Article: "Green" Eggs and Truffle Oil

In the kitchen with Green Room Chef Dave Pratt

A little truffle oil is a dangerous thing. Dave Pratt, executive chef and co-owner of the Green Room - one of Burlington's hottest new restaurants - goes through two large bottles a week. Truffle oil is usually olive oil infused with the aroma of truffles - the highly prized, painfully priced gems of the fungus kingdom. It does for food what dim lighting does for people.

For one recent special, Pratt fans slices of rosy, house-smoked duck breast on a plate and tops them with a tangle of mesclun salad and two grilled crostini. A drizzle of truffle oil and the dish is done. The duck is a symphony of meatiness, salt, fat and smoke. Just as the ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!