Guests basked in the sunshine of a pitch-perfect Saturday, strolling amongst the winery’s uber-tastefully renovated and historic “fermentation barns” while sipping Truchard Vineyard Chardonnay and nibbling on Oysters Brindille/Oeufs Brouilles aux Truffles (plump local oysters nestled on a bed of ethereal scrambled eggs, topped with caviar and crème fraiche). Seven large first-grade black truffles were passed around for diners’ oohs, ahs and sniffs as Michelin Star Chef Carrie Nahabedian echoed Ken Frank’s declaration that she was greatly looking forward to the first homegrown truffle harvest in just a few years. Winery Chef Trevor Eliason
and Nahabedian outdid themselves with a sumptuous lunch that included delectable dishes such as meltingly tender Braised Short Rib and Veal Sweetbreads with Salsifis, Beluga Lentils and Black Truffles paired with two of Nickel & Nickel’s super-premium 100% varietal, single-vineyard Napa Valley Cabernet Sauvignon…after which we trundled off to the truffle orchard tour—and then, with great anticipation and fortitude, to dinner!
