Black River Caviar: Our Limited Time Delicacy
by Brian Wubbena, Director of Culinary
We write a lot about the different seafoods that we serve at our restaurants. They are all enticing in their own respect, but caviar is one of the most unique. The greats treat caviar like a true passion project and have deep respect for the fish, out of the box thinking and innovation to elevate the dining experience. That coupled with the pristine waters provided by Mother Nature that nurtures the caviar, you have a winning combination. We always enjoy meeting the artisans and craft masters that make these delicacies available. That said, we are proud to bring Black River Caviar to the menu.
Black River is the world’s first southern hemisphere caviar farm. Their story begins in the 80’s with a gentleman named Walter Alcalde. His business was based on supplying fishing boats, and because of this, he worked closely alongside several fishermen with ties to Russian sailors. Those sailors introduced him to caviar and it was love at first bite. Soon after, there was a major shift in the caviar industry.
Those in the caviar business were among the first to recognize there wasn’t an infinite source of sea life and overfishing was real, as well as rather dangerous. Because of this, they made sustainability and the farming of sturgeon a focus.
Not only did Mr. Alcalde dedicate himself to farming innovation by channeling free-flowing river systems to eliminate the need for electric pumps, but he decided after careful research that Rio Negro in Uruguay was going to be the site for his farm. Origin means a lot when it comes to caviar quality, so the conditions must be just right. The Black River had it all in terms of water quality, climate and basaltic soil. What is basaltic soil you ask? Well, it’s a soil that aids in creating extremely pure water conditions. The water, soil, unique design of the farm, and sustainable feed produce something truly special.
Long story short: you should indulge in this caviar. You owe it to yourself!
There are three different kinds we will feature, and they are very distinct in flavor. You’ll be able to taste the creamy hazelnut in one, while experiencing a creamy sea-like flavor in another. These delectable dishes feature the crème fraiche from Cowgirl Creamery, which is obscenely delicious. On top of that, our good friend and Black River ambassador, Jennifer Chin, will be schooling our staff, so you’ll get some expert knowledge when it comes to tasting notes as well as wine pairings.
Black River caviar will be featured starting May 5, 2022 and will have a six-week run. I look forward to hearing from the caviar aficionados out there. You’re in for a treat. Your table is waiting.