Pear Bureau Northwest has named five Canadian culinary students finalists in an annual nationwide recipe competition set for April 16 in Toronto.
The regional winners and recipes are:
- Maritimes: Pear Cake Delight, Aaron Lackie, New Brunswick Community College, St. Andrews;
- Quebec: Trout ceviche with pear blinis, Diego Beltran, Trade School of Catering and Tourism, Montreal;
- Ontario: Pear and black Thai rice cakes with pear sage pesto, Connie McKibbon, Liaison College, Durham;
- Prairies: Pear and bison grilled flatbread, Rebekah Roberts, Assiniboine Community College, North Hill campus; and
- British Columbia: Cheesecake with poached bosc pears, pear chips and candied beet salad, Allegra Jimenez, Culinary Institute of Vancouver Island.
The Chef’s House restaurant at George Brown College in Toronto is scheduled to host the USA Pears Pear Excellence Canadian culinary student recipe competition. It’s the sixth annual event for Milwaukie, Ore.-based Pear Bureau Northwest.
“Canada is one of the top export markets for U.S. pears, and it is important that we increase awareness and knowledge of fresh pears among culinary students,” Kevin Moffitt, the bureau’s chief executive officer, said in a news release. The event aims to boost foodservice consumption of the fruit, he said.
The bureau represents more than 1,600 growers and about 84% of U.S. fresh pear production. Mexico is the largest export destination, with Canada second.
A $2,500 national grand prize, plus $500 to the winner’s school, will be awarded and other finalists and schools will receive $1,000 and $300, respectively.
Another prize, the people’s choice award, will be decided by audience and media members.
Competition rules require recipes to feature green anjou, red anjou or bosc pears plus at least one ingredient produced in Canada.