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Cheese Parings from Celilo Restaurant in Hood River!

Submitted by on June 17, 2009 – 2:56 pm

Cherry Zinfandel & Cow CheeseChef and co-owner Ben Stenn can be found manning the pans 6 nights a week at Celilo Restaurant and Bar in Hood River Oregon. Ben is dedicated to using local products that highlight the seasons and the bounty we are lucky enough to have in our backyard.

While most folks think jam is only for PB&J’s, and don’t get me wrong – we all love them, it can be used in really creative yet simple ways to complement many things.
For years the Spaniards have been serving delicious Membrillo (quince jam) with cheeses like Manchego, Cabrales and Mahon. They knew that a little sweetness can offer a delicious counterpoint to their fine cheeses.
Fortunately for us the American cheese makers have really stepped in with fantastic and original cheeses of their own. Chef Ben has skillful paired several of Oregon Growers’ jams with artisan cheese with delicious results.
Here are a few of his suggested pairings – these are served as either apps or offered at the conclusion of the meal. You can view the Celilo menu here.

Rogue River Blue with Oregon Growers Pear Hazelnut Preserves

Bellwether Farms Crescenza with Oregon Growers Cherry Zinfandel Preserves

River’s Edge, Sunset Bay Chevre with Oregon Growers Cranberry Pear Preserves.

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