Fresh Truffles have fascinated me for a long time. When I saw my first Australian truffle over 15 years ago I was pretty skeptical. It looked and smelled like the real thing, but real truffles only came from Perigord or Alba in the Winter. I just wasn’t ready to wrap my head around fresh truffles in the Summer. But given a little time to contemplate the possibilities, I came around to realize that now we get a second shot at my favorite ingredient and we get to cook them with foods that are simply unavailable in the Winter here. Who knew corn, butter, and truffles could be so delicious!
Australian truffle production finally reached global commercial scale about 5 years ago and we’ve fully embraced them. They are in fact every bit as good as the best European truffles we get every Winter. And I’m hopeful that we’ll see local production of the same quality here in Northern California in the next few years
Three years ago, we finally put together a Summer version of our ‘Annual All Black Tasting Truffle Menu’ that we have done every Winter for the last 37 years. On Wednesday, July 10th, 2019 we’ll roll out our ‘4th Annual Australian Winter Truffle Binge’ menu with six courses, all featuring fresh Black Australian Winter Truffles. I’m particularly excited about our newest dish, Black Truffle Carpaccio with Truffled Wagyu Lardo!