The Gourmet Club Goes for Elegance (With Caviar)

This week on The Gourmet Club we bring you caviar. Dafne Engstrom, co-founder of boutique caviar house Tsar Nicoulai Caviar, will be joining us by phone to talk about the sturgeon they raise and harvest. The sustainable caviar they produce is served in restaurants such as The French Laundry, Charlie Trotter's, Le Cirque and Wolfgang Puck, and can be found at Williams-Sonoma and Dean & Deluca. They also have a cafe at the San Francisco Ferry Building.


And tune in for another tippling tasting. This time it's Maureen who's bringing in the good stuff. She's loving the new liqueur VeeV, a vodka-like drink infused with açaí berries and acerola cherry that's filled with antioxidants.


She served it to great acclaim at a recent dinner party and thinks it's something we should all know about.

Sans alcohol but on the trend meter as well is Vivanno, the new 16-ounce fruit smoothie Starbucks introduced last week. Made with banana, milk, and an orange-mango-blend juice, along with whey protein and fiber powder, it will set back customers 350 calories and $3.75. We'll talk about whether this was a smart move for the struggling coffee megachain.
The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me for our regular Wednesday morning gathering on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


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