From: Chef Jon Young. Yield: 8 servings. 2 lb. Jones Dairy Farm Cherry Hardwood Bacon 6 trimmed heads frisee 2 cups baby spinach, packed 1 lb. loaf brioche, cut into ½" squares as needed, melted butter 2 lb. boiled Yukon Gold potatoes, (approximately 16 medium potatoes) 2 cups golden beets 2 lb. frozen IQF sweet cherries ½ tsp. fresh crushed black pepper 8 poached eggs 1 tsp. white vinegar for poaching Sweet Cherry Vinaigrette (8 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.