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
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