December 21, 2011
McCrossen’s Tavern In Fairmount To Serve A Champagne And Black Truffle Dinner Thursday, December 29

McCrossen's is proving it can do more than great beer with a decadent champagne and truffle dinner this Thursday. (Photo courtesy McCrossen's Tavern)
Since arriving at McCrossen’s Tavern in July 2010, Chef Townsend Wentz has slowly seduced his clientele with French-inspired dishes, weaving in elements and techniques from his culinary past at the Fountain and Lacroix at Rittenhouse.
He will continue the seduction on Thursday, December 29 with a four-course black truffle dinner that showcases the highly prized delicacy.
Each serving will be paired with premier French Grower Champagnes carefully selected by GM and Sommelier Lauren Harris.
So, what exactly is a truffle? It’s a relative of the mushroom that is typically found around the roots of hardwood trees in late autumn and winter. The truffle has a pungent perfume and intense, earthy flavor synonymous with umami, that elusive and savory fifth taste sense.
The black variety, or the Périgord truffle, will arrive from southwest France and be presented in four unique dishes.
As Wentz says of the truffle, “It is a worthwhile extravagance that everyone deserves at least once a year, or in their lifetime. We wanted to give our guests a high-quality dinner at a reasonable price to thank them for their patronage. I want this to be an unforgettable taste memory for them.”
Make your reservations now by calling (215) 854-0923.
French Black Truffle Dinner at McCrossen’s Tavern
When: Thursday, December 29, 6:30 p.m.
Where: 529 N. 20th Street
Cost: $100, plus tax & gratuity
More info: www.mccrossens.com
The full menu is included below.
Course 1: Roasted Sea Scallops with roe, Bordier seaweed butter, truffles
Course 2: Coeur de Cochon Pithiviers, with creamed salsify, Perigueux truffles
Course 3: Sauteed foie gras with pickled prunes, sauce foyot, truffles
Course 4: Demi-Deuil Wild Scottish Pheasant, with potato fondant and truffles
Dessert: Newly hired French pastry chef Marc Lecomte will produce an array of petits fours to end the rich meal












No Comments Yet
Leave a comment