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May 29, 2012 | By Tiffany Hsu
At $295, the new Le Burger Extravagant at New York's Serendipity 3 restaurant costs more than a pair of Tory Burch ballet flats, 10 Facebook shares, a trio of Disneyland tickets or 70 gallons of gas in California. The recently unveiled burger is the world's most expensive, according to Guinness World Records. The campagna roll exterior is spread with white truffle butter, dusted with gold and topped with a blini, crème fraîche and caviar. Nestled between the bread: Japanese Wagyu beef infused with white truffle butter, James Montgomery cheddar cheese, black truffles and a fried quail egg. Sounds good?
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.
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
May 16, 2010 | By Robert Lloyd, Los Angeles Times Television Critic
No offense, "Mad Men," nothing personal, "Lost," but the best thing I saw on television last year was "Food Party," a six-episode IFC series that might most easily, if not at all adequately, be described as splitting the difference between Julia Child's "The French Chef" and "Pee-Wee's Playhouse." It began its second season — 20 15-minute episodes showing back to back over 10 weeks — April 27 and it is as strange and delightful, poetic and beautiful, silly and disturbing — and even more ambitious, in its homemade, handmade way — as ever.
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.
December 13, 1986
In referring to carp as "garbage fish" tasting like "a pincushion dipped in Pennzoil," it's obvious that Paul Dean has never tasted ekree. This delicacy, made from carp eggs by my Romanian grandmother, is a version of inexpensive caviar. And although I cannot comment about the taste of monkey brains, thymus glands can be delicious when sauteed and properly seasoned. It sounds to me like Dean is a McDonald's kind of guy who might profit by expanding his epicureal horizons.
December 7, 2009
Bouchon Beverly Hills Where: 235 N. Canon Drive, Beverly Hills When: Open daily for lunch, 11:30 a.m. to 2:30 p.m., and dinner, 5:30 to 10:30 p.m. Price: Raw bar, fruits de mer and caviar, $7 to $135; salads, $10.50 to $13.50; hors d'oeuvres, $6.50 to $48.50; main dishes, $18.95 to $36.50; sides, $7 to $7.50; cheeses, $9.75 to $15.25; desserts, $5.50 to $9.50. Contact: (310) 271-9910; Reservations advised.
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