Oregon Truffle Festival
 January 26 - 28, 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 27, 2007

AMUSE BOUCHE

Tuna Crudo with Celery-Anchove Salad & Truffle Vinaigrette
 Chefs: Stephanie Pearl Kimmel & Rocky Maselli - Marche, Eugene, OR

Wine: Ken Wright Cellars - Willamette Valley Pinot Blanc, 2005

 

FIRST COURSE

Oregon Dungeness Crab Salad with Black Truffles, Apples and Shell Beans
 Chef: Vitaly Paley - Paley's Place, Portland, OR

Wine: Griffin Creek Rogue Valley Viognier, 2003
 


 SECOND COURSE

Timbale of Fingerling Potatoes & Truffles with a Potage of Leeks
and Root Vegetables
 Chef: Greg Higgins - Higgins Restaurant & Bar, Portland, OR

Wine: King Estate Domaine Pinot Gris 2005
 


 THIRD COURSE

Papillotte of Coquelet with Truffle Port Compote and Celeriac Mousseline
 Chef: Philippe Boulot, The Heathman Hotel, Portland, OR

Wines: Hatcher Willamette Valley Pinot Noir, 2004
Amity Vineyards Schouten Single Vineyard Pinot Noir, 2004
 


 DESSERT
Truffle Pear Tarte Tatin with Sour Cream Puff Pastry, Roasted Hazelnuts
and Truffle-Honey Ice Cream
 Chefs: Cory Schreiber, Michelle Vernier & Dustin Clark - Wildwood, Portland, OR

Wine: King Estate Domaine Vin Glace, 2005



 




Introducing our outstanding dinner chefs
 

There’s nothing else in North America to compare with this gathering of truffle experts and culinary stars. A range of culinary events, educational workshops, truffle forays, and shopping opportunities over three days.

The Grand Truffle Dinner on Saturday evening included an extraordinary five-course truffle menu presented by five celebrated Pacific Northwest chefs, including four recipients of the coveted James Beard Award: Phillippe Boulot, Greg Higgins, Cory Schreiber, and Vitaly Paley. 2006 James Beard nominee, Stephanie Pearl Kimmel and Executive Chef Rocky Maselli of Marché Restaurant, were the hosts of the event.

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.

To learn more about Oregon's annual Truffle Festival, visit the Oregon Truffle Festival website at www.oregontrufflefestival.com or call 1-503-296-5929.
 


 Check out Linda's article on Oregon Truffles.

Also check out the 2006 Grand Truffle Dinner Menu (with photos) from the First Annual Oregon Truffle Festival.
 
 


 

Don and Linda Stradley

 

Some of our delightful dining companions
left to right - Gabriele Meiringer of Florence, OR, Dale & Connie Van Kirk of Oregon City, OR., and my husband, Don Stradley.