Three Stories In the News
First, Tennessee Truffles: Whiskey and tobacco country yields the first crop of US truffles that match the aroma and flavors of the Perigord region in France. Click here to read the story of Dr. Tom Michaels’ success where others have failed. (Ever hear tell of a game preserve in Hext, Texas….former multimillion dollar truffle farm?) This past winter, several Flavors From Afar Foodies banded together to purchase the Real Thing from Italy. Here’s hope that local production may lower costs (did you know that Perigord truffle production today is only 5% of what it was in the 19th century?) in time for a purchase next season (send us an email to become part of our Truffle Buying Club!).
Then, for those of us who love our grandmothers, here’s Kim Severson’s story of a woman hot on the trail for THE red sauce recipe as made by the Italian women in her family. It’s a story of love, tradition, and food history. For example, the author points out that the American version of THE sauce contained much more oregano than the traditional version, partly because transplanted Italians poured on the oregano, hungry for a scent of home. (Hmmm, maybe this explains the flavors of Tex- Mex found in Atlanta…)
And finally, Dallas still awaits the arrival of it’s own “foam” (or molecular gastronomy, if you will) restaurant (signifying nothing, or the beginning of food as we will know it?). “Alinea” and “Moto” in Chicago received a thumbs up review from the Wall Street Journal recently in “The Tastiest Molecules Ever.” For a peek at the menu, you can order a Tour12- course for $135 Tasting, or a 22-course for $195. Keep in mind that the portions are tiny, and the idea is that you are stimulated to move from course to course, never sated. What do you think? Send us an email and let us know if you’ve tried this cuisine, and whether you’d like to see it here! Finally, because all Dallasites love fashion, you can shop at Alinea’s online store, and buy the accessories so you can try this at home (or at least look darn good doing it). Our favorite? The Squid!