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Caviar

FOOD
December 22, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Maybe it's the nip in the air. Maybe it's the proximity to the holidays, but this time of year I'm craving oysters. And I don't mean a measly half-dozen but a giant iced platter of glistening raw mollusks ready to be slurped down with Champagne or a minerally white wine. For a long time, Water Grill was the place to go for oysters. It's still a good choice, along with any of Joachim Splichal's restaurants. But happily we now have more places that are featuring oysters on their menus on a regular basis, and often at very good prices, which means you can eat lots.
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CALIFORNIA | LOCAL
April 26, 1988 | PENELOPE McMILLAN, Times Staff Writer
At restaurants and hotels around town, he is known as Mr. Zee, the man who sold them caviar. On the Hollywood block where he worked, he was a familiar figure, a tiny man, always in a suit and tie and hat, and always smiling. To his employees at Caviar & Fine Foods Inc., he has been the kindly boss who can't seem to retire, even though he is 84, because "this was his life," as Bob Dickerson, the firm's operations manager, put it. On Monday, Wladimir Zarotschenzeff, which is Mr.
CALIFORNIA | LOCAL
October 29, 2003 | From Times Wire Reports
Mother-and-son leaders of a West Coast caviar-poaching ring were sentenced to partially suspended jail terms Tuesday, capping a two-year effort to protect the largest freshwater fish in North America. Tamara Andreyevna Bugriyev, 51, and her son, Yuriy Stanislavovich Bugriyev, 28, sold roe from Sacramento-San Joaquin River white sturgeon in California, Oregon and Washington.
NEWS
August 16, 1997 | VANORA BENNETT, TIMES STAFF WRITER
The wind lifts the nets drying on the beach. A caviar poacher's rowboat has been pulled up on the hot sand. Muscles gleam on a fisherman's bare shoulders, and his pale, watchful eyes reflect the dance of the tides. Magomed the smuggler limps down the beach in southern Russia where he has come, most days this year, to buy supplies for his underworld trade: basins of gleaming black fish eggs, straight from the slashed belly of the sturgeon.
NEWS
April 6, 1992 | JOHN BALZAR, TIMES STAFF WRITER
And now for an original twist on that age-old challenge of civic fund raising in tight times. The problem here in tiny Glendive was the same as in big cities such as New York or Detroit or Los Angeles. How do the civic leaders raise money for Little League, youth camps, park and arts projects and all the rest when Main Street businesses are struggling to survive?
WORLD
December 21, 2008 | Associated Press
Some homeless people in Italy will be savoring beluga caviar this Christmas, thanks to officials who seized 88 pounds of the contraband delicacy from smugglers. The caviar has been given to charities to be served alongside the traditional foods they offer the poor on Christmas -- lentils, pasta and cake -- officials said Saturday.
NEWS
August 28, 1993 | SONNI EFRON, TIMES STAFF WRITER
The caviar poachers gathered on the beach before the fierce sun dawned over the Caspian Sea. They belted down a morning vodka, claiming it prevented seasickness. Then they launched their wooden boats into the pale waters, knowing full well that the precious, prehistoric sturgeon they would hunt this day is a threatened species.
NEWS
March 7, 2000 | ROBIN WRIGHT, TIMES STAFF WRITER
In what would be a groundbreaking initiative to spur rapprochement with Iran, the Clinton administration is close to a decision to lift economic sanctions on Iranian carpets, caviar and pistachios, U.S. officials said Monday. The gesture, one of several now being considered, would follow the sweeping election victory last month by Iranian reformers, ending two decades of domination by conservatives in Iran's parliament.
BUSINESS
May 13, 2001 | MELINDA FULMER, TIMES STAFF WRITER
Down a winding levee road on the outskirts of Sacramento, just behind a beat-up old trailer, sit the offices of one of the nation's more exclusive luxury food businesses. The collection of concrete tanks and aluminum sheds might not bespeak glamour, but a growing network of chefs and foodies say Stolt Sea Farm's white sturgeon caviar is the next best thing to fine Russian osetra.
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