News2019-01-07T21:35:09-08:00

Summer Lobster Truffle Salad by Chef Scott Ekstrom

June 24th, 2016|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

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 of the region. For the [...]

Testing, Testing, Testing

May 23rd, 2016|Categories: Truffle News, Truffle Science|

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. Regular monitoring is essential to [...]

Chef Jake Rand Does Truffles Japanese Style

May 9th, 2016|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

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 Truffles. Don't let the name [...]

Robert and Paul Hunt Truffles in France

April 30th, 2016|Categories: Truffle News|

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: to hunt truffles, of course! [...]

Suitable Climate Areas in North America for Périgord Truffles

March 22nd, 2016|Categories: Truffle News, Truffle Science|

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 “Where can I grow truffles?” [...]

Climate Change and the Impact on Truffle Supply

March 17th, 2016|Categories: Truffle News, Truffle Science|

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 the predicated changes in climate [...]

Ca’ Momi of Napa Features Gnocchi With Black Truffles

March 10th, 2016|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

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 season. Here, Chef Dario shares [...]

Angele in Downtown Napa Features Truffle Menu – Warm Ricotta Custard with Shaved Truffles

January 23rd, 2016|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

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 'comfort food,' but the elegant [...]

Tagliatelle Pasta with Fresh Black Truffles by Chef Ken Frank

November 19th, 2015|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

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 of being the first, and [...]

Black Truffles in Macedonia

November 17th, 2015|Categories: Truffle News|

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 monitored through our rigorous scientific [...]

Truffle Cappuccino Soup by Chef Rick Tramonto

October 19th, 2015|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

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 soup. It's easy! Rick Tramonto [...]

Spore Mats – An Intriguing Phenomena

September 22nd, 2015|Categories: Truffle News, Truffle Science|

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 a truffle or a mushroom [...]

Salsify Soup with Black Truffle, Scallions and Duck Prosciutto By Chef Gabriel Kreuther

September 2nd, 2015|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary|

In 2010, Chef Gabriel Kreuther was among the first five Michelin star chefs to join us for the inaugural Napa Truffle Festival. Working together, the master chef team created incredible dishes for our now signature Truffles & Wine Dinner at La Toque. Our chefs' blog this month features Chef Gabriel's simple, yet amazingly complex and delightful truffled soup that we [...]

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