The caviar cometh. I just got off the phone with Steve Stallard of blis caviar, he has begun the production of his hand processed caviars. The first of the season are made with King Salmon roe and have been cured with fleur de sel, sake, and smoked fleur de sel, for three unique interpretations of cured roe. An important fact about Steve’s roe is that it is seasonal. That means we have had five months to imagine and formulate ideas to highlight these stellar eggs. The roe should arrive tomorrow and be incorporated into our dishes as soon as possible.