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What Chefs Want

@whatchefswant

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SAVE THE DATE! Chef and Coffee turns 2 in November and we can’t wait to celebrate with you! We have some fun things in the works - so put this one on the calendar!
Details will follow soon!

Monday, 11/16
11a-1p
@ Warehouse Collaborative 1455 Dalton Ave

Be there or be square.

#chefandcoffee #bettertogether

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Took a spin on the 275 loop today and hit a few spots! @eatpigcandy @junglejimsmarket @telabarandkitchen @whatchefswant

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Alaskan yelloweye rockfish in house now! High fat, white, mild yet flavorful, large flake. Soooo delish!
@whatchefswant item# 98758 and 98719 for fillets:). Line caught, Homer Alaska

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A little cheese, a little charcuterie, and a whole lot of delicious! 🧀🍂

We had the best time at What Chefs Want this past week, hand-picking some incredible cheeses, meats, and gourmet goodies for our fall boards!

We’re all about finding the perfect pairings and bringing you something truly special. We can’t wait for you to taste what we’ve found! #webstergrovesmo #smallbuisness #locallyowned #webstergroves #smallbuisness

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We know - there has been SO much going on lately! CincyStartUp Week, Blink, Cincinnati Art Week - just to name a few.

Take a break with us next Monday! Have a cup of coffee from Coffee Break, pastries and treats from Bakery Hill at Cincinnati State, and share in an industry conversation about the hiring difficulties we’re all facing right now. With perspectives from students going into the workforce, and professionals actively hiring - we look forward to a well rounded chat we can all walk away from with a greater knowledge of current staffing behaviors and expectations.

So join us in The Summit restaurant space at Midwest Culinary Institute at Cincinnati State! Monday, 10/19 10am-12pm.

Be there or be thirsty.

#chefandcoffee #community #cincinnati #cincychef

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Great ingredients can be bought. Trust has to be earned.

At ThinkCulinary, we believe the most meaningful part of our business isn’t simply the ingredients we bring to the table. It’s the people, places, and relationships that make those ingredients possible.

It’s the miles traveled to walk the land with farmers. The conversations with producers who have dedicated their lives to their craft. The time spent shoulder to shoulder with chefs, learning from one another. And the distributors and partners who share our commitment to bringing exceptional food into kitchens across the country.

We travel because we want to understand. We ask questions because we believe there’s always more to learn. And we share those experiences because knowledge, like good food, is better when passed around.

Stewardship, education, and relationships aren’t just things we talk about. They’re responsibilities we take seriously.

We’re not interested in being just another name on an order sheet. We want to be a name you know, a team you trust, and a community you’re proud to be part of.

And this fall, we’re working on something special.

Something that allows us to show our appreciation for the chefs, customers, distributors, producers, and friends who continue to support what we’re building. An opportunity to bring our community closer together, strengthen our understanding of the food supply chain, and create deeper connections between the people who raise our food, those who bring it to market, and those who cook it.

Because behind every remarkable ingredient is a story worth knowing and a relationship worth protecting.

We’re building something meant to last. And we want you to be part of it.

This is ThinkCulinary. And we’re just getting started.
#thinkculinary #brandsyoutrust #craftproteins #curatedmeats #sustainablerelationships

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How about some Saturday morning trivia?

Here we have our Black Hawk American Wagyu Beef Tenderloin broken down into their respective categories. All three categories are destined for culinary greatness, obviously 🙄. BUT, what are the three dishes they make up on our menu?

First person to name all 3 correctly has a tasty treat waiting for you!

See you tonight! Open 5:30p-8:30p.
Call or DM for reservations.
812.401.3333
https://bellyofthewolf.resos.com/booking
1112 Parrett St. Evansville, IN 47713

#bellyofthewolf812 #tastytreats #evansvillein #winelist #BOTW

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As FARM-TO-TABLE🔥as Provence can get! We took our Cooking Experience outside to Robert Ball’s @naked_greens organic farm to Pick, Prep, Grill & Dine Al Fresco With The Pros! Our heartfelt thanks to Robert, Kay & Amber for their generous hospitality!
@guygenoud @trippessington #cookingclass #organicfarming #louisville #organicfood #farmtotable

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Rabbit and Pork Pate en Croute. Last time I made this was twenty years ago. Glad to return to the classics

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CHECK IT OUT! Our Farm-To-Table Cooking Class Menu Is 🔥! Provence takes it outside to Robert Ball’s Naked Greens Farm in Middletown Wed Sept 30 for an outdoor cooking class featuring the early Fall Harvest - SCHEDULE:
5:00pm
Tour Robert’s Farm & Pick Fresh Produce For Dinner*
5:30pm
Cocktails
5:45pm
Light Prepping & Cooking Demos Begin
7:00pm
We All Sit Down For A Great Farm Meal!

Pick, Prep, Grill & Dine With The Pros! $150 Per Person
All-Inclusive, Prepaid & Non-refundable
**Produce Will Be Available For Purchase From Robert
CALL GUY FOR RESERVATIONS: 502.883.3153
@brasserieprovence @naked_greens @guygenoud @trippessington #cookingclass #organicfarming #louisville #louisvilleeats #louisvillefood

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Scamp grouper aren’t the largest, but quite possibly the tastiest grouper there is! Available now @whatchefswant Louisville. Line caught from the gulf! 71213 whole or 03351 fillet:)!

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Have you tried this yet? Faster, easier than you think, minimal mess, perfect for dry aging. Give it a try!!

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