Gourmet Cheese Coming to Trellis Restaurant in Kirkland
Trellis, a wine country-inspired restaurant at the Heathman Hotel in Kirkland, is now producing its own collection of aged jack cheeses, a perfect addition to the restaurant's lineup of farm-to table fare.
Chef Brian Scheehser joined forces with Master Cheesemaker Blain Hages of Cherry Valley Dairy to develop and produce five gourmet cheese varieties, each of which uses garden-grown peppers, carrots and herbs grown on Chef Brian's farm in Woodinville.
The pair experimented with several flavor combinations before selecting the five profiles that best complement the restaurant's award-winning menu. Guests can now indulge in lavender rubbed aged jack, blueberry basil, carrot nasturtium, caraway, and farm inspired pepper-jack. The cheeses are featured throughout the menu, highlight the unique flavor profile of each variety.
Cherry Valley Dairy, an artisan dairy located in Duvall, WA, has been supplying milk to several Seattle area cheese makers for years, and a recent renovation added the facilities necessary to make its own line of cheese and butters. This is the first chef collaboration cheese produced by the dairy.
A farm-to-table restaurant, Trellis celebrates small scale, artisan products at the height of their seasonality. Many of the ingredients come from Chef Brian's farm, which features about ten acres of organic vegetables, including rare antique bean and tomato varieties, an orchard and beehives. It's no wonder that the restaurant is famous for a salad made with greens served within two hours of being harvested. The new line of gourmet cheeses adds a perfect final accord to a gourmet meal at one of the best Kirkland restaurants.