The Tennessee Truffle, downtown Sanford’s soon-to-be newest restaurant (125 W 1st St.), is getting closer to opening day. Details like operating hours, menu, and the actual first day of business are still under wraps, but here are a few pictures from behind the scenes to pique your interest and whet your appetite.

Click a photo to enlarge and scroll through gallery.

The pickle pantry, with pickled red onion, pickled zucchini and strawberry syrup.
Boiling down Plant City strawberries for homemade preserves.
No hot plates and George Foreman grills, that’s a real stove.
Memphis-inspired, custom artwork for the interior decor by Bonnita LeBlanc.
House-cured meat, local produce on a homemade biscuit.
Tomato and green peanut maque choux (a traditional Southern Louisiana dish), with candied jalapeños, okra and roasted peanuts.

 

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