The crowd was as never-ending as was the variety of mushroom recipes at the Premier Mushrooms L.P. Demonstration Stage during the Colusa County Fair.
Back for the second year, the local mushroom growers hosted the stage for area Chefs to promote their eateries and to share recipes and preparation tips for cooking Premier Mushrooms.
Premier CEO John Ashbaugh said it is a great way to support the Fair, and to promote their product.
The mushrooms used in the recipes are provided to the chefs by the growers. Premier also provided the stove and prep area including an overhead mirror so that the audience had a bird’s eye view of how the dishes were being made.
“This is becoming a very popular event,” said one of its coordinators Bernice Dommer.
Dommer said she is very pleased that so many chefs want to participate.
Beginning Friday night with Chef Keith Erickson, executive chef at Colusa Casino resort, the cooking and the sampling continued through Sunday evening as other professional chefs and some just really good cooks took to the stage. The spectator area was filled for each demonstration. As a bonus, at the end of each demonstration, the audience had an opportunity to taste test the results.
There was a variety of dishes including warm mushroom salad, portabella pot pie, chicken Marseille, portabella tacos, portabella pizzas, portabella fires with ginger sauce, spring rolls, portabella and boursin cheese strudel, and crimini and portabella mushrooms stuffed with everything from crab to vegetables, and a demonstration on pickling mushrooms.
Chefs participating this year in addition to Erickson were Mark Rablin, Sylvia Davis, Gino Genera (Gino’s Steak House), David Ferraiuolo,
Juan Villicana ( Cool Hand Luke’s), Tommy Indrieri (Tommy’s Market Street Grill), Sara Barron (Steelhead Lodge Bar & Grill), and Ross Montegno (Chef Colus).
“This is a promotion we really like doing,” Ashbaugh.
“We appreciate the people receiving it so well, and we appreciate the chefs that participate,” he added.■