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.
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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.