One of Sacramento’s best new restaurants, Hawks Public House, deepens the flavor and cuts the acidity of its lemon sorbet with Séka Hills’ arbequina.
The secret to Séka Hills oil’s popularity with chefs might lie in its versatility. Hawks Public House, which features the oil in its lemon sorbet, also uses it to finish pastas, in some vinaigrettes and in “some sauté work,” chef Justin Green said. “It is a really delicate oil, and it is very universal. It has a well-rounded flavor. It is buttery, grassy and peppery.”