Times Are Changin’: Canola Oil Helps Restaurants Meet Dietary Restrictions

An article in the Chicago Tribune reports on ways that restaurants are adapting to various dietary needs of their clientele. For example, Merlin Verrier of restaurant Next Door uses canola oil in preference to peanut oil, given the ubiquity of nut allergies. According to Atlanta Magazine head chef Todd Ginsberg of Atlanta’s General Muir restaurant broke with tradition by using canola oil in his matzo balls in place of schmaltz.