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, nutritious 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 Accarrino - ACCA Caviar
Matthew Accarrino 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.
Chris Radomski - Adelita Caviar
"My background is rooted in fine wine and food,” says Chris Radomski, CEO of Legends Spirits and Award Winning Vintner and Spirits Producer. “Since the creation of La Adelita, I’ve strived for concepts that would elevate the world of spirits on a level similar to the world of wine, especially when it comes to tequila. We started experimenting with the flavors of our tequila paired with caviar, and after a long process of tastings and pairings with Chef Matt Zubrod, Culinary Director of The Little Nell, and Deborah at California Caviar, we found three amazing caviar combos that pair perfectly with our blanco, reposado and cristalino tequilas. Focusing on these great pairings, and, looking to evolve the old school tequila shot with lime and salt, we created the ‘Adelita Bump’ - a concept that came to me from years of being around great chefs who indulged on caviar, and at times in a less sophisticated fashion for fun. We’ve found a way to replace salt and lime with caviar and a shot of La Adelita! lets all do the adelita bump!" As a partnership that brings a renowned award-winning vintner together with a generational family and visionaries in Mexico, La Adelita’s intricate production process and American Oak barrel-aged product truly sets it apart from the rest, and now it offers caviar for you to put to the test.
Erik Anderson’s culinary career blends his diverse experience and artistic spirit. Born and raised in Chicago, Anderson spent much of his childhood at his parents’ restaurant where he discovered his passion for experimenting with various ingredients and culinary techniques.
Anderson embarked on his career in the hospitality industry in 2006 at Chef Thomas Keller’s three Michelin-starred restaurant, The French Laundry, in Yountville, California. Anderson then moved to Minneapolis for a sous chef position at Auriga under Doug Flicker, the chef he now considers his mentor. After three years working with Flicker, Anderson departed for a position at Hotel Ivy’s Porter & Frye, where he served as part of the restaurant’s opening team ultimately assuming the role of chef de cuisine. Continue reading ...