Some of the North Fork’s top chefs displayed their culinary finesse today at the East End Mushroom Company’s first annual mushroom cook-off — all with an eye toward giving back to those in need.
The event was a labor of love for John Quigley and Jane Maguire, owners of the East End Mushroom Company, who feel a deep commitment to giving back to the community.
All proceeds from the event will benefit Maureen’s Haven and Community Action of Southold Town.
The East End Mushroom Company opened its retail operation in Cutchogue in March.
And now, as their business prospers, Quigley said the pair wants to share some of their blessings.
The cook-off took place today at the Red Barn on the Macari Vineyard property in Mattituck, with judges including Suffolk County Executive Steve Bellone, Suffolk County Legislator Al Krupski, Southold Town Supervisor Scott Russell, candidate for supervisor Damon Rallis, and Mattituck attorney Bill Goggins, who is running for justice in the upcoming election.
Chefs and restaurants from across the East End entered the competition, using East End Mushroom Company ‘shrooms in delectable array of recipes.
Macari wines were featured, with Greenport Harbor Brewing Co. selections also offered; the event also included live music.
First place winner was Noah’s; the restaurant will receive $2,000 in mushrooms with the chef taking home a $250 cash prize. In second place was Grana, third, the Vine Street Cafe, fourth, Touch of Venice, and fifth, Claudio’s, with each winner receiving mushrooms for their eatery.
Despite Mother Nature’s best efforts — the cook-off had already been rescheduled due to threats of a possible hurricane earlier this month and today dawned cool and cloudy — the event was a success. Quigley said next year, the annual event will definitely take place again, this time, during the summer months.
He said each entrant who participated this year will have their entry fee waived next year, and thanked everyone for their generosity, including Southold Town Councilman Bill Ruland, who donated all the hay bales.
Quigley said before they decided whether or not to open a retail establishment, he and Maguire tested the waters at local farmers’ markets. “If it hadn’t been for the foodies supporting us, we couldn’t have done this. Now it’s time for us to give back to the community.”
Having done a great deal of charity work, Quigley said helping others is deeply ingrained. “I learned a long time ago if you’ve been given something and you don’t give back, you don’t deserve to take it. For me, it’s an emotional thing, not financial. Life gets complicated and people forget when they go through hard times, and then come out of them, if you climb the ladder of success and you forget about the rungs beneath you, when you fall, there’s no one to catch you.”
Raised by a single mom, Quigley said he finds it especially rewarding to help women and children in need. “God’s walked me through a lot of things. People have given me a chance to recover. When you come out the other side, it’s nice to give back. We’re so blessed.”
Having both survived major life events, Quigley said they both cherish what they’ve found in one another and the life and business they’ve built, every day. And giving back to others is deeply meaningful. “Never hitch a trailer on a hearse — you can’t take it with you,” he said.
Owners of East End Mushroom Company, the pair are growers and purveyors of mushrooms.
Operating since 2012, the mushrooms are grown indoors, right on site at the facility, located at 22355 Cox Lane, near the town transfer station.
An array of mushrooms, including shitake, gold oyster, blue oyster, maitake, white and brown beech, crimini and king oyster are grown not in a greenhouse but in a hydroponic, computerized environment, where humidity and temperature are controlled.
The East End Mushroom Company, formerly known as the Long Island Mushroom Company, has provided mushrooms to a wide number of area restaurants, including the North Fork Table & Inn, Love Lane Kitchen, Vine Street Cafe, Grana, Rowdy Hall, Noah’s, the Frisky Oyster, Almond, Nick & Toni’s and Topping Rose House.
Maryann Gensler, interim director of Maureen’s Haven, also thanked the community for reaching out to those in need. “Charity,” she said, “begins at home.”
