Chefs Katiana Hong and Christopher Kostow of The Charter Oak | Napa, CA
Adapted by StarChefs | October 2018
1 avocado
Extra virgin olive oil
Sel gris
Pit and halve the avocado. Score each half and warm gently over coals. Dress in olive oil and season with sel gris.
Everything Seasoned Avocado, Mother Sauce Aïoli, Pickled Jicama, Alfalfa Sprouts | Chef Daniel Ben-David
Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured
Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil | Chef Santiago Gomez of Palo Santo
Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner
Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano
Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality
Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers | Chef Diego Oka of La Mar by Gaston Acurio
Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que
Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo
Avocado, Herb-Sesame Dressing, Preserved Lemon, Spiced Pumpkin Seeds | Chef Mavis-Jay Sanders of Brownsville Community Culinary Center
Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco
