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."

View Full Article in:

Wall Street Journal, The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA