Taste the Eco-Trend - Caviar"s Triumphant Return to the Wedding Menu
As new brides-to-be carefully assemble their own version of the "unique" "classic" and/or "modern" wedding menu, a timeless luxury food is coming back into play; caviar. Caviar's renewed popularity stems from it's glamourous past combined with it's new, socially responsible face.Â
"The eco-chic trend is very now and is going nowhere: being ecologically conscious and applying that to your wedding couldn't be more chic." [http://stylishweddingideas.com/articles/wedding-trends-for-2010]Â
Sustainably farmed caviar, especially American varieties, is more affordable and is a socially conscious way for your guests to feel both eco-friendly and indulgent. Caspian Beluga, Osetra and Sevruga caviar are almost entirely relegated the black market and therefore require zero quality control. These near-extinct Caspian cousins fetch impossibly high price tags, and should not, in good conscience, be consumed at all. Many new sustainably minded caviar companies now feature exclusively high end, delicious varieties of caviar products that are only bought and sold from carefully selected sustainable fisheries and farms.
"Hors d'oeuvres.... The trend for 2010 continues to be "mini"-sizing!" http://marreroevents.com/blog/?p=94Â
Caviar, with it's bright jewel tones and depth of color, possesses the potential to be one of the most artfully displayed foods. It's flavors can also be incorporated into many recipes; from a simple garnish to enhance your hors d'oeuvres, to the featured flavor within a soup, to the fabulous dressing over your entree. A dollop of bright ruby toned trout caviar over a mound of snow white mashed potatoes is gorgeous. Fluffy blini with white creme fraiche and shiny black paddlefish looks tailored and black-tie ready. Or with a modern twist, American Sturgeon served over cherry tomato halves soaked in pepper vodka with a slice of lemon. And if one thinks outside the box, caviar has entered the dessert ring as well. Try The Little Pearl's Lemon Drop Caviar Mousse over fruit, with ice cream or by itself with a spoon. [http://www.littlepearl.com/store.html?q=prod&sku=5467-ld]
"Caviar has become the must-have item on your menu. It is no longer the unaffordable, mysterious, unobtainable food item it was once considered... The more expensive caviars are also affordable when one considers that a little goes a long way. One small to medium sized presentation on an appetizer table would give all of your guests a taste or two of this delectable treat." - Armand Dean Poisson, http://www.weddingusa.com/stories/reception_dinner_02.shtml
"The eco-chic trend is very now and is going nowhere: being ecologically conscious and applying that to your wedding couldn't be more chic." [http://stylishweddingideas.com/articles/wedding-trends-for-2010]Â
Sustainably farmed caviar, especially American varieties, is more affordable and is a socially conscious way for your guests to feel both eco-friendly and indulgent. Caspian Beluga, Osetra and Sevruga caviar are almost entirely relegated the black market and therefore require zero quality control. These near-extinct Caspian cousins fetch impossibly high price tags, and should not, in good conscience, be consumed at all. Many new sustainably minded caviar companies now feature exclusively high end, delicious varieties of caviar products that are only bought and sold from carefully selected sustainable fisheries and farms.
"Hors d'oeuvres.... The trend for 2010 continues to be "mini"-sizing!" http://marreroevents.com/blog/?p=94Â
Caviar, with it's bright jewel tones and depth of color, possesses the potential to be one of the most artfully displayed foods. It's flavors can also be incorporated into many recipes; from a simple garnish to enhance your hors d'oeuvres, to the featured flavor within a soup, to the fabulous dressing over your entree. A dollop of bright ruby toned trout caviar over a mound of snow white mashed potatoes is gorgeous. Fluffy blini with white creme fraiche and shiny black paddlefish looks tailored and black-tie ready. Or with a modern twist, American Sturgeon served over cherry tomato halves soaked in pepper vodka with a slice of lemon. And if one thinks outside the box, caviar has entered the dessert ring as well. Try The Little Pearl's Lemon Drop Caviar Mousse over fruit, with ice cream or by itself with a spoon. [http://www.littlepearl.com/store.html?q=prod&sku=5467-ld]
"Caviar has become the must-have item on your menu. It is no longer the unaffordable, mysterious, unobtainable food item it was once considered... The more expensive caviars are also affordable when one considers that a little goes a long way. One small to medium sized presentation on an appetizer table would give all of your guests a taste or two of this delectable treat." - Armand Dean Poisson, http://www.weddingusa.com/stories/reception_dinner_02.shtml
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