Chef Harrison Littell of Five Loaves Catering really outdid himself with every detail of this meal. Each morsel was executed to perfection. He and his wife Andrea are behind the blog TowniesWS. It's always fun to meet fellow Triad bloggers and dine with other local foodies. We took our seats and noticed pats of truffle butter, topped with more shaved truffles at each table. But where was the bread you ask? It was utter torture waiting for it to arrive.
The evening began with a Chocolate Truffle-making demo, to keep with the theme, while we indulged in Truffled Deviled Eggs. My guest said these deviled eggs were the best she had ever eaten, and they were certainly delicious. My egg was purple, from beet juice, which didn't alter the flavor. A yummy mustard and mayonaise filling is made extra special with truffles, and is piped into perfectly cooked egg whites (or egg purples). Homemade creme fraiche and Atlantic Sturgeon caviar top it off. It had a great mouthfeel. Raffaldini Vineyards kindly paired each course with a wine, and we enjoyed the Pinot Grigio with the eggs. I could already tell it would be a fabulous evening.
The description of the first course had my mouth watering the moment I read it: beautfiul ribbons of homemade Tagliatelle pasta is topped with shaved truffles, goat cheese, browned butter (a FAVE) and a sprinkling of parsley for color. The aroma was irresistable. This dish had a perfect salty bite, and the combination of browned butter and truffles truly sent it over the top. The noodles were a nice al dente and it paired beautifully with Raffaldini's Sangiovese.
|Are you kidding with these truffles? Insanity!|
|Are those truffles or figs I spy? Lucky for me - BOTH.|
|It's like this dish took a bath in truffles.|
|Check out those flecks of truffles in the custard! And in the shortbread!|