Here at Three Farmers we love to hear about people who share the same passion for their business and real food, like we do. And its that word, ‘passion’ that comes to mind when you talk about Executive Chef Jonathan Thauberger from
Crave Kitchen and Wine Bar in Regina, SK. At Crave you are guaranteed a great meal at a unique downtown restaurant with an upscale atmosphere. Their menu always consists of stunning plates of delicious food made with the best quality ingredients available. Chef Jonathan is a skilled and masterful chef known for his amazing flavour profile and for being innovative and versatile in his craft and wonGold in the Regional Gold Medal Plates competition last November.
Crave sources many local ingredients and it’s this relationship that helps ensure the best products make their way into their kitchen for Chef Jonathan and his team to use. Its been within the last 3 years that Thauberger has transitioned the bulk of Crave’s olive oil usage over to camelina oil and they are now at the point where they are using around 10L per week in the kitchen. He speaks to liking the oil for use in vinaigrettes and dressings, marinades and sauteing, and has also been using it as a butter substitute in mashed potatoes and hollandaise. In addition Thauberger says, “
the herbaceous flavour compliments all sorts of vegetables and meats, and the high smoke point makes it extremely versatile as a cooking medium. We are very proud to be using such a high quality product that is grown and processed in our own backyard.” It’s wonderful for us here at Three Farmers to know that Chef Jonathan and his team are using camelina oil to make every dish memorable.
When in Regina and looking for a guaranteed delicious lunch or a one of a kind dinner experience, visit
Crave Kitchen and Wine Bar; you will have a wonderful meal and see how Executive Chef Jonathan Thauberger uses our Three Farmers camelina oil to fuel his inspirations.
Here are two of Jonathan's recipes using camelina oil!!
Grilled Okanagan Peaches with Camelina Oil and Sour Cherry Vinaigrette
Brush cut side of peach with camelina oil and grill just enough to warm through.
Vinaigrette:
Yields 2 cups
- 75ml (⅓ cup) sour cherry puree
- 75ml (⅓ cup) cherry vinegar (or other fruit vinegar)
- 250ml (1 cup) Three Farmers camelina oil
- 1 tbsp honey
- salt to taste
Mix together all ingredients, not too vigorously as to retain the "broken" look of the vinaigrette. Alternately, using a blender or food processor, emulsify oil into the other ingredients to make it more of a dressing.
Dress the grilled peaches with the vinaigrette and serve warm or chilled.
Garnish with fresh sour cherries (pitted).
Camelina Bearnaise Sauce - Bearnaise sauce is fantastic served with steak, fish or vegetables.
- 1 shallot-sliced
- 8 leaves tarragon
- 1/2 cup white wine vinegar
- 2 egg yolks
- 1 cup Three Farmers camelina oil
Put the shallot, tarragon and vinegar into sauce pan, bring to a boil and then simmer for several minutes until reduced to 2 tbsp. Set aside.
In a bowl, put the egg yolks, vinegar reduction and 2 tbsp water. Whisk over low simmering bain marie until mixture is fluffy and will hold a line. Remove from heat, slowly stream in 1 cup of camelina oil while continually whisking.
Season with salt and pepper to taste and finish with 1 tbsp chopped tarragon.
For some additional ‘kick’ try using Three Farmers garlic and chili camelina oil!
Camelina Bearnaise Sauce - Bearnaise sauce is fantastic served with steak, fish or vegetables.
