Champagne and fresh truffles - we defy you to give us a better New Year's plan
December 30, 2011 at 9:00 am by Susannah
A
lot of wine shops do a truffles-and-sparkling-wine push in the week
before New Year's. We're doing one, too, but ours has real Champagne and
a different kind of truffle. Anyone can make mix cream and chocolate to
yield ganache, then roll it in cocoa powder. But it takes special soil
and weather conditions to raise what Brillat-Savarin called "the diamond
of the kitchen." You may have encountered these same locally produced
black Perigord truffles at Lantern Restaurant - now you can cook them,
too! The batch above were dug on Wednesday, so they are extremely fresh.
The biggest one in the back of this photo is 9.6 oz., and so available
by pre-order only. The others are sleeping in our cooler, waiting for
you to grate one over fresh pasta or to add to the best risotto you'll
have in 2011. Call or drop by to pick one up (they range in size from .2
ounces to 1.4 ounces and are $75/oz.). And don't miss our FREE CHAMPAGNE TASTING, featuring the best in farmer bubbles, tomorrow afternoon from 1-3pm.