IRVINE, CA – The California Avocado Commission (CAC) celebrated “California Avocado Month” in June as part of its early season marketing by partnering with artisan chefs across the U.S. to add California avocados to the menu. The public relations program generated consumer media coverage and showcased the versatility of California avocados in different dishes to promote menu placement at restaurants.
“The Commission continues to tap into the creativity of artisan chefs to encourage new uses for California avocados,” said Jan DeLyser, Vice President of Marketing for CAC. “These chefs put together some awesome menus highlighting California avocado versatility throughout CAC’s California Avocado Month program in June.”
Well-known chefs across the U.S. participated in the promotion and featured California avocado specials in their restaurants, according to a press release. Seattle chef Eric Tanaka ran month-long specials at three Tom Douglas properties. His featured dish was Grilled and Chilled Rhode Island Squid, California Avocado, Lemon, Radish, Pea Vine and Squid Ink Aioli.
Carol Wallack of Sola, CAC’s artisan chef partner in Chicago, featured a special of Unagi atop Sushi Rise, Drizzled with Sweet Soy-Sake BBQ Sauce, accompanied by a California Avocado and Banana Puree. Across New York, New Jersey and Florida, Chef Ivy Stark featured her own spin on guacamole with California Avocado.
Other artisan chef partners who participated include Bruce Auden from San Antonio; Trey Foshee from San Diego; Philadelphia’s Mitch Presnky; Kent Rathbun from Dallas/Houston/Austin/Plano, and Oregon-based Lisa Schroeder.
Chef Schroeder’s restaurant, Mother's Bistro & Bar in Portland, Ore., was the site of a California Avocado Month artisan chef media dinner. Fifteen local food media attended the dinner, including representatives from The Portland Mercury and Oregon Public Broadcasting. Guests enjoyed a meal full of California avocado that kicked off with appetizers and Lucy Brennan’s Avocado Daiquiri. After enjoying a Butter Leaf Salad with California Avocado, Green Onion and Lemon Vinaigrette, attendees were served the chef’s Grilled Chicken Breast Topped with Sautéed Onions, Sliced California Avocado and Fresh Tomato Salsa along with one of her signature side dishes, California Avocado and Bacon Macaroni and Cheese.
During the meal Chef Schroeder demonstrated one of the appetizers – California Avocado, Pink Grapefruit and Dungeness Crab Cocktail – while providing facts about California avocados. Avocados also were the key ingredient in the dessert, a California Avocado Lime Pie.
The California Avocado Commission will continue to generate awareness about the versatility and uses of the California avocado.
