Here’s another great proof point in the world of sustainable caviar. Having removed caviar from his menu when wild sturgeon became an endangered species, Chef George Mavrothalassitis finally found farm-raised caviar worthy of serving at his restaurant Chef Mavro. Honolulu Magazine features the dish below with it’s incredible presentation. The flight of sustainable caviar includes selections from Uruguay, Bulgaria, and California.
For those of you not living the island lifestyle in Hawaii, you can order the caviar online at Plaza de Caviar. Click the image to read the full article at honolulumagazine.com:
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