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Rare white specimens make a star turn at three-day event
courtesy of Frankie Lemmon School
Truffle growing and harvesting-- it's not just for France anymore. Or for French truffle-hunting hogs. Today, the world's most worshipped edible is typically uprooted by specially trained dogs. And U.S. cultivators as close to home as Tennessee are gaining ground for the natural production of black truffles. These growers, as well as celebrity guest chefs and field scientists, will gather in Asheville Feb. 23-25 for the National Truffle Festival headquartered at the Grand Bohemian Hotel. "It's the most unique cultural ingredient there is," says Chef Adam Hayes of the hotel's Red Stag Grill, who will oversee the epicurean aspect of the event, pairing wine tastings with unique truffle presentations.
For all the exciting trends in stateside cultivation, however, an Italian guest is likely to steal the show. For the first time, white Alba truffles from the eponymous region in Italy will make an appearance at the Asheville event, which is a benefit for the Frankie Lemmon School in Raleigh (a center for children with special needs). White truffles are so prized that a single 1.6-pound specimen sold for $150,000 in 2009. Asked to describe their taste, Dr. Shannon Berch, an esteemed mycologist on the roster for the festival, says simply: "That would be impossible to do."
www.northamericantrufflefest.com
www.frankielemmonschool.org
