{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Avocado is the fruit of the moment in restaurants and cafes' data-url='/boclips/videos/5c54d475d8eafeecae1f2ca6' data-video-url='/boclips/videos/5c54d475d8eafeecae1f2ca6' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nAvocado is the fruit of the moment in restaurants and cafes\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:Avocados are gaining in popularity worldwide, with the green fruit becoming a staple on restaurant and cafe menus. Whether it's on toast, pizza or smoothies, the avocado is in demand for its taste and health benefits. But the...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:Avocados are gaining in popularity worldwide, with the green fruit becoming a staple on restaurant and cafe menus. Whether it's on toast, pizza or smoothies, the avocado is in demand for its taste and health benefits. But the surge in demand also means a surge in prices. STORYLINE:It's the green, creamy fruit taking the world's food lovers by storm. The humble avocado is a familiar sight on menus worldwide, including Los Angeles where chefs are using them in more innovative ways.Registered dietician nutritionist, Eve Lahijani says avocados are definitely having their moment in the sun. \"Now we're seeing avocados on everything. They're on pizzas with some arugula on top. We find avocados in salads. Avocados are even in egg rolls and in smoothies. Avocado has even made its way into desserts so you'll find avocado ice cream and avocado sorbet so avocado really is a versatile fruit,\" says Lahijani.EVO Kitchen in Los Angeles, on the famed Sunset Boulevard, serves avocado pizza.Owned by the Orlando family, EVO is a health based restaurant that focuses on organic and locally sourced fresh ingredients.EVO stands for evolution of food and extra virgin olive oil, an ingredient which forms the basis of their foods.Michelle Orlando came up with the avocado pizza and says it was popular since day one.\"It's such a hit. It's actually in our top two sellers of all of our specialty pizzas. When I created it I had no idea, I just loved the taste of arugula which has that kind of peppery fresh and we do a little bit of olive oil and lemon and then you put fresh avocado on it with a little bit of mozzarella cheese and olive oil base and the combination is just amazing. It's fresh, it's light, it's filling. People don't feel guilty about eating pizza. They're feeling healthy but yet it's super satiating and yummy to taste so it's really good,\" says Orlando.Avocado demand has grown every year over the last 15 years, according to the Hass Avocado Board. In 2016, sales volume of avocados in the U.S. grew by 11 per cent over the year before.In 2015, avocado sales were up a record 1.9 billion pounds - that's more than double the amount consumed in 2005.Hass avocados make up more than 95 per cent of all avocados consumed in the U.S.Prices have surged recently with the cost of one Hass avocado going up 36% in just one month - from February to March 2017 according to the board.The average price of a Hass avocado was US$1.25 a piece in March, up from 99 cents in mid-February. That puts pressure on restaurant menus because customer demand keeps climbing.At the hip ACE Hotel Downtown Los Angeles, L.A. Chapter is the lively California bistro brasserie that serves designer avocado toast.It is made up of mashed avocados spread on Tuscan style bread topped with micro thin radish slices, shaved scallions and seasoned Aleppo pepper.Chef Sean Heller, Executive chef of ACE Hotel Downtown Los Angeles L.A. Chapter says more restaurants are getting creative with avocados, even if it's just on toast. \"It's extremely popular. We sell about 250 a week, like 30 to 40 a day. It's probably our most popular dish. I think people like it because of its simplicity. When you think about it, it's really just three to four ingredients with the bread, avocado, radish, scallion and Aleppo so its kind of the perfect combination of textures with the crunchy bread, the mushy avocado and the crisp of the radish,\" says Heller.Cafe Gratitude is a health based chain of four restaurants that serves organic and plant-based food.Its popular dish is a vegan dairy-free avocado key lime pie made of creamy avocado, lime custard, coconut meringue, and pecan date crust.Lahijani says people love avocados because they know they're healthy. \"Studies have found that eating half to a whole avocado several times a week and in my opinion that's three to five times a week, is what's beneficial. Some people think and many of my clients believe that you can just add that onto the current diet that they're having but the truth is that's if the fat is part of a healthy diet so if you have a high fat diet it's wise to use avocado in replacement of the fat that you're having so instead of putting mayonnaise on your sandwich consider using some avocado. Instead of using a cream based dressing, experiment with using blended avocado,\" says Lahijani.At hot spot Momed, a modern Mediterranean restaurant in Beverly Hills, California - its modernized Mediterranean cuisine highlights a popular hummus made of avocados rather than chick peas. It is one of the most popular dishes today and is made fresh daily.Los Angeles, US - 8 May 20171. Mid of sliced avocados on plate at EVO Kitchen 2. Close of avocados on plate at EVO Kitchen 3. Set up Eve Lahijani, Vitamineve Nutrition counselling, registered dietician nutritionist4. SOUNDBITE (English) Eve Lahijani M.S., R.D.N., Vitamineve Nutrition counselling, registered dietician nutritionist:\"Now we're seeing avocados on everything. They're on pizzas with some arugula on top. We find avocados in salads. Avocados are even in egg rolls and in smoothies. Avocado has even made its way into desserts so you'll find avocado ice cream and avocado sorbet so avocado really is a versatile fruit.\"5. Pull out exterior EVO Kitchen 6. Mid of avocado pizza at EVO Kitchen7. Close of avocado pizza8. Wide interior of EVO Kitchen 9. Mid of avocado pizza on tray10. Set up two owners of EVO kitchen11. Pizza coming out of oven 12. Close of arugula (rocket) being put on pizza13. Close of hands spreading arugula over pizza14. Wide of owner putting avocado chunks on pizza15. Mid high angle of avocado chunks being put on pizza16. Wide pan of owner serving avocado pizza to client17. Close of man eating slice of pizza at EVO Kitchen18. Close of Avocado and Mango salad at EVO Kitchen19. Close of gluten free pizza crust 20. SOUNDBITE (English) Michelle Orlando, co-owner EVO Kitchen:\"It's such a hit. It's actually in our top two sellers of all of our specialty pizzas. When I created it I had no idea, I just loved the taste of arugula which has that kind of peppery fresh and we do a little bit of olive oil and lemon and then you put fresh avocado on it with a little bit of mozzarella cheese and olive oil base and the combination is just amazing. It's fresh, it's light, it's filling. People don't feel guilty about eating pizza. They're feeling healthy but yet it's super satiating and yummy to taste so it's really good.\"21. Exterior tilt down of ACE Hotel22. Wide interior of L.A. Chapter23. Close of L.A. Chapter menu24. Close of avocado toast 25. Wide interior of kitchen26. Pull out of chef putting avocado on toast27. Close of chef plating with radishes being put on the toast28. Close of shaved scallions (spring onions) being put on toast 29. Wide of chef sprinkling Aleppo pepper on avocado toast30. Close of Aleppo pepper on avocado toast31. Mid of woman serving customer avocado toast32. Mid of two men eating avocado toast33. Set up Sean Heller, Executive Chef, L.A. Chapter at ACE Hotel Downtown Los Angeles34. SOUNDBITE (English) Sean Heller, Executive Chef, L.A. Chapter at ACE Hotel Downtown Los Angeles: \"It's extremely popular. We sell about 250 a week, like 30 to 40 a day. It's probably our most popular dish. I think people like it because of its simplicity. When you think about it, it's really just three to four ingredients with the bread avocado, radish, scallion and Aleppo (pepper) so its kind of the perfect combination of textures with the crunchy bread, the mushy avocado and the crisp of the radish.\"35. Pull out Cafe Gratitude exterior36. Wide interior of Cafe Gratitude37. Wide avocado key lime pie 38. Close up of slice of avocado key lime pie 39. Close of crust40. Close of nuts on top41. SOUNDBITE (English) Eve Lahijani, Vitamineve Nutrition counselling, registered dietician nutritionist:\"Studies have found that eating half to a whole avocado several times a week and in my opinion that's three to five times a week, is what's beneficial. Some people think and many of my clients believe that you can just add that onto the current diet that they're having but the truth is that's if the fat is part of a healthy diet so if you have a high fat diet it's wise to use avocado in replacement of the fat that you're having so instead of putting mayonnaise on your sandwich consider using some avocado. Instead of using a cream based dressing, experiment with using blended avocado.\"42. Close of sliced avocados on plate43. Close of guacamole44. Exterior of Momed45. Wide interior of Momed46. Mid of avocado hummus47. Close of avocado hummus48. Mid of hand putting avocado hummus in bowl49. Pull out from bowl to server50. 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