ACCA Caviar by Chef Matthew Accarino- For San Francisco-based Chef Matthew Accarino, a hallmark of his cooking philosophy is playing an integral role in sourcing the very best ingredients possible. For the past several years, Chef Accarino has been directly involved in the production of the sturgeon caviar he uses at Michelin-starred SPQR.

Chef’s Signature

  • Crème by Cat Cora White Sturgeon

    $114.00
    FROM CHEF CORA: I have such a passion for the art of caviar. I love food and I have been lucky enough to experience caviars from all over the world. I would like to take this craft and make it available, affordable and delicious for everyone. I grew up in a Mediterranean inspired household and health, wellness and sustainability have always been part of my life.

    This caviar has deliciously topped everything from foie gras, to braised abalone, to chocolate mousse and paired perfectly with cabernet sauvignon, beer and of course champagne.

    Acipenser Transmontanous The “white sturgeon” inhabits the Eastern Pacific Ocean from Alaska to the Baja peninsula. Matures 7-9 years, 5-6 ft in length and 80-100lbs.

    Imported
    • 1 Ounce
    Clear
  • Crème by Cat Cora Whitefish

    $13.50
    FROM CHEF CORA: I have created a specialty line of sustainable, nutrient and flavorful caviars. Creme by Cat Cara will wow all palates. California Caviar is a female-owned company that handcrafts sustainable caviar with the most delicate touch and passion. We share the same vision and philosophy.

    The mildness of whitefish roe lends itself as a great addition to any seafood dish. The firm bead can stand up to heat so toss it in a pasta dish or top it on grilled fish.

    SPECIES — Coregonus Clupeaformis. Inhabits the fresh waters of the Great Lakes. Matures 2-3 years, 1-2 feet in length, and 4-5lbs. Wild caught.

    • 1 Ounce
    Clear
  • Jacques Pépin’s Pressed Caviar (Payusnaya) - California Caviar Company is proud to produce the first domestic pressed caviar in the United States. Developed by legendary chef Jacques Pépin, our pressed caviar combines the nutty flavor of White Sturgeon, the assertive full sea flavor from Paddlefish, and the creamy, rich taste of Hackleback roe.

    Jacques Pépin’s Pressed Caviar (Payusnaya)

    $45.00$198.00

    Developed by CCC for legendary chef Jacques Pepin, this delicious full flavor “payusnaya” has a smooth paste texture with unlimited versatility.

    This pressed caviar is comprised of the roe from three American species of sturgeon. The White Sturgeon, Hackleback and paddlefish.

    • 1 Ounce
    • 125 Grams
    Clear
  • ACCA Caviar by Chef Matthew Accarino- For San Francisco-based Chef Matthew Accarino, a hallmark of his cooking philosophy is playing an integral role in sourcing the very best ingredients possible. For the past several years, Chef Accarino has been directly involved in the production of the sturgeon caviar he uses at Michelin-starred SPQR.

    ACCA Caviar by Chef Matthew Accarino

    $110.00

    Chef Matthew Accarino hands-on involvement goes from fish selection to harvesting and curing each and every batch of the roe himself. Until this point, his caviar was only available to San Francisco diners and private customers.

    Now, in a collaboration with California Caviar Company, his handmade ACCA Caviar by Chef Matthew Accarino is available for purchase at retail in limited quantities.

    • 1 Ounce
    Clear

Chef’s Signature

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