![From left to right: Kaluga, Tsar Imperial Ossetra, Shasetra and Special Reserved Alverta Caviar. From left to right: Kaluga, Tsar Imperial Ossetra, Shasetra and Special Reserved Alverta Caviar.](http://myliferunsonfood.com/wp-content/uploads/2011/11/PetrossianCav_4632.jpg)
When I think of caviar, I used to think of sushi. Those tiny, neon orange, glossy balls encasing sticky white rice are more of a visual decoration. At least, that’s what it seems, because they barely have a taste. When Janelle of CorkChronicles.com and I attended a Caviar and Champagne event during the NYC Wine and Food festival, my opinion about caviar started to change. Read more