Never Leave LA

Celebrate “Black Truffle Friday”—The Launch of Australian Truffle Season at Melisse with an Exclusive Chef Collaborative Dinner

The launch of Australian Truffle Season, beginning at the end of May, makes its way to sunny Los Angeles. Angelinos can now celebrate “Black Truffle Friday”—curated by Frank Brunacci of The Truffle & Wine Co. at one of the best restaurants in Santa Monica – Mélisse.

CDTD2013_Melisse_FINAL_0073-2

This exclusive one-night-only chef collaborative dinner takes place on Friday, June 13. Chef Josiah Citrin will collaborate with Australian Chef Peter Gilmore, Executive Chef at Quay in Sydney, which has been included in the “S. Pellegrino World’s 50 Best Restaurants” list for six years in a row. Two seating windows will be offered to enjoy the five-course menu showcasing freshly harvested truffles from Manjimup, Western Australia.

Josiah Citrin has gained wide acclaim for his contemporary, market-driven American/French cuisine. His Santa Monica, CA, restaurant Mélisse is one of the country’s highest rated dining destinations having earned two Michelin stars, top honors annually from Zagat for food and service, and was recently named one of Elite Traveler Magazine’s “Top 100 Restaurants in the World.” Citrin is among several Michelin-starred chefs in the U.S. who utilize the Truffle & Wine Co.’s black truffles during the season.

CDTD2013_Melisse_FINAL_0068-2

Unearthed from late May through August in Western Australia, the Truffle & Wine Co. expects to harvest nearly six tons of the T.melanosporum black truffle (known in Europe as the Périgord black truffle). One third will make its way to America. The Truffle & Wine Co. is the largest producer of the T.melanosporum truffle in the Southern hemisphere. The freshly harvested truffles from Manjimup, Western Australia are destined for fine dining restaurants, not only in Australia but around the globe.

The world-class truffles are favored by the most exclusive Michelin Star Chefs (Thomas Keller at Per Se, Josiah Citrin at Mélisse, Curtis Duffy at Grace, and more) who feature the truffles on menus throughout the U.S. Australian Truffle season is late May through August. Prices range from $800+ per pound for Extra Class truffles to $400+ for Truffle Peelings.

Truffle&WineCo-TruffleBox

Visit The Truffle & Wine Co. to learn more. To order truffles, contact Frank Brunacci at 219-798-5662 or frank@truffleandwine.com.au.

WHERE:

Mélisse

1104 Wilshire Blvd.

Santa Monica, CA 90401

310.395.0881

WHEN:

Friday, June 13

Two seating windows offered, 5:30PM – 6:30PM and 8:15PM – 9:15PM.

Reservations are required and can be made starting Monday, May 12, via OpenTable or by calling Mélisse, 310.395.0881

COST:

$185 per person, or $280 with wine pairing; exclusive of tax and gratuity

 

 

 

leave a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: