This sounds kinda cool. Press release here:
The First Annual National Truffle Fest, sponsored by the National Truffle Grower’s Association (http://www.trufflegrowers.com) will be held in Asheville, North Carolina March 5th – 8th, 2009. The three-day fest features fresh truffles, fresh talent, and fabulous flavors for true truffle aficionados and those epicurious folks intrigued by the rare mushroom. Detailed information and registration information is available athttp://www.nationaltrufflefest.com.
The National Truffle Fest will feature prolific truffle growers in North America and beyond, including Jose Barbarín, General Manager, Arotz, Soria, Spain, the largest truffle orchard in the world with 350,00 truffle trees; Rosario Safina, author and founder of da Rosario Truffle Products; Tom Michaels, PhD, Tennessee Truffles, Tim Terry, Truffles Australis speaking on the Australian truffle industry and market, Franklin Garland, President, Garland Truffles, Inc. (shown here holding a truffle found on December 10, 2008 in NC), Robin Weant, founder, Patria Properties, specializing in real estate for vineyards and truffle orchards, Jack Ponticelli, CEO and co-founder, Piedmont Valley Truffles, largest orchard in North Carolina. Our emcee will be Jane Morgan Smith, President, NATGA and Keep Your Fork Farm.
Culinary masters will intrigue truffle aficionados and the epicurean folks with cooking demonstrations, fine Winemaker Dinners, the Truffle Cook-Off, and will culminate in a rare 7 course meal prepared by 7 chefs from around the world including Todd Gray, chef/owner of Washington D.C.’s Equinox Restaurant, Walter Royal, Iron Chef winner, one of 50 master chefs in the United States, one of Top Five Chefs in the Southeast, and executive chef of the Angus Barn in Raleigh, N.C; Jim Anile, Owner and Executive Chef, Revolution Restaurant and James Beard winner; Carlos Cordon, owner Los Ranchos (written up in the Miami Herald as the best steak house in Central America) and Kakao, with chains in Guatemala, Brazil, and Miami; Jules Pernell, Jr., CEC, FMP, Executive Chef/Instructor, University of South Carolina Colleges Of Hospitality; Paul Kellum, Executive Chef, The Umstead Spa and Hotel; Chef Sam Poley, Durham Catering Company; Kyle Krieger, Executive Chef, Noble’s Restaurant; Susi Gott Séguret, Director, Swannoa School of Culinary Arts for ½ of year, chef in France for ½ of year; Colin Auchincloss, Executive Chef, Azure Grill; Mary Beth Manning, L’Acadamie de Cuisine, Maryland.