Garland Truffles is the Premier Truffle Tree Nursery in the United States. Visit their informative website.
The North American Truffle Growers’ Association is a non-profit group dedicated to producing more truffles in North America.
Formed in 2002 to propagate truffle development in the United States and further educate consumers, chefs and growers. The company was co-founded by Jack & Aron Ponticelli, father and son, along with partner Franklin Garland. In only five years since planting trees, Piedmont Valley Truffles has successfully produced truffles.
Dr. Jeanine Davis is an associate professor in the Department of Horticultural Science at North Carolina State University. Her research and extension programs are dedicated to the development of sustainable and organic production systems for herbs, vegetables, and a wide variety of specialty crops.
Located in Washington, D.C., Chef Todd Gray creates mid Atlantic cuisine, showcasing local products with traditional culinary technique, all the while respecting the flavor of the modern palate.
With a focus on fresh seafood, pastas and prime meats, Savoy's menu features a diverse mix of flavors made from scratch daily, incorporating only the freshest ingredients into every dish. Savoy has been voted Asheville's "People's Choice" for best restaurant at the Asheville Area Chamber of Commerce's Annual Culinary Showcase four straight years in a row.
Jules Pernell serves as executive chef and chief instructor for the School of Hotel Restaurant, and Tourism Management at U.S.C. Columbia, S.C.. He has been featured in local and national media outlets and publications. His area of research is the Tuber Melanosporum, also known as the Perigord Truffle of France. Pernell was the recipient of the 2006 Harry E. Varney Distinguished Teacher of the Year Award.
Longtime chef at the governor's mansion in Raleigh, NC, and President of the Triangle Chef's Association, Chef Bob Passarelli puts his focus on quality foods. It’s time to stop settling for what “corporate restaurant overlords” push on us. Try his delicious espresso rub.
For her Bad Kitty Blend, Kitty Kinnin chose a creamy, shade grown French Roast bean, roasted dark and oily, just the way she likes it. Thirty percent of the proceeds from sales of Bad Kitty Blend go to charity.
Located in Durham, NC, Emily Weinstein is a multi-faceted artist with experience in many disciplines. A published author, teacher, and world traveler, Weinstein produces superb creations.
