SARAH LEMON PHOTOS COURTESY OF TRUFFLE PIG CRAFT KITCHEN
LOCAL INGREDIENTS
Truffle Pig Craft Kitchen transports diners with exotic spin on seasonally fresh flavors
“It’s something we’ve been dreaming about for, like, three-plus years at this point,” says Williams. Truffle Pig earned a set of wheels this spring when a GoFundMe campaign assisted the purchase and refurbishment of a sleek food-service trailer. Previously, before an in-
“We get to see and smell and taste all the things they are doing,” says Fry Family Farm co-founder and co-owner Suzi Fry. “And it’s always really fresh-tasting … and it’s light.”
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Truffle Pig Craft Kitchen is the partners’ food truck and vehicle for wine-pairing dinners and other special events. The duo’s brand of modern cuisine, which champions locally grown produce, was born from their formative years at Ashland’s Omar’s, widely regarded as the region’s oldest restaurant.
jury sidelined Golden for about two months, Truffle Pig served from a stationary stall at local farmers markets and Fry Family Farm Store in Medford.
N O R T H W E S T
A
fter catering to Southern Oregon tradition, Skyler Golden and Shawna Williams cooked up a way to serve food they like to eat when and where they please.
D I S T I N C T LY
GLOBAL INSPIRATION
The freshness of seasonal ingredients defines Truffle Pig’s frequently changing menu. Spring offers succulent pea shoots, vibrant rhubarb, eggs laid on local farms and such foraged specialties as nettles and morels. Summer brings on the pantheon of produce in all its sweetness and splendor. Autumn ushers in the switch to heartier squashes and braising greens to support Golden’s comfort food menus, including beef short ribs and pork belly.
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