The best way to enjoy truffles is to eat them fresh and uncooked, shortly after they have been harvested. The strength of the flavor of a fresh truffle fades quickly, and often plenty of the distinctive flavor is lost before it even reaches the market.
To experience truffles at the height of their flavor, prepared by stellar chefs from all over the country, head over to the Grand Bohemian this weekend for the National Truffle Fest, now in its third year. Why host a truffle festival in North Carolina? The potent and pricey fungus, including the revered black Perigord truffle, is cultivated in this state.
The festival begins with hors d’oeuvres by Red Stag Executive Chef Adam Hayes and wines from Asheville’s Biltmore Estate. Fine food and wine will be abundant at Saturday’s Gala. During the weekend, there will be numerous tastings offered, as well as food and wine seminars and marketplaces. The festival culminates with the Chef and Vintner Gala and silent auction. All event tickets can be purchased a la carte, or a weekend pass can be purchased from the event website.
And it’s not all about luxury at the Truffle Fest; proceeds from the weekend benefit the Frankie Lemmon School for preschool children with special education needs. The festival also provides a forum for cultivators to learn about the production of truffles, which are a great addition to the agricultural landscape of our region.