Last weekend Vino hosted a Truffle Night featuring three specials with truffles. Not the chocolate type, the black orb of subterranean goodness that exudes intense mushroomy, garlicky, petrol bliss. Okay, maybe I'm getting a little carried away but ME LOVES TRUFFLES! Of course as usual, we started with the Duo of Contemporary Sushi from Hiroshi (I was surprised our order was allowed as both Vino and Hiroshi were packed last Saturday and Hiroshi doesn't allow orders from the Vino side of the restaurant).
We then decided to sample all three special starting with the Hamakua Mushroom Ravioli with grape tomatoes and black truffles in brown butter. Very good ravioli though the truffle perfume was a little muted (even with my nose right up on the ravioli).
We then sampled the Dungeness Crab and Truffle Risotto with Waialua asparagus and shellfish broth. Again, another great dish though with muted truffles.
Lastly we had the Roasted Oxtail with chanterelle mushrooms, Swiss chard and black truffle. Rich, tender oxtail but again, that truffle aroma was a bit shy that evening.
Along with several Vino 2 ounce samplers, I also uncorked a 2009 Passopisciaro, an IGT from Sicily made from the Nerello Mascalese which was almost Burgundian in nature with bright red fruit and a touch of earth.
Though the truffles didn't overwhelm us with their heady aroma, all three specials were very good. Already planning the next outing at Vino...
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