Comments on: Perfect Pairing: Pear and Brie Baked in Pastry

By: VPanichkul

VPanichkul — Mon, 15 Mar 2010 14:47:53 +0000

We’ve put a link from our blog home page to your Web site. I found it very informative. It was nice running into your representatives at the Wine, Pear and Cheese Jubilee at WVV!

By: Pear Bureau Northwest

Pear Bureau Northwest — Thu, 11 Mar 2010 17:37:13 +0000

Thanks for sharing this gorgeous recipe! Thanks, too, for helping to spread the word about proper pear ripening. Too often, we eat pears that are underripe and have not had the opportunity to reach their peak flavor. With a little patience and know-how, everyone has the opportunity to enjoy a pear at its ripe, sweet and juicy best! On behalf of the 327 pear growers in Oregon, thanks for helping your readers become pear pros!

By: VPanichkul

VPanichkul — Tue, 09 Mar 2010 03:13:04 +0000

Cathy, Thanks for reading and commenting. Luv your blog!

By: noble pig

noble pig — Tue, 09 Mar 2010 00:03:14 +0000

Always glad to run into a fellow Oregonian blog, I love it here and pears and brie…one of my faves.

By: VPanichkul

VPanichkul — Mon, 08 Mar 2010 18:49:13 +0000

Both Charles and I were there. We left a business card with the person at the entry table to pass along that we made it. It was a great event and such beautiful weather. Charles will be working on a blog featuring Willamette Valley Vineyards in the near future and we’ll be using photos that we took during the event.

By: Willamette Valley Vineyards

Willamette Valley Vineyards — Mon, 08 Mar 2010 18:23:13 +0000

The Brie and Pear Pastry looks incredible! I hope you were able to make it up to the winery this weekend. Perfect weather to be sipping on some Riesling or my favorite, the Dry Riesling, while enjoying cheese and pears.