Tallgrass Restaurant
Lockport, Illinois
“Try using the pear as a decorative ‘container’ in your dish presentation. Cut off the top, then use a melon ball scoop to hollow out the base of the fruit. Or, try cutting a pear in half lengthwise and scooping out the middle. Fill it with sauces, jellies or chutneys.” ~ Chef Robert Burcenski
Find out how to prepare Chef Burcenski’s succulent Veal Tenderloin Wrapped in Prosciutto on a Bed of Stilton Polenta with Pear Chutney and Port Vinaigrette.