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Pears and the top chefs who serve them to be spotlighted throughout December, National Pear Month.

December 3, 2013

2 Min Read
Pear Bureau Northwest marks National Pear Month

PORTLAND, Ore. – December has again been proclaimed National Pear Month by the United States Department of Agriculture (USDA), thanks to the abundance and variety of fresh pears in season and available nationwide.

Pear Bureau Northwest is taking advantage of this promotional opportunity by conducting a national public relations campaign that spotlights a trio of clever pear preparations by top chefs. “Home cooks are inspired by chefs, and frequently re-create the dishes they are served in restaurants in their own kitchens,” says Cristie Mather, director of communications for Pear Bureau Northwest.  “Menu trend data that we commissioned this year from Mintel Menu Insights shows that while pears in salads and desserts are still growing strong, pear usage in savory applications and ethnic recipes is on the rise.  Our goal for National Pear Month 2013 is to help boost pear sales by exposing consumers to new, innovative ways of serving pears.”

Through outreach on the part of the Pear Bureau, consumer media and bloggers nationwide will be encouraged to educate their readers about pears and the following popular chefs’ creative pear menu items:

  • At Ox Restaurant in Portland, Ore., chefs Greg Denton and Gabrielle Quiñónez Denton serve a pear “prosciutto” that is made by poaching the pears then dehydrating them for 18 hours at 125 degrees. Thinly sliced and served with foie gras terrine, pickled chanterelles, malted white chocolate and salted pear reduction, this Ox dish has locals lining up to indulge.

  • Seattle restaurateur and chef Ethan Stowell’s take on pears at Tavolàta offers a double-treatment of pears --first pickling, then grilling-- which lends a sharp and satisfying flavor to a bed of healthy endive and frisée, served atop a base of creamy goat cheese with a walnut vinaigrette.

  • Pok Pok Restaurants in Portland, Ore. and Brooklyn, NY’s owner and chef Andy Ricker uses a mortar and pestle to gently bruise slightly under-ripe pears in his version of Son Tam Phonlamai. One of Pok Pok’s signature recipes, this savory fruit salad aims to strike a balance between sweet and tart. Ricker’s newly released cookbook offers the full recipe.

In addition, the Pear Bureau is sending sample packs of multiple fresh pear varietals to key media contacts, and is also counting down the days of National Pear Month in its social media sites with daily posts that not only offer chef-inspired pear usage ideas, but also general pear tips, varietal information, nutrition facts, and holiday themed recipes, décor, and gift ideas.

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