FrontRunners: All in a Roe

  • Photo by Frederic Arnaud
    Petrossian Caviar Powder Photo by Frederic Arnaud
  • Photo by Frederic Arnaud
    Petrossian Caviar Powder Photo by Frederic Arnaud
  • Photo by Frederic Arnaud
    Photo by Frederic Arnaud
  • Photo by Frederic Arnaud
  • Photo by Frederic Arnaud
  • Photo by Frederic Arnaud

    Specialty foods purveyor Petrossian (www.petrossian.com), which has nearly a century of experience in the caviar trade, introduced in November two versatile variations on its coveted roe. Made from 100 percent sturgeon caviar, Petrossian Caviar Powder ($88 for a 30-gram bottle) can be served as whole, dried beads or ground with the bottle’s built-in mill and used as a seasoning. Caviar Papierusse ($49 for a 4-by-4-inch square) is a pressed sheet of caviar that can be used similarly to sushi nori. Giselle Wellman—the head chef at Petrossian’s restaurant in West Hollywood, Calif.—is already incorporating the ingredients into her menu, which includes smoked salmon cubes dusted with caviar powder and a canapé of brioche topped with a poached egg yolk and a square of Papierusse.

    Wolfgang Puck, Francis Mallmann, and Adam Perry Lang will bring their distinctive flavors to the...
    Providence’s Michael Cimarusti collaborates with Michelin-starred mentors on three dining events…
    An Italian chef gives home-style cooking a contemporary flair…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…