From an angular glass wing of Minneapolis’ Walker Art Center, Executive Chef Asher Miller of 20.21 Restaurant & Bar by Wolfgang Puck creates Asian-influenced culinary works of art sought by out-of-towners and Minnesotans alike.

“Like art, food should be approachable,” notes Miller, a sentiment echoed by the vibrant art community that envelops his culinary enclave.

One of Chef Miller’s recent works of art, his original Pear Crème Brulée recipe, emerged as a top pick in Pear Bureau Northwest’s nationwide search for fresh pear creations from fine dining chefs.

“Fresh pears can fit both high-brow or homegrown menu items because of their versatility,” Miller says. “I like an elegant Bosc in a poached pear presentation, for example, but prefer an aromatic Bartlett in a savory comfort dish, like a pear stuffing. Fresh pears are an ingredient I truly enjoy because of their unique flavors, colors and textures, not to mention their beautiful shapes.”