Ingredient Insiders: Where Chefs Talk

Grana Padano is one of the best-selling PDO cheeses in the world for good reason. This Italian staple delivers a savory and nutty flavor with a unique (grana) texture, and world-class quality. Husband-and-wife chef duo Patrick and Casey Van Voorhis are big users of Grana Padano at their shop Grist Provisions in Dayton, Ohio. They go through more than 40 pounds of Grana Padano per week, and share the many ways they use the cheese from pasta fillings to microplanning on sandwiches to using the rind for soup broths. Andrea Berti, Head of Business Development at Atalanta Corporation, importers of the finest international ingredients, shares in great detail the differences between Grana Padano and Parmigiano-Reggiano, as well as the history of Grana Padano, how it was created by monks, and the geographical impact from the Po River Valley in northeastern Italy.

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In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Chef Jamie Bissonnette, the James Beard award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant, shares his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Extra virgin olive oil is cultivated in a handful of different countries throughout the Mediterranean, but Italian olive oil reigns as the gem of all. More than just a simple pantry staple, it’s the cornerstone of Italian cooking and at the heart of nearly every Italian dish. Chef Albert DeAngelis of Connecticut’s Z Hospitality Group – Terra, Mediterraneo, Eastend, Sole – explains why Monini’s superior quality products are consistent flavors in his kitchen for decades and what dishes he prepares with the variety of oils from sautéing to finishing. Monini products from the region of Umbria, Italy have been a foundational partner of The Chefs’ Warehouse for over 35 years. Marco Petrini, President of Monini North America, shares the secrets to the family-owned, third-generation business – from harvesting and blending to aging and cooking – and educates on the very different qualities in extra virgin olive oils.

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In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Check out Monini's collaboration with the Van Gogh Museum. Limited edition 100% EVOO. The tins portrait some olive tree themed painting that Vincent Van Gogh painted during his late life years in Arles. If you are curious about this, you can find more info here:
https://www.monini.com/en/n/monini-and-van-gogh

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Acclaimed Chef Michael White of Lido Restaurant, and its adjacent Champagne Bar at the Four Seasons Hotel at The Surf Club in Miami reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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When you think about that ingredient list, it's obvious why mayonnaise makes food taste better: it adds fat, salt, and acidity. Mayonnaise, colloquially known as "mayo", is an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings. Food stylist and writer Jess Damuck, author of "Salad Freak" shares here ode to mayonnaise and the secret ingredient in many of her salad dressings. Mayonnaise was a product made at home until Hellmann's Mayonnaise, one of the world’s most famous brands of mayonnaise, was founded and distributed to markets in the 1900s. Unilever Chef Brandon Collins sheds light on the history of mayo and why it's such a staple in recipes from tartar sauces to chicken marinades and turkey sandwiches to mexican corn recipes.

Follow @jessdamuck @hellmannsmayonnaise @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Chef Brad Rubano of Seaspice Miami reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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The popularity of eating octopus has grown in recent years. It a global delicacy consumed by most cultures and considered an important protein source in coastal communities around the world. But preparing octopus is key as it can be tough if not tenderized. Chef Brad Rubano of Seaspice Miami, discusses the modern approach to grilling octopus and why it's a top-seller at restaurants today. MARKFOODS, a sustainable seafood partner of The Chefs' Warehouse, is among the most respected suppliers of octopus in the US, sourcing premium-quality, wild-caught product straight from the seas of Spain, aka FAO 34, a regional fishery designated by the Food and Agriculture Organization (FAO) of the United Nations.

Follow @seaspicemia @markfoodsinc @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Miami-based chef and restauranteur Michael Schwartz reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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From orange and grapefruit to lemon and lime, citrus is one of the most popular fruit commodities in the world because of its refreshing flavor and nutritional values. The citrus industry in the United States is intimately tied to Florida, and citrus agriculture plays an integral role in the state’s economy. James Beard award-winning chef and author, Michael Schwartz of The Genuine Hospitality Group, has founded a collection of Miami-based restaurants – Michael’s Genuine, Amara, Harry’s Pizzeria – that thoughtfully source Florida’s local citrus ingredients to compliment the variety of dishes and recipes. Perricone Farms, a third generation, family-owned grower and manufacturer of premium citrus produce juices, has become one of the largest and most well-known fresh squeezed juice companies in the country. Bob VanDine, Vice President of Sales, explains the not from concentrate process – from unpasteurized and pasteurized to HPP (High Pressure Processing) cold press.

Follow @chefmschwartz @michaelsgenuine @amaraatparaiso @harryspizzeria @michaelsgenuinecle @perriconefarms @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Acclaimed chef and restauranteur Daniel Boulud reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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