Farm-to-Fork Pear Recipe Contest Chefs

Hopefully by now you’ve seized the opportunity to taste a few (if not all) of the decadent California pear offerings local chefs have skillfully crafted for the Farm-to-Fork Pear Recipe Contest celebrating Pear Month.

If you have not yet, we highly recommend that be the first thing you do after reading this!

As part of this effort, in true Farm-to-Fork spirit, we would like to introduce you to the talented, passionate chefs heating up Sacramento-area kitchens and the brilliant minds behind these delicious seasonal offerings that you must try.

Chef Jay Yoon

Dawson’s Steakhouse – Hyatt, Downtown Sacramento

• House Pressed Bosc Pear Martini

 

Chef Michael Cantin

Fat’s Asia Bistro – Roseville

• The Essence of Pear Martini

 

Chef Stephen Smith

High Steaks – Thunder Valley Casino Resort, Lincoln

• Bosc Pear Crème Brûlée

 

Chef Brian Mizner, Beverage Director Chris Tucker

Hook & Ladder Mfg. Co. – Sacramento

• Roasted Crimson Pear & Smoked Bacon Risotto
• Baby Kale & Roasted Delta Pear Salad

• Paintersville Bridge Cup
• Pear Shrub

 

Chef Stephen Pryor

Our House – Downtown Davis

• Delta Bartlett Crostini

 

Chef Mark Berkner

Taste Restaurant – Plymouth

• Grilled Pear Bruschetta
• Bartlett & Chestnut Napoleon

 

Chef Jay Veregge

Ten22 – Oldtown Sacramento

• Pears, Bleu, California
• Pears, Barley, Love

 

Chef Duane Luukkonen

Thunder Valley Resort Cafe – Thunder Valley Casino Resort, Lincoln

• Pork-Stuffed Tenderloin with Bourbon, Pear, Pecan Demi

 

Chef Michael Hom

Volcano Union Inn – Volcano

• Deconstructed Pear Tart

 

 

Chef Cameron McLanahan, Sous Chef Raphael Cordona

Wood’ys Grill & Bar – Sacramento

• Red Wine Poached Pear Salad
• Rum Poached Pear with Vanilla Bean Ice Cream and Caramel