IRVINE, CALIF. - In celebration of California Avocado Month (June), the California Avocado Commission (CAC) has teamed with award-winning chefs who have predicted the next avocado trends and shared unique recipes grocers can share with their customers.
“Year after year we look forward to June for California Avocado Month and the abundance of produce that’s offered right in our region,” said Jan DeLyser, CAC’s vice president of marketing. “While this year’s California Avocado Month will likely see more people cooking at home, we’re excited to be working with a great group of talented chefs whose unique culinary styles will help us introduce a new repertoire of avocado-focused dishes to our consumers.”
CAC’s four chef partners have the following predictions:
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Chef Jordan Khan of Vespertine in Los Angeles said “the cold smoking technique introduces a complex, smoky flavor that transforms the avocado without actually cooking it, allowing the diner to experience the fruit’s true texture.”
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Chef Caroline Glover of Annette in Denver predicted that grilled avocados will be on the rise: “When incorporating fresh California avocados into my recipes, I take pride in knowing that I’m honoring a fruit that was cultivated by a California grower with the same dedication to quality and freshness as me.”
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Chef Brad Cecchi of Canon in Sacramento, Calif., thinks that “avocado toast will always be a staple dish, but we really want to showcase the shape and texture of the California avocado in its entirety, keeping both avocado halves perfectly intact and stuffing them with breadcrumbs and your favorite toppings.” He calls it inside-out avocado toast.
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Chef Charleen Badman of FnB Restaurant in Scottsdale, Ariz., said avocados take center stage when combined with contrasting flavors: “Personally, I love pairing citrus and acid with creamy good fats, like California avocados.”
Corresponding recipes, preservation tips and more can be found here.
