Truffle Cookery, From The Pros

January 4, 2013 /

Last night Tout Suite Social Club hosted a fantastic cooking demonstration by chefs Ken Frank of La Toque and Dominic Orsini of Silver Oak.  These seasoned pros gave their tips on such kitchen predicaments as cleaning wild mushrooms, maximizing your fresh truffle flavor, dramatic presentations for egg dishes, pairing other foods and wines with truffles, keeping your hands clean when dredging foods for the fryer, and how to tell the difference between a black winter truffle and less flavorful imposters.

Chef Orsini's frisee salad with crispy egg, truffle cheese, potatoes, and wild mushrooms.

Chef Orsini also gave us a sneak peek of one of the dishes he’ll be serving at the Truffle Festival Silver Oak lunch on Saturday January 19th:  a frisee salad with crispy soft boiled eggs, crushed potatoes with Truffle Tremor cheese, locally foraged wild mushrooms (seasoned with chopped fresh black truffles), and fresh Meyer lemon.

Chef said he plans to substitute smaller quail’s eggs for the Festival luncheon menu, as this salad will be the starter rather than the main course. But check out this money shot video of the full-size chicken egg being cut open after frying: RunnyEggVideo


Chef Frank prepared one of his own personal favorite ways to eat fresh black truffles: a single, very soft scrambled egg (“somewhere between scrambled and hollandaise”), cooked with a healthy dose of butter and finely chopped black truffle,  then spooned back into the shell and crowned with a generous slice of truffle.

Simple, sophisticated, and sensual.

If you missed the live broadcast, or just want to watch it again to perfect your technique, the entire show is available online at Tout Suite’s website, here.