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Chef's Table:
"Caviar, American Style"

By Jim Coleman with Candace Hagan

Jim Coleman Anyone who has ever relished a tidbit of caviar would have thought they landed in paradise a century ago in America. Caviar was once so plentiful in this country that scoops of the glistening "black pearls" were served free of charge in 19th century bars. With the cost to proprietors at a mere 10 cents a pound, it was far cheaper than salted peanuts, but had the same tab raising effect upon thirsty customers.

Caviar, of course, is the eggs of sturgeon which from the earliest times thrived in American waters.

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