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Fresh take: The Chefs Daughter Bianca’s Omelettes

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There’s a delicious, savory smell that wafts through the Columbus Summer Farmers Market. Each week, Bianca Snider serves up made-fresh omelettes to eager crowds at the weekly market.

Just rounding out her first market season, Snider uses local ingredients to create her eggy masterpieces.

Vendor name: The Chefs² Daughter, Bianca’s Omelettes

City of residence: Columbus

How and when did you become a part of the market?

This is my first summer market.

What do you sell?

Omelettes and infused spring water — a different concoction each week — and scones.

How long have you been making/growing/crafting your goods?

One could say since my parents helped start the Harrison Lake Volunteer Fire Department Omelette Brunch back in the '70s.

Talk about the process of creating your items, the time, supplies and skills involved.

 I am very fortunate to have my parents, chefs Jim and Claire Gregory, to help me with shopping, picking and prepping for the market. Dad makes the scones we sell as well. We have our gardens and friends’ gardens for some of the produce and other produce comes from local farm stands. We have a wonderful propane cart with two burners with which I can make a couple of omelettes at a time. The years of helping my parents have rubbed off. My husband Lance built a trailer to haul all the items we need to the market and sets it up for me. We have become a fine-tuned team.

What do you like about being a part of the market?

I love the energy of the market. The people and the other vendors. I love it when new and old friends come together, and I can cook for them. It’s like a porch party.

What’s been one of your most memorable experiences participating in the market?

I loved it when one of my young regulars asked if he could get a season pass — and the next week wanted to put in an application so he could help next year.

What types of conversations do you have with the shoppers?

Typically, we talk about ingredients and how things are made.

Do you think people are becoming more interested in locally produced items? If so, why?

Absolutely. I am a huge proponent of the farm-to-table movement. Not only supporting our local farmers, but ensuring the best quality, peak ripeness and superior nutritional integrity of locally produced items.

Do you sell at other locations?

Not yet.

Is this a hobby or more for you?

It’s a passionate hobby.

What are your plans when the market ends?

I hope to have the third generation — The Chefs² Granddaughter — open at the Bloomington Farmers Market next year.

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