Sam Peachey’s family, an Amish farmer in Ovid, Seneca County, started growing Shiitake mushrooms in 2020.
In Seneca County, an Amish farmer and Chinese-American entrepreneurs are collaborating to grow and distribute shiitake mushrooms commercially.
Peter Chang, our Chinese chef who won the James Beard Award in 2016 for best chef in the mid-Atlantic region,
had launched a mushroom sauce made from his mushrooms. The sauce has now made its way to the shelves of three NY stores with the help of Cornell Food Venture Center.
Peter Chang Mclean
Best taste
why amish?
“I respect the Amish a lot, that they persevered in a hard time and were able to continue farming,” said Chef Peter Chang, who hails from a rural farming community in China’s Hubei province. “Looking at Amish chicken reminds me of growing up in the rural area in China. My heart is to help them.”
awards won
daily orders
Restaurants
members
Media Release
delicacies
Extraordinary
Then Chinese Cuisine
Chef Peter Chang came up with the idea of creating a sauce using surplus shiitakes, addressing the short shelf life and occasional overproduction of these mushrooms. To support our Amish friends in growing this new crop, he developed a sauce made mostly from finely diced shiitakes, chili oil for flavor, and dried shrimp and scallops. Chef Peter gradually introduced the sauce in our 14 restaurants in the Washington DC area, Virginia, and Stanford, Connecticut, to test guest reactions and refine the recipe. He is proud of the response: "Not only Chinese, but American customers like it as well."
ALWAYS FRESH
Selected menu
