24 half-baguettes (6" long)

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24 Tbsp. chicken liver paté (recipe follows)

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6 lb. pulled pork (recipe follows)

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96 slices Fresh California Avocado*

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1 cup avocado-sriracha mayonnaise (recipe follows)

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2 English cucumbers, thinly cut on the bias

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6 cups marinated carrot and daikon (recipe follows)

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96 leaves fresh cilantro

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96 leaves fresh mint

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28 leaves fresh basil

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1 Tbsp. vegetable oil

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7 oz. Onion, finely chopped

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1/4 oz. garlic, minced (about 2 cloves)

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1 1/4 lb. chicken livers, trimmed of fat and sinew

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1 tsp. salt

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1/2 tsp. ground black pepper

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3 Tbsp. mayonnaise

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2 large onions, cut into 1/2" slices

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1 6 or 7 lb. pork shoulder (Boston butt, bone-in will work)

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2 garlic cloves

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1 tsp. coarse black pepper

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1 tsp. salt

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1 tsp. kosher salt

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12 oz. chicken stock (or enough to cover roast)

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2 Fresh California Avocados*, peeled, pitted and quartered

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8 oz. mayonnaise

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1 Tbsp. lime juice

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2 Tbsp. sriracha pepper sauce

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As needed Salt and pepper

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As needed water

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1 recipe Nuoc Cham (recipe follows)

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10 oz. carrots, shredded large

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15 oz. daikon radish, shredded large

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6 oz. red onion, fine julienne

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1 tsp. salt

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1/2 tsp. ground black pepper

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3 Tbsp. mayonnaise

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1/2 oz. sriracha

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2 oz. sweet chili Thai chile sauce

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2 Tbsp. fish sauce

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1 oz. lime juice

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3 Tbsp. carrot, finely minced

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1 tsp. garlic, finely minced

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9 oz. water

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.