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 [...]
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 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 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: [...]
One of the first questions that a potential grower asks is if their land is located in a suitable climatic zone for growing truffles. In response, we've created the world's first interactive truffle climate map for North America, which we've posted on the American Truffle Company website. The map does not answer the general question [...]
Changes to climatic variables across the world are evidenced from a large range of sources, including climate station logging by humans. Future predictions for climate change are variable and complex; however, there is broad agreement for the direction of impacts for many areas. We at American Truffle Company are often asked the question ‘how will [...]
Since the first year that the Napa Truffle Festival held its Marketplace at Oxbow Public Market (2012), chef/co-owner Dario De Conti of Ca' Momi Enoteca has presented lively cooking demos of their popular Pizza al Tartufo Nero. This year, their new Napa downtown restaurant Ca' Momi Osteria also offered truffle menus throughout the winter truffle [...]
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 [...]
