White truffle AND burrata alert!

By Michele Laudig Yes, it might be a teensy bit premature to start thinking about white truffles -- one of the most mysterious and heavenly things I've ever eaten -- but I get a lot of satisfaction just knowing the season is right around the corner. Thanks to the fine...

By Michele Laudig

September 11, 2008

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By Michele Laudig

Yes, it might be a teensy bit premature to start thinking about white truffles -- one of the most mysterious and heavenly things I've ever eaten -- but I get a lot of satisfaction just knowing the season is right around the corner.

Thanks to the fine peeps at Tapino, now I'm full-on craving them, as I just got a hold of the menu for their special White Truffle Dinner on November 12. I know, November feels like a millions years away, but I suspect this thing will fill up pretty quickly. Plus, it's $125 plus tax and gratuity, so this will give you time to start saving your nickels...

(Of course, before then, Tapino's doing another two Locavore dinners as well, featuring Arizona wines from Page Springs Cellars and Arizona Stronghold, on October 7 and 8.)

Anyway, get a look at this truffle dinner menu (I could go for the burrata dessert right this very second!): FIRST COURSE Pot pie of butter poached lobster, chanterelles, and fontina cheese Wine Pairing: Michel Turgy Blanc de Blanc NV / France

SECOND COURSE Sous vide of pork belly with truffles and foie gras Wine Pairing: Dr. Loosen Riesling Wehlener Sonnenhur Auslese 2006

THIRD COURSE Tagliatelle pasta with shaved grande cru pecorino and shirred duck egg Wine Pairing: Owen Roe Kilmore Pinot Noir 2007 / Oregon

FOURTH COURSE Pan roasted veal loin and smoked sturgeon with yukon pomme puree, veal jus and roasted cauliflower Wine Pairing: Prinsi “Gaia Principie” Barberesco 2004 / Piedmont, Italy

SWEET ENDINGS Mascarpone and burrata with truffle honey and shaved white truffle Wine Pairing: Yalumba Botrytis Viognier 2006 / Australia

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