The culinary highlight of the Napa Truffle Festival—the Truffles & Wine Dinner—prepared by four world-class Michelin star chefs, kicked off with Roederer champagne, Turnip Truffle Bao, a Truffle Strudel, a Gougere with Rabbit Liver Mousse and Truffle, and other delights.
Each dish presented at the swanky La Toque celebrated the “black gold” of a Périgord truffle and as truffle-studded as the chefs were star-studded. La Toque’s Ken Frank presented a salad that was a perfect reflection if a warm Napa day melting into a cool evening: a Warm Winter vegetable Salad, Mushroom and Potato Salad with Short Rib and Black Truffle. The only other chef from a California restaurant, Jarad Gallagher, of Chez TJ in Mountain View, offered a Chicory Rubbed Rack of Lamb with Black truffle, Farro, Dried Friuts and Kale.
Alessandro Boglione, from Piedmont, Italy’s historic Ristorante al Castello, prepared Ravioli di Piccione, Infuso di Funghi Secchi al Porto, Julienne di Sedano e Tartufo Nero (pigeon ravioli infused with dried mushrooms and port, with a julienne of celery and black truffle), appropriately paired with one of the Langhe’s finest wines, a Big Barolo from Massolino.Carrie Nahabedian, from Chicago’s celebrated NAHA offered succulent Nantucket Bay Scallops, Delicata Squash, Salsifis and Black Truffles.