bLavish

Caviar for the Vegans

March 13, 2006 | Posted by Allison as Expensive Eats at 2:55 pm | Comments »

Luxist had a great product today for the vegans and fish-scared alike.  I thought it was worth looking into.

“Since the ban of the beloved beluga, other caviars and caviar alternatives have been attracting more attention. Cavi-art has the appearance of caviar but there are no fish eggs involved. The caviar substitute, which is made from seaweed, is from Denmark  and is fat-free, lower in sodium and inexpensive ($5.98 for 3.5 ounces). According to the Chicago Sun-Times, chefs have been using it as a garnish but like Soy Kaviar, it’s not really a substitute for the real thing. Cavi-Art comes in black lumpfish, red lumpfish, yellow lumpfish and red salmon caviar flavors.”

Well, there you have it.  It you ever wanted a caviar substitute, your wait is over.  Me, I’ll be sticking with the real thing myself.

 

From A 100-Year-Old-Fish to a 24K Gold Tin, Almas Caviar

February 24, 2006 | Posted by Allison as Expensive Eats at 11:30 am | (2) Comments »

The word ‘almas’ is Russian for diamond, which is a fitting name for the world’s most expensive caviar.  This beluga caviar is white in appearance and comes from a fish which is over 100 years old.

The beluga is believed to have remained unchanged for the last 120 million years.  It is one of the oldest and most amazing survivors of the Dinosaur Era.  The beluga is the largest and only predator in the sturgeon family.  It is so rare a fish that the annual catch does not exceed 100 units.

As a general rule, the whiter the caviar the older the fish and the more elegant and exquisite the flavor.  Almas Iranian caviar is hard to come by and extremely expensive.  It is beautifully packed in none other than a 24K gold tin and is sold for an incredible price of $23,308 per 32oz. 

A Most Fine Olive Oil

February 23, 2006 | Posted by Allison as Expensive Eats at 9:50 am | Comments »

 

The “it” olive oil of the moment is made by Armando Manni.  The Italian film director is known for his skills in the entertainment industry as well as in the kitchen.  He worked with scientists at the University of Florence to ensure that his Tuscan-grown olive oil is as healthy as it is delicious.  And it looks like he did his job.

Some of the world’s most renowned chefs such as Thomas Keller, Jean-Georges Vongerichten and Giorgio Locatelli, swear by Manni olive oil. The oil, reputedly the world’s most expensive, comes in two flavors:  Per me (”for me”) a bolder fruit-forward oil & Per figlio (”for my son”) a lighter version made for his little boy. 

When tasted, both vintages are strangely dry on the tongue, yet fatty on the lips.  The overall effect is a beautiful wash of fruit and flower.  Manni claims that the purity of his oils actually cleanses the palate.  The cost of a bottle to cleanse your own palate, $260.

The Most Expensive Chocolates, Yummmmmm

February 22, 2006 | Posted by Allison as Expensive Eats at 11:38 am | (1) Comment »

 

Chocolate-maker Richard Donnelly wants to change the way we eat chocolate- and I’m all taste buds.  For the most part, mass-produced, synthetic chocolate rules the market in the United States. 

Donnelly encourages our palates by saying, “The products made by commercial companies have to last a long time, and they also need to be inexpensive.  That means inexpensive ingredients.  It’s a completely different goal than we have, which is to make chocolates taste great.” 

Donnelly, like a growing number of chocolatiers, make handmade gourmet chocolate for sale in small amounts to a well-heeled crowd.  A pound of Richard Donnelly chocolate goes for around $75 per pound.  Is it worth it?  Yes.  Put down the Mars bar and come to where chocolate meets God.

The Most Expensive Chocolates (listed per pound):

• Chocopologie by Knipschildt, $2,600
• Noka Vintages Collection, $854
• Delafee, $508
• Godiva “G” Collection, $120
• Richart, $120
• Pierre Marcolini, $103
• Debauve & Gallais, $94
• Chuao, $79
• Richard Donnelly, $75
• Vosges Haut Chocolat, $69
• La Maison du Chocolat, $65
• Michel Cluizel, $65
• Jacques Torres Chocolate, $50

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Need Company For The Oscars?

February 22, 2006 | Posted by Allison as Expensive Eats at 11:00 am | Comments »

 

Eleni’s Cookies, a New York bakery, has just the thing for you on Oscar night.  Not only are they edible, delicious, hilarious and currently available at a website near you- Eleni’s cookies are perfect for your Oscar bash.

On Sunday, March 5 the Oscars can be on your TV and in your mouth.  These tasty treats are available in a 24-cookie set with the themes ’Best Actress’ ($59)  ’Best Actor’ ($59) & ’Best Picture’ ($65).

I can just see myself now tearing into Philip Seymour Hoffman, while gently nibbling on Heath Ledger.  This is a fantastic set of cookies, a very original Oscar night idea!

 

From A 100-Year-Old-Fish to a 24K Gold Tin, Almas Caviar

February 21, 2006 | Posted by Allison as Expensive Eats at 2:13 pm | (1) Comment »

The word ‘almas’ is Russian for diamond, which is a fitting name for the world’s most expensive caviar.  This beluga caviar is white in appearance and comes from a fish which is over 100 years old.

The beluga is believed to have remained unchanged for the last 120 million years.  It is one of the oldest and most amazing survivors of the Dinosaur Era.  The beluga is the largest and only predator in the sturgeon family.  It is so rare a fish that the annual catch does not exceed 100 units.

As a general rule, the whiter the caviar the older the fish and the more elegant and exquisite the flavor.  Almas Iranian caviar is hard to come by and extremely expensive.  It is beautifully packed in none other than a 24K gold tin and is sold for an incredible price of, $23,308 per 32oz.