a michelin-worthy dinner

January 15, 2012 /

By Amy Reiley

The main event of the Festival was the Truffles & Wine dinner prepared by a team of Michelin-starred chefs from across the country. Hosted by La Toque restaurant, the dinner had a great deal of build up. But if the kitchen felt the pressure, it didn’t show.


The night began with elegant passed appetizers–one from each chef–including a truffle croque madame, uni canape with truffle, Artisan fois gras with tawny port and truffle and “Vitello Battuto” with truffled Parmesan cream. The decadent morsels were paired with Roederer Anderson Valley Brut poured from magnums.

The dinner which followed featured six truffle-laced courses, (and yes, this includes dessert!):

first course

inspired by Chef Marco Gubbiotti of La Basta]iglia, Italy and prepared by host chef Ken Frank of La Toque (Chef Gubbiotti, who was originally scheduled to cook in the flesh was unable to travel due to illness)

Raviolo di Tartufo (translated: a ravioli bursting with a whipped potato mixture and surprise of soft cooked egg yolk all topped with a blanket of black truffle)

Paired with 2003 Miner Wild Yeast Chardonnay


the second course

by Chef Michael Cimarusti of Providence, Los Angeles

John Dory Wrapped in Pork Belly and Crispy Feuille de Brique with Truffled Sunchoke and Smoked Lobster Butter

Paired with 2008 Fernand-Vergelesses, Les Pins, Domaine Doudet


the third course

by Chef Andrew Zimmerman of Sepia, Chicago

Bone Marrow “Creme Caramel” with Mushroom Jam and Sauce Perigord

Paired with 2000 Robert Sinskey Vineyards Pinot Noir, Special Cuvee, Vandal Vineyard


the fourth course

by Chef Suzette Gresham-Tognetti of Acquerello, San Francisco

Ridged Pasta with Fois Gras Scented with Black Truffles and Marsala

Paired with 2004 Bonny Doon Le Cigare Volant


the fifth course

by Chef Ken Frank of La Toque, Napa

Slow Roasted Veal Tenderloin Stuffed with Fresh Black Truffle

2006 Barolo, Cannubi Bochis, Virna


the sixth course

by Chef Deborah Yee-Henen of La Toque, Napa

Black Truffle Ice Cream “en Rocher”