This probably wasn’t one of my best decisions.

That’s not to imply that I make great decisions on a regular basis, I don’t. Every now and then I make bad judgements and I don’t always do what’s best. I think the majority of people can agree with that. However, in this instance I was sitting at a beautifully decorated table at Celestino in Pasadena and I had a feeling that maybe I didn’t make the best decision. I was invited to Celestino to preview their Truffle Dinner (no prices available) created by Chef Calogero Drago and I brought my friend Ajay to come along with me. The problem, that made me question whether I was doing the right thing was the fact that I don’t like truffle. Sure, the small chocolate candies are welcome in my world, but the fungus that usually taste like a bag of gym socks that Oprah praises at the top of her longs? Not so much. I know you may be wondering why I would go to a dinner that focuses on truffle when I don’t like them. Fair question. I went because I love the restaurant. I’ve dined at Celestino a few times before and I respect the establishment with my entire being. This time, although I don’t like the focus of the food, I was hoping there would be something in it for me. Heck, anything, a pretty napkin would suffice.

Turns out, there was, and no it wasn’t a napkin. Although it sure was pretty.

The dinner began as any should: with wine! Throughout the evening we were given red and white, then white and red, Prosecco to Pinot Noir and a few others in between. As each course arrived, the wine continued to flow into our glasses as the perfect companion to every plate. This shouldn’t come as a surprise, but truffle was not a part of the wine. That’s probably a good thing.

As the first glasses of wine were in the hands of all the guests, waiters came around with a few starters. While there were three appetizers to keep us patient as we all talked with one another, my favorite was the Celestino Bruschetta with Di Stefano Burrata. It may have been small in size, but each bite was full of a memorable taste that would be hard to forget. The bread was perfectly grilled so that it wasn’t too hard and not too soft that it would compete with the bruschetta. The exceedingly soft bruschetta that rested atop the bread was drizzled with just the right amount of olive oil to offer a tinge of flavor. I’m pretty sure I finished this in under two bites.

So far, I was doing pretty well with eating truffle considering I hadn’t had any yet. If the night kept going in this direction, it wouldn’t be so bad after all. However, the next dish was full of truffle. Ajay was ecstatic and I was nervous because I lost the ability to hide my emotions. A bowl of Porcini Mushroom Soup with Black Truffles now sat before me. I could see the truffles staring back at me—intimidating me as if I weren’t man enough to eat it. First off, I’m a woman. Secondly, the soup was wrong. Third and final, I was talking to a soup. To avoid looking crazy in front of everyone and embarrassing my friend, I grabbed my spoon and went into the soup. Spoon after spoon, I was shocked with how much I liked it. Dare I say, loved it. It could have been the faultless balance of the mushroom and the woody essence of the truffle or maybe it was the slightly granular texture of it, but I couldn’t stop eating the soup. Well, until I finished it.

I was pretty sure that the first plate was a fluke. It must have been a stroke of good luck that wouldn’t happen a second time. That was until the Veal Carpaccio with Pecorino Cheese and Truffles sat before me. It was so pretty! The bright pink color was hypnotizing as it called my name and repeated a simple sentence: “Danielle, eat me! Danielle, eat me!” I couldn’t deny the one request from a talking plate that oddly only I could hear. With that, I took my fork to it. I loved how thin the veal was and that the cheese added a significant level of delectability. On this plate, even though it sat in front of me, the taste of the truffle was garlicy, warm, and had a nice crunch to it. It did come second, maybe even third, to the meat and cheese but I appreciated how it was a supporting actress to the entirety of the plate. Kind of like Alicia Vikander at last year’s Academy Awards.

Yes, I made truffle a woman.

Maybe I was beginning to like truffle. Maybe, but definitely not a lot. At this point I got the chance to go to the kitchen to take a look at the truffle in their original form. I couldn’t say no, so I walked over to take a look. That’s when the chef brought it out and placed a board with a whole truffle and a sliced truffle in front of me. They were grooved, textured, detailed, small, complex, dark, and profound. The feeling I had when I saw it was unfamiliar initially, but completely welcome. The best comparison I can give to accurately describe them is like being in the hospital. Not because you’re injured or dying, but something amazing. You’re standing in front of a window and a doctor brings our your twins. That moment when you see them for the first time and they look at you and you look back at them is heart warming. You whisper, “My babies” because you love them and they’re yours. That was the feeling I had when I saw the truffles. A single tear fell from my eye as I looked at them and a whisper crept past my lips, “My babies.”

It happened faster than I could have imagined, I was falling in love with truffles and every other reservation I had towards them began to disappear. I quickly wiped the fallen tear and embraced the fungi I would now have a relationship with. I was excited about the next plate!

With a new outlook on truffles thanks to Celestino, I was ready to devour the next plate. We were given a plate of Ravioli Filled with Quail Eggs and Prosciutto di Parma. The single pasta shell was sitting in a small pool of fontina sauce and (you guessed it) truffles. I enjoyed the tender ridges, the soft center of the shell, the cheese, and the yolk of the egg. Add to that, the sauce was so creamy that it made it seem like the pasta was bathing in velvety liquid suitable for consumption.

Following the ravioli was the Risotto. Served with clams, porcini mushrooms, and truffles I was so happy with this dish! I loved the soft delicate texture of the risotto, the creaminess of it all, and the way it included vegetables and clams to blend together a collection of flavors that made my mouth elated. This was another instance where the truffle wasn’t the star of the dish. If you ever wonder what truffles taste like, just like with the other plates it’s easy-going with a nutty taste. In this risotto, it was delightful.

The final plate of the dinner was the Veal Scaloppini with Porcini Mushrooms and Truffles. This was the best dish to close the entire evening. With another glass of wine alongside this plate, I found myself taking sips from the glass and sending my fork into the plate continuously. What I loved about the dish was the truffles. Here it was prominent across the veal. As I took forks of the veal that was paired with the truffle, the meat had a lovely garlic accent. In no way did it overpower the veal, but it was present enough to be appreciated.

I can admit that I walked into this dinner apprehensive. I was nervous about an evening of plates revolving around truffle as my previous experiences with the fungi weren’t that great. I could only remember truffle dishes tasting the way most people describe it: funky and like an old hamper. Not that I know what a hamper tastes like, but if I had to imagine—a truffle would be a great comparison. Turns out Chef Drago was able to create dishes that incorporated truffle that tasted completely opposite of what I recall. The truffle didn’t come off overwhelming and it didn’t dominate the dish, instead it supported it gracefully. As a result, this dining experience wasn’t a bad decision at all. In fact, the dinner and the evening were great, truffles and all.

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