GOODS AND CONSUMPTION

A few weeks ago, the surgeons and chemists of La Kombo laboratory received their lovely friends for a very special diner entitled “The Truffle Tuesday”. Orchestrated by the one and only BwickSousChef Aka. "I'm Alison Blah", an extremely talented culinary genius from Brooklyn, NY, needles to say our headquarters were transformed into a premium culinary sanctuary.

As she said:

“The flavor connotation of white truffles is one that possesses superb aromatic scents which awakens the sensory buds.”


“It was necessary to think about the components of the meal and see where each food product may enhance its own flavor profile without overpowering each other.”


“Beside the truffles, this menu was created, using common but also limited ingredients provided at La Kombo laboratory.”


“The intent of this tasting was to explore and appreciate a very popular delicacy of the Italian cuisine.”


“Put it this way, I tried something.”

“The Truffle Tuesday” menu:

First course:
Mixed micro greens, rosemary, garlic, polipetti and 12 years argento balsamico on creamy polenta.

Second course:
Halibut baked in parchment paper with rosemary, extra virgin olive oil and truffle risotto garnished with homemade breadcrumbs and truffles shavings.

Last course:
Truffle cream cheese with reduced chunky raspberry, nutmeg crisps, honey and shaved truffles.

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