The bureau is showcasing chefs with unique pear dishes.
Chefs Greg Denton and Gabrielle Quiñónez Denton from Ox Restaurant in Portland, Ore., created a pear “prosciutto,” a dehydrated and thinly sliced pear served with foie gras terrine, pickled chanterelles, malted white chocolate and salted pear reduction.
Chef Ethan Stowell from Tavolàta in Seattle made a dish of pickled, then grilled pears served with endive, frisée, goat cheese and a walnut vinaigrette.
Owner and chef of Pok Pok Restaurants, Andy Ricker, uses pears in his version of Son Tam Phonlamai, a sweet and tart fruit salad dish.
“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,” said the bureau’s director of communications, Cristie Mather, in a news release.
“Our goal for National Pear Month 2013 is to help boost pear sales by exposing consumers to new, innovative ways of serving pears,” she said in the release.
The pear bureau, along with it’s brand — USA Pears — is using social media and bloggers to reach consumers across the country. Recipes from the featured chefs, nutritional facts, varietal information and holiday-themed recipes will be shared across multiple media platforms this month.