March 15, 2010
Join the conversation with Dining Editor Mary Brown Malouf
02/29/08
02:34 PM
On the Table

A little truffle goes a long way

By Mary Brown Malouf
02/29/08 - 02:34 PM

white truffleAndthat's a good thing, because truffles have been one of the true luxuryfoods of the world for centuries. Especially the white truffles fromAlba, Italy. I have a foodie friend (a member of our Dining Awardspanel) who is in the Piedmont region of Italy right now for the sake oftruffles and until i received this email today from Liberty Heights Fresh I was feeling just a tiny bit grumpy about it.

But—Rosenberg to the rescue—Liberty Heights is taking orders forfresh truffles. They're $250 an ounce and one golfball-sized truffleweighs about that much. But, as I said, a truffle's incrediblyintoxicating savory funkaroma goes a long way. Just a few shavings overpasta, tucked under the skin of a chicken, stirred into risotto,swished around in melted butter, can take a dish from mundane tosublime. You and a friend could go in on one together and still feelrich.

Call (801) 58-FRESH or stop by Liberty Heights Fresh.

Originally published 2007-11-29

Add your comment:

Create an account, or please log in if you have an account. Anonymous comments are enabled.

Forgot your password?
Verification Question. (This is so we know you are a human and not a spam robot.)

What is 1 + 7 ? 

Bookmark and Share Email this page Email Print this page Print Feed Feed

About This Blog

A lack of serious ambition, a love of cooking and a degree in Latin naturally led to a career in food writing for Mary Brown Malouf.

Her 25 years of experience has included stints as executive editor of D magazine in Dallas, Texas; executive editor at wine.com in Napa, California; and restaurant critic for The Salt Lake Tribune.

Now, she’s the dining editor for Salt Lake magazine, where she writes about the food scene in Salt Lake City and beyond. Check in regularly for the latest restaurant news, great products from local purveyors, and conversation about all things gustatory.

If you have news, tips or other information about the dining scene you'd like to share, email Mary.

 

 

Recent Posts

Archives

Feed

Atom Feed Subscribe to the On the Table Feed »

Advertisement