So I had the wonderous opportunity to get to do a dinner for Heather and a few of her law school friends on NYE.  The best part was the theme ingredient truffles.  In the six course indulgence I was able to use truffles in almost every way imaginable.  So rather than going into details about how much I truly love truffles in every way shape and form, I’ll go ahead and skip to the mouth watering menu for all you fanatics.

First Course

Truffle Salumi with Sicilian and Black Cerignola Olives.

Second Course

Winter White Truffle Pizza with Cauliflower, Ricotta, Quadrella De Buffala, and fresh Oregano.

Third Course

Mixed Green Salad with Truffle Honey viniagrette.

Fourth Course

Risotto with Asparagus, Fresh Burgundy Truffles, White Truffle oil and Grand Cru Pecorino Romano.

Fifth Course

Roasted Pork Loin Rubbed with Oregano Salt, Sauteed Haricot Verts and a Truffled Pan jus with Demi-Glace

Sixth Course

Boschetto De Tartufo Cheese served with Membrillo (Quince Preserve)

This was a very happy menu for me to be able to create and for my guests to be able to eat.  At the end of the meal I ended up blushing when one of the guests recommend a round of applause.  Truly it was my honor to be able to create so many wonderful combinations for the guests.