Foodservice Press Release
Chefs Showcase Fresh California Avocado Versatility |
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May 01, 2008 Contact: Ann Segerstrom ann@ (415) 922-6033 |
 Irvine, CA (May 2008)—At the California Avocado Commission, we’re proud of the talented chefs across the country using flavorful Fresh Hand Grown in California Avocados in innovative dishes. Like all good things, we think their Fresh California Avocado creations are worth sharing and have added chef-developed menu applications to our foodservice recipe database. At CaliforniaAvocado.com/foodservice, we’ve cataloged recipes from a variety of foodservice segments from white tablecloth to quick service. For example, Rob Wilson, Executive Chef of Restaurant 162 in Dana Point, California created California Avocado Tuna Sashimi, Diver Scallop, Pickled Watermelon, Avocado Yuzu Emulsion, a California-style seafood and avocado appetizer, Rick Rosenfield and Larry Flax, Co-Founders and Co-CEOs of California Pizza Kitchen inspired California Club Pizza. To see how other leading chefs are using Fresh Hand Grown in California Avocados and to view our complete selection of Fresh California Avocado recipes, visit CaliforniaAvocado.com/foodservice. While on the site, order one or all of our free foodservice brochures—The Magic of California Avocados, The Foodservice Menu Guide, Hot Bottoms/Cool Tops and Too Hot Not To Be Cool. Or, call the CAC Foodservice Hotline at 800-370-3782. _________________________________________________________________ About the California Avocado Commission Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state's 6,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. |