Event
2017 Richland County Farm to Plate #3
Jul 22, 2017 | 10:00 am - 12:00 pm
Date/Time
Date(s) - July 22, 2017
10:00 am - 12:00 pm
Location
Categories
On Saturday, July 22, Richland County Farm Bureau will hold its third Farm to Plate event at the Shelby Farmers’ Market. The featured chef will be Chef Douglas Frederick of the Avita Hospital in Ontario. Chef Frederick became the nutrition service manager in December 2016.
Chef Frederick is from Bellville. He said he has always enjoyed cooking, which he attributes to his grandmother who always cooked large family dinners at her home on Sundays, and he enjoyed watching and then helping.
When he was younger, he watched cooking shows on the Food Network. He then would go and try to emulate the recipes by experimenting at home. Chef Doug’s first job was at the Deer Ridge Golf Club as a server and also by making appetizers and salads.
Doug also enjoyed sports in high school, mainly wrestling and golf. After high school, he attended the Culinary Institute in Columbus. In the morning he drove to Columbus for classes and in the afternoon he worked at the Westbrook Country Club in Mansfield. He started in the pantry making appetizers and salads. He later moved up to the grill.
In 2016, Chef Doug graduated from Culinary School and went to work as a chef at the new Giant Eagle Store in Columbus. He was started a gourmet section through an Asian Food Cart where they featured Indian food, Thai food including things like Satays, curries, and even making Indian naan bread.
Chef Doug then went to work at a private company who provided the food services for hospitals. In December 2016, he was hired to be the Nutrition Service Manager of the Avita Hospital Food Services/restaurant in Ontario. He works with the head chef, John Robison, in planning menus, and more innovative and unique foods such as shrimp, Thai foods, swordfish, and Asian dishes. Chef Doug said they have kept the history of some of the foods from the Lazarus/Macys restaurants such as broccoli soup and chicken salad. The restaurant is open from 7 a.m. to 6 p.m., 365 days per year. The public is welcome in the restaurant. He also said the restaurant does catering in or out of the hospital. He said that many people do not know about the catering service, and they want to increase opportunities to cater locally. Chef Doug reports that the foodstuff providers for the hospital try to use as many local providers as is possible.
Chef Doug is married to Alyssa, who works for local parks, and they are parents to 4-year-old daughter, Autumn. He says he likes to cook for his family, work on remodeling their home, and play GOLF!!!!
Chef Doug Frederick has also agreed to be the chef who will prepare the meal for the winner of the Farm to Plate Market Money raffle at the end of the season. Be sure to pick up your Market Money to use at the vendors at the market, or enter the drawing to have Chef Doug prepare a meal in your home.
The Hazel Grove Community Council and Shelby Farmers’ Market bring fresh produce and demonstrations to promote buying local and eating healthy. Farm to Plate demonstrations start at 10 a.m. on selected Saturdays. The Farm to Plate events have been taking place since 2012 and are free to attend. Taste testing and recipes are always available at the event. Partners include Richland County Farm Bureau, Shelby FFA, Richland Community Development Group, and Shelby Foundation.
Shelby Farmers’ Market takes place every Saturday from the second weekend in June to the end of September. It is located in The Black Fork Commons Park in Shelby; the market is open 9 a.m. – 2 p.m.
