A Nantucket Culinary Debut: The Truffle Revolution
For the longest time, Americans have savored the coveted truffles harvested in European countries. After generations of unsuccessful cultivation in North America, the elusive black truffle is now embarking on a quiet revolution here on our very own culinary turf.
Thanks to the American Truffle Company’s founders Robert Chang and Dr. Paul Thomas, 'black diamonds' are now being cultivated in several truffle orchards around the country.
Join us as we welcome co-founder Robert Chang to our establishment where he will discuss the Truffle Revolution’s progress of two of the world’s most expensive culinary ingredients, the black winter Périgord truffle (Tuber melanosporum) and the black summer Burgundy truffle (Tuber aestivum/uncinatum).
To complement your truffle experience, Geoffrey Loisel of Champagne Billecart-Salmon will provide a sampling of champagne that will pair perfectly with a three-course truffle-inspired tasting menu prepared by Relais & Châteaux Chef Gabriel Kreuther of the Michelin-starred Gabriel Kreuther restaurant, New York City.