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This April, the California Caviar Company will open its first caviar tasting room and wine bar in Sausalito, just north of San Francisco overlooking the bay. The company is a go-to source for chefs from Thomas Keller to Jacques Pépin for its high-quality sustainably harvested eggs. In December 2013, founder Deborah Keane introduced Vivace, the first no-kill caviar for sale in the U.S. Harvested through an ingenious method invented by a German professor of marine biology, the eggs have exceptional snap and freshness. According to Keane, old-guard Russian caviar afficinados tell her it’s got the “Caspian pop” of wild-caught sturgeon eggs from the Caspian Sea. Due to international bans on the wild caviar trade, that taste is virtually impossible to enjoy legally today.
Vivace is a splurge: A one-ounce jar of costs between $125 and $135. The tasting room will offer more affordable spoon-sized samples, plus wine pairings, and the cost of a tasting can go towards the purchase of a jar. Off hours, the room will double as an experimental kitchen for chef customers to play with the company’s growing product line. They also plan to host pop-up caviar dinners with guest chefs.