2015 Mushroom Festival & Visitors Guide

Mushroom Festival & Visitors’ Guide September 11 - 13, 2015 Complimentary Copy

TH

30

Anniversary Issue A Chester County Press Publication

Kennett Square, Pennsylvania ‘The Mushroom Capital of the World’ No Gimmicks, Just Honest Pricing & Fast Service 24/7 PA #003382

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

Table of Contents Mushroom Festival & Vistors’ Guide • 2015

8- Overview of the 2015 Mushroom Festival 20- The Mushroom Festival celebrates 30 years

22- Ferrato named honorary chairperson of the 2015 Mushroom Festival

28- The mushroom burger: blending taste and nutrition

38- Volunteer spotlight: Rhonda Sarver 40- The magical, unstoppable sound of the people’s symphony

48- Hang out with the superstar chefs 56- 30 interesting facts about mushrooms 59- Thirty years of favorite recipes 78- Little designs the t-shirt for the 30th anniversary

84- Profile of CT Bartoli Mushrooms 88- Who are the Mushroom Farmers of PA? 92- Mushrooms: It’s a KSQ thing 100- Visitors’ Guide to Chester County’s attractions

110- Va La Vineyards puts Pa. on the winery map

116- Q & A with Jennifer Singer Cover Photography: Jeanna Bissinger Local Artist & Photographer, jeannabissinger@gmail.com

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

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

Photos (2) by Carla Lucas

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

By Carla Lucas Correspondent The Mushroom Festival is celebrating its 30th anniversary.

Here’s 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, you’d 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 Mushroom Festival Newbie, and you’ll have to come back next year and try again.

Don’t forget to check out www.mushroomfestival.org for all the details and last-minute changes.

BOTH DAYS

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Growers’ Exhibit The region’s mushroom growers walk you through the commercial mushroom growing process, from making compost to harvesting mushrooms. It’s the best place to get all your mushroom growing questions answered. (Broad Street)

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Culinary Tent Learn new ways to cook with mushrooms, and meet our featured 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)

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

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

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Live in KSQ Sit a spell at the festival’s music venue, Live in KSQ, where you’ll hear great bands and artists throughout the weekend.

(Lafayette Street)

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Painted Mushroom Silent Auction Nine 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 People’s Choice prize. Vote for your favorite!

(State Street, near Kennett Square Inn)

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

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Meet Fun Gus, the mascot Keep your eyes open for a 7-foot-tall and very wide red Continued on Page 8

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

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

Photo by Carla Lucas

Guests sample Ole Tapas’ mushroom soup as part of the Soup and Wine Event.

Mushroom Festival...

Continued from Page 6

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

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

Photo by Becca Gray

Chef Barry Sexton, of Opinionated Palate, is a regular on the Kitchen Stage in the Culinary Tent.

in the center of the borough on New Year’s Even is making a special appearance at this year’s festival. Try to find it!

Continued on Page 10

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

Mushroom Festival...

Continued from Page 8

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

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Visit the Souvenir Booths There 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 Children’s Souvenir Booth, located near Meredith Street, features a stuffed Fun Gus (our mascot), as well as children’s T-shirts and other items for the younger set. Looking for a bargain?

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Purchase a 30th Anniversary Mushroom Festival Cookbook In 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 Continued on Page 12

Y

Photo by Becca Gray

Purchase 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.

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WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 11

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

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Mushroom Festival...

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

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Fresh Mushroom Sales Order 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 ToJo Mushrooms refrigerated trucks near the exits as you leave.

You’ll be able to enjoy Kennett Square’s freshest crop for days and weeks to come. (Near the East and West Entrance booths and Broad Street)

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Get some Free Mushroom Festival recipes Mushroom Farmers of PA, the Mushroom Council, and the American Mushroom Institute encourage people to cook with mushrooms. Throughout the festival, especially in the Mushroom 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 mushrooms you bring home. You can also find great recipes for mushrooms at www.mushroominfo.com.

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Street Festival Vendors come from across the country to be at the Mushroom Festival’s Street Festival. Stroll the mile-long offerings for great food, merchandise and promotions.

(State Street from Willow to Garfield, Union Street, and Meredith Street)

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Mushroom Festival Guide Save this Mushroom FestiCourtesy Photo val Souvenir Guide, which is filled with valuable infor- Checking out the prize-winning mushrooms at Mushroom Judging. mation about mushrooms.

(Found at all entrance booths)

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Grant Recipients Booths Visit the grant recipients booths and meet a few of the 47 organizations that received Mushroom Festival grants in 2015.

The work they do in the community is amazing. (Near the West Entrance) Continued on Page 14

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

Mushroom Festival...

Continued from Page 12

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Volunteer Get 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.

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Old Fashioned Carnival Enjoy 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

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Community Parade “We Remember” is the theme for this year’s Community Parade, on Friday, Sept. 11. This year’s 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)

Photo by Becca Gray

Molly Schuyler (right) returns to challenge her world record of consuming 11.5 pounds of Buona’s fried breaded mushrooms in eight minutes, and retain her title of National Fried Mushroom Eating Champion for a third time.

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Dining and Dancing in the Streets Make your reservations early for a table along the parade route at one of Kennett Square’s 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) Continued on Page 18

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Proudly Sponsoring the 30th Mushroom Festival and Thank You to the Community for Supporting us for 30 years!

Oakshire Mushroom Farm is celebrating

30 YEARS OF BUSINESS and we want to thank our employees, vendors, customers, and the southern Chester County communities that have contributed to our success.

In 1985 we started as a small innovative farm introducing shiitake mushrooms to the U.S. Over 30 years we have introduced many new production and marketing innovations including the patented fresh mushroom vitamin D process.

Today Oakshire is the exclusive marketer of DOLE® brand mushrooms shipping a full line of fresh mushrooms to thousands of supermarkets.

Our Golden Oak substrate blocks continue to be the quality standard for shiitake mushroom production.

THANK YOU TO EVERYONE WHO HAS BEEN PART OF OAKSHIRE’S SUCCESS.

Congratulations to the Mushroom Festival for 30 years!

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

A Message from the Festival Coordinator Dear Mushroom Festival fans: We’ve reached a major milestone for our 2015 Mushroom Festival.

It’s been 30 years – three decades – of celebrating mushrooms. This year, we are not only celebrating the region’s 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. We’re also bringing in a 60-foot tall Ferris Wheel so you can take a spin and get a bird’s-eye-view of the town. From the deep recesses of the Mushroom Festival’s files, we found hundreds of former winning recipes that we’ve compiled into a 30th anniversary cookbook.

As we work toward putting the finishing touches on the 30th annual Mushroom Festival, I’ve been reflecting 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 town’s celebration of its largest local industry and has grown to be known as one of the best food festivals in the country.

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

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

As we celebrate Pennsylvania’s number-one cash crop – the mushroom – in the region where 65 percent of the country’s mushrooms are grown, I’d like to thank the mushroom industry and all the local mushroom growers who support us. The region’s 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 region’s mushroom growers and related companies support the festival financially as sponsors. The festival would not be the success it is without the mushroom industry’s support.

I’d 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 Festival’s 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.

Don’t forget about the community parade with dining and dancing in the streets on Friday, Sept. 11, too.

Kathi Lafferty Festival Coordinator

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

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Last year’s Honorary Chairs, Rich and Terry Forte, wave to the crowds at the kickoff of the Community Parade.

Mushroom Festival...

Continued from Page 14

SATURDAY, SEPT. 12 ONLY

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Antique and Classic Car Show Take a break from mushroom mania and check out the antique and classic cars that line Broad Street on Saturday. This year’s 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.)

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

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

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

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Free Saturday Night Pops Concert Exciting music from Broadway, the movies, and more highlights “American Flair,” a Kennett Symphony Pops Concert celebrating the Mushroom Festival’s 30th anniversary and the Kennett Symphony’s 75th anniversary in the Special Events Tent. (7:30 p.m.)

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 19

DISCOUNT PICTURE FRAMING & GALLERY WE ARE DOWNSIZING Photo by Carla Lucas

The Bill Rose Project was one of many bands at the festival’s music venue.

SUNDAY, SEPT. 13 ONLY

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Mushroom Run and Fun Walk Start 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).

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Soup and Wine Event Local 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)

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Meet Brian Duffy, from Spike TV’s Bar Rescue Philadelphia chef Brian Duffy, from Spike TV’s 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 Judging Bragging rights and a Best in Show ribbon are on the line as the area’s 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 mushrooms are sold to the public. (Broad Street)

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Remote Control Air Show The Malchione brothers, local mushroom growers by day and remote control air plane hobbyists for fun, organize the annual 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)

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The Mushroom Festival celebrates 30 years Photo Ph t by b Carla C l Lucas L

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

By Carla Lucas Correspondent 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,” “Family Ties,” and “Cheers.”

In Kennett Square in 1986, mushroom grower RoRo Ferranto, Kennett Paper reporter Carol Berzon, and local attorney 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 culminating event of an entire week of mushroom-based events throughout the county during National Mushroom Week.

The Mushroom Street Festival featured mushroom specialties, 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 year’s 30th Anniversary Mushroom Festival Spring Gala, RoRo, in a message read by her daughter, Gale, said

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 21

of the first event: “The Mushroom Festival came about in the early 1980s as an idea to bring awareness to the mushroom industry and Kennett Square. Our mission was to educate others about how mushrooms were grown, harvested, 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 second 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 downtown 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 “AllAmerican Festivals,” and the following year’s attendance soared.

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

Continued on Page 22

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

Photo by Carla Lucas

Kathi 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.

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

RoRo Ferranto is the 30th Annual Mushroom Festival’s Honorary Chairperson For the 30th Annual Mushroom Festival, the Mushroom Festival’s Board of Directors chose RoRo Ferranto as this year’s Honorary 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 Festival’s Board for its first 15 years. She is founder of Buona Foods, which is a perenniby Becca Gray al favorite at the Mushroom Festival for their RoRo, withPhoto her husband Bear, breaded fried mushrooms and shroomies. rode in the Mushroom Festival The Ferranto’s company also sponsors the Community Parade last year. annual National Fried Mushroom Eating She will ride in the Grand Marshal’s car this year as the Championship at the Festival, and supplies Honorary Chair. the product that is devoured at the event.

At the Mushroom Festival’s 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 mother’s 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!”

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

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 Continued on Page 24

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 23

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2015 Mushroom Festival Board of Directors Randy Lieberman, President Anita Swayne, Vice President Michelle Gazdik, Treasurer Gina Puoci, Secretary Chris Alonzo Jennifer Basciani Gus Carozzo Lori Gebert Carla Lucas John Morris Vicki Pollert Kathi Lafferty, Festival Coordinator

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

30 years...

Continued from Page 22

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

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 25

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

Mushroom Sales continue as a popular event today.

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 popular events. The Amateur Mushroom Cook-Off on Saturday features six finalists who have one hour to cook their mushroom 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 Mushroom 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 region’s wineries.

The Mushroom Festival, Inc., a non-profit 501(c)(3) corporation, now organizes Kennett Square’s largest event of the year. The 11-member, volunteer Board of Directors oversees the organization’s mission, which is “to promote the mushroom, educate consumers about the health benefits of mushrooms and to promote tourism in Southern Chester County, all while financially supporting local and regional charities through a grant process.” Dozens of volunteers 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 festival’s long-time coordinator, Kathi Lafferty, volunteers 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 Continued on Page 26

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

30 years...

Continued from Page 25

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 she’s added -- from the National Fried Mushroom Eating Championship, to the Cute-As-A-Button Baby Photo Contest, the Painted Mushroom Silent Auction, the Old Fashioned Carnival, and Dining and Dancing in the Streets during the Community Parade. Lafferty is also responsible for organizing the annual Midnight in the Square/ Mushroom Drop on New Year’s 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 year’s Mushroom 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 celebrations. On Saturday, Fabio Viviani from Bravo’s “Top Chef,” and on Sunday Brian Duffy, from Spike TV’s “Bar

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

Rescue,” will give cooking demonstrations in the Culinary Tent. The Mushroom Festival just published the 30th Anniversary 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 bird’s-eye view. Finally, Saturday evening’s 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 Festival’s 30th anniversary, and the start of the Kennett Symphony’s 75th season.

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Photo by Richard L. Gaw

Portaballo’s Executive Chef Brett Hulbert, along with line cook Tony Dickinson, lead cook Steven Serafino and sous chef Franco Alvisi.

THE MUSHROOM BURGER BURGER:: The perfect blend of texture, taste and nutrition The Beard Foundation’s Better Burger Project is challenging chefs across the nation – as well as several in our community – to include mushroom-blended burgers on their menus

By Richard L. Gaw Staff 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 Restaurant and Saloon and Portabello’s, except for the fact that they are all successful, and that they all reside on State Street in Kennett Square.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 29

There is one more overlap of commonality: They’re 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 restaurants 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 competition called for all participants to feature their “better burger” on their menus from Memorial Day through July 31, blending 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. After 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.

Continued on Page 30

Photo by Richard L. Gaw

La Verona Restaurant Executive Chef Jack Mavraj prepares a mushroominfused burger

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

The mushroom burger...

Continued from Page 29

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America’s 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-leader 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 Service. 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 photo

There 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 creating 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 solution to changing dietary patterns, earning their place on the

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Photo by Richard L. Gaw

The mushroom-infused burger at La Verona Restaurant in Kennett Square.

plate with their nutrient quality, flavor impacts and incredible 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. It’s about spreading 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 it’s 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 don’t 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 mushroom-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 caramelized 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.

Continued on Page 32

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

The mushroom burger...

Continued from Page 31

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

On a recent Thursday afternoon, Chef Brett Hulbert, who owns Portabello’s 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 preparee 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, mushrooms, caramelized onions, Swiss cheese and Dijon mayo -- has been on his menu for a while now, and it’s very popular. He makes his Kennett Burger with 70 percent very lean beef and 30 percent mushrooms.

“I’ve 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 Mushroom Capital of the World. I have all of these amazing mushrooms right at my fingertips.”

It’s 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 layering 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 iincreasing the nutrient factor.

“I can’t tell you how many mothers come to me and say, ‘I’ve 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 you’ve been eating them in your burgers for the past three weeks.’”

For more information, a list of participating chefs and restaurants, and to learn how to get involved, visit BetterBurgerProject.org and follow #betterburgerproject on Twitter and Instagram.

To contact Staff Writer Richard L. Gaw, e-mail rgaw@chestercounty.com.

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

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

VOLUNTEER SPOTLIGHT Rhonda Sarver, vendor chairperson

By Steven Hoffman Staff Writer It’s 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 addressed 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 chairperson very simply—“I 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 you’ve ever found it difficult to plan a meal for one family 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 wouldn’t have a festival without the vendor chairperson. Rhonda is great at what she does. She works well with all the vendors.”

“It’s one of the toughest jobs for the Mushroom Festival,” explained Jan Chadwick, a festival volunteer who previously 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 taking over as the vendor chairperson. She eventually agreed.

“I just didn’t know how much sleep I wouldn’t get doing the job,” Sarver joked.

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

Courtesy photos (2)

Rhonda Sarver’s 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 don’t want to take away from our restaurants, which are all completely amazing.”

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

It’s 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.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 39

“It’s 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 don’t 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 we’ve 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 festival—to 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 attending 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 vendors—about 80 percent of them come back from one year to the next.”

It’s 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, she’ll suggest that a vendor move from one location to another for strategic purposes—because she thinks it will improve the visibility for a product or make the flow of the crowd easier.

“Every time I’ve moved a vendor, it has worked out pretty well,” Sarver explained. “All the vendors know that I will work with them. Besides, I don’t think there’s a bad spot on that street during the Mushroom Festival. And we’re always shifting things or making a change here or there to keep it all fresh.”

To contact Staff Writer Steven Hoffman, email editor@ chestercounty.com.

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

Courtesy photo

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

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 reflection of not only its luminous past, but the plans it is making for its future

The magical, unstoppable sound of the People’s Symphony

By Richard L. Gaw Staff 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 Community 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-

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

In fact, the Symphony’s Board, its Executive Director Monica Buffington, and its Music Director Michael Hall, are in the middle of carving out a major, threestep initiative that will serve as a platform for the Symphony’s future. For now, however, they’re about to throw you a party.

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

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 41

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, Executive 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 symphony orchestra,” she said. “This is the perfect way to thank our community, which is to share what they’ve 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 celebrate the Symphony’s 75th anniversary, but the 30th anniversary of The Mushroom Festival.

Continued on Page 42

Courtesy photo

Maestro Michael Hall, musical director of the Kennett Symphony of Chester County.

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

Kennett Symphony...

Continued from Page 41

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

The Sept. 12 concert kicks off the Symphony’s 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 Courtesy photo School will include a world The Symphony will perform two concerts at Longwood Gardens during its 2015-2016 season. premiere commission by composer Anthony Constantino, who is writing a “Pop Goes the Holiday,” which will be performed masterwork to celebrate the Symphony’s 75th year. on Dec. 5 at Unionville High School, will be a colContinued on Page 44

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

Kennett Symphony...

Continued from Page 42

laboration between the Symphony and its Children’s Chorus and the First State Ballet Theatre, for an evening of holiday favorites.

On March 13, 2016 at Asplundh Hall at West Chester University, the Symphony’s 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 instruments. The Symphony’s second Masterworks concert of the season, “Immortal Beethoven,” will be held on April 3 at the Longwood Gardens Conservancy, will feaure Beethoven’s 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

Courtesy photo

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 45

other composers.

For any community-based symphony orchestra to survive, the role of its volunteer corps is vital, but in order to help author and facilitate its mission, it needs the perfect melding of its executive director, music 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 Continued on Page 46

Courtesy photo

The Symphony’s 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.

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

Kennett Symphony...

Continued from Page 44

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 Symphony’s music director from 1988 to 2013, as being 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.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 47

“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 strategic plan, currently being facilitated by a retired DuPont business development leader and a strategic planning committee that is made up with internal board members 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 importantly, what does our community tell us they’d 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 we’re workinghard to implement that new vision.”

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

“It’s 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 don’t have to have a degree in music. It’s okay if you clap in the middle. It’s okay of you come in jeans. It’s 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 that’s the whole point,” she said. “In the end, it’s what you take from the experience.”

“Listening to live orchestral music played by a professional 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 County’s website at www.kennettsymphony.org or call 610-444-6363.

To contact Staff Writer Richard L. Gaw, e-mail rgaw@ chestercounty.com .

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Hang out with some superstar chefs FABIO VIVIANI 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 under the mentorship of Simone Mugnaini, an iconic figure in the Italian restaurant industry.

Between his training in Italian and Mediterranean cuisine 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, Calif., where he opened CafĂŠ Firenze in Moorpark.

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

Continued on Page 50 Courtesy photo:

Fabio Viviani will be at the Mushroom Festival on Saturday.

Lambert Spawn is proud to support the Mushroom Festival on its 30th Anniversary. lambertspawn.com

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 49

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

Super chefs...

Continued from Page 48

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.

He’s perhaps best known for his television debut on Bravo’s 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 Bravo’s “Top Chef All Stars” and starring in the spinoff, “Life After Top Chef,” Viviani 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 recurring 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 lifestyle 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: “Café Firenze Cookbook,” “Fabio’s Italian Kitchen,” and his most recent cookbook, “Fabio’s American Home Kitchen,” released in the fall of 2014.

Viviani also regularly shares recipes with his fans through his own digital magazine, Fabio’s Magazine.

BRIAN DUFFY 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 Philadelphia’s 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 Awardwinning chef Jean Marie LaCroix at The Four Seasons in Philadelphia. From there, he partnered in opening Kristopher’s, 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 Continued on Page 52

PA STATE & EMISSIONS • INSPECTIONS • BRAKES • TIRES • TUNE UPS 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.

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 years and wondered what we are about. It really is all about you, as our motto says....

“We are Just Here to Help!”

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

Super chefs...

Continued from Page 50

Doc Magrogan’s Oyster House, Harvest Season Grill and Kildare’s 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 series “Date Plate,” and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Network. Chef Duffy has appeared on “The Today Show” since 2006 for the St. Patrick’s Day Irish cook-off. He even has his own signature spice, “Duffified Spice,” which is available 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 isn’t with clients, he is usually hanging out with his adorable chefs-in-training, daughters Emily and Fiona.

Courtesy photo

Brian Duffy will be at the Mushroom Festival on Sunday.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 53

Thirty years of favorite recipes New cookbook collects the best of past festivals

By John Chambless Staff Writer If you come to the Mushroom Festival every year, you already know how tasty and versatile mushrooms can be. But even if you’re 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. She’s a veteran of cookbook projects, having put together the book for the festival’s 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 approved at past Mushroom Festivals. “People are very creative and try to come up with different uses for mushrooms,” Basciani said.

There’s a wide variety of shapes, types and flavors of

K

Photo by Jeanna Bissinger

mushrooms, and the sheer number can be intimidating to cooks. “Mushrooms are delicious and so good for you,” Basciani said. “Don’t be scared – just try something as simple as roasting a bunch of maiitake mushrooms on high Continued on Page 54

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

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 Ciarrocchi’s Mushrooms With Prosciutto 1 lb. fresh mushrooms 1 slice prosciutto, minced 2 Tbsp. grated Parmesan cheese 2 Tbsp. breadcrumbs 1 Tbsp.parsley, minced 1 egg ¼ cup olive oil Salt and pepper Rinse mushrooms and remove stems. Chop stems very finely. Combine prosciutto, cheese, breadcrumbs, mushroom stems, parsley and beaten egg. Add salt and pepper

Photo by Jeanna Bissinger

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 Vinaigrette Chef Antonia Lofaso For the salad: 1 cup chopped smoked center-cut bacon 8 tbsp. olive oil ½ cup sunchokes (aka Jerusalem artichokes), peeled &

“BLOCK” Us in as Supporters of the 30th Annual Mushroom Festival

HyTech - Needhams - Menu Mate - Fastrak Mushroom Farms, Inc.

610-869-0202

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 55

“HEAVENLY HAVEN” in Hamorton Woods

Photo by Jeanna Bissinger

diced in ½-inch pieces 1 lb. wild mushrooms 2 tsp. chopped chervil 2 tsp. chopped chives Salt & pepper, to taste 4 cups mâche (a.k.a. lamb’s lettuce), or torn butter lettuce 16 squash blossoms, center buds removed For the dressing: ½ cup fat rendered from the chopped bacon (above) ½ cup extra-virgin olive oil 8 Tbsp. sherry vinegar 4 Tbsp. Dijon mustard 4 Tbsp. honey Pinch of salt (about ¼ teaspoon) Pinch of black pepper (about ¼ teaspoon) For the poached eggs: 6 cups water ½ tsp. salt 5 Tbsp.white vinegar 4 eggs For the salad: Start with rendering the fat from the bacon. This is a slowcooking process. If you try to rush it, you’ll lose all the rich bacon fat you’re trying to render for your dressing, and you’ll burn the bacon in the process. On medium-low heat, Continued on Page 64

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Butterfly and Reflection Gardens are Sensational Spots for reading or reflection. Landscape and Accent Lighting turn the Yard and Gardens into a “Fairyland” at night!

Follow the New Fieldstone Walkway to the Designer Door Entry. Stepping inside you feel the “quiet elegance” created by the All-New Brazilian Cherry Floors, Designer Lighting, and the Sunlight streaming through the Anderson Renewal Windows! Emil would love the FiveStar Gourmet Kitchen with Gleaming Brazilian Granite, Custom Wellborn Cabinetry, Bosch, LG and Samsung, and the Beautiful Breakfast Room with Beadboard HalfWall. Savvy Seller has updated and improved almost everything! All-New Carpets, Fresh Designer Paint!!

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

30 interesting facts about mushrooms

By Steve Hoffman and Maggie Horgan The Mushroom Festival is celebrating its 30th anniversary 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 byproducts to create a nutrient-dense growing medium that can be used as a soil amendment after the mushroom growing 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.

Photo by Jeanna Bissinger

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 headquartered 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 cultivated for commercial purposes, though.

12.

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

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

8.

13. Almost any mushroom, except for the regular white, is

7.

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

considered to be an exotic.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 57

14.

One portabella mushroom has more potassium than a banana.

15. Fresh mushrooms don’t freeze well. If it is necessary to freeze them, first sauté 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 it’s 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 sodium. 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.

26. Fungi recycle plants after they die and transform them

21. Under the proper conditions, some mushroom spores

into rich soil. If not for mushrooms and fungi, the Earth would be buried in several feet of debris.

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 Consumer Information Act was passed by Congress to strengthen the mushroom industry’s position in the marketplace, maintain 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, companies. This is because of the high costs of doing business.

Photo by Jeanna Bissinger

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 mushrooms, 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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WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 59

Mushroom Festival 2015 Schedule of Events & Map

Friday, September 11 Pre-Parade Entertainment Join us at 5:30 pm at State and Union for pre-parade entertainment provided

by Karen Myer’s Dance studio.

Community Parade Join us for our annual Community Parade 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 Streets Come into Kennett Square Borough for the parade and then stay to enjoy the

sounds of Good Foot, one of the area’s favorite dance bands. State Street restaurants 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 parade until 9:30 pm.

Old Fashioned Carnival Take 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 Kennett Square.

6 p.m. to 10 p.m.

Saturday, September 12 Street Fair Over 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 Show Shady 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 Events The 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 Bravo’s Top Chef (demo & book signing) 2 pm: Lisa Keys, of Kennett Square, a Food TV Chopped Champion 3 pm: Fabio Vivani, from Bravo’s Top Chef (demo & book signing) 4:30 p.m.: Chef Amy Falkenstein, of Vetri Foundation Continued on Page 60

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

Mushroom Festival 2015

ABC

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Mushroom Sales

Restrooms

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Mushroom Pick-up

Block Letters

Parking- Handicap (Parking Garage)

Parade Route

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*FESTIVAL PARKING FP1 & FP2 - Festival parking provided at these locations for a fee of $10. FREE shuttle to and from the main festival area.

(Scan QR code for more information)

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 needed.

Pets: We love animal too, but… leave your pets at home. For the safety of your pet and others, pets are not allowed on the grounds of the Street Festival.

Mushroom Soup at Masonic Lodge Everyone asks for Mushroom Soup when they attend the Mushroom Festival. Our good friends at the Masonic Lodge sell a traditional mushroom soup made from a mushroom-grower’s family recipe. It’s overflowing with fresh Kennett Square mushrooms.

11 a.m. to 5 p.m.

Painted Mushrooms Silent Auction Artists become very creative with these 108lb. toadstools – perfect for your garden or home. Cash prizes are awarded to the top three artists. Everyone can vote for their Festival Favorite-- the winning artist receives a cash prize, too!

Painted Mushrooms are displayed at State and Broad Streets.

10 a.m. to 7 p.m.

Mushroom Growers’ Exhibit See mushrooms come to life from the tiny spore to the mature, ready to eat fungi! Walk your way through the mushroom growing exhibit, where you will see how white button, shiitake, maitake, oyster, and royal trumpet mushrooms grow.

10 a.m. to 7 p.m.

Cute-As-A-Button (Mushroom) Baby Photo Contest Who do you think is the Cutest Button, Crimini and Portabella? Vote for your favorite contestant/photo with your pocket change in this baby photo contest near State and Meredith Streets. All proceeds benefit a children’s charity through our Grant Program.

10 a.m. to 7 p.m.

ROSE ALLEY

CULINARY EVENT

APPLE ALLEY

MARSHALL ST

SYCAMORE ST

S UNION ST

CENTER ST

MEREDIT H ST

Information

Parking

SPECIAL EVENTS TENT

CHURCH ST

MAIDEN LANE

LINCOLN ST LAFAYETTE ST

(purchase wristbands here)

W CYPRESS ST

E GROWER’S EXHIBIT

S BROAD ST

SPRUCE ALLEY

GARFIELD ST

FP2- Festival Parking Kennett High School

LEGEND

Entrance First Aid & Public Saftey

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CHILDREN’S STAGE

SOUVENIRS

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FP1- Festival Parking Exelon

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Bus Stop

MUSHROOM SOUP (SAT & SUN)

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CHILDREN’S RIDES COMMUNITY STAGE

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Mushroom Capital of the World

CELEBRATING OUR 30TH ANNIVERSARY

W LINDEN ST

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KENNETT SQUARE, PA

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FESTIVAL ADMISSION- $3 Everyone 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.

Mushroom Sales All types of mushrooms can be purchased at the Mushroom Sales Booths (see map for locations). Refrigerated trucks hold your mushroom purchases fresh until you are ready to leave the Festival.

10 a.m. to 7 p.m.

Live in Kennett Square Throughout the weekend there will be continuous live music for your listening pleasure at our music venue on Lafayette Street.

11 am: TBA 12:30 pm: Angelee 2 pm: Born Sisters 3:30 pm: Angela Sheik 5:00 pm: Gretchen Emery and Dirt Boots

Children’s Entertainment Great entertainment is scheduled on Saturday for children of all ages. Check out the Children’s Stage on Union Street.

Noon: Dan & Galla – Musical Show 1 pm: Philip & Henry – The Amazing Magic Show 2 pm: Josh Horton – World-Class Juggler 3 pm: Dan & Galla – Musical Show 4 pm: Philip & Henry – The Amazing Magic Show 4 pm: Josh Horton – World-Class Juggler Dan & Galla will be on hand all day as the event’s Master of Ceremonies.

Visit the Children’s Stage between performances for some extra fun with Dan & Galla.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 61

Old Fashioned Carnival Take 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 (600 South Broad Street) with rides, games, and carnival foods bringing the sights, sounds, and scents of this great family tradition back to Kennett Square.

3 p.m. to 10 p.m.

through Kennett Square. All ages are welcome. Race starts and finishes in front of Kennett High School on South Street.

Registration opens at 7 a.m.

Race begins at 8:30 a.m. sharp!

Special Events Tent

Street Fair Over 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 5 p.m.

Amateur Mushroom Appetizer Cook-off Watch the Finalists face-off in the Special Events Tent to see whose mushroom appetizer wows the judges! Contestants are judged on originality, taste, presentation, & ease of preparation.

First prize: $500.

Starts at 10:30 am. Judging at 11:30 am.

Fried Mushroom Eating Championship Cheer the contestants on as they challenge last year’s world record of consuming 11.5 pounds of mushrooms in just eight minutes.

Starts at 3 p.m.

American Flair!

Free Pops Concert by the Kennett Symphony Nothing beats live music from a full orchestra to get your hands clapping, toes tapping and spirits soaring. Join us Saturday evening in the Special Events Tent as the Kennett Symphony of Chester County presents American Flair! This FREE concert is a celebration of the Mushroom Festival’s three decades of success and the kick-off to the Kennett Symphony’s 75th season.

Doors open at 7 p.m. Concert starts at 7:30 p.m.

Sunday, September 7 Mushroom Run and Fun Walk Join us for an early morning run/walk

Remote Control Air Show Watch the best of the best in model aeronautics take flight on the front lawn of Kennett High School.

10 a.m.

Culinary Events The 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: 10:30 am: Chef Jack Mavraj, from LaVerona of Kennett Square Noon: Brian Duffy, from Spike TV’s Bar Rescue 2 pm: Chef Barry Sexton, owner Opinionated Palate 3 pm: Brian Duffy, from Spike TV’s Bar Rescue Soup and Wine Event Come enjoy part of your day at our annual Soup and Wine Event. Cast your vote for the “Best Mushroom Soup in the Brandywine Valley” presented to you by local chefs. Enjoy PA wines and vote for your favorite. There is music throughout the day, too.

11 a.m. to 4 p.m.

Last admission 3:15 p.m.

Mushroom Growers’ Exhibit See mushrooms come to life from the tiny spore to the mature, ready to eat

fungi! Walk your way through the mushroom growing exhibit, where you will see how white button, shiitake, maitake, oyster, and royal trumpet mushrooms grow.

10 a.m. to 5 p.m.

Mushroom Judging Top growers in the county will display their best mushrooms to be judged.

There will be ribbons awarded for 1st, 2nd, and 3rd place, although the growers are more interested in “bragging rights.” Prize mushrooms will be available for purchase by festival attendees.

Starts at Noon; sales begin around 2:30pm Mushroom Sales All types of mushrooms can be purchased at the Mushroom Sales Booths (see map for locations). Refrigerated trucks hold your mushroom purchases fresh until you are ready to leave the Festival.

10 a.m. to 5 p.m.

Mushroom Soup at Masonic Lodge Everyone asks for Mushroom Soup when they attend the Mushroom Festival. Our good friends at the Masonic Lodge sell a traditional mushroom soup made from a mushroom-grower’s family recipe. It’s overflowing with fresh Kennett Square mushrooms.

11 a.m. to 3 p.m.

Painted Mushrooms Silent Auction Artists become very creative with these 108lb. toadstools – perfect for your garden or home. Cash prizes are awarded to the top three artists. Everyone can vote for their Festival Favorite-- the winning artist receives a cash prize, too!

Painted Mushrooms are displayed at State and Broad Streets.

10 a.m. to 4 p.m.

Cute-As-A-Button (Mushroom) Baby Photo Contest Who do you think is the Cutest Button, Crimini and Portabella? Vote for your favorite contestant/photo with your pocket change in this baby photo contest near State and Meredith Streets. All proceeds benefit a children’s charity through our

Grant Program.

10 a.m. to 4:30 p.m.

Live in Kennett Square Throughout the weekend there will be continuous live music for your listening pleasure at music venue on Lafayette Street.

12:30 pm: Andrew Lipke and The Azrael String Quartet 2 pm: Hot Breakfast 3:30 p.m.: Hell Saddle Children’s Entertainment Great entertainment is scheduled on Sunday for children of all ages. Check out the Children’s Stage on Union Street.

11am: Dan & Galla Musical Show Noon: Philadelphia Zoo – Habitats Around the World 12:50 pm: Josh Horton’s Juggling Clinic 1:30 pm: Philadelphia Zoo – Habitats Around the World 2:30 pm: Josh Horton – World-Class Juggler 3:30 pm: Dan & Galla – Musical Show 4:15 pm: Josh Horton – World-Class Juggler Dan & Galla will be on hand all day as the event’s Master of Ceremonies.

Visit the Children’s Stage between performances for some extra fun with Dan & Galla.

Old Fashioned Carnival Take 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 (600 South Broad Street) with rides, games, and carnival foods bringing the sights, sounds, and scents of this great family tradition back to Kennett Square.

1 p.m. to 6 p.m.

Meet Fun Gus Fun Gus, the Mushroom Festival’s mascot, makes a few appearances during the Festival. Keep your eyes open for an 8-foot, red-capped mushroom strolling down the street.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 63

Come Visit Us At

Rockee’s Mushroom Outlet Open 7 days a week Monday - Saturday: 8:00 - 4:00 • Sunday: 9:00 - 3:00

Located on SherRockee Mushroom Farm 170 SherRockee Lane Lincoln University PA 19352

We offer fresh white mushrooms, crimini, protabella, shiitake, oyster mushrooms by the pound or by the box.

We also carry dried mushrooms.

610-869-8048

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

Favorite recipes...

Continued from Page 55

slowly cook the chopped bacon, so the fat is melted away from the meat. Use an 8-inch pan, so the bacon is crowded in there, and the fat will be easier to preserve. Once the bacon is cooked, strain it and set aside 1/2 cup bacon fat.

If you end up with less than 1/2 cup, you can make up the difference with extra-virgin olive oil. Use the same pan to sauté the sunchokes. Don’t bother cleaning the pan first. Let the sunchokes absorb the flavor of the bacon. Add 4 tablespoons of olive oil to the pan and sauté the sunchokes until they’re golden brown and soft. Remove them from the pan and add 4 more tablespoons of olive oil. Sauté the mushrooms until they’re cooked through. In a large bowl, mix the mushrooms with the sunchokes, chervil, chives, and bacon. Season the mixture with salt and pepper and set it aside.

For the vinaigrette: In a small bowl, combine the bacon fat and extra-virgin olive oil.

In a separate bowl, combine the sherry vinegar, Dijon mustard, honey, salt, and pepper. Slowly whisk the oil mixture into the other vinaigrette ingredients. This process should help your dressing blend better than it would if you

just threw everything into one bowl. Don’t worry if it doesn’t blend perfectly. The flavors will still be there.

For the eggs: If you’ve never poached eggs, don’t just turn the page and look for something easier. It’s a simple process, if you know a few tricks.

Get a deep saucepot, 8 to 12 inches round, and fill it with about 6 cups of water. This will allow the eggs plenty of room and make it easy for you to lift them out. Season the water with salt and add the white vinegar. The acid from the vinegar will help the egg whites congeal around the yolks. (Some people use lemon juice, but I don’t like lemon-flavored eggs!) Don’t let the water reach a rolling boil.

It would break apart the eggs and leave a cloudy mess in your pot.

Break one egg at a time into a small dish, making sure the yolks aren’t broken. Pour each egg into the pot of water.

They can all cook at the same time. The water should be just below a boil, so you see bubbles start to rise to the surface. If you don’t have much movement in the water, and find that the whites aren’t surrounding the yolks, create a bit of movement in the water with your slotted spoon. Let the eggs cook for 2 ½ minutes for a soft yolk. If you prefer firm yolks and whites, cook for 7 minutes. Lift the poached eggs from the pot with a slotted spoon.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 65

To assemble: While your eggs are poaching, combine the mâche or butter lettuce and squash blossoms, and toss them with all but about 2 tablespoons of the vinaigrette. Arrange the salads on four plates and top with the mushrooms and sunchokes.

Lay a sexy poached egg on top of each one, and drizzle with the remaining vinaigrette.

Serves 4 Total time: 30 minutes “Stuffed Mushroom” Soup Florentine Tina Verrelli of Devon, Pa., 2010 top 6 amateur mushroom soup contestant Inspired by my good friend Stacy’s yummy Italian style stuffed mushrooms 24 oz. baby Bella/crimini mushrooms, may substitute with white mushrooms 3 Tbsp. Olive oil, divided ¼ tsp. Salt ½ tsp. freshly ground black pepper ½ tsp. fresh thyme leaves 1 tsp. fresh minced/pressed garlic 2 Tbsp. dry marsala wine 48 oz. low-sodium chicken broth 8 oz. sweet Italian sausage, casing removed, kept very cold

¼ cup Panko breadcrumbs ¼ Cup grated Parmesan cheese, divided 1 Cup gently pat baby spinach, stems removed Wipe mushrooms with damp paper towel to clean.

Trim the bottom of the stems, cut in half and thinly slice.

Remove ½ cup of sliced mushrooms and set aside. In a large pot over medium heat add 2 tablespoons olive oil, remaining sliced mushrooms, salt and pepper. Sauté for about 10 minutes, until soft and beginning to brown.

Add thyme and garlic and sauté for 30 more seconds.

Add marsala wine and stir for 30 seconds to deglaze pan. Add broth, bring to simmer, reduce heat, cover and cook for 20-30 minutes.

While the soup is simmering, make sausage meatballs. Finely mince reserved ½ cup sliced mushrooms. In medium bowl add sausage, minced mushrooms, breadcrumbs and 1 tablespoon Parmesan cheese. Mix together. Roll and gently press together to form about 16, 1-inch diameter meatballs. Heat 2 tablespoons olive oil over medium heat in large nonstick skillet. Brown meatballs on all sides for about 10 minutes or until cooked through. Add spinach to soup, stir and cook until wilted, 1-2 minutes. Divide meatballs among soup bowls and poor soup over them. Top each with additional Parmesan cheese to taste.

Makes 4 to 5 servings Continued on Page 68

Congratulations on the 30th Mushroom Festival 510 W. State St. Kennett Square, PA 19348

Phone: 610-444-2170 Fax: 610-444-2173

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

Meet the Mushrooms

A gar-i-cus (uh-gar-i-kuhs): gill fungi having brown spores that include several edible species like button, crimini and portabella.

Por·ta·bel·la (pawr-tuh-bel-uh): a mature, very large crimini mushroom, Agaricus bisporus.

Portabellas are mature agaricus mushrooms where the veil has opened and the gills are exposed.

Oyster (oi-ster): an edible fungus having an oyster-shaped cap, Pleurotus ostreatus.

The yellow oyster is described as delicate like a daffodil and could be used as a centerpiece.

Beech (beech): crisp, firm fleshed fungi with short stems, Hypsizygus tessulatus.

In nature, the beech mushroom is found high up in the yokes of trees. It is cultivated on jars filled with corn cobs.

Royal Trumpet (roi-uhl truhm-pit): has a trumpet shaped tan cap and thick, white stem, also called King Oyster, Pleurotus eryngii.

The Royal Trumpet mushroom is the largest species of the oyster mushroom.

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WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 67

Button (buht-n): a usually small white mushroom in which the pileus has not yet expanded, Agaricus bisporus

Pom Pom (pom-pom): white sphere fungi with soft spines and no stem, Hericium erinaceus

Shiitake (shee-ee-tah-key): a large, meaty, black or dark brown mushroom, other common names are Golden Oak, Black Forest and Oakwood, Lentinus edodes.

As both food and medicine, the shiitake has been revered in Asia for thousands of years.

It grows in the Far East on fallen broadleaf trees, include the “shii” tree in Japan.

Cri·mi·ni (kruh-mee-nee): an edible, dark-brown mushroom with a rounded cap, Agaricus bisporus.

The crimini is an immature portabella, picked before the gills are exposed. It is known by many names including baby portabella, baby bella, Roman mushroom, Italian mushroom and brown mushroom.

Maitake (my-tah-key): rippling, tan shaped mushroom without caps, also called Hen of the Woods, Grifola frondosa.

In Japanese “maitake” translates to dancing mushroom.

In other parts of the world this mushroom that grows at the base of trees in the wild is called Hen-of-the-Woods, Ram’s Head and Sheep’s Head.

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

Favorite recipes...

Continued from Page 65

Five Cheese Portabella Pizzas Barb Fusco 4 large Portabella mushrooms Garlic salt Pepper 12 slices pepperoni 4 ounces ricotta cheese 1 cup pasta ready seasoned tomatoes, or 1 cup spaghetti sauce 3 Tbsp. Locatelli or pecorino Romano cheese Garlic powder, to taste 8 oz., 3 cheese blend (mozzarella, Monterey Jack, cheddar) Prepare portabellas. Clean and cut stems from caps. Add garlic salt and pepper to taste. Bake bottoms up at 400° until caps fill with fluid. Pour off liquid, let drain and cool, tops up. While cooking Portabellas, put pepperoni on upper shelf of oven to toast. When cool, it should crumble. Save the drippings. Mix ricotta with hot pepperoni drippings, Locatelli, garlic powder, and crumbled pepperoni. Fill portabellas with the ricotta mixture, top with sauce, then three-cheese blend. Bake at 350° until the cheese is melted.

Note: this may be prepared fat-free by substituting all fat-free cheeses, ricotta and graded, and crumbled Garden burger for the pepperoni.

Mushroom Spice Cake Barry Ciarrocchi of West Grove, Pa. 1993 Mushroom Festival Cook-off entry, Professional division 2 cups cake flour, sifted 1 cup sugar ¾ cup mayonnaise 2 tsp. baking soda 2 tsp. ground cinnamon ½ tsp. salt ½ tsp. ground allspice or ginger 2 large eggs ¾ cup crushed pineapple ¾ cup chopped pecans 1 ¼ cup pureed mushrooms Grease, line, then grease again and flour (2) 9 x 1 ½-inch round cake pans. Preheat oven to 350 degrees. Puree mushrooms in a food processor. Combine dry ingredients in a large mixing bowl until combined. In a small bowl combine eggs, pineapple, and mayonnaise until mixed. Beat wet ingredients into dry ingredients and mix until thoroughly combined. Fold in pureed mushrooms and pecans.

Pour batter into prepared pans and bake for 25-35 minutes.

Optional: Icing of your choice, meringue mushrooms for decoration

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 69

Recipes make the most of versatile mushrooms Anyone looking to make their diets healthier should investigate all the benefits offered by mushrooms. They can provide a lean alternative to meats, and their subtle flavors can enhance just about any dish. Mushroom marketing organizations and the Mushroom Council make the most of the range of uses for mushrooms, and new recipes are constantly being created by chefs who realize they’re on to a good thing.

But the good news about mushrooms is nothing new. For thousands of years, Eastern cultures have revered the health benefits of mushrooms. They have long been celebrated as a source of powerful nutrients, but they can also help Americans meet the dietary recommendations set forth in the 2010 Dietary Guidelines and Institute of Medicine’s Dietary Reference Intakes for Calcium and Vitamin D. Because Americans often eat mushrooms and when they do, they tend to eat a healthier diet, these positive benefits of mushrooms can have potential impact.

Often grouped with vegetables, mushrooms are actually not a vegetable based on their cellular organization and composition. They do, however, provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains.

Mushrooms are low in calories, fat-free, cholesterol-free, glutenfree, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8 percent), riboflavin, niacin, vitamin D and more.

MUSHROOM COUNCIL RECIPES From mushroominfo.com Pesto Portobello Pizzas Paula of bell’alimento shares a perfect pesto portobello pizza recipe with a lighter side. When you’re wanting a “lighter” pizza option, this one will fit that bill perfectly. Personal pesto portobello pizzas are the perfect portion for a light lunch or even can be served as an hors d’oeuvre.

We start by gently removing the mushroom gills by scraping them with a spoon. To keep our shrooms from getting soggy, we like to bake ours upside down on a muffin tin so that it collects the liquid and makes it much easier to discard. Then we’ll use our favorite pesto, add the cheese and cherry tomatoes, and bake until golden and bubbly.

Yield: 2 Prep Time: 10 minutes Cook Time: 10-15 minutes Ingredients: 2 large portobello mushrooms – cleaned and gills removed 2 teaspoons pesto 1/2 -3/4 cup grated mozzarella cheese 3-4 cherry tomatoes – halved kosher salt/pepper fresh basil leaves Directions: Preheat oven to broil.

Place mushroom caps upside down on a muffin pan. Bake for 5-10 minutes until mushrooms have just begun to soften. Discard liquid.

Equally divide pesto between mushroom caps. Using a silicone Continued on Page 71

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

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Recipes...

Continued from Page 69

brush, spread pesto on inside of mushroom caps.

Equally divide cheese between mushroom caps.

Equally divide tomatoes between mushroom caps. Arrange on top of cheese. Season with salt and pepper.

Turn oven to broil. Return mushrooms to oven and bake for additional 5 minutes OR until cheese has melted. 6. Garnish with fresh basil.

Mushroom Minestrone Recipe courtesy of Adrianna at A Cozy Kitchen.

This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms.

Serves 4 to 6 Ingredients 2 tablespoons olive oil 1/2 yellow onion, peeled and diced 2 carrots, peeled diced 2 ribs of celery, sliced Salt 2 garlic cloves, peeled and minced 1/2 of red pepper flakes 1 teaspoon dried thyme 1 teaspoon dried rosemary 2 tablespoons Parmesan-Reggiano 1 (15-ounce) can crushed tomatoes

6 cups water 3 leaves of rainbow chard, ribs removed and leaves roughly chopped 1 (15-ounce) can cannellini beans 8 cremini mushrooms, stems removed and sliced Directions In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute. Pour in the can of tomatoes, water and give it a good mix.

Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

Mix in the grated parmesan and divide the soup amongst bowls.

Garnish with some additional Parmesan, if you like, and serve with a side of bread.

Chicken And Mushroom Enchiladas Verdes Recipe courtesy of Rachel of Following in my Shoes A tangy combination of salsa verde and sour cream sauce with a chicken and mushroom filling and of course, cheese, all ready in under 45 minutes.

Continued on Page 72

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

Recipes...

Continued from Page 69

Ingredients 2 tablespoons extra virgin olive oil 8 oz crimini (baby portobello) mushrooms, washed and sliced (approximately 2 cups of sliced mushrooms) 1 cup diced white onion 2 cloves of garlic, minced 2 cups cooked and shredded chicken* Salt and Pepper to taste 2 cups of shredded sharp Vermont cheddar, divided** 2 cups of prepared Salsa Verde*** 5-7 grain-free tortillas ½ cup quick Mexican crema 2-3 tablespoons chopped Cilantro (optional) Directions In a large frying pan or saute pan, heat the olive oil over mediumhigh heat.

Add the diced onion and sliced mushrooms. Cook until the onions have softened and the mushrooms have released their liquid and it has evaporated.

Add the minced garlic and let cook another 30-60 seconds, stirring the entire time to keep the garlic from burning.

Remove from heat.

Toss the mushroom mixture with the shredded chicken and season with salt and pepper to taste.

Fill each grain-free tortilla with ¼-1/3 cup of the chicken and mushroom mixture. Sprinkle a little of the shredded cheese over the mixture and then carefully roll up the tortilla, laying it seam side down in a baking dish.

Continue until all of the tortillas have been filled and placed in the dish.

Spread the Salsa Verde over the top of the enchiladas and then sprinkle with the remainder of the shredded cheese.

Drizzle the Quick Mexican Crema over the cheese.

Bake uncovered at 350 degrees for 20 minutes, or until the cheese and salsa are bubbly.

Remove from the oven and garnish with chopped cilantro. Serve immediately. * Leftover rotisserie chicken works well for this; you can use all white, all dark, or a combination of meat. ** If you aren’t a fan of sharp cheddar, Monterrey or Monterrey Jack are good, creamy alternatives. *** You can use your favorite green salsa; I prefer a tomatillo based salsa that has minimal ingredients and no preservatives.

Crab Stuffed Mushrooms Robyn from Add a Pinch shares her recipe for a perfect makeahead appetizer with Crab Stuffed Mushrooms.

Ingredients 4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps 2 cups crab meat Continued on Page 74 1 (8-ounce) package cream cheese,

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

Recipes...

Continued from Page 69

softened 1/2 cup fresh parsley, chopped 1/2 cup green onions, chopped 1/2 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1 cup Panko bread crumbs Directions Preheat oven to 375ยบ F, if baking at time of making. Otherwise, skip this step.

Place mushrooms onto a rimmed baking sheet.

Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.

Top each mushroom cap with bread crumbs.

Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.

Serve warm.

Mushroom Breakfast Burritos Recipe courtesy of Denise from Chez Us Serves 4 Ingredients: 20 medium cremini mushrooms, cleaned and stems removed

1 tablespoon olive oil 3 tablespoons minced yellow onion 2 teaspoons taco seasoning 3 ounces spinach 5 eggs 1 tablespoon butter queso fresco 4 burrito sized tortillas favorite salsa Directions: Place the mushrooms into a food processor and finely chop.

Heat the olive oil in a medium sized frying pan over medium heat. Add the onion, stir and cook until soft, about 3 minutes. Add the mushrooms, and cook for 5 minutes over medium low heat. Stir in the taco seasoning, then add the spinach. Cook until lightly wilted, about 1 minute. Place the mixture into a bowl and set aside.

Wipe out the frying pan.

Whisk the eggs in a small bowl. Heat 1 tablespoon of butter in the frying pan that you used for cooking the mushrooms. Add the eggs, and cook until soft set.

Heat the tortillas. Place a tortilla on a plate, add some of the mushroom mixture, the eggs and a sprinkle of queso fresco. Wrap up burrito style.

If you are serving at home, just cut and plate, serving some salsa on the side. If you will be taking it with you, cut the burrito in half, wrap in some parchment paper, and eat on the go.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 75

30th annual Mushroom Festival sponsors Diamond Level • 6abc.com • Kennett Township • McGovern, Inc. • Mushroom Farmers of PA, AMI • Oakshire Mushroom Farm • WSTW/WDEL

Silver Level • Amycel / Spawn Mate • Appleby Systems, Inc. • Beacon Technologies • Buona Foods Inc. • C.T. Bartoli Mushrooms, Inc. • Chadds Ford Climate Control • Chester County Press • Diver Chevrolet • Giorgi Kitchens • Giorgio Fresh • Greenwood Mushrooms • Hillendale Peat Moss • Laurel Valley Farms, Inc. • Needham’s Mushroom Farm • Penn Container • PNC Bank • Precision AirConvey • Ransome CAT • Richard M. Crossan, Inc. • Solar City • South Mill Mushroom Sales.

• Sundance Vacations • Tague Lumber • The Center for Orthodontic Excellence • The Mushroom Cap • V.P. Electrical Contracting, Inc. • WHYY • YoSign Guy

Platinum Level • Acadian Peat Moss LTD • Country Fresh Mushrooms • Genesis Healthcare • Murray Securus • Manfredi Logistics Service • Phillips Mushroom Farms LP • Specialty Packaging & Sunny Dell Foods • Sylvan America, Inc. • WDSD/WILM Clear Channel

Bronze Level • Atlantic Tractor • Blitz Automotive, Inc. • Buck Run Builders, Inc. • C.J. Mushroom Co., Inc. • Corrado Construction Company/ Corrado American • East West Label Company • Kennett Glass Company • LGB Properties • Mushroom Supply & Services, Inc. and AgSolutions • P. A. Lafferty and Sons • Regester Mushrooms, Inc. • SECCRA • WSFS Bank

Gold Level • The Wireless Experience AT & T Authorized Distributor • Basciani Foods Inc. • PA Perferred and the PA Department of Agriculture • Exelon Generation • M & P Custom Design, Inc. • National Penn Bank • Penn Medicine • To-Jo Mushrooms & Food Products

Patron Level • Beiler Campbell Realtors • Carlino Mushroom Company • Heritage Concrete • John R. Stinson & Son, Inc. • Keystone Federal Credit Union • Keystone Paving and Sealcoating, Inc • Krafp Bus Companies • K. L. Madron Well Drilling, LLC • Masda Mushroom LLC. • R.L. Irwin Mushroom Company • Susquehanna Bank • The Tri-M Group, LLC • Vallorani Mushrooms • Wolfe Supply & Services

Friend Level • Blittersdorf’s Towing & Salvage • Chesco Security,Inc. • Dittmer & Company, P. C. • Griffonetti Mushrooms • Kennett Square Mini Storage • Longwood Veterinary Center

• Pik-Lites • Ron Blittersdorf’s Automotive • Sam’s Sub Shop • Towne and Country Cleaners • Umbreit Korengel & Associates, PC

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

Did you know?

In 2013-14, the most recent statistics available, 900 million pounds of mushrooms were grown in the United States; the crop was valued at $1.2 billion dollars.

Pennsylvania produces 65 percent of all fresh agaricus mushrooms used in the United States, with most of it coming from Southern Chester County.

California was second with 12 percent of the total volume of sales.

During the 2013-2014 growing season, Chester County’s 59 mushroom growers grew 435 million pounds of agaricus (button, crimini, and portabella) mushrooms, that’s a little over 8.4 million pounds of mushrooms a week.

Many varieties of mushrooms are grown commercially in the KSQ region including: (clockwise, starting at top) Royal Trumpet, Maitake, Pom Pom, Portabella, Crimini, Button, Shiitake, and Oyster (gray, yellow and pink).

Mushro Mushrooms are Pennsylvania’s number one cash crop.

HAPPY 30TH ANNIVERSARY! from

PHILLIPS MUSHROOM FARMS Our retail store, The Woodlands at Phillips, located in the 1828 Phillips Family Homestead offers our farm fresh mushrooms, gourmet items, unique gifts, and our free mushroom growing exhibit and museum.

Come visit our booth at the Festival

WE HAVE EXTENDED STORE HOURS FOR THE FESTIVAL WEEKEND Saturday, September 12, 10-5 • Sunday, September 13, 10-5

Phillips Fresh Mushrooms “everything mushroom” Mon - Fri 10am-4pm • Sat 10am-3pm

1020 Kaolin Road, Kennett Square • 610-444-2192 • TheWoodlandsatPhillips.com

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 77

GENERAL RENTAL HAS EXPANDED!

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

Little designs the 30th Anniversary Mushroom Festival Souvenir T-Shirt When the Mushroom Festival’s coordinator Kathi Lafferty wanted a special design for the 30th anniversary, she turned to Carol Little, who designed the 20th Annual Mushroom Festival T-shirt. Kathi loved the stylish mushrooms with attention to detail that Little creates.

Her design for this year’s souvenir t-shirts soared above expectations.

Carol Little was born in Reading, Pa. and raised in Berks County. She attended Kutztown University, attaining both her BS and MEd in Art Education there.

She began her career in 1972 at the Unionville Middle School, and taught art for forty years, retiring in 2012.

Continued on Page 80 Photo by Carla Lucas

Carol Little, of Kennett Square, with a poster of the 30th Anniversary Mushroom Festival T-Shirt Design

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

Souvenir T-Shirt...

Continued from Page 78

She has taught Night School Calligraphy, and was a member of the Delaware Calligraphy Guild. As an avid collector, she is on the Board and Steering Committee of the Christian S. Sanderson Museum, honoring one of our foremost local collectors and historians. She also designed the 20th anniversary Mushroom Festival shirt, and has designed three shirts and posters for the Chadds Ford Historical Society’s Pumpkin Carve.

Carol has lived in Kennett Square for 43 years, and has proudly watched it grow into one of the most diverse and culturally rich small towns in the United States.

She enjoys cooking and baking, gardening, reading and traveling. She and husband Johnnie share three children and four grandchildren, with whom they love to spend time, good eating, and lots of fun.

T-Shirts, posters, and bags with her design will be available at the Mushroom Festival’s Souvenir Booth at the corner of Broad and State Streets during the Festival, or will be on sale at The Mushroom Cap (114 W. State Street, KSQ) before and after Sept. 12 and 13.

PACK N SHIP “Quick and Easy” Shipping DHL, FedEx, UPS, Priority Mail Copying, Faxes, Laminating, Gift Boxes and Gift Items Available

Southern Chester County authorized Drop-Off Center for DHL, UPS, FedEx Mon-Fri 10-6pm, Sat 10-2pm

Kennett Square

610-444-9048

Jennersville

610-345-9070

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 81

“Wild Bunch” Oil on Panel 9” x 18”

Since 1925, the Basciani family has been growing fine quality mushrooms.

4th Generation William Basciani classically paints them in still life. William's paintings have been collected in personal collections across the U.S. and some internationally. Whether it be on trips to Europe, at his studio in Chadds Ford, or out on the farm, he paints wherever he may be. Basciani continues to pursue his passion for capturing the beauty of life.

See more of Basciani’s work at www.basciani.com William Basciani | 610-637-2544

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

The Mushrooms by Flavor, Preparation and Nutrition Photos by Carla Lucas

Agaricus Mushrooms

Mushrooms are the only source of Vitamin D in the produce aisle

Buttons

Criminis

Portabellas

Flavor: mild; blends with anything.

Common preparations: raw, sauteed, fried, marinated In a serving of 4-5 white buttons: • 18 calories • 0 grams of fat • 3 grams of carbohydrates • good source of the antioxidant selenium, the B vitamins riboflavin, niacin and pantothenic acid; and copper • Approx. 300 mg of potassium • 2.8 mg of the antioxidant ergothioneine • 15 IU of vitamin D

Flavor: deeper, earthier flavor than whites, great addition to beef, game and vegetable dishes Common preparations: saute, broil, grill, microwave In a serving of 4-5 crimini mushrooms: • 23 calories • 0 grams of fat • 4 grams of carbohydrates • excellent source of the antioxidant selenium, the B vitamin riboflavin and copper • a good source of potassium, phosphorus and B vitamins niacin and pantothenic acid • 4.9 mg of the antioxidant ergothioneine

Flavor: deep, meat-like texture and flavor.

Common preparations: grilled, broiled, sauteed and roasted; can also be used as a meat substitute.

In one medium Portabella cap: • 22 calories • 0 grams of fat • 4 grams of carbohydrates • excellent source of the B vitamin riboflavin • good source of the antioxidant selenium, potassium, phosphorus, the B vitamins niacin and pantothenic acid; and copper • 4.3 mg of the antioxidant ergothioneine

Sources: A Consumers Guide to Specialty Mushrooms and The Mushroom Council (www.mushroominfo.org)

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 83

Other Popular Specialty Mushrooms Maitake

Royal Trumpet

Beech

Flavor: distinctive aroma and a rich, woodsy taste Common preparations: sauteed lightly in butter or oil. Use in egg dishes, pasta sauces, soups, stews, and any recipe calling for mushrooms for a richer taste.

In a serving of 4-5 maitake mushrooms: • 31 calories • 0 grams of fat • 6 grams of carbohydrates • good source of the antioxidant selenium; B vitamins riboflavin, niacin and pantothenic acid; and copper • more than 2 grams of fiber • more than 900 IU Vitamin D

Flavor: delicate, chewy texture Common preparation: grilled or used in stir frys. The stems can be substituted for baby scallops.

Flavor: crisp with a mild nutty flavor.

Common preparations: sliced or served whole in sautes. Soups, pasta dishes.

Pom Pom Flavor: mild, sweet taste.

Common preparations: slice and saute in butter, oil, or broth; can be used as a substitute for lobster or veal.

Oyster Flavor: very delicate.

Common preparations: sauteed or stir fried then used in pasta dishes, meat dishes, omelets and soups.

In a serving of 4-5 oyster mushrooms: • 36 calories • 0 grams of fat • 5 grams of carbohydrates • good source of B vitamins riboflavin, niacin and pantothenic acid; and copper. • more than 2 grams of fiber, nearly 10 percent of the Daily Value. • nearly 3 grams of protein, 6 percent of the Daily Value.

Shiitake Flavor: rich and woodsy, meaty texture Common preparations: best when cooked in stir-fry, pastas and soups.

Can be marinated and grilled.

In a serving of 4-5 shiitake mushrooms: • 41 calories • 0 grams of fat • 10 grams of carbohydrates • good source of the antioxidant selenium, providing 26 percent of the Daily Value. • a great source of B vitamins riboflavin, niacin and pantothenic acid; and copper

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

For most, the mushroom business is a family business. But Chuck Bartoli chose to enter the highly competitive industry on his own. He started out helping his friends as they worked on mushroom farms, and learned every aspect of the business. More than a decade ago, he purchased nearly 100 acres and designed his ideal mushroom farm. Bartoli had...

A vision for success

By Steven Hoffman Staff Writer Chuck Bartoli’s introduction to the mushroom industry came when he was a youngster growing up in the Mushroom Capital of the World.

“I went to Kennett High School,” Bartoli explained, “and all my friends were in the family business—mushrooms.”

By the time he was 12 or 13, Bartoli was putting in long hours on those mushroom farms.

“All my friends were hard workers,” he explained. “We worked after school and on weekends. We picked mushrooms. We cleaned up. We did a little bit of everything.”

That hard work continued through high school. By the time Bartoli was ready to embark on a career, he knew that he wanted to enter the mushroom business.

Bartoli knew many of the families that operated multigenerational mushroom businesses—the Bascianis, the Guizzettis, the Valloranis.

“We all grew up together and we all worked together,” Bartoli explained. “A big part of it is, when you go to school together and you’re friends first, then you do business together.”

By working at different mushroom farms and doing virtually every job that a person can do, Bartoli learned the basics of the business. One particularly valuable lesson was learning how to grow a good product.

“There is a skill to growing,” he explained. “I learned early on how to make compost. Compost is necessary for good growing. Your production gets better and more consistent with good compost. It’s just like how a plant will grow better in good soil.”

After graduating from high school, as Bartoli embarked on

Photo by Steven Hoffman

Chuck Bartoli started his own mushroom business on a farm in Penn and Londonderry townships. CT Bartoli Mushrooms produces 400,000 pounds of mushrooms each week.

Courtesy photo

CT Bartoli Mushrooms is situated on approximately 100 acres on the border between Penn Township and Londonderry Township.

Courtesy photo

Construction of the mushroom farm took place between 2003 and 2004.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 85

his career in the mushroom industry, he started buying canning mushrooms and selling them regionally. As mushroom imports increased, and the prices that U.S. growers could get for canned mushrooms declined, the local mushroom industry focused more and more on growing, shipping, and selling fresh mushrooms.

“I started hauling mushrooms to market,” Bartoli explained.

Eventually, an opportunity presented itself: Frezzo Brothers, Inc. had a farm with a composting operation that was up for rent. Bartoli decided to partner up with one of his longtime friends in the mushroom industry and rent the farm so that they could grow their own mushrooms.

“You had to buy and sell or you had to grow, and I thought that growing was going to be a better choice.”

After getting married in 1996, Bartoli wanted to go into mushroom-growing full-time on his own, so he bought out his partner on the Frezzo Brothers project, and CT Bartoli Mushrooms was born in the latter part of 1997.

He and his wife, Lisa, grew the business and rented other farms throughout the area over the next few years. As their family grew to include three sons and a daughter, they envisioned owning their own farm.

“It’s kind of like a house where you don’t want to pay rent forever,” he explained.

Bartoli eventually purchased a property of nearly 100 acres on the border between Penn Township and Londonderry

Courtesy photo

CT Bartoli Mushrooms during the construction phase.

Township. After all the varied experiences on mushroom farms, Bartoli knew exactly how he wanted to design his own mushroom farm. When he went to go through the land-development process, he had plans for what the farm operations should look like when it was completely built out, so that he wouldn’t have to get approvals each time he expanded. He got the necessary permits to start construction work in 2003, and in 2004, he filled the first doubles on the farm.

Continued on page 86

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

Bartoli...

Continued from page 85

Bartoli decided to build his doubles at 12,000 square feet, whereas the conventional doubles in the industry are 8,000 square feet. That means that the 42 doubles that Bartoli has on the farm are equal to about 66 doubles at the conventional size. CT Bartoli Mushrooms produces about 400,000 pounds of mushrooms each week.

His longtime connection to the Basciani family helped him develop the business. Bartoli grew up with Michael Basciani. Bartoli was expanding on the growing side, while Michael Basciani was working to increase the selling side of his family’s business.

“They buy every basket of mushrooms that is produced on this farm,” Bartoli explained.

In the early days of owning their own mushroom business, Chuck and Lisa did all the administrative work themselves.

The business has grown beyond that point now, but owning a mushroom farm is still very demanding.

“It’s not like you can shut the doors on Friday and forget about the business,” Bartoli explained. “There’s something going on all the time. It’s seven days a week and twenty-four hours a day. How much you have to work steers a lot of people away from the business.”

Bartoli is not certain whether any of his children will want to make this a family business.

“My children are all still in school,” he explained. “I wouldn’t want to push any of them into this business. It’s a tough life, and you have to want to do it.”

Bartoli has been in the industry long enough to see the annual Mushroom Festival celebrating Chester County’s top crop grow into an award-winning event that attracts 100,000 people over a weekend. From RoRo Ferranto’s role in starting the Mushroom Festival to festival coordinator Kathi Lafferty’s extraordinary efforts in making the event bigger and better year after year, Bartoli is thankful for what the festival does for the industry and the community.

“It’s amazing how big the Mushroom Festival has become,” Bartoli explained.

Bartoli is optimistic about the future of the mushroom industry, and one reason for that optimism is simply the quality of the product.

“One thing that I like about what I do is the fact that mushrooms are good for you,” Bartoli said. “With people wanting to eat healthier, we’re growing a product that is good for you. When you’re growing a great product that everybody wants, there is a great future in that.”

To contact Staff Writer Steven Hoffman, email editor@ chestercounty.com.

MUSHROOM FESTIVAL & VISITORS’ GUIDE Randall S. Lieberman...Publisher Steven Hoffman............................Managing Editor John Chambless.....................................Staff Writer Richard L. Gaw.......................................Staff Writer Brenda Butt.....................................Office Manager JoAnn Bissinger.................Art & Design Supervisor Tricia Hoadley........................................Art Director Blanche Stirrat...................................Graphic Artist Alan E. Turns............................Advertising Director Christy Larry.............Assistant Advertising Director Teri Turns...............................Advertising Executive Helen E. Warren....................Advertising Executive Arlene McGoldrick................................Copy Editor

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 87

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

Who are the Mushroom Farmers of PA? And what does the organization do?

By Carla Lucas If you’ve ever looked at the Mushroom Festival banner flying across State Street in the center of Kennett Square Borough you may have seen the logo for Mushroom Farmers of PA, one of the Festival’s Diamond Level sponsors. Ever wonder who they are and what the organization does?

The Mushroom Farmers of PA is a committee of the American Mushroom Institute that supports the high concentration of mushroom growers in Pennsylvania, especially Chester County. The committee, originally called the Community Awareness Committee, was formed in the 1990s when the American Mushroom Institute moved its headquarters to Washington, D.C. It was formed to address the needs of local mushroom companies.

Many of the area’s mushroom growers have served on the committee over the years.

The region’s mushroom growers wanted to stay connected and work together to help educate the public about the region’s mushroom industry. Pennsylvania’s mushroom growers faced challenges with the public’s perception of mushroom farming. It was at Continued on page 90

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

Mushroom Farmers...

Continued from page 88

a time when conflicts were prevalent between the growing residential populations building near established mushroom farms and the mushroom farmers. The mushroom growers held meetings in their local communities to help educate the public about compost and the mushroom-growing process.

The needs of the mushroom growers shifted from working with local municipalities and communities to defending the agricultural roots of farmers in Harrisburg as anti-farming regulations developed that impacted mushroom farming.

Under the auspices of the Community Action Committee, local mushroom growers worked with state agencies and visited with elected officials to help them understand mushroom farming, too.

There was a problem with the name Community Action Committee. If you were a Chester County mushroom grower, you knew what this organization was about, but the general public did not, and neither did the state agencies and elected officials in Harrisburg. In 2012, the name of the Community Action Committee was changed to Mushroom Farmers of PA, a name that more accurately describes the committee.

In 2009, Mushroom Farmers of PA conducted a study on the economic impact of the Chester County mushroom

industry in Pennsylvania. According to the Economic Impact Statement created from the study, the employment impact of the mushroom industry accounted for 6,128 jobs in the Chester County mushroom industry. When considering ancillary suppliers that work with mushroom farms and provide services to their employees, the mushroom industry provides 9,500 jobs in the local community and accounted for valueadded activity approaching $1.4 billion in 2009. Mushroom farms generated at least 2.6 percent of area school district’s tax revenue. A new economic study is planned to provide updated details.

Today, Mushroom Farmers of PA is involved in a wide variety of activities including: ~ Working with various state and local agencies to clarify and update existing rules and regulations for mushroom farms. ~ Providing training sessions for growers and employees. ~ Working with Pennsylvania’s Department of Environmental Protection on best practices procedures for handling mushroom compost. ~ Working with the Pennsylvania Department of Agriculture to explore beneficial uses of mushroom compost and find alternative uses for this “green” agricultural product. ~ Educating communities about the mushroom growing. ~ Supporting the local communities.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 91

The Mushroom Farmers of PA supports community events and organizations such as the Pennsylvania Farm Show, the Mushroom Festival, the Unionville Community Fair, the White Clay Creek Fest and Ag in the Classroom programs. The organization also sponsors other local fairs and county events as well as sports teams. It supports such local organizations as the Kennett Area Senior Center, Kennett Area Community Service, Casa Guanajunato and Tick Tock Early Learning Center.

The organization also gives 10 to 15 $1,000 scholarships a year to students attending Avon Grove, Kennett, Oxford, and Unionville school districts. The application process to receive a grant asks the students to write an essay about the nutritional value of mushrooms.

In keeping with the organization’s original goal of educating the community, the Mushroom Farmers of Pa just launched a new website (mushroomfarmersofpa.org). It features videos on mushroom farming and is filled with useful information about mushrooms and the Chester County mushroom community. Soon, all those interested can stay connected to the Mushroom Farmers of PA with a new Facebook page, launching this fall.

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

Mushrooms: It’s a KSQ Thing

By Carla Lucas Kennett Square (KSQ) is known far and wide as “The Mushroom Capital of the World.” It is where over a hundred years ago commercial mushroom farming began. It is the epicenter of Chester County’s mushroom industry and home to the largest celebration of the edible fungi – the Mushroom Festival!

What makes this small corner of a rather large state, in a rather large country, garner so much attention for their mushrooms? Well, as the sign says in The Mushroom Cap, a mushroom-centered gift store in the Borough of Kennett Square, “It’s a KSQ Thing.” That “Thing” is illustrated on the next few pages.

Continued on page 94

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Where the mushrooms are grown

Mushroom houses, called doubles, are the traditional buildings where mushrooms are grown. They dot the landscape around the Borough of Kennett Square and surrounding communities.

Inside a traditional double, rows and rows of mushrooms are grown with compost in wooden beds.

Larger, modern growing centers are slowly replacing the traditional doubles with stacks of aluminum beds for growing mushrooms.

These newer facilities use state-of-the-art technology to monitor and grow the crop.

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

KSQ Thing...

Where the mushrooms are grown

Continued from page 92 Harvested mushrooms are quickly taken from the doubles’ loading docks in refrigerated trucks to packing houses for shipping.

Hay and straw are grown in the rolling hills across the region and used by the mushroom industry in the production of compost.

These crimini were put in tills as they were picked from the beds.

The region’s mushroom crop is harvested everyday of the year by hand.

The region’s equestrian heritage is also important in the making of compost. The waste bedding material, a by-product from all the region’s horse farms, is recycled as one of the key ingredients of compost.

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WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 95

Mushroom Pride

KSQ’s water tower proclaims to all they are entering “The Mushroom Capital of the World.”

Celebrating mushrooms is year-round thing in KSQ with mushrooms on many of the region’s logos, in their landscaping, and when decorating.

Bushes trimmed to mushroom shapes are in front of Mushroom Central, in Toughkennamon, PA.

Painted Mushrooms, from the Mushroom Festival’s annual silent auction, can be seen proudly displayed around the Borough and at private residences.

Mushrooms can be found in many logos from growing companies, to mushroom suppliers, to local businesses, and even in signs.

Mushroom hats are all around town during the Mushroom Festival. Show your pride with mushroom apparel this year!

Continued on page 96

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

DIVORCE • PERSONAL INJURY

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KENNETT SQUARE, PA

Continued from page 95

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Where else but in KSQ would you find not one, but two stores dedicated to mushrooms. The Mushroom Cap, on State Street (above), and The Woodlands at Phillips (right), on Route 82, just south of the Kennett High School, both offer fresh mushrooms, mushroom-themed gifts and decorations, and private label mushroom food items.

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610-444-8018 | www.donzelaw.com Continued on page 98

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WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 97

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

KSQ Thing...

Continued from page 96

Mushroom on the Menu All around Kennett Square mushrooms are featured on the menus of restaurants.

Every restaurant has their own version of mushroom soup. Talula’s Table serves a thick and creamy version loaded with bits of mushrooms.

Chef Brett Hulbert, of Portabello’s, created a cheese steak sandwich made with portabello mushrooms, instead of beef-- great choice for vegetarians and all mushroom lovers.

Ashley and Lauren from Half Moon, show the Sauteed Exotic Mushrooms (with cranberries, walnuts, demi-glace over Gorgonzola ciabatta), which is a standard at KSQ’s restaurant known for its wild game offerings.

On the breakfast menu at Sinclair’s Sunrise Cafe is Kennett Eggs: two poached eggs served on 8-grain bread with sauteed mushrooms and blue-jack cheese

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

American Helicopter Museum and Education Center:

1220 American Blvd., West Chester (610-436-9600, www.helicoptermuseum.org).

The American Helicopter Museum and Education Center is the nation’s premier aviation museum devoted exclusively to helicopters. They collect, restore and display historic aircraft and chronicle the origin and development of rotary wing aircraft. More than 35 helicopters show the past and future of rotor wing flight. Climb aboard the interactive helicopters. Fun for the whole family. Open to the public Wednesday through Sunday. Admission charged.

Black Walnut Winery: 3000 Lincoln Highway, Sadsburyville (610-857-5566).

Tour the winery and enjoy special events. For hours or for information about special events, visit www. blackwalnutwinery.com.

Brandywine River Museum: Route 1 Chadds Ford (610-388-2700, www.brandywinerivermuseum.org).

Internationally known for works by three generations of the Wyeth family and its collection of American illustration, still life and landscape painting. Open daily. Admission charged.

Continued on page 101

As one of the top food festivals in the country, the Mushroom Festival makes for a fun-filled weekend and is certainly a good reason to visit Kennett Square. But a proper visit to enjoy all that the Brandywine Valley has to offer will take much more than a weekend.

The area is rich in history -- Revolutionary War buffs can enjoy a tour of the Brandywine Battlefield and the surrounding areas where U.S. history played out on Chester County ground. Outdoor beauty can be enjoyed at a number of parks and exquisite gardens, or on one of several toprated golf courses. For those more interested in indoor activities, museums abound -natural history, art and even helicopters are featured. Wineries are abundant, and offer tours, tastings and live entertainment throughout the year.

For live theater, there are several community and professional theaters in the Chester County vicinity.

Why not extend your stay after the Mushroom Festival, or plan another trip to enjoy more of what we have to offer?

Here’s a quick look at some of the more popular attractions in Chester County.

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 101

Chadds Ford Historical Society:

www.bvwinetrail.com.

Tour premium wineries in southern Chester County. Visit online for a list of participating sites.

Creek Road, one-quarter of a mile north of Route 1, Chadds Ford (610-388-7376, www.chaddsfordhistory.org).

Two early 18th-century house museums -- the John Chads House and the Barns-Brinton House -- are open for tours by costumed guides on weekends from May through September, 1 to 5 p.m. The historic barn nearby hosts exhibitions about local history throughout the year. Admission charged.

Brandywine Picnic Park: The picnic park, located along the beautiful and scenic Brandywine Creek, offers some of the most beautiful scenery in the tri-state area.

Tube or paddle down the Brandywine, relax in the shade, or bask in the sun. For more information, visit http://picnic.com, call 610-7933198, or email info@picnic.com.

Brandywine Battlefield Park: Route 1 Chadds Ford (610-459-3342, www.ushistory.org/brandywine).

The Battle of Brandywine on Sept.

11, 1777 was the largest single-day land battle of the American Revolution. Tours include two historic houses: the Ring House, used by George Washington as his headquarters, and the Gilpin House.

Chaddsford Winery: 632 Baltimore Pike, Chadds Ford (610-388-6221, www.chaddsford.com).

Tour the winery and enjoy special events. Visit website for information about upcoming events, locations of tasting rooms, and more.

Chester County Historical Society: 225 N. High St., West Chester (610-692-4800, www.chestercohistorical.org).

Learn the stories of regional heritage through permanent and changing exhibits, including the award-winning hands-on history lab. Admission charged.

Cherry-Crest Farm: 150 Cherry Hill Rd., Ronks (717-687-6843, www.cherrycrestfarm.com).

The Amazing Maize Maze is open for family tours. There are also hayrides, a petting zoo, dairy tours, festival foods and special events.

Admission charged.

Colonial Theatre: 227 Bridge St. Phoenixville (610-917-1228, www.thecolonialtheatre.com).

The historic, single-screen movie house, known for its appearance in “The Blob” with Steve McQueen, shows art and independent films seven nights a week, as well as classic films and children’s films. There is also a schedule of live programs and concerts.

Continued on page 102

VISITORS’ GUIDE

Brandywine Valley Wine Trail:

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

Visitors’ Guide...

Continued from page 101

Delaware Art Museum: 2301 Kentmere Parkway, Wilmington, Del. (302-571-9590, www.delart.org).

The museum’s collection focuses on American art and illustration, with permanent and changing exhibits. There’s an outdoor sculpture park, kids’ corner and café. Admission charged.

Delaware History Museum: 505 Market St., Wilmington, Del. (302-656-0637, www.dehistory.org).

Changing exhibits about Delaware history, as well as a permanent interactive exhibit that features 400 years of Delaware history. Admission charged. Call for hours of operation.

Delaware Museum of Natural History: 4840 Kennett Pike, Wilmington, Del. (302-658-9111, www.delmnh.org).

Explore an African watering hole, marvel at a life-sized giant squid and dinosaurs, take the kids to a hands-on exploration area, and see a world-class collection of shells from around the world. Admission charged.

Delaware Park: 777 Delaware Park Blvd., Wilmington, Del. (800-41-SLOTS, www.delpark.com).

Racing, slots and golf are offered, with live thoroughbred racing from April through November. Open 24 hours a day, except for Sundays.

Continued on page 104

VISITORS’ GUIDE

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

Continued from page 102

Galer Estate Winery: 700 Folly Hill Road Kennett Square (www.galerestate.com, 484-899-8013.

Galer Estate Winery is a prestigious award winning boutique winery located just behind beautiful Longwood Gardens in Kennett Square. Offering wine tastings, wine sales, art shows and live music, we are open to the public Thursday - Sunday.

Gateway Stables, Inc.: 949 Merrybell Ln., Kennett Square (610-444-1255, www.gatewaystables.com).

A multifaceted riding center that has year-round trail riding for families, as well as lessons, boarding and camps.

Hagley Museum and Library: Route 141,Wilmington, Del. (302-658-2400, www.hagley.org).

Tour the historic buildings of the original du Pont powder mills, estate and gardens. The library collects, preserves and interprets the history of American enterprise. Admission charged.

Hartefeld National Golf Club: 1 Hartefeld Dr., Avondale (610-268-8800, www.hartefeld.com).

This par-72 championship course winds through rolling hills of southern Chester County. Golf packages are available for groups.

Historic Kennett Square: 106 W. State St., Kennett Square (610-444-8188, www.historickennettsquare.com).

Walk historic Kennett Square’s tree-lined streets and enjoy browsing, dining, and shopping. Art strolls are the first Friday of each month, with extended hours at galleries.

Historic Sugartown: 697 Sugartown Rd., Malvern (610-640-2667).

The restored crossroads village depicts the self-sufficient community life of the late 18th and early 19th centuries.

Self-guided tours.

Herr’s Snack Factory Tour: 20 Herr Dr., Nottingham (800-63-SNACK, www.herrs.com).

Take a free guided tour of this leading snack food manufacturer. Warm potato chip samples provided. Gift shop and café at the Visitor Center.

Continued on page 105 Continued on page 104

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 105

Kennett Symphony of Chester County:

114 W. State St., Kennett Square (610-444-8484, www.themushroomcap.com).

Fresh mushrooms from the family farm are shipped daily.

Gifts and collectibles for sale. Open seven days a week.

105 South Broad Street, Kennett Square (610- 925-1599, www.kennettsymphony.org).

The professional community symphony offers concerts in West Chester, Kennett Square and Longwood The Mushroom Festival: Kennett Square Gardens. Visit online for a season schedule.

(610-925-3373, www.mushroomfestival.org).

Kennett Underground Railroad Center: The 29th annual festival, slated for Sept. 6 and 7, has a Kennett Square parade, cooking demonstrations, live entertainment, farm (610-347-2237, www.undergroundrr.kennett.net). tours, growers’ exhibits, a dance party, and a soup and Call or check the web site for information about wine event. tours.

Nottingham County Park:

Kreutz Creek Vineyards & Winery: 553 S. Guernsey Rd., West Grove (610-869-4412, www.kreutzcreekvineyards.com).

Tour the winery and enjoy special events.

Longwood Gardens:

150 Park Rd., Nottingham (610-932-2589).

The park covers more than one square mile and has one of the largest serpentine barrens on the East Coast. Located near the Pennsylvanai/Maryland line, the park has pavilions and hiking trails.

Route 1, Kennett Square Downtown Oxford: (610-388-2227, www.longwoodgardens.org).

Oxford’s downtown is a charming and rich with history.

Longwood offers 1,050 acres of woodlands, meadows, The commercial district includes dining, an art gallery, and indoor and outdoor gardens, 11,000 types of plants, numerous unique shops. More information about the downfountains, performing arts events, family activities, spe- town attractions can be found at www.oxfordmainstreet.org. cial exhibits and and classes. Admission charged.

Continued on page 106

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VISITORS’ GUIDE

The Mushroom Cap:

Continued from page 104

VISITORS’ GUIDE

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

Continued from page 105

Paradocx Vineyards:

QVC Studio Tour:

Landenberg (610-255-5684, www.paradocx.com).

Tour the winery and enjoy special events throughout the year.

1200 Wilson Dr., West Chester (800-600-9900, www.qvctours.com).

A guided walking tour offers an informative look inside the world’s leading electronic retailer. Watch live broadcasts in action. Tours are offered every hour, every day, from 10 a.m. to 4 p.m. Free.

Pennsbury Chadds Ford Antique Mall: Home to dealers who specialize in glass, silverware, furniture, rare books, vintage toys and more.

The upper level is open Thursday through Monday from 10 a.m. to 5 p.m., and the lower level is open Saturday and Sunday from 10 a.m. to 5 p.m. Call 610-388-1620 for more information.

Penns Woods Winery: 124 Beaver Valley Rd., Chadds Ford (610-459-0808).

Tour the winery and enjoy special events.

People’s Light and Theatre Company: 39 Conestoga Rd., Malvern (610-644-3500, www.peopleslight.org).

The area’s only professional Equity theater produces mainstage and smaller-stage shows for adults and family audiences. Call or visit online for ticket prices.

Riverfront Wilmington: (877-92-RIVER, www.riverfrontwilmington.com).

Along the refurbished waterfront, you’ll find restaurants, shops, the home of the Wilmington Blue Rocks baseball team, shops and various festivals throughout the year. Water taxi tours are available.

Stargazers Vineyard: 1024 Wheatland Dr., Coatesville (610-486-0422, www.stargazersvineyard.com).

Tastings with a winemaker every Sunday from 10 a.m. to 6 p.m. Wine shops at the Country Butcher in Kennett Square and Eagleview Town Center in Exton.

Continued on page 108

THE GABLES at chadds ford

The Gables offers menus that are designed around fresh, local & seasonal ingredients.

We offer an enticing mix of European-style cuisine with New American flavors & even a touch of Southern flair!

Covered Outdoor Patio, Happy Hour Specials, Live Piano Every Thursday, Friday & Saturday, Brunch on Sundays. 3 Course Prix Fixe Menu Every Tuesday & Wednesday.

423 Baltimore Pike • Chadds Ford, PA 19317 610.388.7700 • thegablesatchaddsford.com

VISITORS’ GUIDE

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

Continued from page 106

Stroud Water Research Center: 970 Spencer Rd., Avondale (610-268-2153, www.stroudcenter.org).

A global leader in freshwater research and public education of watershed restoration. Located along the banks of the White Clay Creek.

Twin Brook Winery: 5697 Strasburg Rd., Gap (717-442-4915, www.twinbrookwinery.com).

Tour the winery and enjoy special events.

Va La Family Farmed Wines: 8822 Gap Newport Pike, Route 41, Avondale (610-268-2702, www.valavineyards.com).

The winery specializes in small batches of very unusual blends made from rare Italian and French varieties, and delicious local artisan foods.

West Chester Railroad: Market Street between Matlack and Franklin streets, West Chester (610-430-2233, www.westchesterrr.net).

A tourist railroad operating from May to December.

Enjoy a 15-mile ride through the Chester Creek Valley between West Chester and Glen Mills. Admission charged.

William Brinton 1704 House and Historic Site: 1435 Oakland Rd., West Chester (610-399-0913, www.brintonfamily.org).

A National Historic Landmark containing a collection of Pennsylvania furniture and artifacts, this is an authentic 18th-century Chester County English Quaker dwelling. Open daily from May through October.

Winterthur Museum and Country Estate: 5105 Kennett Pike (Route 52) Winterthur, Del. (302-888-4600, www.winterthur.org).

Henry Francis du Pont’s 175-room mansion is furnished with elegant antiques, surrounded by 1,000 acres of grounds and gardens. Mansion and garden tram tours are offered, along with special exhibitions, and The Enchanted Woods for families. Admission charged.

Wyncote Golf Club: 50 Wyncote Dr., Oxford (610-932-8900, www.wyncote.com).

An award-winning golf course modeled after the great courses in Scotland.

(Editor’s note: Most of the information about the attractions was culled from the Chester County Brandywine Valley and Beyond Official Visitors Guide).

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If you’re planning a local or long distance move, across town or across the country, then do what smart senior citizens and other residents have done for years and call TLC Moving Services, LLC at 610-268-3243.

These professionals will pack your items with the utmost care, arrange to have them moved by a reliable moving company, then unpack them and place them in your new home where you desire. If you are downsizing, they can help you arrange a sale of your goods or assist you in donating to the charity of your choice.

Once out of your old home, they can clean-up and make repairs so the house is ready for the new owners, or to be put on the market.

If moving is in your plans, then your first move is to call TLC Moving Services, LLC. Put these professionals to work for you and call Caen Stroud at 610-268-3243.

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TECHNICAL COLLEGE HIGH SCHOOL

TOM BAIRES

MICHAEL LANNAGER

ANGELA VILLALVA

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HVAC

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Electronics & Robotics

WHAT PROGRAMS ARE OFFERED AT TCHS? Č? BRANDYWINE CAMPUS Č?Č?Č? Č?Č? Č?Č?Č? Č?Č?Č? Č? Č?Č?Č? Č?Č? Č?Č?

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Cosmetology Criminal Justice & Police Sciences Culinary Arts Early Childhood Care & Education Electrical Occupations Electronics & Robotics Engine Technology Health Career Academy

Č? PENNOCK’S BRIDGE CAMPUS Č?Č?Č? Č?Č? Č? Č? Č?Č?Č? Č?Č?

Health Occupations HVAC / Refrigeration Technology 0DUNHWLQJ )LQDQFLDO 6HUYLFHV Sustainable Energy Engineering Teacher Leadership Academy Veterinary Sciences

WWW.TECHNICALCOLLEGEHIGHSCHOOL.ORG

VISITORS’ GUIDE

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

The Invisible Winemaker: Va La Vineyards places Pennsylvania on the nationwide winery map “...the highly unorthodox quintet that issues from two dozen (mostly Italianate) cépages (largely in field blends!) on six acres set just back from the main drag of tiny Avondale... is worth a detour; Vietri is passionate, experimental, articulate, and focused on vineyard excellence...”

“Best of 2012” David Schildknecht, The Wine Advocate

By Richard L. Gaw Staff Writer Photo by Richard L. Gaw

Years ago, when Anthony Vietri first began cultivating the 6.73 acres of Avondale farmland that would eventually become Va La Vineyards -- land that once belonged to his great-grandfather -- he encountered a man who was driving by the farm on Route 41.

The man pulled over to the side of the road, saw Vietri and others digging into the southern Chester County earth and, in the clipped syntax of the English language tinted with an Italian dialect, asked Vietri what he was planting.

“Grapes, for a vineyard,” answered Vietri, who had just left California for a new life on the same farm he remembered as a child. He was exhausted from the work and frightened over the prospect that becoming a winemaker could be an extremely risky career choice -- and that was putting it mildly.

“Are you kidding me?” the man responded. “No grapes can grow in Avondale...You crazy...”

Undaunted by the fair warnings from the roadside soil advisory committees that drove by, Vietri persisted in his original mission -- to produce small quantities of the finest wines possible and, in the process, avoid the pat-ourselves-on-the-back competitions that far too many wineries are all too consumed with. And out of that self-imposed workshop, Va La Vineyards became a shining star of the burgeoning growth of vineyards in Chester County, and out of that process, Vietri became an artist -- the Invisible Winemaker.

While quietly avoiding the limelight and the glad-handing pomp and circumstance, Vietri has toiled on his tractor and in his cellars for more than 15 years in an attempt to make

Matt and Kristin Shelly of Downingtown enjoy a wine tasting.

a better wine. It’s not difficult to understand his reason to conduct his business out of the radar; the Vietri family traces its roots to Northern Italy, where making wine was, and remains, a work of art, and whose winemakers considered it a scared honor to have one of their own grace the dining table of the families it served.

Made in the ancient methods of vins de terroir, Va La has concentrated solely on a few select varietals, the grapes of which are all tilled in four separate Avondale soils: The Silk, now in its 12thvintage, is made from corvina veronese, barbera, carmine, petit verdot and nebbiolo.

The La Prima Donna, now in its 12th vintage, is made from a batch blend of malvasia bianca, petit manseng, pinot grigio and tocai.

The Barbera, now in its 14th vintage, is a blend of fives clones of barbera.

The Mahogany, now in its 8th vintage, is a blend of barbera, malvasia nero and several other kinds of grapes.

The Cedar, now in its 11th vintage, is a blend of five clones of nebbiolo lampia & michet, corvina veronese.

Continued on page 112

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8980 Gap Newport Pike • Toughkenamon, PA 19374 610-268-2766 • www.hilltopcrabhouse.com

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

Va La Vineyards...

Continued from page 110

“We have been blessed by being able to grow our grapes in a very unique geographical location, which allows us our vineyard to receive drainage of water and air in four different directions,” Vietri said.”We’re trying to express what’s happening on this one particular place on the planet, and our philosophy has always been that we want the vineyard to decide the wine, not us.

“Each one of those four plots decides which grapes are to be grown in it, a process that will never be completed in my lifetime, and each year, it gets more complex,” he added. “It’s a yearly, continual process, focusing on those four main wines, because of those four different soils.”

If his or her product is good, however, a winemaker can hide for just so long before the secret is out, and now, Va La Vineyards is not just known to the local oenophiles, who stop by the vineyard’s tasting room to pick up a bottle or a case, but by an entire nation of wine lovers.

For the second year in a row, Va La Vineyards was named among the “101 Best Wineries in America” by The Daily Meal, an online resource for recipes, restaurants, chefs and food trends. This year, Va La Vineyards finished at No. 85 – and not just the only vineyard in Chester County to crack the list – but the only one in Pennsylvania.

The judging was not based on all of the ancillary attributes that often judge a vineyard, the Daily Meal said, such as architecture or a beautiful setting. “Is is a dependable veteran, tried and true?” the article read. “An audacious innovator? Does it specialize in just one or two grape varieties, or do a sterling job with 20? Is it representative of its corner of the wine country? Does it help, in one way or another, enhance the reputation of its region, and/or of American wine in general?

Panelists who took part in the judging were also asked to step outside of the box of the usual places where wine is grown in the United States, such as California, the Pacific Northwest and New York State. Although two-thirds of he list were from California, the list also included wineries from Virginia, Texas, Maryland, Colorado, New Mexico, Michigan.

The Daily Meal praised Va La Vineyards for its originality.

“Anthony Vietri is one of the more original winemakers in America,” the online source said. “Over the past decade, he has cultivated more than two dozen French and Italian varietals and their clones in...his ‘little vineyard’ of slightly less than seven acres located amid the area’s mushroom farms. They are unusual wines, to say the least, benefiting from long aeration and tasting unlike anything you’ve ever tried...There is no reference point for these wines – but they are remarkable, and, yes, quite delicious.”

Continued on page 113

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 113

Continued from page 112

“It’s kind of embarrassing but its also absolutely wonderful, especially for my family,” Veitri said. “I feel very good for them, because they’ve sacrificed and worked so hard and put so much into this business, so to receive recognition like this is an honor.”

In a list dominated by vineyards and wineries from California, the Pacific Northwest and New York State, Vietri is proud to add ‘Pennsylvania’ to that list.

“One of the things we decided a long time ago was that we don’t submit the wines into competitions, so we are limited in terms of how we can help Chester County on the national level,” he said. “Because its not something we are not normally able to do, it just makes it that much sweeter.”

Va La Vineyards is located at 8820 Gap Newport Pike, Avondale, Pa 19311. For more information about wine tastings and special events throughout the year, visit www.valavineyard.com or call 610-268-2702.

To contact Staff Writer Richard L. Gaw, e-mail rgaw@chestercounty.com.

Photo by Richard L. Gaw

Va La Vineyards was recently named as one of the top 101 wineries in America by The Daily Meal.

Chester County Wineries Black Walnut Winery 3000 Lincoln Hwy. Sadsburyville, Pa. 610-857-5566 blackwalnutwinery.com Borderland Vineyard 322 Indiantown Rd. Landenberg, Pa 19350 215-436-9154 borderlandvineyard.com

Chaddsford Winery 632 Baltimore Pike Chadds Ford, Pa 19317 610-388-6221 chaddsford.com Continued on page 114

12-yard and 15-yard Roll-Off Dumpsters at your service for recycling and trash disposal.

We are also able to haul dirt, stone, scrap metal and firewood with an additional flat bed for hauling equipment or cars.

PO Box 41, Avondale, PA 19311

VISITORS’ GUIDE

Va La Vineyards...

VISITORS’ GUIDE

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

Continued from page 113

Patone Wine Cellars 1051 Wickerton Rd. Landenberg, Pa 19350 302-545-7388 facebook.com/patonecellars

Galer Estate Vineyard and Winery 700 Folly Hill Rd., Kennett Square Pa. 484-899-8013 galerestate.com

Penns Woods Winery 124 Beaver Valley Rd. Chadds Ford, Pa 610-459-0808 pennswoodsevents.com

Chester County Wineries...

Kreutz Creek Vineyards 553 S. Guernsey Rd., West Grove, Pa 19390 610-869-4412 kreutzcreekvineyards.com Tasting Room is located at 44 Gay St., West Chester, Pa 19380. 610-869-4412 Paradocx Vineyard 1833 Flint Hill Rd. Landenberg, Pa 19350 610-255-5684 paradocx.com Tasting Room: 148 W. State St., Kennett Square, Pa, 610-444-9003

Ten Gallon Hat Winery 455 Old Baltimore Pike Chadds Ford, Pa 19317 610-388-2012 www.tengallonhatwinery.com Va La Vineyards 8820 Gap Newport Pike Avondale, Pa 19311 610-268-2702 valavineyard.com Wilson Vineyard 4374 Forge Road Nottingham, Pa 19362 610-220-0128 wilsonvineyard.com

Wine Tasting Room/Wine Trails Flickerwood Wine Cellars www.flickerwood.com 116 W. State Street Kennett Square, Pa. 19348 610-444-8341 and 33 S. 3rdStreet Oxford, Pa. 19363 610-932-9498 The Brandywine Valley Wine Trail www.bvwinetrail.com

QA

VISITORS’ GUIDE

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

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Q: Jennifer, your new business, Blown Away, brings something new to the Kennett Square community. Can you explain the concept of a Blow Dry Bar and Salon?

A: Blow Dry Bars are very popular in big cities and in the South. The Blow Dry Bar offers the utmost in pampering at an affordable price. It is the same thing a lot of our mothers did when we were kids when they went to the salon once a week for a shampoo, roller set, and style, and it lasted until the following week. It’s the same idea except instead of rollers we use round brushes and blow dryers to achieve the look the client wants. The Blow Dry will last 3-5 days depending on activity level and product usage.

Not to worry though, we sell a wide variety of UNITE products to keep your Blow Dry fresh for days. We offer our clients five choices of Blow Drys. You get a shampoo, scalp massage, blow dry, style, and beverage. We also offer a separate men’s room where boys and men have their own space to get their hair cut. We also offer a full salon with color, cutting, perms, and all the other amenities of a hair salon.

Q: What can clients expect when they visit Blown Away?

A: Our goal is a comfortable, relaxing salon that gives you top-notch services at a price that won’t break the bank! You can be sure there will be fresh baked cookies, fresh brewed coffee, and other luxurious amenities! We are using products that no one in the area is using. From our UNITE products at the Blow Dry Bar and men’s room, to the INOA hair Color to the Cezanne Keratin Smoothing System, which is formaldehyde-free, our goal is to keep on top of the latest and greatest trends.

Q: Can you talk about what being a full-service L’Oreal Professional Salon means for your clients?

A: We will be using L’Oreal INOA as our color line. INOA is a revolutionary oil-based, ammoniafree permanent hair color with no odor, which is so important in a salon setting. If it is highlights and lowlights you want, or all-over color, we have you covered! We will have a wide variety of L’Oreal shampoo, conditioner, and styling products for sale

with Jennifer Singer

Courtesy Photo

Jennifer and Rand Singer

to keep your hair color looking fresh and fabulous. permanent hair color containing ammonia, the ODS² (Oil Delivery System) technology uses the power of oil to maximize the effectiveness of the hair coloring process with a minimal concentration of alkaline agent.

Q: What other products do you utilize?

A: We will be using Unite products for our Blow Dry Bar, and we will be using GO 24/7 for our men’s line which is also from UNITE. UNITE is an award-winning brand being used on all the red carpets and by celebrities. We will have the essentials to keep your hair looking great for days. We will also carry Cezanne Keratin Smoothing Treatment. If you want frizz-free hair for 12 weeks without formaldehyde, then you must set up your appointment to get this amazing treatment.

Q: How does Blown Away differentiate itself from other salons?

A: The goal of Blown Away is to be the “Cheers” of Salons! A place where “everyone knows your name!” We will be going above and beyond to make everyone that comes into our salon have the best experience possible. Whether you are 5 or 105, we want to pamper you and give you a different feel. We are also using top-notch products. Our color line is ammonia free. Our keratin smoothing treatment is formaldehyde free. And our UNITE products are not tested on animals. We will also be participating in Girls Night Out in Kennett Square with Ashley Austin, Chantilly Blue, No. 109 and Houpette. Another fun thing we will offer are fun nights out! Our first one will be a Yoga class at the salon on Friday, Sept. 18, from 6-7 p.m. with Lululemon, which we are beyond excited about. Space is limited for this event so you can email blowdryks@gmail.com to reserve your space!

There will also be trunk shows, bachelorette packages, wedding packages, little girls’ birthday parties, the list goes on and on. Exceptional customer service and satisfaction is our main goal.

Continued on page 117

WEDNESDAY, AUGUST 26, 2015 MUSHROOM GUIDE - CHESTER COUNTY PRESS 117

Continued from page 116

“The European blow dry technique is a fabulous way to style hair, providing the longest lasting, most beautiful and quickest blow outs you can get in a hair salon.” ~ European blow dry technique creator Denise Rossi

Q: Can you tell us about the staff that you’ve assembled?

A:The Blown Away staff is a team of extremely talented stylists.

Two of our stylists, Megan Carpenter and Kaleigh Szulkowski,, have been behind the chair for years cutting and coloring, and we have a very energetic assistant, Jen Murray, who will be working the Blow Dry Bar and helping the full-time stylists as she builds her book. I have been a stylist for many years, and will be behind the chair as well, but will be focusing on the Blow Dry Bar and making sure every customer who leaves Blown Away is 110 percent satisfied.

Q: Tell us about the services and the amenities that you offer to men?

A: Our Blown Away men’s room will offer men ultimate relaxation while getting their haircut! While sitting in their own room, they can enjoy a beverage, watch TV, or play Xbox. We will be selling a variety of men’s grooming and styling products. Men can choose from an express cut, a signature cut, and also choose to have a 10-minute scalp massage.

“BLOCK” Us in as Supporters of the 30th Annual Mushroom Festival

Courtesy Photo

Q: How can someone make an appointment with Blown Away?

A: At BlownAwayKS.com, where you can book your appointments online or you can call 484-291-1090. Be sure to follow us on our FaceBook page, Blown Away Blow Dry Bar and Salon, and Instagram Blownawayks, where we will list specials and promotions.

Blown Away 110 S. Union St. Kennett Square 484-291-1090

Electrical Contracting, Inc. SERVING THE MUSHROOM INDUSTRY FOR OVER 35 YEARS 950 Penn Green Road Avondale, PA 19311

HyTech - Needhams - Menu Mate - Fastrak Mushroom Farms, Inc.

610-869-0202

VISITORS’ GUIDE

Blown Away...

Tel: 610-268-3725 Fax: 610-268-2435