For the past three years I have wanted to attend some part of the Oregon Truffle Festival.  It happens that Oregon is a super place to grow truffles and indeed there is an Oregon truffle (actually more than one).  Jack Czarnecki, who owns the Joel Palmer House (wonderful restaurant in Dayton, OR)  is a full blown nut when it comes to Oregon truffles.  Jack has been cooking with them and serving them in his restaurant for years.  He also makes a white truffle oil that is fabulous.  Now Dr. Charles Lefevre, who has his Ph.D is Forest Mycology, has started to inoculate trees (specifically hazelnut and oak) with spores from Tuber melanosporum which is the famed black Périgord truffle from France.  I’m sure that you can see where this is going.  I think that having a small (1/2 acre?) plot of French truffles would be absolutely awesome.  Not sure about training the dog or the pig, but one thing at a time.  Depending on the tree host it takes anywhere from three to nine years for a harvest (yes, this demands even more patience than grapes….although the time from harvest to tummy is muuuuuuuuch shorter!).

This year we made it to the festival.  My appetite is more whetted than before!

New World Truffieres Booth sans Dr. Charles Lefevre

Oregon Whites Used by Jack Czarnecki for his Truffle Oil

Jack's Booth

The Man Himself, Jack Czarnecki

Oregon Black Truffle

Oregon White Truffle

Truffles Are Becoming Big Business

Hmmm, More than Truffles

Maria Ponzi Pouring for Her Family Winery

Barbara Gross, Copper Mountain with her Biodynamic Balsamic Vinegar

Carole Stevens, Folin Cellars, with her KILLER Grenache from SoOregon

And Home to the Stock Pot for Sunday Supper