What Chefs Want

Hot Summer Produce!

By | Chef's Feed, Farm To Table, Produce, Southern Foods, What Chefs Want


Shishito Peppers

Item 20841 – 10 lb case







White Asparagus

Item 20008 – 11 lb case








Heirloom Tomatoes

Item 50014 – 10 lb case








Squash Blossoms

Item 20614 – 25 ct case








Yellow Seedless Watermelon

Item 02821 – 5 ct case








Mixed Organic Kale

from Bloomsbury Farms in Smyrna, Tennessee

Item 02263 – 12 count case









Item 20059 – 20 lb case








Item 10100








Southern Grown Peaches

Item 10104 – 25 lb case







Check out this week’s Krey’s Korner to see more produce specials!


Looking For Dessert Options?

By | Chef's Feed, Desserts, Local and Specialty, What Chefs Want

Get your sweet tooth on!




Bourbon Butter Cake

Three layers of buttery cake layered with bourbon ganache, studded with chocolate and pecans and frosted with a bourbon icing.

Item 16661






Turtle Cheesecake

Luscious chocolate marble cheesecake is topped with caramel, pecans, and semi-sweet chocolate and sits on a chocolate cookie crust.

Item 16674





Vive Color Macarons

Carefully made hand-crafted macarons  from Ghyslain provide a welcome splash of color before they melt in your mouth. Each flavored macaron is filled with a delectable gourmet chocolate ganache. Flavors include black currant, blueberry lemon, cherry chocolate, lemon poppyseed, strawberry banana, and yuzu.

Item 95776 – 150 count





Tres Leches Cake

A sponge cake soaked in 3 kinds of milk: evaporated milk, condensed milk and heavy cream make for a super moist traditional Central and South American dessert. Pairs well with fruit and fruit sauces.

Item 16705 – 2/75 oz case





Flourless Chocolate Cake

A decadent chocolate flourless cake. Roughly 3″ in  diameter and 1 1/2″ tall. Gluten-free. Plate as is or add your own sauce, fresh fruit, a dusting of confectioner’s sugar or a dollop of whipped cream.

Item 95779 – 48 count






New York Cheesecake

A creamy and delicious New York style cheesecake.

Item 16598 – 4/14 slice case







Triple Mousse Cake

Three kinds of chocolate mousse are layered together for a sinfully rich and one of a kind treat. You’ll need to invite your friends over to help finish this giant masterpiece. On the bottom is moist chocolate cake. Then we add three layers of mousse – deep dark chocolate, white chocolate, and milk chocolate. If that wasn’t enough, it is all topped and sided with semi-sweet chocolate.

Item 16666 




Peanut Butter Mousse

These adorable little treasures are sure to fill your needs for something between a full slice of cake and the tiny “I wish I could have dessert” shot glasses.

Item 34735 – 15 count





Go to the Desserts on our website for more dessert ideas!


Fresh From the Sea!

By | Gourmet, Seafood, What Chefs Want


California Yellowtail


Item 71105 Whole  10-20 lb avg.

Item 03338 Fillet 2-4 lb avg.








Cape Canaveral, Florida

Item 71123 Whole 2-3 lb avg.

Item 03334 Fillet







Hawaiian Monchong


Item 71143 – 20 lb avg

Item 03359 – Fillet







Louisiana Red Snapper


Item 71271 Whole 8-12 lb avg

Item 03386 Fillet 2-3 lb avg








White Seabass


Item 05711 Whole 10-15 lb avg







Wild Sockeye Salmon

Copper River, Alaska

Item 48112 Whole H&G 4-6 lb avg.

Item 48111 Fillet






Key West Pink Shrimp 9/12 Count

Item 05241 – 10 lb bag

Caught just north of Key West and frozen on the boat. 9/12 count boat run (meaning the guys on the boat did the sorting) Fat, beautiful shrimp!!!










Swordfish Loins


Item 48126







Check out the latest Catches of the Week!!!


You can call or TEXT our Seafood hotline at 502-587-1505.

Have a question?  Get answers quickly from our seafood specialists.

Produce Market Report

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

June 21, 2019

Tomatoes: Steady



Potatoes: Larger size Idaho up $1




Cauliflower: up $5


Broccoli: Steady


Grapes: New crop California.  Steady price


Strawberries: Up $5-6


Melons: Steady


Lemons: Steady


Squash: Up $4


Peppers: Steady


Onions: up $2-4


Celery: Remains high but seeing some relief


Apples: Steady


Cucumbers: Steady


Limes: Steady


Avocados: Historic high prices!




Item of the Day – Lupo Salami from North Country Charcuterie

By | Gourmet, Item of the Day, Seafood, Snack Foods, What Chefs Want | No Comments

Lupo Salami

from North Country Charcuterie


Item 95065 – 4.5 oz log

Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-trotting flavor in this collaboration with Wolf’s Ridge Brewery (Columbus, OH)  Hand made with all natural, 100% Purebred Berkshire pork.

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Weekend Seafood News

By | Chef's Feed, Seafood, Southern Foods, What Chefs Want

On the Pacific side, we are starting to see a good amount of wild-caught Sockeye Salmon from Copper River, Alaska.  These are the real deal! Beautiful deep red color and that amazing flavor only wild salmon can provide.  The Sockeye is available h&g and as hand-cut fillets.

It’s winter in New Zealand, that means it’s Coromandel Oyster time!  We have them available in 60 count boxes.  We think these are some of the finest oysters out there!



Yellowedge Grouper

Port of Chauvin, LA

Item 71154 Whole 10-15 lb avg

Item 03379 Fillet







California Yellowtail


Item 71105 Whole 10-20 lb avg

Item 03338 Fillet






Blueline Tile

Ponce Inlet, Florida

Item 03547 Whole 6-8 lb avg

Item 03548 Fillet

Ponce Inlet, line caught – Great fish, great buy!

Also known as Amadai when served as sushi









Oregon Rockfish Fillet


MSC Certified Fishery – Feel good about what you serve!

Now only $6.99 lb

Item 98719 Fillets










Coromandel Oysters

Coromandel Peninsula, New Zealand

Item 48870 – 60 count box








Cape Canaveral, Florida

Item 98893 Whole 20 lb avg

Item 03516 Fillet








Item 48126 Loins







Wild Sockeye Salmon

Copper River, Alaska

Item 48112 Whole H&G 4-6 lb avg

Item 48111 Fillet









Pacific Halibut


Item 04584 Whole Head Off 10-20 lb avg

Item 04585 Fillet







Item 48034 Whole 3-4 lb avg

Item 48591 Fillet






Farmed Striped Bass


Item 48004 Whole 2-3 lb avg

Item 48001 Fillet






Royal Red Shrimp 11/15 count 

Cape Canaveral, Florida

Item 71209 – 10 lb bag







Key West Pink Shrimp 9/12 count

Key West, Florida

Item 05241 – 10 lb bag











New frozen items available from Organic Oceans:

Organic Ocean supplies sustainable seafood that is not just better for the planet, but tastes better too. Their traditional harvesting and delicate handling techniques produces seafood that connoisseurs consider to be among the best in the world.

Spot Prawn Tails 25-30 ct

Vancouver, BC

Item 04243

Premium quality, frozen in sea water.  These are caught off English Bay, Vancouver BC from Organic Ocean’s spot prawn boat captained by Dane Chauvel.  Sustainably rated – Best Choice!





Sidestripe Shrimp 35-40 ct.

Chatham Sound

Item 04241

Hand picked by the crew at Organic Ocean from the Pacific Ranger and sustainably caught off the Chatham sound, these sashimi quality shrimp are PREMIUM. Incredibly sweet as shrimp go.  Packed in seawater, these are amazing! Tails, shell on frozen.





Humpback Shrimp Tails 25-30 ct.

Vancouver, BC

Item 04242

Wild, sustainably caught Humpback shrimp are a local legend in Prince Rupert. Extremely exclusive artisinal fishery – one of a few in the world. These premium shrimp tails caught on small boats and packed in sea water and are wonderful. Lightly sweet and earthy when raw, their sweetness is pronounced when cooked. Certainly the best of the three Vancouver Island shrimp when cooked.




You can now call and TEXT our Seafood hotline at 502-587-1505.

Have a question?  Get answers quickly from our seafood specialists.



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Item of the Day – Nduja Artisans Salame Di Manzo (Wagyu Beef Salami)

By | Gourmet, Item of the Day, Seafood, Snack Foods, What Chefs Want | No Comments

Nduja Artisans Salame Di Manzo

(Wagyu Beef Salami)

Item 95177 – 4 oz log

Agostino Fiasche and his son Antonio are the proud guardians of a century-old Italian legacy. As co-founders of ‘Nduja Artisans Salumeria, the Fiasche’s are the culmination of five generations of Calabrian salami makers.
Salame Di Manzo Wagyu: 100% Wagyu beef seasoned with fresh thyme black peppercorns and Cabernet.

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