California Avocado Commission Shares Foodservice Recipes to Emphasize "Locally Grown"
IRVINE, CA - What do chefs and diners care about when choosing their food? According to the National Restaurant Association’s “What’s Hot” 2016 Culinary Forecast, locally grown produce ranked number 3 in importance, with natural ingredients and farm/estate branded items following closely at number 5 and number 13.
Now, with Fresh California Avocado season ramping up, the California Avocado Commission (CAC) is offering both restaurant kitchens and home tables locally grown and natural avocado-packed menus and recipes to last throughout the spring and summer.
“California Avocados are grown in sun-kissed soil and ideal coastal climates by approximately 4,000 growers,” said Jan DeLyser, Vice President Marketing for CAC when asked what makes Fresh California Avocados taste so delectable. “They walk the land, ensuring the fruit they grow has the utmost care resulting in premium quality.”
From California Summer Avocado Pie to Spring Green California Avocado Ramen, visitors to CAC’s website can browse the Fresh California Avocado recipe database and serving suggestions, and find a variety of helpful resources – nutrition, selection, storage and handling information – for optimizing Fresh California Avocado usage.
For more information about the Fresh California Avocado difference, visit CaliforniaAvocado.com/Foodservice, and stay tuned to AndNowUKnow for even more foodservice and menu trends.
