cooking with truffles (and eating them, too)

January 15, 2012 /

Today the Truffle Festival was hosted by the Robert Mondavi Winery. The day began with a cooking demo by the incredibly dynamic and charming Chef Suzette Gresham of Acquerello restaurant in San Francisco. In addition to teaching us how to make a carpaccio, (a perfect dish for showcasing the delicate, earthy flavor of truffles), Suzette demonstrated the method for making her complex Truffle-Scented Guinea Hen.

She was joined by Mondavi Chef Jeff Mosher, who dashed out of the kitchen long enough to explain the day’s wine pairings, imparting his intimate knowledge of the Mondavi wines’ individual characteristics.

Of course, the star of the day’s class and five-course luncheon was truffles. These truffles, (all of them):