This year’s Napa Truffle Festival invited local restaurants to participate in the winter truffle season with a truffle dish or menu. We’ll be sharing some of their recipes and stories, beginning with the lovely, bistro-style Angèle Restaurant & Bar’s Warm Ricotta Custard with wild mushrooms and shaved black truffles by Chef Rogelio Garcia. Custard suggests
Chef Ken Frank is the official host chef of the annual Napa Truffle Festival. Each year, he helps select the master guest chefs and provides his beautiful La Toque restaurant as the venue for the festival’s signature Truffles & Wine Dinner. Widely considered the top truffle chef of North America, he holds the distinct honor
This has been a very exciting truffle season for us with the harvesting of our first cultivated truffle in the UK and now a second first harvest at one of our orchards in Macedonia, planted seven years ago. These truffle orchards were inoculated by us with the black truffle fungus (Tuber melanosporum) and managed and
Joining our host Chef Ken Frank of La Toque for the 2016 Napa Truffle Festival are three master chefs, including San Francisco’s David Barzelay of Lazy Bear, Italy’s Stefano Ciotti of Nestrano and New Orleans’ Rick Tramonto of Restaurant R’evolution. As a special preview, Chef Rick shared his delicious, soul warming recipe for truffle cappuccino
Spore mats are an intriguing phenomena. For certain fungi, they may be quite visible as dense mats of fungi in the ground that produce spores. Spores are, of course, the seeds of a fungus and those that are found on spore mats are often mitospores, whereas those that form from a fruiting body, such as
During our recent trek Down Under, Dr. Paul Thomas and I spent time in Manjimup Western Australia researching and foraging for black European truffles—the very same black diamonds that ATC cultivates with our truffle partners here in North America. Our time there was educational and exhilarating. See Dr. Thomas’ July blog for insights about the
Last month, Robert Chang and I visited Western Australia to explore several facets of their native truffle industry. While there, I was particularly keen to look at the issues many orchards are having with truffle rot. Despite the fact that some plantations in Western Australia produce very good yields, there has been a localized problem
Despite the traditional focus by truffle cultivation researchers and practitioners on site selection and in-field methodologies, it is a new genetic understanding that represents a new frontier. In 2010 the genome of Tuber melanosporum (black European truffles), the world’s most commercially valuable cultivatable truffle species and the focus of American Truffle Company’s ongoing research and
April and May are very busy months for American Truffle Company as it’s inoculation season for new truffle trees that will be shipped to our client partners this winter. Because the process involves rigorous testing and verification before the inoculation, preparation actually starts much earlier, in February. We typically grow truffle trees only to order,
After a very successful collaboration for the fifth annual Napa Truffle Festival, ATC has partnered with Feast it Forward to further promote all things black truffles — from cultivation to culinary, growers to chefs. Led by celebrity host and entertainer Katie Hamilton Shaffer, Feast it Forward is a culinary and wine media network that goes
There was a time when wild truffles could be found throughout the UK and Europe’s woodlands, but with the eradication of the old forests for building material, firewood and agriculture, most of the wild truffles were eliminated. In fact, today over 95% of all truffle production from France alone comes from cultivated sources. In a
Making history: American Truffle Company’s Chief Scientist Dr. Paul Thomas has harvested the FIRST EVER cultivated British truffle.
The BBC and other leading news outlets have featured American Truffle Company’s (ATC) Chief Scientist Dr. Paul Thomas in perhaps the most significant news in the truffle world in generations: the first commercially farmed truffle using the scientific methods that he developed was just harvested in the UK.