MAINTAINING THE CALIFORNIA AVOCADO QUALITY CHAIN FROM GROVE TO PLATE HELPS DELIVER COMFORT AND GOOD TASTE ON TAKE-OUT AND DINE-IN MENUS

Irvine, CA (June 11, 2020)—High standards for quality and consistency make Fresh California Avocados the reliable choice for foodservice. It starts with California’s terroir that’s uniquely suited for avocado trees to thrive: rich soil that drains easily, lots of sunshine and cool ocean air. In the groves, California Avocado growers work year-round to ensure their fruit meets exacting quality standards. And careful pre-conditioning by California Avocado packers helps assure menu readiness and allows operators ordering flexibility.

As California’s avocado season reaches its peak, Jan DeLyser, Vice President Marketing for the California Avocado Commission (CAC) reminds operators that “California growers carefully nurture every Fresh California Avocado, so that dishes featuring their rich nutty flavor, smooth texture and beautiful color deliver maximum enjoyment on summer menus!”

Celebrate summer’s bounty of California Avocados with our version of an American classic, the California Avocado Beefsteak Tomato Sandwich. Recent consumer research conducted by Menu Matters confirms that menu items branded as California drive positive perceptions of freshness and quality of ingredients.¹

To help operators maintain the quality chain, the California Avocado Commission provides operators with tips and techniques to spec the right ripeness level, understand different cutting techniques and learn three ways to prep avocados for speed of service.

            For recipes and resources, visit CaliforniaAvocado.com/Foodservice.

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¹ Menu Matters California, Avocados & US Foodservice Patrons, 2018

About the California Avocado Commission

Created in 1978, the California Avocado Commission strives to enhance the premium positioning of California avocados through advertising, promotion and public relations, and engages in related industry activities. California avocados are cultivated with uncompromising dedication to quality and freshness, by more than 3,500 growers in the Golden State. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. Visit CaliforniaAvocado.com, or join us on Facebook at Facebook.com/CaliforniaAvocados and @CA_Avocados on Twitter, Pinterest and Instagram for updates.

California Avocado Beefsteak Tomato Sandwich

Recipe courtesy of Jason Hernandez, Blade & Tine Culinary Consulting, Las Vegas, NV

Photo credit: California Avocado Commission

Serves: 12

INGREDIENTS

• 24 slices sourdough bread
• 12 Tbsp. butter
• 2 Tbsp. garlic salt
• 1 ½ cups California Avocado Aioli (recipe follows)
• 3 cups Whiskey Bacon Jam (recipe follows)
• 24 slices beefsteak tomato, ½” thick
• ¾ tsp. salt
• ¾ tsp. black pepper
• 24 slices Fresh California Avocado, ¼” thick (instructions follow)
• 6 cups microgreens
• 1/3 cup + 2 tsp. California Avocado oil
• 6 tsp. fresh lemon juice

California Avocado Aioli

(Yield: 1-1/2 cups)

• 1 Fresh California Avocado, peeled and seeded
• ¼ cup mayonnaise
• 1 tsp. garlic minced
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. smoked paprika
• 1 tsp. fresh lemon juice
• ½ tsp. Dijon mustard

Whiskey Bacon Jam

(Yield: 3 cups)

• 1 oz. California Avocado oil
• 1 lb. yellow onion, sliced ¼”
• 1 tsp. salt
• 1 tsp. pepper
• 12 oz. bacon, ¼” lardons
• 2 Tbsp. garlic, minced
• ¼ cup coconut sugar
• ¼ cup whiskey
• ½ tsp. dried thyme
• ½ tsp. dried oregano

INSTRUCTIONS

California Avocado Aioli

1. Smash avocado in a bowl; mix in remaining ingredients until fairly smooth.

Whiskey Bacon Jam

1. Heat a large sauté pan on high; add in oil just until it smokes.
2. Add the sliced onions and coat with oil.
3. Season with salt and pepper and cook for 4 minutes; toss and cook for an additional 4 minutes, until onion starts to brown.
4. Move the onions to one side of the pan and add bacon on the other side. Cook bacon until crisp, reserving all of the renderings. While bacon is cooking stir onions so they do not burn.
5. Once bacon is cooked, stir onions and bacon together; stir in garlic and cook until browned, about 1 minute.
6. Add coconut sugar and toss to incorporate. Once sugar has dissolved deglaze the pan with whiskey; let simmer for 3 minutes or until mixture thickens.
7. Add thyme and oregano, toss and turn off the heat. Let steep for 10 minutes.
8. Keep warm or cool until ready to use.

Avocado Cut in Whole Slices

1. Cut avocado in half lengthwise, seed and peel.
2. Place cut side of avocado on cutting board; holding knife parallel to board, cut into 4 ¼” slices per half.

Assemble, per order:

1. Warm Whiskey Bacon Jam to spreadable consistency.
2. Butter 2 slices of sourdough bread edge to edge then season with ½ tsp. garlic salt; toast until golden brown.
3. Spread both untoasted sides of bread with 1 Tbsp. Californian Avocado Aioli.
4. Spread ¼ cup Whiskey Bacon Jam evenly on top of aioli on bottom slice of bread.
5. Place 2 tomato slices on top; season with 1/6 tsp. each salt and pepper.
6. Top with 2 avocado slices and ½ cup microgreens. Drizzle with 1 ½ tsp. avocado oil and ½ tsp. lemon.
7. Place second piece of bread on top of microgreens.
8. Serve whole or cut in half.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.