Join MSU Culinary Services on Monday, Feb. 18 and Tuesday, Feb. 19 for Mushroom Mania events in partnership with the Mushroom Council.
On Monday, Feb. 18, all residential dining halls will serve a sustainable blended mushroom burger. Blending is a cooking technique that combines chopped mushrooms with ground meat to make meals more delicious, nutritious and sustainable. To support the effort to menu a more mindful burger that diners crave, MSU has also competed in several Blended Burger Project competitions, offering this sustainable option from the Eat at State ON-THE-GO Food Truck.
Those dining at Brody Square on Feb. 18 will also see a live demonstration from guest Chef Jehangir Mehta, who places a strong emphasis on sustainability in his food preparation. Named the world’s most sustainable chef by Michelin in 2017, he was also a runner up in The Next Iron Chef.
In addition to Monday's dinner, visit South Pointe at Case on Tuesday, Feb. 19 for lunch and taste Chef Mehta’s blended burger recipe and other mushroom-centric dishes, like an option at Great Lakes Plate and a mushroom pizza.
On Tuesday evening, Chef Mehta will also help judge MSU’s Student Spartan Chefs competition at Brody. During the event, teams of two students compete in a timed cooking challenge.