Photos: Tiffany Shum
To help celebrate the launch of it’s new product Becel with Avocado Oil, Becel invited guests to an avocado-themed pop-up restaurant in Toronto’s Graffiti Alley called Avo Alley. Famed Chef Matt Dean Pettit developed special recipes for the occasion, that demonstrated the versatility of Becel with Avocado Oil.
The dinner menu included the following:
Breads & Spreads
Artisanal breads paired with three spreads, made with Becel with Avocado Oil: Garden Cive, Sun-Dried Tomatoes and Classic
Lime & Ginger Albacore Tuna Poke Nachos
Baked wontons topped with crisp cucumber, sesame seeds, cilantro, Thai chillies, scallions, and fresh tuna coated in a ginger-lime dressing
Vegetarian option: tofu replaces tuna
Golden Turmeric Cauliflower and Avocado Quinoa Bowls
Fluffy quinoa combined with toasted cauliflower, red onion and fresh mint, topped with a whole avocado, turmeric dressing and Chef Matt Dean Pettit’s own tahini sauce
Served with a side of roasted seasonal brussels sprouts, garnished with fresh parmigiana-reggiano (family style)
Peach Meringue Sponge Cake with Caramel Drizzle
Fresh, in-season peaches served with a light sponge cake, mini mint meringues and a caramel drizzle
Carrot, Mango, Orange, Ginger & Turmeric
Kale, Apple & Passion fruit
Check out Chef Matt Dean Pettit’s exclusive recipes, along with an assortment of new recipes from Becel, all featuring Becel with Avocado Oil, on becel.ca.