Master Chefs Center Stage at the Napa Truffle Festival

Discuss, demonstrate and feast upon truffles for breakfast, lunch and dinner!
Plus, a free Marketplace and a recipe for Truffle Lobster Tacos.

Center stage for the seventh annual Napa Truffle Festival are the guest chefs. Not just any chefs–master, Michelin star chefs, converging from various regions and influences to discuss, demonstrate and prepare truffles to feast upon for breakfast, lunch and dinner. From the lone star state of Texas comes the ‘father of Southwestern cuisine’ Dean Fearing, from the windy city of Chicago, the multi-talented Matthias Merges, and all the way from Italy, Luca Veritti, a modern master from the ancient city of Venice. Heading up the all-star culinary team is Napa’s own Chef Ken Frank of La Toque, widely considered the top truffle chef of North America.

Join them as they prepare a spectacular Truffles & Wine Dinner at La Toque on Saturday – a sumptuous, multi-course truffle feast perfectly paired with wine! Also on Saturday, Chef Matthias will prepare a Winery Truffle Lunch at Nickel & Nickel, and on Sunday, Chef Dean will present a cooking demo and prepare a Winery Truffle Lunch at Davis Estates.

If you can’t make one of the lavish truffle meals, you can catch the free Monday Marketplace where you’ll get a chance to sample the extraordinary flavors of the mythic black truffle prepared in every sort of fabulous way by the merchants at Oxbow Public Market — from wild mushroom goat cheese truffle enchiladas, truffled grilled oysters and pizza al tartufo to truffled french fries, chocolate truffles, and cookies and cream cupcakes with little pink pigs (as in: they hunt truffles). Also, taste wines, see cooking demos, meet the truffle dogs, and shop for specialty foods and products. Plus, buy your own fresh black truffle and sign up for a chance to win a real black diamond (truffle, that is)!

For more information, visit



By Chef Dean Fearing
Serves: 6

3 ‑ 1-pound lobsters
6 ‑6 inch fresh flour tortillas
1 tablespoons olive oil
4 ounce black truffle, brunoise (diced)
Salt to taste
1 cup spinach leaves, cut into fine julienne
1 cup grated Jack cheese
Yellow Tomato Salsa, recipe to follow
Jicama/Carrot Salad with Truffle Vinaigrette, recipe to follow

Preheat oven to 300 degrees.
Fill a large stockpot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Wrap tortillas tightly in foil and place in preheated oven for about 8 minutes or until heated through. Keep warm until ready to use.

Remove meat from lobster tails being careful not to tear it apart. Cut meat into thin medallions (or medium-sized dice, if meat breaks apart). Heat oil in a medium saute pan over medium heat. Add black truffles, season with salt and saute until just heated through, about 30 seconds. Add the lobster, continue to cook for 1 minute. Add spinach and wilt in pan, about 30 seconds. Remove pan from heat and stir in cheese until melted and creamy, about 1 minute.

Spoon equal portions of mixture into the center of each warm tortilla. Roll tortillas into a cylinder shape and place each one on a warm serving plate. Surround the taco with Yellow Tomato Salsa and garnish each side with a small mound of Jicama/Carrot Salad.

Find the recipes for the Yellow Tomato Salsa and Jicama/Carrot Salad with Truffle Vinaigrette at