nostrana's kathryn yeomans

Market Makers: Kathryn Yeomans

Local chef talks cheese…

By Kaitlyn Evans September 8, 2009

Chef in the Market at the Portland Farmers Market

Nostrana’s chef de cuisine took the stage at the PSU Farmers Market this past Saturday, sharing ideas about how to spice up our most favorite recent culinary delight—cheese.

The Cheese Course: Condiment Ideas for Cheese Plates: Savory or Sweet?


Seared and salted Padrón peppers
Baguette croutons with sautéed wild mushrooms
Dressed tender lettuces or greens

Oven-roasted beets, peeled, sliced, and seasoned with olive oil and salt
Spiced carrot salad
Marinated roasted peppers
Pickled vegetables (asparagus, carrots, beans)
Grilled porcini mushrooms
Soft herb salad (parsley, chives, basil, tarragon) dressed in a light vinaigrette
Salted Marcona almonds


Italian mostarda
Spiced nuts
Fruit chutney
Red pepper or tomato jam
Fresh fruits
Dried fruits
Poached pears
Local honey
Membrillo, the Spanish/Mexican quince condiment classically paired with salty Manchego cheese

Spiced Nuts—


½ an egg white
½ tsp water
2 cups Oregon walnuts or hazelnuts
½ cup sugar
1 ½ tsp pumpkin pie spice
A small pinch of salt


1. Lightly whip the egg white with the water. Add nuts and toss to coat.

2. Combine the sugar and spice. Add salt and toss this mixture with the nuts.

3. Put the nuts on a slightly greased baking sheet and bake at 300° for 20–25 minutes. Remove and cool on waxed or parchment paper, then break into clusters.

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