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The Chefs’ Warehouse was founded on the principles of service, integrity, and the best in class products. The collection of producers in the following pages represent just a few of the long standing partners Chris and John Pappas sought along the way as The Chefs’ Warehouse became the National Premier Specialty Food Distributor in the United States. These producers embody the dedication to their craft and vision for the future, which align with The Chefs’ Warehouse principles.
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TABLE of CONTENTS AGROVIM ILIADA 6
MINUS 8 32
BAZZINI 8
MONINI 34
BEL ARIA 10
ORLANDO FOODS 36
BOYAJIAN 12
PIMENT D'VILLE 38
CALIFORNIA OLIVE RANCH 14
RHEEBROS 40
CAPITOL FOOD COMPANY 16
ROUGIE 42
DE CECCO 18
SABATINO TARTUFI 44
DELOUIS FRANCE 20
SOOM FOODS 46
FABRIQUE DELICES 22
SPARROW LANE 48
FORVM 24
SUN NOODLE 50
FRANTOIA 26
SWEET EARTH 52
GAROFALO 28
TALIA DI NAPOLI 54
ITALIAN PRODUCTS & BEYOND 30
WA IMPORTS 56
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Our special tomatoes are slow roasted for maximum favor, then cut into fours before being marinated in a unique blend of canola oil, garlic, balsamic vinegar and oregano. From the frst bite, you will experience that special combination of Mediterranean sunshine and superior favor impact.
Delicious any way you serve them, these tender, summer-picked tomatoes are perfect on anti-pasto platters, toppings for a pizza, and in a variety of pastas. Tey’re also elegant bar fare.
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In 1987, drawing upon his Armenian heritage and family tradition, John Boyajian made his first bottles of garlic- infused olive oil for the customers of his new retail operation in Cambridge, MA. The response to “America’s Original Garlic Oil” was overwhelming. Today, Boyajian Inc. operates a state-of-the art production facility and corporate headquarters in Canton, Massachusetts. Boasting a line of fine infused oils, bread dipping oils, vinegars, pure citrus oils, and natural flavorings & extracts, Boyajian products are regarded as “essential tools” by consumers and food professionals around the world. All of our oils are naturally infused in small batches, using only real herbs and spices. This process can take as many as eight weeks, when each small batch is taste-tested to ensure quality and consistency. Our fine vinegars are made only with real fruit and natural ingredients without any added color, flavor or sugars.
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CAPITOL FOOD COMPANY gets a CaPITAl 'Q' for qualIty FROM THE SIMPLEST QUALITY WHEAT FLOURS, shortening, oils, grains, malts, rice, corn, dairy and egg products to virtually every nut and seed under the sun, Capitol Food Company’s mission is to offer you the very best foundation of ingredients from which to create your masterpieces. Capitol Food Company sources hundreds of ingredients painstakingly selected from all over the world, from manufacturers committed to uncommon quality and sustainability. And they're quite willing, able and happy to accommodate your most precise specifications.
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Like fne art, the greatest pastry masterpieces are built from primary quality ingredients like Capitol Food Hazelnuts and Pistachios, applied here by CW Corporate Chef Francois Mellet with his dazzling Pistachio & Hazelnut Cream Puf:
PISTACHIO & HAZELNUT CREAM PUFF By Francois Mellet
Pate A Choux (Cream Puf Dough) • 125 grs Whole Milk • 125 grs Water • 125 grs 82% Unsalted Butter • 5 grs Granulated sugar • 5 grs Salt • 140 grs Bread Flour • 500 grs Whole Eggs • Capitol Foods Hazelnuts and Pistachios In a saucepan, bring to a boil the milk, water, butter, salt and sugar. Turn off the heat and add the sifted four, mix using a whisk. Turn the heat back on, swift to rubber spatula and cook for approximately 2 minutes to dry the dough. Transfer the dough to a mixing boil with the paddle attachment and add the eggs in several steps to obtain a smooth texture. Pipe the cream puffs, egg wash the puffs and sprinkle piece of pistachios and hazelnuts. Sprinkle some water into the oven and place sheet pan into an oven at 400F, close the oven door and lower immediately the temperature to 325F. Bake until golden brown and dry.
Financier Cookie Base • 300 grs sifted powder sugar • 200 grs 82% Brown Butter • 70 grs sifted All Purpose Flour • 185 grs Egg White • 100 grs Almond powder • 50 grs Hazelnut Flour Melt the butter to a brown color, strain into a thin strainer. In a mixing bowl, using the paddle attachment, mix the powdered sugar, almond four, hazelnut four, all purpose four with the egg white. Add the brown butter until a smooth dough is obtained. Bake into desired shape fexipan at 385F.
Pistachio Crème Mousseline • 250 grs Whole Milk • 1/2 tsp Crescendo Vanilla paste • 65 grs Granulated Sugar • 25 grs Whole eggs • 50 grs Egg Yolks • 20 grs Crescendo hot pastry cream powder • 20 grs Crescendo hot pastry cream powder • 60 grs 82% Butter 1 • 60 grs 82% Butter 2 • 35 grs Pistachio paste Proceed like a pastry cream, when hot, add butter 1, cool completely. Once cool whip in the butter 2, add the pistachio paste.
Other Components: Crescendo Gold leaves Powdered sugar Chocolate decoration 17
In Abruzzo, Italy, where the Adriatic Sea meets the Apennines, De Cecco creates pasta that is loved and embraced by over 10 million Italian families. Here, in our small village at the bottom of the Majella Mountains, we stay true to the heart of Italian pasta making, and enjoy the privilege of bringing authentic cuisine to tables around the globe. 18
FATHER TO SON: AN ITALIAN FAMILY TRADITION THAT MADE PASTA HISTORY Since 1886, De Cecco has carried out a family tradition of making pasta without compromise. As one of the longest-standing pasta companies in Italy, De Cecco has not changed its method of craftsmanship for more than 130 years. It all began with Don Nicola De Cecco, who produced the best flour of the surrounding countryside in his stone mill in Fara San Martino. He passed his knowledge and passion on to his son Filippo, who opened a new chapter in the De Cecco family history, starting to produce pasta: the Molino and the De Cecco brothers’ pasta factory was born. With old-world craftsmanship, creative intuition and technical insight, Don Filippo Giovanni De Cecco created the first low-temperature, slow-drying pasta system, which is still used today. De Cecco is committed to protecting and guaranteeing this unique method of Italian pasta making, ensuring that slow drying and bronze die extrusion are never lost to history through modern industrialization.
PROTECTING THE METHOD. KEEPING THE TRADITION. Requiring more time and attention than other pastas on the market, the De Cecco Method uses a rigorous four-step process that begins with sourcing and selecting the very best durum wheat. We coarsely grind the wheat into semolina flour in our mill to achieve a sweeter flavor, and tap into our very own fresh, cold mountain spring water to prepare and knead the dough in a way that preserves gluten integrity for a pasta that is always “al dente.” Next, we use bronze draw plates to produce a natural, rough texture, porous enough to capture any sauce. After the pasta is prepared, the final step is our low-and-slow drying method, implemented for 9 to 36 hours according to shape. This traditional approach retains the sensory properties of the wheat and enhances the nutritional qualities of our pasta. It’s a process you won’t find anywhere else, with results that lead to a delicate, fragrant flavor, a firm texture and natural grain appeal.
SERVE AUTHENTIC ITALIAN CUISINE WITH SUPERIOR QUALITY We deliver the essence of Italian cuisine, along with the performance you need to save time, reduce waste, decrease serving costs and extend holding capabilities. Choose from more than 40 pasta cuts to satisfy guests’ varying tastes, and find a range of pasta varieties to meet your needs, including semolina pasta, egg pasta, whole wheat pasta, organic and more. No matter how you serve our pasta, you can always be confident that you are offering dishes in the true Italian tradition.
Learn more about our family and pasta-making tradition at dececco.com.
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The Natural Quality Made in France Since 1885
OUR family STORY
Georges Delouis initiated the production of vinegar in Limoges. Raw materials came from wine merchants who had vats of wine that had turned sour. All over the century, Delouis developped thanks to its innovating products such as raspberry vinegar, cider vinegar but also mustards and dressings. It’s from the 1960’s that Phillipe Delouis (3rd generation) gave a real boost to the company thanks to export and especially the US market. Now expert in custom manufacture thanks to its own Innovation laboratory, the knowhow of Delouis France has motivated many brands to handover the development and the production of their innovations in France or abroad.
OUR culinary PHILOSOPHY
Delouis France relies on respect for French gastronomic traditions. The brand spirit follows a simple but meaningful motto: “The Natural Quality”. Through the years, the list of ingredients has been kept as short and simple as possible with all-natural quality products. 20
221948_001
FRANCE
7349
ÉSIF 5. x +125. mm
D U
P E R I G O R D
Périgord VERJUICE
Do you know Périgord Verjuice?
8_001
PANTONE 8940
E 8940
E
Signé numériquement par : Bryan McLaverty Nom DN : CN = Bryan McLaverty C = FR O = Charbonneaux Brabant OU = Achat Date : 2018.05.23 10:44:51 +01'00'
Cyan Magenta Yellow
SPAINBlack PANTONE 5265 DECOUPE
Verjuice is an unripe grape juice. Traditionnally used to bring a sour touch in sauces and condiments or to deglaze. Verjuice does not alter the taste of your ingredients and its softness brings delicate PANTONE 8940 taste in your preparations instead of wine or lemon juice.
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www.delouis.com
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Fabrique Délices was established in 1985 as the American presence of the French company SAPAR. SAPAR was already widely known across Europe for their outstanding pâtés. Marc Poinsignon and Chef Antonio Pinheiro originally came to the United States from France to act as CEO and plant manager, respectively, of the company, eventually purchasing the U.S.–based business from its French parent in 1996. Today, Fabrique Délices offers the most extensive array of traditional and artisanal charcuterie made in the United States. In addition to pâtés and mousses, their specialty meat products include rillettes; smoked, dry and cured meats; all-natural sausages; duck conft, magret de canard; saucisson sec; lardons; bresaola and lamb merguez. Among their over 100 current products, they also offer non-meat items including fatbreads, cornichons, truffe butter and sweet macarons. Fabrique Delices’ products are made without artifcial colors, ingredients or preservatives, except for the addition of sodium nitrite in their traditional French products, and the company sources its lamb, pork and ducks from sustainable farms that do not use antibiotics or hormones. For their chicken products, they use Central Valley– based and family-owned Mary’s Chicken, meaning it’s non-GMO verifed and raised in accordance with the Global Animal Partnership’s fve-step program. Often the frst contact we have with people from other cultures is through the sharing of food and food traditions. Marc Poinsignon, Antonio Pinheiro and Sébastien Espinasse through their high quality standards and adherence to the traditions practiced by generations of French food artisans, have raised the bar in the world of artisan meat products here in the United States. fabriquedelices.com 23
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arofalo was established in 1789 in Gragnano, the homeland of pasta. Te climatic conditions of the area are perfect for drying pasta, and the presence of spring water that fed the mills made Gragnano the ideal place for the production of pasta. At the end of the eighteenth century, with a Royal Decree Mr. Garofalo obtained the exclusive concession for the production of pasta, and the word Garofalo became a synonym of “well made pasta�. Time has rewarded the original formula of Garofalo, which combines a drive for innovation with an unstoppable search for quality. Te company has thus become an engine of Gragnano evolution, and as the production grew, Garofalo expanded mainly abroad and as a private label, until a brand line was launched in Italy in 2001 that immediately became a benchmark for superior-quality pasta among Italian consumers. Ebro Foods, a Spanish multinational group operating in the rice, pasta and condiments sectors, joined the company as a majority shareholder with a large investment in 2014. Te winning formula was not changed and all Garofalo pasta is still produced in Gragnano, Italy. Our last efort for USA is Garofalo Ristorante, a pasta line tailored for foodservice operators. Variety of cuts and specifc characteristics of each pasta shape in order to overperform in stress situations (double-cooking etc.). Besides being a leader in Italy for quality pasta, today Garofalo exports its products to over sixty countries around the world: ours is therefore a story of Italian excellence.
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new pack size
CORN, RICE, QUINOA
12 oz
G L U T E N - F R E E , F U L L TA S T E PA S TA Also try our new Gluten-Free Pasta, GMO-Free and made with an exclusive recipe of corn, quinoa, rice and fber. Bronze-die for that coarse texture that makes pasta cling with the sauce. 29
Italian Products & Beyond has since continued importing and distributing the complete line of Balsamic Vinegars and condiments from Compagnia Del Montale. These exquisite products keep gaining recognition from around the world, as well as in their home in Modena. The long line of important awards started with such domestic acclaim as winning “Best Traditional Balsamic Vinegar” in 2003 and 2012 and was the only commercial Balsamic to ever win among 1400 other producers from Modena! When it was time for Compagnia Del Montale to Born out of a true passion for Modenese tradition, the Bertoli family has produced exquisite Balsamic vinegar for their own personal consumption for generations. This priceless savoir-faire remained just a private pleasure passed from one generation to the next, never using this “liquid gold” for other than their own kitchen and for gifts to friends. Finally, in 1984, Compagnia Del Montale was founded to commercially produce Balsamic Vinegar of Modena, both PGI and DOP. Their concept was always to keep what tradition had taught and to intervene as little as possible in the process while also keeping the ties to their land and history strong. In 1994 Mr Bertoli met with Mr Stefano Frascari, the founder of Italian Products & Beyond and together they
started
exporting
enter the Great Taste awards in the UK, they took the Gold in 2011, 2014 and 2015. As the brand was now recognized in the retail industry at this point, Compagnia Del Montale decided to prove their worth by entering the Superior Taste competition, which is judged by hundreds of chefs and sommeliers around the world. The response was overwhelming and in receiving the highest votes every year from 2012 to 2018, it resulted in Compagnia Del Montale being awarded the very prestigious Diamond Award in 2019, affirming that a small, artisan producer can be an important player on the world stage, with the ability to stay true to their values and quality. Italian Products & Beyond continues to be the proud importer of their amazing Balsamic Vinegars of Modena PGI and DOP.
Compagnia
Del Montale Balsamic Vinegar to New York, with the famed Dean & DeLuca as their first customer.
The product was
so well received that it resulted almost immediately in an article published by the Washington Post that highlighted a Cook’s Illustrated tasting in which Compagnia Del Montale’s Vigna Oro was at the top of the list!
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Italian Products USA, Inc 758 Lidgerwood Avenue Elizabeth, NJ 07202 - www.italianproducts.com - compagniadelmontale.com
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SAVORY
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PASTRY
From left to right: @adamdegg | @dinnerbyhb | @tayerelementary
DRINKS
THE WHOLE DAMN FAMILY One for everyone, because nobody can agree.
9 vinegars and 3 verjus are made at the Minus 8 family vineyard in Niagara, Canada. We grow tomatoes for Veget8 vinegar & apples for Apple 8, dry Riesling raisins for Dehydr8, hop up IP8 Beer vinegar, barrel ferment Maple 8 vinegar, make Concord grape vinegar & L8 Harvest single varietal ice wine vinegar too. Minus 8 ice wine vinegar barrel aged for years in our Solera system. We hand pick small batches of grapes through summer and winter to make Maple Brix and 8 Brix Verjus, red & white.
This is just some of our story…it won’t all fit.
Point your smartphone’s camera at this QR code to look at pictures and read a little more. 33
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Ambassadors of Italian Quality
CAPUTO, the mill of Naples Since 1924, we have skillfully selected and mixed the best quality wheat following the tradition of the ancient art of milling. We don’t sacrifice quality for quantity, so unlike many other mills, we grind our wheat slowly to preserve the starch, protein content, and natural flavor. We don’t use any additives, so our flour has only one ingredient: wheat. Through constant testing and research we are able to guarantee extremely high standards of quality. A four for every purpose. Rather than an all-purpose flour, we have created a wide range of flours made with different blends of wheat to meet the specific needs of chefs and consistently guarantee high quality results. Thanks to the experience developed over three generations as Master Neapolitan Millers, we are constantly innovating, improving, and evolving.
CIAO, the tomato of Naples Compagnia Mercantile dʼOltremare - CMDO – was founded in 1979 by Lino Cutolo and his brothers Remo and Franco. Our factory is located in the foothills of Mt. Vesuvius in Agro Nocerino Sarnese, Italy, the same region as San Marzano tomatoes. From start to finish our products are handled with the utmost care. Ciao tomatoes are carefully selected and sorted in the fields and throughout processing to ensure only the best whole and mature tomatoes are canned. Tomatoes for every kitchen. Between whole peeled, crushed, San Marzano, and Pomodorini. Ciao has a wide variety of tomatoes that complement every dish. All-natural and non-GMO, Ciao tomatoes are full of fresh, rich flavor. They are delicious straight out of the can and are well-coupled with only a few elements such as oil, basil, and garlic.
Torre Lupara, Authentic Buffalo Mozzarella We are a farmstead cheese company located in Caserta Italy, at the foot of the Campania Subapennine mountain range producing some of the finest hand-made Mozzarella di Bufala. With history dating back over 125 years, we have developed a vertically integrated company and supply ourselves with all of the raw materials for our cheese production. We grow our own corn and “erba medica” which is used to feed our herd of 2,000 buffalo. 100% Buffalo Milk At Torre Lupara, we guarantee that our products are made with 100% Buffalo Milk. Through maintaining control over all the raw materials and cheese-making process, we have developed a safe and effective way to freeze our product while retaining quality and consistency. 36
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PIMENT D'ESPELETTE, BY A NO THE R NA M E
The Boonville Barn Collective is a small farm taking single-origin spices to the next level by producing hard to ÿnd chile powders on their land in Northern California. Chiles are grown, dried, and ground using organic growing practices in Boonville, CA. The rolling hills lined with vineyards and redwood ÿlled ridges of Mendocino county are home to Piment d’Ville - a sweet, spicy, Basque red chile that’s ready to replace black pepper in your kitchen. Grown from the seeds of Piment d’Espelette from the Basque region in France, Piment d’Ville is the kind of spice that adds deep background notes to your food. It plays a dual role in the kitchen, adding black pepper spice alongside a mild chile °avor.
The team grows Basque chiles to provide everyone involved better working conditions than conventional farms and better pay than other agricultural work so that everyone on the team can be proud of the work they do. What started as a way to produce a locally grown Basque chile powder for the Boonville Hotel’s restaurant has evolved into a venture focused on building community and growing great spices. When the ÿrst crop of 100 chile plants were put in the ground in 2012, no one expected to later be farming 60,000 plants. Now, this California grown Espelette pepper rivals sales of France’s Piment d’Espelette and the small town of Boonville has become the largest producer of Espelette pepper outside of France.
THE POWER OF BRINGING PEOPLE TOGETHER
AROUND THE DINNER TABLE THE FARM IS SMALL BUT MIGHTY, WITH EACH INDIVIDUAL FILLING AN INCREDIBLY IMPORTANT ROLE IN PRODUCING PIMENT D’VILLE
Krissy Scommegna leads the team, sharing sales, marketing, and business administration with her partner Gideon 38
The Collective hires additional community members to help with harvesting and processing the chiles
Martin is there day in and day out making sure that the ÿelds are prepped, chiles are ground, and packages are ÿlled
N ACHO // PEPPER KING Out in the ÿeld Nacho treats each and every pepper plant with utmost care. “Growing by hand really connects you to the plants. You get more of a touch and feeling for them. You learn how to read them. If they are thirsty... if they need nutrients. You just learn by being close to them. By loving them. It is just nurturing what you grow. Like a baby.”
BOONVI LLE, CA
BASQUE RED CHILE
For more information, visit www.pimentdville.com Follow their story @pimentdville 39
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Combining tradition with modern technology, we ofer Chefs across the globe a new mindset to working with Foie Gras: bringing you the confdence to know you are working within your food cost, while maintaining a consistency and yield.
REDISCOVER THIS ANCESTRAL INGREDIENT WITH ROUGIE. YES, FOIE GRAS IS FOR EVERYONE. WELCOME TO A WORLD OF POSSIBILITIES!
Rougie ofers French style Foie Gras - our Moulard ducks are fed corn their whole life, and the liver is warm harvested enabling us to fash-freeze on site within minutes. It doesn't get fresher than that! 42
SINCE 1875, ROUGIE HAS MASTERED THE ART OF AUTHENTIC FRENCH FOIE GRAS.
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Founded by three sisters, Soom Foods is the preferred brand of tahini and tahini products of the leading chefs, bakers, and restaurants across the USA. Learn more at soomfoods.com.
Delicious
Nutritious
Featured in 46
Versatile
Premium
TAHINI A paste made from 100% roasted and pressed Ethiopian White Humera sesame seeds, ofering a creamy texture and a nutty favor. Available in 16oz jars and 40lb buckets. Organic option is available.
Chocolate
SWEET TAHINI A rich and semi-sweet chocolate spread with the indulgence of chocolate and the nuttiness of sesame. Made from three simple ingredients: Soom Tahini, powdered pure cane sugar, and cocoa powder. Available in 12oz jars.
Silan
DATE SYRUP A rich and complex all-natural syrup made from 100% steamed and pressed dates. No added sugars, preservatives, or colors, and has a lower glycemic index than maple syrup, honey, agave, and molasses. Available in 12.3oz squeezable bottles.
kosher
no gluten
no dairy
made with sesame
vegan
kosher 47
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Artisan Vinegars
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n the heart of the Napa Valley in 1996, Sparrow Lane introduced its frst “chef inspired” vinegars. They were simple but surprisingly complex, with a bouquet and body that embraced the heart of the wine yet had a delicate acidity that left you longing for more. This is what chefs wanted for their own kitchens–that secret ingredient. Our vinegars embody the right balance of fruit to acid, as they are not astringent and harsh like so many commercially produced wine vinegars. With the demand chefs expanding their culinary of quality ingredients and creativity while looking for favor, the growth of our portfolio grew as did our reach across the country known restaurant kitchens. into some of the most wellIt didn’t take long for us to outgrow our warehouse in Napa. Thus, we decided to move our barrels and production into a larger bottling facility to the farming community of Ceres, California in the heart of the Central Valley. This was close enough to our source of Napa and Sonoma wine, and better situated for shipping purposes. With the expanded space of our barrel aging room, we have been able to create new and purposeful blends of fruit and herb vinegars as well as our balsamic barrels. Additionally, local olives are grown and produced throughout our area, allowing us to offer a line of quality olive oils that perfectly complement our vinegars. At Sparrow Lane, our steadfast commitment to quality has earned us an award-winning product line that continues to set the standard for quality and favor in wine and fruit vinegars. Food service professionals, home cooks and self-proclaimed “foodies” know that “When every ingredient matters,” Sparrow Lane artisan vinegars and oils are the only choice! 49
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Sun Noodle
HAWAIʻI CALIFORNIA NEW JERSEY NEW YORK
At Sun Noodle, we take pride in every batch of noodles we create. We work one-on-one with our restaurant partners to make custom noodles that meet their needs, and create our retail products for home chefs with the same care and craftsmanship. Free of preservatives and chemicals, our ingredients are specially sourced and our water is purified on location. Established in 1981 by Japanese-native Hidehito Uki, Sun Noodle began as a small operation in Honolulu, Hawai ʻ i. At the young age of 19, Hidehito moved from Tochigi, Japan to Hawai ʻ i with one suitcase, a noodle machine given to him by his father, and an ambition to
start a custom ramen noodle business. Inspired by the sunny skies of his new home, he named hisnew business Sun Noodle, and began to operate out of a one-room factory in an industrial part of town. Because the market in Hawai ʻ i was over-saturated, and Hidehito spoke little English, he went through great lengths of convincing chefs to even try his product. He delivered his samples by hand, and tailored the noodle to the exact specifications of the customer, often times going back and forth between restaurant countless times before creating the ideal noodle and winning their business.
40 years later, Hidehito's hard work and perseverance is still the driving force behind our brand. Honoring the same dedication to perfection that Sun Noodle was founded upon, we craft our noodles with passion, and wholesome, preservative-free ingredients. With its headquarters still located in Hawai ʻ i, and branches in California and New Jersey, Sun Noodle produces over 600 different types of artisan noodles for ramen shops, restaurants, and grocery stores across North America, South America, and Europe.
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ENLIGHTENED FOODS
At Sweet Earth, we spend A LOT of time in the kitchen, but we never call it work. It’s more like a refuge for us--a warm, inviting destination where we can kick back with those we love most and pay homage to our favorite things: Mother Earth, local farmers and time-honored recipes from around the globe. We have a deep, unbridled love for the earth’s natural ingredients: leafy greens, lush fruits and savory veggies. In our earliest days, we vowed to spend hours in this kitchen, creating delicious plant-based cuisine inspired by every corner of the earth and serving it to serious foodies and vegetarian newcomers alike. It’s this passion for all Mother Earth’s gifts that allows us to create foods that nourish your mind, spirit and body in equal measure, and that’s what we promise, every single time.
WELCOME TO SWEET EARTH.
www.nestleprofessional.us/food/sweet-earth-plant-based-products 52All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
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THE SLEEPING PIZZAS Ciao! We are Talia di Napoli and we are on a mission to bring the most authentic Neapolitan flavors to
North America.
Our sleeping pizzas are handmade by a team of Master Pizzaioli in Naples, Italy, who are dedicated to the craft of Neapolitan pizza. Using local and 100% natural ingredients sourced from producers in the region, they respect ancient and proprietary preparation techniques and a unique patented process, which combines ancient Neapolitan craftmanship and modern cryogenic technology. The result is a real Neapolitan pizza that brings the authentic Neapolitan pizzeria restaurant experience from Naples to tables across North America. We only use precious mother dough with 00 flour, left to rise for 24 hours. Our ingredients are clean and simple - we don’t use GMO crops, artificial preservatives, additives, sugar or even chemical yeast. Once the pizzas are carefully handmade, they are baked in our hand-built, wood-fired ovens. While still steaming, they are individually flash frozen in a process that, in just a few minutes, takes them from a temperature of 700 degrees Fahrenheit to extremely cold temperatures. Rather than using standard water-based freezing techniques, we at Talia di Napoli have adapted complex cryogenic technology to work with our product, ensuring that the flavors, quality and authenticity of each pizza are preserved. Our Master Pizzaiolos assimilate this flash freezing process as putting the pizzas to sleep: it is a nod to the name, Talia di Napoli, which refers to the fairy tale that inspired The Sleeping Beauty and was written by a Neapolitan writer. Once the pizzas are put to sleep, they are carefully shipped to the U.S. by boat, awaiting to be ‘woken up’ on the other side of the Atlantic Ocean. Our Sleeping Pizzas allow your operation to prepare fully natural, hand-made Neapolitan pizzas in only 9 to 11min. They can go from the freezer straight into any oven/toaster oven. You can customize them by adding any number of topping. We handle the 24h+ long process of fermenting the dough, preparing and fully baking the pizzas. All you have to do is wake up your sleeping pizzas! For more information on Talia di Napoli, please reach out to your Chefs’ Warehouse representative and visit: www.taliadinapoli.com 55
Driven by the pursuit to source the finest gastronomic gems from the world’s final culinary frontier, Japan, at the core, WA Imports is an ingredient-focused obsession. Our commitment is to source the highest quality ingredients from the premium producers throughout Japan and beyond. These producers have been closely following ancestral methods dating back many generations and have remained constant despite more efficient modern methods. 56
One of the most respected shoyu producers in Japan, Haku Shoyu is crafted by 5th generation shoyu masters located on the skirts of Kyoto. Haku craftsman work with local farmers to select the finest grains and closely follow traditional methods handed down through the generations. Haku is gaining notoriety for the progressive nature of the current generation who are utilizing western culinary creativity blended with traditional principals. Mizunara Whisky Barrel Aged Shoyu, Smoked Shoyu, Cherry Blossom Shoyu, Black Garlic Shoyu and Matsutake Shoyu are a few examples of this forward-thinking approach to traditional Japanese Shoyu.
Produced by California craftsmen, using local San Joaquin Valley Organic Garlic. These craftsmen have spent many years learning the ancestral techniques of properly fermenting garlic from master fermenters in Kyoto, Japan. The process of proper fermentation and aging quality garlic takes precise humidity and temperature control to capture all the incredible layers of flavor and texture. When mastered there is a perfect moistness to each clove. Aromas of grape-must and black truffle come forward along with the natural flavor notes of fig, balsamic, and raisin with a molasseslike sweetness on the finish.
yakami Located along the Pacific coast of southeastern Japan is the citrus mecca of Miyazaki. Yakami Orchards is a cooperative of the finest growers sprinkled along hillsides of several neighboring villages. The volcanic terroir from this region, combined with the struggle the four-season climate provides, spawn the finest citrus in the world. Centuries ago, farmers built hillside terraces known as Ishizumi lined with stones to provide an airy environment for their prized citrus trees.
The stones reflect sunlight to the center of the trees and keep them warm at night as the cooler atmospheric layers descend on the valley. This daily cycle is what makes the citrus from this region so sought after. Yakami Orchards produces the finest Yuzu, Sudachi & Kabosu juices, Yuzu Kosho, Yuzu Marmalade and Ponzu’s in Japan and is preferred by the finest chefs in North America. 57
UNITED STATES of AMERICA & CANADA
HAWAII
THE CHEFS’ WAREHOUSE LOCATION HEADQUARTERS
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EUROPE
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OUR SPECIALTY LOCATIONS THE CHEFS' WAREHOUSE HEADQUARTERS 100 East Ridge Road, Ridgefield, CT 06877 THE CHEFS' WAREHOUSE NORTHEAST 240 Food Center Drive, Bronx, NY 10474 THE CHEFS' WAREHOUSE PHILADELPHIA 200 Eagle Court, Swedesboro, NJ 08085 THE CHEFS' WAREHOUSE MID-ATLANTIC 7477 Candlewood Road, Hanover, MD 21076 THE CHEFS' WAREHOUSE CHICAGO 2801 South Western Avenue, Chicago, IL 60608 THE CHEFS' WAREHOUSE MIDWEST 619 Linn Street, Cincinnati, OH 45203 THE CHEFS' WAREHOUSE FLORIDA 2600 SW 32nd Avenue, Pembroke Park, FL 33023 THE CHEFS' WAREHOUSE ARIZONA 745 W Fairmont Drive, Tempe, AZ 85282 THE CHEFS' WAREHOUSE LAS VEGAS 4248 West Post Road, Las Vegas, NV 89118 THE CHEFS' WAREHOUSE LOS ANGELES 16633 East Gale Avenue, City of Industry, CA 91745 THE CHEFS' WAREHOUSE SAN FRANCISCO 1250 Whipple Road, Union City, CA 94587 THE CHEFS' WAREHOUSE DALLAS 2100 Luna Road, Suite 120, Carrollton, TX 75006 THE CHEFS' WAREHOUSE HOUSTON 305 Gellhorn Drive, Houston, TX 77013 THE CHEFS' WAREHOUSE SAN ANTONIO 3940 North I-35, San Antonio, TX 78219 THE CHEFS' WAREHOUSE PORTLAND 3305 NW Guam Street, Portland, OR 97210 THE CHEFS' WAREHOUSE SEATTLE 8643 South 212th Street, Kent, WA 98031 THE CHEFS' WAREHOUSE EDMONTON 12547 129th Street, Edmonton, AB, Canada T5L 1H7 THE CHEFS' WAREHOUSE TORONTO 6350 Northwest Drive, Mississauga, ON, Canada L4V 1J7 THE CHEFS' WAREHOUSE VANCOUVER Unit 1155, 2551 #6 Road, Richmond, BC, Canada V6V 1P3
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“People who love to eat are always the best people.” JULIA CHILD
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