Follow up

On January 4, I posted about making The Duquesne Club's Hoelzel dressing using Spanish, Italian and Greek olive oils.

I wrote to Keith Coughenour, Executive Chef at the Duquesne Club inquiring about what kind of olive oil the Club used.  Chef Coughenor responded that they use product called Palata from Conway Foods, which he said is a combination of olive, soy and vegetable oil.  He said this is a very mild oil, "almost neutral, thus allowing the vinegars to enhance and to a degree contrast the sweetness of the crabmeat." He noted that they use Heinz tarragon and cider vinegars.  He emphasized using fresh ground pepper.

He also kindly provided the recipe used by the Duquesne Club, as set forth below.  I know, the last ingredient listed belies the foregoing, but, what can I tell you, this is direct from the chef.  And please read what follows the recipe for the "rest of the story":

Hoelzel Dressing

Yields 1 quart

1 c.   tarragon vinegar
1 c.   cider vinegar
1 T.  kosher salt
1 T.  coarse ground black peppercorn
2 c.   olive oil

Combine well.  Refrigerate.


Although I assumed it was only available commercially, I started looking for Palata.  It wasn't showing up on any internet search, nor on the Conway Foods website.  So I wrote to Conway Foods to see if I had the right product name, etc.  Conway advised that due to low demand they have discontinued Palata and that the final shipments of the product were made in December, 2010.  I hope the Duquesne Club made a very large order.  Some of the diners may soon notice a subtle change in their favorite appetizer.  Perhaps I should make available my consulting services on the subject.