Friday 8 p.m.: So, the much-anticipated dinner created by French Chef Jacques Ratier and American Chef Rocky Maselli using both Perigords and Oregon white truffles is not a competition between the two countries, say organizers, the mayor of Eugene and an Oregon state senator (what, no one to represent the French? Nicolas Sarkozy would have fit in nicely here).
OK.
But did truffles have to make an appearance in every course? Of course. For without them, what would the Oregon Truffle Festival be? And why else would the French be in Eugene this weekend along with the truffle-curious from Italy, Japan, Finland, South Africa, Canada and a cluster of other countries?
The offerings on tonight's La Recreation dinner toggled back between something fabulous created by Ratier (whose restaurant in the Lot region is named La Recreation) and Maselli (who is the mastermind in the kitchen at Stephanie Pearl Kimmel's Marche Restaurant in Eugene). Helping in the kitchen and serving the capacity crowd were culinary students enrolled at Eugene’s Lane Community College, where the dinner took place.
The Menu
First course: Chef Ratier shaved the thinnest possible slice of Perigord truffle on country bread toast and added butter and fleur de sel. It was paired with an elegant 2005 Rigal Le Vin Noir, the famous French black wine of Cahors
Second course: Chef Maselli’s cauliflower and leek fondue included a slow-cooked egg and white truffle. Accompanying it was a 2008 Coeur de Terre Pinot Gris from the Willamette
Third course: Chef Ratier's duck consommé with lobster ravioli and truffle
Fourth course: Chef Maselli’s Dungeness crab and spot prawn risotto with white truffle served with a 2005 Meriwether Pinot Noir from the Willamette Valley
Fifth course: Chef Ratier's seared scallops wrapped in Angle Hair pasta on a bed of spinach with truffle. This was paired with a 2007 Folin Cellars Estate Viognier from the Rogue Valley
Sixth course: Chef Maselli’s chicken liver bonbon with hazelnuts and black truffle
Seventh course: Chef Ratier's chicken breast filled with truffles and wild mushrooms with a foamy Maderia truffle sauce
Eighth course: Chef Maselli’s pheasant and warm croquette with fried black truffle
Ninth course: Caramel pot de crème made by the culinary students
For more info: Oregon Truffle Festival, January 29–31, centered in and around the Valley River Inn, 1000 Valley River Way, Eugene, Oregon, (503) 296-5929, www.oregontrufflefestival.com