Apples and Cheese, Please

Whatta Pair

by Amy Strauss

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Published: Oct 9, 2007

Chef R. Evan Turney may be a cheese genius, but he's also a pitch-perfect pairing expert. With a selection of three to five creamy pleasures served on a cutesy platter, this classic artisan sampling allows fiends to try some stellar choices. On a recent visit, our favorite was a bold mix of a grape leaf-wrapped Rogue River Blue and tangy Granny Smiths.

This inviting salad is just one of many items of new executive chef Andrew Venable's addicting autumn menu. A fan of the Fuji, Venable coats fresh field greens with cubes of the tasty apple, pistachios, Craisins and lumps of rich gorgonzola.

Layering savory and sweet into one thin package, this crêpe features sliced turkey, roasted almonds, olive oil and basil under a coating of goat cheese and red apples. It's great paired with sparkling Spanish El Gaitero apple cider.

The Hilton, with a catering menu that accommodates seasonal selections, can't do much better than this impressively juicy tenderloin. The cut is accompanied by a smashing Granny Smith stuffing marinated in Vermont apple cider sauce and a gentle forest mushroom soup kicked up with garlicky Boursin.

Chef Lewis Rice Jr.'s cozy brunch spot excels at beating the hangover blues with Italian recipes his mama Livia probably once cooked (she still makes all his desserts). Here, spinach greens come together with local apples and pears, hunks of gorgonzola, toasted walnuts and delicate honey-lemon vinaigrette.

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