California Avocado Commission Promotes Value of California Avocados on Foodservice Menus

  • Sep 25, 2018

The 2018 Flavor Quality and American Menu event held in Napa, CA, brought leaders in agriculture, food processing and culinary arts together for a three-day networking opportunity to advance agriculture and the industries that depend upon it. Chain culinarians, commodity boards, food manufacturers and American farmers and growers engaged in broad discussions about present and future opportunities and challenges related to their industries. As such, the event was the perfect venue for the California Avocado Commission (CAC) to demonstrate its leadership in domestic agriculture to the culinary and foodservice segments while broadening its penetration of fresh California avocados on foodservice chain menus.

As a co-sponsor of the event (with Potatoes USA), the Commission had the opportunity to showcase the versatility of fresh California avocados and the value of adding the fruit to foodservice menus by sharing a diverse range of California avocado menu items with attendees, including Whole Grain Tartine with Goat Cheese Ricotta Spread, Pickled Avocado and Dark Chocolate Avocado Mousse. CAC’s chef partner Dave Woolley also engaged attendees with on-site food preparation of an Upside Down Avocado Toast. 

The Commission’s foodservice team reconnected with current foodservice partners and expanded its base of chain contacts by meeting with Research and Development/Product Innovation, Corporate and Executive Chefs and Purchasing/Supply Chain executives. CAC ultimately secured 15 new contacts during the event.

Panelist/former secretary of California Department of Food and Agriculture A.G. Kawamura enjoyed his Whole Grain Tartine with Goat Cheese Ricotta Spread, Pickled Avocado and Everything Bagel Topping.

Dave Woolley demonstrated how to prepare Upside Down Avocado Toast for a “Market Basket” exercise.

Co-sponsors California Avocado Commission and Potatoes USA served Guacamole Tots, Crispy Potato Clusters with Lemon, Fennel and Charred Citrus Aioli at the Wednesday reception.

L to R: Dark Chocolate Avocado Mousse with Toasted Canola Seeds, Upside Down California Avocado Toast with Chermoula, Wild Alaska Pollock Brandade Croquette, Avo-Colado with Lemongrass and Lime beverage and Wild Alaska Sockeye Salmon with S’chug Agua Chile.

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