Grill

Following a career as a chef and restaurateur, Sam Mogannam took over Bi-Rite Market in San Francisco’s Mission District in 1998 in the space his family had operated since 1964. Since then his Family of Businesses has grown to include Bi-Rite Creamery, which he opened with his wife Anne, Bi-Rite Catering, 18 Reasons (a non-profit community education space), Bi-Rite Farms, and a second Market in the Western Addition. Sam co-authored Eat Good Food: A Grocer’s Guide to Shopping, Cooking & Creating Community Through Food, published by Ten Speed Press in 2011. Sam is also the proud father of two girls who love making sugo with him on the weekends. <br /> <br />In honor of one of our favorite Good Food Award Winners, we paired Avalanche Cheese Company’s Midnight Blue with toasted hazelnuts and fragrant pears for a warm and wintry salad. <br />These pears are infinitely versatile: you can eat them by themselves as a light first course; for a more substantial salad, serve them on a bed of lightly dressed arugula. They are even lovely as dessert. The best part is that you can grill the pears a few hours ahead of time and then assemble them just before serving. <br />For best results, use pears that are ripe but still relatively firm; the extra sturdiness makes them easier to manipulate on the grill. We like Bosc, Warren and Red Cascade varieties. If you can’t find hazelnuts, almonds or walnuts will work nicely, too. <br />Adapted from “Eat Good Food”, Ten Speed Press 2011

Oct. 1, 2021, 11:49 a.m.

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