From: Wayne Van Akin, Director of Operations, Crowne Plaza Concord, Vineyards Chop House, Concord, CA. Yield: 8 servings. 3 fresh Chilean kiwi, peeled and diced ¼-½" 1 pint fresh Chilean blueberries 3 Chilean persimmon or fresh peaches, peeled, cored, diced ¼" 4 cups organic vanilla yogurt, whipped with 2 oz. organic honey and ½ oz. fresh lime juice 4 cups granola (recipe follows) Vineyards' Granola (yields 20 servings): Wet Ingredients: 2 cups canola or grape seed oil 1 cup POM ...

Register to view this article

WhyRegisterfor FREE?

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.

Already registered? Log In here.