July 3, 2010
Fresh corn risotto with truffle foam. Not sure what the deal with the foam is — I thought American chefs had gotten over the foam thing circa 2007 when Marcel tried to win Top Chef. It was all over the menu at Cyrus in Healdsburg last weekend though, a Michelin-starred restaurant with a chef whose opinion I’d trust. While I’m not a big foam fan (and even less a mousse fan), this particular foam captured the intense flavor of truffles without too much of the rich indulgence they’re often associated with. Supremely executed, the foam allowed for the perfect amount of truffle flavor in each bite. Foam convert? Not yet. But well-played Cyrus.

Fresh corn risotto with truffle foam.

Not sure what the deal with the foam is — I thought American chefs had gotten over the foam thing circa 2007 when Marcel tried to win Top Chef. It was all over the menu at Cyrus in Healdsburg last weekend though, a Michelin-starred restaurant with a chef whose opinion I’d trust. While I’m not a big foam fan (and even less a mousse fan), this particular foam captured the intense flavor of truffles without too much of the rich indulgence they’re often associated with. Supremely executed, the foam allowed for the perfect amount of truffle flavor in each bite.

Foam convert? Not yet. But well-played Cyrus.

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