Chef Ken Frank’s Ravioli “Sunny Side Up with Farm Egg and Truffle Butter

January 13, 2018 /

Chef Ken Frank holding truffle

La Toque Chef Ken Frank and Host Chef of the Napa Valley Truffle Festival has a passion for cooking with truffles. One of his favorite ways to incorporate truffles into the dish is with eggs.

Ken Frank along with Guests Chefs Gabriel Kruether, Cristina Bowerman and Ryan McCaskey have created a special truffle menu for tonights “Truffles and Wine Dinner” at La Toque. Some of the dishes include: Kreuther’s Black Truffle in A Jar with Braised Tarbais Beans and German Butterball Potato Mousseline Paired with 2016 Nascetta “La Regina”, Serra Dei Fiori, Langhe. Frank’s Roasted Rack of Veal with Black Truffle, Sauce Albufera paired with 2004 Cabernet Franc, McKenzie Mueller, Estate, Napa Valley. Bowerman’s Potato Gnocchi, Se Urchin, Black Garlic Bagna Cauda, Salter Lemon and Fresh Black Truffle paired with 2010 Chianti Classico Riserva “di Fizzano”, Rocca Delle Macie. McCaskey’s Truffle Banana Ice Cream, Black Garlic Truffle Dehydrated Cake, Caramelized Passion Fruit Curd, Citrus Lace. What a dinner this will be!!!!

Ravioli with 'Sunny Side Up Egg' with Farm Egg and Truffle Butter


Ravioli with “Sunny Side Up Egg” with Farm Egg and Truffle Butter