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, but we also take great pride in some of the more flamboyant items on our menu,” says Van House. “For example, we serve a popular tableside pear flambé with tequila and Pernod, served over ice cream-stuffed crepes.”
Van House’s featured Pear Panache recipe is equally delightful: red wine poached pear with mascarpone almond filling and candied almonds. “That one is so impressive, we served it at a recent James Beard House dinner! It’s easy enough for amateur chefs to try, however,” assures Van House.
Chef Van House comes from an extensive culinary background and is a graduate of the Le Cordon Bleu culinary program. He enjoys working with his own homegrown produce and lives by the motto: “A chef’s job is to never stop learning.”
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Porcini Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter
"Both the sea scallops and the pears are succulent and in season through spring, and they pair perfectly with a hint of sweetness from the Riesling." ~ Scott Szekretar
The Pear Dauphiné
“I enjoy pairing pears with floral liqueurs. The elderflower brings out the pears’ floral essences.” ~ Kelley Swenson
Scott Szekretar’s Pear Tip
"Add to the visual appeal by cutting pears into interesting shapes, like the pear ‘diamonds’ in my featured recipe." ~ Scott Szekretar
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