"Not only was I amazed by the story of how these Truffles came from Tennessee soil, but was truly impressed with the characteristics of the Truffle; the shape, the feel, the flavor and the aroma. Every aspect met or exceeded all my expectations which I hold for the highest grade of Perigord Black Truffle. I also believe that the proximity of location and the recent harvest added to the depth of culinary attributes."
Linton Hopkins, Executive Chef and Owner
Restaurant Eugene, Atlanta, Georgia
2009 Restaurant of the Year
"...the first American grown black truffles to excite some of the country's top chefs, like Daniel Boulud, Thomas Keller, John Fleer and Jonathan Waxman."
Food Critic and Author
The New York Times
"This is it... the first time in America. This Tennessee truffle is the real thing."
Daniel, New York
"The quality... is truly out of this world! No wonder I did so well at the Baking Masters 2010 in Paris, France."
Master Baker, Chicago
Member, Bread Makers
"The unmistakable aroma of black truffles filled the kitchen, and everything stopped for a moment, and everyone looked at each other in disbelief. This was truly one of the cooles things ever witnessed in a kitchen... Truffles from Tennessee."
Posted to egullet Society forum
"...The truffles were amazing. We were blown away by them."
(Formerly of The Orangery)
"Wow... I can't put the truffles down... this could be one of the coolest things that I've ever experienced. ...You guys are doing something very special and we certainly appreciate it... thanks a ton."
Sean Brock, Executive Chef
James Beard Best Chef Southeast 2010
"...The truffles were unbelievably fresh and just as good, if not better, than... their European brother."
"The Tennessee truffles were fresh, lively and fruity... sweeter on the palate... more delicate."
from the article Hillbilly Truffle
by Alan Richman
GQ Magazine, September 2009
"Buy American! Tennessee Truffles are Tuber melanosporums grown on U.S. soil."
Momofuku, New York