 Press Contact
Erika Nelson-Johnson
415.543.3007 x 107 | email | presskit download
Press Releases
New Harvest Press Release November 29, 2007
Passot Roe Infused Trout Caviar Press Release December 1, 2007
Recent Press:
New York Times
Fresh From the Farm, California Caviar | By FLORENCE FABRICANT
“If an interest in conservation has inspired you to cross caviar from wild
Caspian Sea sturgeon off your holiday shopping list, you still have plenty of
choices. Germany, France, Italy, Israel, Dubai and Uruguay are some of the
places that have jumped into the business of farming sturgeon for caviar.
California was one of the earliest to develop a caviar industry and now, more
than 15 years of experience have paid off with consistent quality...
...Dafne and Mats Engstrom, the founders, are back in charge, and their
caviar has regained its finesse. Their Select Estate, $89 an ounce, has small,
inky berries and a clean, extremely delicate elegance on the palate. It is a
notch above the regular Estate grade at $78."
........................................................................................
Bon Appetit
American Caviar Tasting
| By HUGH GARVEY
“Tsar Nicoulai California Estate Osetra looks and tastes the most luxurious of all, with a perfectly briny-nutty balance. Best served plain and simple.”
........................................................................................
Playboy
A Roe by Any Other Name | Mantrack
“Caviar from the Caspian Sea is banned in the U.S., but the American caviar industry has come of age in the nick of time. California's Tsar Nicoulai harvests from organically fed farm-raised native white sturgeon. Its California Estate Osetra ... rivals its vaunted European cousin in taste and texture, while its American Golden Whitefish is both delicious and shockingly reasonable...”
........................................................................................
Trump Magazine
Bye-Bye Beluga | By CAROLE DIXON
“Califonia-estate Osetra and sevruga from Tsar Nicoulai Caviar Café in the Bay Area can rival beluga from Eastren European shores."
........................................................................................
Elle
The Pink and the Black| By JULIET GLASS
“Made from farm-raised fish, it can be as good as osetra. Even, distinct oceany pearls pop on the roof of your mouth.” Try if: These elegant roe can stand up to traditional caviar service: ice-cold, about an ounce per person on toast points or blinis.”
........................................................................................
Departures Magazine
Guess What's Coming To Dinner | By CHRISTINE MUHLKE
“Tsar was started by a Swedish couple that decided to try their hand with the roe from farm-raised white sturgeon native to the Sacramento River. Today its American paddlefish malossol, which is Russian for “little salt” is a winner: pretty enough to eat alone, with its bluish-gray eggs and fresh flavor that carries a walnut undertone. Though other purveyors quibble about the veracity of its osetra label, Tsar Nicoulai’s California Estate Osetra had full flavor going for it. (Thomas Keller must agree: He serves it at the French Laundry.)
........................................................................................
Food and Wine Magazine
Fast Ingredient American Caviar |
“Tsar Nicoulai sustainably farms its white sturgeon Select California Osetra, then sells its nutty creamy roe to superstar chefs like Wolfgang Puck.”
........................................................................................
New Yorker
The Best Bet |
“[Tsar Nicoulai Caviar’s Infused Whitefish Roes are] surprisingly delicious, alone or atop a toast point … And the beautiful colors will certainly brighten the holiday buffet.”
........................................................................................
Older Press:
Golden Boys | Shopping
for the men in your life.
Source: www.DailyCandy.com
He
appreciates the finer things in life. Appeal to his senses with an assortment
of caviar treats from Tsar Nicoulai.
........................................................................................
Top roe for the dough | by
Richard Nalley
Source: ForbesFYI
TSAR
NICOULAI [California Estate] OSETRA **** ...this actually does resemble
the Caspian osetra. The golden brown, medium-sized eggs have a silky,
satiny texture and a touch of fruitiness and nuttiness.
........................................................................................
California's Cultured Pearls
| by Leslie Sternlieb
Source: TheWineNews.com
"The
California caviar is of a very high quality and is very promising,"
Trotter adds. "...The small, delicate eggs add an incredible texture
that explode with flavor."
........................................................................................
CEO Traveler
| Destinations
Source: ceotraveler.com
The
Parisian-style Tsar Nicoulai Caviar Café is a highlight of the
building's sites for dining and buying.
........................................................................................
The Roe to Success | By
Christopher Hall
Source: Via Magazine
California
caviar varies from light gray to jet-black (color affects only visual
aesthetics, not flavor) and the taste is nutty and mild, with a hint of
salt and a creamy finish.
........................................................................................
Blowing hot and cold - a fabulous smoked
fish | By Tara Duggan, Olivia Wu, Karola
Sachel
Source: San Francisco Chronicle
Tsar
Nicoulai's triple-smoked California estate sturgeon is a great ace in
the hole to have as special treat.
........................................................................................
San Francisco's Ferry Plaza Building
Source: KRON-TV
At
the Tsar Nicoulai’s Caviar bar, the goal is to demystify caviar.
You can sample your way around the world, figure out which caviar you
like the best.
........................................................................................
Food Paper
Source: Gayot.com
Most
notable, however, is Tsar Nicoulai's California Estate Osetra. This triumph
holds a firm spot in the premium category, it is farmed domestically and
it is a knockout!
........................................................................................
Caviar Confusion Could Hurt Sales |
By Jason Ouellette
Source: Gourmet News
Jerry
Salak, perishable foods manager of A Southern Season in Durham, N.C.,
said the specialty food retailer carries mostly farmed California estate
osetra from Tsar Nicoulai in San Francisco. “It’s come a long
way,” Salak said of the U.S. caviar, “...it’s an excellent
product.”
........................................................................................
Campaign for Caviar, Can American farms save
the wild sturgeon? | By David Philipps
Source: Columbia University
The
domestic variety is now the only choice on the menu at some of America's
finest restaurants, including Oceana and the Ritz-Carlton in New York.
Wolfgang Puck recently highlighted caviar from Tsar Nicoulai on his show
on the Food Network, saying California "now produces some of the
best in the world."
........................................................................................
Operators not very merry over fine foods'
fortunes: weather, politics and species endangerment increase prices |
By Milford Prewitt
Source: Nation's Restaurant News
Nonetheless,
such famed chef-restaurateurs as Charlie Trotter, Thomas Keller, Charlie
Palmer, Marcus Samuelsson and Wolfgang Puck are quoted in marketing materials
from a sturgeon-farming company in California, Tsar Nicoulai, as heaping
lavish praise on its California Estate Osetra caviar.
........................................................................................
Farm-raised caviar
Source: Organic
Style — Gift Guide
"Tsar Nicoulai's farm-raised caviar from California
is fresh and fabulous—a great alternative to the endangered kind
and even available overnight."
........................................................................................
Food Stuff | By
Dan Flynn
Source: NewReviews.com
Tsar
Nicoulai calls its California Estate Osetra the “finest tasting product
we have in stock,” and the local caviar has been a hit at white-tablecloth
restaurants all over the nation.
........................................................................................
U.S. wildlife agency considering imposing
ban on beluga caviar trade (The San Francisco Chronicle) | By
Glen Martin
Source: University of Miami
So
how will well-heeled gourmands satisfy their caviar craving in a beluga-depleted
future? By going domestic, say fish egg mavens.
........................................................................................
Casting for caviar in the Caspian -- and
beyond (The New York Times) | By Florence
Fabricant
Source: University of Miami
California
caviars farmed from transmontanus sturgeon, or white sturgeon, are more
abundant than ever. At their best, they are reminiscent of nice Russian
osetra. Tsar Nicoulai and Sterling are the sources.
........................................................................................
Beluga Goes Bad
Source: ACF Newsource
Tsar
Nicoulai Caviar, one of California's premium brands, sold in fine restaurants
and grocery stores across the country.
........................................................................................
Cafes and Small Eateries
Source: ferrybuildingmarketplace.com
Tsar
Nicoulai's mission is to produce a steady supply of quality farm-raised
caviar, thereby relieving the demand of the over-fished wild Caspian sturgeon.
........................................................................................
Caviar is a Holiday Tradition, A splurge
to raise the spirits | By Amy Albert
The
combination of buttery, sea-spray flavors and creamy, pop-in-your mouth
texture is what makes caviar so sought-after.
........................................................................................
‘Getaways’: Try this trip from
San Francisco
Source: msnbc.com
They
call Jeff Goodman the fish whisperer and he'll show you how to sweet talk
a sturgeon with a tour of the Tsar Nicoulai Caviar farm in Wilton, outside
of Sacramento.
........................................................................................
Caviar & Champagne - A "Decadent"
Bridal Shower | By Polina Sukonik
No
bridal shower is complete without a bit of decadence -- and Polina's bridal
shower had a bit of everything, including champagne, caviar, and a unique
musical surprise.
........................................................................................
|
