in Old Town Alexandra, Virginia, each dish creatively embraced the
essence of black truffles from appetizers to main dishes to desserts.
One of the most surprising treats of the evening was a cocktail
prepared by Sommelier Todd Trasher called The Ghost, which of course included truffles. I am going to have
to beg for that recipe, it was incredible!
As stated on the James Beard site: Described as “diamonds in the kitchen” by Brillat-Savarin, black
truffles are at their peak in January, when their subtle perfume lends
a whiff of intoxicating earthiness to even the most humble of dishes.
Hors d’Oeuvre
- Frogs’ Legs Tempura with Truffle Vinaigrette
- Truffle Fritters with Truffle Reduction
- Marinated Shimaaji Sashimi with Shaved Truffles
- Paired with Thibault-Jannison Brut NV and special cocktails prepared by Todd Trasher
Dinner
Handmade Celery Root Ravioli with Black Périgord Truffles and Micro-Celery
Paired with Orsolani Vignot S. Antonio Erbaluce 2004
Butter-Poached Dover Sole with Baby Fennel, Tennessee Truffle Purée, and Truffle Vinaigrette
Paired with Vincent Girardin 1er Cru Chassagne-Montrachet Morgeot 2006
Roasted Beaver Creek Farms Partridge with Caramelized Pears, Périgord Truffles, and Foie Gras
Paired with Ken Forrester Vineyards The Gypsy 2004
Shaffer Farms Venison Loin with Parsnip Gratin, Onion Confit, and Périgord Truffle Jus
Paired with Bodegas Catena Zapata Catena Alta Malbec 2005
Housemade Emmental Grilled Cheese Sandwich with Burgundy Truffle Soup
Paired with Remelluri Rioja 2003
Bittersweet Chocolate and White Chocolate Ganache with Tennessee Truffle Ice Cream
Paired with Broadbent 10-Year-Old Malmsey Madeira 1996
