The third annual Napa Truffle Festival is pleased to announce its 2013 weekend Program, January 18-21, with keynote by Colman Andrews, and winery truffle lunches hosted by two premier Napa Valley wineries, Silver Oak and Beringer.
Join in the fun, science and culinary adventure of a lifetime in pursuit of the rare and venerated black truffle—specifically the winter Périgord truffle: Tuber melanosporum (aka black diamond)—which will be discussed, examined, probed, prepared, demonstrated and, finally, paired with wines and feasted upon for breakfast, lunch and dinner!
NAPA TRUFFLE FESTIVAL WEEKEND PROGRAM
The Festival kicks off with a Friday night reception where guests will have an opportunity to ask questions, meet the hosts and chefs, and sample superb wines and truffle appetizers. Saturday programs begin with breakfast and keynote, followed by science-grower seminars, a wine tasting and lunch at the sterling Silver Oak winery, and a truffle orchard tour at Robert Sinskey Vineyards with Rico the wonder truffle dog to sniff things out. New this year – Sunday, guests will rise and shine for an early morning wild mushroom forage, followed by a Michelin Star chef cooking demo, and a wine tasting and lunch at the beautiful, historic Beringer winery.
At the heart of the Festival is the Saturday night Truffles & Wine dinner, hosted by Michelin Star Chef Ken Frank of La Toque, and featuring a multicourse truffle menu – each course prepared by a Michelin Star chef – perfectly paired with wines of outstanding merit.
The Festival culminates on Monday with a lively, grand finale Festival Marketplace at Oxbow Public Market showcasing local wines, artisanal foods, cooking demos, special truffle dishes and accoutrements, and a chance to win a black diamond (truffle, that is)!
This year’s keynote address will be given by Colman Andrews, an internationally renowned food writer and editor, and award-winning cookbook author – co-founder of Saveur, and the current editorial director of the new culinary megasite The Daily Meal. “Truffles have managed to come out of the ground and into the American culinary mainstream without losing their mystique or their earthy appeal — further proof that they are a unique, irreplaceable culinary treasure.”
Leading the truffle science-grower seminars are American Truffle Company cultivation experts/scientists Robert Chang, Managing Director; and Dr. Paul Thomas, Partner and Chief Scientist.
The Westin Verasa in downtown Napa will again serve as the host venue and offer a *special rate for the Festival weekend (*must reserve by December 16, 2012).
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