Giant Tarbais Beans with Black Truffle and German Butterball Mousseline Cooked in Mason Jar

Giant Tarbais Beans with Black Truffle and German Butterball Mousseline by Chef Gabriel Kreuther

Chef Gabriel Kreuther demonstration video at Nantucket Center

We have a long history with Chef Gabriel. In 2010, he was among the first chefs to join us for the inaugural Napa Truffle Festival. In 2015, we posted his recipe for Salsify Soup with Black Truffles – a simple and amazingly delightful truffle dish. So, are you ready for a challenge? This year, Chef Gabriel joined us again for the American Truffle Revolution program presented by Robert Chang at the Nantucket Culinary Center in conjunction with the Nantucket Wine & Food Festival. For the program, he demonstrated how to make Giant Tarbais Beans with Black Truffle and German Butterball Mousseline – cooked in mason jars, no less! You CAN make this recipe and it is so very worth it!

Giant Tarbais Beans with Black Truffle and German Butterball Mousseline Cooked in Mason Jars
Giant Tarbais Beansin Mason Jar with table setting

One of New York City’s most celebrated chefs, James Beard award-winning and Michelin-starred chef Gabriel Kreuther harmonizes refined, French-influenced cuisine with a distinctly New York spirit at his eponymous restaurant, Gabriel Kreuther. A native of Alsace, France, Kreuther was raised on a family farm in a small village north of Strasbourg and grew up surrounded by fresh local produce and seasonal game. After graduating from the culinary school at École Hôtelière, he worked his way up the ranks of Michelin-starred kitchens in Germany, France, and Switzerland, before arriving in New York City, where he worked as sous chef at the much-lauded La Caravelle then as chef de cuisine at Jean-Georges. In 2002, Kreuther assumed the role of executive chef at Atelier at the Ritz Carlton’s iconic Central Park South location, during which time he was named one of Food & Wine Magazine’s “Best New Chefs,” and the restaurant was nominated for “Best New Restaurant” by the James Beard Foundation and received a three-star rating from The New York Times plus a “Five Star Diamond” award from The American Academy of Hospitality Sciences.

In 2004, Kreuther joined Danny Meyer to open The Modern, where his cuisine garnered the restaurant critical acclaim and numerous accolades including “Best New Restaurant” from Esquire Magazine, “Top Rated Newcomer” by Zagat Survey, “Best New Restaurant” by Time Out New York and a Michelin star. The Modern also received a glowing three star review from The New York Times, and the 2006 James Beard Foundation Awards for “Best New Restaurant” and “Outstanding Restaurant Design.” In 2009, Kreuther himself won the James Beard Foundation Award for “Best Chef: New York City.” In 2015, he opened Gabriel Kreuther, a comfortably luxurious experience in the heart of Midtown Manhattan.

Giant Tarbais Beans with Black Truffle and German Butterball Mousseline by Chef Gabriel KreutherKathleen Iudice
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