The James Beard Foundation Awards are the highest honor for food and beverage professionals in America. Every year they get together to honor the best in the industry here in America. Accompanying the awards is a gala where JBF Award winners … Continue reading
As I mentioned in an earlier post, I had a chance to spend some time last week with Chef Roland Passot from La Folie. Chef Passot was nice enough to let me ask a few questions. Here they are: Q: … Continue reading
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Yes folks, here at Caviarblog we are not scared of trying caviar with anything. For this adventure, we paired the Osetra crostini seen above with a couple different scotches and a brandy eau-de-vie. Although definitely not the first in the … Continue reading
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Last night the Caviarblog team made it out to the San Francisco Ferry Building for the Wine Merchants private tasting event. The event included over a dozen different wine makers in addition to a delicious selection from the famous Ferry … Continue reading
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Congratulations to Chef Jason Franey on being named one of the Best New Chefs of 2011 by Food & Wine Magazine. He is the Executive Chef at Canlis in Seattle. Here is the dish he served at the Best New … Continue reading
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It’s Friday and we know it’s been a few weeks but here is our Caviar Pic of the Week from Michelin starred @RichardEkkebus: “Our famous sea urchin with cauliflower, blue lobster and caviar, ready to go.” Click the thumbnail for … Continue reading
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As mentioned in our previous post, Caviarblog had the pleasure of joining Chef Gregory Short of Masa’s (masasrestaurant.com) to taste a variety of caviar. Both Ali and a new member of the Caviarblog team, Sandhya, joined him. Sandhya was the … Continue reading
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Tonight was a good night. Tonight the Caviarblog team decided to recreate the world famous blini’s from Restaurant Gary Danko. Our recreation was largely a reverse engineering effort given that we didn’t have the recipe. We got as close as … Continue reading
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It’s Friday night and we’ve all had a long week. The Royal Wedding has everyone in the celebratory mood and it’s time to pop open some bubbly. We’ve got a bottle of Moet & Chandon to go along with some … Continue reading
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I saw this pic on Chow.com. For those of you that don’t know about Chow, it’s a great place to learn different recipes. I saw this one for a smoked salmon and caviar potato skin. I’m thinking we are going … Continue reading
