Spring is here and California avocados are available in abundant supply, so now is the perfect time to enjoy this delectable fruit. Two weeks ago the California Avocado Commission (CAC) invited us to an avocado-centric menu created by chef Neal Fraser, co-owner of BLD, Fritzi Dog, Redbird and The Strand House, where he showcases his seasonal and locally grown cooking style.
On this evening, Chef Fraser created exclusive breakfast recipes that highlight the California avocado’s premium quality, flavor and versatility. His “California Avocado, Egg and Smoked Salmon Blini” recipe is the perfect dish for a weekend brunch – bite size pancakes, topped with a creamy avocado-infused créme fraiche, eggs and smoked salmon. And, the chef’s “Chilaquiles de California Avocado” recipe is a fun and delicious dish to add to any weekend breakfast spread. For these and other California avocados breakfast recipes, visit here.
Appetizer — Chilaquiles with diced Spanish chorizo, mole sauce, rotisserie chicken, and diced California avocados. Recipe here.
Cocktail time! A tequila, pisco sour with avocado caviar. Pictured below is Andrew Wilder from Eating Rules, his guest to the left, and Latinofoodie Art Rodriguez to the far right.
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First course — Bloody Mary Shrimp Cocktail with Vodka in an Avocado Soup
Here’s a picture of the California Avocado, Egg and Smoked Salmon Blinis. Recipe here.
The Dessert featured an Almond Olive Oil Cake with a California Avocado Mousse, scoop of marscapone ice cream and peanut brittle. The avocado mousse was sweet and light and I just wanted to take a bath in it.
We had to take a picture with the Chef! Thank you Chef Neal Fraser for a wonderful, avocado-centric meal. And, thank you California Avocados for such a lovely experience. We can’t wait to feature some of your recipes on our site.
