About California Caviar

About California Caviar

  • About California Caviar
  • The Caviar Queen
  • The Farm

About California Caviar

California Caviar Company produces, sources, hand selects and manages the harvesting of sustainable caviar of impeccable quality form around the world. We have been dedicated to sustainability since launch in 2007. One of our main goals was to bridge the gap between Old World traditions and New World innovations, and to protect the delicate resources that allow us this natural gift. With the purchase of the farm, CCC not only closed the vertical integration gap, but has raised the standard for the American caviar industry by focusing on sustainable aquaculture, innovation and education. We are considered a leader by the U.S. Fish and Wildlife Service, who has begun using our model as the template for other farms. Seeking to raise awareness about the benefits and uses of caviar, we have formed a Master Caviar Course for Michelin star chefs, including Jacques Pépin, Dominque Crenn of Atelier Crenn, Matt Accarrino of SPQR, Peter Armellino of Plumed Horse, and Eric Anderson of COI.

Our farm is completely sustainable in its nature and operation without the use of pesticides, herbicides, hormones or antibiotics. We take our natural water source from our aquifers on property to supply our tanks and ponds. After it filters through our farm, our nutrient-rich water goes to our neighbors to irrigate their fields for their cattle the goes back into the ground to replenish our aquifers. It is a perfect loop—what we take out, we put back.

California Caviar Company Firsts

 
 

 

Deborah Keane - EXPERTISE + EXPERIENCE

“Caviar is here to stay and, through continued education, it will be an everyday indulgence for many in the near future.” —Deborah Keane

A longtime expert in luxury products, founder and CEO Deborah Keane—dubbed the “Caviar Queen” by the press—has catapulted California Caviar Company into one of the premier caviar brands in America. Globally known as a master taste maker, she has perfected the art of caviar production and is a leading pioneer in sustainable fish farming.

Over the last 14 years, Keane has enlightened aspiring chefs on the wonders and versatility of caviar at the legendary Degustibus Cooking School, Johnson & Whales, and the Culinary Institute of America. She has lectured at the Woman Chefs and Restaurateur Conference and at Pebble Beach Food & Wine, and conducted seminars at the American Institute for Wine and Food, Chevalier du Tastevin, and Les Dames d’Escoffier.

In the media, Keane has been featured alongside culinary royalty including Armon Petrossian and Thomas Keller, and has been featured and interviewed in The New York Times, Wall Street Journal, Food & Wine Magazine, Travel & Leisure, Huffington Post, ABC, E!, and CNBC.

Keane has been invited to prestigious events from the James Beard Foundation Awards to the Oscars and the Golden Globes.

Prior to entering the caviar world, Keane had an extensive career in luxury publishing with Morris Communications, in the U.S. and in Paris. Throughout her career, she has been a devoted advocate for advancing women in business and in education, serving on boards and working for organizations such as Women on the Move Conference, Bloom Where You Are Planted, and the Women’s Institute for Continuing Education (WICE in Paris).  

 

CCC TOMORROW

Implementation of the no-kill caviar initiative.

CCC is the only farm with the experience and rights for this proprietary and skilled process.

No-kill, cruelty-free caviar will change the industry from the perspective of consumers and farms. CCC will be a leader in responsible farming practices and harvesting techniques, while increasing production, sustainability, and customer satisfaction.







OLD COPY


 

Under the leadership of Deborah Keane, founder and CEO, California Caviar Company (CCC) is proud to be the first woman-owned and woman-run caviar company in the world. With Keane’s expertise, impeccable palate, and inexhaustible caviar knowledge, CCC marries this age-old delicacy—once enjoyed by the Ancient Greeks and Romans—with modern culinary trends, illustrating the versatility of this timeless ingredient. Collaborating with other industry pioneers, marine biologists, and ecotoxicologists, she raised the standard for quality, compliance and sustainability.

What else can women do to help innovate, educate and nurture the world? The answer is caviar, possibly the world’s finest savory nutrient rich, immune-boosting food. As a woman-owned and operated company, we capitalize on our strengths to find innovative methods to raise awareness and distribute this undervalued health food— from the creations of our Michelin-star chefs and in boutiques to everyday American hearts, minds and palettes. All the while, we firmly maintain our commitment to sustainability so that this jewel can be enjoyed by your children, and their children’s children, for generations to come.

OLD WORLD TRADITIONS MEETS NEW WORLD INNOVATION

“The U.S. caviar industry is similar to the wine world in the late 1960s. In the early days, it was enjoyed as a seasonal, celebratory indulgence. With increasing product availability comes accessibility, and finally caviar will be an everyday indulgence for anyone with taste.” —Deborah Keane

SUSTAINABILITY

We control every step of production—from the farm to the tin. Transparent and traceable, no one touches our caviar, except us.

ACCESSIBILITY

Worldwide, there has been a boom in fish farming, making caviar available—and affordable with a more moderate price.

INNOVATION

With education, traditional attitudes are changing and there is a new respect for the many health benefits of caviar. And for everyday, it’s a flavorful and rich addition to your favorite dishes.

CCC TOMORROW

Implementation of the no-kill caviar initiative CCC is the only farm with the experience and rights for this proprietary and skilled process. No-kill, cruelty-free caviar will change the industry from the perspective of consumers and farms. CCC will be a leader on responsible farming practices and harvesting techniques, while increasing production, sustainability, and customer satisfaction.


CALIFORNIA CAVAIR COMPANY FIRSTS

First sustainable caviar company in the U.S. in 2007

First woman-owned and operated caviar company in the world

First woman-owned, vertically integrated spawn-to-serving caviar farm in California

First exclusive North American importer for no-kill caviar

First to be granted the master patent for no-kill caviar in the U.S .

First perishable item listed on Gilt (10+ million members) and Rue La La (8+ million members)

First “Caviar Chefs” caviar program for Michelin star chefs

First pressed caviar in the U.S., produced for Chef Jacques Pépin First to introduce caviar “bumps” to the public at Pebble Beach Food & Wine Fesitval


California Caviar Companies Core Beliefs:

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About California Caviar

California Caviar Company produces, sources, hand selects and manages the harvesting of sustainable caviar of impeccable quality form around the world. We have been dedicated to sustainability since launch in 2007. One of our main goals was to bridge the gap between Old World traditions and New World innovations, and to protect the delicate resources that allow us this natural gift. With the purchase of the farm, CCC not only closed the vertical integration gap, but has raised the standard for the American caviar industry by focusing on sustainable aquaculture, innovation and education. We are considered a leader by the U.S. Fish and Wildlife Service, who has begun using our model as the template for other farms. Seeking to raise awareness about the benefits and uses of caviar, we have formed a Master Caviar Course for Michelin star chefs, including Jacques Pépin, Dominque Crenn of Atelier Crenn, Matt Accarrino of SPQR, Peter Armellino of Plumed Horse, and Eric Anderson of COI.

Our farm is completely sustainable in its nature and operation without the use of pesticides, herbicides, hormones or antibiotics. We take our natural water source from our aquifers on property to supply our tanks and ponds. After it filters through our farm, our nutrient-rich water goes to our neighbors to irrigate their fields for their cattle the goes back into the ground to replenish our aquifers. It is a perfect loop—what we take out, we put back.

California Caviar Company Firsts

 

 

California Caviar Company Firsts

First sustainable caviar company in the U.S. in 2007

First woman-owned and operated caviar company in the world

First woman-owned fish farm in the state of California

First and only vertically integrated spawn-to-serving American caviar company

First exclusive North American importer for no-kill caviar

First to be granted the master patent for no-kill caviar in the U.S.

First to have perishable items listed on Gilt (10+ million members) and Rue La La (8+ million members)

First Caviar Chefs master program for Michelin-star chefs

First and only Caviar Kid® line, a nutritious and educational snack pack for children

First pressed caviar in the U.S., produced for Chef Jacques Pépin

First to introduce Caviar Bumps to the public at the Pebble Beach Food & Wine Festival




ON SUSTAINABILITY PAGE AND ABOUT CCC

Old World Traditions Meets New World Innovation

“The U.S. caviar industry is similar to the wine world in the late 1960s. In the early days, it was enjoyed as a seasonal, celebratory indulgence. With increasing product availability comes accessibility, and finally caviar can be an everyday indulgence.”
—Deborah Keane, CEO and Founder

 

CCC Today


Sustainability


We care our about resources. We put back what we take...
We’re committed to preserving our environment in everything we do...

Integrity



No herbicides. No pesticides. No preservatives. No hormones.

Reliability


We control every step of production—from our farm to your table. Transparent and traceable, no one touches our caviar, except us.

Accessibility


Worldwide, there has been a boom in fish farming, making caviar available—and affordable with a more moderate price.

Innovation


With education, traditional attitudes are changing and there is a new respect for the many health benefits of caviar. And for everyday, it’s a flavorful and rich addition to your favorite dishes.

CCC TOMORROW

Implementation of the no-kill caviar initiative.

CCC is the only farm with the experience and rights for this proprietary and skilled process.

No-kill, cruelty-free caviar will change the industry from the perspective of consumers and farms. CCC will be a leader in responsible farming practices and harvesting techniques, while increasing production, sustainability, and customer satisfaction.







OLD COPY


 

Under the leadership of Deborah Keane, founder and CEO, California Caviar Company (CCC) is proud to be the first woman-owned and woman-run caviar company in the world. With Keane’s expertise, impeccable palate, and inexhaustible caviar knowledge, CCC marries this age-old delicacy—once enjoyed by the Ancient Greeks and Romans—with modern culinary trends, illustrating the versatility of this timeless ingredient. Collaborating with other industry pioneers, marine biologists, and ecotoxicologists, she raised the standard for quality, compliance and sustainability.

What else can women do to help innovate, educate and nurture the world? The answer is caviar, possibly the world’s finest savory nutrient rich, immune-boosting food. As a woman-owned and operated company, we capitalize on our strengths to find innovative methods to raise awareness and distribute this undervalued health food— from the creations of our Michelin-star chefs and in boutiques to everyday American hearts, minds and palettes. All the while, we firmly maintain our commitment to sustainability so that this jewel can be enjoyed by your children, and their children’s children, for generations to come.

OLD WORLD TRADITIONS MEETS NEW WORLD INNOVATION

“The U.S. caviar industry is similar to the wine world in the late 1960s. In the early days, it was enjoyed as a seasonal, celebratory indulgence. With increasing product availability comes accessibility, and finally caviar will be an everyday indulgence for anyone with taste.” —Deborah Keane

SUSTAINABILITY

We control every step of production—from the farm to the tin. Transparent and traceable, no one touches our caviar, except us.

ACCESSIBILITY

Worldwide, there has been a boom in fish farming, making caviar available—and affordable with a more moderate price.

INNOVATION

With education, traditional attitudes are changing and there is a new respect for the many health benefits of caviar. And for everyday, it’s a flavorful and rich addition to your favorite dishes.

CCC TOMORROW

Implementation of the no-kill caviar initiative CCC is the only farm with the experience and rights for this proprietary and skilled process. No-kill, cruelty-free caviar will change the industry from the perspective of consumers and farms. CCC will be a leader on responsible farming practices and harvesting techniques, while increasing production, sustainability, and customer satisfaction.


CALIFORNIA CAVAIR COMPANY FIRSTS

First sustainable caviar company in the U.S. in 2007

First woman-owned and operated caviar company in the world

First woman-owned, vertically integrated spawn-to-serving caviar farm in California

First exclusive North American importer for no-kill caviar

First to be granted the master patent for no-kill caviar in the U.S .

First perishable item listed on Gilt (10+ million members) and Rue La La (8+ million members)

First “Caviar Chefs” caviar program for Michelin star chefs

First pressed caviar in the U.S., produced for Chef Jacques Pépin First to introduce caviar “bumps” to the public at Pebble Beach Food & Wine Fesitval


California Caviar Companies Core Beliefs:

California Caviar Company provides the best caviar in the U.S. by sourcing and hand-selecting sustainably harvested caviar of impeccable quality from farms and fisherman from around the world. CCC sets the standards in sustainability, transparency and traceability. In partnership with top culinary institutions nationwide, we educate chefs and consumers on how to incorporate caviar into everyday diets and pair it with your favorite libations, emphasizing inclusivity and everyday indulgence.

With an eye on protecting the delicate resources that allows the company this natural gift, California Caviar Company sets new standards for the American caviar industry focusing on sustainable aquaculture, innovation, education and affordability.

We know what is in our jars and we are proud to put on our label!
This is rare in our industry but should be the standard

boasts founder and CEO Deborah Keane

How California Caviar Fulfills It's Promises:

To stay true to it's core beliefs CCC holds five consistent themes -

Quality

Develop and source from farms that use best practices
Hand select impeccable quality caviar for all 12 product lines
Perfect the art of making great white sturgeon caviar
Maintain the highest standards of quality control
Recognized as an “outstanding service provider” Saucy Awards

Accessibility

Partnerships with online websites with large customer base
Maintain an approachable tasting room and retail outlet
Serve caviar by the gram to help our clients hone their palates
Progressive programs to educate culinary professionals to incorporate caviar into “everyday” dishes

Sustainability

Personally inspect all the farms we source from
100% score for inspection, traceability records and seafood compliance from CA FDA
Set industry standards for compliance - 11 certificates on file
Bring No-Kill Patent into America* (* Contract to license the patent is pending)

Innovation

First in U.S.: Pressed Caviar, Caviar Kid, No- Kill Caviar, Caviar Chefs custom caviar program, Gilt, Rue LaLa
Partnering with top chefs to find new ways to cook with caviar
Push culinary boundaries with pairings, buzz buttons, caviar bumps etc.
Find new uses for byproducts from caviar production

Giving Back

California Caviar Company believes that good health starts with good nutrition and so we maintain a commitment to giving back by supporting local charities as well as national ones.

We are proud to donate to, and work with, amazing charities like Share Our Strength and The Edible Schoolyard Project, as well as Susan G. Komen for the Cure.

Locally in the San Francisco Bay Area, we support the Guardsmen of the Bay Area, PARCA, the San Francisco Symphony, and a number of local private and public schools in their fundraising efforts.

Committed to staying as green and sustainable as possible both in our production and in our offices, we have supported Green Valley's Earth Day at Iron Horse Vineyards as well as actively engaging the Reduce, Reuse and Recycle mantra.

Who California Caviar Works With:

CCC has supplied caviar lines to such culinary power houses as William-Sonoma, Dean and Deluca, Whole Foods and Trader Joes.

California Caviar Company enjoys collaborative partnerships with elite chefs, including Jacques Pépin and Dominique Crenn in developing and distributing signature caviar lines that push the boundaries of the gourmet world.

Featured in The New York Times™, Wall Street Journal™, Huffington Post, Food & Wine Magazine™, Travel + Leisure, ABC, E! and CNBC, as well as prestigious venues from The James Beard Awards to The Oscars and Golden Globes, Deborah is recognized throughout the caviar world as a leader, innovator and an expert in sustainable farmed caviar.

About California Caviar

California Caviar Company Firsts First sustainable caviar company in the U.S. in 2007First woman-owned and operated caviar company in the worldFirst woman-

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