To Market, To Market

The Ojai Cook Culinary Center at the Pacific Design Center entered the Southern California cooking school scene with a bang this year with its high-tech kitchen and big-name guest teachers. And, of course, it’s got its own line of condiments and sauces to help enhance the school’s name recognition. Use a dollop of Lemonaise to dress up grilled fish. Citrus Mustard can punch up a ham sandwich. Rouge Relish is a spicy, chunky catsup for adults. And Puckers are toasted sourdough nibbles with a peppery bite. Gift box, $11; products also sold individually for about $3.50.

Available at the Ojai Cook Culinary Center in West Hollywood.

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Bottle Green

We’re not huge fans of commercial flavored oils. Too often they’re just another way to charge more money for mediocre olive oil. But the new cilantro oil from the ubiquitous Consorzio brand bottled by Napa Valley Kitchens is a good idea. You get a true cilantro taste that works nicely on fish. For salads, however, we’ll stick to plain olive oil, thank you.

Available at upscale supermarkets and gourmet shops.

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Go Fish

You might find fish stock sold in your market’s freezer section, but Santa Monica’s Ultimate Fish Stock is made with organic herbs and vegetables and water that has been purified by osmosis. In addition, Santa Monica Seafood sells fish to some of Southern California’s most acclaimed restaurants, which means it’s got a lot of bones to pick for stock.

Available at Santa Monica Seafood in Santa Monica.