enjoying food
Special thanks to uber talented Chef Jason Franey of Canlis Restaurant in Seattle for sharing his signature New Years Eve Caviar dish with us! Featured in the picture is a reserve batch of Farmed Amber Osetra hand selected for Chef Franey.
I love food from any international cuisine you could name. As you can imagine, I am always looking for new caviar concepts and ideas that compliment these different cuisines, but this is a challenge because caviar, traditionally, only came from wild sturgeon from the Caspian and Black Seas, and as such, accompanied foods from... Continue Reading →
Having fun with caviar. This was put together in our test kitchen, one of our talented staff members wanted to make a caviar flower. I think they succeeded! ( Pic: Siberian Sturgeon Roe, Farmed by Mote Marine of Sarasota Florida)
Thanks for your patience and kind emails during our rather long blog post gap of a year, we are excited to be rolling out new and creative ways to enjoy many delicious types of sustainable roes. In addition this season we plan to share a few caviar farm visits via our blog that should make... Continue Reading →
As a purveyor of caviar at Pacific Plaza Imports, Ali is constantly evaluating new sturgeon farms to find the best caviar out on the market. One of the farms that he has been working with lately is a farm in Italy named Agroittica. As he recently made the decision to carry their White Sturgeon under... Continue Reading →
We continue our discussion today with Chef Jason Franey of Canlis in Seattle. Click to read Part 1 if you missed it. Matt: How do you describe your "Comfort Geek" style? Jason: I'm French trained but we call it contemporary Northwest. We use all Northwest ingredients other than caviar, truffles, and the like. All of our produce is local... Continue Reading →
Continuing Caviarblog's series of interviews with some of the great chefs out there today, we are fortunate enough to have an interview with Chef Jason Franey of Canlis in Seattle. I sat down with Chef Jason to ask about his background in the industry, the Seattle food scene, and of course caviar. In case you... Continue Reading →
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