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At San Francisco ’ s Palette , Chef Peter Hemsley turned the idea of the traditional hard-boiled egg accompaniment for caviar by placing a large dollop of white sturgeon eggs on top of smoked sturgeon cream using an edible clay eggshell as the serving vessel .
“ Most people , if not inclined to luxury food , shy away from caviar as a category ,” he says . “ By presenting this caviar experience in a singular bite ( at the start of the meal ), we are asking the guest to take a culinary leap of faith with us — an icebreaker — and sets the stage for the rest of what ’ s to come .”
It ’ s clear caviar is having a moment . Chefs across the country are keeping the prized fish eggs as part of luxury experiences , but adding it into more approachable dishes as a way of introducing the product to new generations while educating them about why caviar can be more than just a taster on a blini .
For example , at the recently-opened RPM Italian at The Forum Shops at Caesars Palace in Las Vegas , the culinary team paired Kaluga Queen Caviar with fresh burrata . While the generous portion atop a pillowy white poof of dairy remains elegant , it ’ s certainly a far cry from traditional service , representing a bridge to help new taste buds understand the complexity of the delicacy .
WE World 61 Winter 2022 / 23