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.