashville warehouse, located at 2832 White Creek Pike, Suite #200, was celebrated with an exclusive event that brought together customers, vendors, and industry leaders. This 50,000-square-foot facility is equipped with advanced logistics and distribution technologies, multi temperature zones and is designed to optimize efficiency and ensure the highest quality standards for the delivery of fresh produce, gourmet products, including proteins, seafood and artisan ingredients.

“These new facilities in Atlanta and Nashville mark an exciting chapter for What Chefs Want as we expand our footprint and continue to innovate in the food service industry,” said Ron Turnier, owner and founder of What Chefs Want. “Our goal is to provide chefs with the highest quality products, unmatched service, and a seamless experience that helps them succeed. These strategic investments in infrastructure will allow us to better serve our customers and drive growth throughout the southern United States.”

Atlanta Facility: A Hub for Regional Expansion

The new Atlanta facility will serve as a critical hub for What Chefs Want’s expansion into the southern United States, enhancing the company’s ability to deliver its comprehensive product offerings to chefs and restaurateurs across Georgia, Florida, North Carolina, South Carolina, Alabama, Tennessee, and beyond. The consolidation of all operations under one roof enables improved logistical efficiency, faster delivery times, and a more cohesive service experience for customers.

“This new Atlanta hub is a game-changer for us,” added Turnier. “It allows us to bring our full suite of offerings, from fresh seafood and meats to gourmet products, to a broader market. We’re excited to grow alongside our customers and support the vibrant culinary scenes across the South.”

A Celebration of Innovation and Community

The Nashville grand opening event offered guests a first-hand experience of the new facility, featuring:

Exclusive Warehouse Tours: Attendees were given guided tours of the new warehouse, showcasing cutting-edge refrigeration and storage systems, as well as streamlined processes for order fulfillment and delivery.

Product Showcases and Tastings: Vendors from across the country presented a diverse range of products, allowing guests to sample the latest culinary trends and discover new ingredients for their menus.

Networking and Relationship Building: The event provided a unique opportunity for chefs, suppliers, and industry professionals to connect, share insights, and build lasting relationships within the culinary community.

About What Chefs Want

Established in 1996, What Chefs Want is a premier food service distribution company that delivers seven essential product categories to meet the diverse needs of chefs and restaurateurs. With a unique service model that includes daily delivery, split cases, no minimums, and 24/7 customer support, What Chefs Want provides an unmatched level of flexibility and reliability. Serving over 16,000 restaurants, What Chefs Want is dedicated to supporting local producers and revolutionizing food distribution throughout the industry.

May 31 2024

38

The Gold Standard of Salmon: Exploring Copper River Salmon

By Lauren Kellum | Grilling Essentials, Seafood, What Chefs Want

When it comes to premium seafood, few names ignite as much excitement in the culinary world as Copper River Salmon. It’s return hails the kickoff to wild salmon season. Revered for its exceptional flavor, rich texture, and impressive nutritional profile, this Alaskan treasure has become a staple in the kitchens of top restaurants. Copper River King Salmon, has earned nicknames like “The Wagyu of Seafood” and “The King of King Salmons”. But what exactly makes Copper River Sockeye and King Salmon so special, and why are they so sought after by chefs around the globe? Let’s explore the world of Copper River Salmon and see how you can make it a star on your restaurant’s menu.

What Makes Copper River Salmon Unique?

Copper River Salmon hails from the pristine waters of the Copper River in Alaska, a place known for its challenging environment and frigid temperatures. These salmon must navigate over 300 miles of rugged terrain, requiring them to build up significant fat reserves. This arduous journey results in fish with extraordinarily high levels of omega-3 fatty acids, giving the salmon its rich, buttery texture and robust flavor that chefs and diners crave.

Additionally, the Copper River is one of the cleanest and most well-preserved ecosystems in the world. The cold, swift-flowing waters are free from industrial pollutants, ensuring that the salmon are not only delicious but also among the healthiest seafood options available. The combination of the river’s unique environmental conditions and the salmon’s strenuous journey results in a fish with a deep red flesh that is both firm and succulent, making it a standout choice for gourmet dishes.

Nutritional Powerhouse

Copper River Salmon isn’t just delicious; it’s also incredibly nutritious. Packed with omega-3 fatty acids, vitamin D, and essential amino acids, this salmon supports heart health, reduces inflammation, and boosts overall wellness. For health-conscious diners, highlighting these benefits can make Copper River Salmon an appealing choice.

Seasonality and Exclusivity

The Copper River Salmon season is short, typically lasting from mid-May to mid-June. This limited availability adds to its allure and prestige. When you add Copper River Salmon to your menu, you’re not just serving a dish; you’re giving your diners a rare and exclusive treat they won’t want to miss.

Selecting the Perfect Cut

When sourcing Copper River Salmon, freshness is paramount. Look for bright, firm flesh with a deep, vibrant color. The skin should be smooth and shiny, indicating the fish is fresh and of high quality. Whether you choose fillets or steaks, ensuring the salmon is fresh will enhance its natural flavors.

Available at What Chefs Want

We bring you the season’s first catch, flown directly from Alaska and into your kitchen within 48 hours of being caught. Our service model sets us apart: we offer competitive pricing and deliver six days a week, providing whole fish, fillets, and portions, specifically cut to suit your needs. Search Copper River in our ordering app or on our ordering platform.

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

May 24 2024

38

Father’s Day Grilling: Must-Haves for a Sizzling Summer Menu

By Lauren Kellum | Bacon, Beef, Gourmet, Grilling Essentials, Meats, Oysters, Pork, Produce, Seafood, What Chefs Want

Summer is almost here, and it’s grilling season! With Father’s Day coming up, it’s the perfect time for chefs to whip up an unforgettable grill-out menu. From fresh seafood to juicy meats, we’ve got the must-haves that will make your summer menu a hit. Ready to fire up the grill and impress your guests? Let’s check out some top picks and tips to make your summer grilling menu awesome.

Sizzling Seafood Selections

Verlasso Salmon Fillet (3-4lb – 48102)

Verlasso Salmon Fillets are perfect for a sophisticated yet straightforward summer dish. These fillets offer a rich, buttery flavor and a firm texture, making them ideal for grilling.

Sizzlin’ Tip: Marinate the salmon in a mix of bourbon, brown sugar, and a dash of soy sauce. Grill on medium heat to keep the inside moist and the outside crispy.

Mariblu Shrimp (16/20 Tail-on – 33190)

Mariblu Shrimp are a versatile addition to any grill menu. These tail-on shrimp are perfect for skewers or as a standalone dish. You can find a broad selection of sizes on our ordering site.

Sizzlin’ Tip: Using wooden skewers? Don’t forget to soak them in water for 30 minutes prior to grilling. As soon as the shrimp turn from clear to pink, they’re good to go. They’ll also curl into a C shape when they’re perfectly cooked—if they curl into a full circle, they’re overdone.

Connecticut Blue Point Oysters (48577) *

Fresh oysters on the grill can be a showstopper. Connecticut Blue Point Oysters have a sweet, salty flavor that pairs well with various toppings.

Sizzlin’ Tip: Place oysters on the grill with the cupped side down. The deeper shell down helps retain juices. Grill the oysters until they just start to open. Add a touch of garlic butter and a sprinkle of Parmesan cheese for a savory finish.

North Atlantic Scallops (Dry, U10 – 32502)

These large scallops are perfect for a quick sear on the grill. Their sweet, delicate flavor makes them a favorite for seafood lovers.

Sizzlin’ Tip: Ensure the grill is scorching hot and cook the scallops for just 2-3 minutes on each side. Serve with a drizzle of lemon herb butter.

Shuckman’s Salmon Burger (10 Lb – 02940)

For a unique twist, try the Shuckman’s Salmon Burger. These patties are packed with flavor and are a healthier alternative to traditional burgers.

Sizzlin’ Tip: Serve the salmon burgers on a Rotella Brioche Bun (14618) with a dollop of Duke’s Mayo (98048) and some fresh Better Burger Leaf Lettuce (02352).

Mouth-Watering Meats

Black Hawk Wagyu Burger Patties

These Wagyu burger patties (6oz (30179) and 8oz (30180) sizes), are the epitome of indulgence. Their marbling ensures a juicy, flavorful burger every time. Trust us, these sliders win side-by-side taste tests every single time.

Sizzlin’ Tip: Season the patties with bourbon smoked salt (96002) before grilling. Serve with a slice of mild cheddar (91254) on a gluten-free burger bun (90715) for a premium offering.

Broadbent Bacon (Sliced 5 Lb Pack – 95032)

What is Father’s Day without bacon? Plus, crispy, smoky bacon is a must-have for any grill menu. Broadbent Bacon adds a rich, savory flavor that complements a variety of dishes.

Sizzlin’ Tip: Grill bacon strips until crispy and use them to top burgers or wrap around scallops or shrimp prior to grilling to up the flavor to new levels.

Berkwood Frenched Pork Chop (16/12oz – 00832)

These pork chops are perfect for grilling, with a rich flavor that pairs well with summer herbs and spices. Seriously, Berkwood Chops will have your customers RAVING!

Sizzlin’ Tip: Marinate the pork chops in a mix of Dijon mustard (98909) and fresh rosemary. Grill until the internal temperature reaches 145°F, and let rest before serving.

Freedom Run Farms Lamb Sliders (64/2oz – 49980)

Lamb sliders offer a gourmet twist to traditional burgers. Their rich, earthy flavor is sure to impress. You can learn more about what makes Freedom Run Farm lamb so special here.

Sizzlin’ Tip: Serve the lamb sliders on Unibake Brioche Slider Buns (90720) with a smear of whiskey shoyu (23207) for a unique flavor combination.

Marksbury Bratwurst (8Lb Case – 47987)

Grilled bratwurst is a summer classic. These sausages are flavorful and perfect for a casual yet delicious dish.

Sizzlin’ Tip: Serve the bratwurst on Rotella Poppy Seed Hot Dog Buns (14622) with a side of spicy French fries (07739). How many different ways can you top a brat? Get creative!

Top it Right

Sliced Tomatoes (2/5Lb – 50008)

Better Burger Leaf Lettuce (10Lb Case – 02352)

Yellow Onions Slabs – (5Lb Case – 22954)

These fresh produce items are perfect for adding a crisp, fresh element to any grilled dish.

Mild Cheddar Slices – (6x24oz – 91254)

Duke’s Mayo – (4/1 Gal – 98048)

Dijon Mustard – (2x11LB – 98909)

Sir Kensington Ketchup – (4/148oz – 02817)

Bourbon Smoked Salt (18oz Shaker – 96002)

Hundreds of ways to top a burger! Search our gourmet, dairy and staple items. You never know when inspiration will strike!

Essentials

*NEW ITEM* Prime 6 Charcoal (22Lb Case – 34284) and Prime 6 Fire Logs (9 Log Case – 34285)

For the perfect grilling experience, Prime 6 Charcoal and Fire Logs provide a clean, efficient burn that enhances the flavor of your grilled items. The high heat and long burn times means you can reduce the amount of wood or charcoal you use each service, saving you money.

Sizzlin’ Tip: Use these products to maintain consistent heat and make manning the grill an easier experience.

With these top-quality ingredients and expert tips, your restaurant’s Father’s Day and summer grill-out menu will surely impress. Happy grilling, chefs!