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Truffle Growers' Forum

Information about the 2009 Festival will be added regularly as details are finalized.

Sunday, February 1, 2009
Valley River Inn, Eugene
11:00 a.m. to 4:00 p.m.
General Admission of $15 or $20 with wine glass and wine tasting

A unique display and demonstration of Oregon wines, artisan foods, and wild crafted products and services related to the burgeoning Truffle industry and slow food movement. The vendors who participate in this culinary marketplace offer a taste of Oregon’s bounty in a marriage of old world and contemporary lifestyles that support healthy, sustainable living. The Marketplace also offers fresh Oregon truffles for sale, truffle tasting and truffle cooking demonstrations and a lecture series to ensure a complete experience with the glorious Oregon truffles.

We are honored to announce the international launch of the new book Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom (January 2008, Timber Press), "the most comprehensive practical treatment of this gastronomic treasure to date" at the 2008 Oregon Truffle Festival. Two of the book's authors, Dr. Ian Hall from New Zealand, the leading researcher behind the success of truffle cultivation outside of Europe, and Dr. Alessandra Zambonelli, one of Italy's foremost truffle researchers, will join us at the MarketPlace to sign books and interact informally with attendees.

Marketplace Vendors

Artisanal Foods:
Oregon Wild Edibles- Fresh Oregon Black and WhiteTruffles
Fern's Edge Goat Dairy- Artisan Goat Cheeses
Kitchen Witch Confections- Organic, Hand-crafted Chocolate Truffles
Hideaway Bakery- Wood-fired Brick Oven Breads & Pastries
Ancient Heritage Dairy- Hand-crafted Sheep & Cow's Milk Cheeses
KeKau Chocolatiers- Artisan Chocolates
River Bend Farm- Orchard Fruits, Filberts, & fresh from the farm baked goods
Cooper Moutain Winery- Apicio Balsamic Vinegar
Tumalo Farms- Truffled Artisan Cheeses of Central Oregon
Wandering Goat Organic Coffee Roasters- Fair Trade, Organic Coffee
Local Ocean Seafood- Restaurant and Processor of Premium Quality Pacific Seafoods
Rogue Creamery- Award winning Handmade Cheeses
Red Ridge Farms- Arbequina Olive Oil
Byrd's Basket- Unique Jams, Jellies, & Oils
Deck Family Farm- Sustainable, Pasture Raised Meats
Marche Provisions- Specialty Food Products from the Provisions' Kitchen

Wineries:
Domaine Meriwether
Valley View Winery
Willamette Valley Vineyards
Trinity Vineyards
Seufert Vineyards
Capitello Wines
Carlton Wine Studio
Willamette Valley Vineyards - also pouring wines from Griffin Creek and Tualatin
Carlton Winemakers Studio - representing J.Daan, Wahle, and Ribbon Ridge Wineries

Organizations:
North American Truffling Society
Northwest Palate Magazine
Slow Food
Cascade Mycological Society

Lecture Series

11:30 a.m. – 12:30 p.m. — "Tales from the Truffle Zone" by Dr. James Trappe, Matt Trappe, and Frank Evans

Jim Trappe is one of the world's preeminent truffle taxonomy and ecology gurus. His son Matt is finishing his Ph.D. on the relations between forest fire ecology and truffles. Frank Evans is a founding member of the North American Truffling Society.  Together they have authored the new Field Guide to North American Truffles.  The threesome will regale us with their tales from the “truffle zone”. Jim Trappe also coauthored a second book on truffle ecology called Trees, Truffles, and Beasts. He will describe his personal observations about simultaneously writing two truffle books with separate sets of co-authors, editors, and publishers. Copies of the Field Guide will be available for purchase and signing by the authors. Jim will also talk about National Institute for Natural Products Research at the University of Mississippi that has identified strong anti-tuberculosis and anti-inflammatory activity in several species of hypogeous (underground-fruiting) fungi.

Veteran Portland chef and restaurateur Ron Paul will try to answer a question that has vexed regional culinarians for decades: Is there such a thing as Pacific Northwest cuisine? Paul—a self-described civic entrepreneur—championed local ingredients throughout his 20 year career and was the first Oregon chef invited to cook at the Beard House in New York. Later, entering the world of politics, he has led the effort to create the James Beard Public Market in Portland.

1:30 p.m. – 2:30 p.m. — “Pairing Oregon Truffles with Oregon Wines” by Jack Czarnecki

Jack Czarnecki is the owner of the Joel Palmer House restaurant in Dayton, Oregon, a mushroom chef extraordinaire, and the winner of the James Beard Award for “A Cooks Book of Mushrooms.” Jack has extensive familiarity with Oregon’s wild mushrooms and truffles (which he often collects himself) and an intimate appreciation for Oregon’s finest wines (which he then pairs with his myco-culinary creations). Don’t miss the opportunity to share his insights and experience!

2:30 p.m. – 3:30 p.m. — "Traveling the Truffle Trail" by Lorraine Johnson

Canadian writer Lorraine Johnson fell in love with truffles in Italy, and since then has embarked on a travel odyssey pursuing culinary and ecological adventure in far-flung places. With stories of her truffle travels in Croatia, Tasmania, Italy and China, Lorraine will share her experiences of exploring the secretive truffle world (and eating some fine feasts, to boot).

3:30 p.m. – 4:30 p.m. — “The Oregon Truffle Industry White Paper: Whence Hence?” by David Pilz

Dave Pilz is a consulting forest mycologist who spent 15 years with the Pacific Northwest Research Station and Department of Forest Science, OSU examining sustainable harvests of edible forest mushrooms and how to manage forests for their continued production. He will introduce a preliminary draft of a recently prepared Oregon Truffle Industry White Paper and speculate about the future of truffles in Oregon. Audience comments about “whence hence” are most welcome!