In 2016, an anonymous phone bidder from China paid more than $61,000 for a 1.8-kilo white truffle at a Sotheby’s auction.
Luckily, Members won’t have to pay such eye-watering sums during the Club’s gastronomic celebration of the luxury tuber this month.
“If you’ve not tried truffles before, the best thing to do is to shave them over a bowl of fresh pasta—al dente tagliatelle or parpadelle is best,” recommends British food writer Miriam Nice.
CHOP Steakhouse will offer shavings of summer truffles from Italy, while American Bar & Grill and Traders’ Bar will enhance pasta dishes, such as wild mushroom tagliolini and carbonara with pancetta, and grilled tenderloin with the umami-packed fungus for lunch and dinner.
