Wednesday, August 22, 2012

Perk up cheese pairings with jams, gelées and things candied and pickled

At Altura in Seattle, chef Nathan Lockwood gets creative with cheese pairings, including, from top left: fried pine nuts with Carboncino; rosemary roasted grapes with Pecorino fresco verde; braised celery with Pecorino al tartufo, and candied fennel with Rossinin blue.