Carpinteria is a sleepy coastal town that most travelers pass without a second thought. Regular commuters of US 101 may think of it as the southbound milestone for beautiful ocean views on the way to Los Angeles or the northbound marker for proximity to Santa Barbara. But once a year the off ramp to Casitas Pass Road backs up to the freeway. The town comes alive for their annual festival celebrating the fruit nearly synonymous with California, the avocado.
I arrive early on Saturday, the second day of the three-day festival, to beat both the crowds and the heat. A short bus ride from the high school parking lot drops me off at Linden Avenue. Views of the Santa Ynez Mountains on one end and the Pacific Ocean on the other bracket the road. Stalls of all things avocado line the temporary pedestrian street. I educate myself on the history and care for California avocado trees at the first tent, where I also find the contest winner for the largest avocado (3.98 pounds). Further along road the local high school’s stand proudly claims to have the World’s Largest Guacamole Bowl, and a vendor displays avocado oil with a smoke point of 485F.
Needing an early lunch I stop by the mobile fire pit for a tri-tip guacamole sandwich. Although it isn’t the best cut (it should have been marinated and slow smoked), I appreciate the soft roll and spicy guacamole. I can’t go without dessert, so I pick up a cup of avocado ice cream. Music from one of the four bandstands catches my attention while I’m enjoying the frozen treat. I find a seat in the shade and catch a Latin jazz band covering Pablo Beltrán and Poncho Sanchez. I could stay here all day.
But I don’t. On my way out I stop by the avocado vendor and pick up a few Hass avocados and some limes before heading home.
I decide to make brunch with the avocado. Most breakfast recipes call for avocado as part of an omelet or salsa. What catches my attention, though, is an avocado half as a serving bowl. I split a fruit with a quick spin of a sharp knife. Removing the pit and scooping out a little from each half creates the residence for the egg. I place an egg in the new baking bowls, while removing excess whites that leak over the side. Salt and pepper season the eggs and then chopped onion, bacon, and mozzarella cheese top it. Wanting to ensure the egg whites are set I baked them for 25 minutes at 450F. The taste was right, but not the texture. The whites were set, but the yolk was overdone.
The next day I try again, this time using ramekins and a lower temperature. I put half an avocado in each baking cup and add some lime juice, salt, and pepper. Enter the eggs with more salt and pepper, then chopped onions, bacon, and mozzarella cheese. This time I add some basil for a little extra something. Instead of ramekins solely in the oven, I put them in a baking dish and filled it with boiling water about one third of the ramekin height. I check after ten minutes in the 350F oven and the whites are not set. Another ten minutes in the oven and they are ready.
Every once in a while I surprise myself in the kitchen. This is one of those times that make me wonder if this is the best thing I’ve ever made.
Find a recipe for baked eggs, use your kitchen creativity with avocados and your favorite egg complements, and surprise yourself.
California Avocado Festival
800 Linden Ave
Carpinteria, CA 93013
www.avofest.com
Michael Gabertan discovered eating a few hours after discovering breathing and has been on a culinary journey ever since. The college summer he experienced lobster bisque, cherries jubilee, and white linen tablecloth introduced dining excellence to his voyage.
Business travel permitted Michael to visit fine restaurants around the country. Personal travel introduced him to foreign interpretations of dining excellence. He was not always looking for amuse-bouches and petit fours, but a place that exhibited a passion for food prepared and served well. Whether it was a Michelin 3-star restaurant or a food truck, Michael looked for enthusiasm bordering on obsession for places to visit.
Michael has no training in food preparation or service. However, to deepen his appreciation of the effort to produce and serve a fine dish, he attempts to cook at home. Sometimes he is successful. Other times he goes to In-N-Out®.
