PEAR BUREAU NORTHWEST RECOGNIZES WASHINGTON, D.C., CHEF JOHN THERRES’ WINNING USE OF ANJOU PEARS

 

Editor’s note: High resolution images of chefs and pear recipes are available upon request.

PORTLAND, Ore. and Washington, D.C. – February 1, 2010 – Snacking just scored a delicious new condiment, perfect for your next party: Anjou Pear Ketchup. The recipe, courtesy of D.C.-based chef John Therres, is a bold addition to the classic sliders-and-fries combination.

Therres, who serves as Executive Chef of Marriott Renaissance Washington, D.C., Dupont Circle Hotel, takes his slider recipe one step further at the eclectic M Bar, making the patty with ground bacon and blue cheese and then topping with his special house made Anjou Pear Ketchup.

“The rich bacon and blue cheese combination begs for a tangy counterpart,” says Therres. “The Green Anjou’s citrus-like flavors have always been a favorite ingredient of mine in spreads and sauces, so I was really pleased when my experimentation with pears led to the pear ketchup recipe. Our sliders are a big hit at the restaurant, thanks to this neat new topping.”

It was Therres’ unique take on pears that motivated Pear Bureau Northwest, the nonprofit association that markets USA Pears, to feature the chef in its popular Pear Panache program.

Pear Panache is an annual chef recognition program designed to spotlight the nation’s top crop of chefs and bartenders for their creative work with pears. Each year, seven culinary experts are chosen out of hundreds of entries for their innovative fresh pear creations. Therres’ recipe, which has been modified for home cooks, is featured on the Pear Panache website.

“We’re always looking for novel uses of pears,” says Kevin Moffitt, president and CEO of Pear Bureau Northwest. ”Chef Therres’ Anjou Pear Ketchup is a completely new and incredibly delicious way to enjoy pears. He reinvented a traditional condiment for an all-American dish.”

A veteran hotel restaurant employee for more than a decade, Chef Therres has a passion for regional and New American cuisine. As executive chef at the Marriott Renaissance Washington, D.C., Dupont Circle Hotel, John Therres oversees the hotel’s food and beverage program, including the contemporary lobby bar and restaurant, M Bar. If he isn’t in the kitchen, Therres is spending time with his family or supporting his hometown teams, the Orioles and the Ravens.

Bacon and Blue Cheese Sliders with Pear Ketchup

Makes eight sliders

Pear Ketchup

2                      Anjou pears

2                      teaspoons clarified butter

1/4                    cup diced sweet onion

1                      cup clear apple juice or cider

2 to 4                tablespoons apple cider vinegar

1/8                    teaspoon white pepper

Kosher salt to taste

Sliders

12                     slices thick-cut bacon, well-chilled or frozen

3                      tablespoons crumbled blue cheese

8                      small soft rolls, preferably brioche

 

To make the pear ketchup, peel and core the pears and cut them into large cubes. Warm the clarified butter or oil in a sauté pan over medium heat. Add the onions and cook until they become translucent. Add the pears and stir to coat with the butter or oil. Add the apple cider and cook over low heat until the liquid is almost completely absorbed. Set aside to cool.

Puree the mixture until completely smooth, and then add 2 tablespoons of vinegar and taste. The ketchup should be tangy, to help balance the fattiness of the bacon and cheese. Add the white pepper and salt to taste. 

Preheat the oven to 350 degrees.

To make the sliders, use a food processor to chop the bacon. Keep the slices together and cut the bacon slab into several large chunks. Refrigerate or freeze the chunks until very firm. This will help keep the grind uniform, like ground beef. Crumble the blue cheese into the ground bacon and form the mixture into eight 2-inch patties.

Place the patties on a baking sheet or cast iron skillet and cook for 10 minutes. Turn the burgers over and cook another 10-15 minutes or until the internal temperature is 170 degrees.

To serve, split the roll, toast if desired and spread one side with the ketchup.

 

About Pear Bureau Northwest and USA Pears

Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. Together, these two states represent 1,600 growers and 84 percent of the nation’s fresh pear production. The Bureau also develops national and international markets for Northwest pear distribution. For more information, including fresh pear recipes, nutrition facts, and short films featuring Washington and Oregon pear growers, visit www.usapears.org.

 

# # #

 

Media Contact: Cristie Mather, Communications Manager, Pear Bureau Northwest

cmather@usapears.com, 503.652.9720

Pear Bureau Northwest prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, sex, religion, political beliefs, or disability. Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact the Pear Bureau at (503) 652-9720.