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Hi Michael, I’ve been selling Canadian grown truffles here in BC for the past 4 years. I have focused on building a relationship with the chefs as opposed to the restaurants or chains. Once a chef has experienced a fresh locally grown truffle, I find they no longer want the imports. The only problem I find is having a consistent harvest week to week, season to season to provide a reliable supply for them. Truffles are best suited for an ‘ a la carte ‘ type menu, as opposed to weekly set menus. For this reason we approached restaurants that strive on pick-of-the-day service that source local ingredients near our region. Chris.
