From: Chef/owner Stephanie Sokolove, Stephanie's on Newbury, Boston, MA. Yield: 12 servings. 6 large Fresh Hass Avocado, cut in half and slice end to end* 24 slices of brioche bread 24 slices (¼" thick) vine-ripe tomatoes 24 oz. goat cheese 18 oz. mild Vermont white cheddar cheese, sliced to ¾ oz. per slice 6 oz. butter 12 wedges of pickle 12 servings potato chips Spread 1 oz. goat cheese on each of 2 slices of bread. Place half of a fresh Hass Avocado on top of goat cheese side of ...

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? here.