There's a hot new spot for culinary excellence in New York, but you'll have to head a bit north of Manhattan to experience it. It's Kanu restaurant at The Whiteface Lodge in the heart of the Adirondacks in Lake Placid. Tucked in the Lodge's dramatic three-story Great Room and surrounded by commanding views of the McKenzie range, Kanu delights with innovative contemporary American cuisine crafted from the freshest provisions from local farms and organic producers.

Kanu restaurant offers an array of original and inventive menus, that include Oven Roasted Pheasant with Huckleberry Relish; Rotisserie Leg of Lamb with Mint and Green Almond Chutney; Cedar Plank Scottish Salmon with Morel Mushroom; Crabmeat Eggs Benedict and an exciting array of creative desserts.

At the helm of Kanu's kitchen is Executive Chef Brian Moyers, who cut his culinary teeth at Nobu and Olive's in Manhattan and at Relish in Sparkill, New York. With his emphasis on seasonal and sustainable ingredients of just-plucked freshness, Moyers celebrates the boon of local farms that dot the rolling landscape of Upstate New York, as well as seafood, meat and produce from organic producers from the region and beyond. For more information, visit www.TheWhitefaceLodge.com.

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From the beautifully rich farmland of New Zealand comes what some consider a magical fruit - the avocado. Avocados from this region of the world are prized for their intense flavor and heart-healthy monounsaturated fats.

For the last few years, this "wonderfruit" has been made into what is arguably the world's most perfect edible oil. And now, New Zealand-based Olivado Gourmet Foods - a leader in the development and marketing of avocado oil around the world - is selling its award-winning extra virgin, cold-pressed Avocado Oil ($12.99) in the United States.

Professional chefs, such as Jamie Oliver, are drawn to Olivado Avocado Oil for its taste and versatility.

"We use only the finest quality ripe avocados, so our oil carries the rich, buttery taste people know and love," says Olivado Gourmet Foods Founder and CEO, Chris Nathan, who happens to be a trained chef. "Our oil is also more viscous than olive oil, which means it coats better and that the cook doesn't need to use as much."

With an astounding 500-degree smoke point (compared to the 374-degree smoke point of olive oil), Olivado Avocado Oil is ideal for high-temperature cooking. Olivado achieves this high smoke point through a unique stabilization process that removes both the skin and pit. In fact, they are the only company with this technology which guarantees great flavor and an impressive two-year shelf life.

In addition to their award-winning Avocado Oil, Olivado has developed an impressive variety of flavor-infused oils. The Lemon-Infused Oil has a fresh tang that goes well with fish and chicken dishes. The Rosemary-Infused Oil is complements most all meat and tastes superb drizzled over potatoes, salads and pasta. The Basil-Infused Oil has a strong aroma and is excellent with meats, vegetables, and barbecue dishes, while the Chili and Bell Pepper-Infused Oil puts a zing into any cuisine. For more information, visit www.Olivado.com.