On Thursday January 12, 2012, Albertina’s Restaurant in Portland hosted a Chefs’ Dinner featuring Oregon Truffles. Yours truly provided the Oregon Black Truffle (Leucangium carthusianum) for this event.
It was an outstanding five course dinner paired with some amazing wines from Lejon Wine Cellars.
This was a leisurely event interspace with delicious food, paired wines to each dish and great conversations. The food course were as follows:
Chilled Lobster Salad—with endive truffle marmalade with Lujon Cellars Willamette Valley Pinot Gris ‘09
with endive truffle marmalade
Ham Three Ways—Tuna prosciutto, Iberian ham and smoked duck ham with Lujon Cellars Columbia Valley Red Blend ‘09
Tuna prosciutto, Iberian ham and smoked duck ham
Pear Vanilla Granita—to clean the palette (yummy)
Truffle Crusted Halibut—with red and golden beets and purple carrots paired with Lujon Cellars Spofford Station Vineyard Syrah ‘08
with red and golden beets and purple carrots paired
Elk Osso Bucco—with mushroom duxelle ravioli, shaved truffle cheese and fresh shaved black truffle paired with Lujon Cellars Walla Walla Cabernet Sauvignon ‘08
- with mushroom duxelle ravioli, shaved truffle cheese and fresh shaved black truffle
Salt and Straw Truffle Ice Cream—salted caramel powder and sesame crisp for dessert. (sorry no picture, it looked and smelled so good I neglected to take a picture)
Alex Diomis—executive chef at Albertina’s Restaurant www.AlbertinaKerr.org
Brian Landry—executive chef at Bamboo Sushi, Portland
Kit Zhu—Prairie Creek Farm and executive chef
Kim and Tyler Malek—Salt and Straw ice cream show featuring cold creations
Wines provided by John Derthick of Lujon Wine Cellars, visit www.lujonwinecellars.com
At the conclusion of dinner, Steve gave a short talk about truffle hunting, ethical and sustainable collecting practice and answered questions.