Red Wines & Black Truffles: A Pair to Remember

Whisk your tastebuds away on an exciting trip to Barolo, in the Piedmont region of Italy. During this special evening in the Cooking School, you’ll get to enjoy black truffles and red wines, two famously fine culinary delights of this region. Hear from our visiting winemaker and expect an open, engaging conversation as you learn about what makes Barolo’s crus so distinctive. Piedmont’s food-and-wine magic will come to life as we serve up thoughtful wine pairings alongside many ways to enjoy truffles, from tallow and truffle croutons in a panzanella salad to a rich and indulgent truffle-laced potato fondant.

Local expert-led demonstration. You will be served dinner, but you will not be cooking during this class. Ages 21+ will enjoy wine pairings served with your meal.

Meet the Winemaker: Daniele Conterno (Barolo, Piedmont)Daniele Contorno is a fourth-generation steward of Cascina Sciulun, his family’s historic mid-19th-century farmhouse and winery in the heart of the Langhe, nestled in the famed Bussia hamlet of Monforte d’Alba. Daniele’s wines are rooted in place and tradition, led by Nebbiolo grown on Bussia’s steep, clay-rich slopes and home to some of the family’s oldest vines. The estate has been certified organic since 2015, focusing on natural vineyard cultivation and a clean, “nothing-extra” approach in the cellar.

About Diane Roederer and DR Delicacy

French native, truffle connoisseur, and specialty food expert Diane Roederer has the cred and reputation that has given her the nickname of “Truffle Lady.” After a transformative truffle hunt in Spain, Roederer was inspired to bring these rare culinary treasures to the US. Today, she is known among Houston’s culinary professionals as the connection between chefs and tracking down exclusive, hard-to-find ingredients to elevate their menus — like truffles, caviar, and premium mushrooms.

Menu

• ·Panzanella Salad with Tallow and Truffle Croutons
• Truffled Beef Crudo with DR Delicacy Black Truffles
• Wild Boar and Truffle Ragù with Hand-Cut Pasta
• Ribeye and Truffled Potato Fondant
• Selection of Truffled Cured Meats and Cheeses

Paired with the following Daniele Conterno Wines:

• Barbera
• Nebbiolo
• Barolo
• Barolo Riserva

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