ORDERING GUIDE
CHEF specialties
Welcome to the Chef Specialties Guide, a curated collection of premium produce and ingredients designed to elevate your culinary creations This guide provides concise, flavor-focused descriptions of each specialty item, offering chefs a valuable resource for enhancing their dishes with unique and high-quality ingredients Explore the diverse flavors and textures of these exceptional products to inspire and refine your culinary artistry
BABY ARTICHOKE
Baby artichokes have a delicate, slightly nutty flavor and a tender texture Their fragrance is mild and slightly sweet They are often used in salads, pastas, and as a garnish for various dishes Baby artichokes can be steamed, grilled, or sautéed, making them versatile in culinary applications They are appreciated for their tender leaves and heart, which do not require as much preparation as larger artichokes
Firecot apricots are known for their vibrant orange color and sweet-tart flavor They have a fragrant aroma that is both fruity and floral These apricots are perfect for snacking, baking, or adding to salads and desserts They can also be used in jams and preserves, providing a rich and flavorful addition The tray pack format ensures they are ripe and ready to eat, making them convenient for culinary use
BANANA LEAVES
Frozen banana leaves are typically used for their aromatic properties and ability to impart a subtle, sweet flavor to food They have a mild, fresh fragrance reminiscent of tropical fruits These leaves are often used to wrap and steam fish, rice, or meat, infusing the dish with a distinctive taste Banana leaves are also popular in Asian and Latin American cuisines They add a decorative and functional element to culinary presentations
HARICOT VERT BEANS
Haricot vert beans, also known as French green beans, have a crisp texture and a delicate, slightly sweet flavor They possess a fresh, green aroma that is light and pleasant These beans are often used in salads, sautéed as a side dish, or incorporated into casseroles and stir-fries Clipping the ends makes them ready for immediate cooking, saving preparation time They are prized for their tender yet crunchy texture
BABY CANDY STRIPE BEETS
Baby candy stripe beets, or Chioggia beets, are known for their striking pink and white rings inside They have a sweet, earthy flavor and a mild aroma These beets are often roasted, steamed, or used raw in salads to showcase their beautiful color They can also be pickled or pureed into soups and sauces Their visually appealing appearance makes them a favorite in gourmet dishes
BABY GOLD BEETS
Baby gold beets have a sweet, slightly earthy flavor and a vibrant golden color Their aroma is mild and earthy, similar to red beets but less intense They are often roasted, steamed, or used raw in salads Gold beets can also be pickled or pureed into soups and sauces Their bright color adds a visual appeal to any dish
BABY RED BEETS
Baby red beets have a sweet, earthy flavor and a deep red color Their aroma is rich and earthy They are commonly roasted, steamed, or used raw in salads and slaws Red beets can also be pickled, adding a tangy flavor to their sweetness They are rich in nutrients and add a vibrant color to culinary presentations
GOOSE BERRIES
Gooseberries have a tart, slightly sweet flavor and a firm texture Their aroma is fruity and slightly tangy They are often used in jams, pies, and desserts, as well as savory dishes like sauces and chutneys Gooseberries can also be eaten fresh or dried They add a unique, tart flavor to various recipes
BABY SHANGHAI BOK CHOY
Baby Shanghai bok choy has a mild, slightly sweet flavor and a tender, crisp texture Its aroma is fresh and slightly cabbage-like It is often used in stir-fries, soups, and steamed dishes Baby bok choy can be sautéed or used raw in salads for added crunch It is a staple in Asian cuisine, valued for its delicate flavor and versatility
BROCCOLINI
Broccolini has a mild, slightly sweet flavor with a hint of pepperiness Its aroma is fresh and green, similar to broccoli but milder It is often steamed, sautéed, or roasted and used as a side dish or in salads Broccolini's tender stems and florets make it versatile in various li li ti It i well with garlic, lemon, and soy sauc
BRUSSEL SPROUT HALVES
Brussels sprout halves have a slightly bitter, nutty flavor that becomes sweet and caramelized when roasted Their aroma is earthy and cabbage-like They are often roasted, sautéed, or steamed and served as a side dish Brussels sprouts can also be shredded and used in salads or slaws They are rich in nutrients and add a robust flavor to d
Fresh cacao has a complex flavor profile that includes fruity, nutty, and slightly bitter notes Its aroma is rich and chocolatey with hints of fruitiness It is often used to make chocolate, desserts, and beverages Fresh cacao beans can be eaten raw or roasted and ground into cocoa powder They add an intense chocolate flavor to culinary creations
BUNCHED BABY RAINBOW CARROTS
Baby rainbow carrots have a sweet, crisp flavor and come in a variety of colors, including orange, purple, yellow, and red Their aroma is fresh and carroty They are often used in salads, roasted, or steamed as a side dish Rainbow carrots add a colorful and nutritious element to dishes They can also be used in soups and stews for added flavor and texture
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Baby ra crisp flavor and com rroty They are oft side dish
Clipping use, saving preparation time They add a colorful and nutritious element to dishes
BAB TOP)
Baby orang crisp flavor and a bright orange color Their aroma is fresh and carroty They are often used in salads, roasted, or steamed as a side dish
Clipping the tops makes them ready for immediate use, saving preparation time They are rich in nutrients and add a vibrant color to dishes
CAULIFLOWER (FLORENTINO)
Florentino cauliflower has a mild, slightly nutty flavor and a tender texture Its aroma is fresh and cabbage-like It is often roasted, steamed, or used in soups and casseroles Florentino cauliflower can also be mashed or pureed for a creamy side dish It adds a nutritious and flavorful element to various recipes
CAULIFLOWER (ORANGE)
Orange cauliflower has a mild, slightly sweet flavor and a bright orange color Its aroma is fresh and cabbage-like It is often roasted, steamed, or used in soups and casseroles Orange cauliflower can also be mashed or pureed for a creamy side dish Its vibrant color adds a visual appeal to dishes
CAULIFLOWER (PURPLE)
Purple cauliflower has a mild, slightly sweet flavor and a vibrant purple color Its aroma is fresh and cabbage-like It is often roasted, steamed, or used in soups and casseroles Purple cauliflower can also be mashed or pureed for a creamy side dish Its bright color adds a visual appeal to dishes
CAULI OLOR)
Tri-color cauliflower includes white, orange, and purple varieties, each with a mild, slightly sweet flavor Their aroma is fresh and cabbage-like They are often roasted, steamed, or used in soups and casseroles Tri-color cauliflower can also be mashed or pureed for a creamy side dish The mix of colors adds a visual appeal to dishes
CHARD (RAINBOW)
Rainbow chard has a slightly earthy, mildly sweet flavor and vibrant, colorful stems Its aroma is fresh and slightly beet-like It is often sautéed, steamed, or used in soups and stews Rainbow chard can also be used raw in salads for added color and texture Its bright stems and leaves add a visual appeal to dishes
CHARD (RED)
Red chard has a slightly earthy, mildly sweet flavor and vibrant red stems Its aroma is fresh and slightly beet-like It is often sautéed, steamed, or used in soups and stews Red chard can also be used raw in salads for add d l d t t It b i ht red stems and dark green leaves ad
Baby corn has a m a tender, crisp texture Its aroma is fresh and slightly corn-like It is often used in stir-fries, salads, and as a garnish for various dishes Baby corn can also be steamed, grilled, or pickled Its small size and tender texture make it a versatile ingredient in culinary applications
Choclo corn pieces have a sweet, starchy flavor and a tender texture Their aroma is fresh and slightly corn-like They are often used in soups, stews, and salads Choclo corn can also be added to casseroles and baked dishes Freezing preserves their sweet flavor and tender texture
DRAGONFRUIT
Dragonfruit has a mild, slightly sweet flavor with a texture similar to kiwi Its aroma is fresh and subtle It is often used in fruit salads, smoothies, and desserts Dragonfruit can also be eaten fresh or used as a garnish ppearance make it a popular choice in
DR W)
Yellow dragonfruit has a slightly sweeter flavor compared to the red variety, with a texture similar to kiwi Its aroma is fresh and subtle It is often used in fruit salads, smoothies, and desserts Yellow dragonfruit can also be eaten fresh or used as a garnish Its bright yellow skin and unique appearance make it a popular choice in culinary presentations
ENDIVE BELGIAN (RED)
Red Belgian endive has a slightly bitter, crisp flavor with a hint of sweetness Its aroma is fresh and slightly nutty It is often used in salads, appetizers, and as a garnish Red Belgian endive can also be braised or grilled Its vibrant red color adds a visual appeal to dishes
ENDIVE BELGIAN (WHITE)
White Belgian endive has a slightly bitter, crisp flavor with a hint of sweetness Its aroma is fresh and slightly nutty It is often used in salads, appetizers, and as a garnish White Belgian endive can also be braised or grilled Its pale color and crisp texture make it a versatile ingredient in culinary applications
Fresh Mission figs with a soft, chewy texture Their aroma is fruity and slightly honeyed They are often used in desserts, salads, and cheese platters Fresh figs can also be roasted, grilled, or made into jams and preserves Their rich flavor and texture make them a favorite in both sweet and savory dishes
FUYU PERSIMMONS
Fuyu persimmons have a sweet, honey-like flavor and a crisp texture Their aroma is fruity and slightly floral They are often eaten fresh, sliced into salads, or used in desserts Fuyu persimmons can also be baked, dried, or made into jams and preserves Their sweet flavor and vibrant color make them a popular choice in culinary applications
GARLIC (BLACK)
Black garlic has a sweet, molasses-like flavor with a rich, umami taste Its aroma is deep and slightly caramel-like It is often used in sauces, marinades, and dressings Black garlic can also be used to enhance the flavor of meats, vegetables, and soups Its unique flavor profile adds depth and complexity to dishes
RED GUAVA
Red guava has a sweet, tropical flavor with a slightly tart undertone and a soft, grainy texture Its aroma is strong and fruity, often filling the room with a sweet, tropical scent It is often eaten fresh, used in smoothies, desserts, and jams Red guava can also be made into sauces or added to savory dishes for a unique flavor twist Its vibrant color and rich taste make it a versatile ingredient in culinary creations
THAI GUAVA
Thai guava has a mildly sweet flavor with a crisp, crunchy texture, similar to an apple Its aroma is fresh and slightly floral It is often eaten fresh, with or without a dip of salt and chili Thai guava can also be used in salads, smoothies, and desserts Its firm texture and mild flavor make it a refreshing and versatile fruit
MEYER LEMON FANCY
Meyer lemons have a sweeter, less acidic flavor compared to regular lemons, with a hint of mandarin orange Their aroma is fresh, floral, and slightly sweet They are often used in desserts, beverages, marinades, and dressings Meyer lemons can also be used in savory dishes to add a subtle citrus note Their thin, fragrant skin is oft d f d hing
KALE FLO D SAVOY)
Flowering kale, also known as Salad Savoy, has a mild, slightly peppery flavor and a crisp texture Its aroma is fresh and slightly earthy It is often used in salads, as a garnish, or in decorative vegetable platters Flowering kale can also be sautéed or steamed as a side dish Its vibrant, frilly leaves add visual appeal to culinary presentations
FRISEE LETTUCE
Frisee lettuce has a slightly bitter, crisp flavor with a tender texture Its aroma is fresh and slightly peppery It is often used in salads, providing a contrast to sweeter greens Frisee can also be used as a garnish or in sandwiches Its curly, frilly leaves add texture and visual interest to dishes
FRISEE BLONDE LETTUCE
Blonde frisee lettuce has a mild, slightly bitter flavor and a crisp, tender texture Its aroma is fresh and slightly peppery It is often used in salads, providing a contrast to sweeter greens Blonde frisee can also be used as a garnish or in sandwiches Its light, curly leaves add texture and visual interest to dishes
LITTLE GEM LETTUCE
Little Gem lettuce has a sweet, crisp flavor and a tender texture, similar to a cross between romaine and butter lettuce Its aroma is fresh and slightly sweet It is often used in salads, as a base for appetizers, or in sandwiches Little Gem can also be grilled or sautéed Its small, compact heads make it a versatile and attractive addition to culinary presentations
LOLLO ROSSA LETTUCE
Lollo Rossa lettuce has a mild, slightly nutty flavor and a crisp, tender texture Its aroma is fresh and slightly sweet It is often used in salads, providing a contrast to other greens Lollo Rossa can also be used as a garnish or in sandwiches Its frilly, red-tinged leaves add color and texture to dishes
The Asian bistro mushroom mix includes Shiitake, Royal trumpet, and Pearl oyster mushrooms Their collective aroma is deep, earthy, and slightly nutty Often used in stir-fries, soups, and Asian-inspired dishes, this mix can also be sautéed or grilled as a side dish Their diverse flavors and textures add depth to various culinary applications
The exotic chef blend includes four varieties of mushrooms, which may vary depending on the harvest Their collective aroma is deep, earthy, and slightly nutty These mushrooms are often used in gourmet dishes, sautéed, grilled, or added to soups and stews The blend can enhance the flavor of sauces and gravies Their diverse flavors and textures add depth and complexity to culinary creations
MUS C ORG
MUSHROOM EXOTI
AST MIX
The exotic oven roast mix includes Lion’s Mane, Royal Trumpet, and Maitake mushrooms with unique flavors and textures, perfect for roasting Their collective aroma is deep, earthy, and slightly nutty They are often roasted and used as a side dish, in salads, or as a topping The mix can also be sautéed or grilled These mushrooms add robust flavors and depth to various culinary creations
MUSHROOM GOLDEN OYSTER
Golden oyster mushrooms have a mild, slightly nutty flavor and a delicate, velvety texture Their aroma is fresh and slightly woody They are often used in stir-fries, soups, and sautéed dishes Golden oyster mushrooms can also be grilled or roasted Their bright yellow color and delicate texture ma ppealing and versatile ingredient
MUSHROOM GO
E MIX
The gourmet sauté mix includes Royal Trumpet, Maitake, and Golden Oyster mushrooms Their deep, earthy, and slightly nutty aroma enhances gourmet dishes These mushrooms are ideal for sautéing, grilling, or adding to soups and stews The mix also enhances the flavor of sauces and gravies Their diverse flavors and textures add depth a tions
MUSHROOM KING OYSTER SLICED
Sliced king oyster mushrooms have a rich, umami flavor and a firm, meaty texture Their aroma is deep and slightly nutty They are often used in stir-fries, grilled, or sautéed as a meat substitute Sliced king oyster mushrooms can also be added to soups and stews Their robust flavor and texture make them a versatile ingredient in vegetarian and vegan dishes
MUSHROOM KING TRUMPET ORGANIC
King trumpet mushrooms have a rich, umami flavor and a firm, meaty texture Their aroma is deep and slightly nutty They are often used in stir-fries, grilled, or sautéed as a meat substitute King trumpet mushrooms can also be added to soups and stews Their robust flavor and texture make them a versatile ingredient in vegetarian and vegan dishes
MUSHROOM LIONS MANE
Lion's mane mushrooms have a unique, seafood-like flavor and a tender, meaty texture Their aroma is fresh and slightly earthy They are often used as a meat substitute in vegetarian and vegan dishes Lion's mane mushroom , or added to soups and stews Their distinc make them a popular choice in gourmet recip
MUS KE
Maitake mushrooms, al -woods, have a rich, earthy flavor and a firm texture Their aroma is deep and slightly nutty They are often used in stir-fries, soups, and sautéed dishes Maitake mushrooms can also be grilled or roasted Their robust flavor and texture make them a versatile ingredient in various culinary applications
MUSHROOM MAITAKE FRONDOSA
Organic maitake frondosa mushrooms have a rich, earthy flavor and a firm texture Their aroma is deep and slightly nutty They are often used in stir-fries, soups, and sautéed dishes Organic maitake frondosa mushrooms can also be grilled or roasted Their robust flavor and texture make them a versatile ingredient in various culinary applications
MUSHROOM OYSTER GREY ORGANIC
Grey oyster mushrooms have a mild, slightly nutty flavor and a delicate, velvety texture Their aroma is fresh and slightly woody They are often used in stir-fries, soups, and sautéed dishes Grey oyster mushrooms can also be grilled or roasted Their delicate flavor and texture make them a versatile ingredient in various culinary applicatio
MUS OYSTER
Pearl oyster mushrooms have a mild, slightly nutty flavor and a delicate, velvety texture Their aroma is fresh and slightly woody They are often used in stir-fries, soups, and sautéed dishes Pearl oyster mushrooms can also be grilled or roasted Their delicate flavor and texture make them a versatile ingredient in various culinary applications
HOUSE MIX
The prime steakhouse mushroom mix includes Royal Trumpet, Maitake, and Pearl Oyster mushrooms Their deep, earthy, and slightly nutty aroma enhances steaks and other meats This mix is ideal for sautéing, grilling d stews, providing depth and complexity to MUSHROOM
QUAIL EGGS
Quail eggs have a delicate, rich flavor and a tender texture Their aroma is mild and slightly sweet They are often used in salads, appetizers, and garnishes Quail eggs can be boiled, poached, or fried Their small size and unique flavor make them a popular choice in gourme
MUSHROOM
PIZZA MIX
The wood-fired pizza mushroom mix includes Maitakes, Lion's Mane, and Golden Oyster mushrooms, perfect for pizza toppings
Their deep, earthy, and slightly nutty aroma adds depth to pizzas
The mix can also be sautéed or grilled for other dishes Enhance savory creations with these robust flavors
VIDALIA ONION COLOSSAL
Vidalia colossal onions have a sweet, mild flavor and a crisp texture
Their aroma is fresh and slightly sweet They are often used raw in salads, sandwiches, and salsas, as well as cooked in various dishes
Vidalia onions can be caramelized grilled or roasted Their large size and sweet fl y applications
MARB
TATO
Marble mixed m of small, colorful potatoes with a ma is earthy and slightly nutty They are often roasted, boiled, or used in salads The mix of colors adds visual appeal to dishes Marble potatoes can also be used in stews an
Purple creamer pot earthy flavor and a creamy, tender texture Their aroma is earthy and slightly nutty They are often roasted, boiled, or used in salads Purple creamer potatoes can also be used in stews and casseroles Their vibrant color adds visual appeal to dishes PURP TATO
Radicchio Treviso g y p avor with a hint of sweetness Its aroma is fresh and slightly nutty It is often used in salads, grilled, or roasted Radicchio Treviso can also be used as a garnish or in risottos Its vibrant red color and unique flavor make it a favorite in Italian cuisine
BABY PATTY PAN SQUASH
Baby patty pan squash has a mild, slightly sweet flavor and a tender texture Its aroma is fresh and slightly nutty It is often used in salads, sautéed, or grilled Baby patty pan squash can also be roasted or stuffed Its small, scalloped shape adds visual appeal to dishes
BABY SUNBURST SQUASH
Baby sunburst squash has a mild, slightly sweet flavor and a tender texture Its aroma is fresh and slightly nutty It is often used in salads, sautéed, or grilled Baby sunburst squash can also be roasted or stuffed Its small, bright yellow shape adds visual appeal to dishes
BABY ZUCCHINI SQUASH
Baby zucchini has a mild, slightly sweet flavor and a tender texture Its aroma is fresh and slightly nutty It is often used in salads, sautéed, or grilled Baby zucchini can also be roasted or stuffed Its small size and tender texture make it a versatile ingredient in various culinary applications
Campari to Their arom salads, san roasted or versatile ing
Squash blossoms have a delicate, slightly sweet flavor and a tender texture Their aroma is fresh and slightly floral They are often used in salads, stuffed, or fried Squash blossoms can also be used as a garnish or in soups Their bright, delicate petals add visual appeal to dishes
Flavor Bom juicy texture used in sala also be roasted or grilled Their burst of flavo make them a popular choice in culinary creation
TOMATO (HONEYBOMB)
Honeybomb tomatoes have a sweet, honey-like flavor and a juicy texture Their aroma is fresh and slightly floral They are often used in salads, salsas, and sandwiches Honeybomb tomatoes can also be roasted or grilled Their sweet flavor and juicy texture make them a versatile ingredient in various culinary applications
TOMATO (KUMATO)
Kumato tomatoes have a rich, slightly sweet flavor with a hint of smokiness and a firm texture Their aroma is fresh and slightly earthy They are often used in salads, sandwiches, and salsas Kumato tomatoes can also be roasted or grilled Their unique color and robust flavor make them a versatile ingredient in culinary creations
Lollibomb to lavor and a is fresh and slightly tangy They are , and sandwiches Lollibomb tomatoes d Their burst of flavor and juicy texture e in culinary creations
Basil has nt, adding a fresh and aromatic flavor to dishes Its fragrance is strong and sweet, with a slightly spicy undertone The leaves are tender and smooth, releasing a robust aroma when crushed This herb is a staple in many cuisines, particularly in Italian and Thai cooking, enhancing the taste of sauces, salads, and soups
