Between late fall and the middle of winter, four species of truffles—a mushroom-like fungi that grows underground—are dug up and spotlighted on menus across the Willamette Valley. As part of truffle season, and newly dedicated "February Oregon Truffle Month" eateries craft dishes with the delicacy, pairing events showcase the food’s complex flavors, the Oregon Truffle Festival features two months of events, and even Wolves & People Farmhouse Brewery crafts a hearty stout with locally sourced white truffles.
When Stephanie and Javier Santos, the husband-and-wife team at SubTerra Kitchen & Cellar thought about how to stand out with truffle-inspired offerings at their Newberg restaurant. “How do we do something different that’s just not truffle fries—and how can we utilize the truffles to the extent of their abilities?” Javier recalls asking.
Those questions inspired Javier, the restaurant’s chef, to develop a comprehensive menu each winter—one that works truffles into every facet of dinner, from creative cocktails to decadent desserts. Here’s a look at how that creativity fits into a larger mission centered around local ingredients, seasonal menus, and thoughtful offerings—along with ideas for how to enjoy the regional delicacy as part of Taste Newberg’s broader Truffle Trail.
SubTerra’s devotion to the humble truffle is part of a larger desire to spotlight the growers and showcase the flavors of the region—a desire that took root long before Stephanie and Javier opened the restaurant in 2021.
Javier grew up in Guatemala, surrounded by a culinary culture that put local products at the heart of every meal. Javier knew which neighbors grew various ingredients, for instance, and could easily barter or trade for those items; the rest, he’d source from nearby markets. They made it a point to use ingredients they could source from regional producers (who collectively grow more than 170 crops each year).
“It’s an agricultural area,” Javier says of the valley. “It wouldn’t make sense for me to not do that. There are just so many opportunities.”
Today, Stephanie estimates that 90 percent of SubTerra’s offerings are sourced from Newberg and nearby communities—including produce, bread, cheese, seafood, steaks, and chocolate—and more than a dozen of those suppliers are shouted out on the physical menu that diners order from.
Given SubTerra’s devotion to seasonal ingredients, it’s no wonder Stephanie and Javier have embraced the Stephanie and Javier pondered how to best share their collective passion for the Oregon truffle. Eventually, their ambitions expanded to crafting dishes that span the entire meal experience—from pre-dinner cocktails to a post-dinner scoop of ice cream.
That means diners can enjoy a meal at SubTerra where every course is made with truffles. A truffle-infused tequila provides the spirit for a cocktail that’s also garnished with truffle salt, French fries are doused in truffle oil for bolder flavors, a risotto dish is crafted with fresh mushrooms and shaved white truffles, and a house-made ice cream is made with black truffles and infused with truffle shavings.
If you want to try the truffle ice cream—or any of SubTerra’s handful of truffle dishes, you can do so in February and March 2024. The restaurant is open Tuesday-Saturday; reservations are available.
SubTerra is among the notable restaurants along the Truffle Trail—a months-long celebration, led by Taste Newberg, that showcases the fresh truffles and innovative chefs of the Willamette Valley. Here are a few highlights where you can indulge in this special season, typically between January and March, in the Newberg area.
Taste your way through the self-guided Truffle Trail, made up of 16 eateries, wineries, bistros, and markets. Visit the Truffle Trail website for a full list of stops and what each offers.
On March 9, 2024, the Chehalem Cultural Center will host the first-ever Taste of Truffle event—where visitors can enjoy tastings, watch cooking demonstrations, and chat with vendors.
Dive headfirst into the Willamette Valley's love affair with truffles; this experience, available over two weekends in February and March 2024, includes truffle-focused dinners, foraging opportunities, and two nights at The Allison Inn & Spa.
