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closeWednesday, Dec. 24, 2008
Food for Thought: Celebrate truffles in Oregon
By Loretto J. Hulse, Herald staff writer
Only in Oregon do they celebrate a rare fungi and Northwest delicacy -- truffles.
The Oregon Truffle Festival -- three days of tastings, tours and workshops -- is held in and around Eugene from Jan. 30 to Feb. 1.
It's the only festival in North America to showcase the delicate fungi from its source deep in the forest floors of Oregon to tables worldwide.
The majority of the festival -- which includes seminars, dinners, lectures, farm tours and cooking classes -- is offered in various packages, like a Chinese menu. Prices range from several hundred dollars to more than $1,000 but there are two bargains, a cooking class for $100 and a wine and food tasting for $15.
The three-hour class will be taught on Feb. 2 by Cory Schreiber, founding chef and owner of Portland's Wildwood restaurant.
The tasting event, Oregon Truffle Marketplace, will be Feb. 1 at the Valley River Inn in Eugene. It runs from 11 a.m. to 4 p.m. and tickets are sold only at the door. Add another $5 to the ticket price for a keepsake Riedel wine glass.
You'll be able to sample artisan foods and wines plus sit in on a series of lectures on truffles, Northwest cuisine and wine-truffle pairings. The Marketplace also offers fresh Oregon truffles for sale, truffle tasting and truffle cooking demonstrations.
For more information on the festival, the various packages and individual events, go to www.oregontrufflefestival.com. Or e-mail info@oregontrufflefestival.com; call 503-296-5929.
Let it drop
Here's a good reason not to sweep the floor.
According to The Philosopher's Kitchen: Recipes From Ancient Greece and Rome for the Modern Cook by Francine Segan, in ancient times "food that fell to the floor during a meal was believed to belong to the gods, and it was considered bad luck to sweep it up during dinner.
The ancient Romans even decorated their dining room floors with mosaics depicting realistic-looking scraps of fallen food."
New read
The book: Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg.
Cost: $35
Best for: Being your guide to hundreds of ingredients along with the seasonings that will allow you to coax the greatest possible flavor from them.
Get more: Read more book reviews and literature news in Sunday's Desert Living.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via e-mail each Tuesday register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.
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