This morning we put together our newest caviar dish featuring another fun ice cream, sourdough. The ice cream is flavored with our dehydrated sourdough starter, giving the ice cream a subtle fermented tang. This ice cream is not aggressive like many intense crusty sourdoughs. It relies on the subtle balance of sweet and sour to compliment the wild arctic char roe we served it with. The giant blueberries are another interesting ingredient. They are known as super blues and come from New Zealand. Their size and taste are equally large. The young watercress adds a bit of crisp spice to the dish.