Blue Cheese Adds Funk to Tahini at Seattle’s FlintCreek Cattle Co.

Blue cheese isn’t the first ingredient you’d expect to find in tahini, but sometimes things are so weird that they just work. It’s the sleeper hit ingredient in the crisp pickled vegetable dish at Seattle’s FlintCreek Cattle Co., where it’s been a permanent staple since the opening menu.

Chef Eric Donnelly had considered serving blue cheese dressing with a crudite dish, but prior to opening the restaurant, was ...