Chef Q&A

Using Wild Greens

Q: Wild greens like dandelion and sorrel are becoming popular. What are your favorite greens and how do you serve them?

I balance the sweetness of Bibb and romaine with bitter arugula and dandelion greens. Heartier greens like collards and beet tops help cut the richness of fat back, bacon, pulled pork, and country ham. Citrusy sorrel makes an excellent spring soup—blanch and puree it with cream and garlic.

Markon Member Produce Specialist

Cheese and Charcuterie Plates

Q: Cheese and charcuterie plates are an excellent way to incorporate fruits and vegetables to bar snack and appetizer menus. What are your favorite additions?

I like to go seasonal when planning these platters. In spring I like to incorporate fresh berries, apricots, and cherries, as well as pickled asparagus spears, whole baby radishes, and roasted Chioggia beets. 

Markon Member Produce Specialist

Using Texture in Recipes

Q: Texture, whether it be creamy, crunchy, or surprising (caviar limes anyone?) can add craveability to recipes. What are your favorites?

I love the combination of crunchy and creamy, as in recipes like dilled cucumbers with sour cream, hummus topped with roasted chickpeas, and chia breakfast pudding topped with candied cashews and chopped mango.

Markon Member Produce Specialist

Delicate Spring Flavors

Q: Morels, ramps, peas…delicate flavors are ripe for spring. Which do you use and how?

All three ingredients are hallmarks of the spring season. I use them in risotto. The delicate peas and earthy morels play off each other, while the ramps add a punch of flavor. This recipe works well with shrimp or chicken or as a vegetarian dish. Other spring items I like to use on menus include fiddlehead ferns, fava beans, and leeks.

Markon Member Produce Specialist

Moroccan, West African, and Middle Eastern Spices

Q: What’s the hot trend in your region this spring? How do you incorporate a fresh produce element to this dish?
Moroccan, West African, and Middle Eastern spices are currently trending. Dishes I like to make with those ingredients include Moroccan-spiced cauliflower rice, Middle Eastern sweet and spicy veggie noodles, or Chermoula-spiced stir fry (combining West African spices with Ready-Set-Serve Trimmed Green Beans, red bell peppers, and onions over cauliflower rice). Chefs are also seeing the movement away from soy products as fillers and instead replacing them with fresh vegetables like mushrooms, avocados, and legumes.

 

Chef: Gary Hill
Gulf Coast Division Chef/Produce Specialist, Ben E. Keith

Spring Produce

Q: Spring is the season many specific produce items become available. What is your favorite spring item and how do you showcase it?

I try to incorporate apricots and arugula. An example of this is grilled apricots with Burrata cheese, Tasso ham, and arugula.

Chef: Gary Hill
Gulf Coast Division Chef/Produce Specialist, Ben E. Keith

On-Trend Soups

Q: Soups are cost-effective menu items that are a sustainable way to prevent in-house food waste. Which soups do you see as on-trend this season?

House-made vegetable, cream of Cremini and Shitake mushroom, sweet corn with roasted artichokes and Poblano chiles, and onion soup made with Yukon Gold potatoes, leeks, and roasted garlic are some of my favorites.

Chef: Gary Hill
Gulf Coast Division Chef/Produce Specialist, Ben E. Keith

St. Patrick's Day Menus

Q: Irish menus are perfect for St. Patrick’s Day. How do you upgrade traditional dishes for modern menus?

Colcannon traditionally combines mashed potatoes and cabbage. I like adding horseradish root to spice it up. Guinness-spiked, mustard-brined corned beef and punchy horseradish cream will take your St. Patty’s meal to a new level.

Chef: Gary Hill
Gulf Coast Division Chef/Produce Specialist, Ben E. Keith

Keeping Kids' Menus Healthy, Yet Fun

Q: What suggestions do you give operator customers for healthy, fun kids’ menu items?

Many of today’s kids have much more sophisticated palates and want what their parents are eating. I suggest offering smaller versions of adult entrees while also pumping up the vegetable component for good health. Vegetarian sushi is an excellent example of this because kids want to eat with chopsticks and enjoy the interactive meal with their family, but may want to start with more familiar fillings like avocado and cucumber than raw fish.

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

RSS Sweet Baby Broccoli

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

Right now I’m a big fan of the Ready-Set-Serve Sweet Baby Broccoli. I can use it as a sauteed side dish, add it to salads, drop into stir-fries, wrap it in prosciutto for an appetizer, or use in warm salads. 

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

Plant-Based Dish for Winter

Q: What is your favorite plant-based dish for winter?

Hearty, umami-rich wild mushrooms do it for me. I use them in many ways—an ancient grain salad with Oyster mushrooms and frisee, a creamy Chanterelle sauce served over roasted carrots and beets, or a noodle bowl filled with udon or ramen and multiple types of mushrooms.

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

Valentine's Day Desserts

Q: What social-media friendly Valentine’s Day desserts do you suggest?

I like to incorporate as much fruit with chocolate as I can. Dip strawberries, blood orange segments, and cherries in dark chocolate ganache. Other ideas include chocolate souffles with passion fruit sauce, raspberry macarons filled with milk chocolate cream, or slices of a pink sponge cake roll filled with mascarpone and whole strawberries.

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

Non-Alcoholic Drinks

Q: Smoothies, kombucha, craft ginger ales and root beers…non-alcoholic drinks are a growing menu segment. Which fruit and/or vegetable drinks do you suggest?

I offer functional beverages that are made with whole fruits and vegetables as well as herbs and spices. Some of my favorites include turmeric, honey, berries, kale, celery juice, and pureed beets for vibrant color.

Chef Patrick Mitchell, Ben E. Keith Foods

Craveable Root Veggies

Q: Root vegetables like beets and carrots are healthy and delicious. How do you prepare them to make them more craveable and Instagram-worthy?

Roasting is the key to bringing out root vegetables’ inherent sweetness. Try glazing them with ingredients like brown sugar, honey, pomegranate molasses, or Hoisin sauce.

Chef Patrick Mitchell, Ben E. Keith Foods

Using RSS Urban Blend

Q: What is your favorite RSS salad blend? What recipes do you serve using this item?

I love the versatility of RSS Urban Blend. It contains baby red chard, wild arugula, and baby kale. This mixture can work as a flavorful salad, as a sautéed side dish, or be used in smoothies and other breakfast items.

Chef Patrick Mitchell, Ben E. Keith Foods

Produce-Based Dishes for the New Year

Q: Clean eating customers are never more popular than the first of a new year. What produce-based dishes do you suggest for the New Year?

Although plant-based burgers are trending, I prefer dishes made with real fruits and vegetables. I like serving roasted eggplants stuffed with farro and wild mushrooms, slow-braised multi-carrots topped with Burrata cheese, and house-made ramen topped with chunks of winter squash, bok choy, green onions, and an umami-rich mushroom broth.

Chef Patrick Mitchell, Ben E. Keith Foods

Produce Dishes for New Year's Eve Dinners

Q: What produce dishes do you highlight for special New Year’s Eve dinners?

With the emphasis on more plant foods being the norm now, my festive menus have a different spin. I create a reversal of Center of Plate—instead of a large portion of meat with a few vegetables on the side, I serve a large portion of vegetables with meat as an acccent. In Canada it’s deep winter, so root vegetables are a big focus. I love to roast big chunks of produce—like sweet potatoes, parsnips, and kohlrabi. Other favorites include turmeric-roasted carrot rounds with sun-dried tomato vinaigrette, deep-fried avocado bombs, and whole roasted Morrocan-spiced cauliflower with blue cheese and buffalo crema. 

Chef: David Evans
Markon Member Chef

Amp Up Poultry Flavor for Holiday Meals

Q: Mild poultry is often the protein of choice for Christmas meals. How can you add flavor, texture, and color to these meats?

Seasonal meals of poultry are often served with stuffing. This classic side dish can be creative if made outside the bird (which ensures that vegetarians can share and lowers food safety risks) with plenty of fresh fruits, vegetables, and herbs. Explore fantastic flavor combinations by using a variety of bread types (croissants or brioche, cornbread, ancient grains, etc.) and produce such as kale, apples, asparagus, garlic, ginger, sweet onions, apricots, sage, avocados, tarragon, lemons, spinach, mushrooms, onions, and rosemary. 

Chef: David Evans
Markon Member Chef

Using Hard Squashes

Q: Hard squashes are packed with sweet flavor and hearty texture. How do you serve them?

I love to roast squash with Ready-Set-Serve (RSS) Peeled Garlic and olive oil infused with MFC Thyme. Dice the squash into small cubes so that it roasts quickly. Garnish with sweet and crunchy elements, like dried cranberries, sultanas, almonds, pine nuts, sunflower seeds, and pepitas. 

Chef: David Evans
Markon Member Chef

Modern Kosher Dishes

Q: Jewish foods are having a resurgence. Operators are combining nostalgia and adventure for a modern take on dishes like reubens, kugel, and matzo ball soup. What’s your favorite dish?

Back when I was an apprentice chef, we had a very large event for a Jewish school with 6,000 people. Using our hotel’s kosher kitchen, we created an entree of roasted chicken supremes with strawberry salsa that contained Ancho chile peppers, pineapple juice, cumin, cilantro, and olive oil. I thought strawberries and chicken no way, but yes, it was tasty. 

Chef: David Evans
Markon Member Chef

Non-Alcoholic Holiday Beverages

Q: Carbonated beverages are on-trend, especially at holiday time. What non-alcoholic drinks do you like to make so the designated drivers can enjoy some bubbles too

I like to put a bit of fun into the carbonated drinks we make for folks at this time of the year. For a refreshing soda, make a simple syrup with ginger and MFC Sage. Put mixture into a whipped cream dispenser along with mango puree; charge/carbonate with CO2 cartridge for homemade ginger-mango-sage soda. For the after-dinner coffee lovers, fill your whipped cream dispenser with a mixture of strawberry coulis (made with MFC Strawberries), espresso, and condensed milk—charge with a NO2 cartridge and voila! A nitro-strawberry-espresso.

Chef: David Evans
Markon Member Chef

Asian Bowls

Q: Asian bowls are hot! From ramen, to pho, to rice bowls, produce-packed recipes are being seen on all types of menus. What’s in your favorite bowls?

I love a complex broth and crave perfectly chewy noodles,  so ramen is my go-to Asian bowl. The latest challenge has been to serve a vegetarian/vegan broth that is worthy of the best pork stocks out there. I start with an array of wild mushrooms to give the base plenty of umami—try roasting and mincing before starting for increased flavor. I stew Shiitakes, Porcinis, and white mushrooms with kombu (seaweed), onions, garlic, mirin, and soy sauce until it is a dark, rich color. Once it’s cooked down, I add my noodles (thick or thin, take your pick), and load the top with fried tofu, roasted Kabocha squash, baby bok choy, green onions, and a soft-boiled egg.

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

Winter Salads

Q: Winter salads are heartier and use different ingredients such as ancient grains, root vegetables, and nuts. What is your favorite seasonal salad?

I toss heartier lettuces like romaine, radicchio, or kale with wine and butter-roasted Shiitakes and toasted farro. The lettuce adds crunch, the mushrooms add umami, and the farro gives the salad a toasty, nutty flavor.

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

Using Late Fall Leafy Greens

Q: Late fall leafy greens can add color, nutrients, and bold flavor to a variety of menu items. Which do you use and how?

I’m a fan of root to stem cooking, that’s why I choose beet greens for the fall. I braise chopped tops, while roasting the root veg bottoms until tender. I serve the sliced red and gold beets on top of the greens topped with smoked labneh.

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

Holiday Vegetable Sides

Q: The holiday season is approaching…what are your favorite vegetable side dishes? How do you modernize the classics?

Root squashes are a classic side dish going back to the early days of the Americas. Rather than just roasting with butter and maple, I like to glaze with global flavors such as miso, gochujang, or xo sauce. If it’s a sophisticated meal, I turn squash puree into mini souffles spiced with burnt honey or black garlic.

Chef: Vic Vegas
Chef Vic Vegas, Nicholas & Company

Mushroom Madness!

Q: Mushrooms are the future. These fungi are cutting fat in burgers, adding umami to soups and sauce, and generally tasting delicious on pizzas and in pastas. What’s your favorite way to use mushrooms?

I am a mushroom lover. I eat them sauteed, grilled, boiled, sous vide, in pesto, as a tapenade…the ways of working with them are endless. They add flavor and texture to everything I cook. With so many different varieties, chefs can always have fun with this ingredient.

Chef Stephen Renaud, Gordon Food Service Canada

In-House Condiments

Q: Condiments matter more than ever. From chimichurri, to mole, to sriracha…these toppers are critical to flavor and texture. What are your favorite in-house condiments?

My all-time favorite condiment is chutney. It can be tomato-cilantro, spicy lemon, mango-chile pepper, or honeyed onion. No matter what flavors you choose, chutneys are always the perfect addition to a fantastic meal.

Chef Stephen Renaud, Gordon Food Service Canada

Nutritious Fast Food

Q: Nutritious fast food is gaining momentum. From smoothies, to salads, to healthy vending machines, what are your favorite on-the-go dishes?

My favorite on-the-go dish is mixed vegetables with hummus and fine herbs. This is a very trendy snack that's gaining more and more traction with consumers.

Chef Stephen Renaud, Gordon Food Service Canada

Innovative Potato Dishes

Q: Potatoes are a long-time staple. Aside from the classics like baked, mashed, gratin and French fries, how do you like to serve them?

One of my favorite ways to serve potatoes is in a grilled vegetable-potato salad. I sautee potatoes with fines herbs and olive oil, then toss with grilled vegetables to create a colorful, tasty salad.

Chef Stephen Renaud, Gordon Food Service Canada

Revamped Mexican Food

Q: Mexican food is one of the top cuisines in the U.S. and Canada. What are some newer flavors that chefs can incorporate into their dishes?

Tajin is a salty-sour-fiery seasoning that most people of Mexican descent know well. Mainstream chefs have started using it in fruit salads, cocktails, popsicles, and dips like guacamole.

Chef Patrick Mitchell, Ben E. Keith Foods

Using Beets on Fall Menus

Q: Beets work year-round. How do you incorporate them into fall menus?

Roasted beet salads are always a big seller, especially when paired with leafy greens, crunchy nuts, and a soft cheese. In the fall I like to roast baby beets in olive oil and balsamic vinegar, then chop them up. Serve this side dish with crumbled blue cheese and candied pecans.

Chef Patrick Mitchell, Ben E. Keith Foods

On-Trend Room Service Menus

Q: Hello avo toast and coconut water! Hotel room service and mini bars have been transformed. What do you suggest offering on these menus to stay on-trend?

Hotel room service menus are re-inventing themselves to stay current. Many are setting up “Grab & Go” kiosks in the lobby to encourage guests to pick up/take with them either to their rooms or on the way out the door. Most are cold options, but there are some items that can be quickly heated to order, like roasted Brussels sprouts with a balsamic glaze or cauliflower with curried yogurt. Cold dips such as hummus or baba ghanoush are great with sliced vegetables. 

Chef Patrick Mitchell, Ben E. Keith Foods

Using Apples in the Fall

Q: Apples are a sign of the seasonal shift. What is your favorite savory preparation?

I really enjoy cooking with apples. They add a natural sweetness and a certain tartness depending on the variety. They pair well with potatoes and give stuffings a festive feel. I like to dice apples and onions and toss with sweet potatoes or Yukon Golds. Mix with salt, pepper, herbs, and olive oil, then roast until the potatoes are tender yet crispy. Great with chicken, turkey, or pork. I also love to put apples in salads or slaws. Mix with arugula, shredded cabbage, and celery leaves. Toss in a citrus vinaigrette—this salad cuts through the richness of heavy dishes.

Chef Patrick Mitchell, Ben E. Keith Foods

Butternut Squash For the Win!

Q: What is your favorite fall vegetable and how do you like to use it?

Butternut squash is my favorite fall vegetable. I like to simmer it in a pureed soup with sliced Markon First Crop Apples and smoked Cheddar cheese. Another great idea is to roast halved Butternuts with local honey drizzled on top….simplicity is delicious. 

Markon Member Produce Specialist

Eatertainment Menus

Q: Eatertainment has brought a whole new segment into foodservice. Now you can enjoy dinner and a movie in the same spot, as well as great stadium food, gourmet bowling alleys, and racetracks. What produce-focused dishes do suggest for operations such as these?

I think there is a food segment that Eatertainment is missing out on—the healthy, vegan, plant-based segment. With small plates being the "in" thing, these establishments could easily add bowls to the menu such as rice and vegetables, Thai quinoa salad, and Asian salmon and spinach bowls. These dishes are so versatile and any seasonal vegetables work great. Chefs should be taking advantage of the trend, profit, and unlimited possibilities. 

Markon Member Produce Specialist

Vegan BBQ

Q: Vegan BBQ is a growing segment. Aside from classic sides like collard greens and coleslaw, what do you suggest serving for your plant-based customers?

Jackfruit and cauliflower are two ingredients that work well as meat replacements in tacos and barbecue applications. Mushrooms are another ingredient with enough toothsome texture to mimic meats like pulled pork or tender chicken.

Markon Member Produce Specialist

Delivery Dishes

Q: Delivery is transforming foodservice as we know it. UberEats, Postmates, Door Dash…more than ever, customers want to enjoy their favorite restaurant dishes at home. What dishes transport best and why?

The best foods for transporting are typically salads (leafy greens, healthy grains, or marinated vegetables), and braised or grilled vegetables (especially Brussels sprouts, mustard greens, and radicchio). The main reason salads travel best is because they typically stay cold and are not altered with dressings yet. Braised or grilled produce will also travel well because the preparation method permits longer holding times.

Chef

Modern Burger Makeovers

Q: The traditional burger has been given many modern makeovers. Today’s chefs must offer more than just a beef patty to meet customer expectations. How do you incorporate fresh produce in your burger menu?

When enhancing my beef patty, I love using roasted beets and mushrooms. Not only does it maintain moisture, but it provides layers of flavor and give the dish a wow factor. 

Chef

Pairing Produce with BBQ

Q: It’s BBQ season—what exciting produce side dishes do you pair with the sticky ribs, Nashville hot chicken, and pulled pork that are trending on menus?

I’ve been seeing more grilled and chilled fruits and melons to counter the rich flavors of spicy bbq sauces.

Chef

Summer Veggies

Q: What is your favorite summer vegetable? How do you use it?

I love to cook with Ready-Set-Serveb Brussels Sprouts—either whole or halves. I grill, roast, or pan-fry them, then toss with minced RSS Peeled Garlic and creamy, tangy goat cheese.

Chef: Gary Hill
Gulf Coast Division Chef/Produce Specialist, Ben E. Keith

Markon Essentials Vegetables

Q: Markon Essentials brand focuses on flavor, not appearance. What preparations do you target with this line of vegetables?

The Markon Essentials line of vegetables is perfect for when appearance isn’t a high priority, for example when slicing or chopping into soups or sauces. I love the ugly produce movement—preventing food waste—and these items are a part of that.

Chef: Gary Hill
Gulf Coast Division Chef/Produce Specialist, Ben E. Keith

Produce and Seafood Pairings

Q: With many people eating less meat, seafood has exploded as a category. What produce items do you use to highlight fish and/or shellfish entrees?

I love a medley of Japanese eggplant, baby carrots, zucchini, and squash. The combination of bitter, sweet, and earthy flavors brings contrast to seafood options. The bright colors also add dimension to plate presentation.

Chef: Gary Hill
Gulf Coast Division Chef/Produce Specialist, Ben E. Keith

Pantone 2019 Living Coral-Colored Foods

Q: Living Coral is the Pantone color of 2019; what foods do you serve that are in this shade?

Ingredients such as cantaloupe, mamey sapotes, salmon, peaches, grapefruit, and papayas are naturally vibrant and packed with flavor. 

Chef Chris Cukjati, Ben E. Keith Foods

Using Healthy Fats

Q: Healthy fats are delicious and part of many trending diet plans. What ingredients do you suggest?

Fat is no longer the villain, as long they are the right fats. I like to incorporate plenty of olive oil, avocados, and salmon in my recipes. Nuts and eggs are also good sources to add in smaller amounts.

Chef Chris Cukjati, Ben E. Keith Foods

Reducing Single-Use Plastics

Q: Plastic is the latest villain of sustainability. How can operators use less plastic in their kitchens?

The goal for foodservice operators should be to reduce single use plastics, especially straws and cutlery as well as switch to lower impact packaging made with sustainable materials. Markon is taking the first step by leading the produce industry in plastic reduction. It will be an evolution, but first up is replacing the clamshells for MFC Strawberries with new, recyclable cardboard cartons. 

Chef Chris Cukjati, Ben E. Keith Foods

Fresh Berries for the Win!

Q: Fresh berries add color, texture, and sweetness—how do you use them?

I macerate fresh berries with a fortified wine such as port or madeira, palm sugar, vanilla, and RSS Lemon Juice to bring out their flavor and force the juice from the berries into the maceration. Allow to set for a few hours, strain, take 3/4 of liquid into a hot saucepan with a little sherry vinegar and cook to a gastrique state. With the remaining macerated juice, add some heavy cream and egg yolks then temper over a water bath to make a sabayon. Build parfaits with layers of berries and sabayon with drizzled gastrique throughout the glass. Chill before service. Garnish with halved MFC Strawberries, blackberries, blueberries, and raspberries.

Chef Chris Cukjati, Ben E. Keith Foods

Father's Day Dishes

Q: What veg-centric dishes do you offer to counter traditionally meat-focused Father’s Day menus?

In place of a traditional meat-based burger, I suggest offering marinated MFC Portabella Mushrooms with savory vinegar, high quality olive oil, fresh herbs (such as MFC Basil or MFC Tarragon), lots of ground black pepper, and kosher salt. I roast them in the oven or grill on a charcoal fire. Remove the gills with a spoon to create a type of cup to hold the above ingredients and cook until mushroom centers are tender. Top with aged Provolone cheese and melt under the broiler or on the grill. Slather with pureed peppadew peppers, mayonnaise, and RSS Lemon Juice, then pile high with grilled RSS Sliced Onions, RSS Better Burger Lettuce, and sliced MFC Tomatoes all on toasted brioche buns. 

Chef Chris Cukjati, Ben E. Keith Foods

Craveable Hybrid Dishes

Q: Hybrid dishes, think cronuts, ramen burgers, and sushirittos—are craveable and extremely instagrammable. What hybrid dishes have you seen?

Here are a few hybrid dishes that I have seen recently

  • Sushi tacos are trending; I fill seaweed shells with sticky rice, tempura vegetables, sliced RSS Avocado Halves, pickled ginger, and red onions.
  • The squashleekotao a.k.a a Vegducken combines MFC Zucchini Squash, leeks, and sweet potatoes rolled into a vegetarian masterpiece.
  • A phoritto is a house-made tortilla filled with pho beef, rice noodles, MFC Basil, bean sprouts, chile peppers, and MFC Limes. Don’t forget the dipping sauce!
Chef Michael Viloria, Gordon Food Service Canada

Creative Alcohol-Free Beverages

Q: Alcohol-free beverages made strong in-roads on menus last year and show signs of even more popularity this year. What are your most creative beverage ideas?

Here are my versions of some zero-proof classics

  • Blackberry Mint Tea is a mixture of blackberry shrub, honey lemon tea, and MFC Mint.
  • The Caesar Verde combines roasted tomatillos, clam nectar, coriander, lime salt, pepperoncini, green olives, and MFC Celery.
  • The Rose Water Soda contains edible rose ice cubes, rose water syrup, and ginger beer.
Chef Michael Viloria, Gordon Food Service Canada

Mother's Day Produce Dishes

Q: Mother’s Day is a huge foodservice opportunity—what produce dishes do you suggest for this holiday menu?

Mother’s Day for me means brunch. Here are a few suggestions that I think Mom would like

  • Serve a lobster mushroom benny with poached eggs, buttermilk fingerling potato cakes, burnt butter hollandaise, and parsley salad.
  • Create a summer squash noodle bowl with marinated heirloom tomatoes, fresh MFC Basil, garlic confit, white balsamic, and extra virgin olive oil.
  • Drizzle grilled cabbage wedges with rainbow carrot and ginger dressing, mint yogurt, and garam masala bread crumbs.
  • Offer a fingerling potato salad made with candied onions and sweet & sour mustard sauce.
Chef Michael Viloria, Gordon Food Service Canada