The Seasonal School of Culinary Arts, Laurey’s Catering, and the Asheville Wine Market joined forces on Wednesday, March 3rd at 7:00 pm, to present a wine-paired, truffle-laced dinner for food and fun enthusiasts. The dinner was held at Laurey’s Catering (67 Biltmore Ave) in Asheville, and served in several courses, presented by various chefs from the Seasonal School of Culinary Arts, and presided over by Asheville Wine Market’s Eberhard Heide.
This was an occasion for all aficionados who might not have tasted enough ambrosia at the 2nd Annual National Truffle Fest to soak up some last drops of mid-winter flavor in a relaxed atmosphere.
The menu was as follows:
Fried Green Olives stuffed with Garlic Confit Croque Monsieur with Truffle Mornay (Chef Mary Collins-Shepard) Segura Viudas Cava “Brut Reserva”
Velouté de Courges à la Rapée de Truffe Cream of Buttercup Soup with Grated Truffles (Chef Susi Gott Séguret) 2008 Jean Marc Lafage Côté Est; VDP des Côtes Catalanes
Trumpet Mushroom-Dusted Single Diver Scallop over Celery Root Purée, with Micro Greens & Fennel Slaw (Chef Chris Aquilino) 2008 Joseph Drouhin Macôn-Villages; Burgundy
Chicken Marsala with Wild Mushrooms & Truffled Potatoes au Gratin (Chef Laurey Masterton) 2008 Château de Ségriès Côtes-du-Rhône; Rhône Valley
Chocolate Caramel Hazelnut Tart with Sea Salt and Truffled Crème Fraîche (Chef Debby Maugans) Hazelnut Coffee or Decaf
