Eugene weekly., January 27, 2011, Page 46, Image 46

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ow in its sixth year, The Oregon Truffl e Festival features all things truffl e, including
tastings, demonstrations, lectures and classes. Though many of this year’s events
are already sold out, truffl e enthusiasts and those curious about tasting and
learning more about the native fungus can attend the festival’s MarketPlace event
on Sunday, Jan. 30.
Truffl es are a rare, exquisite and expensive indulgence primarily found in European
countries like France and Italy. But Oregon is quickly gaining recognition for being one
of the top spots for harvesting some of the world’s fi nest and most delectable truffl es.
Recognized for their distinct aroma and taste, truffl es described by a wealth of adjectives,
ranging anywhere from “alluring” to “forest fl oor.”
Attendees at the Jan. 30 MarketPlace shindig, located at the Valley River Inn, will
experience fi ve hours of truffl e events, including tastings, artisan foods, fresh truffl es,
a truffl e dog demonstration and a lecture series. “Truffl es are not a fad,” says festival
organizer Leslie Scott. “Having gone to truffl e festivals in Europe, everyone celebrates
truffl es everywhere they are found.”
Here in Oregon, the festival will celebrate its native culinary ingredient by brining a
taste of the old and new world to attendees through educational materials that highlight
sustainable farming and the protection of truffl e habitat. “We have this glorious native
ingredient,” says Scott. “It’s authentically Oregon.”
In addition, attendees will learn about the role truffl es play in Oregon’s history. “What’s
important to me is telling the Oregon experience, as well as that of the old world,” says
Scott. Part of that history includes the recent use of dog hunters to fi nd the ripest and
freshest truffl es in Oregon.
Truffl es can be harvested by the human hand, but it is our canine friends who are able
to detect a truffl e at its peak ripeness. The truffl e dog demonstration will show how these
animals are trained to sniff out truffl es specifi c to Oregon. The state’s native species of
truffl es include two white varieties and one black, each of which is relatively widespread
and easy to harvest.
Another highlight of this year’s event is “SLOW: The Taste of Authenticity.” In
partnership with the Jordan Schnitzer Museum of Art, this Friday night event will feature
art by Douglas Gayeton, a photographer whose work highlights the daily pleasures of
growing, harvesting, preparing and savoring seasonal food. Also included in the night’s
festivities are Alessandro Mondello and Danilo Bernardino of Italy’s most active truffl e
association, Mondo Tartufo. Mondello and Bernardino will engage attendees with a lively
discussion of sensorial analysis, focusing on the complex fl avor notes of truffl es as they
ripen.
According to Scott, truffl es are a powerful olfactory experience when they are shaved
and served over oil. Because truffl e aromas are fat soluble, they can easily impart an
aromatic accent to butter, oils and eggs, among other foods. During the festival, attendees
will discover a variety of methods for cooking with truffl es as well as having a chance to
sample truffl e dishes prepared by renowned chefs.
Admission is $15, though for $20 one can savor all aspects of the MarketPlace event
as well as receiving a commemorative Oregon Truffl e Festival Riedel wine glass and
wine tastings featuring eight of Oregon’s wineries. Participating vendors include Marché
Provisions, Rogue Creamery and many more. ■
The event runs from 11am to 4pm; for more information about the Oregon Truffle Festival, visit www.oregontrufflefestival.
com
10 CHOW! Winter 2011
chow.eugeneweekly.com