My husband had an interesting experience last year on a plane trip from NYC to Cincinnati. He sat next to a representative of a fish farm in Kentucky that sold 'caviar' (roe from Paddlefish) to New York restaurants who was just returning from another successful sales trip.
Now it's the holidays, and we have the out of towner relatives (from San Fran. and NYC) coming in to Cincinnati for some festivities, and I'm wondering if anyone has tried "Caviar" from midwest waters (or any domestic) caviar.
We would love to show off some of our local products~~and we were thinking of pairing the caviar with some kind of bourbon cocktails~~maybe a 'Woodford Reserve" creation...
Ah, well, visions of sugar plums or caviar, in any case!
Any comments would be helpful, and, no, I'm not associated in any way with the caviar purveyors, I just think it's very intriguing! Thanks. d.
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