I never knew I wanted to make an avocado rose, but now I know. I do. And I did.
On a Thursday evening in the kitchen with my laptop propped on the stovetop, I learned how to make a gorgeous (enjoy that modesty!) flower with 1/8-inch slices of a California avocado.
My tutorial was inspired by a live, virtual cooking class sponsored by the California Avocado Commission. Meg Quinn — founder of “Ain’t Too Proud to Meg,” food board expert, workshop instructor, social media influencer and recipe card author — hosted a charcuterie board cooking class featuring California avocados. The event was in celebration of the California avocado season that starts in spring and runs through late summer/early fall.
Retailers and produce brands alike need to hop on board (ahem) of this food-board trend. It’s not going anywhere. Creating food boards is much more doable for unexperienced home cooks, looks impressive and can feature your products.
For the class, about 25 of us received fresh and packaged ingredients in the mail, including a box of California-grown avocados with strict instructions on ripening and storage for optimal results.
My groceries came from companies and brands including Instacart, Wegmans, Trader Joe’s, Divine Flavor and Driscoll’s. (Click on the links in the interactive food-board graphic!)
In less than two hours, I learned a lot more than how to create a flower out of an avocado to inspire awe and envy among my future dinner party guests.
First, it was confirmed that the best way to know when a hass avocado is ripe is when it’s no longer mostly green on the outside and is tender to the touch. If I’m not eating it that day, then I definitely need to store it in the fridge.
I thought I already knew how to cut an avocado, but I learned a better way that retains more nutrients from the bumpy skin. You cut the avocado in quarters lengthwise and peel off each layer — instead of scooping out the light-green, creamy flesh.
I also learned to make two cool recipes created by Quinn for the California Avocado Commission: California avocado goat cheese dip with crispy prosciutto and chocolate California avocado dip.
Fresh, creamy, colorful, packed with nutrition and beautifully displayed, I’m thrilled with my newfound skills. My future dinner party guests are so lucky.
