Napa Truffle Festival, Days 2 and 3
What a whirlwind! From Friday through Monday we spoke with many fascinating people over truffles and wine. We shared with you the highlights of the first two days of food at the Napa Truffle Festival, and now we will cover Saturday’s dinner and Sunday’s lunch.
Saturday night was the uber-fancy dinner at La Toque. It started with passed appetizers and champagne before moving to the other four courses at the table, and we had the pleasure of sitting with two other lovely couples. All of the dishes were phenomenal, but the one that stood out the most to us was the second course of duck fat poached salmon. The salmon was beyond delicate, moist, and succulent, “on the borderline of being not cooked but it was, that’s how tender it was,” says Zach. The hedgehog salad was delightful, and the sweetness of the celery root puree was a nice compliment to the whole dish. The truffles were just icing on the cake, so to speak. There was one vegetarian at the table, and her courses looked as fabulous as ours were. Here’s the other courses (and sorry that we snapped only two of the veggie plates):
We slept in on Sunday and skipped the mushroom foraging excursion, but joined the gang at Beringer Vineyards for lunch and a cooking demonstration by Chef Nico Chessa and the Vineyards’ Chef Maurine Sarjeant. We had the delight of learning the recipes of three of the four courses served, and Chef Nico was a wonderful teacher and entertainer.
The second and third days of truffles and wine pairing were overwhelmingly delicious. Thank you, Beringer, for your perfect pairings at our last sit-down together at the Napa Truffle Festival.