The California Avocado Commission is celebrating California Avocado Month this June through a partnership with a former winner of Bravo’s Top Chef, the first winner of Food Network’s Tournament of Champions and most recently one of the three titans on the Food Network’s competition Bobby’s Triple Threat, Chef Brooke Williamson.
Williamson has developed two fresh and unique California avocado-inspired dishes for summer, Braised Short Rib on California Avocado Tahini Puree and California Avocado Chocolate Mousse Layer Cake, which features cool and creamy California Avocado Mousse sandwiched between layers of chocolate cake.
“As a SoCal native, fresh and locally sourced ingredients, like in-season California avocados, are indispensable in my kitchen, especially during the warm summer months,” says Chef Williamson. “I love the versatility of the fruit, and how it adds dynamic flavor, color and texture to virtually any dish. Whether you’re cooking up a vibrant seafood dish or baking your favorite dessert, California avocados pair beautifully with other ingredients, taking your recipes to the next level.”
Williamson’s Braised Short Rib on California Avocado Tahini Puree recipe will debut at her popular beachside restaurant in Playa del Rey, Playa Provisions, during the month of June for a limited time.
California avocado fans are invited to make Chef Williamson’s California avocado creations themselves, check out other seasonal recipes, tips and tricks and more by visiting California Avocado’s website.