Chef's Table: "Caviar, American Style" By Jim Coleman with Candace Hagan
Anyone who has ever relished a tidbit of caviar would have thought
they landed in paradise a century ago in America. Caviar was once
so plentiful in this country that scoops of the glistening "black
pearls" were served free of charge in 19th century bars.
With the cost to proprietors at a mere 10 cents a pound, it was
far cheaper than salted peanuts, but had the same tab raising
effect upon thirsty customers.
Caviar, of course, is the eggs of sturgeon which from the earliest
times thrived in American waters.
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
Anyone who has ever relished a tidbit of caviar would have thought
they landed in paradise a century ago in America. Caviar was once
so plentiful in this country that scoops of the glistening "black
pearls" were served free of charge in 19th century bars.
With the cost to proprietors at a mere 10 cents a pound, it was
far cheaper than salted peanuts, but had the same tab raising
effect upon thirsty customers.
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