Chefs and Culinarians Enjoy Innovative California Avocado Menu Items at International Networking Sessions

  • Jan 25, 2017

In November, the California Avocado Commission (CAC) joined R&D/product innovation executives, executive chefs, chain culinarians and menu decision makers in Atlanta, Georgia for the Third Annual Global Culinary Innovators Association (GCIA) Culinary Combine and the International Corporate Chefs Association (ICCA) Board and Sponsors meeting. The meetings brought together executive chefs and decision makers from the 201-400 ranked restaurant chains in the nation, providing the Commission with the opportunity to showcase the versatility and value of fresh California avocados.

Innovative California avocado dishes were showcased during the three-day GCIA event to demonstrate unique avocado usage ideas for breakfast, lunch, dinner and snacks. GCIA attendees sampled Hot and Crunchy California Avocado Cones, California Avocado Bacon Muffins, California Avocado Toast-adas, Healthy Benedicts and California Avocado Pork Belly Sliders. CAC staff met with a variety of culinary decision-makers to propose and plan menu items featuring fresh California avocados for 2017 and beyond. As a result, the Commission met with eight new contacts from Buffalo Wings & Rings, Coopers Hawk Winery & Restaurant, Cotton Patch, Hickory Tavern Restaurants, The Krystal Company, Toolay’s Original Gourmet Deli and Tropical Smoothie Café.

Lake Dawson, Tropical Smoothie, ends his day with the Pork Belly Slider with California Avocado.

Curt Seidl, Morrison Healthcare, ICCA Board, enjoyed the diverse California avocado menu items showcased at the GCIA event.

Steven Sturm, Firebirds Wood Fired Grill, selected an attendee favorite — the California Avocado Bacon Muffin.

Jeff Matevie, Hickory Tavern Restaurants, began his day with the Healthy California Avocado Benedict

Share This Post: