The Oregon Truffle Festival took place on January 26-28, 2007 in Eugene, Oregon. Harvesters, chefs, growers and gastronomic aficionados came together to celebrate one of Oregon’s most incredible treasures (and to try some really great food, too!)

This festival is the first of its kind in North America, and has run for two consecutive years in the Willamette Valley.

Read on to hear about Jessica’s very own truffle adventure!

We started off the day by sampling delicious scrambled eggs infused with truffle aroma. This process takes place by storing the eggs on top of the truffles and risotto in a container and allowing truffles to infuse their substance into the eggshells. The timeframe for the truffle storage below the eggs is dependent on the ripening process of the particular truffles. The main Oregon truffles viewed at the Oregon Truffle Festival were Oregon white and blacks which differed in size & smell. The black truffles definitely had a more distinctive & pungent smell while that of the white truffle was subtle. Ripening of the white truffles was detected by the color and the marbling (white streaks on the surface).

There was a plethora of different coupling products such as samplings of wine, cheeses, meats, and chocolates featured in the marketplace. We also discovered that the truffles were cleaned with dry paper towels. International and domestic culinary participants were abound at the festival taking in the sites and smells of Oregon truffles and their complimentary products.

-Jessica Collins

Editor’s Note: For more information about truffles in Oregon, check out this truffle hunting experience, Taste of Grace from Travel Oregon magazine.

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