Commission Showcases On-trend California Avocado Menu Concepts to Select Foodservice Chains

  • May 13, 2019

To inspire foodservice chains to add more California avocado dishes to their menus, the California Avocado Commission (CAC) hosted a number of onsite menu ideation presentations with select chains. During these sessions, CAC demonstrated how California avocado menu concepts could be integrated into the chain’s menu profile and operational setup.

On March 22, eleven menu concepts focusing on small plates and appetizers were presented to David Bolosan, Black Angus Senior Director of Product Innovation and Procurement Concepts, including California Avocado Deviled Eggs, California Avocado Flatbread, California Avocado Crab Tower, Deconstructed Flautas with Pork Belly and California Avocado, California Avocado Key-Lime Pie and California Avocado with Pickled Ginger.

In collaboration with the Director of Culinary R&D for Garden Fresh Restaurants, Ramon Solorzano, the Commission presented seven menu concepts to the chain’s culinary team. CAC added three baked goods to their presentation to demonstrate the ease of incorporating fresh California avocados with the chain’s existing bakery offerings. CAC prepared California Avocado and Lobster Salad, Elotes Slaw with California Avocados and two Garden Fresh team favorites — Mini California Avocado Key Lime Pie and California Avocado Waldorf Salad.

The foodservice team also presented 13 “blue sky” dishes to a multi-department team from the Southern California retailer Gelson’s. The presentations ranged from Lobster Avocado Rangoon, Med-East Roasted Turkey Shawarma, and Sikil P’ak (a Yucatecan toasted pumpkin seed dip) to a selection of Guacs Around the World: Mediterranean, Asian, Classic, Hawaiian, Waldorf. One of the points the foodservice team made at the presentation is that research shows that when California avocados are present on menus, it positively impacts sales of the fruit at retail grocery stores.

By providing onsite menu ideation demonstration sessions, the Commission can demonstrate the versatility of fresh California avocados and the ease with which they can be adapted to a chain’s culinary profile.

Chef Dave Woolley building a California Avocado Crab Tower for David Bolosan of Black Angus Steakhouse.

Garden Fresh’s Chef Ramon Solorzano discusses California avocado menu opportunities with team members.

Kim Kurata shares the benefits of California avocados on the menu.

Gelson’s culinary team discusses food trends and ingredients while enjoying a California avocado dish.

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