Its one of our favorite times of year at sbe, when Black Winter Truffles, aka “diamonds of the kitchen” are in season. It’s also when the Chef José Andrés culinary team hosts their annual dinner series at SAAM. Taking place Thursdays, Fridays, and Saturdays from January 29 -February 28, this high end culinary concept pairs The Truffle Brothers’ (Michael and Marco Pietroiacovo) findings with the inventive vision of Chef José Andrés’ team to bring happy diners an epic, 16 course meal. We caught up with the Pietroiacovo brothers for a few facts on black truffles vs. white, pairings and products:
- The Black Winter Truffle is the most well known type of Truffle in the world. In some places, Black Winter Truffles are known as the “diamonds of the kitchen,” which was a name given by the French gastronome Brillat-Savarin during the 19th century.
- Black Winter Truffles are in season from November through February.
- Black Winter Truffles are found wild throughout Europe, especially in France, Italy, and Spain. However, in recent years some people have been successful in “farming” Truffles in the United States and Australia.
- Truffles get “farmed” by planting trees, such as oak trees and chestnut trees, in the right soil where Truffles are known to grow.
- Black Winter Truffles have a greater subtle aroma than White Truffles. They are pleasant without being strong enough to overpower other flavors in a dish.
- Black Winter Truffles can be combined with cheeses, meats, fish, pasta, soups, etc. Black Winter Truffles are easier to feature in dishes vs. White Truffles. The White Truffles are at its best in rich dishes.
- Truffle Brothers’ products have been featured in everything from Truffle Honey, Truffle Salt and Truffle Sauce for pizza, hamburgers, risotto and more.
The annual Black Truffle Dinner Series at The Bazaar by José Andrés at SLS Beverly Hills is available Thursday, Friday and Saturday evenings from January 29 – February 28. $275 per guest, with wine pairing options available. Don’t forget to book HERE or call (310) 773-5460 as space is limited!