Get lessons from Top Cheffer Dave Martin

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Dave Martin of ‘Top Chef‘s’ Season 1 will be serving a three-course demo and meal at Zov’s Bistro in Tustin on Oct. 18. Martin is famous for not only his lewd catchphrases and subsequent T-shirt line, but also his black truffle mac and cheese, which he’ll be serving at the event. Other dishes on the menu include cider-marinated pork tenderloin and pumpkin panna cotta. In case you can’t make it, he’s hooked us up with a recipe for his truffle mac.

Dave’s Black Truffle Mac ‘n’ Cheese
Serves 12-15 (10-oz ramekins)

*This recipe has not been tested by the L.A. Times Test Kitchen

Ingredients:
extra virgin olive oil
1 cup shallots, pureed
24 cloves of roasted garlic
8 cups (64 oz.) of cream
3 Tbsp fresh oregano, chopped and cleaned from stems
3 Tbsp fresh thyme, chopped and cleaned from stems
½ cup sherry
½ cup brandy
6 Tbsp black truffle shavings and liquid from the can
2 cups of good Parmesan
½ cup white truffle oil
2 tsp Tabasco
2 eggs (slowly temper the eggs in a separate container, adding in a bit of hot liquid from stove top so as to not curdle or cook the eggs, then add back to the stove top mixture)
2 tsp kosher salt
2 tsp black pepper
3 cups finely grated fontina cheese
3 - 4 cups seasoned bread crumbs
2 lbs cooked and drained gemelli noodles (be sure to cook in salted water)

Caramelize shallots with fresh herbs and then add roasted garlic and deglaze with sherry and brandy, then let truffles infuse and let mixture cook down on stove top for about 30 minutes until the cream is reduced and thickened. Drain pasta from stove top and then mix in fontina and Parmesan along with the reduced cream and then place into ramekins and top off with seasoned bread crumbs and bake at 350-400 degrees until heated all the way through and serve.

The demo and meal start at 11:30 a.m. on Oct. 18 and cost $75 per person. Contact Connie Tran, (714) 838-8855, for reservations.

-- Krista Simmons