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Issue Date: November 2010 Issue

Digging Truffles

Alex Ash

"The diversity truffles have is amazing," says Chez Francois chef and owner John D'Amico. "You can use it in so many different things, and it adds different flavors and textures." Here are two can't-miss truffle dinners that showcase the underground fungus and culinary gem.

Chez Francois

Nov. 26-Dec. 18, $135/person

D'Amico embraces the versatility of truffles in this seven-course meal — from the deep, earthy flavors of black, Burgundy truffles from France to white truffles with notes of garlic. Reserve a spot one week in advance, and sample truffle cappuccino, wild mushroom and truffle ravioli, as well as popular scrambled eggs mixed with truffles and truffle butter and served in a hollowed-out brown egg.

555 Main St., Vermillion, 440-967-0630,


Nov. 11, 7 p.m., $100/person

Having cooked in Italy for years, chef and owner Michael Annandono is no stranger to truffles. "In Piedmonte, wine and truffles are synonymous in the fall," he says, which is why both will hail from that region for the six-course dinner. Each course will be infused with Alba truffles to accentuate dishes such as pumpkin gnocchi with a truffle cream sauce.

2198 Murray Hill, Cleveland, 440-421-0300,

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