Up until 20 years ago, caviar was a wild and highly prized delicacy from the beluga, sevruga or osetra species of sturgeon. But in recent years, caviar is sustainably farmed, resulting in a high-quality delicacy that has increased in demand, allowed it to be more approachable and accessible, and has provided surprising nutritional benefits. Acclaimed chef Michael White, known for his luxurious pasta dishes, shares the evolution of caviar in fine dining and how he is preparing the ingredient at his new post Lido Restaurant, and its adjacent Champagne Bar at The Surf Club in Miami. Sasanian Caviar is among the leading farmed caviar importers in the U.S. and educates on the process of farming caviar and the variety of caviar offerings available.
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In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for 40 years @‌wherechefsshop
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