Sugarpine Drive-In, USA Pears reunite with winter-focused, pear-based menu

January 29, 2026 by USA Pears

Innovative cold-weather cooking techniques celebrate harvest of Northwest pear growers with limited-edition menu

MILWAUKIE, Ore., January 29, 2026 – Sugarpine Drive-In, Oregon’s premier drive-in restaurant destination, and USA Pears are collaborating on a special winter-focused menu available throughout February. With specific emphasis on fresh U.S.-grown pears and winter cooking methods, this year’s theme, “Winter Comforts, French Roots,” is set to bring comfort, warmth and innovative recipes for a chilly season.

Website: https://sugarpinedrivein.com/

“Our Winter Comforts, French Roots menu is about the foods we reach for when the weather turns cold and dreary — dishes built around warmth, richness and care,” said Ryan Domingo, co-owner and creative director of Sugarpine Drive-In. “That way of cooking is tied to French sensibilities, but it shows up all over the world. Pears are a perfect expression of that. They’re humble, versatile and especially good in winter. For Pear Month, we wanted to let the fruit speak for itself and cook with pears in as many ways as possible to showcase the fruit’s versatility throughout its various ripening stages.”

Throughout February, visitors to Sugarpine are invited to enjoy the limited-edition pear menu specials, which include: a savory Montreal smoked meat sandwich with caramelized pear mustard and pear cornichon, a pear Monte Cristo waffle-grilled cheese, a riesling-poached pear snickerdoodle, a pear hot toddy and more.

“Once again, Sugarpine Drive-In is delighting and inspiring visitors with creative ways to use and enjoy a wholesome USA Pears crop. With 10 varieties, each with unique flavor, color and texture, these homegrown pears add richness and complexity to a range of preparations — from drinks to desserts — while adding a boost of fiber and nutrition,” said CarrieAnn Arias, president and CEO of USA Pears, the nonprofit organization dedicated to promoting fresh pears. “In this second pear menu collaboration with Sugarpine, visitors will marvel at the flavorful creations with Bosc, Red Anjou and Forelle.”

The Pacific Northwest has become one of the world’s largest pear-growing regions, with more than 700 growers in Oregon and Washington producing 88% of all pears grown in the U.S. In 2025, growers harvested 19 million boxes of pears, a 78% increase over yields in 2024. In recognition of pears as the No. 1 tree fruit crop in Oregon, the state legislature crowned pears as Oregon’s official state fruit in 2005.

The new pear-focused menu items will be available beginning Sunday, February 1, through Saturday, February 28, a traditionally slower period at Sugarpine with shorter lines, more hospitality and heated seating areas for customers skipping the drive thru.

Sugarpine is located at 1208 E Historic Columbia River Hwy. in Troutdale. The drive-thru eatery with a walk-up window and outdoor seating is open Wednesday through Monday, 11 a.m. to 5 p.m., and closed Tuesdays.

Sugarpine Drive-In’s February Pear Specials

PEAR MONTH — SAVORY

Montreal Smoked Meat Sandwich

Montreal-style smoked brisket with caramelized pear mustard, pear cornichon, frisée and collard ribbons, miso French dressing, Oyatsupan marbled rye milk bread.

Montreal smoked meat is classic winter deli food — salty, rich and built to sustain. Pear shows up in two forms here: cooked down into a mustard that adds sweetness and depth, and pickled to bring brightness and snap. Together, they balance smoke and fat while grounding the sandwich firmly in the season.

Pear Monte Cristo Waffle-Grilled Cheese

Gruyère, fontina and brick cheese layered with house-smoked ham loin, shaved turkey, fresh Anjou pears and gingered pear compote, waffle-pressed and finished with a light dusting of powdered sugar.

This is a winter grilled cheese that leans into contrast. Savory meats and melted cheese meet ripe pear in two expressions — fresh for texture, cooked for warmth. The result is indulgent without being heavy, with pear doing the work of tying everything together.

PEAR MONTH — SWEETS

Chef Sundae Collaboration: Poire à la Mode Nouveau

Created with Chef Althea Grey Potter of Bar Nouveau

Vanilla soft-serve topped with cassis-poached pears, thyme-caramelized white chocolate magic shell, pear–parsnip rye madeleines and cardamom-walnut streusel.

Inspired by classic French pear desserts, this sundae treats pears with the care they deserve. Poached gently in cassis, they stay fragrant and soft, layered with warm spice and subtle bitterness. It’s elegant, grounded and deeply seasonal.

Cookie Special: Riesling-Poached Pear Snickerdoodle

Baked fresh daily, featuring Anjou pears poached in late-harvest riesling, folded into a soft snickerdoodle and finished with a white balsamic and allspice glaze.

Ripe pears absorb flavor beautifully. Poaching them in riesling highlights their natural sweetness while adding gentle acidity and floral notes — perfect for a winter cookie meant to be eaten warm.

Pear Month Trail Mix

Dried Anjou pears, smoked pecans, cranberries, winter-spiced walnuts, dark chocolate chunks and sesame arare.

Built for cold days and road trips through the Columbia Gorge, this mix plays sweet against savory and soft against crunchy, with pears anchoring every handful.

PEAR MONTH — BEVERAGES*

Pear Hot Toddy

Clear Creek Distillery pear brandy, mulled riesling, house Anjou pear and tonka bean syrup, and winter citrus.

Warm, aromatic and gently spiced, this drink leans into the European tradition of winter warmers while highlighting Northwest pear brandy and fruit.

Anjou Pear Cream Soda

House-made Anjou pear syrup blended with real cream and sparkling water.

Soft, nostalgic and lightly sweet, this soda bridges soda-fountain comfort with orchard-driven winter flavor.

Nashi Orchard “Sakura Ridge” Perry (Vashon Island, Washington)

Crafted from a blend of Asian and European pear varieties grown in the South Puget Sound.

Crisp, elegant and dry, this perry highlights pear aromatics without sweetness. Its clean acidity makes it a natural pairing for both savory pear dishes and rich desserts.

Pierce Wines “Hedgerow” Riesling (Pear Month)

This dry riesling is co-fermented with fresh bartlett pears grown alongside the vines at Van Horn Vineyard in the Columbia Gorge, making it a natural fit for Pear Month. The pears bring a soft orchard-fruit roundness to the wine, while riesling’s acidity keeps it bright and refreshing. Notes of citrus peel, stone fruit and pear skin show up throughout, with a clean, food-friendly finish. It’s a quiet expression of the Northwest — vineyard and orchard working together — and pairs beautifully with both savory pear dishes and spiced winter food.

NON2 Caramelized Pear & Kombu (Zero-Proof)

A premium non-alcoholic wine alternative built from roasted pears, kombu, black tea, verjus and warming spice.

Savory, layered and complex, this bottle brings the ritual and structure of wine without fermentation, pairing naturally with winter food.

*Recipes which contain alcohol are intended solely for responsible adults of legal drinking age (21+ in the U.S.). Drinking while pregnant can cause birth defects. Alcohol impairs driving and may cause health issues. Drink responsibly.