Chef Q&A

MFC Broccoli Crowns

Q: What is your favorite MFC product? How do you prepare/serve it?

MFC Broccoli Crowns! This is a great product for many reason—it makes a lot of dollars and sense. With the stems removed there is 100% yield on each case, making labor and recipe cost analysis much more accurate. Plus there are a thousand different ways to prepare broccoli—steamed, sauteed, roasted, stir-fried, puréed—even raw with dips like hummus.

Good eating!

Chef Patrick Mitchell, Ben E. Keith Foods

Using Cauliflower

Q: Cauliflower had a popular year—will it continue? What do you pair it with?

Cauliflower is still going crazy and I think it will continue for some time. People are seeing the true versatility of this cruciferous vegetable. It can be grilled, pureed, sauteed, seared on a griddle, steamed, and even used as a rice substitute. I take a cleaned head and run it through a food processor until it is the consistency of coarse breadcrumbs—then I cook it like fried rice. It’s also delicious to roast large chunks with olive oil until browned.

Good eating!

Chef Patrick Mitchell, Ben E. Keith Foods

Pizza and Flatbread Toppings

Q: Pizzas and flatbreads show no signs of slowing down in popularity…what are some unique topping combinations on the trend front?

Flatbreads continue to be a popular item because of their versatility. You can top them with just about any combination of items. I will start with a spread like strong basil pesto and top with thinly sliced prosciutto, shaved Parmesan cheese, arugula, and a drizzle of balsamic syrup. The sweetness of the balsamic syrup balances the bite of the arugula. Skip the prosciutto and voila! A vegetarian version! Other good combinations include pureed white bean spread with truffle oil, caramelized sweet onions, roasted red peppers, and crumbled goat cheese as well as balsamic fig reduction spread topped with roasted grapes, blue cheese crumbles, bacon, and shredded kale.

Good eating!

Chef Patrick Mitchell, Ben E. Keith Foods

No-Waste Cooking

Q: Kale, cauliflower, and Brussels sprouts have all been extremely popular on menus. What do you think will be this year’s trendiest item?

The big trend I’m seeing is chefs reducing waste by using the entire product. Much like the snout-to-tail style of cooking, we are trying to use as much of a product as possible for more layers of flavor and less shrink. For example, instead of only using broccoli crowns, chefs are putting the leaves in salads and shaving stems into slaws. Now more than ever, with global demand and changing climates, foodservice operators need to utilize whole plants. With all the time, water, care and resources used to grow our produce, it’s the right thing to do.

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Functional Foods: RSS Super Slaw

Q: Functional foods like vitamin-rich produce are extremely hot right now…which are your favorites?

I like Ready-Set-Serve (RSS) Super Slaw made with shredded kale, cabbage, broccoli, and Brussels sprouts. It’s a great way to upgrade cole slaw and makes a fresh, healthy garnish in ramen soups.

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Valentine's Day Ingredients

Q: What ingredients do you use for romantic meals served on Valentine’s Day?

I love to make a simple appetizer/salad called roasted beet carpaccio with radishes and Bull’s Blood micro greens. I layer roasted, sliced beets with paper-thin rainbow and French breakfast radishes. I top all with the bright micro greens, creme fraiche vinaigrette, and shaved Reggiano Parmigiano. The vibrant red colors from the beets and the pinks of the radish scream Valentine’s Day.

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Cauliflower Alfredo Sauce

Q: What is your new favorite product? How do you use it?

One of my new favorite go-to items is called cauliflower crumbles. I recently made a simple pasta sauce by blanching them in vegetable stock and pureeing with roasted garlic. Season with salt, pepper, and pinch of nutmeg, then toss with pasta and shaved Grana Padano cheese. I swear you would think it's alfredo sauce unless someone told you otherwise..with a lot fewer calories!

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Favorite Produce Item

Q: What was your favorite produce item of last year?

All of the new kale items like RSS Baby Kale Mix, RSS Shredded Kale Blend, and Markon First Crop Kalettes. It’s very exciting to see value-added produce cross-pollinating with other movements like healthy, clean eating.

Good eating!

Chef: Eamon Lee
Chef Eamon Lee, Maines Paper & Food Service

Sous Vide Cooking

Q: What trend are you looking forward to experimenting with in 2016?

I’m looking forward to working with cooking produce in the sous vide method. Protein usually steals the limelight when it comes to sous vide, but using this technique with fresh fruits and vegetables also produces amazing results.

Good eating!

Chef: Eamon Lee
Chef Eamon Lee, Maines Paper & Food Service

Seasonal Citrus

Q: Domestic citrus is at its seasonal peak—how do you like to use it?

At this time of year, the North Atlantic water temperatures plummet and seafood flavors really start to shine. I love using fresh citrus, zests and juices, with raw or barely cooked items like seafood crudo in place of traditional mignonette.

Good eating!

Chef: Eamon Lee
Chef Eamon Lee, Maines Paper & Food Service

Cold-Weather Salads

Q: What salads do you recommend for cold weather months like this?

I love to use kale, cooked or raw, with whole grains like farro and quinoa. I also like high-heat roasting items like MFC Eggplant, RSS Baby Carrots, or RSS Cauliflower Florets with olive oil and good sea salt, then tossing with kale, grains, and umami-rich dressings that use fermented ingredients like kimchi and sriracha.

Good eating!

Chef: Eamon Lee
Chef Eamon Lee, Maines Paper & Food Service

Roasting Root Veggies

Q: What ingredients do you pair with root vegetables like carrots, turnips, and parsnips?

I like to roast root vegetables on high heat with local honey and hearty herbs like MFC Sage, MFC Rosemary, and MFC Thyme. When done properly, this technique brings out the deep flavor compounds that might otherwise go unappreciated.

Good eating!

Chef: Eamon Lee
Chef Eamon Lee, Maines Paper & Food Service

Using Citrus

Q: Citrus can lighten up many of winter’s heartier dishes. How do you suggest using it?

Using acidity in a hearty winter dish will bring balance to the other components. Just a bit of citrus will help bring out the salt, sweet, and heat in a dish. Grate citrus zest over a dish just before serving to bring another sense to the dish—smell!

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Root Veggie Soups

Q: Root vegetable soups never go out of style. Which do you like to prepare and how do you keep them modern?

I'm a huge fan of the parsnip when making a root vegetable soup. Parsnips have a great flavor combination between sweet and savory that can be used to deepen the flavor of many dishes. The best part about parsnips is that they actually get sweeter after the winter frost, so it’s a great item to use when many products may not be available. I like to serve simple, but strong flavors like parsnip soup with truffle oil, caviar, or maple syrup.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Chicken & Waffles with Herbs

Q: What new produce item did you experiment with this year and how?

The classic we're seeing right now is fried chicken and waffles. I love to go a bit further and add the depth of fresh herbs, especially rosemary, sage, and lavender. Try combining them all and balancing with whipped butter, cream, or mascarpone. For sweet waffles, I like to dip them in chocolate or meringue, stuff with custard, and top with shaved coconut and fresh berries.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Trending Cuisine

Q: What do you see as the next big regional cuisine to trend? Which ingredients from that part of the world do you use and how?

This past year we worked on developing custom salad mixes. Now we’re seeing chefs move even more into custom blends, especially those that allow you to incorporate items that will build height and require less on the plate. The RSS Heritage Blends are a great example of this.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Pasta with Fresh Produce

Q: Pasta just might be the ultimate comfort food category. How do you incorporate fresh produce in these recipes?

My favorite way to use seasonal vegetables is to cook them on the grill, then incorporate them into light pasta dishes that use olive oil, fresh garlic, and seasonal herbs.

Good eating!

Jeffrey Merry, Reinhart Foodservice

Fresh Fruits in Breakfast Menus

Q: Tell us how you incorporate fresh fruits into breakfast menus?

During the fall and winter months, I love roasting fruits and using them to make compotes and cobblers, stuff into crepes, and serve over pancakes. It’s also delicious to mix minced MFC Strawberries with cream cheese to create stuffed French toast, add to bread pudding, and to top waffles.

Good eating!

Jeffrey Merry, Reinhart Foodservice

Favorite Produce Side for Steaks

Q: What is your favorite produce side dish for steaks and roasts?

For grilled steak I like to serve sauteed Ready-Set-Serve (RSS) Baby Spinach with RSS Peeled Garlic and crumbled bacon. For roasts, I add seasonal vegetables like MFC Carrots, MFC Onions, MFC Potatoes, turnips, and beets to the roasting pan along with the meat so they absorb all of the delicious juices.

Good eating!

Jeffrey Merry, Reinhart Foodservice

Nut Pairings

Q: Nuts like almonds, pistachios, and walnuts continue to grow as healthy snacks and recipe ingredients. What do you pair with nuts?

I like to add crushed or chopped nuts to seasonal salads, fruit cobblers (apple, blackberry, and pear), and quick breads such as banana, pumpkin, and zucchini.

Good eating!

Jeffrey Merry, Reinhart Foodservice

Seasonal Ingredients for Fall

Q: What are your favorite seasonal ingredients for this time of year?

I adore cooking with apples in all forms. They are so versatile, they pair with a wide variety of seasonal items such as cranberries, pumpkin, sweet potatoes with butter and maple syrup, Swiss chard with bacon and onion, turnips, and winter squashes like Acorn and Butternut.

Good eating!

Jeffrey Merry, Reinhart Foodservice

MFC Arugula

Q: What is your favorite Markon First Crop product and how do you like to use it?

I really enjoy MFC Arugula for its consistent color and strong flavor. Often I will toss it with lemony vinaigrette, top it with grilled asparagus, and a gently fried egg. A little drizzle of truffle oil goes well with the deep flavors of arugula.

Good eating!

Chef: Tim Maness
Chef Tim Maness, Shamrock Foods Company

RSS Brussels Sprouts

Q: Brussels sprouts have been a huge hit on menus for the past several years. What are some new ways to showcase this product?

I love RSS Brussels Sprouts—they are ready to use right out of the bag and have consistent size and flavor year-round. Most menus I see pair them with salty meats like bacon and prosciutto, which is delicious, but for brighter flavor, I like to saute them with fresh cranberries.

Good eating!

Chef: Tim Maness
Chef Tim Maness, Shamrock Foods Company

RSS Juices and Herbs

Q: What is your favorite Ready-Set-Serve Juice? How do you use it?

RSS juices are superior in any kitchen due to the clean natural flavors. I like to reduce the juice down to use as a citrus base for pork tenderloin prior to grilling or roasting. The acid also enhances the natural oils found in herbs like MFC Rosemary and Thyme.

Good eating!

Chef: Tim Maness
Chef Tim Maness, Shamrock Foods Company

Highlighting Fall Fruit

Q: Apples and pears are the epitome of fall fruits…how do you put them into the spotlight and highlight their inherent sweetness?

I like to keep it simple, clean, and very fresh. Baking them whole with a hint of butter, cinnamon, cardamom, and complementary fruits such as blackberries, cranberries, and figs allows their flavors to shine.

Good eating!

Chef: Tim Maness
Chef Tim Maness, Shamrock Foods Company

Using Potatoes

Q: What are your favorite ways to use potatoes? Any secret tips you’d like to share?

Potatoes are a fall favorite and make excellent side dishes for all types of proteins. My current favorite is the Hasselback potato—sliced multiple times and roasted with butter or olive oil. Delicious and a great presentation as well.

Good eating!

Chef: Bud Andersen
Chef Bud Andersen, Ben E. Keith Foods

Fall Salads

Q: What salad ingredients work well in the fall?

As the weather cools down, salads get heartier. I like using cruciferous vegetables like roasted Brussels sprouts, broccoli, or cauliflower tossed with RSS Shredded Kale for a stick-to-your-ribs salad that is as healthy as it is delicious.

Good eating!

Chef: Bud Andersen
Chef Bud Andersen, Ben E. Keith Foods

Flatbread Toppings

Q: What are your favorite flatbread toppings?

The flatbread category has exploded in recent years…these pizza-like appetizers and entrees can be topped with nearly any ingredients, but I especially like salty meats like ham paired with fruits like Markon First Crop (MFC) Pears, Ready-Set-Serve (RSS) Pineapple Chunks, or shaved cantaloupe. I also like to pile them high with heirloom tomatoes, roasted RSS Peeled Garlic, MFC Basil, and Burrata cheese.

Good eating!

Chef: Bud Andersen
Chef Bud Andersen, Ben E. Keith Foods

Side Dishes

Q: Barbecue and grilled meats demand tasty side dishes. What are your favorites?

I love a good cole slaw—especially when I use Ready-Set-Serve (RSS) Super Slaw as the base. It includes kale, Brussels sprouts, broccoli, and cabbage, making it extremely healthy and nutritious. At other times, I like to add shredded MFC Red and Yellow Bell Peppers, jicama, and fresh cilantro to RSS Cole Slaw Mix for a Latin flair.

Good eating!

Chef: Bud Andersen
Chef Bud Andersen, Ben E. Keith Foods

Using Mushrooms in Pasta Sauce

Q: Mushrooms impart a natural umami flavor that makes them craveable. What are your favorite ways to use them?

I really like using mushrooms in classic dishes like pasta Bolognese. Add some fresh or even dry mushrooms to your soffritto along with the carrots, celery, and onions, and pulse in a food processor. As the sauce simmers with the other ingredients the mushrooms will impart that earthy umami flavor that I love in a good ragu for pasta.

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Quintessential Italian Dish

Q: Italian cuisine has had a long history of popularity across the world. What recipe do you feel best highlights fresh produce?

The quintessential dish that reminds me of my time in Italy is broccoli with house-made Italian sausage, orecchiette pasta, and shaved Reggiano Parmigiano in a light fennel broth.

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Using RSS Juices

Q: Ready-Set-Serve (RSS) fruit juices add flavor to more than the beverage menu. How do you use them?

RSS Juices work perfect for classic sauces such as a gastrique. Try using RSS Grapefruit Juice balanced with some sugar or honey, and add a touch of rice wine vinegar. Serve this light sauce with pan-seared scallops and micro greens for an ideal appetizer.

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Using Carrots

Q: Carrots are kitchen workhorses…how do you put them into the spotlight and highlight their inherent sweetness?

First thing every morning, I juice Markon First Crop (MFC) Carrots, MFC Oranges, and fresh ginger to get my day going. For menus I like tossing RSS Shredded Carrots with kale, salad blends, or simply seasoning them with olive oil, salt, and pepper—then roasting in the oven until lightly caramelized. Slow roasting brings out the natural sugars and balances the salt.

Good eating!

Chef Michael Dahling, Shamrock Foods Company

Using RSS Kale Blend

Q: Ready-Set-Serve (RSS) salad blends take the work out of creating interesting, flavorful first courses. Which is your favorite and what other ingredients do you toss in?

My favorite right now is the RSS Kale Blend, The multi-color mixture of purple, red, and green gives you a great starting base and makes easy use of the on-trend ingredient kale.

Kale is very versatile—it’s great as a cold green salad, slightly wilted and warm, or as side dish ingredient. When using kale, I like to start with olive oil or bacon fat to counter its inherent bitterness. Next I add a light acid like apple cider vinegar or citrus juice to balance the dressing. RSS Peeled Garlic, ramps, and Markon First Crop Onions stand up well to kale’s bold flavor in savory dishes. I also like to use kale with fresh fruits and honey for a bit of sweetness and nuts for crunchy texture.

Good eating!

Chef: Mark Emery
Chef Mark Emery, Gordon Food Service Canada

Blue-Belly-Bella-Brioche Sandwich

Q: Chefs are always coming up with new and innovative sandwich recipes. What’s yours?

I call my sandwich the Blue, Belly, Bella, Brioche. First I toast a brioche bun, spread it with a thin layer of blue cheese dressing, and top it with endive and a slice of Markon First Crop (MFC) Red Onion. Next I sear a bourbon- and maple syrup-marinated MFC Portabella Mushroom and strips of pork belly until caramelized and add all to the brioche stack. The bitterness of the endive and blue cheese meld well with the richness of pork belly and Portabella, while it all gets a little sweetness from the maple syrup. Try this delicious and well-balanced sandwich!

Good eating!

Chef: Mark Emery
Chef Mark Emery, Gordon Food Service Canada

Superfood Smoothies

Q: Smoothies and fresh-pressed juices have evolved. What are your favorite flavor combinations?

I have so many favorites including the several superfood smoothies that use any combination of the following: kale (iron), carrots (vitamin A), citrus (vitamin C), blueberries (antioxidants), pineapple (vitamin B), Greek yogurt (protein), avocados (healthy fats), and mint (digestion). For a tropical blend I mix RSS Pineapple Chunks, RSS Orange Sections, banana, and mango. For a mixed berry smoothie, try MFC Strawberries with blackberries, blueberries, and raspberries.

Good eating!

Chef: Mark Emery
Chef Mark Emery, Gordon Food Service Canada

Using Produce in Rice Dishes

Q: Rice dishes are very versatile…from hot to cold, from salad to side dish. What produce items do you use with rice?

The generally neutral flavors of rice make it an excellent blank palette that can be used in applications across all meal parts and cuisines. Pilaf is my go-to rice dish. I always start with Ready-Set-Serve (RSS) Peeled Garlic and RSS Sliced Yellow Onions that I sweat in fat and then use to toast rice before adding stock. Additions can be easily made at this point for multiple cuisines. For a Latin rice dish, use chile peppers, cilantro, cumin, lime, tomatoes, and tomatillos. For fall recipes, add cranberries, nutmeg, pumpkin, sage, and squash.

Good eating!

Chef: Mark Emery
Chef Mark Emery, Gordon Food Service Canada

Tableside Caesar Salad

Q: Old is new is old and on and on…what is your favorite retro recipe and how do you update it?

I am a sucker for the classics and really like tableside preparations. Most of today’s Caesar salads are a far cry from the original, so instead of updating, I think there is an opportunity to go back to the original and offer tableside. Rub the bowl with a smashed clove of Ready-Set-Serve (RSS) Peeled Garlic. Drop in an anchovy filet, Worcestershire sauce, RSS Lemon Juice, and a pinch of cayenne. Slowly add olive oil whisking thoroughly to emulsify. Add torn RSS Hearts of Romaine leaves, shaved Parmesan, and house-made croutons; toss prior to serving.

Good eating!

Chef: Mark Emery
Chef Mark Emery, Gordon Food Service Canada

Smoked Vegetables

Q: The technique of smoking is usually associated with meats, but it’s increasingly being used to flavor produce. What vegetables do you like to smoke and/or fire roast?

Vegetables like carrots, eggplants, and fennel work well when smoked for long periods over low heat—it infuses complex, umami-like flavors. For quicker preparations, try charring directly on the grill; items like cabbages, peppers, onions, and tomatoes are ideal, especially for spring and summer menus.

Good eating!

Chef: Gerry Ludwig
Chef Jerry Ludwig, Gordon Food Service

Veggie-Centric Meals

Q: Which dishes lend themselves best to meat-as-a-condiment style cooking?

Many Asian recipes focus on vegetables and sauces, using small pieces of meat as a garnish or equal ingredient (compared to more American meals where a steak may be the entire entrée). Serving dishes like this, whether it be a stir-fry, fried rice, or spicy curry, allows you to give customers healthier options while reducing protein costs.

Good eating!

Chef: Gerry Ludwig
Chef Jerry Ludwig, Gordon Food Service

Brighten Dishes with Herbs

Q: What is your favorite herb and how do you like to use it in recipes?

Basil is the king of herbs…and while I do like using basil, I love the fresh, clean notes that cilantro and mint can add to recipes such as cole slaw, green salads, and pestos.

Good eating!

Chef: Gerry Ludwig
Chef Jerry Ludwig, Gordon Food Service

Trendy Salads

Q: What are your favorite salads for this time of the season?

My two favorites this year are Ready-Set-Serve (RSS) Super Slaw and RSS Heritage Blend. The slaw is packed with healthy ingredients like kale, Brussels sprouts, broccoli, and cabbage. Use it to add dimension to barbecue side dishes or toss with lean protein and citrusy dressings for a light entrée. The hearty, colorful leaves of RSS Heritage Blend make it an ideal base for grilled fish, chicken, or steak.

Good eating!

Chef: Gerry Ludwig
Chef Jerry Ludwig, Gordon Food Service

Spicy Snacks

Q: Snacks have taken over as their own category. What healthy, yet craveable snacks do you suggest?

Make it spicy! My advice is to offer snacks that pack some heat, as fiery foods continue to trend from coast to coast. Roasted garbanzo beans and cauliflower florets with Romesco sauce, pickled carrots and Jalapeno peppers, and chile-lime mango all fit the bill for health and craveability.

Good eating!

Chef: Gerry Ludwig
Chef Jerry Ludwig, Gordon Food Service

Using Avocados

Q: Avocados are said to be packed with good fats. How do you incorporate this ingredient in recipes?

Avocados have become a staple in many styles of cuisine—they’re no longer only associated with Latin/Mexican food. I dice them into salads, puree them smooth to create sauces and dips, and whisk with aged sherry vinegar for a unique vinaigrette.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Contrasting Textures

Q: Texture is increasingly important…what recipes combine ingredients with complementary textures?

Complementary textures tend to be contrasting textures. I like to serve pho, which incorporates crunchy bean sprouts with the light broth or ramen that has light broth, smooth noodles, creamy poached egg, and an array of crunchy produce garnishes like carrots and green onions. Just as the consumer enjoys the contrast of hot/cold and sweet/salty, texture has become just as important to the success of a finished dish.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Mexican Cuisine

Q: Mexican food is so mainstream now that it barely registers in the ethnic category. What is your favorite recipe from this beloved cuisine?

True Mexican cuisine focuses on fresh fish, fresh vegetables, and unique spices and herbs. I love fresh salmon or chicken marinated in achiote—annato seed paste—served with fresh vegetables like roasted corn and chile peppers.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

RSS Trimmed Green Beans

Q: What’s your favorite way to use Ready-Set-Serve (RSS) Trimmed Green Beans on the menu?

I like to give them a quick sauté with Markon First Crop (MFC) Bell Peppers, MFC Herbs, and RSS Green Onions. They make great partners for RSS Carrots and MFC Tomatoes too.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Using Fresh Berries

Q: Fresh berries are a must for warm weather—how do you use them?

They are a great complement for unique cheese or charcuterie platters, breakfast parfaits, and desserts. As long as they are in season and sweet in flavor, I love to use them across all parts of the menu.

Good eating!

Chef: Chris Casson
Chef Chris Casson, Shamrock Foods Company

Spicy Food Trend

Q: Spicy food is trending, especially with millennials. What are the must-have dishes for this season? What produce do you incorporate?

Kimchi is hot—and the fermenting process can easily be applied to all sorts of vegetables to yield a similar flavor profile. I think using broccoli, cabbages, cauliflower, and kales in this manner can yield some very creative ideas for menus. Featuring kimchi in ramen, noodle salads, with grilled meats, and seafood (even in steamed buns) can be a very profitable way of capturing this hot trend.

Good eating!

Chef: Eamon Lee
Chef Eamon Lee, Maines Paper & Food Service

Indispensable Vegetable

Q: What vegetable is indispensable to you as a chef?

The alliums: onions, garlic, leeks, shallots, etc. It’s hard to cook anything with much depth and soul without them.

Good eating!

Chef: Eamon Lee
Chef Eamon Lee, Maines Paper & Food Service