Readers: Which came first, the caviar haters or the egg?
We now take a break from the controversy over the closing of Gabor's to egg on a discussion at the other end of the culinary spectrum. Restaurateur Frank Bonanno wants to know if diners would pay a hefty amount for a caviar tasting at Mizuna, his fine-dining restaurant.
The estimated cost? Between $400 and $600 per person. But it wasn't just the money that prompted carping.
Given the fact that Denver is a long distance to any ocean and the depleted stocks and contentious harvesting of caviar, the price is the least concern.
If chefs want to have a culinary circle-jerk they need to leave the fish out of it.
Remember, cooking for people is a huge responsibility with profound implications.
And once again, Mantonat to the factual rescue:
Caviar is a preserved food item, so distance from an ocean is not a concern. Additionally, caviar comes from fresh-water (not marine) fish. The question of over-fishing of sturgeon in Russia is certainly a valid one, but there are also domestic producers who are dedicated to sustainable practices. A brief conversation with the organizers of the dinner combined with a little research on your part would be enough to determine if the dinner will be in line with your ethical standards.
Now, given these facts, how much would you pay for a caviar tasting?