Try Caviar & Caviar at the South Beach Fest
"I grew up with caviar," Michael tells Short Order. Raised in South Florida, he was born in Iran and is genetically connected to the product. His ancestors were caviar importers and he's worked in the business six years. Last year, in spite of the economic downturn, he struck out on his own "to make caviar more attainable with a higher standard of excellence."
|Photo by Christina Staalstrom|
As we sampled four caviars; Kaluga, white sturgeon from Venice, American paddlefish, and Per Se from Spain, Michael gave the following advice, which you should keep in mind.
2. When using a spoon opt for a mother of pearl because a metal one will tarnish the taste of caviar.
3. Serve caviar with champagne. The bubbles break up the salt in your mouth and the effervescence makes everything melt in your mouth. It's also very romantic.
4. Spice up your scrambled eggs with some American Paddlefish ($22/oz). The earthy flavor and saltiness adds some decadence to your morning without breaking the bank.
5. If you want to impress your date order up some rare Kaluga ($150/oz). This river beluga is produced in China under Iranian methods and the pearls are big so you'll get that popping in your mouth Beluga lovers seek. It's also among the most expensive on the market these days.
|photo by Christina Staastrom|
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