What could be more patriotic than USA-grown Pears? Here are three Independence Day-worthy recipes to help you celebrate the 4th in style! Grilled Pears with Currants Pearhattan Northwest Pear Tartlets Facebook Twitter Google+ Pinterest LinkedIn
Taste. Texture. Creativity. Originality. Appearance. Oh and one more very important thing: Prominent Use of Fresh USA Pears. These were the criteria our three culinary student finalists were judged on last week as they traveled from their respective citites to Portland to vie for first place in the USA Pears Student Culinary Competition. After receiving entries from around the country, we narrowed down the entrants to three student rockstars: Dallas Hinesly from Texas Culinary Acadamy in Austin, Texas, who submitted “Sweet Potato and Pear Gnocchi with Grilled Pork and a Balsamic Pear Glaze” Nicole Mau from South Seattle Community College in Seattle, Washington, who submitted “Red Anjou Poire Frite” Andrea Howard from Florida Culinary Institute in West Palm Beach, Florida, who submitted “Pear Risotto & Pear Poached in Red Wine” Here’s how it went down: In the Continue reading
When you work for the Pear Bureau, you have a totally legit excuse to scour the internet for new and exciting pear recipes during work hours, and trust me I take full advantage of it! Here’s a recipe I came across by Sala Kannan, a software services entrepreneur by day, cook/food blogger by night and the brains behind VeggieBelly.com. Enjoy! Baked Pear Parcels Makes 2 generous servings Bosc Pears -2 (ripe but firm) Walnuts – 3 tbsp Brown sugar – 2 tbsp Flour – 1 tbsp For the crust All purpose flour – 4 oz Butter – 4 oz (I used Land O’ Lakes light butter) Sugar – 1/4 cup Salt – a pinch Vanilla extract – 1/8 tsp Preheat oven to 375F. To make the crust, combine all ingredients (flour through vanilla) in a bowl. Using your finger Continue reading
Turns out, we’re not the only ones who are crazy about pears. I recently came across this oh-so-adorable blog post on Paper Olive.com. Paper Olive is couture stationery company dedicated to the modern bride. They put together this awesome design collage featuring a look inspired by their Anjou wedding invitation: Click on the image for more details on the projects shown. And don’t forget, we have our very own décor projects and cocktail recipes at usapears.org! Facebook Twitter Google+ Pinterest LinkedIn
A big thanks to Ray Schmitten, a pear grower in Washington who emailed us this photo today – you’ve gotta love the USA Pear pride! Facebook Twitter Google+ Pinterest LinkedIn
USA Pears is proud sponsor of Torin Koos, a two-time Olympian who grew up in Leavenworth, Washington. For those of you who aren’t familiar with the area, Leavenworth is located about 20 miles northwest of Wenatchee, in the heart of this major pear-producing region. Check out some of Torin’s stats, and look for more about this pear-loving athlete as he trains for the 2010 Vancouver Winter Olympics! Facebook Twitter Google+ Pinterest LinkedIn
Somewhere between Oregon and Berlin, the Pear Bureau’s president and CEO read an article in the paper that caught his eye, because the following Monday morning there was a voicemail waiting for yours truly: “Hi Jenny, its Kevin. There’s an article in the Oregonian about this tiny town in Eastern Oregon where the community is doing their own version of The Biggest Loser. I think we should send them some pears to encourage their efforts.” As word spread around our office about the community of Fossil and how seventy out of the 465 residents were trying to lose weight, we decided to not only donate fresh pears and handy pear slicers, but also contribute to and effectively double their first place cash prize. It’s really inspiring how this community has worked together to become healthier. Last I checked, there were Continue reading
On February 4, Andy Carson hung out with us at Portland specialty cheese and wine shop Foster and Dobbs, and showed thousands of viewers a few of the marvelous things pears pair well with. Beginning at 4:30 a.m. (eek!), pears were featured on Fox 12’s Good Day Oregon. Here’s a recap of some of mouth-watering pairings created by Foster and Dobbs’ own Luan Schooler: Bosc Pears + Rogue River Blue Cheese If you’re a blue cheese lover and this is the first time you’re learning of Rogue River Blue…you’re welcome. Each exquisite wheel is hand wrapped in grape leaves that have been bathed in, drum roll please, pear brandy. This cheese tasted incredible with the sweetness and subtle spice of Bosc pears, even at 4:30 in the morning! Red and Green Anjou + Swiss and Gruyere Fondue Here’s a shot Continue reading
If you’re in Boston April 17-19, be sure to swing by the USA Pears booth at the John Hancock Sports & Fitness Expo. We’ll be sampling fresh pears, handing out recipes, answering questions about pears, and more! The Expo is open to the public and admission is free. The Hynes Convention Center is located just a quarter-mile from the Boston Marathon finish line in Copley Square. Last year, over 80,000 people attended…we hope to see you there! Facebook Twitter Google+ Pinterest LinkedIn