Artisan Chefs Present Their Versions of the “Next California Avocado Toast”

  • Jun 09, 2020

Avocado toast is a hugely popular trend. So, as part of the California Avocado Commission’s California Avocado Month celebration, the Commission asked four renowned chefs to create recipes that they think represent the next big culinary avocado trend. Their challenge was to predict the “next avocado toast.”

Chef Jordan Khan of Vespertine in Los Angeles, who is known for his enigmatic creations, predicted that cold smoked avocados would become the next hot trend. “The cold smoking technique introduces a complex, smoky flavor that transforms the avocado without actually cooking it, allowing the diner to experience the fruit’s true texture,” he noted.

Chef Caroline Glover, of Annette in Denver forecast that grilled avocados would soon be on the rise — just in time for summer. “At my restaurant our mission is to honor food producers and nourish eaters,” said Glover. “When incorporating fresh California avocados into my recipes, I take pride in knowing that I’m honoring a fruit that was cultivated by a California grower with the same dedication to quality and freshness as me.”

Working with local, seasonal ingredients, Chef Charleen Badman of FnB Restaurant in Scottsdale, noted that avocados inevitably take center stage when combining and contrasting flavor profiles and predicted that pairing avocados with citrus and acids would be the next culinary trend. “Personally, I love pairing citrus and acid with creamy good fats, like California avocados, “said Badman. “And with my roots in Southern California, I’ve always committed to using ingredients that are grown close to home.”

For an elevated twist on an all-time favorite, Chef Brad Cecchi of Canon in Sacramento, opted to turn avocado toast inside out. “Avocado toast will always be a staple dish, but we really wanted to showcase the shape and texture of the California avocado in its entirety, keeping both avocado halves perfectly intact and stuffing them with breadcrumbs and your favorite toppings,” said Cecchi.

Challenging artisanal chefs to predict the next avocado culinary trend garnered the interest of media and consumers alike. On June 1 the Commission distributed a press release to consumer and trade media featuring the chefs’ predictions. A mat release — a fast and effective means of delivering branded content to a wide audience in an advertorial article form — also was distributed.

By capitalizing on a current culinary favorite — avocado toast — and challenging popular, artisanal chefs to predict the next avocado foodie obsession, the Commission is increasing awareness of California Avocado Month and encouraging consumers to look for California avocados during peak season.

Chef Brad Cecchi’s Deviled California Avocado is an inside-out version of avocado toast that showcases the shape and texture of the fruit.

Chef Jordan Kahn of Vespertine predicted cold smoked avocados would soon trend.

Grilled avocados — perfect for any summer occasion — were favored by Chef Caroline Glover of Annette in Denver.

Chef Charleen Badman of FnB Restaurant in Scottsdale paired California avocados with citrus and acids when creating her recipes.

Chef Brad Cecchi of Canon in Sacramento has a passion for Northern California growers and artisans, making California avocados a consistent pick for his seasonal fare.

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