Please note: This page contains program information for a festival that has already taken place. Information about the 2014 festival program will be added as details are finalized.
GRAND TRUFFLE DINNER - SOLD OUT!
Saturday, January 26, 2013- Doors open at 6:30 p.m.
The Hilton Eugene Playwright's Hall
Directions to The Hilton
Grand Truffle Dinner Menu
Advance sales only; no tickets will be sold at the door.
Semi-formal attire please.
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| 2011 Grand Dinner |
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| 2011 Grand Dinner |
Join us for an evening of conviviality around the table, as we present our seventh Grand Truffle Dinner featuring Oregon's native winter white and black truffles in a sumptuous five course meal paired with magnificent Oregon wines.
Considered by many to be the pièce de résistance of the weekend, the 2013 Grand Truffle Dinner features five celebrated guest chefs known for their love of fresh, seasonal ingredients.
Grand Truffle Dinner Menu
Grand Truffle Dinner Chefs
Nick Balla
Bar Tartine, San Francisco
 Known for dishes that evoke distant places and a cooking style that draws on slow, subtle, and labor-intensive techniques, Nicolaus Balla has a decidedly global culinary approach.
Born in Michigan, Balla spent time there and in Brooklyn before moving to Budapest for his high school years. In Hungary he lived with a family whose traditional cooking style (replete with backyard slaughter) made an indelible impression.
Restaurant jobs in high school confirmed that he felt very much at home in the kitchen and he ultimately received formal training at the Culinary Institute of America. Read entire Balla bio -->
Elias Cairo
Olympic Provisions, Portland OR
 Salumist, Elias Cairo, grew up first generation Greek-American, with a father who made charcuterie at home. Doing things the old fashioned way was commonplace - a natural influence on his later journey to Europe, to apprentice in the kitchens and butcher shops of masters. It was there that Cairo rediscovered the art of curing meat and found inspiration in the meat markets and mountain towns of the old world. The experience affirmed what he’d been taught all along – handmade is better.
Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old world technique that’s seldom seen in America. The result is Olympic Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past. Read entire Cairo bio -->
Gregory Denton & Gabrielle Quiñónez Denton, Chefs/Owners
Ox Restaurant, Portland OR
 Raised in Rutland, Vermont, Gregory knew he wanted to be a chef from age 4. By age 9 he was already learning to cook in a family-run restaurant.
His formal culinary education began in high school, and he continued his studies and graduated with honors from The Culinary Institute of America.
After completing an externship in the Executive Dining Room of the Central Intelligence Agency, Gregory began his career in fine dining under the classically-trained French chef Richard Blondin at The Refectory Restaurant in Columbus, Ohio. A year and a half later, Gregory moved back home to Vermont to work at the acclaimed Hemingway’s Restaurant in Killington. At Hemingway’s, he quickly moved up the ranks and became the restaurant’s youngest sous chef. He was also exposed to incredible wine and food pairings, which would lead him out west to Napa Valley, California.
Read entire Denton bio -->
Tobi Sovak
Noisette Pastry Kitchen, Eugene OR
 A transplant to Eugene from southern California, Tobi has worked in acclaimed restaurants on both coasts. Trained as an artist, she attended the prestigious Skowhegan School of Painting and Sculpture, and works to incorporate her artistic sensibilities into her pastry work.
After receiving her MFA in fine arts, Tobi lived in NYC, where she began her pastry career. She has also worked in San Francisco and Los Angeles before settling in Eugene, Oregon. Read entire Sovak bio -->
Rocky Maselli
A16 Rockridge, San Francisco, CA
 A Bay Area native, Rocky grew up in the restaurant industry and brings this experience as well as his family’s roots in the Puglia region of Italy to A16 Rockridge. He spent the last 15 years in Oregon’s Willamette Valley, establishing himself as one of the area’s top culinary talents.
He was most recently the Chef/Owner of Osteria Sfizo, a modern Italian restaurant offering a seasonal menu of antipasti, housemade pastas, seafood and meats. In June, he traveled to Naples, Italy, to earn his pizzaiolo certification by the Associazione Vera Pizza Napoletana (VPN). Read entire Maselli bio -->
Because this was our third annual visit to Oregon and the truffle festival in Eugene we wondered what wonderful surprises lay ahead. Each year seemed bigger and better so after a six hour flight from Orlando Florida our imagination took over. We had just sampled truffles during a vacation to Italy so we naturally had to compare the two. We were not disappointed, the food was over the top and hospitality from everyone made for an enjoyable time. The Oregon wines are great and pair perfectly with every truffle dish we ate. I can only say that we look forward to next year's adventure at Oregon's Truffle Festival.
The Gold's & Cornish's -- 2012
PURCHASE TICKETS
Grand Truffle Dinner - $175 - à la carte - SOLD OUT
Saturday, January 26, 2013
Semi-formal attire please.
Advance sales only; no tickets will be sold at the door.
Our eighth anniversary Grand Truffle Dinner features Oregon's native winter white and black truffles in a sumptuous five course meal each prepared by outstanding guest chefs, featuring top chefs from Oregon, and for the first time ever, two acclaimed San Francisco chefs, paired with magnificent Oregon wines.
Read more about the Grand Truffle Dinner -->
REFUND POLICY
Please see our refund policy on our Buy Tickets page. |
