When Chef Greg Jaworski moved to Wabasha, Minnesota to open Nosh, he spent a month in the held doing research. The research was Finding local farmers who were as passionate about growing food as he was about preparing it. He sought meat, Fish, vegetables, fruit, and dairy farmers who were committed to producing the highest quality products using organic and sustainable methods.
The result is that the food served at Nosh Restaurant and Bar, which Greg co-owns and operates with business partners Tiffany Byrd and Dan Patterson, is unforgettable. Perched alongside the Mississippi under a picturesque bridge, Nosh Restaurant pays tribute to the unique fertility of the area by letting the seasons guide the menu. In the summer, over 90 percent of the food is purchased from local farmers, with each evening's offerings determined by what bounty is available. And the freshness extends to the breads, ice creams, and sausages - all prepared in-house.
One of the farms that Greg depends on is Featherstone Farm, an organic fruit and vegetable farm north of Rushford owned by Jack and Jenni Hedin and Rhys Williams. What started as a quarter-acre of strawberries in 1995 has grown into a CSA (Community Supported Agriculture) that serves 160 families and also supplies farmers' markets, Twin Cities food co-ops, local retail stores, and fine restaurants like Nosh. The philosophy at Featherstone is one that embraces sustainable farming practices. The result is tasty, healthy produce that Greg gracefully incorporates into his menu.
