From: BridgePort Brewpub, Portland, OR. Yield: 24 servings. Honey Vinaigrette (yields 3 cups): 1 cup honey ¾ cup Dijon mustard 2 Tbsp. apple cider vinegar 1 Tbsp. champagne vinegar 1½ tsp. kosher salt ¾ tsp. lemon juice ½ tsp. freshly ground black pepper 75/25 olive oil/canola oil blend Roasted Pears (yields 72 wedges): ½ cup granulated sugar 1 Tbsp. ground cinnamon 1½ tsp. ground allspice 1½ tsp. kosher salt ½ tsp. ...

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.