Kate Krader
January 28, 2010

© kate krader
A bad pic of an excellent black truffle beignet at Eleven Madison.It’s been a good week for me and black truffles. First I got to attend the three-course AC/BT (Andrew Carmellini/Black Truffle) dinner at NYC's Locanda Verde. There Carmellini (an F&W Best New Chef 2000) added truffles to everything from oxtail minestrone to scallops to an ice cream sundae. I even scored an AC/BT "Back in Black" T-shirt that I wore to the gym the next morning, like I used to do in high school the day after a concert. And then last night, I hit the jackpot at Manhattan’s outstanding Eleven Madison Park. There, Daniel Humm (an F&W Best New Chef 2005) is perfecting something he calls a black truffle beignet. It comes to the table in a rice-filled glass, looking for all the world like a solid, thousand-dollar black truffle. In fact, it’s made with pureed chickpeas and enough truffles to make it pitch black. He got the idea at, get this , a falafel stand in Montclair, New Jersey. The beignet is absolutely fantastic; the only thing that can possibly top it would be to find an actual black truffle on my plate at my next meal.

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