Oregon Truffle Festival Announces Grand Truffle Dinner Menu

Hilton Eugene & Conference Center to host seventh annual
Grand Truffle Dinner on Saturday, Jan. 28, 2012

American tradition is rekindled and celebrated this year at the seventh annual Grand Truffle Dinner as guests gather together to revel in a rare and exquisite culinary bounty, the native Oregon truffles. Conceived by five distinguished guest chefs, this year’s menu features alluring selections from some of America’s most noted inns, lodges, and farms and elegantly infuses the robust and savory flavor of truffles into inspired regional cuisine. From their hidden source in the forest to their glory on the table, North America’s finest culinary truffles are presented at their peak of ripeness at the height of the winter season, offering an authentic truffle experience found nowhere else on this continent.

The dinner’s five acclaimed chefs will join in a celebration of Oregon native truffles and the festival theme of One Big Table to present their unique interpretations of Northwest cuisine. Additionally, some of Oregon’s finest wines are being selected to pair with the complex flavor dimensions presented in each course.

The Grand Truffle Dinner will be held on Saturday, Jan. 28 at 6:30 p.m. at the Hilton Eugene & Conference Center. The meal is included with all five weekend experience packages. Individual tickets for the dinner may also be purchased in advance through the festival website www.oregontrufflefestival.com.

2012 Oregon Truffle Festival Grand Truffle Dinner Menu

First Course
Celery Root and Black Truffle “Panna Cotta” with Dungeness Crab Salad and Parisian Pears
Chef Stephanie Pearl Kimmel, Marché Restaurant, Eugene, Ore.

Second Course
White Truffle Scented Red & White Quinoa in a Creamy Risotto Style with Riesling Poached Hen’s Egg, Shaved Artisanal Copa, Wild Winter Herbs, Lemon Thyme Emulsion and Shaved White Truffles
Chef Robin Jackson, Sooke Harbour House, Sooke, British Columbia

Third Course
Oregon Black Cod Topped with Black Truffle Aioli & Shaved Black Truffles,
Braised Winter Greens and Black Truffle Polenta
Chef John Newman, Newmans at 988, Cannon Beach, Ore.

Fourth Course
White Truffle Roasted Beef Short Rib with White Truffle Potato Purée
Salsify, Cured Egg Yolk Salad and Beet Jus.
Chef Josh Feathers, Blackberry Farm, Walland, Tenn.

Apple Brandy Advocaat with Black Truffles, Hood River Apples, Iberico de Bellota Panceta Ahumado, Cider Geleè, Yogurt Biscuit, Pine Nuts & White Truffle Snow
Chef Jason Stoller-Smith, Timberline Lodge, Portland, Ore.

About the Oregon Truffle Festival

Now in its seventh year, the Oregon Truffle Festival is the premier event of its kind in North America and showcases a truly unique culinary treasure, native Oregon truffles. Oregon plays a key role in the growing international truffle industry, through both the focal point provided by the Oregon Truffle Festival, and through decades of research on truffles at Oregon State University (OSU). Several of the world’s most successful truffle researchers and farmers received their graduate and postdoctoral training at OSU, including festival co-founder Charles Lefevre, of New World Truffieres.

Registration is open for Oregon Truffle Festival weekend experiences and the Grand Truffle Dinner. Five weekend and several stand-alone options are available, including cooking classes, winery luncheons, truffle forays with trained truffle dogs, farm tours and multi-course truffle dinners, in addition to the educational seminars. All options may be purchased online at www.oregontrufflefestival.com

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