My knowledge of truffles has its limits, despite the delight I take in savoring cuisine boasting the flavor of the extraordinarily renowned fungus.
The Second Annual Napa Truffle Festival promises to add to my familiarity of all aspects of the strangely beguiling yet homely truffle, be it the black Perigord winter truffle or the summer species known as Burgundy:
In botanical nomenclature, that's Tuber melanosporum or Tuber aestivum/uncinatum.
The Westin Verasa, Napa hosts the festivities that bring together expert scientists and shining stars of the culinary realm. Participants will have opportunities to partake in the culinary bliss of gourmet meals and in stimulating seminars out and about at Robert Mondavi Winery, Raymond Vineyards and Robert Sinskey Vineyards.
Michelin Chefs working their own magic at lunch & dinner events are certain to draw serious food aficionados and wine lovers to reserve a place at the table to they'll in elegant menus prepared by Ken Frank of La Toque; Suzette Gresham-Tognettini, Chef/Proprietor of San Francisco's Acquerello; Michael Cimarusti of Providence, Los Angles; Italy's Marco Gubbiotti of La Bastiglia; and Andrew Zimmerman of Sepia, Chicago.
Images, Courtesy Napa Truffle Festival / American Truffle Company
I had no idea there was a truffle festival! Ooooh...that sounds much more enticing than our local Fungus Fair!
ReplyDeleteCVF,
ReplyDeleteMost likely tastier than your Fungus Fair;;) I wonder if you've thought about growing truffles?
I think my heart stopped beating for a few seconds. Truffle = love.
ReplyDeleteWhen I saw the post title I immediately thought of Chocolate Truffles!
ReplyDeleteBom
ReplyDelete;;)
I like truffles if they are prepared well in a sauce. I have never used them in my own dishes...probably because they are very expensive. However, I do enjoy the earthy aroma and flavor they add to food. Sounds like fun!
ReplyDeleteHi Bridget,
ReplyDeleteI must admit that chocolate truffles are on my radar, too! Maybe because they are more affordable;D
If any of my blogging friends understands why 'blogger' is posting that awful exclamation point instead of my avatar, do please let me know.
ReplyDeleteIt's driving me crazy...
Sage Butterfly,
ReplyDeleteTruffles are beginning to be cultivated here in Northern California. Maybe the day will come when they'll be in local markets and I can add them to the ingredients in my personal kitchen. Hoping so!
Dear Alice, Well now I know a bit more about truffles. Thank you. Think I prefer chocolate ones though. Happy new year! P. x
ReplyDeleteHi Pam,
ReplyDeleteLast time I tasted truffles was across the pond last year, as a matter of fact, in a dish prepared at the fabulous restaurant at Gravetye Manor. Not too far from you?
I can understand a preference for the chocolate variety;-) But you might be surprised by the flavor of these funny fungi!
I thought about chocolate truffles, too. I imagine the fungi are quite tasty, too, especially these fancy ones. A truffle festival sounds like fun!
ReplyDeleteHi PP
ReplyDeleteI wouldn't be surprised if there are chocolate truffles with a hint of real truffle flavor!
Truffles is something i always read, but haven't tasted! But i more love to see it fresh!
ReplyDeleteHi Alice I don't know much about truffles other than they are incredibly expensive, and pigs are used to sniff them out.
ReplyDeleteI just watched a TV special on truffles and was surprised to hear they can not commercially grow them. No wonder there is a festival for these unique fungus.
ReplyDeleteI just read the article on the Wiki page on truffles. I had no idea that chocolate truffles and the fungus were two separate things. I thought they were the same. how silly
ReplyDeletePerhaps we're all being educated a bit more about these funny looking fungi!
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