We wish we could say the cost of super-expensive truffles was going to come down soon. That’s not in cards right now, but at least it looks like their availability will soon pick up. Growers in Oregon and Idaho have successfully cultivated their first batches of certain types of prized truffles—good news for restaurants that cater to a cost-is-no-object clientele, or would like to. The location of the two-acre hazelnut orchard where the Oregon’s first Perigord (i.e., ...
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