Oregon Truffle Festival
 January 27 - 29, 2006

Celebrating the magnificent Oregon truffles as they reach the peak of ripeness in their native soil. It was the first festival of its kind in North America, dedicated to sharing the experience of the chefs, foragers and fans of Oregon's wild truffles—from their hidden source in the forest to their glory on the table.

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Grand Truffle Dinner Menu
Saturday, January 28, 2006

The Grand Truffle Dinner on Saturday evening included an extraordinary five-course truffle menu presented by five celebrated Pacific Northwest chefs, all known for their innovative use of Oregon’s culinary bounty. This elegant evening showcased truffles in a variety of forms and in each chef’s distinct style.  Each course was paired with wine from the region, giving each diner the authentic experience of Oregon’s bounty on the plate and in the glass.


FIRST COURSE
 Wild Mushroom Pierogi with Oregon Truffles
Chef: Jack Czarnecki, The Joel Palmer House, Dayton, OR
 


 SECOND COURSE
 Foie Gras Confit au Torchon with Green Beans and Truffle Vinaigrette
 Chef: Philippe Boulot, The Heathman Hotel, Portland, OR
Photo by photographer: Georgia Freedman


 THIRD COURSE
 Wild Mushroom-White Truffle Bread Pudding and Seared Peppered Beef Carpaccio
with Winter Salad, Mustard Seed-Vinaigrette
Chef: Gavin McMichael, The Blacksmith Restaurant, Bend, OR
 


 FOURTH COURSE
 Roasted Chinook Salmon with White Truffles, Truffle Butter,
Black Truffle-Braised Belgian Endive and Beurre Rouge
 Chef: Rocky Maselli, Marché Restaurant, Eugene, OR
Photo by photographer: Georgia Freedman


 DESSERT
 Oregon Black Truffle Ice Cream with Poached Pears and Crisp Cookies
 Chef: Jamie North, Amuse Restaurant, Ashland, OR