Private Label – California Caviar Company

Culinary Partners

Private Label

By CAVIAR LOVERS, FOR CAVIAR LOVERS

Jacques Pépin - Pressed Caviar

Jacques Pépin is a French born, American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications.

"For the true amateur of caviar there is nothing like pressed caviar or payusnaya. The original Russian payusnaya was usually made from a mixture of beluga, osetra and sevruga eggs and for all intents and purposes it has been unavailable in the United States until now. With its intense, assertive taste and dense, smooth texture, it is extremely versatile and a wonderful new addition to the repertoire of the imaginative and inventive chef."

- Jacques Pépin

Cat Cora - Crème Caviar

Catherine Ann Cora is an American professional chef best known for her featured role as an "Iron Chef" on the Food Network television show Iron Chef America and as co-host of Around the World in 80 Plates on Bravo.

"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."

- Cat Cora

Matthew Accarino - ACCA Caviar

Matthew Accarino is a nationally recognized executive chef in San Francisco. Born in the Midwest and raised on the East Coast, he moved west to California in 2007. Matthew’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs.This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of ingredient sources. The result is an intensely personal cooking style that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, The Wall Street Journal, New York Times, San Francisco Chronicle, and SF Magazine.