Truffle orchards are highly profitable and are an excelent and viable way to Udiversify land usage. nlike the white truffles of Italy, European black truffles can be and have been cultivated for decades, and truffle orchards are extremely compatible with vineyards. In fact, growing black truffles can be seven to ten times more profitable than growing grapes. Based on data calculated on average per acre for both chardonnay grapes and black truffles in full production, truffles yield a profit of roughly $30,000-40,000 per acre, compared to about $3,600-5,000 per acre for grapes. This dramatic difference is due to the much higher revenue per acre from truffles, and considerably less labor and maintenance costs compared to grapes. And truffle orchards continue to produce for 40-80 years, whereas grape vines often decline in productivity and must be replaced every few decades. These compelling economics explain why in France it is common for vineyards to rip out lowproducing vines and replace them with truffleinoculated trees. While there are many varieties of truffles (hundreds, in fact), ATC focuses on only the two top European black species: • Tuber melanosporum (black Périgord truffle, aka winter truffle) • Tuber aestivum/uncinatum (black Burgundy truffle, aka summer truffle) ATC partners with the Napa and Sonoma County Farm Bureaus to present a series of workshops on truffle cultivation. For information, visit www.americantruffle.com NOV E M B E R / D E C E M B E R 2 0 1 3 23 The remarkable science behind black truffle cultivation was brought to North America by Robert Chang, Partner and Managing Director of American Truffle Company (ATC), based in the Bay Area. He, along with his partner and chief scientist Dr. Paul Thomas, based in London, are on a mission to bring these rare and elusive fungi to the forefront of global farming, hence to the kitchens of passionate chefs and the tables of hungry diners. It’s not enough to just cultivate truffles; one must consume them—well and often! To that end, the American Truffle Company presents an annual Napa Truffle Festival, combining world class cuisine with cutting edge truffle science. The fourth annual Napa Truffle Festival, January 17-20, will again showcase the venerated black winter Périgord truffle, tuber melanosporum (aka “black diamond”), while bringing together a unique gathering of leading truffle cultivation experts and scientists, special guests from the food and wine world, and internationally-renowned Michelin star chefs to discuss, examine, probe, prepare, demonstrate and, finally, pair truffles with wines to feast upon for breakfast, lunch and dinner! Highlights of the festival include truffle cultivation programs, exclusive winery lunches, cooking demos, a grand Truffles & Wine Dinner at La Toque restaurant prepared by Michelin Star chefs, a wild mushroom forage and an excursion to the Sinskey Vineyards truffle orchard with Rico the truffle dog to sniff things out (petting allowed). New this year is a Friday program for potential growers interested in learning more about truffle cultivation. This in-depth session with Robert Chang and Dr. Paul Thomas provides an overview of the science, methodology and business involved in truffle cultivation. The Festival concludes on Monday with a lively Napa Truffle Festival Marketplace showcasing the local wines, artisanal vendors and specialty food products of the Napa Valley—all under one roof at Oxbow Public Market. Here you will see cooking demos, taste wine, shop for truffle accoutrements and sample a diverse assortment of truffle dishes prepared by the Marketplace vendors—from truffled eggs and pasta, to pizza, enchiladas and cheese, plus a chance to win your own black diamond (truffle, that is). This portion of the festival is FREE to the public. Donations are welcome to benefit the Napa Valley Food Bank / CAN-V. The beautiful Westin Verasa in downtown Napa serves as the host venue, offering a special rate for the Festival weekend. For more information and to purchase tickets, visit www.napatrufflefestival.com WINERY HOSTS • Saturday, January 18 In the midst of Saturday’s All About Truffles programs, you will be whisked off for a winery tour and truffle lunch at the gracious Nickel & Nickel winery, a renovated farmstead showcasing classic barn architecture. The truffle lunch menu, prepared by the winery’s Executive Chef Trevor Eliason and one of the Michelin star guest chefs, will be paired with Nickel & Nickel’s gorgeous single vineyard wines. • Sunday, January 19 On Sunday, after the early morning Wild Mushroom Forage, you will be transported to the stunning HALL— a 21st century state-of-the-art winery with modern art and an outdoor sculpture garden—for a tour, followed by a cooking demo and truffle lunch prepared by a Michelin star guest chef, and paired with HALL’s superb single vineyard and limited-production wines. MICHELIN STAR CHEFS • Host Chef Ken Frank Executive Chef and Owner of La Toque, Napa • Chef Alessandro Boglione Executive Chef and Owner of Ristorante al Castello, Castello di Grinzane di Cavour, Italy • Carrie Nahabedian Executive Chef and Owner of NAHA, Chicago . . . and more to be announced Chef Dominique Orsini of Silver Oak makes truffle pizza Chef Maurine Sarjeant of Beringer prepares lunch with Michelin star guest Chef Nico Chessa of Valentino Restaurant The tables are set for the Truffles & Wine Dinner at La Toque 4th Annual napa truffle festival Friday -Monday , January 17-20, 2014 Host venue: Westin Verasa in downtown Napa. Special room rates available for festival-goers. For information and to reserve tickets, visit the website at www.napatrufflefestival.com The Napa Truffle Festival is hosted by the American Truffle Company.
NVLife_NovDec_2013
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