Western Souvenirs: July 2010

Essential Oil

North America’s first natural truffle oil captures the essence of Oregon’s white truffles: floral, earthy, and somewhat gar­licky. Chef Jack Czarnecki, owner of the Joel Palmer House in Dayton, Ore., uses half a pound of fresh truffles to infuse each five-ounce bottle of olive oil ($30). A light drizzle transforms Tuesday night’s risotto into a gourmet meal. (503) 550-5910, oregontruffleoil.com [2].

A Smilodon that Wins Smiles

Thousands of years ago,fierce saber-toothed cats prowled the West. Visit Age of Mammals, a new per­manent exhibit opening July 11 at the Natural History Museum of Los Angeles County’s gloriously updated 1913 building, and bring home this impossibly cuddly smilodon (16 inches, $17). (213) 763-3466, nhm.org [3].

Caramel Comfort

Robin Béquet’s gourmet caramels—buttery, silky, divine—come in flavors from pomegranate to Celtic sea salt to chipotle chile (15 pieces, $7.75). At her new kitchen in Bozeman, Mont., you can stand at glass windows to watch every step of the candy making. The best part? Free samples. (406) 586-2191, bequetconfections.com [4].

Photography by Anita Bowen [5]

This article was first published in July 2010. Some facts may have aged gracelessly. Please call ahead to verify information.