The Asheville Truffle Experience will kick off at 5:00pm on Friday February 7th, at the Benjamin Walls Gallery at 38 Broadway, with a welcome tasting featuring multiple truffled appetizers by Chef Anthony Cerrato, truffled ice cream by Ultimate, music by Aoife Clancy and Bill Elliott of Celtic ConFusion, wines by Benjamin Walls, and a chance to mingle and share stories with other true truffle aficionados.
Saturday morning, February 8th will begin with a Truffle Panel Seminar, and will feature several experts in the field of truffle history, cultivation, and usage. Saturday afternoon will continue with a culinary demo & tasting, followed by a Truffle Market at the Haywood Park Hotel Atrium, featuring truffle products, services, and seedlings, and lots of other cool trivia.
On Saturday evening, Chef Peter Crockett of Isa’s Bistro will provide guests with a selection of provocative dishes including Truffle-studded bone marrow parfait, Savory truffle honey-glazed bear claw, Truffle agnolotti with pork trotter consommé, Passion fruit granité, and a Black truffle trio of macaroon, mini chocolate éclair, and ice cream.
On Sunday, February 9th, we will head out to the truffle orchard at the Mountain Research Station in Waynesville, overseen by Dr. Jeanine Davis and Leonora Stefanile. There, we will witness a Lagotto romagnolo in action (Monza, accompanied by her trainer Lois Martin of the Truffle Dog Company), observe the brulée that has formed around host trees which have recently achieved their first production, and—with luck—unearth a few fresh specimens of Tuber melanosporum.
Pricing for the entire weekend is available in several packages. You may also register for individual sessions à la carte.