Robert Chang

Robert Chang, Chief Truffle Officer of American Truffle Co. Recently, Robert Chang was invited to speak at the annual Gary Lincoff Mushroom Foray. Here’s what the Pittsburgh Post-Gazette printed prior to the event: Perhaps you didn’t know an American Truffle Revolution exists. But it does, and Robert Chang will attest to it. He is the

Chef Gabriel Kreuther

Chef Gabriel Kreuther Hamachi foie gras and black truffle mille-feuille The Nantucket News ran this article by Sarah Leah Chase poetically describing the American Truffle Revolution program featured at the Nantucket Culinary Center during the Wine & Food Festival in May: Were I to be asked to rewrite the lyrics to the song, My Favorite Things,

Chef Gabriel Kreuther demonstration video at Nantucket Culinary Center

We have a long history with Chef Gabriel. In 2010, he was among the first chefs to join us for the inaugural Napa Truffle Festival. In 2015, we posted his recipe for Salsify Soup with Black Truffles – a simple and amazingly delightful truffle dish. So, are you ready for a challenge? This year, Chef

Denis Toner, founder of the Nantucket Wine & Food Festival; Joe Keller, owner/chef of Company of the Cauldron; Robert Chang, founder American Truffle Company.

Denis Toner, founder of the Nantucket Wine & Food Festival; Joe Keller, owner/chef of Company of the Cauldron; Robert Chang, founder American Truffle Company. In May, Robert Chang – through invitation by Camille Broderick of the culinary and wine show, Camille’s Demi-Hour on Nantucket’s NPR – presented The American Truffle Revolution at the Nantucket Culinary Center

Western Pennsylvania Mushroom Club

The 17th Annual Gary Lincoff Mushroom Foray, presented by the Western Pennsylvania Mushroom Club (WPMC), will be held on Saturday, September 16, featuring walks, presentations, an auction, book signings, a mushroom feast and lectures by guest speakers Gary Lincoff, past- president of the North American Mycological Association (NAMA) and author of the Audubon Society Field

Nantucket Culinary Center and Truffles

On May 20th, Robert Chang will be presenting a special program at the Nantucket Culinary Center during the Nantucket Wine & Food Festival entitled The American Truffle Revolution. Following is the program description: For the longest time, Americans have savored the coveted truffles harvested in European countries. After generations of unsuccessful cultivation in North America,

Kobi Beef Nigiri

At this year’s Napa Truffle Festival Marketplace at Oxbow Public Market, attendees had the opportunity to see Chef Brian Santos of Eiko’s in action as he created Kobe Beef Nigiri with Shaved Black Truffle – a Japanese dish for beef lovers with a truffle twist. The really news is that you can make this at

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

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