If you’re the type that finds inspiration splashed across the pages of a menu, then you’ve probably noticed that California Almonds are making increasingly more appearances there. Almonds are the ultimate tool for the creative chef and should always be kept on hand to inspire all your future creations.
According to Mintel’s Menu Insights, almonds are the most versatile nut and their usage spreads more evenly across each menu section in comparison to other top-tier nuts. That’s why it’s no wonder chefs from coast to coast are integrating more almonds into their menus and featured dishes.
- Camembert Affine: cow’s milk, dried Michigan pears, caramelized almonds, mâche salad. (OneSixty Blue, Chicago)
- Alcachofa: artichoke hearts, frisee, haricots verts, grapefruit, toasted almonds with a honey-lime vinaigrette. (Bistro Novecento, Miami)
- Butter Chicken: tandoori-grilled boneless chicken breast in a tomato-saffron masala, with almond milk, slivered almonds, and raisins. (Café Raj, Albany, CA)
- Serrano Ham Salad: persimmon, Serrano ham, whole toasted almonds, parmesan cheese chunks, drizzled with olive and almond oils and fresh orange juice. (A.O.C., Los Angeles)
- Almond and Cinnamon Shrimp with Avocado Mousse: almond-coated, sautéed shrimp glazed with spices. Served with warm avocado mousse. (Tamarine, Palo Alto, CA)
- Valhrona Bittersweet Chocolate Mousse Cake: with almond shortbread, almond cocoa nib tuile. (Jardiniere, San Francisco)
- Chocolate Signature Dessert: layers of chocolate meringue, chocolate-almond dacquoise, and a rich creamy chocolate ganache, finished with an orange caramel. (The Food Studio, Atlanta)