The California Avocado Commission joined forces with chef Neal Fraser at BLD on March 12 to showcase the versatile fruit in breakfast dishes, a drink and dessert.
The presentation included a story from VP of Marketing Jan DeLyser about the avocado equivalent of Johnny Appleseed, Rudolph Hass, who moved from Wisconsin, developed his very own varietal by grafting the Fuerte varietal in La Habra Heights, and delivering seeds on his postal route. Hass is now the global standard, with approximately 80 million trees worldwide.
Fraser said the goal for the rest of his avocado offerings (and his cooking in general) involves “getting really great ingredients and not taking them too far out.”
CLICK HERE FOR THE CHILAQUILES RECIPE
Fraser paid homage to famed Sydney chef Tetsuya Wakuda with nice and simple recipe involving blended avocado, salt, pepper, Merken (a Mapuche spice mix from Chile) and milk.
CLICK HERE FOR THE SMOKED SALMON BLINI RECIPE
Pain de mie, a French white bread, supported pulled pork, a poached egg, a crispy California avocado (coated with flour, egg wash, panko, paprika and chile flakes), and citrus Hollandaise.
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