What happens when you bring an iron chef to the University of Washington? May-nia ensues! Students at University of Washington were eager and excited to meet Chef Jehangir Mehta during a weeklong “Mushroom May-nia” event, and Council Representative Brittany Stager was there to capture the enthusiasm.
Enoki, king trumpet, shiitake and beech; just some of the types of mushrooms students at the University of Washington had the opportunity to enjoy during last week’s “Mushroom May-nia” event.
Several of the school’s dining halls served a rotating menu of mushroom dishes all week. Everything from roasted chicken with mushroom sauce to pulled portabella mushrooms and smoked tofu in a steam bun. A free sampling at the university’s highly trafficked “Market” caught the attention of hundreds of students, who lined up to try the simple sautéed white button mushrooms.
Mid-week, Mushroom May-nia excitement grew as students were ready to welcome Food Network celebrity Chef, Jehangir Mehta for a prestigious private dinner and live cooking demos. On Wednesday night Chef Mehta prepared a special dinner for a table of 20 guests including the University’s President, Michael Young, and several students who were nominated by their peers for the exemplary leadership skills.
The 4 course mushroom menu was a work of art; starting with a Mushroom & Scallop Tartar, a Black Cod, Seared Duck Breast over Zucchini and Enoki “Noodles,” followed by a mushroom infused Chocolate Panna Cotta. With every course, Chef Mehta addressed the guests, explaining his inspiration behind each dish. From health and flavour, to family and personal experience, Chef’s passion for mushrooms was truly apparent.
Thursday’s demo brought 100 hungry students to UW’s “Chef’s Table” at Local Point Dining Hall to see Chef cook his famous Graffiti Slider Burger; a blend of portabella mushrooms, king mushrooms, and angus beef. Students in the audience couldn’t believe how much flavor the blended burger had, some even exclaiming “I never would have guessed there were mushrooms in it!”
The Blend concept is one that has been highly accepted in schools, colleges, and universities, and as Chef Mehta found out, sure knows how to draw a crowd!