Farmer’s Feast: Oregon Truffle Dinner

January 25, 2014


Mushroom and cheese raviolo.

A beautiful Saturday in every way: sunny, unseasonably dry, and at the end, a truffle dinner.

Hosted at Tabor Bread on Hawthorne and presented by Chef Kathryn LaSusa Yeomans in conjunction with Roger Konka of Springwater Farm, the Farmer’s Feast was a seven-course meal featuring locally foraged wild truffles  — white and black — and other seasonal ingredients prepared and presented simply and beautifully.

We four — Zandra, James, J and I — are very fortunate to have participated in some unforgettable truffle dinners. Even so, our little section of one of three long communal tables spanning the bakery’s dining room was wowed by the big flavors that Chef Yeomans shared with us. Among them, a marble-sized white truffle warmed in parchment with an addictively delicious jus and served with a toasted piece of Tabor Bread brioche; silky, sweet Tamworth heritage pig liver mousse topped with slivered black truffle alongside a ramekin of maitake mushroom and leek custard and shaved white truffle; a triangle-shaped raviolo filled with creamy cheese and topped with wild mushrooms in an earthy broth; pork saltimbocca and luscious truffled celery root puree. At the end, a pear granita and warm almond cookies.

A beautiful Saturday, and a beautiful meal. Life does not get much better.


2 Responses to “Farmer’s Feast: Oregon Truffle Dinner”

  1. How do I get invited to a truffle dinner? It sounds so delicious…
    Do they grow truffles is Borrego?

    • It was fantastic, Dad. No invitation necessary — you just have to know where to find them, and then pounce on a reservation! Somehow, I don’t think truffles grow in Borrego, but what you lack in truffles you more than make up for in tumbleweeds. :)

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