The winning dish: Chef Brian Szostak's duck confit and shiitake mushroom pan-fried dumpling. (Courtesy Photo)
On Saturday, October 24th, nearly 200 foodies flocked to Macari Vineyards in Mattituck for the 1st Annual East End Mushroom Company Cook-Off. Originally scheduled for Saturday, October 3rd, the event was pushed back after inclement weather threatened to put a damper on the afternoon, but that didn't deter an impressive crowd from coming out to try mushroom based creations from several East End chefs.
"We are thrilled with the turnout from the event and the support from the community, we couldn't be happier," said Jane Maguire and John Quigley, East End Mushroom Company owners.
Attendees noshed on bites from Claudio's, Grana, noah's, Touch of Venice, and Vine Street Cafe. Chef Brian Szostak of noah's took home the honor of top dish for his duck confit and shiitake mushroom pan-fried dumpling.
Maguire and Quigley have been inspired by the Long Island community's strong backing of East End Mushroom Company since its inception, and decided to follow suit by supporting two local causes. 100 percent of the net proceeds from the Cook-off will be donated to Maureen's Haven and C.A.S.T. Southold. "It's great to be able to give back by donating the proceeds to Maureen's Haven and C.A.S.T. Southold Town," shared the duo.
With such a successful inaugural Cook-off, Maguire and Quigley are already thinking about the event's future. "We're already planning for next year, and looking forward to making it another successful event," shared Maguire and Quigley.
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