Caviar and Farming: NY Times Dining in 60 seconds

by Nicole Weston, Posted Sep 27th 2006 @ 10:04AM

Caviar is growing in popularity, and to try to meet the demand, more farmers are turning to farmed caviar. Some predict that its production will double - from 64 tons to 125 tons - in the next 4 years. Of course, the Caspian Sea produced 125 tons last year, before a firm limit was placed on wild caviar to protect the existence of the sturgeons. Want to get in on what may be a new caviar trend? Here are some caviar tasting notes and where to get farmed caviar.

Mr Paul Newman, of "Newman's Own" products, has a restaurant called the Dressing Room: A Homegrown Restaurant. They serve more than just salads

Alex Witchell's drink of choice seems to be bourbon and soda and she discovers that sometimes bartenders underpour, and sometimes male bartenders at even fancy restaurants make weaker drinks for women than for men.

It sounds like spinach and other produce may be subjected to a new set of standards, both for production and packaging, as a result of the fact that the recent E-Coli outbreak has drawn attention to some issues in the industry.

Ducasse is closing Essex House in January in favor of a partnership with St Regis Hotels and Resorts.

A brief lesson on tasting chilis, how to do it and how to appreciate their diverse flavors.

Frank Bruni dines at Da Silvano and gives it one star.

Mark Bittman, the minimalist, makes cornbread.

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Filed Under: Newspapers, In Sixty Seconds
Tags: caviar, ducasse, essex house, farmed caviar, new york times, newman's own, ny times, nyt, NyTimes, underpouring