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.
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.
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!
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
As we fly through the month of February, we are already looking forward to spring menus (and spring weather)! Spring brings with it the vibrant greens of St. Patrick’s Day, a time when tales of leprechauns and pots of gold fill the air. But amidst the green festivities lies a treasure more valuable than any mythical riches at the end of a rainbow: Irish food. It’s hearty, comforting, and steeped in tradition, offering a taste of Ireland’s rich culinary heritage. At What Chefs Want, we’re helping you take those traditional flavors and bring them to the next level on your menu with our carefully curated ingredients. Sláinte!
Corned Beef and Cabbage
Traditional Recipe: Slow-cooked corned beef brisket, traditionally cured in a brine of salt, sugar, and pickling spices, resulting in tender, flavorful meat. Served alongside cabbage, potatoes, and carrots that have absorbed the savory juices of the beef during cooking, creating a comforting and satisfying meal.
Update it! Sous vide corned beef brisket served with charred cabbage puree, roasted baby potatoes, and pickled mustard seeds for a modern twist on a classic favorite.
Corned Beef Brisket (raw) – item #00592
Green Cabbage – item #20296
Irish Lamb Pies (Dingle Pies)
Traditional Recipe: Dingle Pies, named after the picturesque town of Dingle in County Kerry, are hearty individual pies filled with succulent lamb, potatoes, onions, and a medley of aromatic herbs. Encased in flaky pastry crusts, these pies are a beloved staple of Irish pub fare, offering warmth and sustenance on chilly evenings.
Update it! Individual lamb pies featuring braised lamb shoulder in a rich Guinness gravy, topped with buttery puff pastry and served with a side of minted pea puree.
For more info on Freedom Run Farms lamb check out their feature in our blog.
Freedom Run Farms Lamb Shoulder – item #62502
Puff Pastry dough – item #03734
Onions – peeled white pearl – item #70915
Grilled Leg of Lamb with Garlic and Rosemary
Traditional Recipe: A leg of lamb marinated with minced garlic, fresh rosemary, olive oil, and lemon juice, infusing the meat with vibrant flavors before being grilled to perfection. The smoky char from the grill enhances the natural sweetness of the lamb, resulting in tender, juicy slices that are perfect for a celebratory meal.
Update it! Herb-crusted grilled leg of lamb served with a balsamic reduction, accompanied by roasted garlic mashed potatoes and sautéed spinach for a sophisticated take on a classic dish.
Freedom Run Farms Lamb Leg – item #62504
Irish Potato Boxty
Traditional Recipe: Potato boxty, also known as “Poor Man’s Bread,” is a simple yet satisfying dish made from grated potatoes, flour, baking soda, and buttermilk. Pan-fried until golden brown and crispy on the outside, with a soft, pillowy interior, potato boxty is a versatile staple of Irish cuisine, enjoyed as a side dish or main course.
Update it! Potato boxty filled with creamy Irish cheddar cheese and chives, served with a dollop of sour cream and house-made apple chutney for a gourmet twist on this beloved Irish comfort food.
White potatoes – item #60099
Irish Brown Bread
Traditional Recipe: Irish brown bread, affectionately known as “soda bread,” is a rustic loaf made from wholemeal flour, baking soda, salt, and buttermilk. Its dense, hearty texture and nutty flavor make it the perfect accompaniment to soups, stews, and hearty Irish breakfasts, slathered with butter and topped with a dollop of jam.
Update it! Seeded Irish brown bread featuring a blend of ancient grains and artisanal flours, served warm with whipped Guinness butter and a drizzle of honey for a sophisticated bread course.
Beurremont Butter – 83% butter fat – item #93073
Creamy Leek and Potato Soup
Traditional Recipe: A classic combination of leeks, potatoes, onions, and chicken or vegetable broth, simmered until tender and blended to silky perfection. Cream is often added to lend richness and depth to the soup, while a sprinkle of fresh chives or parsley adds a burst of freshness before serving.
Update it: Silky leek and potato soup garnished with crispy pancetta, chive oil, and truffle-infused crème fraîche for a luxurious starter that tantalizes the taste buds.
Leeks – item #70200
Tiny Leeks – item #02709 (pre-order item)
Smoked Salmon Toasts with Mustard Butter
Traditional Recipe: Thinly sliced smoked salmon served atop slices of buttered brown bread, with a generous smear of creamy mustard butter for added flavor. The tangy mustard butter complements the smoky richness of the salmon, while a squeeze of lemon brightens the dish with a burst of citrusy freshness.
Update it: House-smoked salmon served on toasted Irish soda bread rounds, topped with stone ground mustard butter, pickled red onions, and microgreens for an elegant appetizer with layers of flavor and texture.
Bakkafrost Salmon – item #32828
Shuckman’s Smoked Salmon – item #95053
Whole grain mustard – item #95107
Irish Lamb and Turnip Stew
Traditional Recipe: A hearty stew featuring tender pieces of lamb shoulder, turnips, carrots, and pearl onions simmered in a savory broth flavored with thyme, bay leaves, and a splash of stout or red wine. Slow-cooked until the meat is fall-apart tender and the vegetables are meltingly soft, this stew is the epitome of comfort food on a chilly evening.
Update it: Slow-braised Irish lamb and turnip stew featuring sous vide lamb shoulder, heirloom turnips, and baby carrots, finished with a drizzle of rosemary-infused olive oil and a sprinkle of gremolata for a refined twist on a rustic favorite.
Turnips – item #20543
Tiny Turnips – item #02362 (pre-order item)
Freedom Run Farms Lamb Shoulder – item #62502
By celebrating the Irish culture with food, we gain a deeper appreciation for the flavors, techniques, and cultural significance that have shaped Ireland’s culinary heritage. These timeless dishes offer a taste of history and tradition, while giving chefs the opportunity to make them their own!
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new menu ideas.
Are you ready for it?!? As the excitement builds for football season, we’ve crafted a culinary playbook that’s set to score big points for your big game day menu. Whether your patrons are die-hard fans or just in it for the snacks, we’ve got the winning bar bites that will make your patrons want to do a touchdown dance. The best part? Regardless of who wins the game, these menu items are big winners all year round.
Sideline Sliders
Sliders are the MVPs of any menu, offering a playbook of versatility that can please even the most seasoned chef. These mini marvels are like the quarterbacks of the culinary world, ready to run any play with diverse flavor combinations, making them the perfect players for a winning game day spread. From classic to unexpected, sliders bring a culinary touchdown to every palate. It’s a love story between sliders and sports fans!
Black Hawk Beef Sliders (item #30224): Kick off your menu with these Black Hawk beef sliders. 100% local Kentucky Proud F1 American Wagyu beef from Black Hawk Farms is grass-fed and grain-finished, hormone-free, and antibiotic-free.
Creekstone Natural Chuck Beef Sliders (item #23104): Score big with the rich and savory taste of Creekstone Natural Chuck beef sliders – natural angus beef with no antibiotics, hormones, or artificial ingredients.
Freedom Run Farms Lamb Sliders (item #49980): Breakaway from the ordinary and create your perfect slider with Freedom Run Farms Lamb Sliders, adding a touch of gourmet flair that’s a game-changer. Greek lamb sliders anyone?
Brioche-Style Slider Buns (item #90720): These brioche-style slider buns are fully baked & sliced, ready for your slider creations!
No-Huddle Nachos
Nachos are the ultimate game day grub, bringing a winning combination of crunch, zest, and gooey goodness to your menu. Create a classic nacho lineup or a fearless masterpiece, nachos always score big with patrons. Whether it is nachos, tots (totchos) or even fries as your base, you’ll have a blank space to create fun new flavor combinations. What Chefs Want is here to provide you with the ingredients to make it easy!
Raw Yellow Tortilla Chip (item #14766): Tackle your nacho creation with raw yellow tortilla chips, pre-cut and ready to fry.
Raw White Tortilla Chips (item #06131): These raw white corn tortilla chips, produced by Mija Tortilla Company in Louisville, KY, will be the perfect base layer to your nacho masterpiece.
Fresh Pico de Gallo (item #10016): This What Chefs Want Prep Kitchen pico de gallo is the quarterback of freshness, made in house with fresh cut roma tomatoes, yellow onions, jalapenos and cilantro.
Southwest Salsa (item #21353): Turn up the heat with southwest salsa, bringing a bold and spicy flavor that’ll leave your taste buds cheering.
Guacamole Extra Supreme (item #07724): High quality avocado that is ready to use for guacamole or other recipes. Add diced onion, garlic, tomato, and cilantro for an authentic looking and tasting guacamole.
Queso Fresco (item #91221): The firm-textured fresh white cheese is slightly salty, with a mild, tangy taste similar to farmer’s cheese. It’s easily crumbled to sprinkle on dishes like nachos or beans.
Boneless Chicken Wing Blitz
Spicy, tangy or garlicky, boneless wings are a game-changer on any menu. Boneless wings give chefs the perfect palate to show off their sauces and bring the heat to their menu.
Boneless Chicken Fritters (item #04117): Juicy, boneless chicken is a crowd-pleasing appetizer, side dish, entree or children’s meal. Available in whole-muscle larger breast meat chunks that we like to call “boneless wings”
Frank’s Buffalo Hot Sauce (item #21795): Spice up your game with Frank’s Buffalo Hot Sauce – Franks RedHot Buffalo Wings Sauce blends rich, buttery flavor with the signature surge of Franks RedHot Original Cayenne Pepper Sauce. Simply toss and serve for authentic Buffalo wings.
Celery Sticks (item #20043): Keep things crisp with celery sticks, the refreshing sidekick that brings balance to the richness of boneless chicken wings. These pre-cut sticks will save you time!
Blue Cheese Dressing (item #21648): Ken’s Deluxe Bleu Cheese Dressing is a creamy and delicious way to cut through the spice of those wings! Dip in your carrots, celery or the whole wing. We aren’t judging.
Special Teams Sides
When it comes to football food, the sides are more than just the end game. Restaurant patrons are looking for a wide variety of finger foods to enjoy and chefs are looking for easy, gourmet menu additions to wow their guests.
Beer Battered Onions Rings (item #07741): Beer battered thick cut onion rings, double dipped in beer batter for extra crunch. Ready to be fried for the best big game side!
Mac N Cheese Fritters – (item #90638): A blend of sharp and white cheddar cheese, accented with pimentos, garlic and a hint of hot sauce, dusted in panko bread crumbs!
Franks in a Blanket – (item #90662): A classic crowd-pleaser, these are miniature beef frankfurters wrapped in a blanket of puff pasty.
Tater Keg – Bacon Cheddar Chive (item #32424) – Buffalo Chicken (item #32425) or Cheese Bomb (item #32423) : Three times the size of the average tot, these tater kegs are filled with your favorite flavors.
Cheers to you and your big game menus. As for who wins and who loses, we don’t want any bad blood, we just hope everyone has fun and eats some great food.
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new menu ideas.
Top tips for bringing together a healthy menu to appeal to your more health-conscious patrons
In a world where health-conscious dining is on the rise, restaurants are faced with the challenge of catering to a more discerning audience. The demand for nutritious, sustainable, and plant-based options is growing rapidly. To stay ahead of the curve and satisfy health-conscious patrons, chefs can implement strategic changes to their menus. In this blog post, we’ll explore five top tips to help you create restaurant wins for health-conscious consumers.
Lean into Functional Foods
Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.
As the spotlight on mental health intensifies, adaptogens are a sought-after class of ingredients that are believed to help the body resist and adapt to stressors. One such adaptogen that is trending is saffron (item #97219). Saffron, known for its mood-boosting properties, lends a touch of luxury and emotional well-being to dishes. Saffron is believed to alter the concentrations of neurotransmitters like dopamine, norepinephrine, and serotonin in the brain.
Prebiotics like buckwheat are non-digestible fibers or compounds found in certain foods that promote the activity and growth of beneficial bacteria (probiotics) in the gastrointestinal tract. Buckwheat (item #21111) is a gluten-free, nutrient-rich prebiotic food that is a good source of nutrients such as fiber, protein, magnesium, manganese, and antioxidants.
Probiotics like sauerkraut (like the Pickled Pig dill kraut – item #266752) and kimchi (like Napa kimchee item #26574) have beneficial bacteria that promote a healthy balance of microorganisms in the digestive system.
Offer more plant-based entrees
As the demand for plant-based options continues to rise, consider expanding your menu to include more plant-based entrees, and we aren’t just talking salad here. Highlighting produce items as main attractions can be a game-changer. Create vegetable-based dishes and a variety of plant-powered choices will not only attract health-conscious customers but also contribute to the overall sustainability of your menu. For a hearty and satisfying option, consider the robust and savory Portabella mushrooms (item #30025, #30008 or #30030), perfect for grilling or roasting as a centerpiece in a plant-based dish. Jackfruit (item #90141) is also incredibly popular as a meat substitute in savory dishes like curries, stews, tacos, and sandwiches. Its ability to absorb flavors makes it a versatile ingredient in plant-based cooking.
Consider incorporating trendy and nutrient-dense ingredients like quinoa (item #19976), lentils (item #93806), and plant-based proteins to add depth and satisfaction to your plant-based offerings. Emphasizing the health benefits of these ingredients in your menu descriptions can resonate with health-conscious consumers, encouraging them to make nutritious choices when dining out.
Plant-based proteins with options like tofu (item #80024) and tempeh (item #99682) are also great additions. These protein-packed alternatives not only provide a substantial base for various dishes but also absorb the flavors of accompanying ingredients, making them ideal for creating diverse and delicious plant-based entrees.
To cater to those looking for a meaty experience without the animal products, consider incorporating Impossible Meats. This innovative plant-based meat substitute mirrors the taste and texture of traditional meat, providing a familiar yet entirely plant-based option for your health-conscious patrons. You can find Impossible Ground Pork (item #26939) or Impossible Ground Beef (item #03198).
Offer healthy drinks & mocktails
Extend your commitment to health-conscious dining beyond the food menu by introducing healthy drinks and mocktails. Incorporate trendy options like kombucha, known for its probiotic benefits. Craft refreshing mocktails using fresh ingredients, herbs, and spices to provide a non-alcoholic alternative that complements your menu.
If you are looking for a great Kombucha to add to your lineup you can try Elixir (search Elixir in the app), with flavors like Blueberry Pomegranate, Harvest Cider, Lavender Lemonade, Pineapple Ginger and Raspberry Limeade if you are in the Midwest/central region. Or try Rowdy Mermaid (search Rowdy Mermaid in the app) if you are in our Colorado region, in flavors like Strawberry Tonic, Watermelon Bloom, Hello Ginger or Savory Peach.
Collagen is still having its moment right now as well. Collagen is often associated with its potential to promote skin health, joint health, and overall well-being. Circle is a sparkling collagen water focused on making healthier options accessible, enjoyable and affordable. Circle comes in flavors like Raspberry Hibiscus (item #22710), Lemon Mint (item #22711), Vanilla Pear (item #22712) and Watermelon Thyme (item #22713).
Use our Natalies juices or our variety of purees to craft creative and healthy alternatives to alcoholic cocktails and garnish them with something from our huge variety of edible micro flowers.
Showcase sustainable & healthy seafood
Highlighting sustainable seafood serves as an opportunity to educate consumers about making ethical choices in seafood consumption. Collaborate with trusted suppliers adhering to sustainable practices to build transparency and trust with your health-conscious clientele. Sustainable seafood not only offers ecological benefits but is also rich in omega-3 fatty acids, providing a nutrient-dense and heart-healthy dining option. Consider featuring seasonal and local seafood options to emphasize freshness and reduce the carbon footprint. By showcasing sustainable seafood, you contribute to your customers’ well-being and play a role in preserving the delicate balance of our oceans for future generations.
Mariblu shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices. This 100% phosphate-free shrimp comes in a large variety of sizes to fit your menu needs. You can find our Mariblu shrimp options by searching Mariblu on our ordering app or site.
Laguna Blanca Salmon is another wonderful healthy option. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. You can find these options on our site by searching Laguna Blanca.
Educate consumers about your menu items
Share the story behind your menu items to educate consumers about the health benefits of your dishes and their origins. For instance, highlight unconventional healthy protein options or promote antibiotic-free meat. Mention reputable producers and what makes them so special to build trust and transparency with your customers. Incorporate this information into your menu descriptions or create a separate section dedicated to the health-conscious choices available.
For example: Make sure when talking about duck on the menu, that in the description you mention the lower fat and calorie content compared to many other meats, making it a winning pick for those who crave incredible flavors while upholding a balanced diet. Take it a step further and share the details of the source. If you are using our Maple Leaf Farm duck you can share their particular dedication to sustainability and quality.
Or share the story of Joyce Farms chicken and their belief that small farmers, with their deep caring and passion for the animals, are the best at raising them, often using age-old artisan methods passed down through generations. They use no pesticides, animal by-products, hormones, growth stimulators or antibiotics EVER.
Creekstone Farms Angus Beef stands out for its commitment to quality and ethical practices in beef production. Embracing organic farming principles and ensuring humane animal handling, they prioritize a farming approach free of antibiotics and hormones. With a dedication to transparency, Creekstone Farms is not only passionate about delivering premium Angus beef but also strives to educate customers and consumers about the origins of their food, fostering a deeper understanding and appreciation for sustainable and responsible farming practices.
Highlighting producers like these add value to your menu items and make your patrons feel good about the choices they make at your restaurant.
Create easy healthy grab-and-go options
Recognizing the fast-paced lifestyles of many customers, offer easy and healthy grab-and-go options. To-go parfait cups filled with nutritious ingredients, such as Greek yogurt, fresh fruits, and granola, make for a convenient and satisfying choice. Consider other portable options like salads in a jar or protein-packed snack boxes to cater to health-conscious consumers on the move.
We have the perfect Parfait Combo Kit + Lid (item #34031) for your grab and go needs! This clear cup is a portable, fast, convenient, and easy-to-use package for yogurt parfaits and savory snack combinations.
Grandola Granola is a gourmet granola that’s made by hand, cured, nut free, gluten-free, and vegan with flavors like Autumn (item #18929 – Chai/Pumpkin spice with apricots and cranberries) and Ella’s Favorite (item #18932 – Madagascar vanilla, cherries and cranberries).
Pair granola with Greek or regular yogurt for easy options for your customers!
By incorporating these top tips, chefs can successfully cater to health-conscious consumers, fostering a dining environment that aligns with the growing demand for plant-based, sustainable, and transparent culinary choices. This strategic approach not only expands your customer base but also plays a vital role in enhancing the well-being of your patrons. Adapting to the evolving preferences of health-conscious consumers isn’t merely a passing trend; it’s a fundamental strategy for ensuring enduring success in the dynamic restaurant industry.
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.
Valerie Samutin, the founder of Freedom Run Farm, embarked on a remarkable path that took her from the bustling streets of downtown Chicago to the serene pastures of rural Kentucky. Her trajectory was guided by a love for lamb and a determined mission to enhance the culinary experience surrounding this exceptional meat. Unhappy with the quality of lamb available, Valerie decided to take matters into her own hands. What began as a desire to enjoy top-tier lamb evolved into a full-fledged commitment to sustainable agriculture, a steadfast dedication to the renaissance of Kentucky’s lamb industry, and the establishment of Freedom Run Farm. In this interview, Valerie shares the mission behind Freedom Run Farm and what makes Freedom Run Farm lamb so exciting to chefs.
Q: Can you tell us about your journey and how you came to establish Freedom Run Farm?
Valerie: Absolutely. My journey to Freedom Run Farm has been quite an adventure. I set out on a mission to recreate the wonderful roasted lamb meal my husband and I had on our wedding night and to my dismay, we couldn’t find high-quality lamb. This prompted me to embark on a journey of learning about lamb shepherding from the ground up. So, after 25 years of working in downtown Chicago in real estate, we left and started our family farm in Kentucky in 2011. Starting the farm was the hardest thing I’ve ever done, but I had a desire to create a path to market for fellow shepherds.
Q: What inspired you to bring shepherds together and focus on lamb production?
Valerie: I wondered why lamb wasn’t more popular, and I discovered that 80% of lamb sold in the United States is imported. It can often be perceived as gamey and lamb production was inconsistent, which didn’t help its reputation. My goal was to build a brand that is committed to a premium eating experience every time, whether its in your home or in your favorite restaurant. I wanted to create a consistent, high-quality lamb product, so I embarked on a journey with farm-to-table chefs to develop a specification that would make chefs EXCITED about lamb.
Q: Can you tell us about the specifications you developed for Freedom Run Farm lamb?
Valerie: We begin an 18-month product development process with committed chefs, going back-and-forth about various breeds, grow out weights, finishing rations, etc. We knew we hit the jackpot when chefs across the board kept talking about what are now our specifications: great taste, marbleization, and generous portion size. We create these specifications by using our Appalachian heritage breed, committing to sustainable farming, and our unique finishing program. The result is a consistently high-quality and delicious lamb that chefs love.
This really is the lamb that chefs want, because they helped create it.
Our culinary-centric focus sets us apart. We aim to provide a great dining experience every time someone enjoys our lamb.
Q: How do you make lamb more approachable for diners, especially those who may find it intimidating?
Valerie: Its surprising how many people have never tried lamb but think they don’t like it, or they had a bad experience with a lesser quality product. Lamb can be introduced in various ways, and ground lamb is an excellent gateway. It’s as simple to cook as a great steak. Other options include lamb patties for burgers, lamb tartare, or incorporating ground lamb into dishes like lasagna.
I like to think of lamb as a little black dress. You can dress it up for fancy dinner party, for example, our racks, or it can be down-home barbecue in the back yard style, like our bluegrass ribs or smoked lamb shoulder. It is incredibly versatile, and the flavor range is rich, luxurious, and actually a bit decadent, like a good piece of dark chocolate can be!
You can find Freedom Run Farm lamb on the What Chefs Want website and app by searching Freedom Run. You can also search these popular lamb items by their codes below:
Bluegrass Lamb Ribs – Item #62510
Ground Lamb – Item #62538
Lamb Leg Deboned – Item #62505
Lamb Foreshank – Item #62514
Whole Lamb – Item #62500
Q: How does sustainability play a role in the taste and quality of Freedom Run Farm lamb?
Valerie: Sustainability is closely tied to our lamb’s taste and quality. Our sheep are raised in a natural environment, which reduces stress and contributes to the excellent taste. They graze on diverse pastures, and sustainable practices help maintain the health of the land, resulting in a premium product.
We have a partnership with Land to Market based on regenerative agricultural practices. It provides a measurable way to document sustainability efforts. We believe lamb is one of the most sustainable proteins, and our commitment to this approach ensures the well-being of our land, family, and flock.
With the vertical integration of our own processing facility 2 years ago, we have final quality assurance from the pasture all the way to the plate now.
Q: How has the collaborative process with chefs contributed to the success of Freedom Run Farm?
Valerie: Collaboration with chefs has been a vital part of our success. Chefs helped create our lamb specifications, and their input remains essential. We want them to feel empowered and part of our program’s success.
The most rewarding aspect of this journey has been seeing the positive impact our program has on families and communities. We’re focused on making sure we have a living wage for our shepherds but do our best to keep prices for chefs and consumers as low and competitive as possible. I want to keep it affordable because the more people eating great lamb the better!
Knowing that we are supporting local shepherds, providing a premium product that chefs love, and contributing to sustainable agriculture is incredibly fulfilling. It’s a journey that brings together passion, quality, and a shared commitment to excellence.
Q: What are your goals for the future of Freedom Run Farm?
Valerie: Our Freedom Run Farm consortium was born in Kentucky, but now has grown to source from multiple regions throughout the U.S. Our goal is to keep growing our program and reaching more regions. As our program grows, we aim to work with more shepherds who share our commitment to quality and sustainability.
We want to continue providing a consistent, high-quality product while ensuring that shepherds are paid a living wage. We’re passionate about making great lamb accessible to as many people as possible.
As a chef, your creativity knows no bounds when it comes to crafting unique and unforgettable dishes. To help you take your culinary creations to the next level, we’ve gathered a selection of ingredients from What Chefs Want and shared some ideas to help you think of these ingredients in a new way. Let’s explore how you can incorporate these exceptional ingredients into your menu to inspire and delight your customers while discovering their unique qualities.
16 oz. Bone-in Kansas City Strip (Item #05573)
Unique Preparation Idea: “Savory Bone Marrow Butter”
Let’s begin with the 16 oz. Bone-in Kansas City Strip, a prime cut that boasts unparalleled tenderness and taste. Aged to perfection for an average of 28 days, this steak offers a depth of flavor that’s revered by chefs worldwide. What sets it apart is the bone, which remains intact, infusing the meat with a richer, deeper flavor cherished by steak lovers everywhere.
To celebrate this exceptional steak, try creating a “Savory Bone Marrow Butter.” Roast the bone until the marrow is rich and luscious, then whip it into softened butter, adding fresh herbs and a touch of lemon zest for brightness. Serve a dollop on top of a perfectly grilled Kansas City Strip to elevate the flavor profile and provide a melt-in-your-mouth experience.
Laguna Blanca Salmon Fillet (COMING SOON!)
Unique Preparation Idea: “Patagonian Salmon Crostini with Avocado Cream”
Our next stop takes us to Region XII Magallanes in Patagonia, where the Laguna Blanca Salmon Fillet hails from. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. This salmon offers exceptional quality for its price.
To showcase the unique qualities of this salmon, consider preparing “Patagonian Salmon Crostini with Avocado Cream.” Start by gently searing thin slices of the salmon fillet to highlight its buttery texture. Then, serve the salmon atop crostini spread with a silky avocado cream, garnished with microgreens and a drizzle of lemon-infused olive oil. This elegant and fresh dish highlights the salmon’s impeccable quality and its eco-friendly origin, making it a delightful addition to your menu.
Our culinary adventure now turns to the 8oz Creekstone Burger Patties. These all-natural patties come from humanely-raised, vegetarian-fed cattle, and they are free from antibiotics, hormones, additives, and artificial ingredients. What sets them apart beyond just the quality of the beef, is the high-tech patty machine we use in-house to create the patties, which guarantees a tender, handcrafted bite every time.
To create a gourmet burger experience, try a “Balsamic Glazed Bacon Burger.” Brush these all-natural patties with a balsamic glaze while grilling, then top them with crispy bacon, caramelized onions, and creamy goat cheese. Serve on a toasted brioche bun for a burger that’s a testament to quality and craftsmanship.
16 oz. Centercut Pork Loin Chop (Item #05680)
Unique Preparation Idea: “Porterhouse Pork with Apple Chutney”
Our next destination is the 16 oz. Centercut Pork Loin Chop. This exquisite cut captivates guests with its presentation while remaining affordable. The center-cut porterhouse blends loin and tenderloin for an elevated dining experience. Expertly carved in-house daily, this chop promises both luxury and value.
To create a conversation starter on your menu, prepare “Porterhouse Pork with Apple Chutney.” Grill the center-cut pork loin chop to perfection and serve it with a side of homemade apple chutney. The sweet and tangy chutney complements the savory pork, creating a delightful contrast of flavors that makes your guests feel they’re dining at a five-star establishment.
Red Grouper, Skin-on Fillet (Item #48046)
Unique Preparation Idea: “Citrus-Herb Grouper en Papillote”
Our journey now takes us to the world of seafood with the Red Grouper, Skin-on Fillet. This fillet is part of our Boat Direct Program, which champions small fishermen and ensures a 48-hour delivery from catch to you. Managed sustainably against overfishing, it’s heralded as a ‘Good Alternative’ by Seafood Watch.
To make the most of this clean-eating fish, try “Citrus-Herb Grouper en Papillote.” Wrap the red grouper fillet in parchment paper with slices of citrus, fresh herbs, and a drizzle of olive oil. Steam it to perfection, allowing the flavors to meld inside the pouch. The result is a clean, flavorful, and visually stunning dish that showcases the grouper’s delicate taste.
Shrimp 16/20 PD Tail-on (Item #48642)
Unique Preparation Idea: “Saffron and Garlic Shrimp Risotto”
Our final destination is the Shrimp 16/20 PD Tail-on, peeled and deveined to retain their elegant tails. These raw shrimp are known for their versatility, consistently delighting guests across a range of dishes.
To showcase these shrimp, consider preparing a “Saffron and Garlic Shrimp Risotto.” Incorporate the succulent shrimp into a creamy saffron and garlic risotto. The shrimp’s natural sweetness and elegant presentation with tails intact will impress your diners, making this dish a standout on your menu.
With these premium ingredients from What Chefs Want, you have the opportunity not only to create exceptional dishes but also to share their unique stories and features with your customers.
To make your menu shine and get the most bang for your buck, talk to your customer advocate. They’re experts at enhancing your existing center-of-the-plate offerings. Whether you’re looking to add variety, improve value, or simply elevate your menu, they’ve got you covered. It’s all about aligning our premium products with your unique menu needs to create delightful dining experiences. Don’t miss out—reach out to them today and let’s make your menu even more amazing!
Give any BBQ dish a boost of umami with Korean Bulgogi Sauce. Savory, salty, and sweet – this sauce is perfect for marinating, grilling, and basting meat.
Berry Beef, named after poet and agrarian philosopher Wendell Berry, is committed to good animal and land stewardship, and to farmers getting paid a livable wage for their hard work. Our dry-aged Angus beef is raised and processed humanely in Henry County, Kentucky. Our farms raise animals on grass and finish them on grain according to standards set by the Berry Center.
Item 26695 – 2/5 Lb Case
I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”