Much like many other introductions to the brand, Black River Caviar was a sensation during its debut at The 25th Annual Central Coast Wine Classic hosted at Hearst Castle in San Simeon, California. Overlooking the Hearst Castle Ranch and the Pacific Ocean, a exquisite menu was prepared by renowned chefs throughout California. Guests paid $1,250 to experience the culinary artistry from Carmel (Cal Stamenov of Marinus at Bernardus & Wendy Brodie, Television Chef), Monterey (Kurt Grasing of Grasing’s), Napa (Ken Frank of La Toque), Buellton (Frank Ostini of The Hitching Post), Carpinteria (James Sly of Sly’s), Santa Barbara (Michael Hutchings of Michael’s Catering and Christine Dahl of Christine Dahl Pastries).
Chef Michael Hutchings prepared canapés, featuring Black River Caviar on a sesame cone fillet with prime, with a spicy tuny tartar oscietra caviar garnish.
CLICK HERE to read more from Chef Michal Hutchings Blog on the event.
