IRVINE, CA - Charcuterie and avocados. That’s all I needed to hear to get excited about the California Avocado Commission’s (CAC) recent virtual cooking class. Hosted by Los Angeles-based charcuterie board creator extraordinaire Meg Quinn and her friend Erica Domesek, DIY expert, the event not only allowed participants to hone their charcuterie board skills but see how California avocados can be used to take them up a notch in the process.

“The Commission’s virtual cooking class demonstrated to influential media how to elevate charcuterie boards with California avocados,” said Jan DeLyser, Vice President of Marketing for the California Avocado Commission. “Our guests had a great time creating their own boards, and we are optimistic they will share what they learned—and the California avocado messaging that was sprinkled in during the class—to their readers and followers.”

During the cooking session, I learned that California avocados are the perfect ingredient for both sweet and savory dishes, allowing for significant creativity in the kitchen. For example, Quinn, who is the Founder of the Ain’t Too Proud to Meg blog and who has been featured on the Food Network, Hallmark Channel, Better Homes & Gardens, and more, crafted exclusive recipes for the event, including a California Avocado Goat Cheese Dip with Crispy Prosciutto and Chocolate California Avocado Dip to showcase the versatility of the fruit.

Using these two delectable recipes—which were a hit in my household, as I’m sure they will be with shoppers—Quinn instructed attendees on incorporating California avocados into their charcuterie boards for a pop of color, flavor, and added nutrition. With California avocados available now through summer, consumers can take Quinn’s tips and tricks and use them to build their trendy boards while upping produce aisle traffic in the process.

“Entertaining is my passion, and there’s nothing better than incorporating fresh, locally sourced produce on board creations,” said Quinn. “I love to add vibrant colors and versatile ingredients, which is why in-season California avocados pair beautifully with other flavors, elevating any dish and recipe. Whether you’re creating a crowd-pleasing avocado rose or whipping up a creamy avocado dip as the centerpiece of your board, the opportunities with California avocados are endless!”

The opportunities for buyers are endless as well, as they can cross-merchandise ingredients from Quinn’s recipes in their produce departments to draw shoppers in and boost register rings. With charcuterie boards continuing to steal the show when it comes to entertaining, California avocados meet shopper demand while also tapping into their desire for better-for-you offerings as they are considered a superfood and provide vitamins, minerals, and other nutrients.

Experiencing FOMO? Have no fear! More tips and tricks from Meg Quinn and CAC can be found here.

Now, I’m off to sharpen my charcuterie skills and indulge in some creamy, delicious avocados while I’m at it.

California Avocado Commission