Chefs

Since our start, the National Peanut Board has worked with chefs across America to get people thinking about peanuts in new and different ways. Today, you can find peanuts in creative culinary dishes, on restaurant menus, TV shows and throughout this website. The National Peanut Board remains a go-to resource for all things peanut for today’s most innovative chefs and restaurants.

How Chef Steven Satterfield Elevates Boiled Peanuts

When you’re a finalist for the James Beard Best Chef: Southeast award three years straight, you must be doing something right. Chef Steven Satterfield’s simple but elevated farmstead cuisine guides Miller Union’s offerings. A perennial favorite, the boiled peanut and field pea salad, graces the menu for a limited time during the early days of Georgia’s peanut harvest in September and October. It's also uniquely made with green peanut oil, a gourmet finishing oil similar to extra virgin olive oil made from freshly harvested peanuts, 

These Schools Are Breaking the Stereotypes of College Dining

College and university dining directors are tasked with delivering nutritious, flavorful meals that appeal to their young, discerning foodie clientele. While not all dining departments have mastered the course on “Healthy and Delicious Dining 101,” some are beating expectations by tapping into today’s food trends – specifically the increasingly popular cuisines of Southeast Asia.

Why Kimchi Fried Rice on a Southern Menu Makes Total Sense

When you imagine a classic menu in the American South, what comes to mind? Fried chicken, pork BBQ, mac and cheese and collards, for sure. Kimchi fried rice might take you by surprise then at Chef Lee Gregory’s restaurant The Roosevelt in Richmond, Virginia. But Chef Lee says this dish makes perfect sense for a Southern menu. 

Chef Rob Connoley talks Modern Foraging

Rob Connoley is a James Beard semi-finalist for Best Chef – Southwest. With a passion for seeking the greatest ingredients that Earth has to offer, he has received acclaim in the New York Times, Saveur magazine, Sunset magazine, and Gastronomica. In this Q&A, Chef Connoley talks about his new cookbook, ACORNS & CATTAILS: A Modern Foraging Cookbook of Forest, Farm & Field, which focuses on the concept of foraging. Learn more about his new cookbook and how he incorporates peanut butter in his recipes.

Peanuts and Coke Ain’t Got Nothing on This

Peanuts and Coke aren’t the only drink to incorporate America’s favorite nut. Greg Best is a master mixologist who has worked with peanut ingredients for years, and he loves the flavor that peanuts add to a drink. He was one of the founding partners of the renowned Holeman & Finch Public House, and he recently opened one of the hottest bars in Atlanta today, Ticonderoga Club. Best knows a thing or two about operating a successful mixology program. So we sat down with him to find out how he’s popularizing peanuts behind the bar and get the scoop on his favorite peanut cocktail.

Free Peanuts Offer Real Value at Texas Roadhouse

Step into a Texas Roadhouse restaurant, and you’ll immediately notice that they are nuts for peanuts. With peanut shells scattered about the main dining area, you’d be forgiven for mistaking their restaurants for a ballpark stadium instead of a steak house. Complimentary in-shell peanuts on every table are a signature part of their brand identity. But they also serve as a source of pride for the company, and a reflection of their humble values.

This Chef Turns Cooking into a Sport

Chef Elizabeth Falkner is a tour de force in the culinary world. Not only is she a talented chef, she’s also a fitness fanatic and active with many causes to support women, health awareness and more. We gained some insights about what inspires her, her favorite ways to use peanuts and peanut butter in the kitchen and what she has planned for future.

5 Super Grilling Sauces for Summer

Has your grill been getting a workout this summer? Get your much-loved peanuts and peanut butter and fire up that grill. Host a backyard get-together or make a quick summer dinner with some amazing and delicious peanut dishes. 

“I Never Looked Back”: Chef Alex Ong

When I first started my career as a kitchen apprentice, I was attracted to the kitchen brigade in the Western kitchen. Eventually I was recruited to an area where there very few restaurants  with authentic Asian food. That was the turning point in my life when I decided to start figuring out how to cook food from home. And I never looked back.

So Many Ways to Molé

Peanuts and peppers are common ingredients in molé, the national dish of Mexico. Their use is steeped in the rich history of the sauce’s origin. Their shared heritage with the sauce is why peanuts remain an important part of traditional Mexican cuisine, and why some modern variations of molé use peanuts as the predominant ingredient.

    

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