We are now approaching the peak of black truffle season. Hopefully you'll be seeing some of our product at local high end eating establishments.
It's been a successful season so far with a lot more demand than last year. The truffles are as good as we've seen and Bay Area chefs have been eagerly procuring product.
I'm excited to announce that we've added online retail sales capabilities this year so anyone in the continental US can receive fresh truffles shipped overnight.
Prices will range based on quantity but email me directly at email@example.com for a special discount.
Also, keep an eye open for the second annual Truffle Dinner event! Coming soon...
Dear Hungry Friends,
I'm very excited to report that I've taken on a new enterprise which should positively impact the next Tasting Room event. As a few of you may have heard, a friend and I have started an import business specializing in French truffles. We've now begun selling black winter truffles to fine dining restaurants in the Bay Area. I'm also planning to get back into the cooking instruction scene with a truffle cooking class at a nearby restaurant.
Of course, I would love to share this experience to all of you as well. So, ChefBarrsCreations is happy to announce, we will have our first Truffle Tasting Room this Friday!
This event is open to everyone but may not be for everyone. If you don't like truffles, you probably shouldn't come to this event. If you do like truffles, you should come. I can guarantee that this will be the most truffles you have ever eaten in one sitting.
January 25th, 2013 Menu:
Mache Salad with Truffle Vineagrette
Cornish Hen with Truffle Butter
Truffle Creme Brulee
Due to the high cost of the ingredients, this event will be $50 (cash, credit card, PayPal). Feel free to bring a bottle to share.
Sorry for the last minute invite and I hope you can join us.
The butterflies began to flutter in the pit of my stomach as we turned off the highway. Wide angle views of open vineyards and hazy mountains gave way to dense branches hiding groves of trees.
"Chêne!" exclaimed Guy in French as he navigated the Volkswagen. They were in fact Oaks. But as we drove further, I realized something about the trees - they were all the same size...and in perfect rows. We were in a truffière. This was someone's truffle farm and we were going on a cavage.
As we followed closely behind a miniSUV with completely tinted out windows, I could barely make out Billie and Athis, the two Lagottos in the back. They were eagerly waiting to be set loose to do what they were bred to do - hunt truffles.
We parked the cars and released the dogs. Immediately, their noses dropped to the tilled soil and off they went. We were each handed a steel crowbar for digging by our cavage host and told to stay close to Billie.
"She's better at finding truffles but when she does, she prefers to eat them."
Athis doing his thing
Less than 5 minutes into the trek, Billie begins fervently digging. We run up to her, dodging the flying dirt, and kneel down around her. A moment later, she lifts her face, which is already covered in chocolate colored dirt, and clamped between her teeth is a grape sized nugget. Our host wrestles the prize away and gives Billie a well deserved doggie treat. Immediately, she presses the truffle to her own nose. Eyes closed, she expertly analyzes the aroma. She opens her eyes, brushes off the truffle and hands it to us. "Melano," she confirms.
Billie just found the highly sought after and arguably second most expensive truffle variety in the world - the Black Diamond - tuber melanosporum.
We spend the next few hours repeating this process and pulling up ripe truffles from the groves. Our host keeps them in her satchel along with an endless supply of treats. As dusk set in, our breathe appeared and fingers and toes began to ache with the cold. I felt the chill creep up my sleeves and down my collar but could not stop smiling. We finished the day with over 3.5lbs of harvest - a small fortune.
The unforgettable day was capped by a feast of freshly sliced truffles on buttered bread and a sprinkle of sea salt paired with a glass of champagne.
Simplicity at its finest.
He who eats alone, chokes alone.