Bacon Powder. Executive Chef Evan Cruz at Pacifica Del Mar in La Jolla, California starts our meal with a seared Scallop, California Avocado, Dungeness Crab and Bacon Powder. (above)
Bacon Powder? Why not just bacon? Because balance, like patience, is a virtue. Any more than a dusting of bacon would overwhelm the delicate scallop and crab. Crunchy bacon would interfere with the luscious texture of avocado. Chef Cruz and the meal he creates for the California Avocado Commission is as balanced as a high wire act.
Dessert is Lemon Curd, Pistachio Cake, California Avocado Foam and Gelato. Not a big fan of pistachios, I am a big fan of Chef Evan’s Pistachio Cake. And after this California Avocado inspired menu, I am an even bigger fan of Chef Evan Cruz and Pacifica Del Mar.
You see, this is not the first time I’ve experienced Pacifica. In fact, Pacifica is a special occasion destination whenever I’m in San Diego. We are a family of seafood lovers and Pacifica has been awarded the prestigious Gold Medallion for Best Seafood Dining in San Diego. The Mustard Catfish is a favorite from the regular menu. And the patio? Well, that’s where you’ll find me. (photo credit Pacifica Del Mar)
Read more about my trip to California Avocado Country here.