KHAVYAR NOTES



A Pound of Caviar & Fried Chicken

Sound crazy?  Yes.  But that didn’t stop Celebrity Chef David Chang from pulling out this magic trick at Momofuku Noodle Bar in July.  This sounds like the type of dinner party & presentation that's beyond your reach.  It’s not.  It may be the easiest event you’ve ever hosted.  What’s even better is the fact that it dresses up or down to your specific event – cocktail or tailgate – it’s impressive. The portions are typically 1 Whole Fried Chicken to 500g of Amia Calva.  Which is, of course, 1.1lbs of caviar. If you’ve have not fried a whole bird, Bon Appétit has this recipe to use as a guideline.  You can season the bird to taste.  Some of our favorite seasonings are...

Continue reading →



6 Food Delicacies as Rare as Caviar (Infographic)

Caviar is synonymous with luxury, but it’s far from being the only food that costs more per ounce than the average grocery item. These six delicacies are considered to be the most prized foods in the world, savored by the elite for their rarity and complex flavors.   Saffron Saffron threads are actually the stigmas of a particular variety of crocus— about 50,000 square feet of crocuses need to be harvested to yield 1 lb. of this delicate yet potent spice. Saffron is used internationally in many culinary traditions. $10-30 per gram   Almas Caviar While many varieties of true sturgeon caviar are available at a more affordable rate, the sought-after Almas caviar, sourced from 100-year-old albino sturgeons, is the...

Continue reading →



The Best Oyster Bars in America

The beginning of fall doesn’t just signal a shift to cooler temperatures— it’s also the beginning of oyster season. Though there are countless ways to enjoy these delicious molluscs, the start of the season is a prime time to partake of the raw, chilled oysters you’ll find at America’s best oyster bars— whether you prefer them with a spritz of lemon or a bit of house-made cocktail sauce, you’re sure to be treated to a delicious evening at these locales.   Northeast: Maison Premiere, New York While Grand Central’s oyster bar may be the most famous in the city (and remains a classic spot for channeling Mad Men vibes), the swanky Brooklyn-based Maison Premiere is an intimate alternative far too...

Continue reading →



Wild Caught Caviar - Learn About Wild Caviar

Though farmed caviar has become popular in recent years after over-fishing critically depleted some imported caviar varieties, some types of caviar are still harvested form the wild. Wild-caught caviar varieties continue to thrive due to an attractive combination of accessibility, fine flavor, and domestic availability. The harvesting of wild sturgeons (and other fish) is widely accepted for those breeds that are not currently facing environmental threats, a status which is defined by the International Union for Conservation of Nature. One such variety is the Shovelnose Sturgeon, which make their homes in the waters of many states, including Illinois and Kentucky— these and many other fish native to North America can still be responsibly wild-caught and harvested for their roe. Khavyar’s...

Continue reading →



Farmed Caviar - Learn About the Finest Farm-Raised Roe

Whether it originates from Italy, Israel, or the United States, much of the world’s finest true caviar available today is farm-raised. After persistent overfishing and smuggling led to significantly diminished sturgeon populations in the Caspian Sea and Black Sea basin, the United States banned the import of Caspian and Black Sea basin Beluga caviar in 2005. This led to an increase in interest surrounding farmed caviars— today, many varieties of sturgeon are considered to be “threatened”, “endangered,” or “critically endangered” in the wild, according to the International Union for Conservation of Nature. Among dozens of threatened sturgeon varities, the Russian sturgeon (from which Osetra caviar is harvested), the Beluga, and the Siberian sturgeon are prized for their roe. In order...

Continue reading →