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
