Chefs rely on nature, local producers to help shape menu

Photo by Peter Ringenberg
Eamonn McParland, chef/partner of Render Kitchen & Bar, carefully places tiny nasturtium leaves on a summer dish featuring heirloom tomatoes, compressed watermelon, pickled watermelon rind, avocado puree, Fresno chile and ancho chile vinaigrette.
Photo by Peter Ringenberg
Every Thursday spring through fall, Jonathan Templin (left), farmer/owner of Butternut Sustainable Farms in Sturgis, MI, delivers colorful produce to Eamonn McParland (right), chef/partner at Render Kitchen & Bar in South Bend, IN.
Photo by Peter Ringenberg
Eamonn McParland, chef/partner at Render Kitchen & Bar, often finishes his artful small plates with a flourish of sauce, crumbled topping and/or edible flowers from Butternut Sustainable Farms in Sturgis, MI. This delivery includes marigolds, nasturtium, waxed begonias, bergamot and dianthus.
Photo by Peter Ringenberg
McParland (left) meets with Jelena Farms owner Nick Licina (right) at one of the farm’s plots in downtown South Bend. McParland sources herbs, greens and miscellaneous produce from Jelena Farms in season.
Photo by Peter Ringenberg