Local oils give dishes a North American splash.
A certain Mediterranean staple may get olive the attention, but some chefs are getting slick with closer-to-home alternatives. At Kōjin, Momofuku’s latest Toronto restaurant, shrimp crudo is flavoured with cold-pressed canola oil from Pristine Gourmet in Waterford, Ontario. Miles Thompson, executive chef at Michael’s in Santa Monica, drizzles butternut squashseed oil from upstate New York (his home turf) over kabocha squash and burnt-butter agnolotti with pumpkin broth. And at Raymonds in St. John’s, moose-heart tartare plays dress-up with camelina oil sourced from Quebec.