Chef Patrick Moody

06/02/2026

One year ago today, I started at Nature’s Market.

I still remember my interview. At the time, the food side of the market was pretty simple. Lunch on Tuesdays and Thursdays and a grab-and-go section. Looking back now, it’s amazing to see how much has changed in just one year.

Today we’re serving breakfast and lunch Monday through Friday, have landed some great catering opportunities, expanded our grab-and-go offerings, and added a take-and-bake section. It’s been exciting to watch the growth and even more rewarding to be a part of it.

More than anything, I’m grateful for naturesmarketandrvpark and the people behind it. I’ve built genuine friendships, learned a tremendous amount, and had the opportunity to be part of a beautiful local business that continues to grow and evolve.

The personal and professional growth I’ve experienced over the last year has been incredible, and I truly wouldn’t be where I am today without the support of my friends and coworkers at Nature’s Market.

Here’s to year one and hopefully many more to come. Thank you to everyone who has been part of the journey. 🍔❤️

06/02/2026

I’ve gotten to work with my brother off and on the past few years. We may bicker at each other from time to time but you better believe we have some fun working together. This video is a good example of that. This was from back in the fall when he was with us up at the market.

06/02/2026

Day two of our Chicago Competition Fundraiser Week has come to a close. Thank you to everyone who stopped by for a burger or pulled pork plate today. The support means a lot. Today’s burger was a fun one to make. Tomorrows’ is another fun one. Details below.

Two weeks from this afternoon, we’ll be loading up the van and heading to Long Grove, Illinois to compete in the Culinary Fight Club event on June 18th. Every burger sold this week helps us get one step closer.

Tomorrow’s feature is Michelle’s Mushroom Swiss Burger.

My mom always loved a good mushroom Swiss burger, so this one is for her.

🍔 1/2 lb beef patty
🧀 Swiss cheese
🍄 House-made mushroom gravy built from a roux and stock
🧅 Caramelized onions
🧄 Garlic aioli

We’ll be serving lunch from 11:00 a.m. to 1:30 p.m. Hope to see you there. ❤️

06/02/2026

Beet & Feta Salad

My wife sends me food videos quite often in the hopes they’ll spark some creativity. One beet salad she sent recently made its way to our dinner table tonight, and it turned out to be a simple, fresh combination that’s perfect on its own or served over greens.

Ingredients

* 2 beet roots
* 1 bunch parsley, chopped
* 8 oz feta cheese, crumbled
* 2 green onions, sliced
* 2–3 tablespoons olive oil
* Juice of 1 lemon
* Balsamic glaze, for finishing
* Leafy greens (optional, for serving)

Instructions

1. Trim the stalks from the beets and place them in a pot. Cover completely with water.
2. Bring to a boil and cook until the beets are fork tender, about 35–50 minutes depending on size.
3. Drain and allow the beets to cool enough to handle. Peel the skins and dice the beets into bite-sized pieces.
4. Add the diced beets to a mixing bowl along with the chopped parsley, crumbled feta, and sliced green onions.
5. Drizzle with olive oil and squeeze the lemon juice over the mixture.
6. Gently toss until everything is evenly combined.
7. Serve immediately as a side dish, or spoon over a bed of leafy greens for a more substantial salad.
8. Finish with a drizzle of balsamic glaze just before serving.

Chef’s Note

The earthy sweetness of the beets, salty feta, bright lemon, and fresh herbs balance each other beautifully. If making ahead, wait to add the balsamic glaze until serving for the best presentation and flavor.

06/01/2026

Day one of Burger Week is in the books!

A huge thank you to everyone who came out and supported us by grabbing a Smokehouse BBQ Bacon Burger today. Your support means a lot as we work toward our trip to compete in the Chicago area with Culinary Fight Club.

Tomorrow is Day Two, and we're serving up the Green Market Burger:

🍔 1/2 lb beef patty
🧀 Provolone cheese
🌿 House-made chimichurri
🧅 Pickled red onions
🥬 Happy Harvest microgreens
🍅 Fresh tomato
🥗 Spring mix

Each burger plate also comes with potato salad and baked beans, and a portion of every plate sold helps offset competition expenses.

Lunch will be served from 11:00 AM to 1:30 PM. We'll be set up outside Nature's Market, so come hungry and help us keep the momentum going!

06/01/2026

Today voting opens for Carla Hall’s Favorite Chef competition!

If you’ve enjoyed following my culinary journey, supported my food, or simply believe in chasing big dreams, I’d be honored to have your vote.

From culinary school at Ozarka College, to where I’m at right now at Natures Market, along with community projects, and preparing to compete on bigger stages, cooking has opened doors I never imagined possible. This competition is another opportunity to represent our part of Arkansas and continue growing as a chef.

Every vote makes a difference, and your support means more than you know.

Thank you to everyone who has encouraged me along the way. Let’s see how far we can take this!

Vote here:
https://favchef.com/2026/patrick-moody

05/31/2026

Here’s a chance to win some Nature's Market and RV Park gift cards this week!

🪎 GIVEAWAY DETAILS: TWO WAYS TO WIN!

Social media giveaway:
👍 LIKE this post
⏩ SHARE this post
💬 TAG 3 friends in the comments
💳 Winner will receive a $50 GIFT CARD to Nature's Market and RV Park

In store giveaway:
Everyone who eats our specialty burger this week can fill out a ticket 🎟️ to be entered into a drawing at the end of the week for a $50 GIFT CARD to Nature's Market and RV Park! You decide to eat more than one day? You get multiple entries that week!

〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️
🍔 Chicago Fundraiser Week 🍔
📅 June 1–5 at Nature’s Market
Join us all week as we raise funds to help offset expenses for our trip to compete at Culinary Fight Club in the Chicago area.

All burger plates are $17 and include:
• Specialty Burger of the Day
• Potato Salad
• Baked Beans

$5 from every plate sold will go directly toward competition expenses.

🗓️Monday
Smokehouse BBQ Bacon Burger
Cheddar, bacon, caramelized onions, and BBQ sauce

🗓️Tuesday
Green Market Burger
Chimichurri, provolone, spring mix, tomato, pickled red onion, and Happy Harvest Microgreens

🗓️Wednesday
Michelle’s Mushroom Swiss
Swiss cheese, sautéed mushrooms, caramelized onions, and garlic aioli

🗓️Thursday
Arkansas Summer Burger
Grilled peach jam, feta, arugula, Happy Harvest Microgreens, and balsamic glaze

🗓️Friday
Southern Revival Burger
House pimento cheese and bacon onion jam

We’ll also be accepting donations throughout the week. Thank you for supporting our team and helping us represent Arkansas on the Culinary Fight Club stage!

05/31/2026

🍔 Chicago Fundraiser Week 🍔

📅 June 1–5 at Nature’s Market

Join us all week as we raise funds to help offset expenses for our trip to compete at Culinary Fight Club in the Chicago area.

All burger plates are $17 and include:
• Specialty Burger of the Day
• Potato Salad
• Baked Beans

$5 from every plate sold will go directly toward competition expenses.

Monday

Smokehouse BBQ Bacon Burger
Cheddar, bacon, caramelized onions, and BBQ sauce

Tuesday

Green Market Burger
Chimichurri, provolone, spring mix, tomato, pickled red onion, and Happy Harvest Microgreens

Wednesday

Michelle’s Mushroom Swiss
Swiss cheese, sautéed mushrooms, caramelized onions, and garlic aioli

Thursday

Arkansas Summer Burger
Grilled peach jam, feta, arugula, Happy Harvest Microgreens, and balsamic glaze

Friday

Southern Revival Burger
House pimento cheese and bacon onion jam

We’ll also be accepting donations throughout the week. Thank you for supporting our team and helping us represent Arkansas on the Culinary Fight Club stage!

05/31/2026

🎤🔥 A Culinary Fight Club Host Emcee keeps the Fight Clubbers up to speed on EVERYTHING — from the contestants and judges to the countdown clock and all the action in between!

They’re not just entertainment… they’re the Master of Ceremony keeping the crowd informed, engaged, and the energy flowing all night long. And with 16 Bougie Burgers hitting the ring on June 18th, we are ALL in for a serious treat. 🍔🥊🔥

With that said, we’re excited to announce the official Host Emcee for the
Culinary Fight Club® Season XI Bougie Burger Battle in Long Grove, IL at Buffalo Creek Brewing is none other than Chef Won Kim of Kimski's! 👨‍🍳🔥

A saucy, culinary-decorated artist with a passion for bold flavors and great food, Chef Won will be diving into the minds of our competitors and bringing the crowd right into the action.

Get your tickets, meet the chefs, taste the burgers, cast your votes, and of course… enjoy Buffalo Creek Brewing beers flowing all night long! 🍺🍔🔥

05/30/2026

Reminder! Next week is our Chicago Fundraiser Week at Nature’s Market!

We’ll be serving a specialty burger plate each day, Monday through Friday. Every plate will include one of our featured burgers, potato salad, and baked beans. We’ll also have the grill fired up outside the market, just like we’ve done in the past.

We’ll be posting the daily burger lineup tomorrow afternoon, so keep an eye on the page for the full schedule.

A portion of every burger plate sold will help offset the travel and competition expenses for our upcoming trip to Chicago. We will also be accepting donations throughout the week for anyone who would like to support the team.

We appreciate the support from our community and look forward to serving you next week!