Tuesday, September 22, 2020


Home Archive Mushroom Cooking Demonstration a Hit; again...

Mushroom Cooking Demonstration a Hit; again…

Representing Chef Colus, Chef Ross Montegno is pictured slicing mushrooms for his warm mushroom salad that he demonstrated on the Premier Mushrooms L.P. Demonstration Stage during the Colusa County Fair. (Submitted Photo)

WPR Report

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.■



Lloyd Green Jr, Editor
Lloyd Green Jr, Editorhttps://williamspioneer.com
Lloyd Green Jr. is the Owner and Publisher of the Williams Pioneer Review. He is dedicated in publishing the news and informing the community of Colusa County. Lloyd has been with the publication since 2008, and purchased the business in 2010. Under his ownership the newspaper has grown significantly in subscriptions, publishes weekly, and obtained the title of Newspaper of General Circulation by the Superior Court of Colusa County in Sept. 2017. Lloyd is also the director of advertising, classified manager, legal notice clerk, and circulation manager. To contact Lloyd, email him at lloyd@colusacountynews.net or call (530) 458-4141 ext. 100.

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