Caviar is elevating desserts with a sprinkle of salinity on ice cream, pastries, cakes and other sweet treats. Caviar confections are popping up on restaurant menus everywhere from the Beluga-filled donut at Barcelona’s Disfrutar—which recently topped the World’s 50 Best Restaurants List—to an array of enterprising eateries across America. These sturgeon roe treats are just the latest sign that caviar courses are evolving from traditional blini and crème fraîche pairings to showier presentations, Read more
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
StarChefs Boston 2024 Panel Discussion
At StarChefs Boston, there’s excitement about the changing food scene. Emmanuel…
Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…