By Amy Reiley
The main event of the Festival was the Truffles & Wine dinner prepared by a team of Michelin-starred chefs from across the country. Hosted by La Toque restaurant, the dinner had a great deal of build up. But if the kitchen felt the pressure, it didn’t show.
The night began with elegant passed appetizers–one from each chef–including a truffle croque madame, uni canape with truffle, Artisan fois gras with tawny port and truffle and “Vitello Battuto” with truffled Parmesan cream. The decadent morsels were paired with Roederer Anderson Valley Brut poured from magnums.
The dinner which followed featured six truffle-laced courses, (and yes, this includes dessert!):
first course
inspired by Chef Marco Gubbiotti of La Basta]iglia, Italy and prepared by host chef Ken Frank of La Toque (Chef Gubbiotti, who was originally scheduled to cook in the flesh was unable to travel due to illness)
Raviolo di Tartufo (translated: a ravioli bursting with a whipped potato mixture and surprise of soft cooked egg yolk all topped with a blanket of black truffle)
Paired with 2003 Miner Wild Yeast Chardonnay
the second course
by Chef Michael Cimarusti of Providence, Los Angeles
John Dory Wrapped in Pork Belly and Crispy Feuille de Brique with Truffled Sunchoke and Smoked Lobster Butter
Paired with 2008 Fernand-Vergelesses, Les Pins, Domaine Doudet
the third course
by Chef Andrew Zimmerman of Sepia, Chicago
Bone Marrow “Creme Caramel” with Mushroom Jam and Sauce Perigord
Paired with 2000 Robert Sinskey Vineyards Pinot Noir, Special Cuvee, Vandal Vineyard
the fourth course
by Chef Suzette Gresham-Tognetti of Acquerello, San Francisco
Ridged Pasta with Fois Gras Scented with Black Truffles and Marsala
Paired with 2004 Bonny Doon Le Cigare Volant
the fifth course
by Chef Ken Frank of La Toque, Napa
Slow Roasted Veal Tenderloin Stuffed with Fresh Black Truffle
2006 Barolo, Cannubi Bochis, Virna
the sixth course
by Chef Deborah Yee-Henen of La Toque, Napa
Black Truffle Ice Cream “en Rocher”
