The Chefs’ Warehouse in New York
17 October 2005
The Best Bet
Foodies are thanking Mother Nature for a bumper crop of fragrant, subtly musky white truffles this season, the result of a particularly dry summer in Italy and Croatia. The abundant harvest means lower prices—and longer availability. “If the good weather continues,” explains Jane Walsh of the Chefs’ Warehouse, which supplies many of New York’s top chefs with truffles, “we can almost guarantee that we’ll have these through mid-January.” Which means you might finally get to find out what it would feel like to say, “Truffles again?”
© 2012 jcw