Hosted by celebrated chef Michelle Bernstein of Michy’s in Miami, also an Iron Chef America winner, and the 2008 James Beard winner for Best Chef in the South; this Black Summer Truffle Extravaganza held at the James Beard House was filled with an array of spectacular dishes, enticing flavors–overall a meal to be remembered.
As described in the James Beard brochure: “…Truffles are considered a fall fungus, but as its name implies, the black summer truffle (Tuber aestivum) is plentiful in the warmer months. Celebrated Miami chef Michelle Bernstein will take a break from her busy schedule to prepare a feast that celebrates this seasonal delicacy.” Naturally I grabbed my camera and happily embraced this gourmet celebration. Take a look at the slide show below for some seductive eye candy. And trust me, each bite was as delicious as it looks.
Hors d’Oeuvre Menu
Clams with Pork Belly
Fried Squash Blossoms Stuffed with Fontina
Chilled Green and White Asparagus Soup
Tuna-Watermelon Tiradito
Rocche Dei Manzoni Valentino Brut Zero 1999
Dinner Menu
Truffle-Cured Foie Gras with Toast and Fava Bean-Orange Marmalade
Domaine Dirler-Cadé Reserve Riesling 2000
Hand-Cut Pappardelle with Truffle-Poached Egg and Mushrooms
Trenel Clos des Moriers Fleurie 2006
Sautéed Turbot with Truffle-Poached Oysters, Crispy Oysters, and Celery
Domaine Huet Le Mont Sec Vouvray 2006
Truffled Salt-Crusted Prime Rib with Red Wine Jus, French Fries, and Truffled Hollandaise
Château Redortier Suzette Gigondas 2003
Vanilla Ice Cream with Strawberries, Strawberry Consommé, and Truffles
J. Laverriere Banyuls Clos Chatart Grand Cru 1993
Wines generously provided by Robert Chadderdon Selections
