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Issue Date: November 2007


A Taste For: Truffles

Ahh, the elusive truffle. Sexy, rarer than a white elephant and one pound costs as much as your mortgage. Wait … sexy? Chefs agree the truffle has a distinct and pungent flavor that is smoky, earthy and warming, making them a fall menu favorite. One sinful mouthful and you forget they are unsightly little lumps that grow underground. From classic French cuisine to Indian fusion, find out how they inspire area chefs to seduce your palate.

The Place 2182
8918 Brecksville Road, Brecksville, (440) 717-WINE 
The Dish Cold smoked strip steak infused with black truffles and Lyonnaise potatoes with a red wine demi-glace reduction ($34) 
The Secret “We use truffles because we are very French,” says executive chef Rob Stauch. “They accent meat very well, and give you that
warm fall feeling.”

Table 45 (at the InterContinental Hotel)
9801 Carnegie Ave.,Cleveland, (216) 707-4045 
Half chicken cooked in a Tandoori oven with roasted garlic potato gnocchi and sugar snap peas in a white truffle cream sauce ($22)
“Truffles and cream blend well together,” says sous chef Thomas Schrenk. “They are considered a specialty and people appreciate them around here.”

Bice (at Tower City Center)
230 West Huron Road, Cleveland, (216) 298-4447 
Risotto infused with fresh white Alba truffle and sautéed in butter and cheese ($45) 
“We like to combine the truffle with very plain things so the flavor shines,” says chef Luigi Iannuario.

Downtown 140
140 N. Main St., Hudson, (330) 655-2940
Braised lamb shoulder with truffle-infused gnocchi and caramelized fennel with rack of lamb ($33) 
“With the lamb dish, the truffle adds an earthiness to it that is what French cooking is all about,” says executive chef and co-owner Shawn Monday. 
 

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