I have an affinity for caviar and ice cream. In fact, I adore the combination so much that it has warranted its
own chapter in our culinary repertoire. Our most recent blend of savory and sweet is centered around the Ritz Cracker ice cream. We paired the salty, buttery ice cream with savory parsley tapioca, rich brown butter puree and sake cured steel head trout roe. The floral nature of the sake infused roe and its textural pop add the final notes of harmony to the dish. What is exciting about pairing caviar and ice cream is that people tend to view the combination with skepticism. We then have the pleasure of watching faces transform from suspicion to surprised delight as they experience the dish.
Caviar and ice cream, try it, you'll love it.
