CW Magazine - Spring/Summer 2024

SPRING/SUMMER 2024

The Delectable Convergence of Perenn

Vernick Fish P. 18

A Moveable Feast Dallas

Technician

CW Shining Bright

CHRISTOPHER PAPPAS FOUNDER, PRESIDENT AND CEO

The Chefs’ Warehouse has never been stronger, and our future has never been more vibrant than this Spring-Summer 2024!

Whether you’re in North America, Caribbean or the Middle East, CW is thrilled to be serving up the world's greatest ingredients for exciting warm weather menus. With summer weekend BBQs around the corner, there’s so much to look forward to like platters of fresh and grilled vegetables (Ultimate Artichokes!), gorgeous seasonal salads, artisan charcuterie/cheese boards, seafood towers of clams, oysters, the Right Shrimp, and the grill sizzling with Allen Brothers and Michael’s Finer Meats prime cuts such as lamb chops, Wagyu steaks and burgers; and how about some sea bass, snapper and lobster tails, FreeBird Chicken, pans full of Foley scallops drizzled with CW’s own Grand Reserve Butter... I know I’m getting carried away here! We just have too much of the greatest food to choose from!

To offset ongoing supply chain challenges brought on by climate change and global conflict, the CW Category Team works night and day to provide all these amazing options and support to our customers, so that we continue to be best-in-class. With 38 years of experience and expertise in now managing over 2,000 suppliers in 40 countries, CW’s diverse one-of-a-kind inventory ensures we have duplicate (and often triplicate) solutions when challenges arise, a benchmark that sets us apart from competition.

Driven and determined, the CW culinary training team also continues to fortify our collective sales force, bolstering our reputation for being the most professional and knowledgeable sales

team in the industry. With our state-of-the-art professional kitchens built to accommodate training, exciting top chef demos (Chefs’ Presents Series!), and R&D, we have invested in our future relationships with suppliers and team members, all supporting customer growth.

It is clear that CW is super-charged for growth. To empower this, our facility development team is in full action building capacity to accommodate all the progress happening across our dynamic regions. For instance, our Dubai location is currently doubling in size, south Jersey, PA, and Nashville warehouses are now officially open, the Detroit warehouse is opening soon, and the Portland warehouse is in its design stages. We also have beautiful facilities now open in south Florida, Los Angeles, Seattle and Richmond, California (opening in Spring ‘24).

CW also continues to invest in technology, in order to stay ahead of the digital curve. This is no small feat, considering we have grown categorically, territorially and facility-wise from $300 million to almost $4 billion over the last 12 years. Our talented IT/digital and marketing teams work tirelessly to make us faster, nimbler, and more informative, offering expert-driven content that is useful to our customers! And our dedicated HR team is always looking out to make sure our fulsome team is supported and runs efficiently.

Each and every one of our team members helps deliver an exceptional experience both internally and to our chefs and that is worth celebrating.

Wishing you and yours a vibrant and profitable, sun-filled season!

Cover photo by Chef Mike Matis: BBQ Rosewood Wagyu Picanha Steak, Herb Marinated Eggplant, Salsa Verde, BelAria Yellow Tomato Romanesco

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Fresh Perspective

CHRIS WOODRING VICE PRESIDENT OF PRODUCE

Spring and summer are exciting times in the world of produce for obvious reasons. I am excited to share recent developments and information in this vital, ever-growing arena of The Chefs’ Warehouse.

Twice every year we transition in the major growing regions on the west coast. These areas are Yuma, Arizona, and Salinas, California. Production is roughly half of the year in each growing region, give or take. In November production moves down south to Yuma and remains there through spring, and around April, it moves back up north to the Salinas growing region. This cycle repeats every year. I highlight this because when we make the move during these transition times, product availability and quality can become challenging.

Our relationships with growers locally and around the country help us provide alternative solutions for our customers when the product becomes tight or we have heat, cold, or insect damage in these major growing regions.

At times, due to the amount of product grown and produced in the major growing regions, our local resources are only able to cover a portion of any gaps. Because so much of what is consumed is grown and harvested between Yuma and Salinas, often other growing regions in the US are unable to keep up with demand when there are major impacts on production in those areas. This is typically when we see supply challenges and their ripple effect across the fresh supply chain.

On a more colorful note, some of the unique items you should try (if you haven’t yet) this summer include dynamic items like the tangelo, a combination of a tangerine and a grapefruit that looks just like an orange. Blood limes are another very cool item. Mostly grown and harvested in Australia, they are a cross between a red finger lime and a mandarin orange and have reddish skin with dark red flesh.

As we look ahead at the produce category at CW, with key acquisitions in 2023, we now have a full line of produce offerings in most major US markets and their surrounding areas including Boston, NYC, Philadelphia, Baltimore, Washington DC, Miami, Chicago, Detroit, Nashville, Dallas, Houston, Austin, Cincinnati, L.A. and San Francisco.

On a personal note, getting to work collaboratively across all functional areas of our business at CW and taking part in what we “bring to the table” for our customers is truly what I love most about being VP of Produce.

We are in the best industry in the world and are fortunate to get to nourish people’s lives through great food and ingredients, as well as time-honored relationships.

Quality You Can Taste.

Accuracy You Can See.

Timeliness You Can Trust.

GreenLeaf is proud to have been part of the sustainability food-chain since the company’s inception in 1975 when founder, Jameson Patton delivered local and organic produce to San Francisco communes and restaurants out of a 1966 Dodge Window van named Juliette.

Today, GreenLeaf is in the unique position to be able to select and support hundreds of farms and suppliers committed to organic and regenerative farming, ethical ingredient sourcing, worker wellbeing, and growing local communities.

GreenLeaf has an unparalleled reputation for sourcing and delivering the finest produce and specialty items (including pre-cut/prepped produce and tailored pre-cuts) to a wide range of foodservice businesses in the Greater San Francisco Bay Area, Sacramento, and now Reno!

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and Community

EXECUTIVE VICE PRESIDENT WEST COAST AND CANADA

ut in the West, the changing of the seasons begins in early March. Spring-summer daydreaming was especially acute this year after the onslaught of inclement weather (inclusive of floods, mudslides, and avalanches) that kicked off the start of 2024.

Having come to expect dramatic storms on this side of the country, our team has learned to embrace these challenges. Coming together and utilizing our collective technology, experience, and efforts goes a long way in “getting in front” of weather challenges and ensuring our chefs get their orders

The strong culture and community of CW West is also evident in our current focus on integration. Aligning Hardie’s Fine Foods (Texas), GreenLeaf (NorCal-Reno), and Mike Hudson Distributors (Sonoma County), as well as our systems in Portland (OR) and Calgary (CAN) continues to revolutionize how we drive efficiency and allows our customers to easily

Another key objective for our team is to stay abreast of new products rising on the culinary landscape. By attending a myriad of shows and expos throughout the year, such as The Fancy Food Show and annual Pizza Expo in Las Vegas, we’re able to introduce new products to our busy chefs. Our custom of handpicking innovative items tailored to the unique menus of our chefs is an aspect of our enduring partnerships that

With plant-based ingredients getting better in terms of quality and process, it’s clear that this healthy planet-forward category is here to stay (and only gathering steam.) Quality labor-saving items are also on trend and it’s wonderful to witness the return of highly curated, unique imported items making a comeback into the U.S. market with the pandemic relatively far behind us.

As the sidewalk cafes and dining patios open for the warmer months, we look forward to increased business for all (not to mention all the incredible meals with friends and family.) I always appreciate and respect our diverse and talented chefcustomers who stay true to their unique abilities and strive to create one-of-a-kind menus that make every season a time to

SEATTLE, WA

Mamnoon

BY OMAR MAMOON (Writer and Cookie Dough Professional based in San Francisco)

I’ve known about the modern Middle Eastern restaurant Mamnoon in Seattle for some time now. I’ve walked past it countless times over the years, amused at the eatery’s uncanny resemblance to my surname. The word mamnoon means “grateful” in Arabic, and after finally dipping inside for a meal one wet Seattle night this past February, I’m mamnoon that I did--it was delicious.

Ethereally creamy hummus with earthy greens. Nutty muhammara topped with tart pomegranate seeds that pop. Ultra smokey baba ganoush with pickled beets to cut through the richness. A side of shiny buttery sourdough pita, piping hot to dip. This isn’t your typical mezze spread, and that’s just the start.

“This is the food we grew up with but we’re producing it in a way that’s modern and integrates the goodness of the Pacific Northwest and respects the talent of the people that work with us," says Wassef Haroun, who was raised in Lebanon and opened the restaurant in 2012 with his wife Racha.

To help execute the menu, the Harouns brought on the talented chef Nicco Muratore, who serves as the Executive Chef for Mamnoon’s restaurant group. Originally from Boston, Muratore has been cooking since he was 16 and has spent time in a variety of kitchens around the world, including the Michelin-starred Locanda Locatelli in London as well as Sofra Bakery & Café in Cambridge, Massachusetts. The latter restaurant is where he first fell in love with Middle Eastern cuisine under Chef Ana Sortun.

Muratore’s style of cooking is seasonal. “I like to work with local farms and highlight ingredients through pickling, preserving, and fermentation,” he says. This explains the inventive trio of dips mentioned earlier, as well as many of the other dishes I tasted through my dinner.

When asked about his favorite things on the menu, Muratore points to a fish dish called ghalieh mahi, a southern Iranian herby fish stew spiked with tamarind. The dish is commonly made with salmon, but Muratore specifically sources sockeye salmon from Eva’s Wild Salmon, a sustainably managed fishery in Bristol Bay, Alaska.

“Eva’s Wild Salmon is unique and cool—their fish is all fished within a one-month period of the year and they’re basically processing on site,” says Murratore. “I find their stuff has a clean flavor profile, and the fat is closer to a king salmon. It’s really delicious and melts in your mouth—it’s a beautiful piece of fish.”

For Murratore’s version of ghalieh mahi, he pan sears the fish so that the skin gets nice and crispy. He then places the fish on top of an herby sauce that he makes with tamarind, fenugreek, caramelized onions, and a ton of herbs. There are also pickled peppers on the side and the entire thing is finished with a flourish of fresh herbs and crispy shallots to top. Fluffy fragrant saffron rice is served on the side.

“This specific sockeye has a more mild and clean tasting flavor profile and works with our Middle Eastern food where we have heavier spices and more herbaceous sauces,” says Murratore.

Another standout dish at Mamnoon that Murratore loves is the shish taouk, a skewered grilled chicken dish common throughout the Middle East. He marinates the chicken in Greek yogurt and garlic, as well as his atypical secret ingredient: shio koji. “This helps tenderize the chicken and also brings in a bit of sugar that help it caramelize,” says Murratore.

Murratore plates the chicken over a schmear of toum, a powerful and pungent garlic sauce that he blends squash in for sweetness and color. The dish is finished with fresh mint and dill, and a side of pickled vegetables thats help cut through it all.

From the meal that I had, I really enjoyed the dolmeh. You’ve likely had the little green grape leaf appetizers stuffed with rice, but Murratore fortifies the filling with rich duck confit and tops it with a flavorful apple barberry and kohlrabi relish of sorts. I’ve had a good amount of dolmeh in my days, but never with duck. This was delightful.

But not everything has a modern twist at Mamnoon. Another highlight dish for me during my dinner was moghrabieh, a traditional Lebanese lamb stew made with large wheat semolina dough pearls, chickpeas, and tons of warming spices. There weren’t any chef-y flourishes—the dish was served exactly how Wassef Haroun remembers eating it growing up. And that to me is a beautiful thing.

Shop this story wherechefs.shop/mamnoon

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RENO, NV

Executive Chef Sean Munshaw of Mediterranean-inspired Shore Restaurant at the Renaissance Resort in Reno NV is a chef who knows the importance of mastering a ‘mental mise en place’ as much as a culinary one.

A Reno native, Chef Munshaw rose up the culinary ranks organically, carving his talents one position at a time.

“If you’re coming up while working in a restaurant, (as opposed to getting formal training) the path to the top is more difficult because you’re going to the school of hard knocks essentially. But the good news is that you understand what it is to be in a restaurant from the start. When you come out of culinary school and then start in a restaurant, you’re like, ‘Whoa!’ This is a totally different game.”

Post-COVID impacts and pivots, and now in the “sweet spot” of his trajectory, Munshaw comments on the emerging vibrancy and sophistication of Reno’s restaurant canvas. “You’re seeing a lot of chefs start to push the needle on their programs. Camaraderie is also really coming back

BY KELLI COLACO

With Executive Chef Sean Munshaw of Reno Renaissance Resort, Reno, NV

to the culinary scene here with chefs uniting and excited to push the envelope. People are starting to realize that Reno is not just a gambling town anymore.’

Chef Sean, whose “chef objective” is to create elevated but accessible menus for The Shore at Rennaissance Resort, has the added challenge of satisfying the local clientele as well as the guests staying at the resort from out of town. “I really focus more on a shared plate menu where I’m able to explore all the flavors that make me smile.”

Known for his ability to stay patient and calm in the often pressure cooker environment of the kitchen, Munshaw generously shared his proudest career accomplishment thus far. “I was able to become sober within this environment and utilize it to channel my energy and ground my foundation.”

With the golden summer months abounding, replete with patio dining at the Shore while gazing at Reno’s boutique skyline and beautiful Truckee River, Chef Sean looks forward to vitalizing his menu with lighter fare such as English peas and fava beans and incorporating his favorite Mexican spices and accents to his dishes.

Having risen up the ranks, overcome immense challenges, and helping to transform Reno’s gastronomic legacy, there’s much on the horizon for Chef Sean Munshaw (and his enthusiastic clientele) to look forward to. “I’m really at the spot now in life where I’m exactly where I should be. I think I’m poised for an explosion (in terms of career trajectory) and I’m going to give it my very best to make sure that happens.”

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wherechefs.shop/munshaw

CALIFORNIA CRAFTED

Soaring to new heights for nearly 30 years, Sparrow Lane partners with top chefs, and award-winning restaurants, throughout the country. With humble beginnings in the Napa Valley, Sparrow Lane found the need to spread its wings into the heart of the San Joaquin Valley where it continues as a Family owned and operated producer.

Sparrow Lane maintains a steadfast focus on preserving quality through the "méthode traditionelle” a timeless method of crafting the finest artisan vinegar. Blending our world class specialty vinegars with exceptional customer service creates the perfect recipe for Sparrow Lane to offer some of the finest varietal Wine, Fruit, and Balsamic Vinegars found in any pantry. This truly is the reason Sparrow Lane is “the Chef’s Secret Ingredient”.

Three months after Googling ‘best culinary school in America,’ Aubrey found herself in orientation at C.I.A. (after following through with the intensive application/interview process.) She met her future husband Tyler O’Laskey within the first few weeks of school.

“I thought, oh my God. Who’s this kid? We had a funny and easy dynamic right away. We moved in together after a few months mostly because we knew we’d be saving a lot of money on rent. We’re actually celebrating our 10-year wedding anniversary this year.”

THE CONVERGENCE OF PERENN Delectable

ABY KELLI COLACO

plucky, talented small-town girl meets an equally talented and disarming boy at the Culinary Institute of America in Hyde Park, NY. Choosing life balance over working for little money in highbrow kitchens, the pair move back to said girl’s bucolic hometown area of Reno, NV and “set the town on fire,” with sublime deliciousness.

Aubrey and Tyler O’Casey’s swift rise to entrepreneurial success with restaurant group Perenn (Swedish for perennial) includes Perenn Midtown (fresh bread, espresso, viennoiserie), Perenn at Rancharrah (cafe with stunning breakfast and lunch menu, viennoiserie and grocery) Claio Rotisserie, (a gracefully high-end, authentic Greek rotisserie, opened January of ’23) and soon to be Perenn Grocery (grocery, fresh bread, espresso, located next to Perenn Rancharrah, opening Spring ’24).

The attractive “made for a culinary reality TV series” couple might come off as annoyingly successful for their ages (both under 35) if they weren’t so darn hard-working, smart, creative, funny, and even kind. Oh, and they have four kids under 7 with nary an au pair in site.

Having grown up predominantly in itty-bitty Gardnerville, Nevada off a country lane, Aubrey was a year into college studying nutrition and dietetics at the University of Reno when she realized the only thing she liked about her field of study was the “food part.”

Responding to the obligatory question, ‘What’s the secret to running a business as a married couple?’ Aubrey, who grew up watching her mom run the office at her dad’s law firm shared, “Tyler and I have a lot of business discussions. But when it comes to hands on, we’re both very separate. For instance, the menu creativity mostly comes from me (and our team) however, Tyler is the one that takes my ideas and figures out how to incorporate them into the menu and come up with new pastry.”

Tyler, whose previous experience working at the prestigious Blue Hill Stone Barns in Tarrytown, NY helped to entice prospective clientele for the pair’s first venture, the wildly successful Butter & Salt Catering Company in Tahoe (with A-List clients like Elon Musk), arrived at being the master baker for Perenn ‘organically.’

Challenged to find outsourced bread and pastry on par with the inspired and bespoke menus they were creating for Butter & Salt’s mostly wedding clientele, Tyler, having bought one of the first available copies of Chad Robertson’s (Tartine Bakery) book on baking and pastry, decided to take a deep dive into the dough.

“At the beginning, he was doing loaves in large cast iron pans. There would be times when we’d have three large weddings in one day. It got to the point where wedding guests said, ‘You know, you should sell this. This is really good. There’s nothing around here like it.’

Then in 2018 with one baby daughter in tow, one on the way, (and two more in the ‘dreamscape,’) the O’ Laskey’s opened Perenn Bakery, an 800 square ft. venue in gentrified Midtown Reno.

“The most gratifying thing is people would come in and say that they felt like they were in Europe. This was a really special time to connect with the community and to begin to appreciate Reno a little bit more. I was working the front of house. I’d I keep our little baby tucked in the corner with one of Tyler’s croissants. People would be like, ‘Who’s that baby?’ And I’d say, “Oh that’s ours. She’s ours.”

In 2019 the O’Lasky’s decided to close Butter & Salt. “We thought to ourselves, hopefully this little bakery can keep our family together.”

Then in 2020, after riding out Covid successfully (due to the fever for baked goods that rang through the pandemic) a lease on a 3600 ft property they had been on the waitlist for became available.

Remarkably, months before, an affluent regular Perenn customer-friend communicated to Aubrey that if they ever needed money for their business to let him know. Not one to let an opportunity pass her by, Aubrey reached out to the prospective silent investor, and the rest as they say is… Perenn Rancharrah, their flagship location. The anonymous contributor remains their only investor (but does not have a stake in the equity of the company.)

Marveling over the vibrance of the last handful of years, Aubrey can’t help but draw parallels between she and Tyler’s incredible ventures and their children, whom they refer to as ‘their four very demanding and opinionated clientele.’

“Lucy grew up in the catering kitchen. Elowen, our second, is more associated with our first Perenn location. Our third daughter, Gwen, was born right before we started construction on Perenn Rancharrah, and our fourth, Davin, our boy, was born during the build of Claio. They each have a connotation of place.”

With revenue projections having quadrupled, and yet another exciting project coming down the pike (that Aubrey could not yet disclose), it’s clear the connection and seemingly easy breezy manifestations of Aubrey and Tyler (who passionately enforce the importance of chefs knowing the business side of culinary), are nothing short of perennial.

Top CW Picks

LENOX, MA

Thanksgiving and Christmas were always epic. So, those holiday meals really stick out to me.

I thought maybe someday I’d become a sous chef or a chef de cuisine, or something like that. Life is kind of funny in the way it all works out! But I think if I won the lottery, I would take a stab at opening a restaurant– to have that full creative freedom and full say on everything . I think in the hotel world, I would like to open something from scratch, you know, from the ground up.

Can you share your favorite “chef tip?”

Chickpea water! Finding different ways to incorporate it and embrace it. We use it in a lot of vegan desserts.

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BY GERAD ARGEROS

As a child, like countless Philly area folks, Chef Greg Vernick went “down the shore” to the South Jersey beaches with his family. As a thirteen-year-old kid, Vernick had the pedigree (Grandpa was a Philadelphia butcher and his mom Beth owned a luncheonette over the bridge in Haddonfield, New Jersey) but he still needed to pad his resume a bit in order to land a summer job at I Love Lucy’s Beach Grill in Margate, just south of Atlantic City. “My mom helped me put the resume together and of course I didn’t have any actual experience, so we made

some stuff up and included my grades going back to elementary school and my interests at the time, whatever they were.” he says laughing. “Then we had a bunch of copies printed out and went up and down Atlantic Avenue in Margate and just handed them out. Dominic, the owner of Lucy’s, took a chance on me, and I went on to spend four summers working there as a short order cook. I started out in the cold station making sandwiches and salads, then moved on to operating the hot dog roller, then later frying calamari and crab cakes.”

That resume indeed filled out over the years starting with a hospitality management degree from Boston University, a degree from The Culinary Institute of America, an externship with Chef Ken Oringer at Clio in Boston, followed by years working his way up with the Jean- Georges Vongerichten team as a sous chef in his New York restaurants Jean-Georges, Nougatine, and Spice Market, then eventually traveling as a chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah, after which Greg took his final post in New York City as chef de cuisine at Tocqueville.

“I got to be a fly on the wall when I was traveling with the Jean-Georges team and I absorbed so much information about the openings and operations side of things, it was really an incredible education for me, like a graduate degree. Part of that education was realizing the role a global company like The Chefs’ Warehouse can play in sourcing quality products.”

In 2012 Greg returned to his roots in the Philadelphia area with his wife Julie to open Vernick Food & Drink in the Rittenhouse Square neighborhood, serving his honest, no-fuss take on American cooking, and the accolades followed.

In December 2016 Vernick was named Chef of the Year by The Philadelphia Inquirer and in 2017 he was named Best Chef: Mid-Atlantic by the James Beard Foundation. At long last his elementary school grades had been pushed off the CV.

In August of 2019 Greg teamed up with the Four Seasons Hotel at the Comcast Technology Center to open Vernick Fish, his take on classic American Oyster Bar fare.

Those summers at the Jersey Shore have dovetailed with his years spent globetrotting around the world, but the approach has not changed. Vernick Fish is committed to sourcing an extensive list of the finest products and showcasing them in the best possible way.

“Diners in Philly are very savvy and recognize authenticity in the little details we pay attention to at Fish. For example, everyone that comes in gets a James’ Original Saltwater Taffy with their check from the 140-year-old James Candy Company on the Atlantic City Boardwalk. Our guests notice these touches and when they see them, they feel taken care of because they can tell someone is paying thoughtful attention to their experience.

I’ve been purchasing Spanish octopus from CW for more than a decade and I’ve been using the same technique in preparing it (cribbed from one of Greg’s all-time favorite cookbooks, Nancy Silverton’s Osteria Mozza) One of the elements in the preparation involves floating wine corks in the braising liquid for the octopus. Octopus is not an easy protein to prepare properly but I’ve had great success with this technique. I’m not entirely convinced that the corks affect the end result, but we continue to do it because that detail is part of the recipe. I stick with it because it feels consistent with our ethic. We use the highest quality ingredients prepared with the greatest attention to detail. In the same way the value in our relationship with The Chefs’ Warehouse over all these years, going way back to my days in New York, can’t be overstated. I’m able to source high quality products reliably and easily. Sourcing products can be such a time-consuming part of your day as a restaurateur. When I have that covered, I can spend more of my time developing and building out our recipes and our brand.”

SONOMA, CA

Chef Bon Ami!

BY KELLI COLACO

CW Labor Savers with Executive Chef Jim Cutler of Wing and Barrel Ranch, Sonoma, CA

n the rich and storied countryside of Sonoma, Wing and Barrel Ranch, a private, upscale hunting club that caters to discerning sportsmen and women and their families, boasts the highest level of bucolic splendor and locally harvested gastronomic delights.

Wing and Barrel’s signature venue, Field and Barrel, mentored by the iconic Charlie Palmer and headed up by winery-country club veteran Executive Chef Jim Cutler, is well-reputed for Cutler’s world-class, seasonal menus.

Cutler’s offerings, vitalized year-round by Field and Barrel’s bespoke garden, dazzling local wine selection, and locally “sourced” proteins, also benefit from CW’s new Labor Savers Category, an expert-curated selection of the highest quality labor saving ingredients under the sun.

Cutler, who grew up in rural Ohio, caught the culinary bug from his beloved grandmothers on both sides of the family. One, a southern comfort food ‘specialist’ and the other, classically trained by Julia Child’s cookbooks, which she used to teach her young and enthusiastic grandson Jim.

Cutler moved to California over two decades ago to hone his skills as a chef in the verdant wine country of Northern California. Having risen to the top of his profession in the gastronomic land of his dreams, Jim, known to enjoy hunting with his F&B team on Wing & Barrel’s far-reaching acreage, is unabashed when it comes to sharing his appreciation for CW’s L.S. Category. “I use a lot of labor-saving items from CW. It’s almost magical what they can do these days. It’s insane!’’

Imparting enthusiasm for supportive breakfast pastry items, Jim shares, “I have made many croissants and pastries in my life, and you just can’t get better than Bridor Pastry. It would take a pastry chef many hours to make these croissants and pastries and Bridor’s are just as beautiful or even better than we could make in house.”

In terms of prep time solutions Cutler depends on Proper Stocks, “made by chefs for chefs,” by TKG and the impeccable selection of flash frozen vegetables, captured at the peak of flavor and texture, available in the Labor-Savers Category.

CONTINUE READING ON PAGE 2 3

The Biggest Tiger Prawns in Australia’s Northern Prawn Fishery

Skull Island Tiger Prawns are sourced from one of the world’s most rigorously regulated fisheries. Austral Fisheries captures these wild-caught giant brown tiger prawns in the Gulf of Carpentaria’s warm, nutrient-rich waters from August to November. Through meticulous night-time harvesting to minimize by-catch, each prawn undergoes hand-grading and immediate freezing at -45°C, ensuring its exceptional quality is preserved at the source.

Certified sustainable by the Marine Stewardship Council, Skull Island Tiger Prawns are under the ownership of Austral Fisheries, the planet’s sole certified Carbon Neutral fishery (accredited by Climate Active). Complete traceability is ensured through the WWF-sponsored Open SC Blockchain traceability program, tracking these prawns from water to plate.

Skull Island Prawns are the largest wild prawn caught in Australian waters. With their substantial, fleshy texture and an enticing savory flavor complemented by deep, rich umami notes, the Skull Island Tiger Prawn is an exceptional addition to your seafood menu.

selection, commenting, “The quality and laborsaving aspect of these crepes is incredible. They’re just perfect. Crepes can be very time-consuming!

For elevated, handmade pastry shells and petit fours Chef Cutler relies on the brilliant offerings from La Rose Noir. “I also love using macarons from Mae Fine Foods which are simply the best.” Cutler shares.

Chef Cutler comments on the undercurrent “stigma” that he feels is misguided regarding the use of labor savers in general. “There’s definitely a stigma. Some chefs ask, “Why are you using this frozen product, when you can make it?” I simply respond by saying, “Just taste it and see for yourself! Don’t just assume something. You need evidence. So, experience it for yourself! You will see the greatness of it.”

With so many menu elements to attend to (often with a streamlined team) relying on “a little help from a friend”, via CW’s expertcurated Labor-Saving Category is for many top chefs a” no brainer.”

Offering a myriad of options in almost every category, CW Labor-Savers provide professionals like Chef Cutler of Field and Fort more time to focus on standout signature dishes, collaborating with the team, and less times and energy fretting about the bottom line.

Take advantage of CW’s vast selection of incredible chef “MVP” items in our new live Labor Saving Catalog at wherechefs.shop/labor-savers

WORKING WITH INDEPENDENT RESTAURANTS has been at the hear t of what we do, and our cur rent circumstances have made that no different. Tribeca Oven star ted as a small ar tisan baker y in New Yor k City, over 30 year s ago. After relocating across the river to nor ther n New Jer sey, we have maintained our commitment to simple ingredients and a traditional preser vatives in our bread; our unique process is responsible for creating

Thanks to their commitment to new ideas and creativity, our baker s are the master minds behind our new products, such as the Olive Oil Panino, that push the boundaries of Tribeca Oven. Through our innovative effor ts, we offer you the best bread available while staying committed to our ar tisan roots.

Looking to the future, Tribeca Oven is wor king to adopt more eco-conscious practices and operations in an effor t to contribute to an environmentally-friendly tomor row. We believe that helping the environment is cr ucial component of being tr uly clean label.

Today, we under stand the need to deliver quality products that can handle being delivered, picked-up, and photographed for Instagram. Our dedicated baker s are steady at wor k, transfor ming premium ingredients experience today. From the kneading of the committed themselves to an intimate baking approach to ensure that our precise quality standards are always achieved.

From our ingredient sourcing to our operations and packaging , we are continuously seeking ways to improve so that you can take pride in enjoying an ar tisan product that is also good to the environment.

We invite you to share in join our ar tisan passion for excellence. With Tribeca Oven, you will enjoy an elevated bread experience that will keep you and your customer s coming back for more.

True Story Foods brings you the very best in premium protein with our Heritage Breed line. For centuries, heritage-breed pork has been prized for its exceptional flavor, and now we’ve made it easy to offer that unparalleled taste to your customers. We source meat from family-owned farms and only use clean, simple ingredients. Using only two ingredients, pork and sea salt, our prosciutto is dry-aged in the Pocono Mountains of Pennsylvania for at least 10 months. The result is delicious meat made with respect: without antibiotics, fillers, or artificial flavors and preservatives. Ever.

Shining Light, Peasant’s Feast

With Chef-Owner Michael Cherney

BY KELLI COLACO SOLVANG, CA

We refer to ourselves as the ‘peasants.’ We are the working class who put food on the table and want to shine light on the farmers, the winemakers and the entire agricultural community.” - Chef Michael Cherney

It was Michael Cherney’s experience participating with WWOOF (Worldwide Opportunities on Organic Farms) working on a 40-acre farm in Northen California and learning firsthand what goes into organic farming that ultimately inspired him to create Peasant’s Feast in the quaint wine country bordering Solvang, California.

“A lot of my background is in Michelin star restaurants (including Joel Robuchon’s L’Atelier at the MGM Grand Las Vegas) where if produce is not perfect in appearance, it doesn’t get used. It’s a huge eye opener to live and work on a farm where you’re seeing first-hand just how much effort goes into growing those ‘imperfect carrots.’ The biggest thing I learned is to use every ingredient to the fullest of its capabilities.”

Recognized by Michelin Bib Gourmand (‘22 and ‘23), Peasant’s Feast is a labor of love for Cherney and wife Sarah, who runs front of house and utilizes her background in professional theatre to help create the charming, slightly elevated vibe of the menu and venue.

The couple, who met in food service (he a line cook, she a server), daringly opened Peasant’s Feast on April Fool’s Day 2020 while the pandemic was in full swing.

Ironically, good fortune abounded at that time when Chef Cherney’s (long researched and developed) “Solvang Hot Chicken Sandwich” went viral on social media.

“When we first opened, we were selling 10 chicken sandwiches a day. Then after one positive post on the internet, we ended up making 10,000 that year. It was kind of a perfect storm.”

With its “seasonal, farm-driven comfort food” the menu at Peasant’s Feast’s is now known for a myriad of dynamic dishes including masa gnocchi (comprised of sweet potato fonduta, mighty cap mushrooms, cippolini onion and Taleggio cheese) and the venue’s spring-summer favorite, the B.L.T made with artisanal bacon that’s cured and smoked in-house and complemented by the finest organic local heirloom tomatoes and lettuce under the Central Coast sun.

Utilizing the momentum of Peasant’s Feast’s success, Michael and Sarah opened Peasant’s Deli and Market (offering the best in imported meats and cheese including Molinari Mortadella,

Photo Credit: Lena Britt Photography

Coppa and live-carved Cinco Jotas Jamón ibérico de Bellota, (procured from The Chefs’ Warehouse across the street).

Cherney, who shouts-out iconic chef and humanitarian José Andrés (Founder of World Central Kitchen, and founding culinary team member of famous El Bulli, in Spain,) as his mentors, comments on the distinct difference between working for someone else and owning your own restaurant.

“Everything you do affects the livelihood of your restaurant, and more importantly, your thirty-five employees. I’ve worked for a lot of great people, and something I always thought I could have done better was employee relations. We all want to matter.”

Cherney, shares his current five-year objective. “I hope to either have extended my lease or purchased a property for Peasant’s Feast and future venues. I don’t want to worry about a lease anymore. Securing a home for the restaurant (and/or restaurants) is top of our list for the future.”

With Solvang and the entire Santa Ynez Valley just at the beginning of its gastronomic evolution, coupled with Michael and Sarah Cherney’s communitydriven brand of entrepreneurialism, the forecast seems exceptionally bright for these Central Coast “peasants” and their local farmer-partners.

Photo Credit: Bri Burkett

Ingredient Sojourn:

Viva La Tomato!

Tomatoes were originally cultivated by the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, which led to the Spanish to bring the plant to Europe in the 16th Century. The rest, as they say, is (zesty) history.

A significant source of umami, tomatoes bless the earth by way of ten thousand varieties. Known as a fruit (yes fruit!) with aphrodisiac qualities, tomatoes also possess anti-inflammatory properties and are linked to general heart and brain wellbeing.

The Chefs’ Warehouse and family of companies (including Hardies Fine Foods, GreenLeaf, and Sid Wainer & Sons) are proud to offer the beloved tomato from A-Z. From locally procured seasonal beauties such as Heirlooms, Beefsteaks, Mixed Cherry, Plum Tomatoes (to name but a few,) to exceptional BelAria Roasted Yellow and Red Tomatoes, to our top-quality vendors offerings of crushed, diced, pasted, and powdered tomatoes, not to mention piquant sundried tomatoes, pickled green tomatoes, and the best artisanal ketchup a cheeseburger or hotdog could ever know! Don’t even get us started on the Tomatillo! When you want the best of fresh, preserved, imported, and all the rest, CW is the way to go. Viva La Tomato!

ODE TO TOMATOES

By Pablo Neruda (Excerpt.)

The street filled with tomatoes, midday, summer, light is halved like a tomato, its juice runs through the streets... a cool sun, profound, inexhaustible... it’s time! come on! and, on

the table, at the midpoint of summer, the tomato, star of earth, recurrent and fertile star...

The tomato offers its gift of fiery color and cool completeness.

Shop now: wherechefs.shop/ba-rt

Like the long, sweet and savory days of summer, BelAria Roasted Tomatoes are brimming with flavor. Tender and caramelized from intensive slow roasting, BelAria Roasted Tomatoes, available in Red or Yellow varieties, deliver a deep, piquant and juicy profile perfect for a vast range of zesty applications.

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RICHARD TERZAGHI of Ohlala French Bistro

industry. My great grandfather was a maître d’. My grandpa and two uncles were chefs. My aunt was also a maître d’ and my dad was a waiter. It’s in my blood,” shares Chef-Owner Richard Terzaghi of OHLALA Bistro in Las Vegas.

Terzaghi earned an MBA in International Trade prior to becoming a chef, and possesses an innate passion for the industry having started as a barman and manager in his hometown of Montelimar In Drôme, in Provence, France, and going on to owning two very successful venues in the United States: L’Osteria del Forno in San Francisco, and now Parisian- inspired Las Vegas treasure OHLALA Bistro.

Besides being able to own and run two successful restaurants in the United States, I am immensely proud of the team I work with right now because of the long-term relationships.

First life changing food memory?

On my 18th birthday my dad brought me to a three Michelin star restaurant in Valence, France. I had the tasting menu and it basically changed my life.

Who is your hero and inspiration?

My dad, who unfortunately passed away twelve years ago. He was my best friend and confidant. I lived mostly with him while growing up and we had a very cool relationship. He gave me a lot of freedom, which was especially important to me when I was a teenager.

Can you share your favorite “chef tip?”

Manage your recipes to the gram. I am using grams in my restaurant because I find it more precise than ounces. I also write down all my recipes so that my team has access to them and can follow it to the point and can stay consistent to the gram.

What are some of the CW ingredients that you use the most?

I’m really loving 3 Raz el Hanout, a blend of spices from North Africa; Boonville Barn Collective Espelette Pepper, and Raviole de Royansa: a French specialty of the Dauphiné region in the Rhône Alps; tiny parcels of wheat pasta filled with a blend of Comté cheese and herbs (from White Toque) and Gratin de Ravioles de Royan with Morel Cream Sauce—a very popular dish at OHLALA Bistro!

Top CW Picks

Allen Brothers Bavette à l’echalote, Escargots, Bridor Baguettes and Croissants, Laura Chennel Goat Cheese Log, Pistachios

Shop now wherechefs.shop/terzaghi

A MOVE ABLE FEAST DALLAS

Firing up the heart of culinary doesn’t get any hotter or more delicious than when CW and top Texas chefs come together to create A Moveable Feast, Dallas!

On a sunny day this past spring at the historic Filter Building on White Rock Lake in Dallas, five acclaimed regional chefs (Preston Paine, Toby Archibald, Travis Wyatt, Mike Matis and Lisbeth Ramirez) came together with CW Executive Chef David Walzog, CW Corporate Pastry Chef François Mellet and former chef and CW Dallas Sales Manager Laura Taylor to participate in a gastronomic collaboration of Lone Star state proportions.

With the greatest local and imported CW Exclusive Ingredients, Allen Brothers proteins and Hardies Fine Foods Produce at their fingertips (along with a killer Trailer-Grill donated by the generous folks at Rosewood Ranch Wagyu) the posse of dynamically gifted chefs set the afternoon ablaze with jaw-dropping applications and brilliant industry conversation.

A concert of sublime ingredients as storied and varied as the chefs who "harmonize" A Moveable Feast. The soul of culinary.

“The collaborative aspect of CW’s A Moveable Feast is essentially what I’ve always done in my restaurants and kitchens: driving one another to be their best and enjoying working together in the process. We’re always thinking three steps ahead, right? You want people to inject their own personalities and rhythms to bring great things to the table. And finally having the opportunity to stand back and appreciate and share all of it. This makes for a very wellpainted and satisfying picture.”

Applications

Dry Aged Allen Brothers Prime Porterhouse Steaks

Allen Brothers Miso Marinated Chilean Seabass Yamato

Preston Paine

Executive Chef, The Crescent Hotel, Fort Worth

(THE NATURAL)

Rounding out his tenure as CW Brand Ambassador, Dallas native Preston Paine is executive chef of the Crescent Hotel, Fort Worth. Formerly executive chef of Exxir Hospitality (also in Dallas), Paine is co-founder of popular Shug’s Bagels, and recent chef-star of Food Network’s Ciao House, with new works with Food Network on the horizon.

“Occasions like A Moveable Feast is the reason I got into the industry. Bringing people together regardless of where you come from, what you believe, who you love, who you voted for. To work alongside some of the most talented chefs the Dallas-Fort Worth area has to offer, with some of the best purveyors and ingredients that are available, is a tremendous opportunity.”

Applications

• Tempesta ‘Nduja and Right Squid Sausage Stuffed with Jimmy Nardello Peppers

• Toasted Durham Caramele, Crab Fat, Texas Pine Tip Vinaigrette

CONTENDER)

After training at Michelin-starred The Greenhouse (London, England) and Cafe Boulud (Toronto, Canada and New York) and private cheffing on luxury yachts (Turkey, the Greek islands and the Caribbean), native New Zealander Toby Archibald moved to Sydney with his wife Marianna, where he was head chef at North Bondi Fish. Since moving to Dallas with his wife to begin family life, Toby has worked as chef de cuisine at Bullion, and executive chef of Georgia by Curtis Stone, prior to opening his own stunning venue, the New Zealand inspired, Quarter Acre.

“Everything that I put on a plate has a story to it and connects to a memory and feeling. One of the big things I enjoy about our industry is the camaraderie because it’s such a hot industry. If you get along with everyone, and you can enjoy being around lots of different types of people that really thrive in that, then I feel like you’ll be successful.”

Applications

• Forever Oceans Kanpachi Tartar

• Charred Chorizo Spiced FAO 34 Octopus Summer Bean Medley

Toby Archibald Chef/Owner Quarter Acre (THE

Wyatt Executive Chef, Mirador (THE PRUDENT)

When not making the finest “butter noodles and hamburger patty” for his six-year-old son and joyfully receiving a “thumbs up,” Travis Wyatt is the executive chef of newly re-opened Mirador in Dallas. After the coveted venue’s four-year hiatus, Chef Wyatt is being celebrated for his stunning new menu that sensibly still embraces a few of Mirador’s previously treasured offerings.

“The Chefs’ Warehouse has more chefs that are reps than I’ve ever met in the industry, from Massachusetts to Florida to Texas. I know my rep personally and we work side by side. If CW believes in a product, I’m going to believe in it too. And I have never been let down.”

“We may not be in the same kitchen, but we all speak the same language, we dance the same dance.”

Applications

• Roasted FreeBird Chicken with Escarole Caesar

• Grilled Mosner Lamb, Charred Carrots, Almond Dukkah

Travis

Mike Matis

Chef de Cuisine, Fearing’s Restaurant, The Ritz Carlton (THE AGILE)

Rising Star Chef of the Year (2023), Mike Matis, chef de cuisine at Fearing’s of the renowned RitzCarlton Dallas is a Virginia native who worked in the Washington D.C. restaurant scene before heading overseas to serve as sous chef of ConteGouts in Lausanne, Switzerland. In Dallas, he was previously executive chef under Chef Stephan Pyles at Stampede 66.

“Events like A Moveable Feast are incredible, but these experiences are few and far between when you’re making your living as a chef. You have to be able to roll with the punches and put in the work. That is really the heart of the craft. Every day that you put the work in, you make it possible to receive the most satisfying results.”

Applications

• Foie Gras Crème Brûlée, Gooseberry-Shallot

Mostarda, Truffle-Pistachio Crumble

• BBQ Rosewood Wagyu Picanha Steak, Herb

Marinated Eggplant, Salsa Verde, BelAria Yellow Tomato Romesco

Lizbeth Ramirez Head Pastry Chef, Crown Block (THE ORGANIZER)

Lisbeth Ramirez reaches new heights "on the daily" as head pastry chef of Crown Block restaurant, poised above the Dallas skyline in the city’s iconic Reunion Tower. Having studied baking and pastry at the Art Institute of Dallas, Lizzy’s dynamic experience includes pastry chef roles with Wolfgang Puck Catering, Zero Gradi Gelateria and Dessert Bar, and Eataly, Dallas. Lisbeth’s pastry talent is evident in her elevated-but-approachable offerings she creates for Crown Block.

“It’s always nice to train the new pastry chefs enough so that they can apply for either a higher position within the company or get promoted to a better position somewhere else. Knowing that they feel that confidence and have the tools and experience to be prepared and know what to expect wherever they may go. This is always satisfying.”

Applications

• Japanese Milk Bread, Pimento Cheese and Whipped Grand Reserve Butter, Black Lava Salt

• Citrus Pavlova, Grapefruit and Blood Orange

Confit, Citrus Curd, Brûlée Cheesecake, Lemon Crumble

“For me what is most important is passion for pastry and striving to understand what our customers’ needs are so we can meet them at their level, so they can create easily and freely.”

Application

• Pomme Deguise, Almond Milk, White Chocolate, Whipped Ganache, Strawberry Soft Gel, Rhubarb, Basil Sponge

François Mellet Corporate Pastry Chef

Raising Your Profile

IPAT O’CALLAGHAN EXECUTIVE VICE PRESIDENT EAST COAST

n the eastern half of the country, we are proud of both our expert teams and the world-class operators we serve. We are pleased to count many James Beard finalists and star-awarded restaurants among our partners. The Chefs’ Warehouse aims to support and help elevate the world’s finest establishments with a steady flow of ideas and solutions.

At The Chefs’ Warehouse we are renowned for our specialty and imported products, but we have also assembled a vast array of value-added, moderately priced products that include sous vide proteins, ready-to-plate desserts, and precut vegetables and fruits, among many others. We strive to meet every price point and every level of kitchen expertise.

Our team is especially attuned to the profound evolution of the bar, and we are excited to raise your profile by offering everything the modern, cutting-edge bar requires, from fresh specialty produce to an incredible selection of top-notch garnishes, nectars and high-quality drink mixers from our partners at Badger Bevs. We have also heard our customers’ cries for creative, spirit-free, non-alcoholic bar options. Keeping in mind the growing segment of the population who are looking for clear-headed fun and refreshment, we now have a great selection of mocktail ingredient stars and elegant dealcoholized wines from Noughty.

We look forward to demonstrating our value, along with hundreds of amazing vendors and products, at our upcoming culinary events around the country. We will see you there!

For over a century, Vande Rose has been a leading producer of heritagebreed pork. The Iowa-based farm has been a family business for six generations and focuses on traditional farming, animal welfare, and above all, commitment to quality. The carefully selected pigs are raised without antibiotics or hormones, which ensures premium, flavorful products prized by discerning chefs.

ELEVATE YOUR GUEST EXPERIENCE

Discover Tea Forté’s iconic tea pyramid infusers and award-winning blends. Elevate any dining experience with the perfect finale. Enhance in-room service with a thoughtfully curated selection of teas. Indulge in a calming herbal infusion to complement a spa session. Crafting memorable experiences for your guests entails consistently delighting and inspiring them. Trusted by prestigious hotels, restaurants, spas, resorts, cruise ships, and retailers across 35+ countries, Tea Forté offers discerning guests an unparalleled tea journey. Let Tea Forté tailor a tea program to suit your clientele perfectly.

An insider’s glimpse into the world of North Country Smokehouse, where tradition meets culinary innovation in the heart of New England. Uncover the intricacies that shape our artisanal smoked meats and set us apart.

1. VERTICALLY INTEGRATED EXCELLENCE

At North Country Smokehouse, we pride ourselves on being 100% vertically integrated, ensuring complete control over every stage of production, from feed to further processing. As a subsidiary of duBreton, North America’s leading producer of organic pork, our integrated approach grants us unparalleled traceability, quality control, and stability in pricing. We are not merely reacting to the market – we are shaping it with self-sustaining operations that yield superior quality.

2. DEEP ROOTS IN THE ART OF MEAT MASTERY

Nestled in the foothills of New England, where our smokehouse has stood for over a century, our dedicated meat masters combine global expertise with locally sourced ingredients, infusing our products with the flavors of the region. We source pure maple syrup from a nearby sugar maker just a few short miles from the smokehouse and use Vermont-made cheddar cheese. Our ingredients reflect our commitment to authenticity and craftsmanship.

SCAN TO VIEW PRODUCT OFFERING

NCSmokehouse.com

3. AWARD-WINNING EXCELLENCE

Our bacon has been recognized as ‘America’s Best Smoked Bacon’ by Food & Wine, ‘America’s Top 10 Best Bacons’ by Men’s Journal, and ‘New England’s Best Meat’ by Yankee Magazine. Recently we were honored by an article published by The Kitchn titled “We Asked 3 Chefs to Name the Best Bacon and They All Said the Same Thing.”

4. WE’RE MORE THAN GREAT BACON

The NCS product line features smoked bacon, ham, sausages, deli meats, and other unique offerings like smoked chicken, and Cajun Pork Tasso. Our newest uncured bacon crumble is hitting the foodservice scene now and is a premium take on the traditional crumble, designed to solve common industry challenges without compromising flavor.

5. THE SECRET IS LOW & SLOW SMOKING

Our secret is simple - time and temperature. In an industry widely focused on pace, patience is what truly sets us apart. We stay true to the ‘Old World’ European traditions that have been used for centuries, smoking the meat ‘low and slow’ for hours, not minutes; using carefully chosen spices and thoughtfully sourced flavors, and never injecting our meat with liquid smoke for the sake of saving time.

2023 SOFI

Just in Time

GGREG JANSSEN VICE PRESIDENT PROTEIN SALES AND MARKETING

reetings from the Protein Division of The Chefs’ Warehouse & Allen Brothers! 2024 has already proven to be one of our busiest and most exciting years to date, with lots of new programs to share. We are currently working hard on the roll-out of our “Just In Time” initiative, which will change the way our customers obtain fresh protein across the country. Once this new platform is rolled out, chefs will have full access to all Allen Brothers products through The Chefs’ Warehouse with next-day delivery. Over 1,800 codes are being added to the CW platform to facilitate the ordering process and eliminate the need for special orders. No more red tape, just seamless, streamlined, fast delivery of Allen Brothers fresh cut portioned product.

We are also really excited to share our newest offerings in the world of wagyu. By partnering with a family operation that produces animals in Japan’s famed Niigata Prefecture, we are proud to introduce our “super” snowaged wagyu. The 30-60 day aging process takes place in Yukimoro snow huts that feature very low, controlled temperatures, resulting in one-of-a-kind flavor. Only a handful of animals are harvested per month, making this an ultra-exclusive product. Also in the wagyu category, we are introducing a custom brisket and chuck-blended burger from Westholme Australian Wagyu. They are delicious and now readily available in all regions! Not to be outdone by the wagyu, we are also introducing our small-batch dry-aged beef tallow, produced from our very own dry-aged trimmings. Only the purest fats are selected for rendering in our four chamber process, which adds richness and depth of flavor.

Additionally, we recently launched @AllenBrothers1893, a food-service-specific social media handle dedicated to chefs and restaurant industry insiders. Follow this great new resource for fresh daily content highlighting new products, market insight, and regional trends. We are also kicking off a Chef R&D program in the spring to partner with our chefs across the country. Chefs who partner with Allen Brothers will receive first glance samples of new products, custom chef and restaurant video features, and the opportunity to develop additional revenue through our affiliate program. If you are a chef interested in joining the R&D team, reach out to us on social media @AllenBrothers1893.

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T407 FT. & RISING

With Executive Chef Kapila Amaratunga

BY KELLI COLACO TORONTO, CA

he executive pastry chef role at the magnificent Fairmont Royal York in Toronto Canada (opened in 1929) is as multifaceted as the historic venue itself. Brazen Chef Kapila Amaratunga has proven to be the ultimate conduit for the job, and a culinary talent to watch.

Chef Amaratunga, who began his tenure at the châteaustyle "Royal York” in August of 2022, is responsible for all things pastry at the epic venue, including the hotel’s restaurants CLOCKWORK and Library Bar, its 5,000-person banquet hall, 1,300 guest rooms (in- room dining), an amenity chocolate program, and breakfast pastry program.

“In the beginning, it was very tough. For nearly three months I worked without a day off until I fixed the place. Now we are running smoothly.” Amaratunga shares.

When Kapila moved to Dubai at nineteen, after starting his culinary career in his native land of Sri Lanka, he didn’t speak a word of English. A year later, Chef Kapila triumphed by winning first place at the Chef Middle East Pastry Competition and also taking home a total of three gold medals. After several high-level promotions (E.P.C, Sheraton Dubai Creek Hill Hotel, E.P.C, W Dubai, The Palm), the executive pastry chef opportunity at the Royal York would follow.

Unlike many pastry chefs who specialize in a certain area, Chef Amaratunga is known for being brilliant in every corner of pastry. “That’s why I grew fast. I’m good with every section,” he says.

CONTINUED ON NEXT PAGE

Shop this story wherechefs.shop/amaratunga

CONTINUED FROM PAGE 47

Kapila’s wife Jhaneen Dela Paz, whom he met while working in Dubai, is also immersed in the industry as chef de partie at the Michelin-starred Don Alfonso 1890 in Toronto. “I’m very passionate about my job, so of course I married a chef.” shared Kapila. “Jhaneen works the evening shift. After I finish my work, I pick her up and we go home together. Either I will cook, or she will cook. We will chitchat and share stories of the day about our restaurants. It’s interesting. There’s always a lot to talk about.”

“A lot of people say, ‘Just go with the flow.’ I’m not a person to go with the flow,” Chef Kapila says. "I want to change things. I will make us the best pastry team in Canada. Trust me.”

Now with a staff of fifteen, including an assistant pastry chef, Executive Chef Kapila has his department running like a welltuned dream team.

“I really like to handle a big operation. You and your team get to create with all the top ingredients of your choice, and not have to worry too much about cost. This is important to me. I am using Valrhona from The Chefs’ Warehouse because it is one of the very best on the market and is also very consistent. I also love Sosa products and look forward to using Cacao Barry in the future.”

The Royal York, which overflows with notable attributes such as a 14th floor roof garden boasting a beehive with 350,000 honeybees producing 450 lbs. of honey a year and the venue’s former Imperial Room nightclub, which once featured performers such as Count Basie, Duke Ellington, Louis Armstrong, Marlene Dietrich and Tony Bennett, seems the perfect "stage" for the energetic and ambitious Amaratunga.

“A lot of people say, ‘Just go with the flow.’ I’m not a person to go with the flow,” Chef Kapila says. "I want to change things. I will make us the best pastry team in Canada. Trust me.”

Chef Tip:

“Young chefs! Don’t look at your watch. Learn. Learn. Learn. Don’t look at your watch!”

Chocolate Layer Gateau

Valrhona Araguani

72%, Manjari

64%, Equatoriale

55% rich truffle, Bourbon ice cream

Top of the Catch

BY TRACY HOLLERAN WESTERLY, RI

Connecticut native Chef Jeanie Roland, and her California-bred husband James, opened their first restaurant in 2002. The Perfect Caper in Punta Gorda, Florida started as a 30-seat eatery, but they soon outgrew that space and moved to a new location with over five times the capacity. By 2012, they were looking to open a second restaurant, closer to Chef Jeanie’s aging dad in Connecticut. “My father said he always wanted to live in Rhode Island,” Chef recalls, so they focused on that region and soon discovered Westerly, a quaint, coastal town lacking a highend restaurant. Ella’s Fine Food and Drink was launched later that year and quickly became a New England dining destination.

“The community is very happy and supportive of what we’ve done in Westerly,” James says.. “We’ve got a tremendous client base.” When they first started, Chef Jeanie would change the menu monthly. But James notes that in recent years, the

menu has stayed more consistent. “We’ve gotten to the point where there are so many favorites on the menu, we couldn’t possibly take those items off the menu ever again!” Scallops and other products from CW’s family of brands, Foley Fish, are among the most popular dishes. “Being from New England, I’ve always adored scallops,” says Chef Jeanie. “There’s something about cooking a really good scallop in a pan and getting a nice sear, then using the same pan with lemon and butter just to make the sauce,” she explains. “It’s pure and very comforting. And that’s something we do in some kind of version, always, on our menus.”

The Pan Crusted Scallops with a butter sauce was one of the very first dishes Chef Jeanie created at The Perfect Caper, and is now also a staple at Ella’s. “We’ve been doing this dish since day one,” she recalls. It is the one item that has never been removed from the menu. “We serve it with mashed potatoes and sautéed spinach, and there’s something about the lemon and the brightness of the butter that let’s scallops really shine with their sweetness. Nothing overpowers it,” she says. “It’s a very comforting dish.”

The Crabby Scallop is another favorite that keeps the customers coming back. It was originally created as an appetizer for a wine dinner, and was so well received that they decided to add it to the regular menu as an entrée. Chef Jeanie recalls. “I thought, “why don’t we launch those on some rice?” and we never looked back!” The top selling scallop dish has crab, a touch of chili mayonnaise and mirin-soaked apricots over black rice with coconut. The addition of bok choy helps to cut through the butteriness of the scallops and crab. “It’s just a really, really beautiful dish,” Chef says. “It’s really elegant and sexy,” she adds. “One of my favorites!”

“I’m very specific about the quality and the brands that I use,” states the James Beard nominated chef and cookbook author. “When we place an order [with Foley’s] we know exactly what we’re going to receive,” she continues. “That’s the kind of relationship we want.” James notes that this confidence is what allows them to focus on their craft. “ I’m very specific,” Chef Roland continues. “With Chefs’ Warehouse, they will never send you something that is below the quality that I want.”

“When we order from CW and Foley Fish, we get a lot of information and education from the reps,” James says. “We talk about the product, and we’re able to share that with our staff, and then the staff shares that with our customers.”

Understanding how the wild caught seafood is handled from catch to table adds to the overall experience. In addition to scallops, the Rolands are also huge fans of the Foley Fish squid. “[Squid] is one of their signatures at Foley,” Chef Jeanie explains. “What sets Foley apart from everyone else with the calamari is that theirs does not leave the United States for processing. It is really exceptional. It’s tender. It’s not two, or three times frozen. It’s the best product we’ve ever used.”

The Foley Fish brand has been around for well over 100 years, and was acquired by CW in 2021 as a fourth-generation family business. “Foley’s always had the core values of quality and great customer service,” explains sales representative, Anna McFarlane. “That comes from who we buy

from, how we transport the fish to our warehouse, how we process and take care of it while it’s in our facility, and then how we ship it out,” she continues. “We only work with reputable firms.” When asked what makes Foley scallops superior, Anna responded, “We don’t do anything to our scallops…that is the big secret!” she laughs. “We don’t even wash the scallops because we want them to come to the chefs the way Mother Nature created them.” The dry, all-natural scallops are sourced out of Georges Bank, Cape Cod, and Maine for Diver Scallops. “What we look for is what we call “top of the catch.” If [a boat] has gone out for six days, we only want to buy the scallops that were caught on the last day, versus whatever they caught five days ago.”

The same focus on quality and minimal processing is true of Foley’s squid. “We have a really wonderful [local] product that comes from Point Judith, Rhode Island,” she says. “What we sell is a once-frozen, untreated product,” which, as Chef Jeanie noted, never leaves the United States for processing or is re-frozen, as is the case with a lot of the other locally caught squid.

“We are a family run restaurant, and [we] have that personal connection with the customer,” Chef Jeanie says. Sales rep Anna McFarlane echoes the importance of connection: “I think the biggest thing for us is how we build trust with our customers, getting to know them and to know that we are looking out for their best interests.”

“Our customers know where we get our product from and recognize the quality, which is beautiful,” Chef Jeanie continues. James agrees. “When we use CW we know with confidence that whatever we order, we get exactly what we are looking for.”

RAISING THE BAR ON INGENUITY AND EFFICIENCY

Mosner Family Brands has long been renowned for its impeccable quality and selection of lamb and veal programs that are distributed throughout the country. With its most recent expansion, Mosner Family Brands is using its quality-driven approach towards building out its protein portfolio, and equipping chefs with labor-saving solutions and culinaryfocused products.

Innovation has always been a part of the foundation of Mosner Family Brands’ customercentric philosophy. Mosner is able to offer a wide variety of value-added protein solutions in both ready-to eat and ready-to-cook formats that includes meticulously crafted grinds and patties, portioned and seasoned cuts, and custom recipes developed for specific applications.

“Mosner is proud to partner with The Chefs Warehouse to give chefs the ability to diversify and streamline their creations effortlessly”, says Owner, Jessica Mosner.

Mosner’s mission of broadening the spectrum of available proteins with a discerning emphasis on quality and practical solutions for efficiency, gives chefs a creative advantage.

Eric Polhamus

BY TRACY HOLLERAN

Meet Cincinnati chef, Eric Polhamus. As the Culinary Director for three venues, Hangry Omar’s Slider Shack, Rich’s Proper Food & Drink, and the newest addition, Opal Rooftop, Chef Eric shares his favorite foods, ingredients, and tips!

What food was life-changing for you?

Any Hispanic food in Texas… Mexican, Guatemalan, Honduran! It is absolutely amazing. Like when I first tried Serrano ham; the Mitica 12 Month Boneless Serrano is a great product that I’m using here today. And an arepa is one of the best things in the entire world, which I first had in Texas. I would probably also say Vietnamese food in Houston. It’s always been kind of a culmination of little experiences here and here and there.

Do you have a favorite seasonal CW ingredient?

When fiddlehead ferns are in, and when asparagus really takes off, that’s wonderful. But the product that has really gotten its fingers into so many things in our portfolio are the BelAria Calabrian Chilis. They have such a sweetness and gentle heat, and they just bring some acidity. They’re just wonderful. They’re one of my favorite products. We have a broiled oyster at Rich’s where we use them… we can barely keep up with orders!

Can you share your best tip?

There are so many tiny little tips and tricks, but my rep from Chefs’ Warehouse, Jason (Goldschmidt), is phenomenal. Absolutely love the guy. I will call him and we’ll talk through stuff and spitball ideas together. It’s helpful to use our rep in that way. For instance, we wanted to do some Wagyu, and I was talking to him about what I was thinking and he said “Oh, I think this Westholme Australian Wagyu would be what you’re looking for,” and the whole

preparation and thought process. And you know, it was perfect – it was exactly what I wanted. It’s a collaborative thought process for sure.

Hangry Omar’s Slider Shack operates out of a shipping container as part of a “food park”–tell me more!

Hangry Omar’s is part of Covington Yard –a food/entertainment venue where they repurpose shipping containers and have a giant picnic area in the middle. It’s extremely seasonal. Also, about 50% of our seating at Opal Rooftop and 25% at Rich’s is outside as well. The winter months are always the lean months for us, and then we’re crazy with summer and spring!

What’s in the “dream pipeline” for you?

I want to open up multiples of our Hangry Omar concept. I think that really has mass appeal –legs. And I really really love barbecue, and that’s something I’ve never done professionally. I think it would be a really fun challenge to kind of dive into the world of barbecue. I think it could be really fun doing a non-traditional barbecue concept.

BY TRACY HOLLERAN CHICAGO, IL

Despite growing up just south of the country’s largest wine region, Alpana Singh never imagined that wine would play such a significant role in her future. Like many of her peers, she assumed she’d go to college and follow a pre-professional track into medicine, engineering, or perhaps law. When the South Asian grocery her parents owned began to struggle, she was forced to pivot. “By the time it came for me to go to college, there was just not enough money,” she recalls. Her best option was to find a waitressing job, attend the local community college, and save for a four-year university. “So, I walked into this fancy restaurant that had just opened up, but they said they needed somebody who knew about wine, and was more sophisticated,” she says. “I was only 18,” she continues, “I only knew wine was made from grapes!” Undeterred, she went to the bookstore and read everything she could about wine. When she returned to the restaurant, the manager was impressed by her “hutzpah” and decided to give her a job. “It introduced me to this whole new world of food, fine dining and wine,” she said.

When she learned that a colleague was studying to become a Master Sommelier, Alpana’s interest was piqued. “I was so entranced by it,” she remembers. “I mean I was reading Wine Spectator while I was in my [community college] chemistry class!” she laughs. Alpana did the math and realized that it would be less expensive to pursue this path than a four-year college degree. “One thing that I was very keen about was I didn’t want to get myself into debt. I saw my parents struggle with it and I just promised myself that I would never put myself in that situation.”

By the time she was twenty-one, Alpana was already making a name for herself. She passed the advanced exam and moved to Chicago to work as a sommelier at the famed Everest restaurant. At age twenty-six, she became the youngest woman, and the only South Asian, to pass the Master Sommelier final exam. “I passed my test, and then thought, what do I do now?” After finding success in the wine business, in 2012 she was given the opportunity to open her first restaurant. “I made a bit of a transition in my identity,” she says. “I wanted to try something new, so I shifted to what I’d call a very enthusiastic, amateur cook.” By the time she opened her fourth restaurant, Alpana, she was ready to get into the kitchen and develop her own wine-inspired recipes. “I wanted to create a menu that really reflected my wine ethos. The dishes have pops of acid and texture and salt and crunchiness, and wherever I can, I amplify the dish to make sure that it has maximum pairability with the wine.”

Recipe development was a natural extension of Alpana’s training as a sommelier; “Our instrument is our palate, and there’s no distinction between whether it’s wine or food,” she explains. “We are ‘flavor technicians’,” she continues. “If you meet a sommelier, chances are they’re an excellent cook as well.” Perhaps Alpana’s favorite recipe creation is her Butter Chicken Meatballs which uses a variety of CW spices. “I have been working on this recipe for about five years,” she says. “I’ve had the sauce in my arsenal, but how do I reinvent it?”

While some recipes take years to perfect, Alpana also looks for products that can save on labor and time without compromising on quality.

One example is the Kontos naan she serves with her famous meatballs. “We just don’t have the ability to do fresh baked naan here. It’s nice to have the option to buy a ready-made product that delivers that quality like you just made it.”

Another favorite prepared CW ingredient is the Fresh Olive Company Rose Harissa. “I do a harissa roasted cauliflower with farro…there’s just so much flavor and there’s a great deal of authenticity to it. I love, love, love it!” She says her rule of thumb is that if the prepared version is just as good as house-made and also helps you with your bottom line, it’s a winner. She also looks for ingredients that have cross-utility. “The [Sabatino] black truffle paste is a good example. I use it in three or four different entities… I’m kind of accused of putting it in everything because it’s so delicious!” she jokes. “Labor is always a huge concern,” she concludes. “We are always looking for those ingredients that can save time without compromising on the quality.”

By transforming the traditional chicken dish into meatballs, it has become one of the most popular appetizers at the restaurant. “I’m just so proud of that dish because it was years in progress; it’s so satisfying to have an idea, tinker, tinker, tinker, and then watch it execute.” Shop this

story wherechefs.shop/singh

Register for the Chicago Culinary Expo on June 12 at wherechefs.shop/events

BOSTON,

MA

WBY TRACY HOLLERAN

hile studying business management in El Salvador, Miguel Deras found himself intrigued by the hospitality case studies presented in his college classes. When circumstances prevented him from continuing his education, he saw it as an opportunity to change gears and pursue this new interest. With some family members already in the States, he set his sights on Boston and its vibrant restaurant scene.

Without formal training, Miguel knew his strong work ethic would need to be his calling card. He initially found work at a small restaurant where he learned the basics of not only cooking, but the English language. “I was putting in so much effort to learn,” he remembers. “That’s how I started out… just absorbing knowledge.” After a few months, he had an opportunity to become a line cook at Eastern Standard Kitchen & Drinks in Boston’s Kenmore Square. The experience allowed him to expand his repertoire; “I was craving more. I started seeing more interesting things like how to do different sauces, how to cook a steak and even some butchering,” he says. As he planned for his future, he added a second restaurant job to fill his mornings, and even began going into Eastern Standard on his days off. “I offered myself as free labor because I wanted to learn and become more knowledgeable,” he says. “The chefs gave me the chance to learn from them, step by step.”

While scrolling on social media one day, Miguel saw a post about a new restaurant opening in the historic Atlantic National Bank building near Boston’s Post Office Square. “ COJE [Management Group] was promoting Mariel, a new Cuban restaurant, and posting pictures and videos. I thought ‘wow, that’s really nice!’” However, only days later the pandemic hit and restaurants began cutting back or closing, not hiring. Fortunately, Miguel obtained a seasonal position at Nantucket’s American Seasons restaurant. He made the most of this time by honing his skills with some inspirational colleagues, including Chef/owner, Neil Ferguson. Upon his return to Boston, he submitted a resume to Mariel. Chef Tom Berry, Chief Culinary Officer for the COJE Management Group, was impressed and offered him the

When Chef Berry first introduced him to the Calpac Black Garlic Molasses, he was eager to experiment. “[Chef Tom] is always interested in new ingredients and anything that’s new on the market. He always reaches out and says ‘hey, I saw this so why don’t you play around with it and create something new?’” After some testing, Chef Miguel created the Duck Confit Pizza, which he finishes with a drizzle of black garlic molasses. “It’s such a good flavor!”

Chef Miguel notes that although he changes the menu quarterly, some fan favorites remain constant. One such dish is the Fufú Gnocchi. “The gnocchi is one of my favorite dishes. Fufú is ‘plantain’ – they are crispy and delicious,” he says. “[Mitica] Pecorino, [CW sourced] plantains, garlic crema, aji picante…I remember the first time I had those! I was blown away,” he remembers. “ I never worked with all these ingredients,” he continues. “It opened my mind to all the different ways you can be creative and have so much fun with different ingredients.”

“Overall, I would like to bring hospitality to the next level,” Chef Miguel concludes. “You need to really care about the guests, and not just see them as money coming in.” His key to success is making sure to always check in on his guests to solicit feedback. “You need to provide a quality experience to make them feel comfortable at your restaurant. That makes them happy.”

Shop this story wherechefs.shop/deras

Tips and Insights from the Top of the Field

Chefs’ Presents is an exciting and dynamic new ongoing program originating at our state-ofthe-art CW, Bronx Manhattan location, that fires on our incredible partnerships with the world’s hottest chef-restaurateur-entrepreneurs.

With a starring initial program lineup that includes Nancy Silverton, Eric Greenspan and Thomas Keller, CW Chefs’ Presents is nothing short of the hottest inside culinary ticket in town!

CW chef-customers and sales representatives experience culinary demos, followed by a tour of the CW Warehouse.

NANCY SILVERTON

The incomparable Nancy Silverton captivated an invited audience with a demo on her exceptional peanut butter cookie recipe from her new cookbook, “The Cookie That Changed My Life.”

Nancy revealed in her insightful Demo that her life-changing peanut butter cookie was originally inspired by Roxana Jullapat’s book “Mother Grains” and shared that while she wanted to respect the original dough ingredients, she added

ERIC GREENSPAN

Chefs’ Presents second installment featured the unstoppable and enigmatic Eric Greenspan who contributed a captivating demo on his very own revolutionary and artisanally-made New School American Cheese that is taking the traditional grilled cheese, amongst a plethora of other deluxe applications, by storm.

UPCOMING DEMONSTRATIONS

APRIL 17

Anthony Falco

Immerse yourself in the world of focaccia perfection as Anthony Falco guides you through the techniques and ingredients behind his exceptional creations.

MAY 21

own twist by adding additional peanut butter and roasted Spanish peanuts to make an almost tartlike presentation.

Following the demo-presentation Nancy participated in a casual Q&A and signed copies of her cookbook for each attendee to take home.

*Silverton also featured in Culinary Icon Perspective feature in this issue of CW Magazine.

Greenspan engaged the Chefs’ Presents audience by highlighting the unparalleled taste and quality of New School American Cheese which he incorporated with Smashburger techniques, grilled cheese demo and generous grilled cheese samples. Following the demo, Eric signed copies “The Great Grilled Cheese Book,” for each guest.

Thomas Keller

Join Thomas Keller for an exploration of labor-saving tips using stocks from Proper Stock & Sauce Company.

Witness the art of gluten-free baking with Cup4Cup.

JUNE 25

Paul Bertolli

From esteemed kitchens like Chez Panisse to culinary entrepreneurship, Paul Bertolli has a great story. Join him for a demo of the diverse Fra’Mani product range, with insights on applications and charcuterie craftsmanship.

Visit wherechefs.shop/chefs-presents for more details on upcoming sessions, crafted to provide practical knowledge and enhance your culinary expertise.

WHAT’S HAPPENING AT THE CHEFS’ WAREHOUSE

At The Chefs’ Warehouse we make it our business to be on the front burner of food industry action. Whether at our CW Culinary Expos at CW hubs across the U.S. and Canada, or cornerstone events such as The Fancy Food Show (in Las Vegas and New York), or the National Restaurant Association Show in Chicago, we pride ourselves as lifelong learners and chief supporters of the culinary world’s greatest talents. We hope you’ll join us at one of our exciting upcoming culinary expos!

COMING UP NEXT

● APRIL 16 Philadelphia Culinary Expo

● MAY 7 Reno Culinary Expo

● May 18-21 National Restaurant Association Show

● JUNE 12 Chicago Culinary Expo

GET READY FOR SEASON 6

Renowned chef Thomas Keller joins us again, this time to share the secrets behind his revolutionary Cup4Cup gluten-free flour. Then we meet Chef Tony Baker, owner/operator of Baker’s Bacon at his Kansas City facility for an exclusive behind-the-scenes look at the craft of artisanal bacon. Later we get spirtual with mixology genius Dave Arnold, Owner/Operator of Existing Conditions and Badger Beverages.

And that’s not all. Andrea Parkins and John Magazino will be talking to chefs all around the country about their favorite ingredients and innovative applications. Follow and listen to Ingredient Insiders wherever you get your podcasts!

Sponsored by Listen now wherechefs.shop/ii6

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SPECIALTY SELECTIONS

Seasonal Cheese Selection

MICHELE GLANCEY

CHEESE CATEGORY MANAGER (A.C.S, C.C.P)

This spring and summer we are excited for the return of sunnier, more temperate months after a winter of slumbering fields. As the farm comes to life and families of animals welcome their young, fresh milk is abundant. When supply of milk is excessive on the farm, that means cheese, that ages quickly, is plentiful on the table.

Our Pier Franco Pecorino Toscano PDO is the hallmark of this time of year. An early name for this cheese was marzalino, after the month of March, when production traditionally began. Made using whole ewe’s milk from traditional breeds of the region (Sardinian, Comisana, Massese, Appenninica and Langhe) this cheese is produced in the region of Tuscany and also a few municipalities in Umbria and Lazio.

Two styles are produced under the PDO: pasta tenera (soft) and pasta semidura (semi-hard). PDO is the best guarantee of excellence for a European agri-food product. Controlling compliance regarding production regulations ensures that each wheel can bear the label of Pecorino Toscano.

Our Pier Franco Pecorino Toscano PDO is the younger and softer style. This cheese is brined and aged for 20 days in cool but relatively humid conditions. Achieving a texture that is semi soft, making it ideal for recipe work, but also lovely on its own. The interior color exposes a light white paste in contrast to the straw-colored rind. The flavor is uniquely grassy but sweet and slightly nutty. The texture will cloy at the palate, which allows the cultured milk flavor to linger.

This cheese is accommodating any time of day. Best paired in the morning with prosciutto cotto and fresh bread. For lunch, pair with spring peas, lettuces and black walnuts. At dinner, kale pesto and beans. And after dinner, a perfect match with honey and figs.

At The Chefs’ Warehouse we offer an exclusive Pecorino Toscano produced by an agricultural co-operative which was founded in the ‘70’s. This Tuscan production of aged sheep milk cheeses is recognized as one of the most important dairies of the Consortium of Production of PDO Pecorino Toscano.

Italy

With Executive Chef David Walzog

In the fall of 2023 I had the pleasure of traveling though Italy with Jeff Bergman and Rolando Beramendi from Manicaretti, and a great group of sales managers, buyers and media support from The Chefs’ Warehouse that included Mark Gears (Philadelphia) Zach Schneiderman (San Francisco), Laura Taylor (Dallas), Angela Yatco (Florida), Jon Martinez (Chicago), Bill Doehring (Cincinnati), Jason Hendrick (Los Angeles) and CW Media Manager Andrew Steelman along for the trip to photograph all the action including our onsite, educational visits to producers of Agrumato Oils, Rustichella d’Abbruzzo Pastas, Volpaia Vinegars, Laudemio Extra Virgin Olive Oil, Pojer E Sandri Vinegars and Mugolio Pine Bud Syrup. Experiencing the passion, personalities and production of these incredibly delicious products and having our regional sales managers relay this experience and knowledge to our customers back home, is truly at the core of what The Chefs’ Warehouse was built on.

Our group was inquisitive…we asked a lot of questions, took studious notes, and were hyper-curious and engaged to find out everything there is to know about the products and producers we visited.

Learning firsthand in this way, with dynamic interactions and personal visits, (always over a fantastic meal and/or tasting along the way) is paramount to not only getting to know incredible products, but also in gaining a deep understanding about the producers. For me, that personal connection is everything.

Experience our incredible trip researching ingredients in the Dolimites, Abruzzo, and Tuscany, courtesy of our friends at Manicaretti.

Dinner hosted by Francesco Ricci with introduction to the brand by the Marketing Director Georgia D’Antonio and development and history by Francesco’s son Chef Sante Ricci,and followed by a 5-course tasting that was paired with each of their delicious oils. Welcome to Abruzzo!

At Rustichella D’Abruzzo pasta production facility in Abruzzo, we were toured by the guiding light of the company, Gianluigi Peduzzi, and his quality control manager, Marco.

We toured the centuries old wine cellars at Castello Nipozzano, picked olives (Frantoio, Leccino and Maraiolo varieties) while touring their olive orchards. We watched olives go through the oil making process, from washing and de-stemming, grinding, pressing, and filtered twice through a multistage filter. The bright emerald, green, elegant, creamy and complex flavors of the oil that flows from the end of filtration into a small tasting cup is an unreal flavor experience.

A perfect Carbonara at Rustichella D’Abruzzo. Our CW team walked away from this experience with a deep understanding about Rustichella's time-honored production and why their pastas are the top-class dried pastas our customers love.

While having lunch — which had the dish of the trip for me, their spaghetti coated with a black cabbage pesto from their garden, and taken to the next level by the grassy, vegetal flavors of the ’23 Laudemio olive oil — Matteo unveiled the new ’23 green glass bottle while explaining the contributing factors from mother nature’s impact of the year’s growing season. Tasting the ‘23 and experiencing their olive oil that was produced that day was a life changer! We were then taken on a tour of the Nipozzano castle and its beautiful grounds.

We were invited to a fireside dinner and bread making experience at Frescobaldi’s Castello Pomino with their Estate Chef Alessandro. While there, a local hunter dropped in with a basket of freshly harvested game birds for the chef. We enjoyed linguine with pumpkin and Laudemio Frescobaldi and parmesan fondue tossed over the live fire grill, a local mixed grill of meats, birds and sausages, followed by a warm chestnut cake topped with a significant pour of Laudemio.

We visited the northern Italian city of Trento in the Dolomite mountains to spend time with Federico Sandri at his family’s Pojer e Sandri Winery and their vinegar production facility. Founded in 1975, Fiorentino Sandri and Mario Pojer came together to make wines from the region’s local grape varieties. (Reisling, Kerner, Incrocio, Manzoni, Sauvignon and Pinot Bianco) while also producing vinegars. They produce both white and red wine vinegars along with their very special local fruit vinegars. These vinegars are single fruit vinegars (not spirit based) in which the fruits are sourced from local orchards of friends and family then pressed, fermented and placed into oak barrels to be aged for 18-24 months to achieve the right balance of acidity and sweetness.

That night we stayed the night in the Nipozzano castle (circa 1400s), drinking delicious Chiantis, playing cards (Ochos Locos) and speaking with awe of the experience we were having.

Founded in 1975, Fiorentino Sandri and Mario Pojer came together to make wines from the region’s local grape varieties. (Reisling, Kerner, Incrocio, Manzoni, Sauvignon and Pinot Bianco) while also producing vinegars. They produce both white and red wine vinegars along with their very special local fruit vinegars. (Gnocchi dish from incredible cooking activity/ lunch with the Pojers.’)

While visiting Tuscany we were welcomed by Matteo Frescobaldi and Ezio Molino at Frescobaldi’s restaurant Il Quartino, where we enjoyed an incredible meal, delicious Nippozano wines and the most delicious and tender Bistecca alla Fiorentina.

We were taken to Trattoria Vecchi Sorni where Chef Lorenzo Callegari guided us through a hands-on cooking class building and layering vinegars into all aspects of the dishes. Our CW team broke into small groups and were coached by Chef Lorenzo and team in preparing a gnocchi and pumpkin dish, raviolis stuffed with soft cheeses, local mountain trout with apple and horseradish, red deer with a local cranberry, and pastries all laced with Pojer E Sandri Vinegars. The chef welcomed us to lunch with a cocktail of grappa, black currant vinegar, elderberries, tonic and rosemary.

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Executive Pastry Chef

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GOTTA HAVE BAKING, PASTRY, AND CHOCOLATE ITEMS

“Staying curious and open in our industry is key to achieving higher grounds. Being in the business of servicing and bringing solutions, we are here to help our customers continue to evolve to their highest level in this ever-evolving industry.”

-

François Mellet

The following is a list of exceptional pastry ingredient recommendations to help invigorate your springsummer menus!

• Cacao Barry: Low Fat Cacao Powder

• Crescendo by MadMac Classic American Collection

• Mochidoki Japanese Ice Cream

• Gelato Festival Gelatos

• Matisse by Sicoly: Fruit purees

• Valrhona Vegan Amatika White Chocolate

CULINARY ICON PERSPECTIVE

NANCY SILVERTON

“I have to say that for a chef as accomplished and iconic, as Nancy has become, she’s still so passionate about the ingredients and products she uses in her restaurants. This is a rare thing for someone on this level. Nancy still wants to travel and discover, come to our CW Warehouse and see everything and taste everything. Then you see the creative wheels start turning in her brain... She’s a source of boundless energy, passion, and focus, and a real pleasure to work with.”

- John Magazino (Co-Host, Ingredient Insiders, CW V.P., S.P.)

When it comes to culinary icons, one would be hardpressed to name a more vibrant, creative and modern figure than Nancy Silverton.

Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.

A multi-James Beard Award winner, judge on Top Chef (Bravo), and profiled on David Gelb’s highly lauded Chefs’ Table, documentary series (Netflix), Nancy is the author of nine top selling cookbooks including her latest, The Cookie That Changed My Life, and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours with Carolynn Carreno. (Highlighted in “Chefs’ Presents” feature in this issue of CW Magazine.)

Nancy is also active in fundraising for numerous charities including No Kid Hungry and Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.

The Chefs’ Warehouse could not be more grateful for the rich and enduring partnership we have had with Nancy Silverton going on three decades and of course we are nothing short of thrilled to feature her in CW Magazine’s first ‘Icon Perspective.’

What is your idea of perfect happiness?

Preparing a meal for a large group of friends at my house in Panicale, Italy with my classical music playlist on and I’ve organized my time so there’s no pressure in the procuring, preparing and setting up a beautiful table for the people I love.

What is your greatest fear?

The fear of not being able to fulfill an obligation in a work environment.

Which living person do you most admire?

Alice Waters for her talent, vision and unwavering commitment to what she stands for and to making food world the best it can be.

What is your greatest extravagance?

Shopping for clothes - I love finding unique pieces.

What is your current state of mind?

Chaotic

What do you consider the most overrated virtue?

If they qualify as a virtue, they all seem pretty important to me.

On what occasion do you lie?

Ideally never, since I am proud of what I do. If anything, it’ll be a small, kind lie to save someone’s feelings.

Which words or phrases do you overuse most?

Super, but I express myself a lot with my eyesyou can always tell what I’m thinking.

What or who is the greatest love of your life?

My son Ben, who is no longer with us.

Which talent would you most like to have?

Bilingual or playing an instrument.

If you could change one thing about yourself, what would it be?

I’d love to enjoy gardening.

What do you consider your greatest achievement?

My children

If you were to die and come back as a person or a thing, what would it be?

Myself so I could give it all another try.

Where would you most like to live?

Italy

What is your most treasured possession?

Bronze casted leaf pins made by John Iverson.

What is your favorite occupation?

Exactly what I’m doing - a chef and restaurateur.

What is your most marked characteristic?

Perseverance

What do you value most in your friends?

Honesty

Which historical figure would you say you most identify with?

Lillian Hellman

Who are your heroes in real life?

My parents

What is it that you most dislike?

Hostess Snowballs

What is your motto?

I cook to travel; I travel to cook.

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