Our journey began in Culinary Village where we were greeted with the smiling faces of the volunteers (even though it was a chilly windy day) and the large tents that held the sweet nectar we had come to taste. A stop at the book signing tent introduced us to some amazing culinary talent. Two extraordinary local Chefs, Graham Dailey of the Peninsula Grill and Frank McMahon of Hank’s Seafood were the first local celebrities we had the honor of meeting. Chef Dailey is an Executive Chef with a passion for using local seafood and “Lowcountry” produce in his dishes, showing a preference for lighter cuisine with a focus on freshness and purity. His new book, Peninsula Grill: Served with Style was released on December of 2012 to rave reviews. Chef Frank McMahon has been the Executive Chef at Hank’s Seafood since 1999 . Chef McMahon’s menu is designed to re-create the “classic Charleston fish house” with a focus on local and sustainable food sources. These two outstanding Chef’s are definitely among the “who’s who” in Lowcountry cuisine and a force to be reckoned with when it comes to amazing culinary delights.

Chef Hugh Acheson is the owner of three restaurants in Georgia. The 5 & 10 and The National which are in Athens, and Empire State South in Atlanta. Chef Acheson recently wrote his first cookbook,  A new turn in the South, which was awarded the 2012 James Beard Foundation award for “Best Cookbook in American Cooking.  You can also find him on Bravo’s Top Chef as a guest judge.

In addition to the endless talent, Culinary Village featured two tasting tents sponsored by Piggly Wiggly and Jet Blue with more than 80 food and beverage vendors in attendance from all over the country. In addition, you could make the rounds to  Celebrity Kitchen outdoors, Culinary Hub with interactive demonstrations and panels, and Avalon Wine Outdoor Living + Grilling Area with tastings and demos. Just to be sure that you have lasting memories of your experience, you could visit the Festival retail and Whole Foods Wine Retail tents where you could find cookbooks, kitchen gadgets, event posters, trivets and more. After all of this goodness you’d think we’d be full but we were just getting started! Check back for our blogs on our dinner at FIG and our brunch the next day at HUSK.

You don’t have to wish about good caviar at great prices!

Visit our website and place your order just in time for Christmas and New Year’s!

Osetra anyone? Here is some new product that we just got in. Looks good, huh?! What are you waiting for? Have you placed your Osetra order?

Each tin of Osetra is hand picked and selected for its appearance, flavor and texture. Osetra ranges in color from light brown to gorgeous golden hues. Osetra has a delicate light nutty flavor making this caviar a favorite among farm raised, ecologically friendly caviars.

Limited quantity available.    Perishable: Keep refrigerated between 28-38 F Shelf life is 4-6 weeks unopened.

This local Siberian sturgeon caviar is being farm raised and produced in the mountains in Happy Valley North Carolina. This mountain sturgeon produces beautiful gems that exude an elegant buttery flavor and are sure to satisfy both the everyday epicure and the aspiring connoisseur. Incredible!!

Place an Order

Daniel Boulud is one of my favorite chefs. He has some of the most amazing dishes that I have ever seen and yet sometimes the simplest of dishes can be the best of all. Here is one that I think you will enjoy and is simple to make.

Daniel Boulud’s Caviar and Potatoes

INGREDIENTS:

Serves 2

• 12 small German Butterball or Yukon Gold potatoes, washed
• 3  t0 7 oz  of golden osetra or sevruga caviar, or American wild paddlefish
• ½ cup  crème fraiche
• 1 lemon, sliced into quarters
• 1 tbsp finely minced chives

DIRECTIONS:

• Boil the potatoes in well salted water in a medium saucepan.  Cook until tender, usually about 8 to 10 minutes.  Drain and cut each one in half.  Display them in a straight line  along your favorite serving dish.
• Chill the caviar tin over crushed ice and serve with crème fraiche, fresh sliced lemon, and chives.
• Top the potatoes with creme fraiche, caviar and chives then squeeze a touch of fresh lemon juice over the top.

We have great news! Our new farm raised Beluga hybrid has just arrived this week and is now available. Pure Beluga caviar has not been allowed into the USA since 2005, making this an exclusive and an exceptional alternative to the wild species. It is a fantastic caviar that is produced from a special hybrid of Beluga sturgeon (huso huso) and Siberian sturgeon (baeri) that maintains that traditional Beluga taste and has dark, medium sized grains that are sure to satisfy any wild Beluga caviar connoisseur of the past.

LIMITED QUANTITIES AVAILABLE SO PLACE YOUR ORDER NOW!

We are pleased to announce that on November 1st, Michel Emery joined the Great Atlantic Trading team as our Sales Director.

Mr. Emery, formerly of Petrossian Caviar of New York, has vast experience working with chefs, distributors and retailers within the specialty food industry. He is an outstanding professional, and is recognized by his client base for his integrity and unsurpassed product knowledge of fine foods.

Michel is a great addition to Great Atlantic’s team. He will be responsible for distributor, wholesale, and retail market developments and facilitating growth while maintaining the highest standards for customer service and quality products.

You can reach him directly at 910-398-4575 or via e-mail at michel@caviarstar.com.

Delicious Caviar Dip

1 8 oz package cream cheese
1 C sour cream
2 hard boiled eggs
3 scallions
1 tsp Worcestershire sauce
2 cloves finely chopped garlic
3 oz caviar

Warm cream cheese till it has reached room temperature. Separate whites from yolks of eggs; crush yolks till fine and crumbly, finely dice egg whites. Finely chop the white end of the scallions, separating from the greens. Then finely chop the green tips and set aside.

In a small to medium bowl, mix sour cream, cream cheese, egg whites, chopped scallion whites, garlic, and Worcestershire sauce. Place in serving dish and refrigerate two hours or overnight.

Just prior to serving, layer the following on top of the dip in this order: egg yolks, green onions, and top off with caviar.