How did you spend your weekend? Gardening? Shopping? Going on a date? Many spent this past Saturday and Sunday doing the mundane relaxing that is warranted after a long work week. But for those who work and reside in Kennett Square, this weekend was anything but mundane.
Each year, the weekend after Labor Day, downtown Kennett Square plays host to one of the largest festivals around. Boasting the title of “Mushroom Capital of the World,” it makes sense for this small town to have a celebration of their prime crop: mushrooms.
And do they celebrate!
People come from near and far each year to attend the Mushroom Festival. And by “far,” we mean several states away. Coach buses haul in visitors, and the town is abuzz with an electric energy. Entering its 29th year, the Mushroom Festival centers around a variety of events and vendors. And because the main event is food, there are food attractions and vendors to delight every kind of foodie.
Were you not able to be one of the 100,000+ people in attendance this year? Don’t worry: we’ve got you covered. Here are our five favorite things from this year’s Mushroom Festival:
Mushrooms 1,000 Different Ways
Well, maybe not 1,000—but pretty close! Walking along State Street, which was the main vein of the festival, one could enjoy a multitude of mushroom dishes: fried mushrooms, mushroom fries, mushroom soup, mushroom paella, mushroom sandwiches, mushroom-topped vegetarian chili, mushroom salad and more. And since we’re all about keeping it simple, you could enjoy mushrooms in their most basic form: raw!
Mushroom Ice Cream
Quite possibly our favorite way to enjoy a mushroom! For first-time festival goers, the sight of mushrooms in ice cream is quite a head-turner. Even the most loyal mushroom and ice cream fans are skeptical. That is, until they try a dish. Both La Michoacana Ice Cream (located on State Street in Kennett Square) and Woodside Farm Creamery (located just a few miles away in Hockessin, Delaware) offer mushroom ice cream. Woodside Farm Creamery, though, takes this unique delicacy a step further with pumpkin mushroom ice cream. This scoop is delightfully sweet, offering the autumnal pumpkin pie spices as well as an earthy after tone and texture. You can find mushroom ice cream year round at both La Michoacana and Woodside Farm Creamery.
Kennett Square Food Scene
Kennett Square is quickly becoming a top food destination. It seems that every few months, a fun new restaurant or specialty food shop is opening. Clearly, chefs and restaurant owners are in on the secret that Kennett Square is the new go-to spot for foodies! Luckily, Mushroom Festival goers got to experience the Kennett Square food scene in action. Many of the downtown restaurants had vendor tents along the festival route, offering some of their most delectable mushroom creations.
Kennett Square Inn was serving its infamous mushroom soup, while Byrsa Bistro cooked up a line of Mediterranean-inspired mushroom dishes (who wouldn’t want to try pumpkin shrimp risotto with mushrooms?!). Mouths were watering at Portabello’s tent, with a menu including roasted mushroom and Gorgonzola hummus as well as portabello mushroom cheesesteaks. Nearby, Talula’s Table whipped up mushroom spring rolls with mustard dipping sauce. Half Moon Restaurant and Saloon and Lily’s Asian Cuisine also represented with a fantastic assortment. For those looking for some liquid refreshment, Flickerwood Wine Cellars Tasting Room had chilled wine and wine slushies available for purchase. More than a few people were ducking below the Kennett Square Inn into the new KSI Crafts, a “craft beer boutique” featuring a wide variety of specialty brews, mix-your-own six-packs and individual bottled beer for purchase.
Culinary Tent and Mushroom Growers’ Exhibit
A true education in both growing and cooking mushrooms, the Mushroom Growers’ Exhibit is a must-see each year at the festival. Local mushroom farmers lend their knowledge with a hands-on exhibit explaining how mushrooms grow from spore to mature. Even locals learn a thing or two about mushrooms!
The next tent not to miss is the Culinary Tent, housing delicious demonstrations from guest chefs. Showcasing the many ways to cook up mushrooms, each chef brings a different twist to the table. This year’s celebrity chef was Christina Verrelli, America’s Best Cook finalist and Pillsbury Bake-Off Grand Champion. On Saturday she showed guests her cooking skills, as well as great ideas on how to cook up mushrooms at home.
A Peek at the New Victory Brewpub
One of the newest editions coming to the Kennett Square food scene is Victory Brewing Company, which has broken ground on its newest brewpub. Walking just a few blocks down afforded festival goers a sneak peek at the progress of one of the most exciting foodie attractions coming to the area. Victory at Magnolia, opening in late 2014/early 2015, will offer specialty beers brewed with the Kennett Square history and community in mind. Construction is really coming along—and you can almost smell the food cooking! We can’t wait to be among the first guests to order from Victory’s newest brewpub.
Were you able to make it to this year’s Mushroom Festival? What was YOUR favorite food dish?
For more information on this yearly event, go to the Mushroom Festival website: www.mushroomfestival.org.
Photo credits: Nina Lea Photography, Stephanie Anderson.
