Specialty oil becomes a slick idea for chefs

11/16/2011 | Wall Street Journal, The

Chefs are adding interest to dishes by using specialty oil, including ones made from pumpkin seeds, avocado, pistachios or roasted argon tree kernels. At New York City's Michelin-starred restaurant Public, executive chef Brad Farmerie uses avocado oil in salad dressing and a tomato confit, and he likes the flavor of argon oil "drizzled on grilled or steamed fish, or tossed through a grain salad with preserved lemon."

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