Tag Archives: culinary

Pear Excellence 2013

Brittany By on

This year’s Pear Excellence Culinary Student Competition was another pear-fect success, with talented culinary students from across Canada showing off their flair with the pear for a panel of esteemed judges. Held in Toronto in April, the contest celebrated its sixth year. Culinary students Diego Beltran, Rebekah Roberts, Allegra Jimenez, Connie McKibbon, and Aaron Lackie faced off for the National Grand Prize, showcasing pears in dishes savory and sweet, from gluten-free chocolate chai cake to grilled flatbread. The judges chose Allegra’s “Pearfect Pearing” dish for the grand prize. The dish paired a savory cheesecake with poached Bosc pears, pear chips, and a candied beet salad for a plate the judges said was innovative, well-executed, and an exceptional blending of flavors. All the regional finalists were applauded for their creativity and execution. Their dishes truly put USA Pears on a pedestal: Continue reading →

100 Pearcent Approved!

Amy Kweller MS, RD By on

A dear friend recently called to tell me, “I thought of you today; I ate a pear!” This is a phrase I often hear from friends, family, and even my students. Admittedly, I appreciate hearing it. This is not only because I personally love pears (I have an almond butter and pear sandwich in my lunch today!), but because I know that every time my loved ones take a bite of a juicy Anjou or crisp Bosc, they are doing something wonderful for their bodies. Pears are delicious and have been cultivated and enjoyed across cultures for thousands of years. Plus, pears are packed with fiber, phytonutrients, vitamin C, and potassium, nutrients that have been linked to preventing some of the most prevalent chronic diseases. Perhaps this is why pears have been recognized as one of the 20 most popular Continue reading →

Six Ways to Slice A Pear

Brittany By on

You know pears are versatile—you can eat them fresh, preserve them, and cook them in dishes both savory and sweet. But have you thought about the fun you can have with pear shapes? Whether you’re an adult who likes to play with your food, or a parent who needs help convincing your kids that healthy foods are fun, you’re sure to get some ideas from this blog post. I’ve rounded up six simple ways to slice a pear. This is just a starting point—from these designs, you can coax new recipe ideas, invent delicious desserts, and have fun with your food. Enjoy! Simple slices: Cut, remove the seeds, and eat! Dunk into yogurt or nut butters if desired. Lengthwise slices: This cut is great for sliding into quesadillas and sandwiches. Crosswise slices: The seeds make pretty stars with this cut. Continue reading →

Culinary Flair with the Pear

Brittany By on

Photo Credit: Jon Pesochin, www.jonbenjamin.ca Last Friday, breakfast disguised as dessert and dessert stole from salad. The three finalists of our third annual U.S. culinary student competition heated up the kitchen with their creativity, taking home newfound fame and fortune thanks to their flair with the pear. Chaz O’Neill’s Pomegranate Pear Stuffed Toast combined the naturally sweet flavors of (real) maple syrup, pear, and pomegranate in a dessert that looked like breakfast. Chaz, who hails from New England, prepared for the contest like a true student of cuisine, packing his secret ingredient—maple syrup from a local sugar shack—carefully in his suitcase. He was understandably nervous, then, when his luggage was lost in transit. Luckily, he received his suitcase (with maple syrup bottle intact) just two hours before he had to begin prepping his dish for the panel of prestigious foodservice Continue reading →

Pear Excellence

Brittany By on

This Tuesday, the five regional finalists of our Canadian culinary student contest competed for the national grand prize – the Pear Excellence title and $5,000. The kitchen heated up as the finalists chopped, sautéed, peeled, roasted, and battered USA Pears and other ingredients to present their dishes before a panel of 8 esteemed culinary judges. The judges praised all the contestants, calling Melissa Drutz’s Pear and Potato Nests “innovative” and Amy Bonchuk’s Sauteed Amaretto Pears with Cheddar Bothwell Cookies “outside the box” and a great cheese pairing. In the end, the judges named Martha MacDonald the grand prize winner for her Savory Pear Appetizer plate, which included pear cranberry fennel coulis and pork, local blue cheese, and fried sage leaves in a roasted Green Anjou pear. Greg MacIver of LaSalle College won the People’s Choice award for his Pear Crab Continue reading →

Pear Chips

Brittany By on

After a recent USA Pears photo shoot, I brought pounds of Bosc pears home to my kitchen. Lucky me! I wanted to make something with them—something simple and healthy. After a little research, er, Googling, I settled on pear chips. They’re tasty, easy, and pretty! Here’s how you can make them: Preheat your oven to 200 degrees. Using a mandoline (if you’re fortunate enough to own one) or a knife (if you’re not, like me), thinly slice pears into chips. I sliced mine both crosswise and lengthwise to keep things interesting. Bosc pears work well, with their dense flesh, but also take a bit longer to cook. Try any variety of USA Pears. Place the slices on a Silpat mat or parchment-lined baking sheet in a single layer. Bake for 20-40 minutes, turning the chips halfway through. The baking time Continue reading →

Epicurious Entertained

Brittany By on

Last week, I traveled to New York City with my co-workers to represent USA Pears at the second annual Epicurious Entertains NYC event. Let me tell you, Epicurious entertained! Cristie, Lynsey, and I had a great time sampling pears for New York foodies, chefs, and kids. Consumers were able to taste fresh Comice, Bosc, Bartlett, and Starkrimson pears—for some, it was their first time to taste the varieties fresh from the tree! On Friday, we watched legendary chef and cookbook author Madhur Jaffrey create dishes from her brand-new cookbook. She was followed up by Dorie Greenspan, who prepared her favorite recipes from her cookbook, Around My French Table. On Saturday, we partied, danced, and snacked with kids! They sampled fresh pears, took home a ripe Bartlett in their pear packers, and decorated aprons on the roof deck. These kids loved Continue reading →

Dishing Up Pear Excellence

Brittany By on

On Tuesday, the 2010 Pear Excellence regional finalists traveled to Vancouver, B.C. to prepare their pear dishes for a panel of judges and compete for the national title. Pear peelings flew and chef’s knives flashed as the five culinary students raced to demonstrate their mastery of the pear. In the end, both the judges and the audience agreed: Stephanie Duong’s Spiced Pear Buckwheat Pancakes with Pear Caramel Sauce and Mascarpone Cream were a sweet success! Stephanie took home the national grand prize of $5,000 and the People’s Choice Award—and her school, George Brown College, will receive $1,000. Congratulations, Stephanie! Representing Ontario, Stephanie competed against Kyle Mar, representing British Columbia; Cyril Roach, representing the Maritimes, Adam Cenaiko, from the Prairies region, and Norelle Donahue of Quebec. Hungry for more? Click here to view photos of the winners, read the full press Continue reading →

Springtime Entertaining with USA Pears!

Jenny By on

Remember that recipe Amy mentioned in her last post?  The one that combines sweet green Anjou pears with nutty mâche greens, with added flavor from ingredients like fresh tarragon, sliced fennel, and shaved Parmesan?  Well, USA Pears has teamed up with Epic Roots to develop this special salad, and we’re sure it will impress your family and friends at spring picnics and brunches. If you’re wondering what exactly “mâche” is, you’re probably not alone.  Mâche (pronounced “mosh”) is a salad green that first became popular in Europe during the Renaissance period, where it was loved for its flavor, texture and color.  Today, our friends at Epic Roots grow their mâche in northern California, where the soil and climate is perfect for growing these tasty little green rosettes. Not only will you find this special recipe on packages of Epic Roots Continue reading →

This Weekend: Wine, Cheese & Pear Jubilee!

Jenny By on

If you’re going to be in the Willamette Valley this weekend, don’t miss the 7th Annual “Wine, Cheese & Pear Jubilee” at Willamette Valley Vineyards. You’ll have the chance to sample award-winning wines paired with local artisan cheeses and of course, Oregon grown pears! We’ll be there sampling ripe pears, so come on by and see us! P.S. The $5 admission includes a free Riedel wine glass! Facebook Twitter Google+ Pinterest LinkedIn