Truffle power

My goodness!!!!!!!!!

That was the best meal any of us have ever had.
Neil and Tori and Jeanne and Lynn and I were trying to figure out how to freeze the moment; how to savor the incredible experience for just a little while longer.

The back story...
Last week I was mindlessly wondering out loud what a truffle really tastes like. Before I knew it, Lynn had ordered a few truffles over the internet. Now we were faced with the imminent arrival of one of the most exotic and expensive foods in the world, and we had to figure out what to do with it.

They are a fungus, somewhat related to mushrooms, but they smell strongly, like a male pig in rut. With my level of experience, I might have put them in a pizza. Neil came up with the idea of challenging some of the finest chefs in the area to make a wonderful meal with our truffles. Chef Tim Anderson of Iven's on the Bay said yes.

Tonight the five of us showed up for a 5 course meal centered on truffles. The soup was served in a tiny but slightly tall shot glass. No spoon, you drink it. Upon tasting it, we were immediately and unanimously blown away; transported to new world by a subtle exotic and powerful taste experience.
Each of the five courses managed to bowl us over with dish licking, shell scraping tastes.

When the chef showed up, we gave him a standing ovation.
WOW!