Chef Sylvain Portay of The Dining Room at The Ritz-Carlton San Francisco looks at summer truffles as an opportunity to incorporate a seasonal product into his summer menu so his guests can experience new items. He believes that while summer truffles are light, they subtly heighten the flavor of the dish while adding to the presentation. Rocco DiSpirito, chef at Union Pacific in New York City, canned about 200 pounds of winter truffles this year. It feels good to throw it into things. But, it's not all work and no play.
Summer truffles give reason to experiment.
So, if you' re feeling sassy one evening, shave a little extra on top of that VIP's summer truffle special. All rights reserved.