The Oregon Truffle Festival Returns with Triple the Truffles

The 2016 festival expands to three weekends and adds truffle boozing.

By Alex Keith January 14, 2016

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Get ready to do the truffle shuffle. The Oregon Truffle Festival returns for its 11th year, starting January 16 and expanding to cover three weekends of “black gold” overload. From tastings to authentic hunts, the festival brings together chefs, farmers, foragers, and fungi lovers from all around the world. And yes, there’s truffle beer. 

Seasoned festival-goers already know about the Joriad Truffle Dog Championship—a canine-led truffle hunt—and the line-up of cooking demonstrations, winery luncheons, and indulgent dinners that flood the Willamette Valley every year. But this year, the festival will honor Oregon’s culinary treasure with truffle-infused cocktails and beers from some the state’s best craft brewers. 

At Shaved & Infused (Jan 22, $165), a walk-around gala kicking off the second weekend of the festival in Newberg and Yamhill, Bull Run Distillery will serve a special truffle cocktail crafted with its Medoyeff grain-based vodka. The earthy beverage will run alongside dishes from Portland’s own Eli Cairo (Olympia Provisions), Johanna Ware (Smallwares), and Carlo Lamagna (Clyde Common), among other regional chefs. 

The following evening, Wolves & People Farmhouse Brewery founder (and PoMo contributor) Christian DeBenedetti will join five of Yamhill Valley’s top chefs for the multi-course Black & White Truffle Dinner (Jan 23, $80). Pairings come courtesy of DeBenedetti’s “dry-truffled” craft brews—a winter grisette and a chocolate stout among them—made from Oregon white truffles foraged during the festival. 

The festival culminates in Eugene with the Grand Truffle Dinner (Jan 30, $225), a fungi feast showcasing Oregon’s native winter white and black truffles with help from some of the Northwest’s top talent. Portland bitters and salt expert Mark Bitterman (the Meadow) will man the bar with truffled vodka, while a team of chef talents from Ned Ludd’s Jason French to Rachel Yang (Joule, Seattle, WA) plate a six-course dinner for 300 truffle-crazed diners.   

For the full list of events, visit

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