peter piper picked a peck of pickled GUAVAS
i love Avanti Cafe, it is by far one of my favorite restaurants. this small, unpretentious eatery brings back what REAL cooking is all about: seasonal, fresh, organic, healthy and most importantly, the preparation of food with love and artistry…a definite MUST for anyone who enters the Costa Mesa area of Orange County.
just last week, we went to Avanti for my monthly “best margarita on the planet” surprise when Mark (of Mark & Tanya, founders-food artists) brought out one of his latest creations: Pickled Guavas! (yes, you heard me correctly)
as a result of his over abundant guava tree, Mark decided to make use of the under-ripe guavas and prepared them as spicy, tangy, pickles which i have to say is the most interesting, delicious and complex tidbit that i really have no words for…they simply need to be eaten (although in small quantities if you don’t like the spice)!
this is true cooking for me. Mark’s use of the guava not only brought to the images of my new-found love of TOP CHEF , but a greater understanding of the chef as artist. an ingredient was provided (and how much more local can you get than in your yard!), and Mark created something that left an impression and discussion long after they were finished.
