FOODWORKS Announces Winners of the First Annual Global Street Food Competition in Partnership with The Mushroom Council

WHO: FOODWORKS, a national restaurant incubator under Compass Group USA committed to shaping the future of dining through a local lens, has unveiled the winners of the brand’s first annual Global Street Food Competition in partnership with The Mushroom Council.

WHAT: The national competition, which took place from September 1 - November 30, 2024, celebrated flavor innovation, diversity, and plant-forward cuisine among FOODWORKS culinary partners nationwide.

DETAILS: The National Recipe Contest, exclusively available to FOODWORKS partners, highlighted cultivated mushrooms this fall, including white button, crimini, portabella, shiitake, trumpet, oyster, maitake, and lion’s mane. Participating partners crafted and presented plant-forward recipes that showcased the deliciousness, versatility, and unique qualities of cultivated mushrooms.

WINNERS:

• First Place: Blue Plate Catering, Chicago, IL – Blue Plate Catering’s Lion’s Mane Creme Brulee impressed the judges with its inventive and delicious approach. Blue Plate Catering, Chicago’s most sought after catering company for over 40 years, is passionate about planning, creating and supporting exceptional events throughout Illinois. As the first-place winner, Blue Plate Catering receives a $2,500 cash prize and entry into the running for the grand champion prize, which includes two passes to the CIA Menus of Change, courtesy of FOODWORKS.

• Second Place: Root2Rise, Minneapolis, MN - earned second place with Chef Heather Marie’s ‘Shroom Bloom’ dish, a plate-based twist on the classic steak and mushrooms, and a $1,500 cash prize. 

• Third Place: Mazunte, Cincinnati, OH – Mazunte’s Portobello Tacos were made with seasoned portobello mushrooms, fresh crumbled queso fresco, pico de gallo, jalapeños and pickled onions, securing third place and a $500 cash prize. 

• Fourth Place: Chef Reina Montenegro, Brisbane, CA – Her Mushroom Sisig rounded out the top four, earning a $500 cash prize. Sisig is a bold, plant-based take on a Filipino classic traditionally hailing from Pampanga. Known for its tangy and savory flavors, Chef Reina’s version pulls in umami-packed mushrooms for a delicious vegan-friendly version.

FOLLOW ALONG:

For more information and updates, visit FOODWORKS or follow FOODWORKS on social media (@foodworkslocal) for exclusive behind-the-scenes glimpses of recipe development and announcements of the winning partners.

About The Mushroom Council
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research, and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain, and develop markets for individual agricultural commodities in the United States and abroad. These industry programs are requested and funded by the industry groups that they serve. For more information on The Mushroom Council, please visit https://www.mushroomcouncil.com.