Commission Participates in Kitchen Collaborative Project to Fuel Flavor Innovation Among Chefs
To help celebrate the passion and potential of the restaurant industry, which has been impacted by COVID-19-related furloughs, the California Avocado Commission (CAC) participated in Flavor & The Menu magazine’s Kitchen Collaborative. The recipe development initiative generated support for restaurant workers and their families while providing the Commission with an opportunity to increase awareness of the fruit among a core foodservice target audience.
The Commission partnered with five chefs who developed original California avocado recipes based on strategic direction from CAC. Jeffrey Meyer, vice president of culinary at Macaroni Grill and Sullivan’s Steakhouse, created 3-way California Avo-Tacos. Paul Muller, vice president culinary operations at the Lazy Dog Café, developed Flash-fried California Avocados with Denver Poppers. The Grilled Avocado, Tomato and Cucumber Salad with Minted Mojo Vinaigrette recipe produced by Jeff Hanak, vice president of culinary at Chili’s, offered a refreshing take on a summer salad. Keith Brunell, corporate chef at Nordstrom Restaurants shared a new California Avocado and Miso Ginger Soba Noodles recipe. And Senior Culinary Manager for The Cheesecake Factory, Michael Israel, crafted Grilled California Avocado Ssam.
The chefs and their California avocado recipes were featured alongside the California avocado logo in a print ad in the May/June issue of Flavor & The Menu. Each of the chefs and their recipes, also were individually featured in separate Flavor Flash e-newsletters.
By participating in an effort designed to support the hard-hit restaurant industry, the Commission generated goodwill, strengthened relationships with chefs and raised awareness of California avocados’ versatility among a core target of the foodservice industry.