PDX30_sec8_Truffles_AWPRESS _Layout 1 11/24/14 11:40 PM Page 120 PDX30_sec8_Truffles_AWPRESS _Layout 1 11/24/14 5:14 AM Page 121

T ruff led h en le g with leeks, s paghetti TO DRINK ni, blac er JASON FRENCH k pepper & truffle butt The protein neutrality of this dish lends itself to red or Jason French is the chef and owner white wine. There are so of Ned Ludd, a Northeast Portland Recipe by CHEF JASON FRENCH many great wineries in craft kitchen fueled by a mighty RECIPE FOLLOWS ON PAGE 122 Oregon, but one of the wood-fired oven. On Mondays, region’s best producers is the restaurant hosts a hip-hop Jason Lett and the team at pizza night called Pizza Monday. Eyrie Vineyards. Eyrie’s Most recently, he opened Elder 2013 Estate Chardonnay or Hall, an event and gathering space 2012 Willamette Valley offering craft cooking classes Pinot Noir will balance the and a supper series. richness of the dish without

diminishing the aromatic { and flavor of the truffles. PDX30_sec8_Truffles_AWPRESS _Layout 1 11/24/14 5:14 AM Page 122 PDX30_sec8_Truffles_AWPRESS _Layout 1 11/24/14 11:40 PM Page 123

HERE’S A FEW EVENTS 2015 OREGON TRUFFLE FESTIVAL Truffled Hen Leg With NOT TO MISS AT THE Leeks, Spaghettini, Black OREGON TRUFFLE FESTIVAL Jan 15-25, 2015 Pepper & Truffle Butter oregontrufflefestival.com (serves 4-6) Better Together: Black & White Dinner Series Portland, Jan 15-18, 2015 4 hen legs, skin on (Choose from three restaurants). The chef lineup includes 2 leeks Vitaly Paley, chef/owner of Paley’s Place and Imperial Restaurant; Jason French, chef/owner of Ned Ludd and 4-6 oz fresh Oregon Black truffle Elder Hall; and Executive Chef Sarah Schafer of Irving Oregon Truffle Street Kitchen. Festival’s 1/2 lb softened butter Grand Truffle Dinner Small bunch thyme ( ) Walk on the Wild Side – Portland Friday Jan 16, 6:30-9:30pm 1 box spaghetti, or 1 lb fresh pasta (World Forestry Center) 1/2 cup white wine Friday Night Walk Around Chef Showcase and Oregon Handpicked in Oregon juice of 1 lemon Truffle Celebration. Oregon and Northwest chefs will each showcase two dishes of Oregon black and white truffles. 100% Natural good quality parmesan cheese for grating Chefs include: Elias Cairo, Olympic Provisions (Portland), oregontruffleoil.com Salt & pepper to taste Jason Wilson, Crush (Seattle); Jason Stoller Smith, Tim- berline Lodge (Mount Hood); Stephanie Kimmel, Marché From Jack (Eugene); Justin Wills, Restaurant Beck (Depoe Bay); Tyler Czarnecki’s kitchen at Malek, Salt & Straw (Portland); Gregory Gourdet, Depar- the Joel Palmer House METHOD © Langdon Cook ture Restaurant + Lounge (Portland); Brian McCracken in Dayton, Oregon 1. Preheat an oven to 425°F. Chop the truffles, and Dana Tough, Spur Gastropub (Seattle) comes the first all- reserving one truffle for slicing. Mix 1/2 the natural truffle oil ever produced in the Celebrating all things truffles, Oregon Truffle Festival, now in its 10th chopped truffles with 1/2 the softened butter. Walk on the Wild Side – Eugene Truffle-topia United States. Made year, expands to two weekends of festivities Jan 15-25 with culinary Season with a pinch of salt and pepper. Friday Jan 23, 6:30-9:30pm (Emerald Valley Resort) entirely from wild A week long events in Yamhill wine country and Portland in addition to Eugene, where Oregon truffles, this 2. Thinly slice leek greens and wash under Walk Around Tasting/Pairing. Chefs will prepare small it all began. Attendees will find many epicurean opportunities ranging unique product with celebration cold water to remove excess dirt. Place in a plates of both Oregon black and white truffles, paired with from informal dining and wine tastings to gourmet multi-course lunch- its rich, sumptuous roasting pan. Strip thyme leaves from the Oregon wine, beer and spirits. of all things eons and dinners. Over 50 top chefs from around the country will be flavor and aroma will stem. Add cup of white wine to pan. preparing extraordinary truffle dishes paired with wines and spirits enhance your larder truffle! Oregon Truffle Festival Cooking Class throughout the festival. Events include forums on growing and harvest- 3. Pull the skin back off of the chicken. Season Eugene, Sunday Jan 25, 2-4:30pm with a truly unique the chicken flesh with salt & pepper. Spread culinary treasure. ing truffles, cooking classes, “hands-on” foraging expeditions, truffle truffle butter on the chicken flesh. Replace Oregon Truffle Marketplace – Newberg dog training classes and the first ever “JORIAD” National Truffle Dog Oregon Black Truffle skin back over meat and place legs over the Sunday Jan 18, 11am-4pm Championship. The event attracts national and international truffle ex- Oil can at first come (Chehalem Cultural Center) perts, chefs, cookbook and foraging authors, food and wine enthusiasts chopped leek tops in the pan. Cover the pan across in the nose as and lots of press. with parchment paper and foil. Event includes truffle tastings, artisan foods, fresh truf- excessively pungent, fles, a truffle dog demonstration, and lecture series. 4. Place the chicken on the top rack of the earthy and organic. Upon aeration aro- oven and bake for 15 minutes, reduce the Oregon Truffle Marketplace – Eugene mas of chocolate, co- heat to 300°F and continue to bake for 40 Sunday Jan 25, 11am-4pm (Hilton Eugene) conut, and pineapple (see above) minutes. Remove the foil and parchment for begin to show them- the last 20 minutes. selves along with For the complete schedule of events, go to: their earthy qualities. 5. While the chicken cooks, bring well sea- oregontrufflefestival.com soned pasta water to a boil. Thinly slice the Oregon White Truffle white of the leek and saute in the remaining Oil is floral and butter. Cook the pasta and drain and add to herbal with strong BUYING FRESH the sautéed leeks. Add the remaining hints of garlic and chopped truffles and toss with lemon. Divide onion grass and even TRUFFLES amongst 4 plates. lychee. However, it may first smell like Oregon truffles are generally available from November to March, but are not always for 6. Remove the chicken and place a leg on the petrol. Some people sale at the market so it's best to buy them as soon as you see them. Fresh, mature truffles pasta on each plate. Spoon any juices from experience an aroma will have a delicious odor and be nearly firm to the touch. Look for floral and fruity notes the pan over the chicken, grate the cheese like old oil and some in black truffles and spicy scents in white truffles. Avoid any truffles reminiscent of am- over the pasta and shave the truffle to finish. smell nothing at all. monia or with soft spots as they are probably old. What to expect: Like wine, truffle oil Taking care not to bruise the truffles, use them right away for optimal flavor or wrap them “There are so many great wineries in Oregon right now but one of the region’s best benefits from some in paper towels and refrigerate for 2-3 days. When you are ready to prepare your mush- producers is Jason Lett and the team at Eyrie Vineyards. They are a vital part of the aeration to show off room meal, keep in mind that you don’t cook the truffle itself as heat destroys the delicate great storytelling and great wine that complements the natural bounty of the region its complex and flavors. Instead, try shaving or grating the truffle into your recipe. And a little goes a long and the amazing fabric of our culinary community.” ~Jason French, Ned Ludd beguiling aromas. way, so paper-thin shavings or delicately sliced rounds are plenty for most recipes. © Langdon Cook

122 PortraitMagazine.com PortraitMagazine.com 123