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Avocados from Mexico Finalists

A big thank you to all the chefs who took part in the Featured Ingredient Challenge with Avocados from Mexico. From avocado hollandaise to avocado semifreddo, it was great to see a wide range of uses with Avocados from Mexico in sauces, chutneys, spreads and butters. See the Final 5 Winners below. We hope the entries have inspired you to have avocados on your menu and don’t forget, Avocados From Mexico are always in season! Special congratulations to Chef Michael Langdon who not only made it to the TOP 5, but also won the “People’s Choice” award with the most public votes. Stay tuned as we will be recreating the TOP 5 entries and deciding on the Grand Prize winner by Jan 11, 2017. The Grand Prize winner will receive a Hapstone Pro Knife Sharpening System and 3 sharpening stones from JENDE Industries along with a 7″ Füri Santoku Knife. The 4 runners up and the People’s Choice winner will each receive a 7″ Füri Santoku Knife.

The Finalists (in no particular order)

Grilled Sea Scallops with Avocado Corn Relish by Chef Rena Frost of Texas
Grilled Sea Scallops with Avocado Corn Relish by Chef Rena Frost of Texas
pic4Avocado semifreddo with pistachio crust and cranberry mousse, cinnamon cream, sweet avocado puree, walnut marmalade by Chef Jon Maley of Washington.
Avocado semifreddo with pistachio crust and cranberry mousse, cinnamon cream, sweet avocado puree, walnut marmalade by Chef Jon Maley of Washington.
Halibut ceviche, cilantro-lime avocado sauce, grapefruit and lemon gel by Chef Michael Langdon of Pennsylvania.
Halibut ceviche, cilantro-lime avocado sauce, grapefruit and lemon gel by Chef Michael Langdon of Pennsylvania.
Avocado Hollandaise Sauce served with oven bake sea bass with Mexican Chayote and hibiscus chia seed gel by Chef Cesar Herrera of Illinois.
Avocado Hollandaise Sauce served with oven bake sea bass with Mexican Chayote and hibiscus chia seed gel by Chef Cesar Herrera of Illinois.
Pan seared pompano with avocado poblano crema, blistered shishito peppers, puffed amaranth, heirloom tomatoes and cascabel chili oil by Chef Louis Robinson of Florida.
Pan seared pompano with avocado poblano crema, blistered shishito peppers, puffed amaranth, heirloom tomatoes and cascabel chili oil by Chef Louis Robinson of Florida.