It’s becoming more and more obvious that The Trend is to Blend! Mushroom Blendability once again took center stage at this year’s Produce Marketing Association Foodservice Conference in Monterey, CA, and council representative, Bart Minor, was there to see mushroom blended beef & turkey burgers win top honors for the second year in a row.
It’s not very often produce makes its way to the center of the plate. Often viewed as a side dish or an accompaniment, produce deserves its chance to shine. This year’s Produce Marketing Association Foodservice Conference showed chefs, foodservice operators, and other industry members how to embrace the idea of having produce as the center of the plate, and mushrooms were the star ingredient.
Guests were welcomed to the event with a spicy Jamaican Jerk Mushroom Wrap, and wow was it delicious! The wrap perfectly showcased just how easily (and seamlessly) mushrooms can be substituted for meat.
Highlighting produce within entrées can sometimes be difficult for foodservice operators, but mushroom blendability was highly recognized as the solution – it’s easy, healthy and doesn’t sacrifice flavor. Guests loved mushroom blendability so much it took top prize, for the second year in a row, in the “Reverse Action Station” Chef Demonstration Lunch. Most were very surprised to learn the beef burger they were enjoying was made with 50% mushrooms.
At the end of the day, we were happy to showcase the many benefits of mushroom blendability to a group of very prominent foodservice operators, and even happier to walk away with our prize for “Best Overall Appearance, Value, Innovation and Showcasing Produce as Center of the Plate.”