Caviars - Affordable Indulgance for Appetizers and Adding EleganceCalifornia Caviar Company
The Chefs at the Kitchen, Hugo Matheson and Kyle Mendenhall like caviar in many different ways both alone and with dishes that can benefit from the flavor and bursting texture. But "park bench" caviar is a favorite of theirs. Grab a can of Pringle potato chips, some cheap sour cream and your caviar. Find a comfortable place to sit and savor. We have six different caviars and roes to choose from - or select a package of all six. The selection includes the very small pearls and intense flavor of the Siberian, the signature Royal California (domestic and larger ), paddlefish, hackleback, and trout and salmon roe. The roe is good both alone and as a superb crown of rich flavor and texture to countless dishes.
CALIFORNIA CAVIAR COMPANY sources and hand selects sustainably harvested caviar of impeccable quality around the world. With an eye on protecting the delicate resources that allow this natural gift, they have set new standards for the American caviar industry by focusing on sustainable (no-kill) aquaculture, innovation, education and affordability.
Royal Californian (California white sturgeon). A favorite among chefs for its versatility with food and wine pairings. This caviar has topped everything from foie gras, to braised abalone, to chocolate mousse and paired perfectly with cabernet sauvignon, beer and of course champagne. Though this is the caviar we choose to eat simply on a spoon.
Hackleback Sturgeon. Great for large parties, Hackleback can be used as a substitute for the pricier osetras. Its full flavor and nutty character lends itself well to anything from corn & red pepper pancakes to a burrata & brioche grilled cheese and pairs perfectly with either a glass of brut champagne or an amber ale.
Paddlefish Sturgeon. A great substitute for the pricier sevruga, the assertive paddlefish is a perfect accompaniment to smoked fish and a glass of brut rosé or a cold shot of vodka.
Siberian . Our imported Siberian Sturgeon is hardy breed of sturgeon that has thrived far from home in Uruguay and offers caviar afficionados a jet black egg with a smooth entré and a mild, fresh finish. Try it with fresh oysters or smoked sturgeon for a classic combination.
Trout Roe. Incredible flavor and unbelievable color. Mini toasts, Crème Fraiche, and Trout roe. The best. Try tossing it with sake and topping it on sashimi or mix it with bourbon and spices to top on grilled salmon. The freshness and faint sweetness of this caviar is great for use in delicate salads or pasta.
Salmon Roe. Salmon roe has the biggest flavor and pop of all the roes and can be used in place or in conjunction to salmon meat. Topped on cornmeal pancakes with herbed crème fraiche or tossed in a mache salad with avocado are some of our favorite applications.
See a description of and recipes for Caviar and Roe in our Recipes Blog.