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Kitchen Selfies: Seattle Chefs Strut Their Fruit

By Leslie Kelly
August 6, 2014

We asked Seattle chefs about their favorite summer fruit and they didn't just tell us — they snapped selfies to show their love! Flip through for close-up fun with berries, peaches, cherries and more. Then head to these kitchens to eat the goods before the season is over.

  • Kristofer Kalinczok, executive chef at Fonte Café

    Chef Kalinczok grew up in California, surrounded by orchards. So peaches remind him of home. He grills them and serves them with pan-seared duck breast and fresh garlic spears.

  • Stacy Fortner at Tom Douglas Restaurants

    At Dahlia Bakery, Chef Fortner's pastry kitchen staff can't pick just one fruit, so they pile a bunch of blackberries, strawberries and raspberries on top of a whole wheat Danish and add slices of fig, for good measure. 

  • Jason Wilson from Crush and Miller's Guild

    Wilson bakes cherries into a claufouti that's served with a cherry vanilla ice cream on Miller's Guild's dessert menu.

  • Craig Hetherington at Taste

    Here, Bing cherries steal the show in a crumble topped with Tasmanian pepperberry ice cream. 

  • Kerry Sear at ART Restaurant and Bar 

    Diners can get a quad-shot of berries during lunch at this stylish downtown restaurant. Chef Sear puts berries in all four courses served in the signature, lunch time "TV tray" spread. There is blackberry glazed salmon, strawberry chilled soup, summer green salad with blueberry vinaigrette and a raspberry linzer torte — all arranged beautifully on one plate. 

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