Try Caviar & Caviar at the South Beach Fest

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Michael E. Jalileyan will be serving caviar at South Beach Food & Wine Festival's Grand Tasting Village this weekend. To prepare you for the big event, he owner and president, of Caviar & Caviar. offers a plethora of hints for ingesting the stuff that has been the treasure of Russia since Peter the Great in 1672.

"I grew up with caviar," Michael tells Short Order. Raised in South Florida, he was born in Iran and is genetically connected to the product. His ancestors were caviar importers and he's worked in the business six years. Last year, in spite of the economic downturn, he struck out on his own "to make caviar more attainable with a higher standard of excellence."

There is a surplus of caviar, so prices are lower than they were a year ago, he says, "but standards are getting higher as small producers go back to artisanal ways and take stronger interest in the integrity of what they produce".

The word caviar, or khaviar, as it was called by the Persians, is derived from the word khya, meaning "egg." There are four main types, Beluga, Sterlet, Ossetra and Sevruga. The rarest and costliest is from the Caspian beluga sturgeon, but these soft and fairly large eggs have been banned since 2005. 

As we sampled four caviars; Kaluga, white sturgeon from Venice, American paddlefish, and Per Se from Spain, Michael gave the following advice, which you should keep in mind.

1. To get the true flavor of caviar place it on your wrist and eat straight with your mouth. (Yes, like the salt before a tequila shot). We tried this with the Per Se from Spain ($85/oz) and it was light on the tongue before it melted in our mouth.

2. When using a spoon opt for a mother of pearl because a metal one will tarnish the taste of caviar.

3. Serve caviar with champagne. The bubbles break up the salt in your mouth and the effervescence makes everything melt in your mouth. It's also very romantic.

4. Spice up your scrambled eggs with some American Paddlefish ($22/oz). The earthy flavor and saltiness adds some decadence to your morning without breaking the bank.

5. If you want to impress your date order up some rare Kaluga ($150/oz). This river beluga is produced in China under Iranian methods and the pearls are big so you'll get that popping in your mouth Beluga lovers seek. It's also among the most expensive on the market these days.

Most importantly, try them all and find the one that suits you best. There is a caviar out there for everyone and the folks at Caviar&Caviar are more than happy to help you find your match!

Follow Short Order on Facebook and Twitter @Short_Order.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.