Executive chef Jennifer Jasinski soaks slices of sourdough baguette in Cabrales cheese blended with olive oil. She bakes the cheese-soaked bread and then tops it with more of the cheese.She thinly slices Serrano ham, plates it and drizzles it with rosemary-infused olive oil. She places the crostini on that. She quickly blanches whole peaches for ease in peeling. She peels and slices the peaches and then brushes them with olive oil before grilling. She places the warm local peaches on top, ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.