Though he hails from a state known more for barbecue than Boscs, Rollins recently demonstrated his expertise with fresh Northwest-grown USA Pears. His original pear recipe, Honey Roasted Pears with Orange Cranberry Compote and Armagnac Sabayon, emerged as a top pick in a nationwide search for fresh pear creations from fine dining chefs. “Chef Rollins’ recipe is one of the most remarkable pear preparations we’ve seen,” says Kevin Moffitt, president/CEO, Pear Bureau Northwest. “As hosts prepare their menus for Thanksgiving and holiday parties, this offers a fresh addition to the traditional dessert line-up – a true ‘special occasion’ dessert that puts pears in the spotlight.” Rollins has been creating recipes and menus on a professional level for ten years, but first discovered his passion for cooking as a boy, under the tutelage of his mother and grandmother. His culinary lineage helped shape his emphasis on simplicity. He starts with ingredients that are familiar to most diners, but adds a small twist. His winning pear recipe is a perfect example of this approach. “Pears are so naturally delicious, and they provide the perfect starting point for creating some extraordinary dishes,” says Chef Rollins. “In this dessert recipe, the orange cranberry compote and Armagnac complement the honey roasted pears, while adding a satisfying element of surprise.” Rollins’ professional journey to Finn & Porter was preceded by experiences as prep cook at a high-end pizzeria, garde manager at a fine-dining restaurant, and chef at a top Austin catering service.