If truffle-lovers want more of their favorite tuber than the second annual Asheville truffle festival being held at the Grand Bohemian this week can deliver, this special truffle-infused dinner offers them yet another chance in early March.

On Wednesday, March the 3rd  Laurey's Catering will host a truffle and wine dinner. The multi-course meal will be prepared by various chefs from the Seasonal School of Culinary Arts, and presided over by Asheville Wine Market's Eberhard Heide.

Join a select group of like-minded bon vivants for this tasty seasonal dinner.

Reception

Fried Green Olives stuffed with Garlic Confit
Croque Monsieur with Truffle Mornay

Segura Viudas Cava "Brut Reserva"

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Velouté de Courges a la Rapée de Truffe
Cream of Butternut Squash soup with grated Truffles

2008 Jean Marc Lafage Côté Est; VDP des Côtes Catalanes

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Mushroom-dusted single Diver Scallop over Celery Root Purée with Micro Greens & Fennel Slaw

2008 Joseph Drouhin Macôn-Villages; Burgundy

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Chicken Marsala with Wild Mushrooms & Truffled Potatoes au Gratin

2008 Château de Ségriès Côtes-du-Rhône; Rhône Valley

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Chocolate Caramel Hazelnut Torte with Sea Salt

Coffee/Tea

Wednesday, March 3rd.
7:00 pm (reception) at Laurey's Catering - Dinner at 7:30 pm
67 Biltmore Ave. Downtown Asheville
$65.00/person + Tax (gratuity optional)
To reserve: call 828.301.2792 or
ssca@schoolofculinaryarts.org