It’s amazing what you can learn in 20 minutes at the Atlanta Food & Wine Festival. The Truffles: Much Mystery, Little Mastery talk given by Dr. Tom Michaels of Tennessee Tuffle, LLC and Chef Brian Jones, taught me that there are 10 different truffle species of culinary interest, but only four are able to be cultivated.
Mostly these are the Perigord truffle, but watch out for inferior substitutes like the musk truffle or Chinese truffle that don’t have the pungency or flavor of the Perigord. Chef Jones wowed the crowd with a simple truffle hollandaise sauce that consisted of:
- White wine
- A little lemon juice
- A few drops of Tabasco
- Emulsify the mixture with clarified butter
- Add finely chopped truffles at the end
The flavor of truffles is brought out by warmth, so serve with dishes like pasta and risotto where the heat of the dish will gently warm the truffles and you’ll be in for a special treat. The Atlanta Food & Wine Festival is going on all weekend, so be sure to get down to the Loew’s Hotel to learn a lot and taste even more!