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Caviar

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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FOOD
February 17, 2011 | By S. Irene Virbila, Los Angeles Times restaurant critic
Weekend mornings, I'm usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or there's breakfast with a friend at Petrossian in West Hollywood, where luxury can be as simple as perfect scrambled eggs garnished with caviar. The cappuccino is well made and strong. You can ease into the morning with a Bellini or a lavender mimosa ? and also have the best bagel and smoked salmon in town.
NEWS
April 8, 1999 | WILLIAM C. REMPEL and WILLIAM KISTNER, SPECIAL TO THE TIMES
The tip came from Poland. An unidentified Warsaw airport official with a keen eye--or, as federal investigators suspected, an inadequate share of the action--had blown the whistle on a group of fellow countrymen. Seven Polish passengers aboard Finnair Flight 003, bound for New York via Helsinki late last October, had checked 16 heavy bags on departure. Thanks to the whistle-blower, U.S. authorities knew their names, itineraries and seat assignments.
FOOD
June 23, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
When I was in college, breakfast of toasted bagel, cream cheese and lox eaten with the Sunday paper spread all over the table seemed like a wonderful luxury. Later I discovered the nuances of gum-free cream cheese and the bialys and Nova from Russ & Daughters and Barney Greengrass in New York. (Barney Greengrass has an outpost on the top floor of Barneys New York in Beverly Hills.) Satiny smoked salmon or other fish can be enjoyed other ways as well. Here are a few places to find superior smoked fish in the L.A. area.
FOOD
December 21, 1986 | Rose Dosti
Caviar by Susan R. Friedland (Charles Scribner's Sons: $15.95, 152 pp., illustrated). Not long ago there weren't all that many people out there who could afford to talk about, much less purchase, caviar. Now we have a book that tells you all about caviar, the most expensive food in the world: what it is, how to buy it, store it, use it and relish it in more than 100 recipes, from hors d'oeuvres, soups and appetizers to entrees, salads and sandwiches. Susan Friedland has thought up all kinds of ways to use caviar--cucumber caviar sauce, potato pancakes, salmon caviar with fennel, caviar-stuffed avocado, potato-skin shells stuffed with caviar.
CALIFORNIA | LOCAL
July 7, 1987
Reading about the farm labor shortage, I suggest that he Hands-Across people, and their friends who attend the elaborate "charity" events, get down to the nitty-gritty and volunteer to work in the fields this summer. Instead of caviar, they can nibble on a tomato or some strawberries sans cream. (They seem to have voracious appetites.) Stoop labor is better than aerobics for exercise and think of all that fresh air. MILDRED CAMERON Lake Elsinore
ENTERTAINMENT
May 26, 1989 | MARLENA DONOHUE
Like Josef Beuys and his piles of felt, Georg Herold has power that comes from the ability to decode and then recode the meanings of common things--bricks, bits of clothing, pellets of caviar--into a personal iconography that says a lot by refusing to say anything. This is not double talk; this is the strategy of an art that has decided that language and everything that flows from it is in such contextual flux that it must be sidestepped altogether. If anything, the work proves that this is not possible.
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