The Latest from the Oregon Truffle Festival
We are pleased to announce the dates for an expanded festival in 2015. We’ll be in Portland and surrounding wine country January 15 -18, and in Eugene and surrounds the weekend of January 23 – 25. We will continue to add events. Click here to review the schedule.
The 2014 Oregon Truffle Festival was a wonderful success and we were so proud to enjoy the bounty of Oregon truffles with all of you who were able to attend!
Serves two appetizer portions. From John Newman, Newmans at 988 Ingredients 1 t olive oil 1 t chopped garlic 1 t chopped shallot 2 oz arborio rice 6 oz water 6 oz dry white wine 1 T shredded Parmesan cheese 1 oz fresh dungeness crab meat 1 gram Oregon White Truffle shavings & pieces 1…
From Michelle Girard at the Eugene Hilton 6 egg yolks 1 lb unsalted butter, clarified Squeeze of lemon juice Pinch of cayenne Pinch of salt Vigorously whisk the egg yolk and lemon juice together in a stainless steel bowl until the mixture is thickening and doubled in volume. Place the bowl over a saucepan containing…
From Chris Crosthwaite at Lane Community College Ingredients 5 oz. caramel 16 oz. milk 16 fl. oz. heavy cream 4 eggs 4 egg yolks 9 oz sugar Instructions Cook 5 oz of sugar to the caramel stage. Carefully add the milk and cream; stir and bring to a boil. Meanwhile, whisk the eggs, yolks and…
From Keith Ellis, Cooks, Pots & Tabletops. Makes 4-6 servings. Ingredients 1 lb dried Linguine, Penne, or small Ravioli 6 tablespoons unsalted butter 1 shallot, thinly sliced 1-1/2 cup Cheese Louise Mascarpone cheese 1/4 c hazelnuts, toasted, chopped 1/4 c finely shredded Parmigiano-Reggiano 1/2 tsp salt + 1/4 tsp fresh ground pepper Shaved fresh Oregon…
From Carrie Minns, Home Grown Chef for 1859 Oregon’s Magazine Ingredients 2 lbs Yukon Gold potatoes 3 c heavy cream 3/4 c grated Parmesan 1/4 tsp freshly grated nutmeg 1 tsp kosher salt Fresh ground pepper 3/4 c grated aged Gruyere cheese 2 oz fresh black truffle, divided Instructions Four hours prior to assembling this…
From Tom Bollag, Bruno’s Chef’s Kitchen. Ingredients 1/4 lb Emilia brand potato gnocchi 1 Tbs butter 1/2 Tsp fresh chopped shallots 5-6 shavings Oregon winter white truffle Pinch fresh ground pepper 1/4 c dry Oregon Pinot Gris 1/2 c fresh whole cream 2-3 Tbs grated parrano cheese Instructions Melt butter over high heat in saute…
Long considered inferior to European varieties, American truffles are making a comeback with a festival in Oregon and a few highly skilled dogs leading the way. “ALL RIGHT, TOM, lavora!” barked Jim Sanford at the curly-haired dog sniffing the duff. A cheery, bilingual Lagotto Romagnolo, Tom possesses a nose finely trained to the scent of…
THEIR scent is “musky, fiery, savoury, mysterious—a hot drowsy smell, that lulls the senses, and yet enflames them,” wrote William Makepeace Thackeray. Alexandre Dumas thought that truffles “make women more tender and men more lovable”. That is an exaggeration, but visitors to the Oregon Truffle Festival, which starts on January 24th, are happy to pay…
Planning to attend the Oregon Truffle Festival at the end of the month? Forget it. “The Epicurious Experience” package ($625 per person) is sold out. So is the “Epicurious Gourmand” ($695), the “Gourmand at the Villa” ($750) and even the “Epicurious Grower” ($1,050). And the waiting list is hundreds of names long. Founders Charles Lefevre…
“I’ve already blocked out the dates on my 2015 calendar. The last weekend in January is truffle time, which means the first few weeks of the new year are a time of belt-tightening. I’m talking about the annual Oregon Truffle Festival, which will be celebrating its 10th anniversary next year. I hear there are big…