NOLA.COM | TIMES PICAYUNE
Cajun Caviar? On National Caviar Day, we indulge in Atchafalaya fish eggs
BY ANN MALONEY
"Cajun Caviar has been on the menu at Commander's since chef Emeril oversaw the kitchen, and its quality has only gotten better," states Tory McPhail, Commander's Palace executive chef said in a press release.
The New Orleans Advocate
Caviar dreams, Louisiana style: three women from the New Orleans dining world reboot Cajun CaviaR
BY IAN MCNULTY
"One early sales call that proved particularly fruitful was to Commander’s Palace in the late 1980s, when Emeril Lagasse was executive chef. Bowfin caviar has been in regular rotation at Commander’s Palace ever since. Lagasse has remained a fan, too, and Louisiana caviar has been part of a changing roster of dishes at his restaurants. At Meril, his latest addition in the Warehouse District, chef de cuisine Will Avelar has lately been spooning it over deviled eggs for a gilded bar snack."
