Truffle Trouble: Myths, Mania & Maximalist Cheese Pairings

Truffles ignite obsession—and no wonder. Their aroma transforms cheese, pasta, and eggs into something primal. But are you getting the real thing? And how do you pair truffle-forward dishes with wine without losing balance? This class digs into the history, science, and luxury of truffles, and features a lineup of composed plates where truffle (and truffle cheese) shines without overpowering.

Sample Plates:

• Truffle brie toast with wild mushroom duxelles
• Fresh tagliatelle with robiola, black truffle butter & aged balsamic
• Poached egg with shaved Alba truffle & creamy taleggio polenta
• Truffle honey panna cotta with Parmigiano crisp

Pairings: Aged Champagne, Nebbiolo, dry Madeira, white Burgundy

Limited Seating | Tickets Required