Kat's 9 Lives

I certainly have died and gone to heaven for receiving a thoughtful gift from Ms. Lin. She brought me Truffle Honey straight from Italy. My one regret is that I didn't open that jar and savor it right away! Still, I am super grateful that I have this wonderful jar made with real truffles and not infused with the normal chemical truffle essence that you smell from truffle oils. Don't get me wrong, I adore the real stuff and appreciate the synthetic as well. One whiff and it sends my head reeling!
After I returned from SF, I had a huge craving for fine gourmet cheeses and The Cheese Store of Pasadena was the perfect solution. The best way to eat pungent cheeses is to add a dab of honey or a cut honeycomb to bring out the natural savory taste of the cheese. It is a great contrast to any salt crystal formations in the cheese. My favorite is to pair honey or honeycombs with a strong pungent blue cheese like the Blue de Bocage I bought at The Cheese Store of Pasadena. The strong flavor looms in the mouth and is enhanced by a well crafted honey, truffle honey, or honey comb to add a whole new layer of flavor. Try it out at home! Once you start, you just might never stop.
As soon as you pop the lid of this truffle honey, the aroma just fills the air and you are sent to cloud nine. Unfortunately I waited a little too long so the smell was greater than its taste. Ms. Lin informed me that I am missing out because she ate it fresh after the trip and it was just unbelievable! Thanks for telling me that NOW! Still, I am super grateful for the thoughtful gift. I am currently experimenting with my own truffles to infuse the scent and flavor into my own jars of honey.
I simply can't take my eyes off the gorgeous slices of real truffle embedded in the honey. Will have to save those special slices for a very special occasion to enjoy! When I do, I will make sure that I have all the right components so that I will be sent to foodie nirvana. My biggest regret is that I didn't buy the fabulous artisan bread at The Beverly Cheese Store of Pasadena. The bread I used was a multi-grain from Cream Pan. Even though they make fabulous pastries, the bread was not meant to be paired with pungent cheeses. My advice is to go simple on the bread because you don't want too many flavors fighting for your tastebud's attention.
Hope you find a wonderful jar of truffle honey in your local store and sit down to enjoy it to the last bite!

Tucked away on Lake Ave is The Cheese Store of Pasadena. After a grueling 3 hour drive from OC to Pasadena for Gourmet Pigs birthday party, I accompanied her to pick up some cheeses. Since my trip to the Truffle Festival in Napa, I have been craving some triple creme cheeses. The Cheese Store of Pasadena was the perfect answer to my foodie search. As soon as you open the door, the pungent aroma of ripe cheeses flow into your nostril. If you love cheese, then you'd be in heaven.
Even though it is not a huge store, they offer a vast amount of artisanal products. There were a few private rooms that seemed to have people tasting wines and cheeses, which would be a nice option to explore. It was a rainy evening and we were two gals with a party to start so we had to hurry. There were so many great products to peruse and a lot of holiday items that looked divine. Can't overlook the freshly made brie filled with truffles on their counter!
They have many cheese experts that will gladly help you find the right cheese for you to take home. There are a few different samples at the counter for you to try as you wait for the next available staff. The first thing I saw at the counter was a cute bag of Sea Salt Caramels from Little Flower Candy Co. They were a little pricey, 1/4lbs for $7. Nevertheless, I had to buy it to taste for myself and I know Ms. Lin loves salted caramel. The caramel and hints of sea salt were nice. I wished the caramel was a bit smoother and softer so that it would melt in your melt. Still, the caramel was solid and tasty.
I couldn't stop myself after trying all the different cheeses. The Delice de Borgogne made of Cow's Milk from France was simply divine! After trying this cheese GP had to buy this for her party instead of the Époisses. It was so creamy and smooth but with a strong pungent bite at the end. We loved the velvety texture and strong flavor. I admit it might have been evil of me to convince GP to buy the honeycomb they sold there, but it was so DELICIOUS! It was such a hit at the party. If you are to buy any strong cheeses then you need to pair it with honeycomb to bring out the natural sweetness and flavor of the cheese. It also matters what kind of bread you smear the cheese on. The artisan baguette sold at The Cheese Store of Pasadena went perfectly with the Delice or with just the honeycomb. C'est Magnifique!
My main purpose of finding a nice triple creme was to pair it with my truffle honey. Even though the Delice was great, I wanted to have a wide variety of cheeses to pair with my truffle honey. I asked for a lighter yet just as creamy cheese they suggested the D'affinoir made of Cow's Milk from France. This will allow the flavor of truffle in the honey to permeate through better and no strong flavor will be fighting for my tastebuds' attention. Be sure to serve these cheeses at room temperature so that they are soft and easily spreadable. The flavor emanates better as it gets softer.
Even though I had sworn off truffles because I have had my fill for the next year or so after the Truffle Festival in Napa, I couldn't do it! When they offered me a sample of their Boschetto made from Sheep and Cow's Milk from Italy, I couldn't resist! The first thing I did was inhale the fragrant aroma of truffle and I was hooked! Truffles are like a drug that I really can't say no to apparently. You really can't taste the normal pungent flavor of sheep's milk. There are slices of truffle embedded into the cheese. Honestly, it was just okay because I currently in love with having sliced truffles in the center of a triple creme.
Last but not least was the divine Blue de Bocage made of Goat's Milk from France. This blue cheese was fantastic! I think it is the goat's milk that they use that made it so soft and smooth with a pungent bite. We were both in love with this cheese because it was so flavorful. Behind the strong savory flavor was a slight sweet pinch of heaven that emanated through my mouth. After we left the store, the flavor resonated throughout and we ran to the car to eat the honeycomb so we can continue the joy. O=) Blue cheese is best with honey and even better, honeycombs.
The Cheese Store of Pasadena
140 S Lake Ave
Pasadena, CA 91101
(626) 405-0050

So when is it truffle season? For Burgundy truffles the season begins in July/August and continues into December. The black winter truffle season begins in December and continues through the following March while the white truffle season in Italy ranges from August to January.

What's the average size of truffles? They generally weigh between 30 to 60 grams. The biggest truffle found to date was 364 grams in the Alpes-Maritimes.

Truffle prices very greatly depending on the season. The later in the season the more aromatic the truffles are and they are more valuable than the ones from earlier seasons. Truffle prices very from year to year depending on the availability of truffles. When they are scarce, the price of truffles can be double the amount of the preceding year.

Join me on a wonderful exploration of one of the world's greatest treasures, the truffle! This was the first and hopefully many festivals in Napa to celebrate the beginning of truffles in California. I have learned so much this weekend about my beloved truffle. For those of you who think you know truffles, you will discover many wonderful and new facts about this enigmatic fungi. Normally I would write tons of information, but for this trip I came prepared with my camera and took lots of video clips. It is almost like being there! All the information and facts are coming straight from the experts!

Robert Chang, the Managing Director from the American Truffle Company, started the Truffle Festival off with an eye-opening session discussing introduction of truffles into Napa.

The role of truffles in the ecosystems is very important. Truffles are the "fruit" of underground webs of fungi and they are mycorrhizal. Mycorrhizae are essential in assisting trees to obtain nutrients and water from the soil. By watching the videos you will see what types of truffles they plan to cultivate in Napa and what trees are best for the species they are cultivating.

To start off they are going to grow the French Black Perigord Truffle (Tuber Melanosporum) and the Burgundy or Summer Truffle (Tuber Aestivum, formerly Tuber Uncinatum). Both are black truffles. The Perigord Truffle is native to oak forests in the Perigord region of central and southwest France. They are among the most valuable of truffles, costing up to $1,000 a lb. It has a blue-black exterior when fresh, fading to brown-black with age and a pungent, earthy aroma. The Perigord season for northern hemisphere is usually December to March. More than 90% of the Perigord Truffles produced in France today is from cultivation.

The Burgundy Truffle is native to France, Italy, and Spain. To those who are new to truffle the summer truffles are actually at their best in December and can be found from July to December. They have a black exterior and off-white interior, and a relatively light scent.
In the following week I will be trying to upload all the videos so that everyone can see and learn all the wonders of truffles. It will definitely change how you look at truffles and make you ponder on buying land to cultivate some truffles of your own!

To tantalize my readers further and those of you who haven't bought your ticket yet to the Inaugural Napa Truffle Festival I am posting the dinner menu for Saturday. If you can't make it to the entire event, you can purchase your seat for the dinner separately! Don't forget to check out the Epicurean Market on Sunday as well! 13-Michelin Star Truffle Dinner Menu

Saturday December 11, 2010

Soft Farm Egg with Burgundy Truffle and Truffle Toast
Chef Ken Frank of La Toque

Fresh Black Truffle Salad with Fleur de Sel and Foie Gras-Celery Remoulade
Chef Sylvain Portay of Le Louis XV, Mix, and Adour

Spot Prawn with Black Truffles and Vinaigrette of its Head Juices
Chef David Kinch of Manresa

Cabillaud, Salsify with Spanish Onions and Brown Butter Burgundy Truffle Sauce
Chef Josiah Citrin of Mélisse

Modern Duck Pot au Feu in a Black Truffle Nage
Chef Gabriel Kreuther of The Modern

Zabouton, Barolo Vialone Nano Risotto with Roasted Red Beets, Burgundy Truffles and Beef Jus
Chef Nancy Oakes of Boulevard

Warm, Cool and Iced Truffled Sweets
Chef Deborah Yee-Henen of La Toque

In the quiet and serene vineyards of Napa there's more that meets the eye. Not only will they be known for their infamous wine and breath taking views, now they will be known to everyone for their cultivation of aromatic black truffles. Robert Sinskey Vineyards in the Carneros Region partnered with the American Truffle Company will be the first to cultivate truffles in the soil. The average time it takes about four to seven years for the first truffle harvest, which I am sure will be worth the wait.
It's so exciting to know that truffles can now be cultivated in California and the amazing possibilities it can bring. Not only is Napa known for their wine but also for the many wondrous Master Chefs and their restaurants for one to enjoy after a luxurious day out in wine country. I am simply reeled by the thought of all the fragrant truffles mixed in with the great food and wine. Imagine if one day they offer Truffle Wine? I'd be the first in line to try this delectable concoction.
To honor the introduction of truffles into the Napa vineyards they have launched first of I hope many Napa Truffle Festival. It will be a weekend of culinary and truffle exploration. There will be cooking demonstrations from the Culinary Institute of America, Truffle & Wine pairings from Michelin Star Chefs, the 13 Michelin Star Truffle Dinner, and more! Needless to say that this weekend will be one of the most sensual flavor exploration for a gourmand. Count me in! They had me at truffles! I can't wait to learn all there is to know about truffles and visit the Robert Sinskey Vineyards to see the beginning of a very fruitful endeavor.
Start planning your winter weekend getaway to check out the Inaugural Napa Truffle Festival that will leave you wanting more. Book your tickets now to secure your spot. Imagine one dinner where you will be able to sample some of the finest Chefs around the US and in just one night.

The American Truffle Company proudly introduces the inaugural Napa Truffle Festival, presented by Lexus, December 10-12, 2010—featuring a unique gathering of leading truffle cultivation experts and scientists, along with internationally renowned Michelin Star chefs and special guests from the food and wine world.

The focus of the Festival is primarily black truffles—specifically, Tuber melanosporum (the winter or Périgord truffle) and Tuber aestivum/uncinatum (the summer or Burgundy truffle), which will be discussed, examined, probed, prepared, demonstrated, and finally paired with wines and feasted upon.

The Napa Truffle Festival weekend kicks off Friday evening with an opening reception at The Westin Verasa and organized dinners at select Napa restaurants. Saturday includes cultivation and culinary seminars, cooking classes, a truffle orchard tour excursion and the Michelin Star Truffle Dinner. Sunday concludes the Festival with a Champagne Truffle Brunch, followed by an Epicurean Marketplace.


The highlight of the Festival will be Saturday night’s Michelin Star Truffle Dinner, hosted by Michelin Star Chef Ken Frank of La Toque restaurant and featuring a multi-course truffle menu (each course prepared by a Michelin Star chef) and wine pairing.

Throughout the Truffle Festival weekend, local Napa Valley restaurants will provide seasonal truffle menus, and contribute to culinary seminars and classes focused on truffles.

Cultivation experts and scientists include Dr. Paul Thomas, partner and chief scientist, American Truffle Company and Managing Director, Mycorrhizal Systems Ltd (UK); and Dr.Alexander Urban, University of Vienna.

Michelin Star chefs, with 13 stars among them, include Josiah Citrin of Mélisse, Santa Monica, CA; Ken Frank of La Toque, Napa, CA; David Kinch of Manresa, Los Gatos, CA; Gabriel Kreuther of The Modern, New York, NY; Nancy Oakes of Boulevard, San Francisco, CA,; and Sylvain Portay of Le Louis XV (Monte Carlo), Mix (Las Vegas) and Adour (NY).


Truffle Festival Schedule

Friday, December 10, 2010
• Welcome reception at The Westin Verasa
• Truffle Prix Fixe Dinners at select Napa restaurants

Saturday, December 11, 2010
• Continental Breakfast
• Truffle Seminars
1. Science-based Truffle Cultivation – with world-renowned truffle scientists Dr. Paul Thomas and Dr. Alexander Urban
2. The Economics of Truffle Cultivation – with ATC Robert Chang and Dr. Paul Thomas
3. Proprietary Truffle Science – by invitation only (for existing ATC client-partners)
• The Art of Wine-Truffle Pairing: Cooking Classes 1 & 2 – each session taught by a Michelin Star chef
• Robert Sinskey Vineyards Truffle Orchard Tour in the Carneros Region – see what an
operating truffle orchard looks like!
• Michelin Star Truffle Dinner

Sunday, December 12, 2010
• Champagne Truffle Brunch
• Epicurean Marketplace - fresh black truffles for sale along with local organic farmers and
artisanal gourmet vendors on hand to show and sell their fresh produce and specialty food products.
Participating Michelin Star Chefs
• Josiah Citrin of Mélisse, Santa Monica, CA
• Ken Frank, La Toque – Napa, CA
• David Kinch, Manresa - Los Gatos, CA
• Gabriel Kreuther, The Modern - New York, NY
• Nancy Oakes, Boulevard - San Francisco, CA
• Sylvain Portay of Le Louis XV (Monte Carlo), Mix (Las Vegas) and Adour (NY).

A portion of the proceeds from the Napa Truffle Festival will go to support the Hunger Project and Feeding America.