Chef Cal Stamenov knows how to celebrate the arrival of truffle season; by indulging in an evening inspired by France’s black and Italy’s white truffles.
Marinus hosted its 10th Annual Truffle Dinner on December 8th, featuring Chef Cal, and Guest Chefs Nancy Oakes and Pam Mazzola from Boulevard Restaurant of San Francisco. Guests sipped on Grey Goose-Black Truffle Martinis, enjoyed a six six-course chef’s tasting menu and had a once in a lifetime culinary experience.
Guest Chefs
Nancy Oakes & Pam Mazzola
Boulevard Restaurant, San Francisco
Hors d’Oeuvres
Blue Fin Tuna « Burger » foie gras, « tuber melanosporum »
Quail Egg truffle tapenade, « tuber uncinatum »
Bécasse Paté game gelée, « tuber melanosporum »
Truffle Panna Cotta lobster, « tuber magnatum pico »
Tête de Veau leek, « tuber melanosporum »
1995 Vintage Brut – Champagne Krug, Reims, France
Black Truffle Infused Grey Goose Martini
Nantucket Bay Scallop « Cru »
spot prawn-basil beignet, meyer lemon-black truffle purée
2005 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco
Monterey Red Abalone
abalone mushroom, heart of palm « tagliolini »
2004 Ertes Gewachs Kiedrich Gräfenberg Riesling Spätlese Trocken
Weingut Robert Weil, Rheingau, Germany
White Truffle Risotto
carnaroli rice, parmigiano-reggiano foam
1995 Barbaresco Costa Russi – Angelo Gaja, Piedmont, Italy
Squab « Rossini »
sautéed foie gras, black truffle, creamed parsley, truffle jus
1999 Hermitage Rouge – Domaine J.L. Chave, Rhône Valley, France
Lamb Rib-eye
civet braised bintje potato, porcini, mirror sauce
1995 Château Cheval Blanc – St. Emilion, Bordeaux, France
Seckel Pear « Strudel »
black truffle caramel, pear purée, black truffle ice cream
1999 Tokaji Esszencia – Királyudvar, Hungary
Chef–Cal Stamenov
Chef de Cuisine–Christophe Grosjean
Pastry Chef–Ben Spungin
Wine Director–Mark Jensen
Maitre d’–Giuliano Costagliola
What a great start – and more to come