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POM Poached Pears with POM Gelato

POM Poached Pears with POM Gelato

Chef Jake Linzinmeir
Restaurant: Bluepoint Grill & Noir Bar, Telluride, Colo.
Time to Table: 2 Hours 5 Minutes (Including Cooling and Gelato Freezing)
Makes: 4 Servings


Cinnamon French Toast with POM Apple Compote

Cinnamon French Toast with POM Apple Compote

Chef Akasha Richmond
Restaurant: Akasha Restaurant, Culver City, Calif.
Time to Table: 15 Minutes Prep and 35 Minutes Cooking
Makes: 4 Servings


Pan Toasted Brie with a POM Reduction Sauce

Pan Toasted Brie with a POM Reduction Sauce

Chef Jake Linzinmeir
Restaurant: Bluepoint Grill & Noir Bar, Telluride, Colo.
Time to Table: 25 Minutes Prep, 30 - 45 Minutes Cooking
Makes: 8 Servings


POM Velvet Cupcakes with POM Cream Cheese Frosting

POM Velvet Cupcakes with POM Cream Cheese Frosting

Chef Ashley James
Restaurant: Four Seasons, Beverly Hills, Calif.
Time to Table: 35 Minutes Prep, 20 - 25 Minutes Baking and 20 Minutes Cooling
Makes: 30 Regular Cupcakes


Butternut Squash Ravioli with Peppered POM Sauce

Butternut Squash Ravioli with Peppered POM Sauce

Chef Hervé Glin
Restaurant: Cork Tree Restaurant, Palm Desert, Calif.
Time to Table: 55 Minutes (homemade) or 15 Minutes (store-bought) Prep, 40 - 50 Minutes Cooking
Makes: 4 Servings


Goat Cheese Brûlee, Petite Greens and POM Orange Vinaigrette

Goat Cheese Brûlee, Petite Greens and POM Orange Vinaigrette

Chef Ashley James
Restaurant: Four Seasons, Beverly Hills, Calif.
Time to Table: 35 Minutes Prep
Makes: 8 Servings


Grilled Portobello with POM Mustard Vinaigrette and Garden Greens

Grilled Portobello with POM Mustard Vinaigrette and Garden Greens

Chef James Boyce
Restaurant: Cotton Row Restaurant, Huntsville, Ala.
Time to Table: 30 minutes prep, 30 minutes - 1 hour marinating, 11 minutes cooking
Makes: 4 Servings


Olive Oil Poached Salmon with POM Spiced Cider Jus, Baby Brussels Sprouts and Sunchoke Puree

Olive Oil Poached Salmon with POM Spiced Cider Jus, Baby Brussels Sprouts and Sunchoke Puree

Chef Chris Parsons
Restaurant: Catch, Winchester, Mass.
Time to Table: 45 Minutes Prep, 1 Hour 15 Minutes Cooking
Makes: 6 Servings


Pan Seared Duck Breast with a POM Thyme Reduction Sauce

Pan Seared Duck Breast with a POM Thyme Reduction Sauce

Chef Erick Williams
Restaurant: mk, the restaurant, Chicago, Ill.
Time to Table: 35 Minutes Prep, 1 Hour 35 Minutes Cooking
Makes: 4 Servings


Pear Salad with POM Honey Dijon Dressing and Blue Cheese Crumbles

Pear Salad with POM Honey Dijon Dressing and Blue Cheese Crumbles

Chef Michael LeClerc
Restaurant: 350 Main Brasserie, Park City, Utah
Time to Table: 12 Minutes Prep
Makes: 8 Servings

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