Some Restaurants Are Ditching Seed Oils. It Could Cost Them.
Source: New York Times
Stuart Brioza, a chef and an owner of the acclaimed San Francisco restaurants State Bird Provisions, the Progress and the Anchovy Bar, never imagined that switching kitchen oils could be so political.Two years ago, he stopped using grapeseed oil in favor of sugar-cane oil, which he thought was less processed and more flavorful, adding a buttery note to vinaigrettes and aiolis.Mr. Brioza only recently realized…
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