American Truffle Company sets two new world firsts with harvest of Périgord black truffle

December 3rd, 2017|Categories: Climate Change, Truffle News|

From (left to right): Dr. Paul Thomas, truffle tree nursery In September of this year, American Truffle Company's Chief Scientist Dr. Paul Thomas published a paper on his ground-breaking research.  Working with local farmers in the UK where he resides, he successfully cultivated black winter truffles as part of a program in Monmouthshire, South Wales. This is the [...]

A truffle revolution comes to Western Pa

September 26th, 2017|Categories: Special Interest, Truffle News, Truffle Science|

Robert Chang, Chief Truffle Officer of American Truffle Co. Recently, Robert Chang was invited to speak at the annual Gary Lincoff Mushroom Foray. Here’s what the Pittsburgh Post-Gazette printed prior to the event: Perhaps you didn’t know an American Truffle Revolution exists. But it does, and Robert Chang will attest to it. He is the chief truffle officer of American [...]

A Sybaritic & Scientific Experience

June 29th, 2017|Categories: Events/Activities, Special Interest, Truffle News|

Chef Gabriel Kreuther Hamachi foie gras and black truffle mille-feuille The Nantucket News ran this article by Sarah Leah Chase poetically describing the American Truffle Revolution program featured at the Nantucket Culinary Center during the Wine & Food Festival in May: Were I to be asked to rewrite the lyrics to the song, My Favorite Things, sung by Julie Andrews in The [...]

Giant Tarbais Beans with Black Truffle and German Butterball Mousseline by Chef Gabriel Kreuther

June 15th, 2017|Categories: Recipes/Culinary, Truffle News|

We have a long history with Chef Gabriel. In 2010, he was among the first chefs to join us for the inaugural Napa Truffle Festival. In 2015, we posted his recipe for Salsify Soup with Black Truffles - a simple and amazingly delightful truffle dish. So, are you ready for a challenge? This year, Chef Gabriel joined us again for [...]

American Truffle Revolution Goes To Nantucket

June 5th, 2017|Categories: Events/Activities, Truffle News|

Denis Toner, founder of the Nantucket Wine & Food Festival; Joe Keller, owner/chef of Company of the Cauldron; Robert Chang, founder American Truffle Company. In May, Robert Chang – through invitation by Camille Broderick of the culinary and wine show, Camille’s Demi-Hour on Nantucket’s NPR – presented The American Truffle Revolution at the Nantucket Culinary Center in conjunction with the Nantucket [...]

Robert Chang Guest Speaker at 17th Annual WPMC Lincoff Foray

April 27th, 2017|Categories: Events/Activities, Truffle News, Truffle Science|

The 17th Annual Gary Lincoff Mushroom Foray, presented by the Western Pennsylvania Mushroom Club (WPMC), will be held on Saturday, September 16, featuring walks, presentations, an auction, book signings, a mushroom feast and lectures by guest speakers Gary Lincoff, past- president of the North American Mycological Association (NAMA) and author of the Audubon Society Field Guide to North American Mushrooms, [...]

The American Truffle Revolution in Nantucket

April 7th, 2017|Categories: Events/Activities, Truffle News|

On May 20th, Robert Chang will be presenting a special program at the Nantucket Culinary Center during the Nantucket Wine & Food Festival entitled The American Truffle Revolution. Following is the program description: For the longest time, Americans have savored the coveted truffles harvested in European countries. After generations of unsuccessful cultivation in North America, the elusive black truffle is [...]

Chef Brian Santos of Eiko’s Kobe Beef Nigiri with Black Truffles

March 29th, 2017|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary|

At this year's Napa Truffle Festival Marketplace at Oxbow Public Market, attendees had the opportunity to see Chef Brian Santos of Eiko's in action as he created Kobe Beef Nigiri with Shaved Black Truffle - a Japanese dish for beef lovers with a truffle twist. The really news is that you can make this at home - the recipe is [...]

The Survival of Black Summer/Burgundy Truffle in a Flooded Environment

February 1st, 2017|Categories: Truffle Science|

Climactic conditions at the study site provided by Met Office UK. In October, American Truffle Company's Dr. Paul Thomas and Robert Chang attended the 8th International Workshop on Edible Mycorrhizal Mushrooms (IWEMM) in Cahors, France, where Dr. Thomas presented a paper on his recent studies of the survival of the black summer/Burgundy truffle (Tuber aestivum syn. unicanitum) in a flooded [...]

Truffle Enchiladas! C Casa Good Time Cooking Demo With CBS Foodie Chap

January 20th, 2017|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

Who would have thought a cooking demo could be SO MUCH FUN! If you attended the Marketplace at Oxbow Public Market on January 16, you would know what we're talking about. What made it so...special? First, the space at CRU was perfect - complete with overhead projections. Then there was the truffle dish that Catherine Bergen, owner of C Casa, [...]

Has a Start-Up Found the Secret to Farming the Elusive Truffle?

November 25th, 2016|Categories: Climate Change, Truffle News|

The American Truffle Company has a new technique that it says can expand the range of the Perigord truffle in North America, but success is proving costly. By Jim Robbins The New York Times BUSINESS DAY NAPA, Calif. — Gig the truffle dog zigzags with her nose to the ground among hundreds of oak and filbert trees. Her goal is [...]

National Geographic: The Trouble with Truffles

November 10th, 2016|Categories: Climate Change, Napa Truffle Festival, Truffle News, Truffle Science|

Truffles are the wave of the future...Foodies wax ecstatic over truffles. The late food writer Josh Ozersky described their aroma as “a combination of newly plowed soil, fall rain, burrowing earthworms, and the pungent memory of lost youth and old love affairs.” A few slices shaved over a dish can turn the ordinary into the extraordinary. Culinarily, that’s hard to [...]

Black Truffle Lobster Taco by Master Chef Dean Fearing

October 31st, 2016|Categories: Chefs, For the Home Cook, Napa Truffle Festival, Recipes/Culinary, Truffle News|

Joining our host Chef Ken Frank of La Toque for the 2017 Napa Truffle Festival are three extraordinary master chefs: Chicago’s Matthias Merges of Matthias Restaurant Group, Italy’s Luca Veritti of Met Restaurant in Venice and Dallas' Dean Fearing of Fearing's Restaurant. As a special festival advance, Chef Dean, known as the "Father of Southwestern Cuisine," shared his incredibly innovative [...]

Dr. Paul Thomas featured in TED Talk “miniPCR/The truffle farmer that needed DNA analysis”

October 6th, 2016|Categories: Truffle News, Truffle Science|

In May, Sebastian Kraves, a molecular neurobiologist, was invited to give a TED Talk about the miniPCR DNA Discovery System that they developed. The article about this was published in the TED home page in September and features American Truffle Company's Chief Scientist Dr. Paul Thomas' work. Figure 1-5. Dr. Paul Thomas holding the first UK-cultivated truffle. (Photo courtesy of [...]

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