I Like to Hang Out with the Fungi in the Room

Because when it comes to the truffle, better known to some officially as "an edible body of a group of fungi in the genus," known to me as my g-d that tastes good, that's the only thing I need to be around at a party.

Luckily, genius fellow food blogger Erika of In Erika's Kitchen understands the truffle lovin' better than anyone and celebrated by holding her 2nd Annual Trufflepalooza.  13, count them, 13 courses of delectable, scrumptious truffle laced and braced dishes were passed along the milling guests in the crowd. With each new course from the Corn Veloute generously topped with Black Truffle, to the creamy and perfectly cooked Risotto with Truffles, to the Filet Mignon with Truffle Butter (to die!) I got closer to heaven.  I couldn't pick a favorite dish; everything was spot-on!

Truffles are naturally gluten-free folks, and a good portion of the menu for Trufflepalooza also turned out to be GF (go Erika!)  And man, do I love truffles.  The scent, the flavor, hell I'll even take the look of them despite the fact that they resemble giant pieces of coal.

Winter Truffles, pictured courtesy of Sabatino Tartufi Website

The black summer truffles, which were in their prime, in addition to truffle products, were from Sabatino Tartufi.  Having brought back truffle products from Italy, I can definitely say that Sabatino Tartufi provides products of that exact same high-quality, cravable, and lust-inducing spell that you would expect from the Italian gourmet around the corner.  I am an especially big fan of their Truffle Honey; if I had it in my apartment, it would not last long.

In short, my truffle-induced coma was happily embraced.  I can only hope that Erika continues to have these for the rest of our lives.

Please check out her blog, www.inerikaskitchen.com, for the recipes that were used for this and last year's Trufflepaloozas.

Peace, love, and truffles :)