Celebrating the Start of California Avocado Season with Grain Bowls

  • Apr 07, 2016

Each year, the California Avocado Commission (CAC) announces the start of the California avocado season by releasing delicious, on trend recipes that demonstrate the premium quality of the fruit and provide consumers with inspiration for meals they can prepare at home. This year, the Commission kicked off the 2016 California avocado season by distributing a press release featuring three California avocado grain bowl recipes created by three of its Artisan Chef partners.

The Artisan Chefs crafted three unique recipes that showcase new and exciting ways to incorporate the delicious, fresh California fruit in healthful meals. Ivy Start, of Dos Caminos, New York City, created a Chimichurri Steak and Grilled Avocado Ancient Grain Bowl. Erik Tanka, who hails from Seattle’s Tanakasan / Tom Douglas Restaurant Group featured seafood in his recipe: Salmon and Brown Rice Bowl with California Avocado Hollandaise, Shiitake Relish and Ginger Kale. And Los Angeles-based Josef Centeno, of Orsa & Winston, Ledlow, Baco Mercat, created a meatless Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado.

The 2015 season opener press release, which featured California avocado toast recipes, garnered more than 5 million media impressions. It is expected that the 2016 season opener release will reach a similar audience.

CAC launched its season and the Super Food Bowls promotion with three new California avocado grain bowl recipes created by three Artisan Chef partners.

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