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White Truffle Dinner

Chef James Ephraim Presents White Truffles and the Wines of Batasiolo at Mozaic Beach Club - Saturday, November 30, 2013


Bali News: White Truffle Dinner
Click Image to Enlarge

(11/21/2013)


Shave that bitch!

- Musician Puff Daddy’s order to chef serving truffles


At costs approaching US$14,200 per kilogram, precious white truffles merit in price alone their reputation as the “diamond of the kitchen.

While truffles are rare, rarer still are the fragrantly exquisite “white truffles” or “trifola d’Alba” found attached to the root systems of oak, hazel, poplar and beech trees in the Langhe and Montferrant areas of the piedmont region of northern Italy.

Harvested in October and November of each year, white truffles are pale cream or brown in color with white marbling, Sought after by gourmands and gourmets alike, the roots are harvested using specially trained dogs or pigs who root out a wild crop that is increasingly elusive and expensive with each passing season.

Musty with a smell likened by some to moldy locker room, the taste of the truffle is both delicate and complex. Sliced wafer thin, they are often served raw - garnishing soups, pasta, pureed potatoes, eggs or salads. Thin slivers of truffles are also cooked in meat dishes, served with foie gras or used in stuffing for poultry.

One Night Only - November 30, 2013

Suffering from a serious over-demand world-wide, the precious truffles that will grace the table of executive chef James Ephraim at the Mozaic Beach Club on Saturday, November 30, 2013 will be hand carried to Bali directly from the Fiera del Tartufo (truffle fair) in Alba, Italy held during the harvest period each Fall.

The special six-course degustation menu using white truffles will be paired with premium Basasiolo Wines that are nurtured by the same calcareous terroir that foster the rare fungi of the Piedmont Region.


White Truffle Dinner
Mozaic Beachclub – Batubelig Beach Seminyak
Crafted by Chef James Ephraim



AMUSE BOUCHE

+ + + +

A SALAD OF SEARED OCEAN SCALLOPS
White Truffle Gel, New Season Asparagus and Black River Caviar

Batasiolo 7 Cascine NV Prosecco Collio,
TASTING NOTES: A sparkling accompaniment to hors d’oeuvres and seafood, prosecco share many similarities with moscato - slightly effervescent, lower in alcohol fruity and mildly sweet. right, straw yellow with a light hint of green. Look for aromas and hints of citrus, apples and honey. The palate is light and fizzy – hinting at the sparkling night ahead

+ + + +

RISSOTO OF WHITE TRUFFLE & SEARED LOBSTER
Bedugul Vegetables, Truffle Butter Sauce, Iberico Ham and Tempe Crumble

Gavi di Gavi Granee DOCG
TASTING NOTES: One of the Piedmont’s leading white wines, Gavi covers an area stretching from the village Novi Ligure to the foothills of the Ligurian Appennines. To wear the DOCG designation Gavi di Gavi Granee only comes from the village of Gavi.

Produced from 100% Cortese grapes, the juice is yielded through soft pressing and static decanting. Slow maturation under strict temperature controls, this wine is only bottled after a process of malolactic fermentation, rendering a “buttery” quality to the final product.

The color is delicate, straw yellow with deep green reflections. The taste is soft, with aromas of fresh fruit and white flowers. Dry and refreshing, this wine is well balanced. Look for hints of apple, lemon and melons.

Dry but refreshing, keen and well balanced.

+ + + +

SLOW ROASTED KINTAMANI SUCKLING PIG
Artichokes, “Boundan Noir” and Truffle Emulsion

Barbera d’Alba DOC Sovrana
TASTING NOTES: The product of a single vineyard, this wine is aged 12-15 months in oak. Harmonious flavors of red berries and spice. Delicious with red meats, ham and cheeses.

This wine dates back to 1882 and is now made by the largest land-owning family in Barolo. 14% alcohol this wine begins with a very pleasant aroma featuring cherry pie, a little cedar and a little chocolate. Tasting the medium-bodied wine reveals silky smooth flavors of plum, cedar, cherry, cranberry and other oaky notes. It ends dry with slightly chewy tannins and long lasting notes of sour fruit.

+ + + +

SEARED WAGYU BEEF
Burnt Cauliflower, Batasiolo Shiraz Reduction, Shaved White Truffle

Barolo DOCG Briccolina
TASTING NOTES: Produced in limited quantities from a single 40-acre vineyard in the village of Serralunga d’Alba, Briccolina is aged in small French oak barrels. Grapes grown on south-facing slopes of limestone and calcium carbonate the resulting wine is well-structured, full-bodied and decidedly long lasting wine with intense color and persistence.

Described as “rich and chewy” this red wine evokes sweet cherry, cinnamon, mint, licorice, spice flavors and, of course, oak. Produced with 100% Nebbiolo grapes that produce an intense garnet red color turning to brick red with age.

Full with notes of cinnamon and ripe fruits, enhanced by traces of oak.

+ + + + 

NEW SEASON VACHERAN CHEESE
White Truffle Honey, Fresh Peach and Coconut Sable

Moscato d’Asti DOCG Bosc dla Rei
TASTING NOTES: Moscato is a straw-yellow wine with golden highlights, an intense nose reminiscent of the grape, and a full, lingering, sweetly soft flavor with an aromatic aftertaste. Grown at high-altitude in the Serralunga Hillsides, this is a luscious, fruity dessert wine with only 5,5% of alcohol. It offers a foamy mousse with peach and honey on the finish.

Full taste with a lingering, sweetly soft flavor and an aromatic aftertaste. Excellent with cheese and the rich chocolate dessert to follow

+ + + +

MILK CHOCOLATE COOKED IN LIQUID NITROGEN
White Truffle Ice Cream and Kaffir Lime Infusion

+ + + +

PETIT FOURS & WHITE TRUFFLE

Cost Rp. 1.4 million net (US$122) including wine pairings and welcoming cocktails with the chef.

Both space and truffles are strictly limited – one night only - Saturday, November 30, 2013.

For more information or to book telephone +62-(0)361-4735796 or [Email Mozaic Beachclub


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