I will be there on October 25th. Any recommendations on where to stay? Did you take a train into the city or fly in? Any suggestions or info would be helpful. Currently you have JavaScript disabled. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser. Atlanta food and restaurant blog The Blissful Glutton Atlanta food and restaurant blog.
Photo from nymag. Re: White truffle season is here posted by: Katie B. Fresh truffles and more check our website Thank you Luis. Post a comment Name:. Next article ». About Jennifer. My Atlanta Favorites. Tweet tweet No Tweets available. Login as Admin to see more details. Follow me. Hailing from select parts of Europe—primarily France and Italy—the small round bulbs are prized for their pungent fragrance and subtle earthy notes.
Dishes constantly change with supply, so call ahead if you have your heart set on the decadent fungi. Executive chef Gerry Klaskala serves up a rich black truffle and mushroom risotto as an ode to fall. He imports black Perigord truffles from France to shave over a decadent risotto laced with chanterelle and oyster mushrooms—also gems foraged in cooler weather—and Parmigianno-Reggiano cheese. He added that as the season progresses, the truffle crop becomes richer.
Before finishing the dish with white truffles, Belline tops it with celery three ways: shaved raw celery hearts, pickled celery hearts, and blanched celery leaves. He poaches them in truffle juice and puts them up in large canning jars to add to steaks or use for special occasions. Known for its handmade pastas, No. The early autumn truffle can be harvested through late winter, according to chef Andrew Isabella. His truffles are overnighted from Italy for the freshest possible results.
Isabella says a scallop crudo dish with Meyer lemon is in the works to showcase his next batch of black beauties. Resident truffle expert at Restaurant Eugene, chef Brian Jones waxes poetic on the intoxicating aroma of the autumn bounty. Recently, Jones glazed fingerling sweet potatoes in sorghum syrup and served them over pureed Georgia-grown turmeric topped with lardo and shaved truffles.
He has also used white truffles to infuse creamy grits and turmeric, and he plans to bring that combination of flavors back to the menu very soon. Sign in. Log into your account.
0コメント