CBS News highlights ATC truffle harvest

ATC In The Media

Fox News covers ATC and Napa Truffle Festival, highlighting Chief Truffle Officer Robert Chang, The Truffle Hunters and their dogs, plus guest reactions at the festival.

Fox News Highlights ATC & the Napa Truffle Festival

ATC In The Media

A luxurious twist on the classic French dessert, this velvety crème brûlée is infused with vanilla and black truffle, creating an elegant harmony of sweet and savory notes worthy of a fine dining finale. INGREDIENTS: Serves 6 Truffle Crème Brûlée 1 cup heavy cream 3 eggs ¼ cup granulated sugar 1 vanilla bean 2 oz black truffles, finely chopped DIRECTIONS: Truffle Crème BrûléeSplit the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the cream and bring just to a simmer. While the cream is heating, whisk together the eggs and sugar until pale yellow and slightly thickened. Slowly ladle the hot cream into the egg-sugar mixture while whisking continuously to temper the eggs. Remove the vanilla pod, then strain the mixture through a fine chinois for a smooth custard. Fold in the finely chopped truffles. Pour the custard into a shallow baking dish or individual ramekins, filling to a depth of ½–¾ inch. Place in a warm water bath and bake at 300°F (150°C) for 30–35 minutes, or until the custard is just set with a slight wobble in the center. Remove from the water bath and refrigerate immediately. Chill completely until set. PlatingGarnish each portion with freshly shaved truffle before serving. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.

Truffle Crème Brûlée

Recipes

A silken, earthy soup showcasing the nutty sweetness of sunchokes, balanced with aromatic shallots and garlic, and finished with truffle-scented cream and crisp sunchoke chips for a refined presentation. INGREDIENTS: Serves about 18 espresso cups Sunchoke Velouté ¼ lb (115 g) unsalted butter 2 lbs (1.1 kg) sunchokes, cleaned and roughly chopped ½ lb celery root, diced 2 cups minced shallots 2 garlic cloves, minced Salt and freshly ground black pepper, to taste 1 quart (1 L) chicken stock Truffle Cream and Garnish 1 cup heavy cream or mascarpone, whipped to soft peaks Fresh truffle pieces, to taste (folded into whipped cream with a pinch of salt) ½ sunchoke, thinly sliced for chips Salt, to taste DIRECTIONS: Sunchoke VeloutéIn a heavy pot over medium heat, melt the butter. Add the minced shallots and cook gently without coloration until soft and aromatic. Add the garlic and continue cooking for a few minutes, still avoiding any browning. Add the chopped sunchokes and celery root, stirring to coat in the butter-shallot mixture. Pour in the chicken stock and bring to a gentle simmer. Cook for about 45 minutes, or until the sunchokes are completely tender. Allow the mixture to cool slightly. Working in batches, fill the blender no more than one-third full and blend each batch, starting on low and increasing to high until completely smooth. Hold the lid firmly while blending. Season to taste with salt and pepper. For a refined texture, strain through a fine chinois. Truffle Cream and GarnishGently fold truffle pieces and a pinch of salt into the softly whipped cream or mascarpone. Slice the reserved half sunchoke paper-thin and fry or bake until crisp. Season lightly with salt. PlatingServe the velouté piping hot in espresso or demi-tasse cups. Finish each portion with a spoonful of truffle cream and a crisp sunchoke chip. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.

Sunchoke (Jerusalem Artichoke) Velouté

Recipes

A luxurious and comforting risotto layered with the sweetness of leeks, the depth of Parmesan, and the earthiness of wild mushrooms—finished with a touch of truffle and Sauce Périgourdine for an elegant flourish. INGREDIENTS: Serves 4 Base Risotto Preparation 2 Tbsp vegetable oil 1 onion, minced (small dice) 2 leeks, white parts only, small dice, washed and well-drained 1 cup Carnaroli Acquerello rice 1 cup dry white wine 2 cups chicken stock, mushroom stock, or Parmesan stock Finishing the Risotto 2 Tbsp minced shallots 1 Tbsp vegetable oil 2–2½ cups Parmesan stock, chicken stock, or mushroom stock 1 Tbsp extra-virgin olive oil ¼ cup Parmigiano-Reggiano, freshly grated 1 Tbsp crème fraîche 2 Tbsp unsalted butter, room temperature Juice of ½ lemon Mixed mushrooms, as needed (from garnish) Wild Mushroom Garnish 1 lb mixed mushrooms (chanterelles, black trumpets, hen-of-the-woods, oysters, trumpet royale, etc.) 2 shallots, minced 4 garlic cloves, minced 2 sprigs fresh thyme Salt and freshly ground black pepper 5 oz (115 g) butter Parmesan Stock 1 lb Parmesan rinds Water, as needed Truffle and Périgourdine Sauce ½ cup Madeira wine 1½ cups veal stock Fresh truffles, shaved Fleur de sel, to taste DIRECTIONS: Base Risotto PreparationIn a heavy-bottomed sauté pan, warm the vegetable oil over medium heat. Add the minced onion and leeks and cook gently until soft and translucent, without coloration. Add the rice and stir continuously for 4–5 minutes to lightly toast without browning. Add the white wine and allow it to reduce without stirring for 3–4 minutes. Once mostly evaporated, begin stirring the rice. Add enough stock to cover, bring to a boil, and simmer for about 5 minutes or until absorbed. Transfer the partially cooked rice to a half sheet pan or hotel pan, spread evenly, cover with plastic wrap, and refrigerate until needed. Finishing the RisottoIn a deep sauté pan over medium heat, warm the vegetable oil and add the minced shallots. Sweat until translucent. Add ½ cup stock and bring to a boil. Add the pre-cooked rice and stir over high heat until the liquid evaporates. Continue adding stock in ½-cup increments, letting each addition absorb before adding the next. Taste frequently to monitor doneness; the rice should be tender with a slight bite. Fold in the mixed mushrooms (reserving some for garnish). Remove from heat and stir in the butter until creamy. Add the Parmigiano-Reggiano, crème fraîche, and a splash of lemon juice. Adjust seasoning to taste. Wild Mushroom GarnishIn a sauté pan over medium heat, melt the butter until hot and foamy. Add the mushrooms and cook for 2–3 minutes, allowing them to release moisture and begin to caramelize. Add the minced shallots and cook another 4 minutes. Add the garlic and thyme, cooking briefly until fragrant. Season with salt and freshly ground black pepper. Transfer to a bowl and reserve for plating. Parmesan StockPlace the Parmesan rinds in a stockpot and cover generously with water. Simmer for 1 hour or longer, keeping the rinds submerged. Strain and reserve the infused stock for the risotto. Truffle and Périgourdine SauceIn a small saucepan, reduce the Madeira wine by half. Add the veal stock and continue reducing until it reaches a coating consistency. Add the fresh truffles at the end and season with fleur de sel. PlatingSpoon the finished risotto into four serving bowls. Top with the reserved mushroom garnish and freshly shaved truffle. Spoon a little Sauce Périgourdine around the edges for a refined presentation. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.

Leek and Parmesan Risotto with Wild Mushroom Garnish

Recipes

These delicate, golden cheese puffs are a hallmark of French entertaining—crisp on the outside, tender and airy within, and enriched with nutty Emmenthal or Comté. Perfect as an elegant hors d’oeuvre or alongside a glass of Champagne. INGREDIENTS: Serves about 60–70 pieces Mornay Sauce ¼ lb unsalted butter 2 cups all-purpose flour 8 cups warmed milk, brought to a simmer 1 tsp salt Pinch freshly grated nutmeg 1 quart grated Comté cheese Chopped truffle, to taste Gougères 240 g all-purpose flour 400 g water 100 g whole milk 160 g unsalted butter, cut into pieces 6 g fine sea salt 8 eggs, room temperature, thoroughly beaten (quantity may vary) 200 g Emmenthal or Comté cheese, finely grated DIRECTIONS: Mornay Sauce with Truffles In a non-aluminum pot, melt the butter and whisk in the flour. Cook for at least 5 minutes over medium heat with no coloration. Whisk in the warmed milk and continue cooking for 7–10 minutes, whisking constantly, until smooth and thickened with no lumps. Ensure the sauce is cooked long enough so the starchy taste is gone and the texture is thick enough to hold inside the gougères without leaking. Whisk in the grated cheese and season with salt, nutmeg, and chopped truffle. Cool over an ice bath, transfer to containers, and refrigerate until ready to use. Gougères In a heavy-bottomed saucepan, combine the water, milk, butter, and salt. Bring to a full boil, ensuring the butter is completely melted. Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive dough and pulls away from the sides of the pan. Return the pan to medium heat and cook the dough, stirring constantly, for 5–7 minutes to dry it out and develop structure. The dough should form a smooth, tight ball and leave a light film on the bottom of the pan. Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1–2 minutes to release excess steam. Gradually add the beaten eggs, about ¼ cup at a time, ensuring each addition is fully incorporated before adding the next. Scrape down the sides of the bowl between additions. The finished choux should be smooth, glossy, and supple, forming a soft “V” or triangle when the paddle is lifted. (You may not need all of the eggs.) Once the dough has cooled slightly, fold in the grated cheese until evenly distributed. Transfer the dough to a piping bag fitted with a plain round tip and pipe small mounds (Hershey’s Kiss–size) onto a parchment- or silicone-lined sheet pan, spacing evenly. Bake in a preheated oven at 300–350°F (150–175°C) until puffed and golden brown. Reduce the oven temperature to 200°F (95°C) and continue baking briefly to ensure the centers are fully set and dry. Remove from the oven and cool on a rack. Fill the cooked gougères with Mornay Sauce with Truffles using a piping bag with a small pastry nozzle. Plating Serve warm or at room temperature. Arrange on a platter and garnish lightly with shaved truffle or a sprinkle of cheese if desired. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.

Gougères (Classic French Cheese Puffs)

Recipes

A luxurious and elegant presentation, this truffle-infused royale offers velvety texture and deep umami, served beautifully in natural egg shells for a striking amuse-bouche or first course. INGREDIENTS: Serves 12 1 cup whole milk 1 cup heavy cream ½ lb Parmesan crust 4 egg yolks, well mixed 2 whole eggs Salt, to taste 3 Tbsp truffle juice 3 oz winter truffle, finely chopped, plus thin slices for garnish 12 egg shells, tops removed with an egg cutter, emptied and thoroughly cleaned DIRECTIONS: Black Truffle Royale Preheat the oven to 300°F. In a saucepan, bring the milk and cream to a gentle simmer. Add the Parmesan crust and let it infuse for 10 minutes off the heat. Remove and discard the crust before blending. Transfer the warm milk mixture to a blender. Add the mixed egg yolks, whole eggs, and truffle juice. Blend on medium speed for 20–30 seconds, taking care not to over-aerate the mixture. Season to taste with salt. Pass the custard base through a fine chinois to achieve a perfectly smooth texture. Stir in the finely chopped winter truffles. Place the cleaned shells upright in an egg carton or rack. Carefully fill each shell about ¾ full with the custard mixture. Set the carton inside a hotel pan. Pour hot water into the pan until it reaches halfway up the sides of the egg shells. Cover the pan tightly with foil. Reduce oven temperature to 280°F and bake for 35–45 minutes, or until the custard is just set — it should remain slightly wobbly in the center. A thin knife or needle inserted into the center should come out clean. Remove the eggs from the water bath and allow them to cool. Plating Top each royale with a thin slice of winter truffle. Serve with Truffle Périgueux sauce (Truffle Périgourdine). Recipe courtesy of Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.

Black Truffle Royale in Egg Shells

Recipes

A sophisticated yet homey pasta dish showcasing the stellar truffle and wild mushrooms all held together with fresh pasta. To accentuate the truffles, we prepare a light emulsion of the chanterelle and crispy seared matsutake mushrooms, house-made prosciutto, and of course shaved Périgord truffles. INGREDIENTS: Serves 6-8 Chanterelle Emulsion 8 oz fresh Chanterelle mushroom, washed and 1/4 “ of the stem removed 1ea garlic clove, chopped 1 tablespoon olive oil 1 teaspoon Dijon mustard 1 cup finely grated Parmesan Reggiano cheese 1 cup blended oil (75% EVO & 25% canola oil) 1 tablespoon Champagne vinegar Salt and pepper to taste Whipped Mascarpone 1 cup mascarpone ¼ cup finely grated Parmesan Reggiano cheese ¼ cup crème fraîche 1 teaspoon grated Périgord truffle salt and pepper to taste Pasta 12 oz dried strozzapreti pasta (we make fresh, though dried is good too) 6 oz fresh matsutake mushroom (small), sliced into coins 4 oz chanterelle mushroom, washed, chopped 2 tablespoon olive oil 2 ea garlic clove, sliced thin 1 teaspoon chili flake ¼ cup white wine, we prefer Valette Chardonnay (and for drinking) 2 tablespoon olive oil ½ cup finely grated Parmesan Reggiano cheese 2 tablespoon Italian parsley, chopped 4 tablespoon unsalted butter 16 slices Prosciutto di Parma (we use our house made, though it takes 2 years..) 1 ea Périgord truffle, (45g) DIRECTIONS: Chanterelle Emulsion Lightly sauté Chanterelle Mushrooms in olive oil with chopped garlic. Once tender, remove from heat and let cool. In a blender, place Garlic, Mustard and Champagne Vinegar, and blend until smooth. Slowly add the sautéed mushrooms until incorporated. Once mixture is smooth, slowly add blended oil to create an emulsification. Pass through a chinois, Season with salt and pepper and reserved chilled. Truffled Mascarpone Combine all ingredients in a stand mixer with a paddle attachment and whip until smooth and aerated. Season with Salt and Pepper and reserved chilled. Cooking the Pasta Bring 10 cups of salted water to a rolling boil. Carefully add Pasta. As pasta is cooking, heat a large sauté pan over medium high heat. Add in Olive Oil, Sliced Garlic, Chili Flake, and Mushrooms. Sauté until Mushrooms begin to lightly crisp and garlic is toasted. Deglaze the pan with white wine and add in 2 tablespoons of the unsalted butter. Reduce the heat to low and stir until the butter and wine have incorporated. It’s helpful to add a tablespoon or two of the pasta water at this stage. Once the Pasta in al dente, strain and add directly to the sauté pan. Add remaining butter and continue to cook on low heat for 1 to 2 minutes. Slowly sprinkle in the Parmesan while stirring. Finally, add in the Chopped Parsley. Plating Spread an even layer of the Chanterelle Emulsion on the base of the serving dish, then carefully layer the pasta on top. Top the pasta with one large spoonful of the Truffled Mascarpone, then arrange sliced prosciutto around the Mascarpone. Garnish with fresh parsley and thinly sliced Truffle right before serving… Saluti! Recipe courtesy of Chef Dustin Valette (Valette, The Matheson & Roof 106, Healdsburg, CA), for the 2026 Napa Truffle Festival.

Fresh Shaved Périgord Truffle Pasta

Recipes

This is a fun way to serve a pasta course at a small dinner party. It takes a bit of work, but it can be prepared about 45 minutes to an hour ahead of time. The spaghetti is purposely undercooked because the pasta will be baked a further 10 minutes in the oven. When your guests cut open their beggar’s purses, the aroma wafting around the table will be spectacular and mouthwatering. INGREDIENTS: Serves 4 4 each square sheets of parchment baking paper 16” x 16” 4 pieces of butcher twine – 10 inches long 1 pound of good quality spaghetti 1.5 to 2 oz fresh black truffle 2 whole shallots – sliced 1 stick of butter – divided in half 1 cup good quality poultry broth 1 teaspoon fresh picked thyme leaves 4 tablespoons high-quality extra virgin olive oil ¼ cup cream sherry 10 oz seasonal mushrooms – sliced or cut into bite size pieces · Chanterelles · Porcini · Black Trumpet · Tree Oyster DIRECTIONS: Preheat oven to 450 degrees. Thinly slice or grate black truffle on to a small plate and set aside. Bring a large pot of heavily salted water to boil and cook the spaghetti for 7 minutes. Drain and set aside. While pasta is cooking. Place a large sauté pan over high heat and add half the butter. When the butter is golden and sizzling, add the mushrooms and cook for 4-5 minutes until they soften and release their juices. Add fresh thyme and shallots and cook another 2-3 minutes. add cream sherry and cook for an additional 2 minutes then add the poultry broth. Let this mixture come to a boil, then reduce to a simmer for 2-3 minutes. Add cooked spaghetti and mix well with the mushroom sauce. Add the remaining butter and mix well. Adjust the salt and pepper to taste. Lay each of the 4 parchment paper sheets in a wide, shallow soup bowl or dinner plate with a turned-up edge. Divide the spaghetti evenly between the 4 sheets. Distribute the mushrooms, shallots and sauce evenly between the pasta. Sprinkle the grated or sliced truffle on the pasta and finally drizzle all four pastas with the extra virgin olive oil. Bring the edges of the parchment paper together and gather the other paper edges. Tie together with butcher twine to create a paper bag…or…a beggar’s purse. Set the beggar's purses on a baking sheet pan and put in the preheated oven. Bake in the oven for about 10 minutes. Serve the purses individually on a plate immediately out of the oven. Let each guest open their beggar's purse open with a pair of scissors. The steamy aroma of noodles, mushrooms and truffles will surround your guests with incredible culinary anticipation! Recipe courtesy of Chef Michael Smith (Farina, Kansas City, MO), for the 2026 Napa Truffle Festival.