When we talk truffles, we’re not referring to chocolate-covered bon-bons. We’re talking about the subterranean fungus that’s a delicacy in the global marketplace.
Right now, black truffles retail for between $1,200 and $1,500 a pound, with white truffles going for $2,800 to $3,000 a pound. Though their looks aren’t at all impressive, for centuries truffles have been a treasured ingredient in haute cuisine. Master chefs call them “the diamonds of the kitchen,”
Which takes us to the fifth annual Napa Truffle Festival, Jan. 16-19, offering an a la carte lineup of tastings, events and special lodging packages. Festival highlights will include truffle-accented lunches, food-and-wine pairings and tastings, and a special truffles-and-wine multi-course dinner at Peju Province Winery. Also, there will be a cooking demonstration, winery tour-tasting, and truffle lunch and wine pairting at St. Supéry Estate Vineyards & Winery, hosted by chef Roberto Donna of Al Dente Ristorante in Washington, D.C.
And more: a truffle-cultivation seminar, wild-mushroom forage, and a pop-up marketplace that will showcase specialty wines and foods in the Oxbow Public Market in Napa.
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The event brings foodies from all over California and a few foreign countries. Tickets are limited, just so you know. For more information and to reserve a spot: (888) 753-9378 or www.napatrufflefestival.com.
Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.