Behind the Scenes at Mushrooms Canada: Toronto Wine & Cheese Show

Happy Monday Mushroom Lovers! We have officially survived another (tasty) Food & Wine Show.

This past weekend Mushrooms Canada exhibited at the Toronto Wine & Cheese Show at the International Center. We spent the three days sauteing up some Fresh Crimini Mushrooms – and I hate to brag, but we were one of the most popular booths at the show!

Like at all shows, we had the opportunity to mingle with some great food exhibitors, including the Dairy Farmers of Ontario, Hot Mama’s and Metro – who were all handing out delicious samples. Chuck Hughes, from Food Netwrok TV show “Chucks Day Off,” also graced the Bosch Cooking Stage, whipping up a delicious seafood recipe. Who will be watching him on the coming season of Iron Chef? I know I will!

I would like to thank everyone who came out and tried a sample, asked a question, and filled out a ballot for our T-Fal pan draw!

I also want to thank my amazing staff, Michelle and Nikki.

And last but not least, I would like to thank the this guy…

I named him Toronto Wine & Cheese Show’s “Biggest Mushroom Fan.” He enjoyed 20+ samples over the course of the weekend, and declared us his favourite booth 🙂

See you all next year at the 2012 show!

Come mingle with us at the Toronto Wine & Cheese Show

It’s that time of year again! Mushrooms Canada is heading to the Toronto Wine & Cheese Show for a weekend full of gourmet foods (like our mushrooms), wines, beers, and spirits.

Of course, every year this show gets bigger and better! There is lots to see and do, sip and savour. Stop by our booth (822) for a sample of our Simple Sauteed Mushrooms, and to pick up some delicious mushroom recipes! While you are hanging out with us, fill out a ballot to win a T-Fal Hotspot Frying Pan!

Don’t miss my live tweets from the show! Follow Mushrooms Canada over on Twitter or on Facebook!

So, who’s all going? What are you looking forward to trying? A particular wine or food? 

Personally, I can’t wait to see Chuck Hughes on the Bosch Sip & Savour Cooking Stage on Saturday!

I hope that everyone has a great time, enjoys themselves, and travels responsibly…. Don’t drink and drive! See you at the show!

Fresh From the Farmer: Lorenzo Piccioni of Piccioni Bros. Mushroom Farm

Do you know where your fresh Canadian mushrooms come from?
In this Blog Feature we will get to know the family farmers who grow your mushrooms as they tell you the story of their farms, explain the growing process, address common myths, and share their favourite mushroom recipes.

Lorenzo Piccioni of Piccioni Bros. Mushroom Farm

1. What is your name & farm name?
Lorenzo, and my farm name is Piccioni Bros. Mushroom Farm.

2. Where are you located?
Our farm is located just outside of Hamilton, Ontario.

3. Tell us about your farms.
Piccioni Bros. Mushroom Farm was started in 1964 by my parents, and an aunt and uncle. Today, my sister and myself run the farm, and we have been doing so for about 20 years. Our farm grows white mushrooms.

4. What is your favourite mushroom recipe?
My favourite mushroom recipe is sautéed mushrooms. You can do anything with mushrooms sautéed in a little butter, garlic, salt and pepper – put it on steaks, chicken or have it as a side dish.

5. Any community “Good News” stories.
Last September we participated in the Pink Till Campaign, in support of breast cancer research. As an industry, Canada wide, we were able over $60,000 for the Breast Cancer Society of Canada.

To see more “Fresh From the Farmer” Videos visit our YouTube Channel.

Canadian Food Bloggers We Love: The best thing I ever ate…and then some

The best thing I ever ate…and then some
Jennifer Molnar, Guelph, Ontario

How did you get into food blogging?
I have always had a passion for food, cooking and nutrition. Growing up I dabbled in the culinary arts without realizing it, inventing dishes on the weekends and helping my mom put together appetizer plates for holiday get-togethers. After surviving several busy years of university I was able to find time to really explore my interest in cooking, particularly through meal planning and recipe design. I began to develop my own recipes using Italian, Thai and Indian flavours and started taking photos of my culinary creations. Meanwhile, I had become a regulator contributor to the food magazine Spezzatino and was slowly building a writing portfolio. I was amazed by the fact that I could talk about the two things I loved most—food and science—and people actually wanted to hear about it. That was when I stumbled upon and decided to start a blog of my own. It seemed like the natural next step and provided me with a more creative, non-scientific way to write about food. My blog is only a few months old but I don’t foresee myself running out of ideas anytime soon. In fact, the more I write about food the more I want to write about food. It’s a vicious (and delicious) cycle!

What is your ultimate foodie fantasy?
My ultimate foodie fantasy is a decadent culinary tour around the world complete with cooking lessons, wine tasting and a plethora of regional dishes to sample. I want to pick sun-kissed olives in Italy, taste the flavourful moles of Mexico and learn how to make the perfect red curry in Thailand. The list is endless.

What are your top 3 favourite recipes on your blog?
A trio of one-bite Superbowl snacks: Bacon and Cheese Topped Kettle Chips, Buffalo Chicken Nacho Bites with Blue Cheese Dressing and 5-Bean Chili Nacho Bites. A fun (and healthy) twist on conventional pasta: Zucchini “Linguine” with Tomato-Basil Sauce, and of course My signature White Bean Dip.

Thanks so much Jennifer for taking the time to be apart of our series! I only have seven words for you: Bacon and Cheese Topped Kettle Chips…. yuuum!

Don’t forget to follow Jennifer over on her blog The best thing I ever ate…and then some, and on Twitter.

Canadian Food Bloggers We Love: Kalofagas

Kalofagas – Greek Food & Beyond
Peter, Toronto, Ontario

How did you get into food blogging?
My blog was born in May of 2007, armed with a digital camera, some homegrown Greek recipes a desire to show how Greeks eat at home, be it in Greece or the Diaspora.

What is your ultimate foodie fantasy?
Spend a year or two in Greece to experience all four seasons. One of the highlights would be to partake and witness the olive oil harvest. I would love to place a slice of bread under a freshly pressed warm olive oil.

What are your top 3 favourite recipes on your blog?
SpanakopitaGrilled Lamb Chops, and Grilled Octopus.

Anything else you want to add.?
I ask that people look on the label when they buy Feta cheese. Real Feta cheese is made in Greece and it cotains either goat or sheep’s milk or a combo of both. Feta cheese is NOT made with cow’s milk. Ask for goat or sheep’s milk Feta and enjoy!

Thanks so much Peter for taking the time to be apart of our series. I actually had no idea about the difference between real and “fake” feta!

Don’t forget to follow Peter on his blog Kalofagas, on Twitter and on Facebook.