We’re thrilled to partner with Chef Matt Beaudin of the Monterey Bay Aquarium to bring you Chardonnay Pears, a sustainable pairing featuring fresh farm-to-table ingredients. By using local ingredients, you can support your local community and reduce the carbon footprint of the food supply chain.
Chef Matt is leading the shift to local and sustainable seafood in the Monterey Bay restaurant scene. He transformed the product sourcing of the Monterey Bay Aquarium by shifting $1 million in buying power to local producers and fishermen. Over 99 percent of the products used in his kitchen now come from less than 90 miles away.
2 Bottles District 7 Chardonnay
4 Organic Pears, peeled, halved and seeded
2 Balls Organic Buratta Cheese, halved
4 cups Dried Cranberries
4 cups Cranberry Juice
2 cups Cranberry Jelly
2 cups District 7 Pinot Noir
2 Oranges, zested
4 cups Orange Juice
Kosher Sea Salt, to taste
Black Pepper, freshly ground
Extra-Virgin Olive Oil
Baguette Chips, for serving
In a saucepan, heat District 7 Chardonnay and boil for 3-5 minutes. Add pears, cooking until tender, 8-12 minutes. Remove and let cool in refrigerator. In a separate saucepan, add District 7 Pinot Noir, dried cranberries, cranberry jelly, cranberry juice, orange juice and zest, cooking until liquid has reduced by half, about 20 minutes. Remove from heat and use food processor to blend to a smooth consistency (may be served cold or hot). To plate, slice pears and fan. Serve with Buratta seasoned with salt, pepper and olive oil. Place baguette chips and a quenelle of cranberry compote.