Truffle season can feel like a Cheech and Chong sketch. “Hey, man. You got the stuff?”

Stems and Skins has the stuff.

Edward Crouse, a truffle hunter recently profiled in the Post & Courier, is bringing his goods to the Park Circle wine bar this Saturday for a truffle bonanza.

From 6-9 p.m. on Sat. Dec., 9 Crouse will share his truffle knowledge while guests enjoy truffles shaved tableside.

The menu includes Sous Vide “Scrambled” Eggs from Storey Farm, Geechie Boy Stoned Ground Yellow Grits, Carne Cruda with Olive Oil, Lemon Juice, Maldon Salt; and Prodigal Farms Warm Brie.

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