April 16 at 6 p.m.

Truffles 

Expensive, aromatic and mysterious, the truffle is known as “the very diamond of gastronomy”. Sliced micro-thin, it is showered on fresh pasta, embedded in foie gras and tucked under the crispy golden skin of the premium poulet de Bresse. But this costly, elusive tuber—historically resistant to cultivation-- can be tricky to source. This evening features Sabrina Notarnicola of Urbani Truffles, a 170-year old Italian firm which provides truffles to Michelin-starred restaurants worldwide. Notarnicola will examine the history of the truffle, the difficult art of the truffle hunt, and the changes which may  revolutionize the way we source this tantalizing ingredient. 

All programs are open to the public and free with registration.

Please register via Eventbrite by clicking the button above.

Registration does not guarantee entry.

Please arrive 15 minutes prior to the event to check in.

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NAC Members do not have to register.

Please note that this is an in-person event.

Our coat check is limited. Please do not bring any large bags or backpacks.

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