Asheville Truffle Experience

01/15/2026

Coming up in 3 weeks! It's an exciting time, as native truffles are making themselves known to those who follow the right path in the right company...perhaps the right company will be...YOU!

The Quintessential Table

01/15/2026

Meet Margaret Townsend and Luca, her Lagotto Romagnolo. To taste some of the truffles from Margaret's KY orchard, New Town Truffiere, join us for the Asheville Truffle Experience, coming up February 6-8!

Truffle cultivators are becoming increasingly common across Appalachia and the southeast region, and say the climate and soil quality are ideal for growing the coveted fungi.

01/28/2025

The Quintessential Table

01/04/2025

This coveted experience is no longer only found in Europe.

01/04/2025

Come truffling with us this February 7-9! www.ashevilletruffle.com

This coveted experience is no longer only found in Europe.

04/18/2024

We're the sum of all our experiences...all the more reason to make each one count!

April Ambles: Reflections of a Philosophical Forager — Day 18

02/13/2024

Here's a recipe everyone will love, with or without truffles...

A Truffle a Day — Day 5

02/12/2024

For those of you who are still yearning for a bit more truffle lore, in the wake of the recent Asheville Truffle Experience, I'll be re-posting a few select articles I wrote for Medium at the time Cooking with Truffles was released, during the pandemic. Enjoy this delightful sliding-into-spring soup, garnished with fresh chickweed if you live in Appalachia!

Recipes for a Delicious Life

02/11/2024

Oeuf cocotte (egg stored overnight with truffle, and baked in butter and heavy cream)...the best of all options for really bringing out the truffle flavor. This Périgord was from James Michael Riggan and Elora.

02/11/2024

Tagliatelle with thyme-shallot-truffle-cream sauce (again from Margaret Townsend)...divine!

02/11/2024

Baby cauliflower cooked in white wine and heavy cream, with a shaving of KY Périgords from Margaret Townsend...delightful!

02/11/2024

I ran a taste test on slivers of truffles from four different orchards, ladling hot broth onto each and steeping for five minutes, then tasting, right down to the last drop. L-R: KY T. melanosporum from Margaret Townsend; NC T. melanosporum from James Michael Riggan; NC T. melanosporum from Warren Wilson College; NC Imaia gigantea from Natalie & Luke Dechiara at Wild Goods. Each had its own personality, each delicious.