To increase exposure and awareness of California avocados in the foodservice sector, the California Avocado Commission debuted the inaugural “Best of California” celebration for editors of important foodservice publications. The event took place in Chicago and highlighted restaurants and chefs who showcase California’s favorite fruit, avocados, in unique California style. Each dish also featured seasonal produce that best complements, through flavor and color, California avocados in the dish. To encourage the editors to be inspired by the ideas and run a story featuring California avocados, CAC’s foodservice team also shared information about the chef’s background and approach to creating the dish as a basis for story pitches (i.e., story concepts).
From college and university to resort dining, the California Avocado Commission demonstrated to the foodservice editors the versatile nature of fresh avocados as well as its subtle surprise within each dish. Throughout the tasting menu, editors were offered facts about patron preference for and awareness of California avocados; nutritional benefit and value; and a snapshot of a few California avocado growers — touching upon women in agriculture, multi-generational farming and sustainable farming as themes and topics to inspire the editors.
Featured throughout the evening were:
- Hass Kicker Cocktail, Grange Restaurant & Bar, Sacramento
- Chicken Flatbread with Avocado Chimichurri, Oceans & Earth, Eastlake Village Center Halibut Crudo with Avocados and Passionfruit Aguachile, The Morris, San Francisco
- Veggie Avocado Melt, San Luis Unified School District, San Luis Obispo
- Grilled Avocado with Peanut Salsa Macha, Coin & Candor, Westlake Village
- Avocado Pesto with Roasted Salmon and Bucatini, Corkfire Kitchen, Temecula
- Avocado Chocolate Mousse, Vintner’s Resort, Santa Rosa
