Last week we had the pleasure of dropping into the Big Easy yet again (we posted in December about our delicious experience with Chef Tenney Flynn of GW Finn’s). This time, however, we hung out with a different crowd – the students at Loyola University.
Chef Scott Goodstal and the rest of the amazing dining services staff at the school hosted what can only be described as a mushroom madness lunch on Wednesday, February 16.
Chef Goodstal also said options at the vegan/vegetarian station are always in high demand at the school. Lucky ‘shroom fans there had four different dishes to choose from including both hot and cold marinated mushrooms, a portabella mushroom bruschetta, and a mushroom orzo pasta.
Big thanks to Loyola to hosting this mushroom extravaganza. We were glad to meet so many mushrooms fans on campus and hopefully won over some new ones. Check out our Facebook photo album for more event photos.
Chef Goodstal prepared nine separate mushroom dishes to a crowd of around 600 students. While the chef said his creamy mushroom soup is one of the most popular mushroom dishes at the school, on this particular day the chicken primavera with shiitake and button mushrooms was the hottest station (and rightfully so – it was delicious).