Truffle Festival EVENTS 2018

On January 25, the Joriad North American Truffle Dog Championship will kick off the 13th annual Truffle Festival in Eugene. Events through January 28 will include a cooking class, grand dinner, and truffle marketplace; learn more and purchase tickets.

The 2018 Oregon Truffle Festival’s wine country weekend will take place February 16–18 in Newberg, Oregon! This three-day celebration of Oregon truffles is dedicated this year to the culinary legacy of James Beard, a native Oregonian and ardent lover of Oregon truffles. Learn more and purchase tickets.



on the truffle trail with stefan czarnecki

One of the greatest gifts a wine region can give the world is a classic local pairing—a food and drink combination that is both truly complementary and uniquely expressive of place. The western Loire has Muscadet and oysters; Sardinia has Cannonau with pancetta and sheep’s cheese. Oregon is synonymous with Pinot noir, and its most precious and distinct food counterpart is truffles. Stefan Czarnecki, age 36, might be the best person in the country to ask about the latter. Read more.


truffle recipes from oregon chefs


Celery Root, Truffled Remoulade, Hazelnuts

This recipe comes from Jason French, chef and owner of Ned Ludd in Portland.


  • celery root peeled, trimmed, and julienned
  • 2 Braeburn apples julienned
  • 3 eggs separated
  • 1 cup oil
  • juice of two lemons
  • 1 tbsp capers drained and chopped
  • 1 tsp tarragon stemmed and chopped
  • 2 tbsp parsley stemmed and chopped
  • 1 tbsp chives thinly sliced
  • 2 tbsp cornichons minced
  • 1/2 oz white truffles minced
  • 1 cup hazelnuts roasted, skinned and chopped


  1. Make a loose mayonnaise with the egg yolks, lemon juice and oil. Start by whipping the egg yolks and half the lemon juice until light in color and creamy in texture. Season with salt and start adding the oil a few drops at a time, whisking constantly. Once an emulsion is achieved you can add the oil more quickly. Adjust the texture with lemon and salt. If the mayonnaise is still too thick a small amount of cold water may be added.

  2. Fold in the remaining ingredients and allow to sit covered in the refrigerator for a few hours for the flavors to meld.

  3. Dress the celery root and apple with enough remoulade to coat. Plate and cover with chopped, roasted hazelnuts.


Truffled Hen Legs with Braised and Charred Leeks au Jus

This recipe comes from Jason French, chef and owner of Ned Ludd in Portland.


  • 4 whole hen legs skin on
  • 2 tbsp softened butter
  • 1 oz black truffles
  • 4 leeks trimmed, washed, halved lengthwise and julienned
  • 1/2 cup red wine
  • 1 qt chicken stock
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 2 halved lemons
  • salt and pepper to taste


  1. Peel back the skin of each individual hen leg, leaving the skin attached to the foot end of the drumstick.

  2. Spread the softened butter over the meat of each leg. Season the meat with salt and black pepper. Thinly shave enough truffle to cover the meat with the slices having them overlap slightly. Carefully pull the skin up and over the meat. Drizzle with canola oil and season. Refrigerate for a few hours.

  3. Preheat an oven to 425 degrees. Place half the leeks, wine, stock, thyme & bay leaves in a roasting pan. Place the hen legs in the pan and cover with parchment paper and foil.

  4. Roast in the oven for 35-45 minutes or until the legs are tender. While the chicken is roasting, oil and season the remaining leeks with salt. Spread in an even layer on a sheet pan.

  5. Switch the setting on the oven from bake to broil and take the foil off the chicken. Place the sheet pan of leeks on the highest rack and broil until charred but not ashen. Remove the leeks, place the hen pan on the highest rack and allow the skin to brown.

  6. To serve: divide the braised leeks in the middle of four plates. Place a hen leg on top of the leeks. Top with the some braising liquid, the charred leeks and finish with lemon, parsley and shaved truffles.


Flat Bed Crackers

This recipe comes from Jason French, chef and owner of Ned Ludd in Portland. Serve these crackers with Truffled White Bean Purée (recipe below).


  • 9 cups flour
  • 1.5 tbsp yeast
  • 2-3 cups warm water
  • 1 tbsp sugar
  • 4 tbsp assorted ground spices
  • 2 tbsp salt
  • olive oil


  1. Place the flour, spices and salt in a large mixing bowl. Mix the ingredients together.

  2. Mix the yeast, sugar and water together and stir to dissolve the yeast and sugar. Allow to sit until the yeast activates.

  3. Make a well in the flour, add the liquid and mix well. The dough should come together but still be slightly sticky.

  4. Pour the dough on a well floured surface and knead 10-15 minutes adding flour as needed. Lightly oil another bowl and place the dough in the bowl. Cover with plastic wrap or a warm moist towel and allow to proof in a warm area. When the dough had doubled in size (1-2 hours), punch it down, and begin to cut the dough into 2 oz portions.

  5. Roll each portion into a small ball and place on a well floured sheet pan. Cover and allow to rest. Roll out each ball and place on a floured surface and allow to rest, covered at least one half hour.

  6. Bake the flat bread on a stone in the oven or on a preheated sheet pan in a 500 degree oven.

  7. Remove, cool slightly and oil well. Season with salt, more spices if desired and bake in a low oven until golden brown and crisp.

  8. Serve with Truffled White Bean Purée.


Truffled White Bean Purée

This recipe comes from Jason French, chef and owner of Ned Ludd in Portland. Serve with Flat Bed Crackers (recipe above).

Servings 2 quarts


  • 1 qt dry white beans
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 yellow onion peeled and halved
  • carrot peeled and split lengthwise
  • 1/2 cup white wine
  • water or stock
  • 1/2 oz Oregon white truffles sliced
  • 1/2 cup good olive oil
  • 1/2 cup grated Parmesan cheese


  1. Cover white beans with double their volume in water. Bring to the boil and allow to sit covered for 10 minutes. 

  2. Strain the beans and place back in the pot with the aromatics wine and water or stock to cover. Season with salt and bring to a boil.

  3. Simmer, partially covered until the beans are tender.

  4. Purée in a food processor adding the truffles, oil and cheese. Adjust seasoning and serve with flat bread, crackers or crudité.