Chef Pink, known for her appearance on The Food Network’s Cutthroat Kitchen and now co-owner of Bacon & Brine with her wife, brings a clear commitment to sustainability and seasonal cooking. She focuses on fresh, locally sourced ingredients and creates food that is both flavorful and responsibly produced.
For a recent event, Chef Pink was invited to prepare a meal highlighting California avocados at Rancho Rodoro in Santa Paula. The family-run grove has been cultivating avocados for more than four decades. The lunch took place inside the grove’s barn, surrounded by memorabilia, creating a warm, authentic setting that complemented the food perfectly.
Avocados are remarkably versatile. Although often treated as a vegetable in the United States, they are botanically a fruit and work beautifully in both savory and sweet applications. Chef Pink showcased that versatility across a multi-course menu that featured appetizers, salad, entrees and a creative dessert, all incorporating nutrient-dense avocados alongside other ingredients sourced locally.
The meal also highlighted nearby producers: the honey used in the dishes came from bees kept just a short distance from the grove, likely helping to pollinate the avocado trees outside the barn.
One standout was an avocado and citrus salad. The mix of greens, segments of citrus and edible flowers created a bright, balanced plate that was as appealing to the eye as it was to the palate. The acidity of the citrus lifted the avocado’s creamy texture, and the greens added freshness and crunch.
The grilled artichoke with avocado was another successful pairing. Individually, both ingredients are favorites for many diners, and combining them brought out savory, smoky notes from the grill while the avocado added richness and mouthfeel. It was a simple yet effective pairing that felt both familiar and new.
Although the meal was generous, dessert proved irresistible. Chef Pink crafted a Key Lime and Avocado Tart with a toasted almond crust. The avocado was stealthy—its presence wasn’t obvious on first bite—but it contributed smoothness and extra nutrition, enhancing the tart’s creaminess without overpowering the lime. The toasted almond crust added a nutty crunch that completed the dessert beautifully.
Chef Pink
Bacon and Brine
453 Atterdag
Solvang, CA 93463
The event at Rancho Rodoro illustrated how California avocados can be integrated into a wide range of dishes, from salads and grilled vegetables to inventive desserts. Using local ingredients and thoughtful preparation, Chef Pink turned simple components into a memorable, balanced meal that celebrated the grove’s produce and the region’s flavors.
