If you’ve cracked open The Snack a time or two, you’ve seen the recipes featured in our What the Fork (WTF) series. It’s the spot where fresh produce takes center stage most clearly, and it helps retailers and suppliers connect shoppers with new ways to experiment. It’s another place where collaborations between suppliers and chefs come to light. These recipes create opportunities for trial, driving growth for retailers’ premium perimeter department. To learn more about these collaborative efforts, let’s dive in…
“I always look forward to working with a chef as an opportunity to experience berries through a fresh perspective and energy. Working with Chef Dan Reighn of Reighn World Entertainment and the TV series, Bringing It to the Table, was just such a learning collaboration, from the ingredient prep to the final presentation. I enjoyed watching his enthusiasm for working with berries shine through in all types of dishes and settings. Dan is creative, adventurous, and bold, which inspires me to take risks and be unafraid to approach berries with an irreverent or unconventional twist.”
“Chef Wendy Brodie and I loved working with Michelle Deleissegues and the team at Gem-Pack Berries, creating fun, unique, and eye-appealing dishes using the most incredible strawberries harvested and hand-picked by their hardworking teams. From a spicy strawberry margarita to a strawberry tomato gazpacho, finished off with a classic strawberry shortcake, it was a night to remember where Wendy and I could share our passions by creating a sumptuous feast for the Kawamura family and their friends. While filming our TV show with the talented team at Gem-Pack, we learned to have a new appreciation for the passion and heart that goes into each tray of berries and how they give back in such a significant and impactful way to their community and those in need.”
“Working with Chef Ray and Chef Ashlee of Simply A&R for our sampling and trade show events is always a pleasure. Through a deep understanding of flavor, a dose of creativity, and a dash of style, they’re able to bring our produce to life in unique ways that inspire and delight. Over years of collaboration, we’ve seen firsthand how our produce can be transformed across cuisines and formats—showcasing its versatility, quality, and ability to elevate any dish. Our partnership celebrates innovation and a shared passion for flavor.”
“Working with SUNSET® has always felt like a natural extension of our culinary philosophy. Its greenhouse-grown produce is consistently fresh, flavorful, and reliable—qualities that make it perfect to work with in the kitchen. Whether we’re crafting something bold and unexpected or leaning into simplicity, its produce gives us the freedom to explore and innovate. It’s a partnership built on trust, creativity, and love of food.”
“Chef partnerships help us inspire more people to eat more produce, more often. Chef Matt McCarty has become an ambassador for our premium sweet onions—showing their versatility on Good Day Atlanta, energizing our retailer community at International Fresh Produce Association’s Global Produce & Floral Show, and even helping us share our sweet onion dip with Atlanta Braves fans over the summer. When I tasted his Vidalia® Onion Flatbread, I couldn’t stop raving. It was one of the most delicious ways I’ve ever experienced our sweet onions.”
“Sweet onions are incredibly chef-friendly—sweet, consistent, and versatile. With Shuman Farms, I can explore different cuts, cooking methods, and build layers of flavor that resonate with guests, from comfort food to elevated plates. It’s also a lot of fun working with the Shuman Farms team—whether at a produce show or at a ball game—because I get to put these dishes directly in front of people and then invite them back to Murphy’s to enjoy them again.” 
