Truffles On The Brain

The W4 Council recently celebrated their hedonistic existences at a spectacular white truffle tasting dinner at Cru in NYC coordinated by the Editor in Chief: Dr. Boris. Some highlights of the 9-course meal were a langoustine hamachi topped with Sevruga and shaved white truffle, a wonderful veal in lavender which took perfectly to the fungus that was shaved on it, a duo of pappardele in a cream sauce and oxtail ravioli, and above all--an apple-rosemary tarte tatin paired with white truffle ice cream (we're actually not kidding) with further truffle placed on top. The wines paired with this festive feast ran the gammot and included a 1979 Gaja Barbaresco, a 1992 Laville-Haut Brion, and an amazing 1971 Grands Eschezeaux Giroud. There are only a few good restaurants in Manhattan that have wine cellars comparable to those in France and Cru is among the top 3 for sure. One of our senior correspondents Tango Alpha was in a rarefied state of humble yet obnoxious behavior we at W4 so admire. He proclaimed at the beginning of the meal that toasts would follow a pattern of equal parts of these two traits (quite frankly after the 10th fuckin glass we lost count). The service needless to say was perfect, a veritable whirlpool of pampering. Our special guest was a cheerful Italian construction leader who made this culinary circus event complete with his old school New York manners and charm. Finishing off the evening at the bar with a couple rounds of Stingers, we realized that circles had become squares and squares circles, and the Dream Team would continue on to another great day.

+Cru, 24 Fifth Avenue, New York, +1 212 529 1700
+White Truffle Auction
+How To Make a Stinger
+Lipitor