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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.
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.