Washington, D.C. – There is nothing like a creamy, craveable avocado … and starting today millions of Americans are challenged to show off how to make them shine as an ingredient as the Chilean Avocado Importers Association (CAIA) kicks off a recipe contest to celebrate Hass avocados, now in season fresh from sunny Chile.
CAIA’s popular annual recipe contest has been relaunched as “Bravo for Avocados from Chile!” with a portal at recipecontest.avocadosfromchile.org. This year, the expanded recipe contest offers two divisions for entry: Home Cooks and Culinary Students, with each division encouraging participants to demonstrate kitchen creativity for a chance to win up to $1,000.
“With our fruit at its prime from November through February, this is a perfect opportunity for fans to get creative with avocados from Chile,” said Maggie Bezart, CAIA’s director of marketing. “Guacamole is great, but avocados can deliver so much more in terms of texture and flavor contrast – we want to see how both consumers and emerging chefs are inspired to incorporate nutritious and delicious avocados into a world of new dishes throughout the fall and winter season.”
The “Bravo for Avocados from Chile!” Recipe Contest is open for entries from Nov. 15 until midnight on Feb. 15, 2013. There will be two $1,000 grand prizes and two $250 runner-up prizes awarded, one each per division, for a total of $2,500. Recipes will be judged based on the following:
Creative and original use of Hass avocados from Chile – 30%
Taste of dish – 30%
Appropriateness to foodservice (culinary student division), OR appeal to consumers and home cooks (consumer division) – 30%
Appearance / visual appeal of dish – 10%
How to Enter:
For Culinary Students: Submit an original recipe using Hass avocados from Chile. Recipe yield must be for 8-12 portions and must use at least three (3) avocados. Photos are encouraged but not required. List all ingredients in order of use, quantity of ingredients with measures or weights, complete directions for preparation and yield/portion size. In addition, entrants must include their name, address, name of school, e-mail address and phone number, and a short statement about how the recipe would be used on a professional foodservice menu.
For Home Cooks:
Submit an original recipe using Hass avocados from Chile. Photos are encouraged but not required. Recipes must be for 4-8 serving sizes and must use at least two (2) avocados. List all ingredients in order of use, quantity of ingredients with weights/and or measure, complete directions for preparation and serving size. In addition, entrants must include their name, address, e-mail address and phone number, and a short statement about how the recipe would be used on a family or home entertaining menu.
Entries may be submitted by any of the following methods:
• Online at recipecontest.avocadosfromchile.org.
• By Email: avocadosfromchile@gmail.com
• By Mail: Avocados from Chile c/o EvansHardy+Young, Inc. 829 De La Vina Street, Suite 100 Santa Barbara, CA 93101
• By Fax: (805) 965-3106
About the Chilean Avocado Importers Association:
Established in 2002, CAIA is composed of Chilean Avocado importers, exporters and producers. The Association’s main objective is to conduct market development activities and promotions to increase the consumption of avocados from Chile in the United States during the Chilean season, October through March. Avocados from Chile are available throughout the fall and winter, when California avocados are out of season. For more information, visit www.avocadosfromchile.org or Facebook at facebook.com/avocadosfromchile or follow CAIA’s Twitter handle @avocados.
Source: Chilean Avocado Importers Association
