From: Director of culinary/corporate executive chef John Storm, Hard Rock Cafe International. Yield: 8 6-oz. servings. 4 cups fresh ripe California strawberries, cut into quarters 2 poached pear halves (recipe follows) 2 cups cubed ice ¼ cup poaching liquid ½ cup Greek yogurt or plant yogurt (gravity drained) as needed for garnish, 4 whole California strawberries as needed for garnish, 4 mint sprigs For poaching the pears: 4 cups simple syrup 2 cinnamon ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.