POUR OVER

Lo­cal oils give dishes a North Amer­i­can splash.

Air Canada enRoute - - FOOD & DRINK / GASTRONOMIE - K JIN TORONTO,KOJIN.MO­MO­FUKU.COM MICHAEL’S SANTAMONICA,MICHAELSSANTAMONICA.COM RAYMONDS ST.JOHN’S,RAYMONDSRESTAURANT.COM

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.

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