Truffle day #3: We went with wagyu bone in rib eye steaks from our local butcher Baron’s Meat & Poultry. I had one steak and Andrea and Trisha split the other. Sides included mini baked potatoes and salad. For the wine, we went domestic with one of our standbys – a 2012 Pride reserve claret. Truffle was still very fragrant and flavorful. The 200g of truffle is almost all gone and we’re already talking about having to up our order next time!