caviar

Do you remember the first time you had caviar? You’d heard so much about it, this mysterious luxury. Then, you tasted it and thought to yourself, is this it?  Then you're like. This IS it. We tapped Andrew Petrossian, heir to the Petrossian fine food company and the grandson of one of the first guys to bring caviar to France, then America, for fun facts about fancy fish eggs.

Confit-ing — or cooking in fat — is a great technique to incorporate into your skill set. By preparing halibut using this method, you can retain the natural and delicate flavor of the fish without drying it out by overcooking, which is a common occurrence. 

This simple, yet very refined dish speaks to Chef Wolfgang Puck's craft: find the best ingredients you can, make everything from scratch and don't overcomplicate. These potatoes with caviar and creme fraiche are a frequent guest at the Oscars, wrapped in gold foil for extra panache. We'd gladly take one of these osetra-topped beauties over a useless statuette anyday.