Flavor Trends, Strategies and Solutions for Menu Development

Crunchy and Creamy Tupelo Honey | based in Asheville, N.C.

PHOTO CREDIT: Flavor & The Menu Staff

“We heard that we owe it to ourselves to try the fried avocado.” That’s what Brian Sonoskus, Executive Chef, hears from customers about Tupelo Honey’s County Fair Avocado. “Those who try it come back for it over and over again,” he says. “And they tell their friends. They’ll even tell the people at the next table to try it.”

This signature small plate sees avocado dipped in seasoned flour, then buttermilk, then seasoned panko, then buttermilk and panko again. Once deep-fried, the avocado quarters are served with puréed salsa (a recipe he picked up during a trip to Costa Rica), whipped sour cream and fresh cilantro. “The layers of this amazing dish are subtle and intriguing,” says Sonoskus. “Cool salsa with a nice touch of spice; warm, crunchy avocado with its rich creamy center and the tang of sour cream.”

With its runaway success, this modern Southern concept has prompted ideas of expanding the use of fried avocados. “Maybe with a shrimp ceviche or seared ahi tuna; we’ll see,” he adds. For now, he suggests pairing it with one of Beverage Director Tyler Alford’s margaritas.

This story tagged under:

About The Author