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Greek Yogurt Handmade Granola Parfait + Tillamook Farmstyle Brunch Highlights

Greek Yogurt Handmade Granola Parfait + Tillamook Farmstyle Brunch Highlights

When an invitation came via email from Kelly at SodaPop PR
to attend a Farmstyle Brunch sponsored by Tillamook at The American Grilled
Cheese Kitchen in the Mission district in San
Francisco
, it was an instantaneous YES!
Tillamook is
one of those well respected brands that I have enjoyed for years.  I have long associated them with their infamous
medium sharp cheddar cheese and learned quickly that they have expanded their
brand into other products.  The focus of
the brunch was to introduce their new Farmstyle Greek Yogurt.  By the way, Tillamook makes butter, sour
cream, yogurt and ice cream.  Note to
self, need to buy some of their ice cream pronto.

Click “Read More” below to continue

It was a rainy Saturday morning which this year is rare for
us in the Bay Area.  I ventured over to
the city for the Farmstyle Brunch in the Mission district
of San Francisco to The American Grilled Cheese Kitchen.  Okay anything being held at a restaurant
where grilled cheese sandwiches are front and center, I knew I was in for a
treat.  Heidi and Nate opened this
quintessential grilled cheese palace in May of 2010.  Both were affected by the downturn in the
economy, but took it as an opportunity to utilize their talents and realize
some dreams.  With Heidi winning her 7th
national grilled cheese championship, her hobby became her new day to day
career.  They partner with some of the
best artisan food companies to create their award winning sandwiches.
After shaking off my umbrella, I was greeted by Kelly and
met several of the other food bloggers including Jennifer, Claudya and
Kristianne.  My food blogging buddy
Azmina sat next to me and it was great to catch up since we had not seen each
other since our food blogger brunch in December.  I had a sneaking suspicion that we would not
leave hungry, so I purposely did not eat breakfast.  Nate was a perfect host along with Kelly and
Heidi did not disappoint with her array of tasty delights. 
I started off with a piping hot cappuccino and mingled with
the other guests.  Once everyone arrived,
we learned about Tillamook’s new Farmstyle Greek Yogurt which was the headliner
at the brunch.  Their Greek Yogurt is
different from other brands since it is churned slowly with farm fresh milk and
buttermilk cultures which takes a bit of the traditional tartness away.  It is mythically good, especially the
Coffeehouse Blend. It is like eating coffee ice cream and sipping on a piping
hot cup of coffee all in a neat little cup of yogurt – this one brilliant. 
*Photo of Nate and Heidi is courtsey of their website and all other photos are originals by me

We kicked off the brunch with a yogurt, fruit and granola
bar.  The combination was magical
especially with the divine yogurt and the handmade granola from Heidi.  Oh and the fruit was simply perfect.  Next handmade muffins were passed down the
long family style table and we had our choice of Apple Cinnamon or Pumpkin with
Currants and Walnuts
.  They were ultra
moist due to being made with the Tillamook yogurt.  Heidi was kind enough to make enough of each
flavor for everyone to try each flavor.

Heidi was very proud of her Strata and a small warm
individual serving was given to each person – can you say “out of this world”
delicious.  You too can make this at home
by simply clicking here for the recipe. 
Next we could choose a made to order breakfast sandwich.  All the selections were mouthwatering but the
Breakfast Popper simply sang to me.  It
was made with their signature Jalapeno Relish, Zoe’s Bacon, Chevre, Tillamook
Monterey Jack and a sunny side up egg.  It
was simply delish!  I made the Jalapeno
Relish and you can see here what I made with it. Along side was a Kale Slaw with
a Tillamook Greek Yogurt Dressing and had the perfect balance of creamy and
crunchy.

Overall it was a magical brunch filled with great food, much
fun and new friends. I am now hooked on the new Farmstyle Greek Yogurt from
Tillamook.  I typically bring Greek
yogurt, fruit and oatmeal to work everyday for breakfast, so now I will replace
my current brand with Tillamook.  We
received a gracious gift to bring home of a sample of all of the flavors for
the New Greek yogurt.  On my food bucket
list was to make handmade granola, so I thought this was the perfect moment to
cross it off my list by making these cute parfaits.

Handmade Granola

2 Cups Old Fashioned Rolled Oats

1 Cup Sweetened Shredded Coconut + 1/2 Cup 

2 Cup Slice Almonds

¼ Cup + 2 Tablespoons Vegetable Oil

¼ Cup Honey

¾ Cup Dried Apricots

½ Cup Dried Figs

½ Cup Pecans

½ Cup Currants

½ teaspoon Salt

Preheat oven to 350 degrees.

Toss the oats, 1 cup coconut, almonds and salt in a large
bowl.  Stir together the veggie oil and
honey together and pour over the oat mixture and stir well until the oats are
coated well.  Pour onto a 13 by 18 by one
inch sheet pan.  Bake, stirring
occasionally with a spatula until golden brown – about 20 to 30 minutes
depending on your oven. (If you need longer, add 5 minutes to our timer or
until golden brown.)

Remove the granola from oven and let cool.  Add the 1/2 cup coconut, apricots, figs, pecans and
cranberries and store in an airtight container.

To assemble the parfaits, choose a glass that is clear and
begin by layering fruit then yogurt and then granola and repeat until
done.  I used raspberries and blueberries
but you can use strawberries, boysenberries, bananas or any other fruit in
season.

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