Oils

I love to use oils because they can bring another layer of flavor and complexity to a dish. Yes, they also add a dramatic visual element, which I like, too, but I never garnish a dish with an infused oil unless it enhances the flavors. Our oils are almost always made from scraps, a way to use as much of the food as possible. When making chive oil, we use the chives that aren’t beautiful enough to serve but are still full of flavor. We make a lobster oil from the carcass of the lobster. It’s another way to avoid wasting anything.