At last!

http://www.nytimes.com/2007/02/28/dining/28truf.html?_r=1&ref=dining&oref=slogin

 ”The truffles from Chuckey are not the first American-grown Périgord truffles. They are, however, the first American grown black truffles to excite some of the country’s top chefs, like Daniel Boulud, Thomas Keller, John Fleer and Jonathan Waxman.”