On Monday, January 16, two dozen competitors threw down for The Truffle Masters, an annual competition using Spanish black truffles, hosted by DR Delicacy. Late last night guests’ votes were tallied, and the results of judges were turned in. In an announcement from event organizers, the winners (and select images to make you drool) are below.
First Place: Kata Robata, chef Manabu Horiuchi
Open Face Truffle Banh Mi (made with oyster mushroom, Texas kobe beef, pickled cucumber and carrot, photo below) and Honey Truffle Ice Cream (with buckwheat truffle powder)
First Runner-Up: KUU Restaurant, chef Adison Lee
Truffle Kunsei (house-cured smoked salmon, maki, black truffle cream, chives, garlic bread and shaved black truffle, photo below)
Second Runner-Up: Holley’s Seafood Restaurant & Oyster Bar, chef Mark Holley
Snapper Ceviche (kumquat, lime, mint and benne seeds, photo below)
People’s Choice Winner: Hubbell and Hudson, chef Austin Simmons
Oyster and Pearl (oyster and truffle potage, DR Delicacy American sturgeon caviar and DR Delicacy truffle)
The prizes? First-place winner took home 1 kg (2.2 pounds!) of fresh black truffles and a trophy to display in their restaurant. Others went home with goodies, too: The first runner-up won 500 gr of fresh black truffles and a trophy, and second runner-up received 250 gr of fresh black truffles and a trophy. Well done, chefs.
To see more photos from the event, see our Facebook album.