“This first bunch is the best I’ve seen in years”, says Chef Michael after receiving his first delivery of white truffles for the season. The intoxicating aroma and sublime flavor of white truffles is featured in dishes on the menu such as Raviolo all’ Uova, Pasta alla Chitarra, White Truffle Risotto, and Soft Scrambled Eggs with a Fondue of Reblochon de Savoie and Shaved White Truffle. The season runs from mid-October to mid or late November. Be sure to experience this incomparable delicacy at Providence before they vanish for another year.
Michael is also very enthusiastic about the top quality porcini, matsutake, and chanterelle mushrooms now available. His recipe for Black Sea Bass with Matsutake Mushrooms is featured in our recipe section at the end of this newsletter.
Plan your Private Event at Providence this Holiday Season!
Let Providence make your holiday party unforgettable! Our professional and courteous staff will take care of every detail so you can sit back and enjoy the party. Providence has several private dining room options within the restaurant to suit your needs for your luncheon or dinner party. Providence is available for exclusive buyout for larger parties. We can also bring the Providence experience to your home, place of business, or wherever you choose! Our expert staff will create an unforgettable experience with the food and service our discerning guests have come to expect.
Book a December 2008 holiday event for 12 or more guests between now and November 30th, 2008, and receive 5% off the cost of your completed event (exclusive of tax, valet, and gratuity)*
Space for holiday events is booking up quickly. Call our Special Events Coordinator, John Parker, (323) 460-4170, to discuss your holiday event.
*Parties of 12 or more only. Minimum expenditure applies. Advance booking required. Events booked during December 2008 only. Based on space availability. Deposit required upon booking. Other restrictions apply.
Providence Gift Certificates-The Perfect Gift for Every Occasion
A gift certificate from Providence is a tasteful gift for any occasion. Available in any denomination, gift certificates can be purchased by calling (323) 460-4170 or by filling out the credit card authorization form and faxing it back to us at (323) 460-4491.
Providence Chocolates by Adrian Vasquez
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Indulge yourself in our hand-made chocolates by renowned Providence Pastry Chef Adrian Vasquez. Chef Adrian uses premium Valrhona chocolate and the finest ingredients available to create his signature flavor combinations such as Coffee Urfa, Banana-Ginger, Orange Caramel Rosemary, Baharat, and Coconut-Green Tea. Chocolates are sold $28 a dozen and are available for pickup only at Providence. Please call (323) 460-4170 to order. |
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TUBER MAGNATUM PICO
White Truffles I’m excited to tell you a few things about “tartufo bianco”-Donato Poto “The diamond of the kitchen”, “underground treasure”, ”truffles, women and champagne”, “food that stimulates lust”,” the diamond of the diamonds”, and many more prestigious descriptions and titles have been assigned to white truffles. It is definitely not a secret anymore that white truffle is an aphrodisiac. Evidence indicates the use of truffles dating back to the Egyptian era.
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Truffle hunting is becoming a real challenge due to worldwide demand. Tartufai (truffle foragers) search for the elusive fungus 24 hrs a day with the season lasting from October to January. In the past, used sows to find them. The ”testosterase” resembling testosterone, found in the truffle no doubt puts truffle -digging sows in an extreme state of excitement inducing them to dig down with fury to uncover the source. The downside to using a pig was trying to come between the invigorated sow and the truffle. Tartufai make their life easier now by using dogs, mostly setters, spaniels or pointers, but all the better if it is a non-pedigreed dog. These trained dogs are highly prized, reaching their best abilities after 3 years of hunting. Truffle foragers must fiercely protect their dogs from disreputable thieves that steal the dogs for their own gain.
Contrary to mushrooms, white truffle can only be exhumed from the same spot once a year. You also need to cover the hole from where the truffle was taken in order for it to grow again the year after. Truffles are mostly found around oak, willow and chestnuts trees. Truffles found beneath chestnut trees often some have red spots inside, but this does not diminish the value. Apparently when there is a full moon the truffles are more perfumed and grow bigger. Truffles should be kept in a hermetic, closed container as far away as possible from the light. White truffles should be eaten as soon as possible from the time they are found.
2004 was one of the best recent years due to the right amount of rain and sun. 2007 was one of the worst year for truffles, they were very few available and extremely expensive; they reached almost $4.000 a pound at one point. Truffles are so expensive because they are rare, the season is short and they cannot be cultivated, found only in the wild. They usually run from $2000 to $2500 a pound depending on the season.
The countries that consume the most white truffles are: Italy (where the most precious and perfumed one are from), the United States, Germany, Japan, France and England. Alba is the town with the most prestigious pedigree for white truffles; it is also good to know that hardly any truffles from Alba are sold to other countries. There are only 29.000 people in Alba and is only 21 square miles overall, so it is simply too small to supply the whole world. Two other regions in addition to Piedmont (the most renowned) that supply great superior quality are Molise and Abruzzi. Also they find some in Toscana, Umbria and Marche.
We have some great suppliers, Roberto Saracino, and the truffle brothers Marco and Michael Pietroiacovo, here in Los Angeles that makes sure we have some excellent truffles for our guests at Providence.
I hope to see you all at Providence soon, I’m looking forward to shave some wonderful “tartufo bianco” for you.
Your excited shaver,
Donato
From the Providence Kitchen
Black Sea Bass with Matsutake Mushrooms and Rosemary
Yield: Four Portions
4-5 oz. fillets of black sea Bass
8 oz. cleaned and quartered small matsutake mushrooms
1 small branch of rosemary
2 oz. extra virgin olive oil
2 oz. sweet cream butter
1 squeeze lemon juice
8 oz. chicken stock
8 oz. Sho Chiku Bai sake or similar brand
1 small bunch chopped chives
to taste salt and freshly ground white pepper
To Cook the Mushrooms:
Heat a medium-sized straight-sided sauté pan. Add 1/2 oz. of the olive oil. Add the matsutakes and sauté them until lightly colored; season with salt and white pepper to taste. Deglaze with the sake. Reduce by half and add the chicken stock and lemon juice; season again with a bit more salt and pepper, if needed. Add a few sprigs of the rosemary from the branch and finely chop the rest to add at the end. Reduce again by half and add the butter and another half ounce of the olive oil. Stir the pan to incorporate the oil and the butter, remove the large sprigs of rosemary and set aside while you cook the fish.
To Cook the fish:
Place a non-stick pan over high heat. Season the fillets on both sides with salt and pepper. Add the remaining ounce of olive oil to the pan and when it begins to smoke, place the fillets, skin side down, in the skillet. Roast the fish over high heat until the skin is crisp. Place the pan under a broiler for one minute. Remove the fish to a resting rack and hold in a warm spot while you plate the mushrooms.
To Plate the dish:
Add the chives, and the finely chopped rosemary to the matsutakes and bring the sauce back up to temperature. Divide the mushrooms into four equal portions and place them in the center of your plates. Place a fish fillet on top of mushrooms on each plate. Taste the sauce one final time and rectify the seasoning if need be with salt and pepper. Spoon the sauce around the fish. Serve immediately.
 Hours of Operation Dinner: Monday - Friday 6:00pm to 10:00pm Saturday 5:30pm to 10:00pm Sunday 5:30pm to 9:00pm Luncheon: Fridays 12:00pm to 2:30pm |
5955 Melrose Ave. Los Angeles, CA 90038 (323) 460-4170 |