"Has To Be Hass" Mexican Hass Avocado Week @ SQC

CELEBRATING THE ARRIVAL OF MEXICAN HASS AVOCADO SEASON
SQC RestaurantBar with Has to be Hass Mexican Hass Avocado Week , October 15th - 22nd
Plus a Free Talk & Tasting with Cookbook Authors Wednesday, October 20th


October 2004 - October 15th marks the official beginning of the Mexican Hass Avocado season. Just as the domestic Hass Avocado season comes to a close, chefs and food lovers need not fear, Mexican Hass Avocados are here to meet the growing demand of this sublime popular fruit. The Autumn is a time of harvest and celebrations, and along with the traditional bounty of fall foods the Hass Avocado from Mexico takes its place. The arrival of this nutritious, delicious and versatile fruit will be celebrated for an entire week @SQC RestaurantBar with a "Has To Be Hass" Mexican Avocado menu. Chef Scott Campbell will feature dishes and beverages from cocktails and appetizers to entries and desserts, all made with the authentic Hass Avocado from Mexico. Cause partner City Harvest, the world's oldest food rescue organization dedicated to feeding New York's hungry, will receive 50% of the profits from the sales of Bartender Camillo Moreno's specially created Mexican Hass Avocado Cocktail, and other fundraising opportunities will be available throughout the week. The Mexican Hass Avocado Importers Association (MHAIA) will also donate fresh Avocados for City Harvest to distribute to soup kitchens and food pantries throughout the city. Among the mouth watering dishes that Chef Campbell has created using Mexican Hass Avocados are: Hass Avocado Mousse with Lime Aspic, Hass Avocado Vichyssoise, and Rock Shrimp with Hass Avocado Sauce as appetizers. Main dishes include: Avocado Ravioli and Stacked Tuna Sashimi with Popcorn and Hass Avocado. Renowned for his sweets as well as his savory, Chef Campbell has concocted delectable desserts such as Lemon Poppy Seed Cake with Avocado Frosting and Avocado Ice Cream. For their famous brunch, @SQC has added an Avocado Blue Cheese Omelet.

FREE TASTING & ROUNDTABLE WITH FAMOUS COOKBOOK AUTHORS
On Wednesday, October 20th, from 5:00 to 6:00PM, Chef Campbell will host a free panel discussion and demo followed by a tasting, featuring Wayne Brachman (Star of the Food Channel's Melting Pot, and author of Retro Desserts) who will explain and sample his unique Avocado Bread. Joining them will be culinary historian Alexandra Leaf (author of Van Gogh's Table at the Auberge Ravoux) to discuss the history of the famous fruit.

HAS TO BE HASS FOR AUTHENTICITY
The Hass Avocado was discovered by the Spanish in Mexico in 1518, where it was a staple of the diet and considered to be an aphrodisiac by the Aztecs and was then introduced to the rest of the world where it has been enjoyed ever since. Hass Avocados are a favorite among chefs and food lovers for their taste, buttery flavor and particularly creamy smooth texture. Many of these attributes are the result of just the right growing conditions (like the terroir of a good wine), a unique combination of rich volcanic soil, warm sun, rainfall and varying altitudes.

NATURALLY NUTRITIOUS, DELICIOUS AND FRESH
Under the famous green-black pebbly skin of a Mexican Hass Avocado lies one of nature's most appetizing and healthy foods, nutrient-dense, cholesterol-free, full of dietary fiber, potassium, B and E vitamins as well as antioxidants, and (like olive oil) low in saturated fat.* Being held to higher standards as they pass through up-to four inspection points ensures the unsurpassed quality of Hass Avocados from Mexico. They arrive remarkably fast and fresh to the market, being hand picked, hand packaged and passing through U.S. customs in under forty eight hours! Many are pre-ripened in order to arrive ready-to-buy at grocers.


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@SQC is located at 270 Columbus Avenue, between 72nd and 73rd streets. For reservations, please call (212) 579-