Truffles ; Chef Makes Sure Menus Showcase Local Produce

Summary

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There's probably not a chef around town who pays more attention to the passing seasons than Brian Griffey, chef at Truffles. He changes his menu every six to eight weeks, obviously unable to wait a moment to feature what's fresh and available. He pays particular attention to local growers, which is why the menu is now long on corn, tomatoes, green beans and blackberries. It shows at the top of the menu of small plates, with a Roasted Carrot and Sweet Corn Bisque. It is a big bowl, with the vibrant orange soup laced with kernels of corn and topped with what he calls sweetpotato hay -- shavings of fried sweet potatoes. A little drizzle of red-pepper oil adds flavor.

The ubiquitous tomato and mozzarella salad is on the menu as well, but for starters don't miss the buttery smoked salmon mousse very attractively served with crackers gilded with various seeds and herbs. That one would be good any time of year. It's designed for sharing.

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Truffles ; Chef Makes Sure Menus Showcase Local Produce

Dinner entrees include a tower of tomato...

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