Each week, First We Feast photographer Liz Barclay (@liz_barclay) grabs her camera and hits the streets to explore a different aspect of the food world. Here, she shares her photos and stories.
White truffle season is upon us, which means that chefs are giddily unpacking shipments of the worth-its-weight-in-gold fungi, and high-rollers are scouring menus for that ever-tantalizing “truffle supplement.”
Often called Alba truffles, in reference to the prime truffle-harvesting area in Piedmont, white truffles go for more than $1,000 a pound, and most dishes need less than a few ounces of the stuff to infuse them with rich, earthy flavor. They’re particularly popular at highend Italian restaurants, but you’ll find white truffles at a wide range of NYC restaurants, including Josh Capon’s Burger & Barrel (25 West Houston St, 212-334-7320, burgerbarrel.com), which deploys them on steak tartare ($52), ravioli ($53), rigatoni “mac and cheese”($49), gnocchi with gorgonzola sauce ($56), and a super-decadent $55 white-truffle burger.
Yesterday, I stopped by B&B when the kitchen received its first shipment of the season—a near-religious moment marked by careful handling of the precious ingredient and an intense truffle aroma filling the room.