Fresh on the Menu

Ingredients

• 8-10 each Heirloom Squash
• 1 each Yellow Onion
• 5 each Garlic Clove
• 3 each Leeks (white only)
• 3 each Shallot
• ½ quart Heavy Cream
• ¼ pound of Unsalted Butter
• 2 each Idaho Potato
• 1 each Egg White
• 2 Tablespoons of Chopped Truffle
• to taste- Black Truffle Oil
• 2 each Vidalia Onion
• 2 Tablespoons of Water
• ¼ pound of butter
• 1 Tablespoon Fresh Chive