Commission Showcases California Avocado Menu Applications for High-profile Foodservice Executives

  • Sep 13, 2018

Two foodservice industry events provided the California Avocado Commission (CAC) with the opportunity to showcase unique, trend-setting California avocado dishes and beverages while demonstrating the benefit and value of adding the fresh fruit to menus.

The first event — the California Avocado Foodservice Grove Tour — was hosted by the Commission from August 12 – 13. R&D/product innovation, corporate and executive chefs, purchasing/supply chain and marketing personnel from targeted restaurants across the nation joined the Commission foodservice team to learn more about how California avocados are grown. They also sampled unique California avocado dishes meant to inspire the culinarians with fresh ideas. Commission staff helped propose and plan menu items featuring fresh California avocados designed to optimize operator and chain usage, and discussed best practices for avocado handling and distribution.

The event kicked off with light refreshments at the Manchester Grand Hyatt Brew 30 where the mixologist prepared a special Cucumber, Mint, Avocado Puree, Lime Juice and Agave beverage and a side of house-special guacamole. Prior to being served dinner at Solare Ristorante in Liberty Station, guests were treated to a demo by Solare’s Chef Accursio Lola and CAC’s Chef Dave Woolley as they prepared Stuffed Squash Blossoms Filled with California Avocado and other California avocado dishes.

To further demonstrate the versatility of California avocados, the Commission shared appetizers, including Semolina Bread Bruschetta, California Avocado, Grilled Calamari and Mint Amoglio. Guests then dined on California Avocado Risotto Served with Pescatora Guazzetto and Filet of Beef with Sliced California Avocado, Balsamic Cipollini, Braised Endive. The evening ended with a delicious California Avocado Chocolate Mousse with Beignets.

The Commission also sponsored and participated in the Flavor Experience Conference that took place in Newport Beach from August 13 – 16. Commission staff met and networked with a variety of foodservice chain decision-makers, highlighting new menu planning opportunities featuring fresh California avocados in 2019. Throughout the event, attendees sampled California avocado-centric dishes that were created by the Commission, as well as other event sponsors.  Some of California avocado-centric meals included , California Avocado Indiachanga and California Avocado-lime Creamy Paleta.

Ultimately, CAC’s presence accompanied by the California avocado dishes provided an impactful means of demonstrating the versatility and quality of the fruit, assisting contacts with menu planning and supply chain strategies and broadening awareness of the California avocado brand. As a result, the Commission secured 40 new chain contacts and discussed returning and new California avocado menu items with current partners.

Customized POP and a California avocado beverage kicked off the 2018 California Avocado Foodservice Grove Tour at the Manchester Grand Hyatt in San Diego.

Chef Dave Woolley discusses the pairing of California avocados with seafood as he demonstrates how to prepare California Avocado Relish with Tuna Crudo.

Foodservice operators touring a California avocado grove.

Foodservice operators learn firsthand about how California avocados are grown and harvested.

A Flavor Experience Conference guest enjoys Pao de Queijo California Avocado Sliders for breakfast.

California Avocado-Lime Creamy Paleta cools off conference attendees at lunch.

One of the conference guests dishing up California Avocado Indiachanga.

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