http://www.pearpanache.com Where Pro Meets Pear Tue, 04 Mar 2008 05:12:23 +0000 http://backend.userland.com/rss092 en Porcini Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter Porcini Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter by Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY Serves 4. Poached Pears 4 ripe Bosc pears Juice of half lemon 2 cups Riesling wine 1/2 ... http://www.pearpanache.com/season-2-recipes/71/ "Add to the visual appeal by cutting pears into interesting shapes, like the pear ‘diamonds’ in my featured recipe." ~ Scott Szekretar http://www.pearpanache.com/season2tips/70/ Scott Szekretar When H2O Seafood Grill and Sushi Bar’s Executive Chef, Scott Szekretar, thinks about food, he thinks freely. He likes to experiment with traditional and new techniques while using the freshest ingredients to yield the best results. Szekretar combines the traditional with the new. ... http://www.pearpanache.com/season-2-chefs/69/ "Be sure to add a bit of acid (lemon) or calcium (such as NatureSeal) to pear cocktails to allow the pear to keep its brightness and color." ~ Kelley Swenson http://www.pearpanache.com/season2tips/68/ Pear Dauphiné Pear Dauphiné by Kelley Swenson, Ten 01, Portland, Oregon You Will Need... 3/4 oz pear liqueur, such as Clear Creek Pear Brandy or Aqua Perfecta Pear Eau de Vie 3/4 oz elderflower liqueur, such as St. Germain or Belvoir 3/4 oz gin 1/2 oz puree of fresh Bartlett ... http://www.pearpanache.com/season-2-cocktails/67/ Kelley Swenson Kelley Swenson serves as Spirits Director at Portland, Oregon’s renowned Ten 01 Restaurant & Bar, where his seasonal cocktail creations have created quite a stir in the popular Pearl District neighborhood. His bartending style is a blend of gracious hospitality and quality mixology, making ... http://www.pearpanache.com/season-2-chefs/66/ "Simmer pears in savory broths and spices for an unbelievable taste and texture." ~ Chef Mark Porcaro http://www.pearpanache.com/season2tips/65/ Braised Bartlett Pear and Chicken Pastilla Braised Bartlett Pear and Chicken Pastilla by Mark Poccaro, Top Of The Hub Restaurant Makes one 9-inch pie, serves 6-8. You Will Need... 1 tablespoon coriander seeds, or 1 teaspoon ground coriander 1 teaspoon cumin seeds, or 1/4 teaspoon ground cumin 2 tablespoons ... http://www.pearpanache.com/season-2-recipes/64/ Mark Porcaro Chef Mark J. Porcaro is the creative force behind the menu of fine American Cuisine at Top of the Hub Restaurant & Skywalk in Boston, Massachusetts. As Executive Chef, he’s devised a carefully conceived array of dishes that combine the freshest seasonal flavors with ... http://www.pearpanache.com/season-2-chefs/63/ John Van House Chef John Van House is the Executive Chef of Murray’s Restaurant in downtown Minneapolis. A veritable institution of classic steakhouse fare, Van House has the giant task of living up to 61 years of Murray’s culinary tradition and memories. “We’re known for our steaks, ... http://www.pearpanache.com/season-2-chefs/60/