Pubs and taverns are experiencing a popularity boom with their welcomingly casual atmosphere and carefully crafted food. Menus feature house-cured meats, farmstead cheeses, hearth-baked breads, and farm-fresh produce.
During Fresh California Avocado season, Chef Hoss Zare serves up dishes from his native Persia interpreted with California ingredients and sensibilities at Zare at the Fly Trap in San Francisco.
He complements his warm Vegetarian Kufteh with California Avocado Salsa with a cool, Fresh California Avocado salsa.
Consulting chef Robert Danhi dresses up his pub-food appetizer, Peanut-Crusted Red Curry California Avocado Satay, with spices and skewers.
At Euro Pizza Cafe in Fountain Hills, Arizona, the pub food solution is hot-from-the-oven Grecian Avocado Pizza.
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