Truffle Carpaccio (Sliced) by Bacchus Provisions
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Truffle Carpaccio. "A Bacchanalia of Flavor." Quinton Jay
If you’ve had the pleasure of meeting Quinton Jay, the proprietor of Bacchus Wine & Spirits, it’s likely the conversation turned to truffles.
Quinton is a truffle fanatic.
Not only does he throw elaborate, multi-course truffle parties—complemented by fearless dishes like DIY torched Wagyu nigiri, expertly selected wine and spirits pairings, and a casual vibe to balance out the opulence. But he also sniffs out just about any truffle-themed product he can get his hands on.
At Bacchus, you’ll find truffle chips, crisps, and “zest.” Craving truffle-infused salami? How about cow’s milk sottocenere aged with truffles? You’re in luck; he sells both. He even carries a chocolate stout by Bare Bottle Brewery made with—you guessed it—truffles.
But by far the truffle provision closest to Quinton’s spore-smitten heart is the Truffle Carpaccio (no beef, just truffles). Primarily because you can elevate everyday staples from omelets to pizza. The results, as the label states, is a “bacchanalia of flavor.”
In order to source the most delectable truffles for the carpaccio, Bacchus partnered with Far West Fungi, the leading purveyor of rare mushrooms and truffles on the West Coast. If you’ve eaten specialty fungi lately, they were probably cultivated by Far West—the go-to source for the Bay Area’s top restaurants and farmer’s markets. You can sample Far West’s fare at their retail stores in San Francisco’s Ferry Building, and their new location in Santa Cruz.
Truffle Carpaccio is simple to make—shaved at peak ripeness and preserved in oil—but the outcome is anything but simple. "Some truffles arrive at peak ripeness, too late to store, but perfect for preserving at maximum pungency,” says Ian Garrone, son of Far West Fungi's founder and team leader at the Santa Cruz retail store, “which is nutty and earthy with a little honey."
Where Do We Source Our Truffles?
Italy has the market cornered on black summer truffles, but cultivation is spread throughout the Mediterranean. Each region expresses different nuances in flavor. And Far West sources the best varieties from all over Southern Europe. The ripest truffles from every location go into the carpaccio, further adding complexity.
As we already mentioned, Truffle Carpaccio flavor-boosts simple dishes like pizza, omelets, pasta, rice, and potatoes. Try tossing it in popcorn or gnocchi. Or layer it under the skin of chicken before roasting. The relatively mild flavor (for truffles) lends itself to all spring and summer Southern Mediterranean fare. So the options are endless.