Yesterday I was lucky enough to attend the 2nd edition of the Napa Truffle Festival, and luckier still to secure the following:
It is Italian Tuber Melanosporum Vitt and weighs almost 4oz.
I will be using it for a dinner menu on Saturday the 21st and invitations are open. The suggested donation per person including food and wine is 95usd and will be used to cover the costs of the ingredients quid pro quo.
The menu, for which wines will be paired this afternoon and the complete list updated later this evening, is the following and consists of 8 courses:
Kumamoto oysters on the half shell, brown butter, crème fraiche, chives, black truffle.
House-smoked gravlax, potato blini, truffle scented egg yolk, black truffle.
Creamed corn, head-on sweet shrimp in two textures, black truffle.
Lobster tail sashimi, truffle scented bone marrow crackling, tarragon oil, shaved black truffle.
“Duck of the sea”: Ahi tuna wrapped in duck skin crackling, truffle infused white bean puree, shaved black truffle.
“Pasta Carbonara”: duck breast, truffled truffle scented egg yolk-homemade pasta, vanilla infused maple cured bacon, black truffle.
40 hour sous-vide Prime dry-aged short rib, carnaroli risotto, fingerling truffled fries, shaved black truffle.
Truffle infused pastry cream filled crepe, black truffle.
If you'd like to attend this dinner email me here to confirm. Only 6 spots are available at this moment.
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