2015 mushroom festival & visitors guide

Kennett Square, Pennsylvania The Mushroom Capital of the WorldKennett Square, Pennsylvania The Mushroom Capital of the World

03 THAnniversary IssueAnniversary IssueAnniversary Issue

A Chester County Press PublicationA Chester County Press Publication

September 11 - 13, 2015 Complimentary Copy

Mushroom Festival& Visitors Guide

Mushroom FestivalMushroom Festival& Visitors Guide& Visitors Guide

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4 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 26, 2015

Mushroom Festival & Vistors Guide 2015

Table of Contents8-

20-

22-

28-

38-40-

48-56-59-78-

84-88-92-

100-

110-

116-

Overview of the 2015 Mushroom Festival

The Mushroom Festival celebrates30 years

Ferrato named honorary chairperson of the 2015 Mushroom Festival

The mushroom burger: blending taste and nutrition

Volunteer spotlight: Rhonda Sarver

The magical, unstoppable sound of the peoples symphony

Hang out with the superstar chefs

30 interesting facts about mushrooms

Thirty years of favorite recipes

Little designs the t-shirt for the30th anniversary

Profi le of CT Bartoli Mushrooms

Who are the Mushroom Farmers of PA?

Mushrooms: Its a KSQ thing

Visitors Guide to Chester Countys attractions

Va La Vineyards puts Pa. on the winery map

Q & A with Jennifer Singer

Cover Photography: Jeanna BissingerLocal Artist & Photographer, [email protected]


By Carla LucasCorrespondent

The Mushroom Festival is celebrating its 30th anniversary. Heres a Bucket List with 30 ways to celebrate. How many items from this list can you check off over the weekend?

A Mushroom Festival Fanatic will try to check them all off, or at least 28 of them! A Mushroom Festival Die-Hard will hit between 27 and 22 of them. If you check off 15 to 21, youd be considered a Mushroom Festival Lover. Do anywhere from 10 to 14 and you are a Mushroom Festival Supporter. Only get to 10 or fewer? You must be a Mush-room Festival Newbie, and youll have to come back next year and try again.

Dont forget to check out www.mushroomfestival.org for all the details and last-minute changes.

BOTH DAYS

Growers ExhibitThe regions mushroom growers walk you through the com-mercial mushroom growing process, from making compost to harvesting mushrooms. Its the best place to get all your mushroom growing questions answered. (Broad Street)

Culinary TentLearn new ways to cook with mushrooms, and meet our fea-tured local and regional chefs in the Culinary Tent. They will be sharing their recipes and tips about using mushrooms on the Kitchen Stage. (Broad Street)

Are you a Mushroom Festival fanatic, Die-Hard, Lover, Supporter or Newbie?

Childrens EntertainmentTheres lots of laughs on the Childrens Stage for the younger crowd, or those who are young at heart. Dan and Gala will once again be hosting the Childrens Stage and providing fun activities for children in between the acts. (South Union Street)

Live in KSQSit a spell at the festivals music venue, Live in KSQ, where youll hear great bands and artists throughout the weekend. (Lafayette Street)

Painted Mushroom Silent AuctionNine talented artists created one-of-a-kind works of art on mushroom-shaped, 108-pound concrete garden stools. If you place the winning bid, one of the creations could be yours. New this year is a Peoples Choice prize. Vote for your favorite! (State Street, near Kennett Square Inn)

Cute-As-A-Button (Mushroom) Baby Photo ContestBragging rights as the Cutest Button, Cutest Crimini and Cutest Portabello are at stake in this friendly annual contest featur-ing some of the cutest baby photos around. Help choose the winner with your pocket change! (State Street, near Meredith Street)

Meet Fun Gus, the mascotKeep your eyes open for a 7-foot-tall and very wide red

Continued on Page 8

State Street during the Mushroom Festival is lined with vendors and filled with visitors, all celebrating mushrooms.

Fun Gus, the Mushroom Festivals mascot, tries to come out each day to say hi and pose for a couple of photos.

Photos (2) by Carla Lucas

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 7


mushroom cap wandering down the street. Fun Gus, the Mushroom Festivals mascot, makes sporadic appearances during the festival. Best place to see him? In the afternoon in the center of town, if the weathers not too hot.

See the Mushroom Drop Mushroom The 8-foot-tall, 500-pound, lighted mushroom that is dropped

Mushroom Festival...Continued from Page 6

in the center of the borough on New Years Even is making a special appearance at this years festival. Try to find it!

Photo by Carla LucasGuests sample Ole Tapas mushroom soup as part of the Soup and Wine Event.

Photo by Becca GrayChef Barry Sexton, of Opinionated Palate, is a regular on the Kitchen Stage in the Culinary Tent.

Continued on Page 10

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Official Mushroom Soup at the Masonic LodgeThe Masonic Lodge gets into the Mushroom Festival spirit and cooks up batches and batches of a mushroom soup based on a mushroom growers family recipe. Its a great broth, just loaded with piles of sliced mushrooms. (Center and W. Cypress Streets)

Visit the Souvenir BoothsThere are two souvenir booths this year. The regular booth at Broad Street features the 30th Annual Mushroom Festival T-shirt and poster, which was designed by local artist Carol Little, as well as other mushroom-themed gift items. The Childrens Souvenir Booth, located near Meredith Street, features a stuffed Fun Gus (our mascot), as well as childrens T-shirts and other items for the younger set. Looking for a bargain?

Purchase a 30th Anniversary Mushroom Festival CookbookIn cleaning out a storage area this past year, the Mushroom Festival organizers found boxes of files filled with the mushroom recipes from its beginning years. This is the basis for the 30th Anniversary Mushroom Festival Cookbook. Get


Photo by Becca GrayPurchase the freshest mushrooms around at one of the Mushroom Sales Booths and then pick up the fresh mushrooms from the To-Jo refrigerated trucks on your way home from the festival.Continued on Page 12


Street FestivalVendors come from across the country to be at the Mushroom Festivals Street Festival. Stroll the mile-long offerings for great food, mer-chandise and promotions. (State Street from Willow to Garfield, Union Street, and Meredith Street)

Mushroom Festi-val GuideSave this Mushroom Festi-val Souvenir Guide, which is filled with valuable infor-mation about mushrooms. (Found at all entrance booths)

Grant Recipients BoothsVisit the grant recipients booths and meet a few of the 47 or-ganizations that received Mushroom Festival grants in 2015. The work they do in the community is amazing. (Near the West Entrance)

this treasury of recipes at the Souvenir Booth, the Mushroom Sales Booths or The Mushroom Cap (114 W. State St.).

Fresh Mushroom SalesOrder your button, crimini, portabella, maitake, shiitake, and oyster mushrooms from one of the three sales booths any time during your visit. Pick up your order from one of the three To-Jo Mushrooms refrigerated trucks near the exits as you leave. Youll be able to enjoy Kennett Squares freshest crop for days and weeks to come. (Near the East and West Entrance booths and Broad Street)

Get some Free Mushroom Festival recipesMushroom Farmers of PA, the Mushroom Council, and the American Mushroom Institute encourage people to cook with mushrooms. Throughout the festival, especially in the Mush-room Sales Booths and in the Growers Exhibit, you will find free literature filled with mushroom care and handling tips, nutrition facts, and recipes you can try with the fresh mush-rooms you bring home. You can also find great recipes for mushrooms at www.mushroominfo.com.



Courtesy PhotoChecking out the prize-winning mushrooms at Mushroom Judging.

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VolunteerGet to know the festival even better as a Mushroom Festival volunteer. Perks include free admission, a volunteer T-shirt, and free parking. Half-day and full-day shifts are available. Call the Mushroom Festival office for details prior to the festival.

Old Fashioned CarnivalEnjoy the rides, games, and carnival treats at the Old Fashioned Carnival. One-day wristbands allow guests to ride all the rides, all day. Open Friday, Saturday and Sunday. (Located in the Genesis Parking Lot at 600 S. Broad St., across from the Kennett High School)

FRIDAY, SEPT. 11

Community Parade We Remember is the theme for this years Community Pa-rade, on Friday, Sept. 11. This years parade will honor those who serve our community in the police, fire, and EMT services. The parade kicks off at 6 p.m. (State Street, from Willow Street to Meredith Street)

Dining and Dancing in the StreetsMake your reservations early for a table along the parade route at one of Kennett Squares great restaurants to enjoy the parade while you dine. After the parade, enjoy the music of Good Foot, as it takes the stage for Dancing in the Streets. (Corner of State Street and Union Street)

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Photo by Becca GrayMolly Schuyler (right) returns to challenge her world record of consuming 11.5 pounds of Buonas fried breaded mushrooms in eight minutes, and retain her title of National Fried Mushroom Eating Champion for a third time.

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Dear Mushroom Festival fans:Weve reached a major milestone for our 2015 Mushroom Festival.

Its been 30 years three decades of celebrating mushrooms. This year, we are not only celebrating the regions mushroom industry, but also the longevity and growth of this great event that highlights a key industry in my favorite place on Earth Kennett Square.

We have planned many events just for this year. I hope you will join us under the Special Events Tent on Saturday evening as we celebrate our 30th Festival and the Kennett Symphony kicks off its 75th season with a special free pops concert. Were also bringing in a 60-foot tall Ferris Wheel so you can take a spin and get a birds-eye-view of the town. From the deep recesses of the Mushroom Festivals fi les, we found hundreds of former winning recipes that weve compiled into a 30th anniversary cookbook.

As we work toward putting the fi nishing touches on the 30th annual Mushroom Festival, Ive been refl ecting on what the Mushroom Festival has become, and the spotlight this annual event shines on Southern Chester County each year. The Mushroom Festival started as a small towns celebration of its largest local industry and has grown to be known as one of the best food festivals in the country.

The Mushroom Festivals impact stretches far beyond our September celebration. Through the Mushroom Festivals grant program, we have awarded

over $700,000 in grants since 2000, the fi rst year the Festival gave out these awards. At our Spring Gala this April, we gave $80,000 to 47 unique nonprofi t organizations to enable them to improve and continue their work throughout the region.

As we celebrate Pennsylvanias number-one cash crop the mushroom in the region where 65 percent of the countrys mushrooms are grown, Id like to thank the mushroom industry and all the local mushroom growers who support us. The regions growers donate their freshest mushrooms for the festival to sell to our guests. They spend countless hours over the weekend volunteering in the Growers Exhibit, talking to our guests about the mushroom-growing process. Many of the regions mushroom growers

and related companies support the festival fi nancially as sponsors. The festival would not be the success it is without the mushroom industrys support.

Id also like to thank all our other committee chairs, volunteers, sponsors, and the residents and employees of Kennett Square Borough for all your support in the Mushroom Festivals success. This is a huge endeavor and it takes hundreds of individuals to make it happen so seamlessly every year.

I look forward to seeing you on Sept. 12 and 13. Dont forget about the community parade with dining and dancing in the streets on Friday, Sept. 11, too.

Kathi LaffertyFestival Coordinator

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Antique and Classic Car ShowTake a break from mushroom mania and check out the antique and classic cars that line Broad Street on Saturday. This years Antique and Classic Car Show is dedicated to the memory of Bob Gold. His 1963 Corvette is the featured car. Electric cars are coming too, as Sept. 12 is the start of Drive Electric Week. (Broad Street from 10 a.m. to 4 p.m.)

Amateur Mushroom Cook-OffWatch the five finalists cook their mushroom appetizers in one hour for our judges. The winner receives a $500 cash prize.

Meet Fabio Viviani, from Bravos Top ChefFabio Viviani earned the Fan Favorite award during his season on Bravos Top Chef. Hell bring his enthusiasm and cooking knowledge to the Kitchen Stage in the Culinary Tent at noon and 3 p.m.

National Fried Mushroom Eating ContestTwo-time Fried Mushroom Eating Champion Molly Schuyler returns to challenge the record she set last year-- 11.5 pounds of Buona Foods fried and breaded mushrooms in eight min-utes. Witness the spectacle and cheer on the contestants in the Special Events Tent. Think you have what it takes to win an eating contest? Theres always a few spots saved for last minute competitors! (3 p.m., State and Willow Streets)

Free Saturday Night Pops ConcertExciting music from Broadway, the movies, and more high-lights American Flair, a Kennett Symphony Pops Concert celebrating the Mushroom Festivals 30th anniversary and the Kennett Symphonys 75th anniversary in the Special Events Tent. (7:30 p.m.)

Photo by Becca GrayLast years Honorary Chairs, Rich and Terry Forte, wave to the crowds at the kickoff of the Community Parade.



SUNDAY, SEPT. 13 ONLY

Mushroom Run and Fun WalkStart your Mushroom Festival Sunday off with a 5K run or 2-mile Fun Walk along the Red Clay Creek. The race starts in front of Kennett High School. By the time the run is over, the festival is gearing up for the day. (registration opens at 7:30, race begins at 8:30).

Soup and Wine EventLocal restaurants compete for the title of Best Mushroom Soup in the Brandywine Valley as local wineries compete for the title of Best Wine at the Mushroom Festival. Attendees in the Special Events Tent sample all the soups and all the wines and vote for their favorite. (State and Willow, 11 a.m. to 4 p.m., $25 for both soup and wine tastings. Soup-only tastings $10)

Meet Brian Duffy, from Spike TVs Bar RescuePhiladelphia chef Brian Duffy, from Spike TVs Bar Rescue, takes over on the Kitchen Stage in the Culinary Tent to share his mushroom cooking tips, techniques, and recipes at noon and 3 p.m. (Broad Street)

Mushroom JudgingBragging rights and a Best in Show ribbon are on the line as the areas mushroom growers bring their best mushrooms to the Growers Exhibit for judging by noon on Sunday. At 2:30, once the ribbons are awarded, these best-of-the-best mush-rooms are sold to the public. (Broad Street)

Remote Control Air ShowThe Malchione brothers, local mushroom growers by day and remote control air plane hobbyists for fun, organize the annu-al Remote Control Air Show. Be amazed as the remote control airplanes speed through the air, doing flips and loops on the grassy area of Kennett High School (10 a.m., South Street)

Photo by Carla LucasThe Bill Rose Project was one of many bands at the festivals music venue.

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By Carla LucasCorrespondent

In 1986, Platoon won the Oscar for Best Picture, and the top-grossing movie of the year was Top Gun. The most popular TV shows in 1986 were The Cosby Show, Fam-ily Ties, and Cheers.

In Kennett Square in 1986, mushroom grower RoRo Ferranto, Kennett Paper reporter Carol Berzon, and local at-torney Frank Felcetti banded together to bring a new street fair to town that September. They formed an organization called the Chester County Mushroom Festival, Inc., and called this new event The Mushroom Street Festival.

The event occupied two blocks along State Street, from Broad Street to Center Street. The first festival was the cul-minating event of an entire week of mushroom-based events throughout the county during National Mushroom Week.

The Mushroom Street Festival featured mushroom special-ties, games, rides, crafts and antiques. Other events during the week included a golf tournament, an art show, the First Annual Mycological Symposium Dinner, the Mushroom Cook-off Contest, a road rally, a business card exchange and a dinner dance.

At this years 30th Anniversary Mushroom Festival Spring Gala, RoRo, in a message read by her daughter, Gale, said

Photo by Carla LucasEven in the early days, the event was a great place to meet friends.

Ph t b C l L

The Mushroom Festival The Mushroom Festival celebrates 30 yearscelebrates 30 years


of the first event: The Mushroom Festival came about in the early 1980s as an idea to bring awareness to the mush-room industry and Kennett Square. Our mission was to educate others about how mushrooms were grown, har-vested, the nutritional value of mushrooms and the many ways to cook with them. We provided recipes and value through the American Mushroom Institute. It makes me very proud to walk the street at the Festival in awe of what this event has become.

At the second annual Chester County Mushroom Festival in 1987, many more events were part of the celebration. More people -- such as Ralph LaFrance, Sonny Pizzini and Bob Maucher -- joined in the planning and execution. The event kicked off with the Mushroom Ball at the Sheraton Brandywine Inn and the crowning of the first National Miss Mushroom, which was attended by 485 people. This sec-ond festival was held at the Brandywine Polo Grounds, with a theme of A Taste of Chester County Cuisine. At the Polo Grounds on Friday, there were food vendors and craft booths, lots of mushrooms, plus a talent show in the evening. Saturday featured an ethnic festival, a polo match, and musical entertainment.

By 1989, the Mushroom Street Festival returned to down-town Kennett Square and was once again a one-day event at the end of Mushroom Week. Every year since, a street festival celebrating mushrooms has been held in Kennett Square. In the mid-1990s, the festival was so popular that it became a two-day event. In the mid-2000s the Mushroom Festival was featured on the Food Network show All-American Festivals, and the following years attendance soared.

This year is the 30th time a festival celebrating the regions number-one cash crop, mushrooms, has been organized.

Photo by Carla LucasKathi Lafferty, the Mushroom Festival coordinator, can usually be found at The Mushroom Cap booth along State Street during the Mushroom Festival.

In the mid-2000s, the Mushroom Festival was visited by Gov. Ed Rendell.

A six-course mushroom menu was prepared for the Symposium Dinner in the early days of what would become the Mushroom Festival.

Events no longer held at the Mushroom Festival are Mushroom Picking, the National Mushroom Queen Pageant, and the Mushroom Cook-off.



Now called the Mushroom Festival, the event attracts up to 100,000 visitors to Kennett Square over the two days. State Street becomes Mushroom Boulevard, as the street fair stretches nearly a mile -- from its east entrance at Willow Street to the west entrance at Garfield Street. Some events, such as

Events no longer held at the Mushroom Festival are Mushroom Picking, the National Mushroom Queen Pageant, and the Mushroom Cook-off.

30 years...Continued from Page 21


For the 30th Annual Mushroom Festival, the Mushroom Festivals Board of Directors chose RoRo Ferranto as this years Honor-ary Chairperson. She, along with two others, attorney Frank Felcetti and reporter Carol Berzon, started the Mushroom Festival in the mid-1980s, and has had a presence at the Festival ever since.

Ferranto served on the Mushroom Fes-tivals Board for its first 15 years. She is founder of Buona Foods, which is a perenni-al favorite at the Mushroom Festival for their breaded fried mushrooms and shroomies. The Ferrantos company also sponsors the annual National Fried Mushroom Eating Championship at the Festival, and supplies the product that is devoured at the event.

At the Mushroom Festivals Spring Gala, when the honorary chair was announced, Gale Ferranto spoke on behalf of her mother RoRo: My mother was diagnosed with ALS last year. It has taken her voice, but not her energy, spirit and enthusiasm, she said. She read her mothers words, concluding, It makes me very proud to walk the street at the Festival and awe over what this event has become. Thank you for this honor. It is an honor for me to associate with all of you!

RoRo Ferranto is the 30th Annual Mushroom Festivals Honorary Chairperson

Photo by Becca GrayRoRo, with her husband Bear, rode in the Mushroom Festival Community Parade last year. She will ride in the Grand Marshals car this year as the Honorary Chair.


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the Growers Exhibit, have remained the same over the years, since it continues to be one of the most popular events at the festival. Other events, like the National Miss Mushroom pageant, were discontinued after a number of years.

Other events of the former week-long celebration were

Freddi the Fungi was the Mushroom Festivals first mascot. In 2011 Fun Gus, the Mushroom Festivals new mascot, made his first appearance.


2015 Mushroom Festival Board of Directors

Randy Lieberman, President

Anita Swayne, Vice President

Michelle Gazdik, Treasurer

Gina Puoci, Secretary

Chris AlonzoJennifer Basciani

Gus CarozzoLori GebertCarla LucasJohn MorrisVicki Pollert

Kathi Lafferty, Festival Coordinator


condensed into the current two-day Street Fair. The former Mushroom Cook-Off Contest, which featured both amateur cooks and professional chefs, is now split into two very popu-lar events. The Amateur Mushroom Cook-Off on Saturday features six finalists who have one hour to cook their mush-room soup or appetizer (depending on the year) in front of a panel of judges. The winner receives a $500 cash prize. The Soup and Wine event on Sunday is a battle for The Best Mush-room Soup in the Brandywine Valley for area restaurants, as attendees sample all the soups and vote for their favorite, with the added bonus of wine tastings from the regions wineries.

The Mushroom Festival, Inc., a non-profit 501(c)(3) cor-poration, now organizes Kennett Squares largest event of the year. The 11-member, volunteer Board of Directors oversees the organizations mission, which is to promote the mushroom, educate consumers about the health ben-efits of mushrooms and to promote tourism in Southern Chester County, all while financially supporting local and regional charities through a grant process. Dozens of vol-unteers work throughout the year on specific aspects of the Mushroom Festival. On the big weekend, nearly 500 people volunteer to make the festival a success.

The festivals long-time coordinator, Kathi Lafferty, volun-teers her time to implement a successful festival each year. Much of the work is done out of her store, The Mushroom Cap, on State Street. She started on the Mushroom Festival

Mushroom Sales continue as a popular event today.


Mushroom sales at the second Annual Mushroom Festival at the Brandywine Polo Grounds.


Board in the late 1990s, and during her first year on the board, her job was to alphabetize the 60 vendors that were to be part of the festival. Now her visions and influence on the festival can be found in many of the events shes added -- from the National Fried Mushroom Eating Cham-pionship, to the Cute-As-A-Button Baby Photo Contest, the Painted Mushroom Silent Auction, the Old Fashioned Car-nival, and Dining and Dancing in the Streets during the Community Parade. Lafferty is also responsible for orga-nizing the annual Midnight in the Square/ Mushroom Drop on New Years Eve.

She led the effort to organize the Mushroom Festival grant program. In 2000, the first year the Mushroom Festival had proceeds to distribute as grants, three organizations received a total of $500 in grants. At this years Mush-room Festival Spring Gala, 47 local organizations received $80,000 in grants. Since 2000, the Mushroom Festival has given more than $700,000 in grants and donations back to the community.

Special celebrations are part of the 30th Anniversary Mushroom Festival. Two celebrity chefs will join the cel-ebrations. On Saturday, Fabio Viviani from Bravos Top Chef, and on Sunday Brian Duffy, from Spike TVs Bar

Rescue, will give cooking demonstrations in the Culinary Tent. The Mushroom Festival just published the 30th An-niversary Cookbook filled with the winning recipes over the past 30 years of mushroom cooking contests. A ferris wheel is coming to town for this celebration, so visitors can take a spin on it for a birds-eye view. Finally, Saturday evenings free Kennett Symphony Pops concert in the Special Events Tent will fill the streets of Kennett Square with the popular movie and television soundtracks of the past 30 years. It celebrates the Mushroom Festivals 30th anniversary, and the start of the Kennett Symphonys 75th season.

Even in the early days, the event was a great place to meet friends.


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By Richard L. GawStaff Writer

A first glance at their menus, ambiance and personality would reveal that there is very little in common between the Kennett Inn, La Verona Restaurant, the Half Moon Res-taurant and Saloon and Portabellos, except for the fact that they are all successful, and that they all reside on State Street in Kennett Square.

THE MUSHROOM BURGERTHE MUSHROOM BURGER: The perfect : The perfect blend of texture, taste and nutrition blend of texture, taste and nutrition The Beard Foundations Better Burger Project

is challenging chefs across the nation as well as several in our community to include mushroom-blended burgers on their menus

Photo by Richard L. GawPortaballos Executive Chef Brett Hulbert, along with line cook Tony Dickinson, lead cook Steven Serafino and sous chef Franco Alvisi.


There is one more overlap of commonality: Theyre all up to the challenge of making a better burger...with mushrooms.

This year, the four establishments joined Twelves Grill in West Grove and 11 other Pennsylvania restaurants in The Better Burger Project, begun by The James Beard Foundation, in an effort to challenge chefs and restau-rants nationwide to create a delicious, healthier and more sustainable hamburger by blending ground meat with finely-chopped, cultivated mushrooms.

In partnership with the Mushroom Council, the competi-tion called for all participants to feature their better burger on their menus from Memorial Day through July 31, blend-ing at least 25-percent fresh, cultivated ground mushrooms into their burgers and featuring them on the menu.

Afterward, the general public will vote for their favorites through an Instagram-based social media challenge. Af-ter the promotion, the five chefs with the most Instagram uploads by consumers will win a trip to New York City in October to cook their Better Burgers at the official welcome reception for the annual JBF Food Conference at the historic James Beard House.

Photo by Richard L. GawLa Verona Restaurant Executive Chef Jack Mavraj prepares a mushroom-infused burger



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Founded in 1986, the James Beard Foundation cele-brates, nurtures, and honors Americas diverse culinary heritage through programs that educate and inspire.

Named after Beard, a cookbook author and teacher who died in 1985, the Foundation administers a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-lead-er convening.

The Mushroom Council is composed of fresh market farmers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Ser-vice. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad.

Burgers are an iconic American food, particularly for summer grilling, so we are eager to host the Better Burger Project and explore how blending meat with mushrooms can create new versions of burgers that are

Courtesy photoThere are as many different methods of preparing a mushroom burger as there are chefs and backyard barbecue experts willing to experiment.

healthier and more sustainable, said Kris Moon, senior director strategy and development of the James Beard Foundation. An exciting part of the future of food is cre-ating better-for-you versions of beloved foods. The Better Burger Project is a great example of how we can work with chefs to make these healthier options a reality.

Mushrooms have really come into their own as a solu-tion to changing dietary patterns, earning their place on the

The mushroom burger...Continued from Page 29


plate with their nutrient quality, flavor impacts and incred-ible functionality across the menu. Greg Drescher, Vice President of Strategic Initiatives and Industry Leadership at The Culinary Institute of America.

Chefs are by nature competitive, but this is more than just going head-to-head with colleagues. Its about spread-ing the word about better health: Blending mushrooms into meat patties allows chefs to create burgers that are better for their guests and the environment at large. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing its a healthier and more sustainable preparation.

There is a unobtrusive Build a Better Burger sign resting at the corner of the bar at La Verona Restaurant, and ever since the contest began, the patrons who have come to love this neighborhood eatery dont need any more notice that Executive Chef Jack Mavraj is up to the challenge.

Mavraj points to a large mixing bowl in the kitchen of the restaurant where, because of the popularity of the mush-room-infused burger he has been making for the last few months, he has had to prepare several patties in advance of orders since entering the contest -- as many as 30 at a time. He makes his burgers with 75 percent marinated mushrooms, 25 percent beef, as well as an infusion of car-amelized onions, mixed with a dash of red pepper, garlic butter, salt and pepper.

The burger has become so popular at at La Verona that Mavraj has decided to keep it as a special on his menu.

Photo by Richard L. GawThe mushroom-infused burger at La Verona Restaurant in Kennett Square.



People are very happy with it, he said. They tell us that it tastes like a regular burger but its healthier and lighter than a regular burger.

On a recent Thursday afternoon, Chef Brett Hul-bert, who owns Portabellos on State Street with his wife Sandra, welcomed 12 cases of mushrooms into his kitchen, which would be used in several of the hundreds of dishes he and his staff would prepare that coming weekend. Portabellos, whites, oysters, shiitakes, and several other varieties.

So when the Better Burger Project came into his lap, he was already legions ahead of the game. His Kennett Burger -- made with ground beef, mush-rooms, caramelized onions, Swiss cheese and Dijon mayo -- has been on his menu for a while now, and its very popular. He makes his Kennett Burger with 70 percent very lean beef and 30 percent mushrooms.

Ive always been very passionate about mushrooms, said Hulbert, a New Jersey native, who spent the first part of his culinary career in Atlantic

City and in Cape May. By luck, I ended up in the Mush-room Capital of the World. I have all of these amazing mushrooms right at my fingertips.

Its the wonderful blendability factor -- the melding of two great tastes -- that Hulbert believes is not only changing the way people approach eating burgers, but the conscious -- or unconscious -- choice of lay-ering flavor with nutrition. Mushrooms add moisture to the burger, Hulbert said, that lubricates the palate, and also drops the fat content in the burger while increasing the nutrient factor.

I cant tell you how many mothers come to me and say, Ive got my kids eating mushroom burgers, and I did what you said, Hulbert said. They tell their kids, I waited a few weeks and told them that they love mushrooms, because youve been eating them in your burgers for the past three weeks.

For more information, a list of partici-pating chefs and restaurants, and to learn how to get involved, visit BetterBurgerPro-ject.org and follow #betterburgerproject on Twitter and Instagram.

To contact Staff Writer Richard L. Gaw, e-mail [email protected].

The mushroom burger...Continued from Page 31

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By Steven HoffmanStaff Writer

Its mid-July and the Mushroom Festival is still nearly two months away, but Rhonda Sarver is already hard at work solving one of a thousand details that will need to be ad-dressed in order for the Mushroom Festival to run like the world-class food festival that it is.

Sarver is the vendor chairperson for the festival, and after handling this job for the last eight years, she has the duties down to a science. She sums up her job as vendor chairper-son very simplyI make sure our vendors are happy-- but it takes a great deal of intelligent planning and thoughtful diplomacy to organize the enormously popular Street Fair portion of the Mushroom Festival.

If youve ever found it difficult to plan a meal for one fam-ily so that everyone is happy, try figuring out how to please 100,000 people. Sarver is charged with not only selecting which vendors will participate in the festival, she also has to map out where they are stationed.

By all accounts, she does a very good job of keeping the vendors happy.

She is a very important to the festival, said Kathi Lafferty, the Mushroom Festival coordinator who oversees the entire festival. We wouldnt have a festival without the vendor chairperson. Rhonda is great at what she does. She works well with all the vendors.

Its one of the toughest jobs for the Mushroom Festival, explained Jan Chadwick, a festival volunteer who previ-ously served as a vendor chairperson. It takes months and months to do it.

Sarver, a resident of Smyrna, Del., first got involved with the Mushroom Festival in 1992, when she was a vendor selling hand-painted glassware. She had some very specific ideas about where she needed to be placed along the Street Fair in order to be successful. She also knew how vendors should be grouped together so that the crowd could keep moving through the Street Fair in an orderly fashion without getting tied up in a bottleneck.

Mushroom Festival organizers talked to Sarver about tak-ing over as the vendor chairperson. She eventually agreed.

I just didnt know how much sleep I wouldnt get doing the job, Sarver joked.

Vendors start applying to be a part of the Mushroom Fes-

Rhonda Sarver, vendor chairperson

VOLUNTEER SPOTLIGHT

Courtesy photos (2)Rhonda Sarvers children also help out in a variety of ways at the Mushroom Festival.

tival more than seven months in advance, and as the event draws closer, the challenges that the vendor chairperson faces multiply.

Sarver explained that her first priority is to bring in the best possible vendors for the festival, because that makes it more likely that attendees will have an overall positive experience.

We are a food festival first and foremost, and I want to make sure that we have quality food, Sarver explained. We want to have good food for the attendees. We dont want to take away from our restaurants, which are all com-pletely amazing.

Much of the focus, of course, is on mushrooms, and as anyone who has attended the Mushroom Festival will at-test, there are plenty of opportunities to enjoy the areas top crop in a variety of dishes, ranging from mushroom soup to fried mushrooms to sandwiches that include mushrooms.

Its also important to have food for everyone, including youngsters who typically prefer hot dogs or chicken nuggets over more sophisticated foods, so Sarver has to strategically decide which food vendors will best fit the Street Fair. Last year, Sarver brought in a vendor that sold pierogies, and that was a great addition.


Its amazing the quality of food that we have, Sarver explained.

One of the most important jobs of the vendor chairperson is mapping out where all the vendors will be placed during the festival. You dont want an ice cream vendor next to an ice cream vendor, and if you end up with one too many ice cream vendors overall, then none of them are happy.

We have about 245 spaces, Sarver explained. Some of the spaces are for the sponsors and we get between 175 and 225 vendors from all over the area.

The Mushroom Festival has grown tremendously over its 30-year history. Sarver recalled that when she first came to the festival as a vendor, the street festival only extended a few blocks.

Every time weve come up on an anniversary, it just gets extended further and further, she explained.

The Mushroom Festival has grown in stature as a top food festivalto the point where some vendors come from as far away as Ohio and Wisconsin, which is a good thing, but no one wants to travel that far and not have a successful weekend.

During the Mushroom Festival, Sarver is very busy attend-ing to the needs of the vendors. In fact, she usually enlists the help of her children, Sierra, Rebecca, and Brendin.

If you need help, you can contact me or my children, she explained. We will help out with anything that any-

body needs.Sarver does everything that she can to ensure that all the

vendors are happy with the event. One illustration that the Mushroom Festival organization works hard to make sure that vendors and attendees have a good time is the fact that so many vendors return year after year.

We get a lot of repeat vendorsabout 80 percent of them come back from one year to the next.

Its no small diplomatic feat to keep all the vendors happy with their placement. Some spots along the Street Fair are obviously in high demand. Sarver said that by now all the vendors know that she will be fair with them, and they also know that if they have any concerns, they can let her know and she will be responsive to them.

Occasionally, shell suggest that a vendor move from one location to another for strategic purposesbecause she thinks it will improve the visibility for a product or make the flow of the crowd easier.

Every time Ive moved a vendor, it has worked out pretty well, Sarver explained. All the vendors know that I will work with them. Besides, I dont think theres a bad spot on that street during the Mushroom Festival. And were always shifting things or making a change here or there to keep it all fresh.

To contact Staff Writer Steven Hoffman, email [email protected].


By Richard L. GawStaff Writer

Dr. D. Duer Reynolds, a prominent local physician; Ray Lyman Ott, head of the Kennett Consolidated School music department; and The Kennett Square Chamber of Commerce founded the Kennett Commu-nity Symphony Orchestra in 1940 as an all-volunteer orchestra.

That landmark formation was made 75 years ago, and even though it has evolved into an association of professional musicians and gained a reputation for producing quality symphonic music that has enter-

In 1940, a physician and a teacher formed an all-volunteer orchestra in Chester County. Now, 75 years later, the Kennett Symphony of Chester County has become a refl ection of not only its luminous past, but the plans it is making for its future

The magical, unstoppable sound of the Peoples Symphony

tained thousands of concert-goers, the Symphony is not one to rest its future on the accomplishments of its past.

In fact, the Symphonys Board, its Executive Direc-tor Monica Buffington, and its Music Director Michael Hall, are in the middle of carving out a major, three-step initiative that will serve as a platform for the Symphonys future. For now, however, theyre about to throw you a party.

In partnership with the Mushroom Festival, the Sym-phony will perform American Flair! on Sept. 12, beginning at 7:30 p.m. at the Festivals Special Event Tent on the corner of Willow and State Streets in Ken-

Courtesy photoThe Kennett Symphony of Chester County will perform a concert at the 30th annual Mushroom Festival on Sept. 12, in honor of its 75th anniversary.


nett Square. The free concert will feature a potpourri of tunes from the Broadway and movie musical genre, as well as Great American standards. The Symphony will perform selections from West Side Story, Les Miserables, and Chicago, as well as music from the films Star Wars, Apollo 13 and Frozen.

The concert will serve as a giant Thank You to the many friends and alliances who have graced the Symphony with their patronage over the years, Ex-ecutive Director Monica Buffington said.

The Kennett Symphony has enjoyed nearly 75 years of history here, and it takes a community supporting, engaging and believing that Kennett Square and the surrounding county should have a professional sym-phony orchestra, she said. This is the perfect way to thank our community, which is to share what theyve enabled us to do.

The partnership between The Mushroom Festival and the Symphony seemed as perfect as the Chester County countryside, said Buffington, who approached Festival organizer Kathi Lafferty over a year ago with the idea to stage a concert that would not only cel-ebrate the Symphonys 75th anniversary, but the 30th anniversary of The Mushroom Festival.

Courtesy photoMaestro Michael Hall, musical director of the Kennett Symphony of Chester County.Continued on Page 42


We set our sights on it, and the Mushroom Festi-val board made it happen, Buffington said. We could not be more grateful for this opportunity.

The Sept. 12 concert kicks off the Symphonys commemorative season of concerts that will take them to four different venues from October through August 2016. Its opening night concert on Oct. 17 at Unionville High School will include a world premiere commission by composer Anthony Constantino, who is writing a masterwork to celebrate the Symphonys 75th year.

Pop Goes the Holiday, which will be performed on Dec. 5 at Unionville High School, will be a col-

Kennett Symphony...Continued from Page 41

Courtesy photoThe Symphony will perform two concerts at Longwood Gardens during its 2015-2016 season.



laboration between the Symphony and its Childrens Chorus and the First State Ballet Theatre, for an eve-ning of holiday favorites.

On March 13, 2016 at Asplundh Hall at West Ches-ter University, the Symphonys annual family concert, Music Can Change the World, will bring parents and families together for an afternoon of music, fun and education. In addition to a full line-up of works by Barber, Verdi and Beethoven, children will have an opportunity to meet the members of thei Symphony, as well as get a chance to touch their musical instru-ments. The Symphonys second Masterworks concert of the season, Immortal Beethoven, will be held on April 3 at the Longwood Gardens Conservancy, will feaure Beethovens immortal Fifth Symphony, as well as works by Sibelius and Mendelssohn.

Postcards From Abroad: A Musical Journey Through Europe, to be held on Aug. 13, 2016 at the Open Air Theatre at Longwood Gardens, will take concert-goers on a musical journey of another part of the world, with works by Mozart, Andrew Lloyd Webber, Rossini and

Kennett Symphony...Continued from Page 42

Courtesy photo


other composers.For any communi-

ty-based symphony orchestra to survive, the role of its volunteer corps is vital, but in order to help author and facili-tate its mission, it needs the perfect melding of its executive director, mu-sic director and board president. In the past few years, these positions all became open at the Symphony.

In the life of an orchestra, those are three critical roles. The Kennett Symphony all experienced transitions in all of these roles, all at the same time, Buffington said. We looked at it Courtesy photoThe Symphonys annual family concert on March 13, 2016 will be followed with opportunities for children to

experience the thrill of playing the musical instruments of the orchestra.Continued on Page 46


as an opportunity to engage a team that would serve to inspire, to fill roles that serve to inspire, plan and execute our future.

Buffington pointed to the work of now-retired Music Director Mary Woodmansee Green, who served as the Symphonys music director from 1988 to 2013, as be-ing a catalyst that enabled the Symphony to become a professional orchestra. Filling her shoes, however, was an important step for the Symphony, and after an 18-month search for the right successor, the board chose Hall.

My role is to nurture and develop this great artistic talent on stage, Hall said. We are proud to present diverse musical offerings, attracting different segments of our community, from our Holiday concert to our Family concerts, that are tailor-made for young people. We are constantly striving to offer more opportunities for our community to experience the joy of orchestral music, and our free concert in cooperation with the Mushroom Festival is just such an endeavor.

Continued from Page 44

Kennett Symphony...


My vision is for the Kennett Symphony to play a leading role in the arts in this wonderful community.

The Symphony direction now includes a new strate-gic plan, currently being facilitated by a retired DuPont business development leader and a strategic planning committee that is made up with internal board mem-bers and community leaders, with Hall serving as the artistic lead. The group put together a three-year plan that includes new marketing, community engagement and product offering plans.

Where do we perform, when do we perform and what do we perform? Buffington said. More impor-tantly, what does our community tell us theyd lke to have more access to?

Where do people want us to be? Because of that market research, we now have a new organizational vision, and were workinghard to implement that new vision.

Infused within these goals, Buffington will be de-termining ways to bridge the stereotypical gulf that sometimes exists between a symphony orchestra and those who have merely a passing interest in that par-ticular genre of music.

Its futhering the accessibility of what we do, in or-

der to create great music and merge it with audiences who are not necessarily core afficianados, Buffington said. Our goal is to let these audiences know that this music is for everyone. You dont have to have a degree in music. Its okay if you clap in the middle. Its okay of you come in jeans. Its about the music.

We all feel, we all hear and we all see, and music has that ability to touch and enter your soul, and it will affect you differently from the person sitting next to you, but thats the whole point, she said. In the end, its what you take from the experience.

Listening to live orchestral music played by a profes-sional symphony orchestra is absolutely thrilling, Hall said. Once you experience it, you are hooked. It is the desire of the Kennett Symphony to share this incredible gift of music with everyone.

For more information about its Sept. 12 performance at the Mushroom Festival, details on its 2015-2016 season, tickets and subscriptions, as well as volunteer opportunities, visit the Kennett Symphony of Chester Countys website at www.kennettsymphony.org or call 610-444-6363.

To contact Staff Writer Richard L. Gaw, e-mail [email protected] .

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Chef Fabio Viviani has possessed a passion for food since his childhood, growing up in Florence, Italy. At 11, he worked nights at a local bakery (since he was too young to officially join the staff) and, during his teenage years, held several positions in the restaurant industry, even serving un-der the mentorship of Simone Mugnaini, an iconic figure in the Italian restaurant industry.

Between his training in Italian and Mediterranean cui-sine at IPSSAR Saffi, and working with culinary luminaries such as Simone Mugnaini, Alessandro Panzani and Saverio Carmagini, Viviani owned and operated five restaurants in Florence, a farm house and two nightclubs by the time he was 27. Although a well-respected businessman in Italy, he was ready for a change and moved to Ventura County, Ca-lif., where he opened Caf Firenze in Moorpark.

Teaming up with one of Chicagos most innovative restaurant consulting groups, Dine|Amic, Viviani went on to open Siena Tavern in Chicago in 2013, where it received

FABIO VIVIANI

Courtesy photo: Fabio Viviani will be at the Mushroom Festival on Saturday.


Hang out with some superstar chefs

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accolades. The year 2014 saw the debut of Mercato by Fabio Viviani, a quick-service Italian concept in Chicago and San Diego, the opening of Siena Tavern Miami, and the launch of the Fabio Viviani Wine Collection.

Hes perhaps best known for his television debut on Bra-vos hit reality series, Top Chef (earning the Fan Favorite title), but his on-screen appearances have propelled him to become one of the fastest growing household names in the country. In addition to competing in Bravos Top Chef All Stars and starring in the spinoff, Life After Top Chef, Vivi-ani has appeared as a recurring guest on television shows such as Good Morning America, The Talk, The Chew, Ellen, Good Day LA, and Access Hollywood.

He hosts a regular spot on the QVC shopping channel, with various kitchen appliances and products, and is a re-curring guest host on the Hallmark Channel series Home and Family. He was also the host of the award-winning web series Chow Ciao! on Yahoo!, one of the top 10 life-style and food shows on the internet.

Off screen, Viviani is a regular headliner at global food events and festivals, sells his own line of ceramic cookware, and is a proud endorser of beloved brands such as Bialetti Cookware, Bertolli Olive Oil and Bauli authentic Italian

baked goods. He has authored three successful cookbooks: Caf Firenze Cookbook, Fabios Italian Kitchen, and his most recent cookbook, Fabios American Home Kitchen, released in the fall of 2014.

Viviani also regularly shares recipes with his fans through his own digital magazine, Fabios Magazine.

Born and raised in Philadelphia, chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian family. Those experiences introduced him to culinary life and led him to study at Philadelphias The Restaurant School at Walnut Hill College.

Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion.

After graduation, he worked under James Beard Award-winning chef Jean Marie LaCroix at The Four Seasons in Philadelphia. From there, he partnered in opening Kristo-phers, a BYOB concept that received widespread critical acclaim. It was through opening his own brick and mortar that Duffy began to realize his flair for refined, modernized Irish pub fare, and coined the term New Celtic cuisine.

Duffy brought his New Celtic point of view to the Dave Magrogan Group as their corporate executive chef for

BRIAN DUFFY

Super chefs...Continued from Page 48


Across from the Kennett YMCA convenient to Genesis offices on State St & S Broad St. Also to Exelon on E Baltimore Pike always a pleasure to provide shuttle service.

(610) 444-3830 (610) 444-3777465 E State Street, Kennett Square, PA 19348

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We Are Just Here to Help!

AUTOMOTIVE

Home of the Holiday Food Blitz.Accepting Donations for theKennett Community Service

During Business Hours.

Please drop offnew unwrapped Toysstarting November 1!

Toys For Eli2ND ANNUAL

This has been my life for 45 years and yet it

isn't about cars, trucks, engines and their

challenges. It's all about my clients in need

and my ability to help them with what is best

for them and their families. Being able to

serve you, meet you and be part of your life

as you are mine, is why I do what I do. I

don't claim to be the best or the smartest but

I do promise to be honest, caring, fair and

provide a solution even if I need help. I

believe we should all do what we can to help

those in our community so I started the

Holiday Food Blitz in 2008, which benefits the Kennett Area Community Service. Then the Lucky Dog Food

Blitz in 2010 in the honor of my beloved Lucky Dog to benefit local pets and Faithful Friends. I also work

with the Kennett Senior Center and volunteer with the Mushroom Festival and it's car show. Blitz sponsors

the KAPRB Spring High School Basketball League also.

Our Best to All in Kennett,

Bob & Bryan Blittersdorf & Staff

Blitz Automotive

I welcome my son Bryan back to the shop this Spring. We are now looking to take Blitz to the next level for you!

We invite everyone to stop in, if only for a meet and greet! Many have driven by for

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as our motto says....

We are Just Here to Help!

STOP IN!

www.braveeli.com


Doc Magrogans Oyster House, Harvest Season Grill and Kildares Irish Pubs.

Following his successful tenure with the Dave Magrogan Group, Duffy joined forces with Seafood American as a consultant and executive chef, where he developed fresh and frozen products for grocery chains across the world.

Duffy is perhaps most recognized from his television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley Davidson) reforming failing bars and restaurants with his tell it like it is style.

He made his on-camera debut on the Food Network se-ries Date Plate, and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Net-work. Chef Duffy has appeared on The Today Show since 2006 for the St. Patricks Day Irish cook-off. He even has his own signature spice, Duffified Spice, which is avail-able on his website.

On and off camera, Duffy works with restaurants across the country, updating their menus and coaching them through much-needed facelifts. His proven success has made him one of the most in-demand restaurant consultants.

When he isnt with clients, he is usually hanging out with his adorable chefs-in-training, daughters Emily and Fiona.

Courtesy photoBrian Duffy will be at the Mushroom Festival on Sunday.

Super chefs...Continued from Page 50


By John ChamblessStaff Writer

If you come to the Mushroom Festival every year, you al-ready know how tasty and versatile mushrooms can be. But even if youre a newcomer to cooking with mushrooms, the recipes in a new cookbook available this year will be sure to tempt you.

The 30th Annual Mushroom Festival cookbook is being put together by Jennifer Basciani, who is the wife of Vince Basciani, the partner/owner of MD Basciani & Sons, Inc. Shes a veteran of cookbook projects, having put together the book for the festivals 25th anniversary as well.

I volunteered to do it, she said recently. I love cookbooks!

All the recipes in the book have been tested and ap-proved at past Mushroom Festivals. People are very creative and try to come up with different uses for mush-rooms, Basciani said.

Theres a wide variety of shapes, types and flavors of

Thirty years of favorite recipesNew cookbook collects the best of past festivals

Photo by Jeanna Bissinger

mushrooms, and the sheer number can be intimidating to cooks. Mushrooms are delicious and so good for you, Basciani said. Dont be scared just try something as simple as roasting a bunch of maiitake mushrooms on high


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Favorite recipes...Continued from Page 53

heat until just browned broken up into bite-sized pieces and tossed with olive oil, salt and pepper. Or marinate some portabella mushrooms in Italian vinaigrette, then grill until softened. There are a lot of very simple and straightforward recipes in this book that you are sure to love.

The books are $12 and will be sold at the festival this year. They will then be sold at the Mushroom Cap store in Kennett Square.

Here are a few of the recipes that Basciani has selected for the book:

Pat Ciarrocchis Mushrooms With Prosciutto1 lb. fresh mushrooms1 slice prosciutto, minced2 Tbsp. grated Parmesan cheese2 Tbsp. breadcrumbs1 Tbsp.parsley, minced1 egg cup olive oilSalt and pepper

Rinse mushrooms and remove stems. Chop stems very finely. Combine prosciutto, cheese, breadcrumbs, mush-room stems, parsley and beaten egg. Add salt and pepper

to taste. Stuff caps with mixture and place on a baking sheet. Drizzle with olive oil and bake uncovered at 300 for 25 to 30 minutes.

Warm Mushroom Salad With Poached Eggs and Bacon VinaigretteChef Antonia Lofaso

For the salad:1 cup chopped smoked center-cut bacon 8 tbsp. olive oil cup sunchokes (aka Jerusalem artichokes), peeled &


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diced in -inch pieces1 lb. wild mushrooms2 tsp. chopped chervil 2 tsp. chopped chivesSalt & pepper, to taste4 cups mche (a.k.a. lambs lettuce), or torn butter lettuce16 squash blossoms, center buds removedFor the dressing: cup fat rendered from the chopped bacon (above) cup extra-virgin olive oil8 Tbsp. sherry vinegar4 Tbsp. Dijon mustard4 Tbsp. honeyPinch of salt (about teaspoon)Pinch of black pepper (about teaspoon)For the poached eggs:6 cups water tsp. salt5 Tbsp.white vinegar4 eggsFor the salad:

Start with rendering the fat from the bacon. This is a slow-cooking process. If you try to rush it, youll lose all the rich bacon fat youre trying to render for your dressing, and youll burn the bacon in the process. On medium-low heat,



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By Steve Hoffman and Maggie Horgan

The Mushroom Festival is celebrating its 30th anni-versary in Kennett Square in 2015, so to commemorate the special occasion, here is a list of 30 interesting facts about mushrooms.

1. J.B. Swayne is credited with starting mush room-growing in the United States, and where did Mr. Swayne cultivate these mushrooms? Kennett Square, of course.

2. Mushrooms are the fruiting bodies of certain fungi---the equivalent of the apple, not the tree. Fungi, including those which produce mushrooms, are not plants; they are related to molds, mildews, rusts, and yeasts, and are classified in the Fungi Kingdom.

3. Mushroom farmers process a number of agricultural by-products to create a nutrient-dense growing medium that can be used as a soil amendment after the mushroom grow-ing process.

4. Only Pharaohs in ancient Egypt were allowed to eat mushrooms because it was believed that the mushrooms appeared magically overnight. It was speculated at the time that lightning may have created the mushrooms.

5. Mushrooms were utilized initially as a kind of medicine, not as a food source.

6. Mushrooms have been eaten for thousands of years and can grow almost anywhere.

7. The first recorded effort to cultivate mushrooms occurred around 1700 in France.

8. Mushroom growing in the United States began after the Civil War. At first, the growing seasons were very short.

30 interesting facts about mushrooms


9. Mushroom production has also become increasingly high-tech with more and more computers being used to monitor production at each step.

10. The American Mushroom Institute, which is now head-quartered in Washington, D.C., was founded right here in Chester County in the 1950s.

11. There are literally thousands of different mushroom species grown around the world. Only twenty or so are cul-tivated for commercial purposes, though.

12. The average American eats about four pounds of mushrooms every year, according to the United States Department of Agriculture.

13. Almost any mushroom, except for the regular white, is considered to be an exotic.



14. One portabella mushroom has more potassium than a banana.

15. Fresh mushrooms dont freeze well. If it is necessary to freeze them, first saut them with butter or oil in a non-stick pan. Then cool slightly before freezing them in an airtight container.

16. The humungous fungus: The largest living organism ever found is a honey mushroom, Armillaria ostoyae. It covers 3.4 square miles of land in the Blue Mountains of eastern Oregon, and its still growing!

17. According to the Mushroom Council, the United States is the second biggest producer of mushrooms. China is the number one grower of the crop.

18. Portabella mushrooms, known for their meat-like texture and flavor, can reach a size of six inches in diameter.

19. Mushrooms are low in calories and contain no fat or so-dium. They are a very popular ingredient in salads.

20. An extract (Lentinan) from shiitake (for centuries called Elixir of Life ) has been licensed as an anti-cancer drug by the Japanese FDA. Lentinan has shown some effect on bowel cancer, liver cancer, stomach cancer, ovarian cancer and lung cancer.

21. Under the proper conditions, some mushroom spores can sit dormant for decades or longer, and still grow.

22. Mushrooms are one of the most difficult commodities to grow. It is very labor intensive to produce a consistent, high-quality crop.

23. In 1990, the Mushroom Promotion, Research and Con-sumer Information Act was passed by Congress to strengthen the mushroom industrys position in the marketplace, main-tain and expand existing markets and uses for mushrooms, and develop new markets and uses for mushrooms. In 1993, the Mushroom Council was established to achieve the goals of this act.

24. Mushrooms love the dark. They thrive on it.

25. The national trend over the last two decades has been for more mushrooms to be grown by fewer, but larger, com-panies. This is because of the high costs of doing business.

26. Fungi recycle plants after they die and transform them into rich soil. If not for mushrooms and fungi, the Earth would be buried in several feet of debris.

27. Mushrooms grow from spores, not seeds, and a single mature mushroom may drop as many as 16 billion spores.

28. In some ways, mushrooms are more closely related to animals than plants because they take in oxygen for their digestion and metabolism and exhale carbon dioxide as a waste product.

29. Early Romans referred to mushrooms as the food of the gods.

30. There are over 38,000 varieties of mushrooms available, over 3,000 in North America alone, with varying colors, textures and flavors. There are so many varieties of mush-rooms, both edible and toxic, that mass consumption is pretty much limited to those commercially-grown varieties which can be trusted to be edible. Mushrooms are available fresh, dried, and in powder form.

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Friday, September 11

Pre-Parade EntertainmentJoin us at 5:30 pm at State and Union for pre-parade entertainment provided by Karen Myers Dance studio.

Community ParadeJoin us for our annual Community Pa-rade on Friday evening, September 11. Our theme: We Remember honors the emergency services personnel that are dedicated to helping us when we need them most. The event kicks off with the raising of the flag across State Street (at Union) at 6 p.m.

Dining and Dancing in the StreetsCome into Kennett Square Borough for the parade and then stay to enjoy the

Mushroom Festival 2015Mushroom Festival 2015Schedule of Events & Map

sounds of Good Foot, one of the areas favorite dance bands. State Street res-taurants will have special tables lining the Community Parade route where you can watch the Parade while you enjoy your dinner.Before the parade and after the pa-rade until 9:30 pm.

Old Fashioned CarnivalTake a trip down memory lane when summer meant the carnival came to town for a couple of days. Majestic Midways will once again set up at the Genesis Building (South Broad Street) with rides, games, and carnival foods bringing the sights, sounds, and scents of this great family tradition back to Ken-nett Square.6 p.m. to 10 p.m.

Saturday,September 12

Street FairOver 200 vendors from all over the country will line the streets with arts, crafts, food and more. Restaurants in the downtown area will prepare their mushroom specialty dishes. The Street Fair spans from Willow Street to Garfield Street.10 a.m. to 7 p.m.

Antique and Classic Car ShowShady and spacious Broad Street, with its numerous examples of Victorian architecture, provides the backdrop to our Antique and Classic Car Show.11 a.m. to 4 p.m.

Culinary EventsThe Culinary Tent, at the corner of Broad Street and Cypress Street (next to the Growers Exhibit), brings a wide range of chefs to Kennett Square to share their love of cooking with mushrooms. Guest chefs sharing their tips and recipes on the Giorgi Demonstration Kitchen this year include:12:30 pm: Fabio Vivani, from Bravos Top Chef (demo & book signing)2 pm: Lisa Keys, of Kennett Square, a Food TV Chopped Champion 3 pm: Fabio Vivani, from Bravos Top Chef (demo & book signing)4:30 p.m.: Chef Amy Falkenstein, of Vetri Foundation



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FESTIVAL ADMISSION- $3Everyone 12 and older is required to purchase a festival admission wristband proceeds benefit local non-profit organizations and cancer research.

In 2014, the Mushroom Festival awarded $80,000 in grants to 47 local non-profit organizations.

Since 2000, the Mushroom Festival has given over $700,000 to local non-profits through our Grants Program.

*FESTIVAL PARKINGFP1 & FP2 - Festival parking provided at these locations for a fee of $10. FREE shuttle to and from the main festival area.

(Scan QR codefor more information)

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In case of Severe Weather: Safety Shelter: First floor of Parking Garage (corner of N. Union and Linden Streets)Updates and details will be posted at mushroomfestival.org as

2015 mushroom festival & visitors guide

Documents