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Truffles

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By Richard Gorelick and The Baltimore Sun | October 8, 2014
  The folks at The Food Market have truffles on their mind -- black truffles, white truffles, black and white truffles together.  Chef Chad Gauss will be featuring those lovely truffles at 7 p.m. Thursday in a "One-Night Truffle Dinner. " The four-course menu, plus dessert, will be served in the Hampden restaurant's lower-level communal dining space, The Private Kitchen -- which we were just waiting for the right time to tell you existed. This is that time. The four-course menu includes a black-truffle Brussels sprouts Caesar salad, a soy and white truffle tuna tartare, black and white lobster tail with risotto and truffled red meat with potatoes and rosemary.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | October 8, 2014
  The folks at The Food Market have truffles on their mind -- black truffles, white truffles, black and white truffles together.  Chef Chad Gauss will be featuring those lovely truffles at 7 p.m. Thursday in a "One-Night Truffle Dinner. " The four-course menu, plus dessert, will be served in the Hampden restaurant's lower-level communal dining space, The Private Kitchen -- which we were just waiting for the right time to tell you existed. This is that time. The four-course menu includes a black-truffle Brussels sprouts Caesar salad, a soy and white truffle tuna tartare, black and white lobster tail with risotto and truffled red meat with potatoes and rosemary.
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NEWS
By Kate Shatzkin and Kate Shatzkin,Sun Reporter | February 14, 2007
As the complex taste of dark chocolate gets more attention, the stakes have been raised for the box of candy so many lovers are giving and getting today. To impress, you've got to know the ratio of cacao to sugar and the forest that provided the beans. Then again, you could make truffles flavored to your sweetheart's taste as a Valentine's Day project. You won't need many ingredients. Truffles start with a basic mixture of good-quality chocolate and cream, says Jan Bandula, master pastry chef and chef instructor at Baltimore International College.
NEWS
By Jessica Gregg and Baltimore Sun Media Group | April 25, 2014
Devin Mack was in a figurative drawing class at Ithaca College more than a decade ago when his professor handed him a roll of wire and said, "Here, make a figurative drawing out of this. " Mack, who was studying cinema and photography at the school, made his first sculpture and took the first step into a career. Today he continues to make wire sculpture "large and small" out of everything from coat hangers to precious metal. Indeed, probably one of his best known sculptures is a 12-foot-tall honeybee outside of Baltimore Honey, a community-supported apiary in Woodberry.
NEWS
By Elinor Klivans and Elinor Klivans,SPECIAL TO THE SUN | December 29, 2004
Chocolate. Lots of chocolate. That's the perfect way to ring in the new year. So after the ball drops on New Year's Eve, you can bet I will be celebrating with chocolate truffles - dark-chocolate truffles, raspberry-swirled white-chocolate truffles and hazelnut-and-milk-chocolate truffles. The only choice is whether to blow the entire evening's budget on a tiny boutique box of truffles or to make truffles by the dozen that will cost a few cents each and can be made in about the time that it takes to get in the car and drive to the candy shop.
NEWS
By ROB KASPER | April 19, 2006
I got dressed up for my rendezvous with a fresh truffle. Because I was going to spend time in the company of an upper-class underground fungus, one that costs $999.99 a pound, I did not want to look shabby. So, wearing my best sports coat, freshly pressed slacks and newly shined shoes, I headed out to Wegmans in Hunt Valley. Truffles have been around for centuries but are now, I am told, a trendy ingredient showing up in dishes at avant-garde restaurants. They had not made any appearances at our house, and when I first spotted them it was not love at first sight.
FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | December 4, 1991
TRUFFLES ARE EASY to make, elegant and taste great.I made these truffles for my church's weekend bazaar. The boxes sold very quickly, especially once folks learned they could be frozen for up to one month and refrigerated for two weeks.Professional-looking packaging is available at cake decorating stores, such as Cake Cottage in Bel Air (410-838-6260). I bought 12 small white boxes, with self-folding lids. Each box held about eight fat truffles. Pack the truffles into tiny foil or paper cups.
FEATURES
By KAROL V. MENZIE and KAROL V. MENZIE,SUN STAFF | December 22, 1999
Truffles are wild. It's not just the musky, elusive, intriguing fragrance these members of the fungus family exude. It's not their rareness -- they can cost as much as $500 to $2,000 a pound. And it's not even their reputation as exotic and unobtainable.No, the point is, they grow absolutely wild. No one has ever figured out a reliable way to cultivate them. They can only be discovered, not planted. And discovered not even by people, whose olfactory system, with a paltry 5 million scent receptors, can't detect the subtle aroma emanating from underground, near the roots of oak trees.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | June 15, 1997
After Champagne Tony's turned into Truffles at the Belvedere last month and Morou Ouattara became executive chef, I got mixed reviews from those who had eaten there. I gave the kitchen what I hoped would be enough time to get its act together, then went with lowered expectations -- not encouraged by the fact that when we arrived the gorgeous dining room was empty except for the staff.Picture the high-ceilinged room with its beautiful murals, marble fireplace, comfortable chairs, elegantly set tables, crystal chandelier and mahogany-dark paneling.
NEWS
June 29, 2003
As most presidents do, Iraq's Saddam Hussein had an official photographer who documented his life, in this case his personal life as well as his public life. The recent retrieval of Hussein's home videos and photos, however, makes clear that he was not just any president. In one photo, Hussein tenderly kisses an unhappy grandson named Ali. Ali's mother is Hussein's daughter Raghad. Ali's father, Hussein Kamal, was executed by the tender grandfather, Saddam Hussein. Another photo finds Hussein searching for truffles in the desert.
HEALTH
By Mindy Athas and Picture of Health contributor | December 28, 2011
Each week a nutritionist from the University of Maryland Medical Center provides a guest post on healthful eating. This week, Mindy Athas, RD, CSO, LDN, writes about mushrooms. Low in calories, fat, cholesterol and sodium, yet rich in fiber, protein, vitamins and minerals, mushrooms really are magical. Consider adding them to your table in a myriad of delicious ways. For a majestic start, consider stuffed mushroom caps or try a wild mushroom soup. An easy meal can be pasta and sauteed shiitakes or a salad entree topped with white buttons or criminis.
NEWS
By Elizabeth Large | December 23, 2007
Glarus Chocolatier 644 South Exeter St., Harbor East 410-727-6601 or GlarusChocolatier.com Open 10 a.m.-8 p.m. Monday-Saturday, 11 a.m.-5 p.m. Sunday Don't panic. Sure you're invited to a holiday brunch at noon today and a Christmas Eve open house tomorrow, not to mention Christmas dinner with friends. So you need a last-minute gift when you thought your shopping was done. You don't want to hit the malls at this late date. Glarus Chocolatier recently opened its second store in Harbor East and has just what you need.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun Reporter | February 14, 2007
As the complex taste of dark chocolate gets more attention, the stakes have been raised for the box of candy so many lovers are giving and getting today. To impress, you've got to know the ratio of cacao to sugar and the forest that provided the beans. Then again, you could make truffles flavored to your sweetheart's taste as a Valentine's Day project. You won't need many ingredients. Truffles start with a basic mixture of good-quality chocolate and cream, says Jan Bandula, master pastry chef and chef instructor at Baltimore International College.
BUSINESS
By Hanah Cho and Hanah Cho,Sun reporter | January 31, 2007
For a week in France, they sampled foie gras and black truffles, sipped wine from barrels and analyzed menus and the composition of countless dishes. This was no vacation for seven management staff and chefs at Baltimore's French-inspired Petit Louis Bistro and Charleston restaurants. Instead, it was hands-on education paid for by Tony Foreman and Cindy Wolf, husband-and-wife restaurateurs, who took their staff on the trip to two French wine regions this month. "It's one thing to read something in the food and wine business, it's another to taste, smell, hear and look," said Wolf, owner and executive chef of the Charleston Group, the Baltimore enterprise that operates a wine store and three local restaurants.
NEWS
By Arin Gencer and Arin Gencer,SUN REPORTER | December 31, 2006
Ryan Finch walked down to the muddy edge of the lake, reached into a mound of crisscrossed tree limbs and pulled out a branch. "Look what I found in the beaver lodge," the 8-year-old said with gusto as he walked along a path minutes later. One end of the branch had been whittled to a pencil-like point. Ryan's discovery highlighted an afternoon filled with talk of flying squirrels, raccoons and truffles -- not the chocolate kind -- all part of a series of monthly winter classes for young children at Sykesville's Piney Run Nature Center.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | December 17, 2006
Truffles & Tea Food: **1/2 (2 1/2 stars) Service: *** (3 stars) Atmosphere: *** (3 stars) Chocolatea Food: *** (3 stars) Service: *** (3 stars) Atmosphere: **1/2 (2 1/2 stars) This close to Christmas, a place that specializes in chocolate and tea, two of my favorite things, sounds heavenly. You can shop for last-minute gifts and recover from shopping for last-minute gifts with a pot of freshly brewed tea. Two birds with one stone. I knew about Truffles & Tea, which opened three years ago in Cross Keys, but I was surprised to hear that Chocolatea had opened recently in the Ambassador Apartments.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | December 17, 2006
Truffles & Tea Food: **1/2 (2 1/2 stars) Service: *** (3 stars) Atmosphere: *** (3 stars) Chocolatea Food: *** (3 stars) Service: *** (3 stars) Atmosphere: **1/2 (2 1/2 stars) This close to Christmas, a place that specializes in chocolate and tea, two of my favorite things, sounds heavenly. You can shop for last-minute gifts and recover from shopping for last-minute gifts with a pot of freshly brewed tea. Two birds with one stone. I knew about Truffles & Tea, which opened three years ago in Cross Keys, but I was surprised to hear that Chocolatea had opened recently in the Ambassador Apartments.
NEWS
By Art Buchwald | November 1, 1995
I HAVE JUST returned from Paris, and the big news from Europe is that France has become the leading arms merchant in the world -- surpassing even the United States. The question on everyone's lips is, how did the French pull it off?I asked my friend Alain Bernheim, who, when it comes to anything French, is as defensive as Brigitte Bardot.''We did it,'' he explained, ''by combining all the luxury items France exports with the arms and ammunition. For example, we sprinkled Chanel No. 5 on all the missiles that we sold to China.
FEATURES
By Chicago Tribune | November 11, 2006
What it is -- Hand-crafted truffles in autumnal shapes and flavors What we like about it --The Fall Collection of truf fles from Moonstruck Choco late Co. delighted tasters with its lovely seasonal flavors and high-quality ingredients. Flavors include pumpkin pie, caramel apple, pumpkin seed marzipan and chocolate pfef fernuesse. Each is a miniature gourmet dessert. They'd make a great gift for your Thanksgiv ing hosts. What it costs --$24 for a 9-piece box Where to buy --moon struckchocolate.
NEWS
By ROB KASPER | April 19, 2006
I got dressed up for my rendezvous with a fresh truffle. Because I was going to spend time in the company of an upper-class underground fungus, one that costs $999.99 a pound, I did not want to look shabby. So, wearing my best sports coat, freshly pressed slacks and newly shined shoes, I headed out to Wegmans in Hunt Valley. Truffles have been around for centuries but are now, I am told, a trendy ingredient showing up in dishes at avant-garde restaurants. They had not made any appearances at our house, and when I first spotted them it was not love at first sight.
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