Dr. Paul Thomas

In the Farmers Weekly Christmas special edition, Isabel Davies interviewed Dr. Thomas and one of his truffle orchard partners (*name changed to protect farmer’s identity and orchard location), who is on track to start commercially harvesting this upcoming season, about the suitability of truffles as a crop for farm diversification. Truffles was one of four crops featured by the magazine as having great potential for diversification…
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Climactic conditions at the study site provided by Met Office UK.

Climactic conditions at the study site provided by Met Office UK. In October, American Truffle Company‘s Dr. Paul Thomas and Robert Chang attended the 8th International Workshop on Edible Mycorrhizal Mushrooms (IWEMM) in Cahors, France, where Dr. Thomas presented a paper on his recent studies of the survival of the black summer/Burgundy truffle (Tuber aestivum

Catherine Bergen of C Casa with Liam Mayclem

Who would have thought a cooking demo could be SO MUCH FUN! If you attended the Marketplace at Oxbow Public Market on January 16, you would know what we’re talking about. What made it so…special? First, the space at CRU was perfect – complete with overhead projections. Then there was the truffle dish that Catherine

Robert Sinskey with Robert Chang

The American Truffle Company has a new technique that it says can expand the range of the Perigord truffle in North America, but success is proving costly. By Jim Robbins The New York Times BUSINESS DAY Robert Sinskey, left, with Robert Chang, whose company sells Mr. Sinskey trees that have been inoculated with the truffle

Dish of Truffles

Truffles are the wave of the future…Foodies wax ecstatic over truffles. The late food writer Josh Ozersky described their aroma as “a combination of newly plowed soil, fall rain, burrowing earthworms, and the pungent memory of lost youth and old love affairs.” A few slices shaved over a dish can turn the ordinary into the

Warm Black Truffle Lobster Taco with Yellow Tomato Salsa, Jicama/Carrot Salad, and Truffle Vinaigette

Joining our host Chef Ken Frank of La Toque for the 2017 Napa Truffle Festival are three extraordinary master chefs: Chicago’s Matthias Merges of Matthias Restaurant Group, Italy’s Luca Veritti of Met Restaurant in Venice and Dallas’ Dean Fearing of Fearing’s Restaurant. As a special festival advance, Chef Dean, known as the “Father of Southwestern

Dr. Paul Thomas holding the first UK-cultivated truffle

In May, Sebastian Kraves, a molecular neurobiologist, was invited to give a TED Talk about the miniPCR DNA Discovery System that they developed. The article about this was published in the TED home page in September and features American Truffle Company’s Chief Scientist Dr. Paul Thomas’ work. Figure 1-5. Dr. Paul Thomas holding the first

Dr. Paul Thomas on the BBC

BBC Interviews Dr. Paul Thomas

Margherita Taylor of the BBC charts the progress of Dr. Paul Thomas‘ black truffle cultivation success from the Dragon’s Den award of £75,000 to the successful first harvest in the UK 12 years later. The feature covers a bit of the history, pricing and method of cultivating fresh truffles, plus follows Freddy the truffle dog

For the third annual Napa Truffle Festival in 2012, we were honored to have the legendary Silver Oak Cellars host a Winery Truffle Lunch. One of the highlights was the opportunity to work with Winery Estate Chef Dominic Orsini – a virtuoso in the kitchen!  He prepared truffle pizzas for appetizers and, as a first

“Everyone is always so focused on how truffles can be used in ‘fine dining’,” says Chef Ken Frank of La Toque, “that we, including me, overlook some obvious opportunities. It helps, of course, that I have nearly unlimited access to truffles and zero limit to spending money when it comes to putting delicious food in

Truffle and Coin

38g truffle – as the first Welsh-farmed truffle, it’s priceless! After years of patient oversight, the first Welsh-farmed black truffle has just been harvested in southern Wales by an extremely excited grower; “I still can’t believe it, I’m over the moon!” Wishing to remain anonymous so that the location will be kept secret, the Welsh

Every year, we invite two premier wineries to host one of our popular Winery Truffle Lunches. In 2016, we were honored to include Jamieson Ranch Vineyards. This stunning mountain lodge-style winery offers gracious hospitality amidst impressive soaring ceilings with an observation gallery overlooking the barrel room, and a spectacular wraparound veranda that affords sweeping views

Debby Zygielbaum, vineyard/orchard manager of Robert Sinskey Vineyards, in the truffle orchard with Dr. Paul Thomas and Robert Chang

Debby Zygielbaum, vineyard/orchard manager of Robert Sinskey Vineyards, in the RSV Truffle Orchard with Robert Chang and Dr. Paul Thomas. Here at American Truffle Company, we are big proponents of data and monitoring. Our orchards undergo regular testing to assess the health and well being of the trees, soil and, of course, the truffle fungus.

During the Napa Truffle Festival Marketplace in 2015 and 2016, Chef Jake Rand as the executive chef for Eiko’s Modern Japanese Cuisine, created two exciting Japanese truffle dishes, which he also demonstrated from the open kitchen at Eiko’s Oxbow Public Market location for a captivated audience. The recipe he’s sharing is for Tamagoyaki with Black

Robert Change truffle hunting in France

Robert Chang with truffle dog Fifi. Truffles, truffles, truffles! There’s nothing like a good truffle hunt in Europe. This past February, on the heels of the sixth annual Napa Truffle Festival, my colleague Dr. Paul Thomas and I ventured to Cahors, the heart of the French truffle producing region, just north of Toulouse. Our purpose:

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