A journal of Food Adventures
by writer/photographer Julie Ann Fineman
and writer Lee Glenn

Oils, Vinegars and Emulsions

Chef Jimmy Schmidt

From the top, left to right

Tarragon (O) Meyer Lemon (O) Paprika (O, SM) Prato Lungo (O) Cabernet (J)
Chive (O) Navel Orange (O) Porchini (O) Picholine (O) Black Syrah (J)
Garlic (O, SW) Blood Orange (O) Pistachio (O) Pomegranate (V) Pom (J)
Fennel (O) Blood Orange (E) Hazelnut (O) Ginger Honey (V) Ginger (E)

O = Oil, V = Vinegar, E = Emulsion, J = Essence/Reduction
SW = Sweet, SM = Smoked