Patina Truffle Tasting Dinner - If it's Not Too Much Truffle...

Not moments after marvelling at this 60 Minutes segment on what Brillat-Savarin calls the "diamond of the kitchen," there was a text message, a pick-up in a car from a place that wasn't our home, and we find ourselves sitting down for a multi-course Truffle Tasting dinner.

Coincidence? ...

I hope not.

Tonight, I plan to watch a video about a closet full of Louboutins.

Parsnip Soup with Black Truffle

Eggs and Truffles

with toasted brioche

Scallop Crudo with Black Truffle

Romaine and crostini

Wine Glasses

Duck Foie Gras Terrine

poulard, artichoke, frisée and truffle vinaigrette

Duck Foie Gras Terrine

poulard, artichoke, frisée and truffle vinaigrette

Vegetable Mosaic

seasonal glazed vegetables with black truffle condiment

Dover Sole au Plat

with potato and leeks, tuber melanosporum jus simple

Patina Chef Shaving Truffles

Veal Tenderloin

milk-fed veal tenderloin with celery and jus truffé

Black Truffle Brie de Meaux

Brown Butter Cake

with poached pear and black truffle ice cream

Contemporary Vacherin

with white chocolate truffle sorbet

Dom Perignon Rosé Champagne 1996

Porto Kopke Colheita 1966

{impromptu dinner with Le Ben, Dan P, and wine friends at Patina, Thursday January 12, 2012}