Eye of the Avocado

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El Cerrito, CA
Eye of the Avocado

Real food made with love. We are truly an organic personal chef/catering outfit that specializes in Cal/mediterranean cuisine.
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We do weekly drop offs all around the East Bay Area & can cater any celebration you may have! Real Food Made with Love. 100% Organic Caterer who believes local produce & pasture raised meats are mandatory. Rustic, herb centered, lemon soaked artful food.

09/25/2024

Eat more guacamole!

06/26/2024

Things I made this week! Personal chef work here in El Cerrito is picking up and feeling better than ever. Super excited to see what the summer brings! Wellness food for all I hope. Glad, I can inspire so many of you with delicious recipes, tricks, and ideas.

04/12/2024

It’s true.

12/16/2022

Menu drop for Saturday 🪐! Hope to see ya there homies. Excited to feed you all. Hot organic and delicious food! Is there anything better?

12/14/2022

Tis the season for 🥚 aka Italian Eggnog. I just catered an event for the wonderful and she introduced me to something I somehow missed living in italia for an entire year. Vov is homemade eggnog with brandy and Marsala wine. It sounds weird and my chef brain said out loud so it tastes like it’s way over there 👉🏽 which maybe you other chefs will get but it does indeed taste far out. It’s rich, highly addictive and as obscure as this handblown glass I brought back from a motorcycle trip around Mexico. If you make your own nog make a standard 1.5L recipe or buy the best nog you can find and add 200ml of marsala with 150ml of brandy. Give it a good stir, you can zest some nutmeg over top if you feeling fancy, I just used a giant ice cube and and bamboo straw for mighty big sips. 🥂

12/12/2022

I catered their wedding a year ago and now I have catered their first Holiday Party in 3 years. Honored, humbled and so lucky to do this work. Happy Holidays everyone!

11/03/2022

I’m feeling so great about the 8 day catering job we did for a week ago. In total we made around 4,200 meals for their team of dedicated staff and artists along with a separate VIP grazing hour party each day. The huge undertaking included a beverage program where we made things like along with hibiscus 🌺 tea, iced coffee and hot coffee to boot. We made bougie brunch, gourmet lunches and dinners complet with a sweet treat like my double chocolate chip cookie or a white chocolate blondie that will melt your heart. The entire 8 day extravaganza was made possible thanks to an incredible team of farms like who delivered thousands upon thousands of pounds of produce to us along with the wonderful humans at and for sourcing the random this and that’s. I couldn’t be more proud of my team (swipe right) nor happier than a pig in s**t that told me he was gonna call me next time he was around playing with (see my absolutely stoked face right). Honored to be in this mix of humans. Thanks everyone! 💛💛💛

09/19/2022

Hello 🌍 , I landed a big time Music Festival Green Room in October, Hangtown Music Festival. I am looking for volunteers for each day (October 19 - 24th). For each day you get free admission to a festival day, 2 amazing catered meals, and $50 for fun, drinks, whatever you wish!! I have both prep & serving positions available in the most beautiful setting in the pine tree haven Fairgrounds❗️Please comment below and send me a dm with your email/phone number! I can give you more deets once I have that info!

07/30/2022

Another wedding for the history books! Thanks to my heartfelt crew for all the hard work. 😘 Congrats Katie & Rob 💗

05/27/2022

Hiring! 💰 Looking for a quality sous / prep / event chefs in the east bay & San Francisco. Pictured here you see me with my number one sous in Nevada City // things i look for in the kitchen: good organization, clean workspace, ease, fun, getting in the groove, open communication and lots of good food knowledge. I pay a great hourly wage, am a straight shooter, make beautiful organic food taste even better than the best farmers do and have events as early as next Friday. Hmu. Commissary kitchen in Berkeley.

03/27/2022

Weddings stink of love and their season is on its way. What a great beginning to a bright new chapter. Feels like we all are getting back to the easy good times. I, for one, am thankful for the change in season and overall mood. I shot this photo from one of my favorite unions where I catered, curated the wine list & organized the rental & installation of this beautiful parachute canopy. I’m honored so many of you trust me to do all the ins and outs on your big day. 🪂

02/15/2022

It’s been a minute since y’all have seen my face! A good way to shake up the algorithm & say hey listen to my next radical community supported show on this Friday from 12-2pm. I call it the soundtrack of my life and it feels like things that have been blasting on tapes, cds, earbuds, ue boom speakers, vinyl records & my family’s living room since I was a wee lass in the early 80s. I hope you dig it and I hope you pitch in to support this incredible team of volunteers & tireless team of humans who hold up here in big ❤️

02/13/2022

Catering all things South East Asian tonight for Cat’s 40th birthday 🎉 Pictured shrimp cocktail, local red miso wild black halibut with pea shoots, Japanese curry noods & a menu made of all my collective food dreams together. Thanks to for recommending me to her friend much ❤️ to this bad ass community of strong & beautiful women!

01/30/2022

The perfect day to make my tom kha g*i outta my cookbook Wholly Unique. She really does feel like health & love and seems perfect for the season. Hmu for your copy today.

Address

El Cerrito, CA
94530

Website

http://www.eyeoftheavocado.com/

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Videos

Everything Bagel Smoked Salmon Dip of my dreams. Recipe: start with the best smoked salmon around, if you don’t smoke fish yourself find some @scoutcanning smoked salmon in evoo, to 1 can of salmon I mixed .5c greek yogurt, .5c house creme fraiche or sour cream, 1tbsp parm, 1/2 lemon zested/juiced, 1tbsp house everything bagel seed mix (plus more for the top), 1.5tbsp fennel fronds, 1/4tsp ground pepper, a lil bit of oil from the salmon can and salt to taste. I paired it with some summer veg like hot peppers, cool cucumbers and endive and crunchy carrots. If you want you can make lil crostini or simply pair with your favorite crackers. It’s good for 4 days in a covered container in your fridge but I doubt it will last that long. It’s bomb hot summer food, and I am having a hard time not eating it all as I type this. Enjoy❣️

My favorite way to make any ginger greens 🥬! This plate features some mushrooms i found in the back of my produce drawer, shallots, & a good amount of salt & olive 🫒 oil. I served them w some cheese free pesto fried chicken-apple sausages & garlic vin tossed arugula. #whole30 made into this chef’s love of umami bomb delicious.

she’s a bad mama jama & just as momish as can be. my ma makes me proud everyday. she’s a self made business woman, she’s god damn hilarious, a righteous political warrior, a teacher who teaches compassion and love & a best bud to so many. Honestly though, she’s just got the best heart. Love you so very much momma ❣️@tamtaber

We catered Three Forks holiday (they’re real busy in December) last night. It was a hoot. Organic farm : table food for around 70. Locally sourced. Incredibly thoughtful. And damn well delicious. Let us know if you need catering today!

#🌈 tomorrow from 8-2:36pm i sling the rainbow sandwich #nevadacounty // my #roygbivsandi stands for rainbow sandwich "roygbiv" is an acronym for red, orange, yellow, green, blue, indigo + violet aka the 🌈. if you wanna know how good a seasonal, organic #eggsandwich can be i dare you to try mine! big love to all the damn pretty people who've stopped by & eaten my creations! and yes y'all there are still 🥀candied rose + ☕️ caramels + 4 cheese #macandcheese 🧀🧀🧀🧀 // get at me 💪🏻

a moonlit midnight mouse fly fishing expedition. i caught my second #browntrout to date // damn it feels good to be a gangstah. #getoboys #troutfishinginamerica #richardbrautigan #troutlife #🎣