Ingredient Insiders: Where Chefs Talk

Kalamata olives are a classic Mediterranean flavor that are commonly served as table olives, in a Greek-style salad or featured in tapenades that can be spread on warm pita bread. Chef Einat Admony is the ultimate balaboosta ("perfect housewife" in Yiddish) behind the famed fried olives with labne dish at her Middle Eastern restaurant Balaboosta in New York, and the beloved falafel chain, Taim. She shares how her Israeli roots compliment her cooking today and some interesting ways to bring kalamata olives into any home. Siouras is among the premier Greek olive producers for nearly a century. As the third-generation owner, Harry Siouras explains the history of exporting their products, as well as the fermentation and harvesting processes.

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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
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​Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head of salumi and formaggi, who goes into great detail about the ingredients and process for curing the meat. She shares Eataly's variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy. Among them, Prosciutto di Parma, a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna, which is considered one of the oldest varieties of prosciutto.

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https://www.eataly.com/us_en/stores/prosciutto/

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
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Brown sugar is an ingredient with widespread use contributing a dark sweetness to both baked goods -- and savory dishes for sweet sauces and glazes. Its distinctive brown color due to the presence of molasses adds depth in flavor -- and has been a familiar taste since it originated during the sugar trade in the 1490s. Professional pastry chef Auzerais Bellamy of Blondery, a female and minority owned direct-to-consumer bakery, shares why brown sugar is essential to her baking, how the ingredient has evolved over decades, and her efforts to bring more diversity and equity to fine dining kitchens. Wholesome Sweeteners' Mitchell Kruesi reveals how the brand became the first to bring high-quality, organic and Fair Trade sweeteners to the US, and their expansive portfolio of sugar, honey and agave products that are changing the sweetener market today.

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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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Truffles are a rare and prized ingredient. They can be described as having a powerful aroma, euphoric smell and intoxicating flavor. This season in particular, truffle prices are skyrocketing. Rowan Jacobsen, author of "Truffle Hound: On the Trail of the World's Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs" shares his quest to uncover the culinary delicacy. Sabatino Truffles founder and CEO Federico Balestra details the evolution of truffles from his company's hundred year history in Umbria, Italy to modern day cultivation around the world.

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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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From the juicy pulp to the zesty peel, lemons balance the flavors of both sweet and savory dishes, adding acidity and brightness to just about every meal. It is one of the most essential ingredients for novice cooks and professional chefs alike. Acclaimed food writer Ruth Reichl discusses why lemons are always a staple in her pantry, the "magical properties" of lemons and why she prefers organic lemons over Meyer lemons. She shares some of her favorite lemon recipes and talks about the evolution of sustainable ingredients over the last several decades. Rolando Beremendi, founder of Manicaretti Italian Imports, reveals why argumato lemon olive oil is a perfect condiment, and shares his story behind importing Italy’s finest artisanal products to the US: pasta, olive oil, vinegar and more.

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https://www.manicaretti.com/

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
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Pastry chef Natasha Pickowicz is passionate about vanilla – where it comes from, how it’s made and its versatility. She was nominated for three James Beard awards as the former executive pastry chef at New York City’s Flora Bar and Café Altro Paradiso and now runs her own pop-up called Never Ending Taste. She opens up about the impact her Chinese heritage has on her baking and the opportunities that arose out of the pandemic. Beth Nielsen of Nielsen-Massey Vanillas shares the company’s decade-long history, where they source their vanilla from, and how their production process plays a role in their top quality products.

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https://nielsenmassey.com/

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/

Produced by HayNow Media @haynowmedia
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Ice cream aficionado Hallie Meyer, founder of New York City's Caffè Panna, is serving ice cream with a twist using some of the best Italian and local ingredients available. She shares where her obsession with panna comes from, opens up about her secret panna source, details her experiences tasting panna at all of the gelaterie across Italy, and explains the difference between ice cream and gelato. Five Acre Farms founder and CEO Dan Horan details his food and farming journey producing consistent dairy quality products from local farms and bringing them to the mainstream market.

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https://www.caffepanna.com/

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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Oregano is often considered an underrated ingredient despite people using it for thousands of years to add flavor to dishes and to treat health conditions. Houston-based chef Sasha Grumman reveals why oregano is the secret ingredient to her focaccia bread, Sasha's Focaccia, and key to her cooking based on her Italian roots and experience competing on Bravo's Top Chef. The Chefs' Warehouse spice expert Stephen Morino details the sourcing and vetting process of importing herbs like oregano and distributing them to restaurants and food markets across the country.

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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/

Produced by HayNow Media @haynowmedia
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Eric Greenspan aka Chef Greeny is a self-described creator and curator of delicious – and he knows a thing or two about burgers as a partner behind MrBeast Burger and acclaimed chef of Los Angeles restaurants The Foundry and Patina. He is leading the charge in “ghost kitchens” through his Virtual Dining Concepts and embarking on another project to create a premium American cheese called “New School American Cheese.” Christopher Auth of Allen Brothers, a Chefs’ Warehouse company and the premier purveyor of the finest prime meats, details their ground beef process and what goes into a perfect burger grind and blend.

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This episode is sponsored by Allen Brothers @absteaks
https://www.allenbrothers.com/

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/

Produced by HayNow Media @haynowmedia
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Chef and restaurateur Doug Psaltis of Chicago's Andros Taverna opens up about his heritage and passion for Greek cuisine and the versatility Greek olive oil plays in his cooking. He shares his experiences using different olive oils in some of the world's most prestigious kitchens with chefs like Alain Ducasse in New York City and Monaco to Thomas Keller in San Francisco. ILIADA, a multi-awarded olive oil brand, is a favorite among some of the most lauded chefs, including Psaltis. ILIADA’s Kostas Peimanidis details the history, production and health benefits of cooking and consuming Greek olive oil.

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This episode is sponsored by ILIADA Olive Oil @iliada_us
https://www.agrovim.gr/iliada-olive-oil/

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/

Produced by HayNow Media @haynowmedia
http://haynowmedia.com/