Although we can think of many reasons to love Sacramento, we were pleased when SacTown Magazine recently rated this as their number one: that it is the Caviar Capital of America.
Beginning over 25 years ago, Sterling has been a pioneer of farm-raised white sturgeon, and has put domestic caviar from Northern California on the map, winning over the world’s top chefs (like Thomas Keller, Jean-Georges Vongerichten, Nobu Matsuhisa, and Daniel Humm, to name just a few). Read More
Not many were able to enjoy the short-lived pop-up restaurant created by Thomas Keller for Harrods London over ten days last October. But for those fortunate few, it was as if they had been transported from England to the Napa Valley itself to experience what it’s like to dine at The French Laundry.
One enthralling account of the experience came from AGirlHasToEat.com, complete with pictures of each course (examples from her site shown here), and articulate descriptions of the ingredients, methods, and impressions from this experienced epicurean with an obvious passion for what she does – or should we say gets to do!
Pulling things together behind the scenes was an (g)astronomical effort, spanning Read More
Screening broodstock at the sturgeon farm sure brings out the researchers from UC Davis! – and Sterling Caviar is a grateful collaborator.
For a long time now, the university and Sterling have been working hand in hand to learn more about the intricacies of sturgeon biology. A lot of progress has been made in the 30+ years that Davis scientists have been researching white sturgeon (Acipenser transmontanus), and the success of Sterling Caviar and the local industry (which has now made Sacramento the “Caviar Capital of America”) owes much of its early success to these collaborative lines of study. Read More