Chicago Foodways Roundtable
Truffles with Susi Gott Séguretwith truffle in hand, credit Luc SeguretNature’s most lauded culinary treasures—are subterranean fungi with magical properties which bring new dimensions to countless dishes.
Cooking with Truffles: A Chef’s Guide demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasion, featuring a variety of recipes, ranging from the simple to the sublime. And if you should happen to find yourself without a truffle in your pantry, the recipes stand well on their own!
Join author Susi Gott Séguret on Tuesday evening, January 10th, for an introduction to truffle history—both at home and abroad—as well as a bit of truffle science and geography, and notes on taste profiles and seasonality. If you’ve ever been curious about truffles, here’s your chance to satisfy your yearnings!
Susi Gott Séguret, author, chef, fiddler, forager, hails from Madison County, North Carolina, in the heart of the Blue Ridge Mountains. A Certified Culinary Professional and Certified Specialist of Wine, with a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims, Susi is the founder and director of the Seasonal School of Culinary Arts, which convenes four times a year, in Asheville, Ithaca, Sonoma, and Paris. Susi also orchestrates a series of wine dinners known as the Asheville Wine Experience; the yearly gustatory extravaganza, the Asheville Truffle Experience; and a series of foraging-cooking-dining events called the Appalachian Culinary Experience.
Susi has authored a quartet of books:
Appalachian Appetite, Child of the Woods, Cooking with Truffles, and
A Chef’s Book of Favorite Culinary Quotations.
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Tuesday, January 10th, 2022
7 p.m. Central Time
Presented Via ZOOM
If you are not already on our email list, then to receive zoom link,
please e-mail:
Culinary.Historians@gmail.comhttp://www.CulinaryHistorians.org