On Saturday, I was invited to lunch at Ciudad courtesy of the California Avocado Commission, Mary Sue Milliken and Susan Feniger. Lunch and a cooking demo turned into a Guacamole-off — I think perhaps Susan Feniger wanted to put us all through the pressure she’s been experiencing on Top Chef Masters. We were paired up, given 3 minutes to survey our ingredient options and then 5 minutes to make our concoction. I was paired with Lindsey William-Ross of LAist and we rocked the competition. I’ll admit that I was baffled by some of the ingredients on display – kimchi, capers, coconut vinegar, and pomegranate seeds, to name a few. Of course they had the usual suspects… including BACON! I immediately thought “baked potato.” So Lindsey and I proceeded to make a baked potato-inspired guacamole with bacon, sour cream, chives and red onions. Lindsey took care of the seasoning, which was excellent and noted by the judges (Susan, Mary Sue and Ciudad Executive Chef Jeremy Tummel). We are proud to call ourselves guacamole champs!
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