December 11, 2018 Market Update

Whole Canary Rockfish. 

MARKET UPDATE

PREMIUM OYSTERS AVAILABLE THIS WEEK:

  • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
  • Onset: Buzzard’s Bay, MA 3.75″ Briny, seaweed, butter finish
  • Deep Cove: Salutation Cove, PEI, Canada 3-4″ full meat, high salinity
  • Katama: Martha’s Vineyard, Mass 3.75″ salty with a sweet finish
  • Wianno: Cape Cod, Mass 3″+ 
  • Thunder Caps: PEI, Canada 3″
  • Winter Harbor:  Maine, 3.25 inches, clean deep uniform cups and crisp meat yields full oceanic salinity with a high brine up front and a nice sweet creamy finish
  • Buckley Bay: Bayne’s Sound, British Columbia 2-3″ beach oyster, melon taste, salty finish
  • Purple Mountain: Hood Canal, WA 2.5-3″ Mineral Stone with hints of young cantaloupe
  • Rock Point: Puget Sound, WA 3″ melon with a mild brine. 
  • Elkhorn: Willapa Bay, WA 3″ beach-grown with firm meats and high brine, melon finish
  • Saiko: Willapa Bay, WA 2.5-3″ Briny and Sweet with a melon finish
  • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
  • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish

Available this week: 

Fresh Dungeness Crab and Clusters are in house and available through the next couple weeks. 

Canary Rockfish (pictured above) from Baja, California. 

We have healthy supply of snapper and grouper from Latin America, however, going into the holiday fishing will slow down and prices will increase.  It is tradition in these regions for fishermen to take extended vacations to celebrate.  

Open Blue Cobia.  Premium farmed product from Panama.  

Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  

Lobster prices have remained stable and we hope to see consistency as the holidays approach.  

Whole Pompano. 

Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  

Icelandic Fish:  One of the highest-rated sustainable fisheries in the world.  Recognized by Monterey Bay Seafood Watch and the Marine Stewardship Council.  Fish available include Cod, Turbot, Arctic Char, and Haddock.    

Norwegian Wolffish Fillet. 

Lake Fish: Medium Walleye is still plentiful.  We expect to continue to see fresh product through the first half of December and hopefully throughout the holiday season.  Yellow Perch: Continues to be hit or miss, and we were able to bring in product early this week.  Frozen or PF product is available. 

Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  

Halibut: The demand for halibut is high right now, especially with the closing of the Alaskan season and poor weather conditions causing  prices to increase. The market is now split between farmed Norwegian product, wild Norwegian, and Atlantic.  

Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 

Pacifico Striped Bass:  Pacifico Aquaculture’s striped bass are unique in that they are the only farmed striped bass to be given a 4-Star (highest rating) by the Best Aquaculture Program which evaluates the sustainability and practices of the processor, farm, hatchery, and feed of farmed seafood products.  Raised in the open ocean of Baja, California with minimal handling and quick delivery.  Find out more information here.  

HOLIDAY 2018 

Download our Holiday Brochure 

 

December 4, 2018 Market Update

 

MARKET UPDATE

PREMIUM OYSTERS AVAILABLE THIS WEEK:

  • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
  • Chesapeake Bay:  Maryland and Virginia 3.5″+  mild, meaty, low salt content 
  • Bras D’Or: Cape Breton, Nova Scotia 3″ 
  • Thunder Caps: PEI, Canada 3″
  • Winter Harbor:   Long heralded as the best tasting of the Maine’s cultured oysters. Maine’s clear and cold waters of Casco Bay surround the Broad Sound estuary providing the natural upwelling and influx of crucial nutrients. This produces the perfect growing conditions for these oysters. The flavor is distinct and complex. Big crisp meat yields full oceanic salinity with a high brine up front and a nice sweet creamy finish. – recognized as a favorite of oyster connoisseur’s.
    Size: 3.25 inches
    Appearance: clean deep uniform cups
    Flavor: crisp meat yields full oceanic salinity with a high brine up front and a nice sweet creamy finish
  • Chef Creek: British Columbia, Canada 2.75″ briny with full meat, lettuce finish
  • Cranberry Creek: Oakland Bay, WA 3″ deep shell, briny with a cucumber finish
  • Elkhorn: Willapa Bay, WA 3″ beach-grown with firm meats and high brine, melon finish
  • Mirada: Hood Canal, WA 2.75″ slightly briny with crisp finish
  • Saiko: Willapa Bay, WA 2.5-3″ Briny and Sweet with a melon finish
  • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
  • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish

Available this week: 

Pictured above: Speckled Hind AKA Kitty Mitchell Grouper: 

Pumpkin Swordfish

Steelhead Trout– Farmed from Scotland.

Big, Beautiful Caribbean Red Snapper 12 lb. and up fish, perfect to fillet.  

Open Blue Cobia.  Premium farmed product from Panama.  

Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  

Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  

Icelandic Fish:  One of the highest-rated sustainable fisheries in the world.  Recognized by Monterey Bay Seafood Watch and the Marine Stewardship Council.  Fish available include Cod, Turbot, Arctic Char, and Haddock.    

Norwegian Wolffish Fillet. 

Lake Fish: Medium Walleye is still plentiful.  We expect to continue to see fresh product through the first half of December and hopefully throughout the holiday season.  Yellow Perch: Continues to be hit or miss, and we were able to bring in product early this week.  Frozen or PF product is available. 

Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  

Halibut: The demand for halibut is high right now, especially with the closing of the Alaskan season and poor weather conditions causing  prices to increase. The market is now split between farmed Norwegian product, wild Norwegian, and Atlantic.  

Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 

Pacifico Striped Bass:  Pacifico Aquaculture’s striped bass are unique in that they are the only farmed striped bass to be given a 4-Star (highest rating) by the Best Aquaculture Program which evaluates the sustainability and practices of the processor, farm, hatchery, and feed of farmed seafood products.  Raised in the open ocean of Baja, California with minimal handling and quick delivery.  Find out more information here.  

HOLIDAY 2018 

Santa Barbara Smokehouse

Smoked Salmon

  • Santa Barbara Cold Smoked
    Coastal Harbor Beechwood, Harbor Point
  • Santa Barbara Hot Smoked
    Honey Oak Farmed unsliced, Pacific Wild unsliced
  • Ducktrap Cold Smoked 
    Kendal Brook, Cold-Smoked Pastrami, Smoked Trout Fillet, Smoked Scallops, Mussels, and Shrimp
  • Dom Petroff Caviar 
    • Salmon Roe 50gm
    • Pacific White Sturgeon Royal 30gm
    • Ossetra Caviar 2x10gm packs 
    • Trout Roe 100gm

      Ossetra Caviar

  • Shrimp 
    • Philly Wild American Texas Shrimp
      • shell-on, 5# box, Brown or white 
      • peeled and deveined, Tail-on, 20/1# bags 
    • Hand-Breaded Shrimp
      • Butterfly breaded coconut shrimp 16/20
      • Hand-breaded Butterfly 12/15, 16/20, 21/25 
    • Freshwater Shrimp “Scampi”
      • Shell-on/2# bags 4/6, 6/8, 8/12 
  • Fresh Fish and Seafood 
    • Premium Oysters
    • Stone Crab Claws 
    • Live Lobsters 
    • Chilean Sea Bass
    • Black Cod 
    • Organic Prince Edward Island Mussels 
  • Crab Legs, Clusters, and Claws 
    • King Crab Legs 20#/case 6/9, 9/12, 16/20 
    • 8/Up Snow Crab Clusters 
    • Snow Crab Claws Cap/Off 12/16, 16/20, 21/25 Jonah Cap-Off Cocktail Claws 12/16

Specialty Items for the Holidays

  • La Rose Noire 
  • Macarons, Chou Chous, Tartes Passion, Carolines   
  • Brooklyn Cannoli Company
  • Restaurant Style desserts including: mini/large cannolis, cannoli cream, sfogliatelle, and tiramisu
  • Handmade Fully-Prepared Appetizers
  • Breakfast tarts, Crab Cakes, Dumplings, Pot Stickers, Spring Rolls, and more! 

La Rose Noire Macarons

November 26, 2018 Market Update: Holiday Edition

 

HOLIDAY 2018 

Santa Barbara Smokehouse

Smoked Salmon

  • Santa Barbara Cold Smoked
    Coastal Harbor Beechwood, Harbor Point
  • Santa Barbara Hot Smoked
    Honey Oak Farmed unsliced, Pacific Wild unsliced
  • Ducktrap Cold Smoked 
    Kendal Brook, Cold-Smoked Pastrami, Smoked Trout Fillet, Smoked Scallops, Mussels, and Shrimp
  • Dom Petroff Caviar 
    • Salmon Roe 50gm
    • Pacific White Sturgeon Royal 30gm
    • Ossetra Caviar 2x10gm packs 
    • Trout Roe 100gm 

      Ossetra Caviar

  • Shrimp 
    • Philly Wild American Texas Shrimp
      • shell-on, 5# box, Brown or white 
      • peeled and deveined, Tail-on, 20/1# bags 
    • Hand-Breaded Shrimp
      • Butterfly breaded coconut shrimp 16/20
      • Hand-breaded Butterfly 12/15, 16/20, 21/25 
    • Freshwater Shrimp “Scampi”
      • Shell-on/2# bags 4/6, 6/8, 8/12 
  • Fresh Fish and Seafood 
    • Premium Oysters
    • Stone Crab Claws 
    • Live Lobsters 
    • Hawaiian Kanpachi Fillet 
    • Pacifico Striped Bass 
  • Crab Legs, Clusters, and Claws 
    • King Crab Legs 20#/case 6/9, 9/12, 16/20 
    • 8/Up Snow Crab Clusters 
    • Snow Crab Claws Cap/Off 12/16, 16/20, 21/25 Jonah Cap-Off Cocktail Claws 12/16

Specialty Items for the Holidays

Tiramisu Cake from Brooklyn Cannoli Company: A luxurious Italian Dessert made with espresso soaked savoiardi cookies covered in a special mascarpone cheese mixture and finished with Dutch cocoa.

  • La Rose Noire
    • Macarons, Chou Chous, Tartes Passion, Carolines
      • Brooklyn Cannoli Company
        • Restaurant Style desserts including: mini/large cannolis, cannoli cream, sfogliatelle, and tiramisu 
          • Handmade Fully-Prepared Appetizers
            • Breakfast tarts, Crab Cakes, Dumplings, Pot Stickers, Spring Rolls, and more! 

La Rose Noire Macarons

 

 

 

 

 

 

MARKET UPDATE

PREMIUM OYSTERS AVAILABLE THIS WEEK:

  • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
  • Chesapeake Bay:  Maryland and Virginia 3.5″+  mild, meaty, low salt content 
  • Onset: Buzzard’s Bay, MA 3.25″ Briny and robust with a mineral finish 
  • Thunder Caps: PEI, Canada 3″
  • Buckley Bay: Baynes Sound, BC 2″ beach oyster, melon taste, salt spray finish.
  • Sun Hollow:  Hood Canal, Washington 2.75″ sweet brine, earthy 
  • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
  • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish
  • Wild Cat Cove: Pudget Sound, Washington 3″ gentle brine, melon rind finish

Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  

Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  

Icelandic Fish:  One of the highest-rated sustainable fisheries in the world.  Recognized by Monterey Bay Seafood Watch and the Marine Stewardship Council.  Fish available include Cod, Turbot, Arctic Char, and Haddock.  

Beautiful Domestic Groupers and American Red Snappers from the Gulf of Mexico. 

Monkfish: great pricing and quality over the past few weeks.  

Norwegian Wolffish Fillet. 

Chilean Seabass

Lake Fish: Medium Walleye is still plentiful.  We expect to continue to see fresh product through the first half of December.  However, only a limited amount of fresh or frozen Jumbo Walleye will be available.  Yellow Perch: only frozen or PF product is available. 

Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  Price is down and would make an excellent menu or special option.  

Norwegian Halibut: farm-raised, amazing quality, 10lb. and up fish.

New Fish Features:

Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 

Pacifico Striped Bass:  Pacifico Aquaculture’s striped bass are unique in that they are the only farmed striped bass to be given a 4-Star (highest rating) by the Best Aquaculture Program which evaluates the sustainability and practices of the processor, farm, hatchery, and feed of farmed seafood products.  Raised in the open ocean of Baja, California with minimal handling and quick delivery.  Find out more information here.  

Images from Petrossian Caviar, Brooklyn Cannoli Company, Swiss Chalet Fine Foods, and Santa Barbara Smokehouse.  

November 19, 2018 Market Update

 

Market Update: 

Video: Chef and YouTube Creator Zachary Ladner breaks down a Kona Kanpachi at Giovanni’s Restaurant.  Our cover picture: We had the opportunity to bring in some unique Hawaiian fish last week including Aweoweo, Golden Kali, and Weke Ula.  Please note, there will be no deliveries and our retail will be closed on Thursday November 22nd for Thanksgiving Day.  We will reopen Friday with our regular delivery and retail hours.  

  • PREMIUM OYSTERS INBOUND THIS WEEK:
    • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
    • Deer Creek:  Hood Canal, Washington 3.75″  light salt, cucumber finish 
    • Wianno: Cape Cod, MA 3″+, sweet briny flavor
    • Winter Harbor
    • Thunder Caps: PEI, Canada 3″
    • Cranberry Creek: Oakland Bay, WA 3″ slate strips, deep shell, briny with cucumber finish
    • Elkhorn: Willapa Bay, Washington 3″ beach-grown with firm meats and high brine, melon finish 
    • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
    • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish
    • Samish Pearl: Samish Bay, WA Beach-grown, moderate salinity
    • Rock Point: Hood Canal, WA 2.75″ creamy and sweet, cucumber flavor
    • Saiko:  Saiko in Japanese means ‘supreme’.  Harvested in Willapa Bay, WA, these oysters live up to their name.  Grown in baskets to create a naturally tumbled, smooth, brown-shelled oyster with firm meat. The flavor profile is briny and sweet with a melon finish.  
  • Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  
  • Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  
  • Keep an eye on scallops, price has been creeping up each week.  
  • Beautiful Domestic Groupers and American Red Snappers from the Gulf of Mexico. 
  • Chilean Seabass
  • Lake Fish: Walleye is still plentiful.  We expect to continue to see Medium Walleye for the next few weeks.  However, only a limited amount of fresh or frozen Jumbo Walleye will be available.  Yellow Perch: The season is coming to an end so expect see little to no fresh availability.  
  • Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  Price is down and would make an excellent menu or special option.  
  • Alaskan Halibut: The season for Alaskan Halibut is officially over.  
  • Norwegian Halibut: farm-raised, amazing quality, 10lb. and up fish.

New Fish Features:

  • Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 
  • Pacifico Striped Bass:  Pacifico Aquaculture’s striped bass are unique in that they are the only farmed striped bass to be given a 4-Star (highest rating) by the Best Aquaculture Program which evaluates the sustainability and practices of the processor, farm, hatchery, and feed of farmed seafood products.  Raised in the open ocean of Baja, California with minimal handling and quick delivery.  Find out more information here.

Holiday Favorites:  Whether you’re planning a holiday party at your office or just a small gathering at home, we have all the seafood necessities.  

  • Shrimp
    • Philly Wild American Shrimp: Shell/on 5# Box Brown or White 
    • Philly Wild American Peeled and Deveined Tail-on 20/1# Bags
  • Smoked products:
    • Santa Barbara Cold Smoked Salmon (Coastal Harbor Beechwood & Harbor Point)
    • Santa Barbara Hot Smoked Salmon (Honey Oak Farmed Unsliced, Pacific Wild Unsliced)
    • trout
    • mussels
    • shrimp
    • scallops
  • Snow Crab Cocktail Claws 
  • Candied Smoked Salmon 
  • Salt Cod/ Baccala 
  • Dom Petroff Premium Caviar: Salmon Roe, Pacific White Sturgeon, Osetra, Trout Roe

 

 

 

November 12, 2018 Market Update

 

Market Update: 

Making an oyster stuffing this holiday season? Place your pre orders now!

  • PREMIUM OYSTERS INBOUND THIS WEEK:
    • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
    • Deer Creek:  Hood Canal, Washington 3.75″  light salt, cucumber finish 
    • Onset: Buzzard’s Bay, Mass. 3.5″ Briny and robust with a mineral finish 
    • Wellfleet: Cape Cod, Mass. 3.25″ sharp brine, seaweed finish
    • Thunder Caps: PEI, Canada 3″
    • Elkhorn: Willapa Bay, Washington 3″ beach-grown with firm meats and high brine, melon finish 
    • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
    • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish
    • Compass Point: Samish Bay, Washington 3″ briny oyster with a melon finish 
    • Purple Mountain: Hood Canal, Washington 2.5-3″ Mineral stone underlay, cantaloupe notes
    • Saiko:  Saiko in Japanese means ‘supreme’.  Harvested in Willapa Bay, WA, these oysters live up to their name.  Grown in baskets to create a naturally tumbled, smooth, brown-shelled oyster with firm meat. The flavor profile is briny and sweet with a melon finish.  
  • Fresh Stone Crab Claw Season is open! Place your pre-orders now!
  • Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  
  • Pumpkin Sword in house now! 
  • Incoming this week,
    • fatty, belly-cut Bluefin Tuna Loin
    • some unique Hawaiian display fish including Aweoweo, Wekeula, Golden Kali
    • Parrotfish.  
  • Great price on Monkfish this week. 
  • Keep an eye on scallops, price has been creeping up each week.  
  • Beautiful Domestic Groupers and American Red Snappers from the Gulf of Mexico. 
  • Lake Fish: Walleye is still plentiful.  We expect to continue to see Medium Walleye for the next few weeks.  However, only a limited amount of fresh or frozen Jumbo Walleye will be available.  Yellow Perch: The season is coming to an end so expect some fluctuations in availability.   
  • Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  Price is down and would make an excellent menu or special option.  
  • Alaskan Halibut: The season for Alaskan Halibut is officially over.  
  • Norwegian Halibut: farm-raised, amazing quality, 10lb. and up fish.

New Fish Features:

  • Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 
  • Pacifico Striped Bass:  Pacifico Aquaculture’s striped bass are unique in that they are the only farmed striped bass to be given a 4-Star (highest rating) by the Best Aquaculture Program which evaluates the sustainability and practices of the processor, farm, hatchery, and feed of farmed seafood products.  Raised in the open ocean of Baja, California with minimal handling and quick delivery.  Find out more information here.

 

Chez Francois: A Truffle Dinner

Chez Francois: A Truffle Dinner

Duo of Scrambled Eggs, Truffle Cappuccino

Celebrate the experience, otherwise known as truffles, at Chez Francois fifteenth annual Truffle Dinner.  This event only runs from Friday November 2nd through Saturday December 1st.  All reservations must be made at least one week in advance as truffles are highly perishable and expensive.  For more information about the dinner check out their website here Chez Francois Truffle Dinner.   

The menu, prepared by Executive Chef John D’Amico, includes some of the finest truffle inspired dishes.  A few dishes from this exquisite dinner are shown here including: 

Duo of Scrambled Eggs & Truffles, Truffle Cappuccino
Scrambled brown eggs, seasoned with truffle butter, garnished with black “Burgundy” truffles. 

Soufflè au Fromage, Black Truffle and Quail Egg

Soufflè au Fromage, Black Truffle and Quail Egg

Soufflè au Fromage, Black Truffle and Quail Egg
Ubriaco and Parmigiano-Reggiano cheese, oven baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles.

Pacifico Striped Bass 
Verjus butter sauce, braised fennel garnished with pickled fennel.  

Fresh Cod Fritters
Icelandic cod, remoulade sauce.  

Egg Fettuccine, White Truffles
Freshly shaved White “Alba” Truffles, served over egg fettuccine with truffle butter and fine herbs. 

Also featured in the Truffle Dinner: 
Sea Scallop En Croûte, Black Truffle Butter 
A Maine diver sea scallop baked in its natural shell, filled with sliced black “Burgundy” truffles and truffle butter, wrapped in a puff pastry. 
Char-Grilled & Farmed-Raised Coturnix Quail, Black “Burgundy” Truffle Butter Sauce
Chargrilled quail with a chestnut mousseline, finished with Black “Burgundy” truffle butter sauce. 
Roast Tenderloin of Veal, Sauce Périgueux 
Tenderloin of Wisconsin Veal, served over a delicata squash, filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.  
White Truffle Ice Cream
Madagascar French vanilla bean ice cream, flavored with White “Alba” Truffles and truffle honey & served over an almond tuile and seasonal berries. 

Pacifico Striped Bass

Egg Fettuccine, White Truffles

 

 

Chez Francois
For Reservations: 
440-967-0630

Truffle Fettuccine photograph by Evan Cecil Photography and Truffle 101 information provided by chezfrancois.com 

Truffles 101 
For the past eighteen years, we have featured truffles on our menu, culminating with our annual Truffle Dinner in late November. This year is no exception as we look forward to the fall truffle season. Below is a brief description of truffles.

Truffles have fascinated people for thousands of years. Their attraction is a tantalizing taste and aroma which, once experienced, is never forgotten. The taste and aroma of commercially-collected truffles are so intense that they are used as a flavoring instead of a separate dish.

The “White Truffle” grows spontaneously in the rich clay soil of the hilly region of the Monferrato in northern Italy. The “Tartufo Bianco” (white truffle) is the most coveted of the underground mushrooms and is often referred to as “The White Diamonds of Piedmont.” It is the crème de la crème of the underground tubers, more delicate and prized than the “Black Truffle.” Currently, a pound of “Black Truffle” fetches $500 to $850 and “White Truffle” between $2,000 to $2,800 per pound, making truffle one the most expensive food items in the world. The name “truffle” has been borrowed to describe small, fancy chocolate candies, another expensive and delicious food. Real “Black Truffle” are roundish, brown, and dirty when they come out of the ground. They are the fruit of the truffle organism, like apples are the fruit of an apple tree.

Truffles, which vary from the size of a nut to an egg, are finicky mushrooms that grow only in loose, humid, sun-soaked soil, particularly beneath elm and oak trees. The harvest season for “Black Truffle” runs from November to the beginning of March, and the season for “White Truffle” from October to the end of December.

So, what exactly does one do with truffle? They are meant to be served uncooked because as their scent is powerful, their flavor is delicate. Mostly they wind up shaved as ambrosial toppings for salad, pasta or risotto. They are also used to infuse oils and butter to compliment the shaved truffle toppings.