Trufflin at Society Cafe

Chefs and foodies, join us on one of our many truffle adventures with Chef Chris Zabita from Society Cafe in New York's West Village. Learn more about how we started a truffle business and what amazing dish one of our favorite chefs created using our truffles from France in the first episode of our Trufflin webseries: 

Video Credit: Brane Productions 


Truffle Tasting at Eden Local Restaurant

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Truffle lover alert! We are celebrating truffle season at Eden LOCAL restaurant on February 7th, 2018. Join us for an exclusive truffle and wine tasting in chef David Laris' new farm to table Midtown venue. Don't forget to make a reservation as this is an intimate event with limited seating. Check out the menu below and details in the invite. We can't wait to see you there!

CHAR GRILLED OCTOPUS: reduced apple vinegar, pomegranate, shaved black truffles

SALMON SASHIMI: yuzu- truffle vinaigrette, roasted sesame seeds, scallions

DEVILED FARM EGGS: vadovan mayonnaise, truffle, shallots, chives

BUTTER BRAISED HEIRLOOM CARROTS: bamboo rice, coconut, pine-nut, truffle vinaigrette

POTATO TRUFFLE SOUP: neuskes bacon, truffled croutons, aged white cheddar

GRASSFED BEEF SLIDER: pickled onions, ciresa fontana cheese, shaved truffles 

EMPIRE ESTATE POACHED PEARS: cinnamon spiced pistachios, truffle honey ice cream

DARK CHOCOLATE TRUFFLE, TRUFFLE: toasted hazelnuts, sea salt

White Truffles Are Here!

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White Truffles are by far the star of the truffle family, and for many foodies, the only kind they know and enjoy. So why are they considered so precious when there are many other types of truffles out there? 

White Truffles, also called Tuber Magnatum Pico, bear a stronger aroma than any other truffle. They are so pungent that just one White Truffle can leave its amazing musky and garlicky aroma in your kitchen for a couple of days!   

White Truffles are elusive because of their very short shelf life (about one week) and season (October-December.) Thankfully, we have partners in Italy who ship us the best truffles as soon as they are out of the ground, ensuring top quality and freshness to our costumers.

Historically found in the Piedmont region of Italy, white truffles are now also foraged in Eastern European countries such as Croatia and Romania. However, they are still very hard to find because of natural reasons like weather, but also human factors such as theft or fraud. 

Thankfully, we find the best White Truffles for our fellow foodies and you can order them on our online store now!

Dinner at the legendary James Beard House

Last month, we were honored to sponsor an incredible evening at the historical James Beard House where Chef France Tariga-Weshnak from Megu cooked a memorable Five Course Modern Japanese dinner. Her unique touch and background truly resonated with the magic of the place and brought all the guests together. We can't think of a better way to experience food! Thank you for allowing Trufflin to be a part of it. Check out pictures from the event below and stay tuned for our next event with the James Beard Foundation!



Trufflin at The Gourmand Weekend

Earlier this month, our French Summer Truffles were featured at the 4th edition of the Gourmand Weekend. We couldn't have asked for a better gourmet City get away than the lovely Timber Lake Farm in Pleasant Valley, New York.  

The roasted pig, truffle pasta, bottomless sangria and music performances would make any die hard New Yorker hop on the road! Don't forget to mark your calendar for next year's edition, which will take place on the first weekend of June. 

A special thanks to our hosts Jelena Doukas, Jon Doukas and Allene Diana and the Featured Chefs: Artem Egorov (Ristorante Morini), John Fuentes (Le Pif), Yoshitaka Mitsue (Chef to the Deputy Ambassador of Japan), Vito Polosa, and Chika Hanyu (MarieBelle)

Check out some pics and leave your email address in the comment section if you wish to sign up for next year's edition:


Truffles & Bubbles at The Waverly Inn

Thank you to everyone who came and partied a little too hard on a Monday with us! Over the past year, we've had the pleasure of pairing our French truffles with amazing wine and champagne selected by the one and only Jeff Harding, beverage director at the Waverly Inn.

It's been so exciting to witness each event getting bigger and becoming a great occasion for New York foodies and wine connoisseurs to connect. The last one was double trouble as it involved Truffles & Bubbles! Needless to say we had a blast and found the perfect shelter from the storm of the summer inside the Waverly's famous covered garden.

Chef Oscar Lorenzzi served a twist on the restaurant's signature dish to pair with the refined Champagne Jacquart: Fried Truffle Orzo Mac & Cheese. We are still drooling over this and the Salmon Tartar, Oysters, and Egg Caviar bites that complemented the delightful champagne from Reims, France. 

Here are some pictures of the festivities if you missed it, and please leave your name and email address in the comment section if you wish to receive information about upcoming events.



Trufflin Experience at the Million Dollar Listing NY Premiere Party

What's a luxury New York apartment without a little kitchen swag? On May 24th, we brought a unique Trufflin Experience to the premiere party of Million Dollar Listing NY's new season at Marquee. 

Host Ryan Serhant and his guests came to our Trufflin table to learn about truffles, taste our newly launched truffle oil products and take some truffle magic home to experiment with "the diamond of the kitchen". Our partner in crime, restaurant Marc Forgione, served a Fresh Truffle Cavatelli Pasta dish that had everyone come for more. 

The crowd was high on truffles and ready to dance the night away by the time Ryan Serhant revealed the real reason of the celebration: the launch of his brand new show Sell It Like A Serhant. Ain't no party like a Trufflin party!

Truffle Week at Le Meridien

One of the best parts of our truffle hustle is seeing how the most talented chefs in America are inspired by our beautiful products. Summer truffles offer them a great opportunity to be creative with a rare delicacy while staying accessible to most diners. Chef Russel Wooten's Truffle Week at Le Meridien in Santa Monica is the perfect example of summer truffle magic. Here is a sneak peek of his amazing creations...if this doesn't make you hungry we don't know what will! 

Heirloom Tomato Salad with Burrata, Avocado Mousse and Truffles

Truffle Cannelloni and Fava Bean

Summer Truffle and Parmesan Tart

Braised Beef Short Rib and Truffle Bread Pudding

Watermelon and Summer Truffle Salad

Truffle Ice Cream with Vanilla, Plums and Nectarines

Truffles & Rosé: A Trufflin Event at The Waverly Inn

Thank you to all NYC foodies and Wine lovers who joined our first Trufflin event: Truffles & Rosé at The Waverly Inn. In the intimacy of the veranda of our favorite West Village restaurant, we enjoyed chef Jeff Teller's truffled canapés and an amazing seletion of wine from the South of France.  Take a look at our photo gallery below and contact us to know more about future events! Big thanks to chef Jeff Teller, Wine director Jeff Harding and Gabriella Wine to make this gourmet night happen and fill our bellies with truffle magic!

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Photo credit: Lauren Gould @themarcystop


Trufflin Caprese Salad

Recipe by Chef Russel Wooten from Le Meridien Delfina, Santa Monica

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What a better occasion to get creative with summer truffles than the annual Brooklyn Pop Up Dinner? Dining and dancing in fancy attire surrounded by grandiose decor and great vibes is our kind of party, but it wouldn't be complete without decadent food!

Summer truffles are always a fun way to elevate a classic dish, and our friend chef Russell Wooten at Le Meridien in Santa Monica helped us bring a simple Caprese Salad to the next level. This is the ultimate chic and easy recipe for this season's festivities. 


4 servings

8 oz fresh mozzarella

3 nice fresh large multicolor tomatoes

1 oz Trufflin Truffles (order here)

A few sprigs of basil

Sea salt (large is best)

Extra virgin olive oil

Balsamic vinegar


Slice the mozzarella and tomatoes to the same thickness (1/4-1/2 inch).  Slice the truffles thinner with a mandolin or sharp knife. Pick basil leaves (no need to cut). Arrange as nicely as you can the tomatoes, basil, mozzarella, and truffles on a plate alternating tomato, basil, mozzarella, and truffle in that order and repeat. Reduce the balsamic into a syrup for a creamy texture: put the balsamic vinegar in a pan, turn the heat on and reduce to syrup consistency Drizzle olive oil and balsamic and season with salt.  

Bon Appétit !