PEAR BUREAU NORTHWEST ANNOUNCES FIRST HONOREE IN NATIONAL CHEF RECOGNITION PROGRAM

Chef Geoff Kelty’s Savory Grilled Pear Appetizer is Featured in Annual Pear Panache Program

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

PORTLAND , Ore. – September 1, 2009 – Just as fresh pears are cropping up on produce shelves nationwide, Pear Bureau Northwest is revealing the results of its recent nationwide search for seven top chefs who demonstrate "flair with the pear." 

Geoff Kelty, executive chef of Eddie Merlot’s in Columbus, Ohio, is the first honoree of the season, as Pear Bureau Northwest’s September 2009 chef-of-the-month. He will be recognized in the fresh pear organization’s Pear Panache program, which coincides with peak pear season and spotlights creative new uses of Northwest-grown USA Pears.

Impressing judges with his savory pear appetizer entry, Kelty’s Grilled Pears Stuffed with Mascarpone and Bacon was selected from hundreds of entries, proving pears plated prior to the meal are just as good as dessert. 

"I wanted to present the delicate pear in a fashion similar to many pear desserts, but combined with rich, savory ingredients," Kelty said. "These grilled Bartlett pears are a sweet, yet satisfying, appetizer when combined with the creamy mascarpone and saltiness of the bacon."

At Eddie Merlot’s, Kelty regularly cooks up hearty meals with the finest ingredients. The emerging national steakhouse group, which will soon be expanding into Chicago, Minneapolis, Louisville and Denver, is known for serving USDA Prime beef, seafood and wine. 

The son of a pastry chef and culinary instructor, Kelty has been working in restaurants since age 16. After cooking throughout Europe, he returned to the Midwest to finish his culinary education. He has been with Eddie Merlot’s since its inception in 2001. 

Grilled Pears Stuffed with Mascarpone and Bacon

Makes 2 servings

Pear Halves

1          medium Bartlett pear, cut in half

1          cup granulated sugar

1          cup water

1          cup white wine

Juice  of 1/2 lemon

1          vanilla bean, split and scraped

 

Mascarpone Filling

3/4        cup mascarpone cheese

2          slices bacon, cooked and crumbled (to make 1/4 cup)

1          teaspoon finely chopped chives

1/2        teaspoon salt or to taste

1/4        teaspoon freshly ground black pepper

Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Bring the mixture to a simmer for 5 minutes, or until the sugar has dissolved.

Remove the core from the pear halves with a melon baller and use a small paring knife to remove the stem. Add the pears to the liquid and simmer over low heat until they turn slightly translucent and become tender, about 10 to 12 minutes. Allow the pear halves to cool slightly in the liquid before removing and allowing to drain.

Make the filling by mixing the mascarpone, crumbled bacon, chopped chives, salt and black pepper in a small bowl until the ingredients are well distributed. Set aside.

To grill the pears, lightly coat the grill with vegetable oil and preheat to high, about 400 degrees.  When it is hot, place the pears cut side down on the grill for 4 to 6 minutes, or until the flesh is lightly caramelized. Turn the pears over and fill them with about two tablespoons of the mascarpone mixture. Remove the pears from the grill when the mascarpone begins to melt. Serve immediately.

To serve, arrange each pear half on a plate with some of the remaining mascarpone mixture on the side. Garnish with chopped chives.

 

About Pear Panache

In a nationwide call for entries, professional fine dining chefs were asked to submit an original fresh pear recipe. A new chef and pear recipe will be featured on www.PearPanache.com each month through March 2010. Six other recognized chefs will be announced later in the season, from cities such as Miami, New York City and Philadelphia.

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.

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Contact:  Cristie Mather, Communications Manager, Pear Bureau Northwest, cmather@usapears.com, 503-652-9720