I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chef Colin's Leeks & Pears
...in your mind.
Chef Colin's Leeks & Pears

Chef Colin's Leeks & Pears

Serves 2 - Colin Colville is the Executive Chef at Fred and Mary’s in Big Bear. A Scottish Chef creating California cuisine - go figure. But it’s unbelievable, and if you’re ever in town you must stop in. In fact, it’s enough of a reason by itself to go to Big Bear.


  • 2 leeks
  • 2 firm pears
  • 2 - 1/4 inch thick slices Roquefort cheese
  • Creamy garlic or Caesar dressing
  • Butter
  • Balsamic Vinegar
  • Pea Shoots and chives


  1. Remove leafy end of leek as well as root end leaving enough intact so it doesn’t fall apart
  2. Place leeks in heavily salted boiling water 20 to 30 minutes
  3. Slice three, 1/4 inch thick slices off each pear
  4. Remove leeks from water and slice lengthwise
  5. Place 3 tablespoons butter in each of 2 pans and saute leeks (cut side down) and pears for approximately 4 minutes, or until leeks are nicely browned
  6. Spoon 2 tablespoons dressing in the middle of each plate
  7. Overlap leeks in an X on top of dressing on plate
  8. Cover with pears and top with cheese
  9. Place some pea shoots and chives on top
  10. Colin would now drizzle with a balsamic reductions - but we can just use balsamic
  11. He’d also use a chive oil, but come-on now - we’re just regular people. Plus, if you get this far, you won’t notice anyway.