Chefs Bobby Benjamin and Randy Pasch from Butchertown Grocery prepared avocado tartine (recipe below), a fancy take on avocado toast, while Gary Fox of Apron Inc. explained how the Taste raises money for restaurant employees in need. The Taste of Independents is July 10th from 1:00PM – 4:00PM at The Olmsted, 3701 Frankfort Ave. Tickets are $40 or $45, depending on if you get them in advance. For details and tickets, go to ApronInc.org.
Avocado Tartine Recipe
1 slice of 6 inch Blue Dog Bakery bread
1 avocado peeled, seeded and mashed
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon Salt
¼ cup Orange juice
¼ cup Olive Oil
1/3 cup of house made pickled onions
1 cup Arugula
1 tablespoon of pink peppercorn
Combine lemon juice, lime juice, salt, and mashed avocado to make avocado spread. Toast 1 slice of bread and smear avocado spread on top. Mix olive oil and orange juice together to make citrus vinaigrette. Toss pickled onions, citrus vinaigrette and arugula together, and place on top of avocado spread. Poach egg in boiling water for 3 minutes and place on top of arugula salad mix. Add orange slices and pink peppercorn on top.