U.S. Restaurants Love Canola Oil Too!

Restaurant and foodservice kitchens across the U.S. are turning to canola oil. CBS San Francisco reports that the local Finn Town Tavern uses canola oil to sear tuna steaks for its Finn Town tuna casserole. La Sirena Clandestina’s famous kale salad, according to Chicago Mag, makes generous use of canola oil. Frank Hurley, the executive chef at University of Massachusetts’ dining services, estimates they use 450 gallons of canola oil each week. Finally, Dallas News tells of Brazilian chef Junior Borges’ coxinha com catupiry (chicken croquettes with catupiry cheese), which includes—you guessed it—canola oil as an ingredient and in its preparation.