recipe items will be available at the market

Chef Nathan at Farm to Plate Aug. 3

The Hazel Grove Farm Bureau Community Council, along with support from Richland Community Development Group, Shelby Foundation, Richland County Creating Healthy Communities, Shelby FFA and Richland County Farm Bureau, is pleased to announce our second local foods cooking demonstration for the Richland County Farm to Plate Program at 10 a.m. on Aug. 3 at the Shelby Farmers’ Market. 

This week’s featured farmer is David Ernst.  David is 5th generation farmer and runs a certified organic mixed vegetable farm on a portion of his family’s farm in Shelby.  He is the market manager at the Shelby Farmers Market, but you can also get his products at several area farmers markets, including Alta and the Downtown Mansfield market. He’s passionate about farming and the importance of buying local, because as he says, “When you buy local, you support your friends, your neighbors and your community…it’s like investing in yourself.”

The week’s guest chef is Nathan Snyder, C.C., the Executive Chef of Bromfield’s at Mohican State Park Lodge (1098 Ashland County Road 3006, Perrysville, Ohio. 419-938-5411). The restaurant has a beautiful panoramic View of Pleasant Hill Lake and the Mohican State Forest. Besides the restaurant, there are banquet rooms for meetings, conventions, weddings, and reunions.

Chef Nathan is 27 years old and is from Massillon, Ohio. His formal training started at the Hocking College where he studied two years in culinary arts and another year in pastry. While he was in school he was captain of the hot foods competition cooking team. He also took several medals in the individual culinary competitions. He credits his chef mentor with assisting him in learning his craft as well as the practice of it. Nathan himself is now a mentor alongside his mentor, to students at Bradford Culinary in Columbus and assists them with the same type of culinary contests. He feels that his mentoring students and his involvement in the activities with the American Federation of Culinary Arts are important. He was recently “sold” at an auction in Columbus to be a private chef for a private party of 12-20 people. The money went to the Children’s’ Hunger Alliance of Columbus.

Nathan has honed his skills through internships and then through employment at the following places: the Glenmoor Country Club at Beldon Village, Sandstone in Logan, and the Inn at Honey Run. He has served for the last 3 1/2 years as the Executive Chef at Mohican State Park Lodge. Nathan is employed by the Xanterra Parks & Resorts who manage many of our national parks, restaurants and five state park lodges in Ohio. Nathan reported that he agrees with their philosophy of eco-friendly places, products & practices, and sustainable food. Nathan reports that “his heart truly is in the local cuisine and using the locally grown foods”. He uses meats from Turk Brothers of Ashland and occasionally beef from Malabar Farms. His produce is grown through the Pleasant Valley Produce, and his pastas come from Ohio City Pasta. In Nathan’s spare time, he gardens with 3 other people including his parents. He enjoys preserving and canning what he grows.

Nathan was asked what his specialty is; it is duck, “a meat that is under rated and under used.” His comment regarding a cooking tip: “ORGANIZATION!” He reported that while his desk may not be organized, his kitchen always is “because otherwise all components of the meal will not be ready at the same time.” When asked what he is cooking for the Aug. 3 demonstration, he had several ideas but at present it is a surprise, but reassures us “It will be a tasty one.” He enjoys easily available raw products for interesting and unique outcomes.

 Richland County Farm to Plate is a program that will occur as part of the Farmers’ Market in Shelby. A host of partners, supporters and volunteers have joined together to provide this exciting program to link the growers of our local foods with local chefs and with us, the consumer. Cooking demonstrations, featuring items that can be found at the Farmers’ Market or through local sources, will occur on six occasions this summer. Taste testing, recipes and starter kits will be available. There will be healthy activities for the kids too. Special thanks to the Richland Community Development Group Local foods/Ag sector, the Shelby Foundation and Our Ohio for funding this experience! This is a great opportunity to learn about and support our local food economy, and to be newly inspired to eat healthy and to eat fresh.

Stay tuned for farm and chef information on our Facebook page!





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