Jim and I recently had the wonderful experience of cooking for guests who requested a special tasting menu highlighting the one and only, white truffle.
A mid-October truffle dinner hosted on a chilly crisp evening was the perfect event to get us thinking about our late-fall menus.
We thoroughly enjoyed cooking for guests who were not only able to pair incredible wines with each course, but appreciated the simplicity of highlighting the truffle.
We tried to allow the truffles speak for themselves but managed to sneak in a farm egg ravioli that was pretty decadent.
Jim worked on a special dough for the ravioli and the combination of the molten yolk with our black truffle coulis was insane.
We ended up purchasing three white truffles and three black; by the end of the night there was nothing left but the intoxicating scent that surrounded us…and 16 very happy guests.