The Asheville Truffle Experience is underway this weekend, Feb. 20-22, giving local foodies a chance to taste and learn about the celebrated Tuber melanosporum.
The three-day festival includes a truffle growers’ forum with experts from as far away as France and Oregon, a culinary demonstration by A-B Tech chef instructors, a wine-paired, five-course truffle dinner at The Market Place restaurant and an excursion to the Mountain Research Station truffle orchard in Waynesville.
The following photo gallery captures some highlights from Friday evening’s welcome session at Isa’s Cellar:
Asheville Truffle Experience program & menu.
Chef Duane Fernandes of Isa’s Bistro
Truffled Deviled Quail Eggs
Truffled Gougrerès au Gruyère
Southern fried veal sweetbread nuggets with truffle aioli
Benton’s Country Ham-Wrapped Baby Beets with Truffle Vinaigrette
Wild mushroom and truffle vol-au-vent
Savello Cheese with Truffle Honey
From left to right, Tony and Isabell Fraga with Asheville Truffle Experience organizer Susi Gott Seguret
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