Aug 1 2010

Irvine, CA (August 2010) — At Hector’s on Henderson in Dallas, Chef Blythe Beck’s The Avocado is a menu signature. A Fresh California Avocado half stuffed with lobster and cheese, then battered and fried makes a delectable and lasting impression on customers. Turning up the heat on Fresh California Avocados can turn heads and trigger new orders, too. Just ask Faz Poursohi, chef/owner of Faz Restaurants: a variation on his Grilled Avocado with Jumbo Prawns has become a menu centerpiece at his California eateries.

Serving Fresh California Avocados hot is surprisingly easy. The California Avocado Commission offers a complete tutorial—along with hot appetizer and entrée suggestions—in Too Hot Not To Be Cool, a free brochure available at CaliforniaAvocado.com/Foodservice. While on the site, order one or all of the free California Avocado Commission recipe collections (also includes the Culinary Companion CD, The Magic of the California Avocado and the Foodservice Menu Guide), or call 800-370-3782.

Remember, Fresh California Avocados are at their peak, so now’s the time to take advantage of this season’s prime fruit.

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. For information about Fresh California Avocados, visit CaliforniaAvocado.com/Foodservice, become a fan at Facebook.com/CaliforniaAvocados and follow the California Avocado Commission on Twitter at Twitter.com/CA_Avocados.