Energized by the versatility and dynamic flavors of California avocados, the chefs’ predictions may be surprising. Each tapped into their individual expertise, observations from their distinct audiences, and styles to predict the avocado trends that will have staying power: cold smoked avocado; grilled avocados; inside-out avocado toast; and combining balanced but contrasting flavor profiles.
Chef Jordan Kahn, known for his enigmatic creations, spoke to his avocado trend prediction, sharing that “the cold smoking technique introduces a complex, smoky flavor that transforms the avocado without actually cooking it, allowing the diner to experience the fruit’s true texture.”
Chef Caroline Glover predicts that grilled avocados will soon be on the rise, emphasizing the technique just in time for summer. “At my restaurant, our mission is to honor food producers and nourish eaters,” said Glover. “When incorporating fresh California avocados into my recipes, I take pride in knowing that I’m honoring a fruit that was cultivated by a California grower with the same dedication to quality and freshness as me.”
For an elevated twist on an all-time favorite, Chef Brad Cecchi turns the avocado toast inside out. “Avocado toast will always be a staple dish, but we really wanted to showcase the shape and texture of the California avocado in its entirety, keeping both avocado halves perfectly intact and stuffing them with breadcrumbs and your favorite toppings,” said Cecchi. Cecchi has a passion for Northern California growers and artisans, making California avocados a consistent pick for his seasonal fare.
