This one is the reason the dish gets remembered. Real black truffle, Josh Cellars Prosecco, Celtic sea salt. Used right, it's the last thing you add and the first thing people taste.
Grilled steak. Finish it right off the heat while the crust is still crackling. The real black truffle and shallots do what a compound butter does — in one shake.
Pasta and risotto. You want the truffle distributed through every bite — this is where the grinder attachment earns its place.
Scrambled eggs. The tarragon and chives make it taste like something you'd order at brunch and not know how to recreate at home.
French fries or roasted potatoes. Hot out of the oven, hit them immediately. The crystals melt into the heat.
Butter boards and bread. Work it into softened butter and stir it through. Set it out with good bread. It disappears fast.
Pizza. Drizzle of olive oil, fresh arugula, finish with this. The kind of pizza people ask you about.
Popcorn. The $50 popcorn moment. Worth every penny.
