With John Junguenet
of Alain Junguenet Selections Thursday, November 7, 2019 • 6:30 pm
Our annual Truffle Kickoff Dinner is Thursday, November 7, 2019. We invited John Junguenet of Alain Junguenet Selections to be our guest host. Alain Junguenet Selections offers a wealth of great wines that fit perfectly with black truffles.
When we choose wines for our annual dinner we look for wines that are strong enough to stand with truffle flavors, yet not interfere with them. We look for wines that have an earthy aroma, are medium-bodied, and low in acidity. We look for wines that do not compete with truffles, matches the earthiness, but also cleanse the palate. If we can find a wine with mushroom notes, even better.
Aged wine pairs perfectly to go with truffles, the aged wine brings out the best in truffle flavors as it begins to acquire an earthy flavor which perfectly complements the earthy tones of the truffle. John Junguenet went deep in his cellars to offer us an unprecedented collection of older Rhône Valley wines.
Scrambled Eggs & Truffles,
Scrambled Hillendale Farms brown eggs, seasoned with truffle butter, garnished with black “Burgundy” truffles.
Vin de Savoie ‘Belemnite’, Domaine Blard, Savoie, France, 2015
Soufflé Di Formaggio, Quail Egg, Black Truffle
Cheese fondue filled with Ubriaco cheese and grated Parmesan-Reggiano cheese, topped with a poached quail egg and freshly shaved black truffles.
St . Peray “Les Figuiers” Blanc, Bernard Gripa, St . Peray, France, 2011
Sea Scallop En Croûte, Black Truffle Butter
A Maine diver sea scallop baked in its natural shell, filled with sliced black ”Burgundy” truffles and truffle butter, wrapped in puff pastry.
Châteauneuf-du-Pape Blanc, “Clos des Papes”, Southern Rhône Valley, France, 2008
Châteauneuf-du-Pape Blanc, “Le Vieux Donjon”, Southern Rhône Valley, France, 2007
Truffle Cappuccino and a purée of fall wild mushrooms and black “Burgundy” truffles, finished with steamed cream.
Beaujolais “Moulin a Vent V .V .”, Hubert Lapierre, Burgundy, France, 2009
Marsannay “Rouge” Joseph Roty, Burgundy, France, 2011
Char-Grilled Coturnix Quail, Black “Burgundy” Truffle Butter Sauce
Char-grilled quail with a chestnut mousseline, finished with black “Burgundy” truffle butter sauce.
Massif d’Uchaux “Clos de la Brussiere” Rouge, Domaine Boisson, Côtes du Rhône Villages, France, 2010
St . Joseph “Le Berceau” Rouge, Bernard Gripa, Nortbern Rhône Valley, France, 2006
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over a Delicata squash filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.
Châteauneuf-du-Pape, “Le Vieux Donjon”, Southern Rhône Valley, France, 2011
Châteauneuf-du-Pape, “Clos des Papes”, Southern Rhône Valley, France, 2008
*Châteauneuf-du-Pape, “Chante le Merle” Rouge, Bosquet des Papes, Southern Rhône Valley, France 2001* Supplemental
Aux Poires, Stilton
Poached Bartlett pear and French vanilla bean ice cream with White “Alba” Truffles and truffle honey