After Roberto Donna’s demonstration of making the perfect truffle risotto, rumors abounded that the chefs were in the back eating the risotto, and the crowd started to grow a little hangry. But this was quickly ameliorated when the first course arrived.
Winter green flowers salad, octopus, lobster, chickpeas and black truffle dressing was a wonderful fusion of sea to land. Lightly sautéed octopus and poached lobster and garlicky pureed chickpeas sprinkled with micro-greens were bridge by thin slices of Perigòrd truffles. This was paired with the 2012 Dollarhide Estate Vineyard Semillon that complimented the dish, as it was both light and citrusy and a little creamy with a bit of oak.
The second course was butternut squash cappellacci with pecorino, balsamico and black truffle. The truffles enhanced it’s aromatic, earthy and sweet elements. It was paired with the 2007 Rutherford Estate Vineyard Cabernet Sauvignon, also earthy and complex.
The dessert was chocolate ricotta caramel black truffle. This was silky, and the semi-sweet with savory notes from the generous amounts of truffle in it. The 2010 Napa Valley Estate Cabernet Sauvignon with dark fruit and a hint of toast was the accompaniment.