Avocado Affection

The California avocado season is in its peak spring through fall, which puts us right in the middle. To celebrate, the California Avocado Commission recently paid a visit to Phoenix and hosted a dinner at Vincent’s on Camelback to showcase their best. Did you know that California grows roughly 90 percent of the nation’s avocado crop?

Chef Vincent Guerithault has been combining his expertise in classic French cooking with Southwestern ingredients for over 25 years. For his love of the green fruit, he partnered with the California Avocado Commission to create a four course meal, spotlighting the many uses of avocado. And, holy guacamole was it indulgent!

The evening began with a beautiful Layered Crab, California Avocado and Celery Root Salad with basil, cilantro, and diced heirloom tomato.

Layered Crab, California Avocado and Celery Root Salad | Photo courtesy of the California Avocado Commission

Other than the dessert course, this was my favorite use of avocado of the evening. Such a fresh creation, the salad would make for a perfect afternoon lunch or first flavor to any meal. To view the recipe for Chef Vincent’s dish, follow this link. He explained that the salad would be re-invented with either lobster or salmon, so make note!

The second course was a masterpiece – Mousse of Leeks, Tomatoes and California Avocado in a Checkerboard. Almost too artful to eat! Chef explained, in detail (but I can’t share his secrets!), exactly how to create a checkerboard like this with much time and advance preparation.

Mousse of Leeks, Tomatoes and California Avocado in a Checkerboard | Photo courtesy of the California Avocado Commission

The main course of the evening consisted of a Seared NY Steak with Grilled California Avocado, Goat Cheese and Roasted Bell Pepper.

Seared NY Steak with Grilled California Avocado, Goat Cheese and Roasted Bell Pepper | Photo courtesy of the California Avocado Commission

Followed by one of the most inventive dessert courses I’ve ever tasted: California Avocado Panna Cotta topped with spun sugar, Avocado Ice Cream, and Candied Avocado (dipped in caramel). The avocado panna cotta was served in the shell and was my absolute favorite thing I tasted of the evening. Although I’m not usually a fan of panna cotta as it’s overdone in our humble city, this was an exception. Fresh, with the perfect touch of sweetness. If I could have had an extra plate of the dessert course, I would have!

California Avocado Panna Cotta topped with spun sugar, Avocado Ice Cream, and Candied Avocado | Photo courtesy of the California Avocado Commission

Throughout the evening we learned a few interesting “avocado facts” as well as the back-story behind the Hass avocado name. A few facts to share from the California Avocado Commission:

• The easiest way to tell if an avocado is ready for immediate use is to gently squeeze the fruit in the palm of your hand (making sure to use your palm, not your fingers for pressure). Ripe, ready-to-eat fruit will yield to gentle pressure.
• To ripen a California avocado, place the fruit in a paper bag with an apple for two to three days at room temperature (apples accelerate the process by giving off ethylene, a ripening agent). When the avocados yield to gentle pressure, they are ready.
• When you have an abundance of fresh, ripe avocados, consider freezing them. Pureed avocado with a touch of lime touch freezes very well and can be used on sandwiches and in dips. Freeze avocado puree in a plastic freezer bag, taking care to release all air out before closing. Use frozen avocado puree within four to five months.
• Avocados are a naturally sugar-free and sodium-free fruit and are a source of “good” fats (75 percent of the fat in avocados is unsaturated).
• Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene, and lutein, in foods that are eaten with the fruit.
• Looking for a twist on spreads and sips? Fresh avocados are a great substitute on sandwiches and toast in place of many other popular creamy-based spreads. Substitute 2 TBSP (or 2-3 thin slices) of avocado for butter (2 TBSP), sour cream (2 TBSP), cheddar cheese (1 slice), and mayonnaise (2 TBSP), and shave calorie count!

For more information on the California Avocado Commission, visit CaliforniaAvocado.com. For more information about Vincent’s on Camelback, visit vincentsoncamelback.com.

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.