EUGENE, Ore. – The Oregon Truffle Festival today announced its 2013 chef line-up featuring nationally and internationally recognized chefs from San Francisco to Sooke, British Columbia. More than 20 chefs will prepare truffle-infused dishes at more than a dozen culinary events during the festival, happening Jan. 25-27.
Five weekend packages and several a la carte options are available at the Oregon Truffle Festival, including multi-course truffle and wine dinners; cultivation seminars; truffle dog trainings; cooking classes; winery luncheons; truffle forays; farm tours; and a fresh truffle marketplace.
Considered by many as the pièce de résistance of the weekend, the 2013 Grand Truffle Dinner features six celebrated guest chefs, each preparing a course paired with renowned Oregon wines.
2013 Oregon Truffle Festival Grand Dinner Chefs:
- Nick Balla, Bar Tartine, San Francisco, Calif.
- Elias Cairo, Olympic Provisions, Portland, Ore.
- Greg Denton, Ox, Portland, Ore.
- Gabrielle Quiñónez Denton, Ox, Portland, Ore.
- Rocky Maselli, A16, San Francisco, Calif.
- Tobi Sovak, Noisette Pastry Kitchen, Eugene, Ore.
The festival also welcomes the return of Robin Jackson of Sooke Harbour House in Sooke, British Columbia as the featured chef. Sooke Harbour House was recently recognized as one of theWorld’s Best Hotels and Resorts by Conde Nast Traveler and the No. 1 Most Popular Restaurant on Vancouver Island by Zagat.
Keeping with the festival theme, The Wild Table, Robin will join master forager Connie Green in the forests of Oregon to gather winter’s bounty for Friday evening’s opening gala, promised to be a “feast for the senses” according to festival organizer Leslie Scott.
Weekend packages and tickets to the Grand Truffle Dinner can be purchased online at www.oregontrufflefestival.com. For more information on event packages, pricing and each of the acclaimed chefs, contact Oregon Truffle Festival co-founder Leslie Scott at (503) 296-5929, or visit the Oregon Truffle Festival website.
Source: Oregon Truffle Festival
