Tuber magnatum pico and Tuber aestivum

Truffle Dinners Start Next Tuesday

November 14th – 18th, 2017


Four Ways to Truffle at our Dinner

  1. Shaving Whites: We all know about shaving – classic and exquisite, shaving is a fine way to go. There’s nothing like white truffles shaved on our tajarin (hand cut noodles, 32 egg yolks per kilo of flour). White truffles (Tuber magnatum pico) will be shaved at the table.
  2. Mortar & Slather: A truffle hunter’s favorite. White truffles mortared in fresh pressed oil and then slathered on a meat – excellent with beef or pork. We’ll have a Olio Nuovo pressed the day before that will be super peppery.
  3. Black Truffles: Burgundian Truffles (Tuber aestivum) are common during white truffle season in Tuscany and have a simple but really delicious flavor. Usually Burgundian truffles are prepared in the dish so the heat of cooking releases the flavor. Black Périgord truffles (Tuber melanosporum) come later in the season
  4. Truffles for the Table: During the dinners, people will be given a chance to buy a white truffle for the table, to be used for the dinner. You may also buy more than you need to take home.

 

We’ve always tried to make it a fun evening, and make it as inexpensive as possible. This year the truffles are expensive, and we’ll do everything we can to bring people the best truffles at the best price.

View Chef Jonah’s menu here.

Reserve Online or Call 510.547.5356
2017-11-09T16:53:49+00:00 November 9th, 2017|Coming up..., Events, This Just In, Uncategorized, Wine Journal|0 Comments

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