Very excited about the new placement at Hotel Covington. Thank you Chef Mitch Arens!
It is lovely for me to see my fish and caviar prepared so beautifully by talented chefs. Thanks to all the chefs who have supported me from the beginning of our project, especially Jean Robert DeCavel, Todd Kelly, Stephen Williams. The picture above is from Todd Kelly, chef at the Cherokee Golf and Country Club in Atlanta. Todd used to buy a lot of caviar from me when he was at Ochid’s in the Hilton. I used to joke with him that he made my truck payment every month. Sadly we are no longer on the menu there but I am so thrilled that he still wants to use our caviar even though he is now located in a different state. One of the best parts about farming is the relationships you build with really special people. It is with a grateful heart that I say thank you to the restaurant community for a wonderful year.
If you would like to try paddlefish, it is available at Keegan's Seafood in Hyde Park. Our favorite way to prepare it is on the grill. It is quite firm and sturdy, so no need for a fish basket. Just grill it like a chicken breast. It is also very moist, so you don't have to worry about it drying out. I like it cooked well (even though I do eat raw fish too) Link below. They also have our caviar in stock.
2724 Erie Ave.
Cincinnati, OH. 45208
January was so cold, our lakes were frozen solid-followed by February flooding. It's been a tough year so far to get fish! The weather is finally cooperating so now the race is on to get the harvest in before spring temperatures close us down.
These fish are usually invisible once stocked. It was quite a treat to see this one while walking around the lake this morning