Nine of the most expensive straight-from-nature ingredients

Find the restaurants that serve up a feast fit for a forager.

February 2, 2011

2. Wild Smoked Golden Arctic Char Caviar; McCrady's, Charleston, South Carolina; chef Sean Brock

Origin: The cold, pristine waters of Canada's Northwest Territories / Season: September-November / Cost per pound: $320

"I wish more people had the vision [Gray] has about getting products like these in people's hands," says Brock, winner of the 2010 James Beard Best Chef Southeast award. "They're just beautiful, beautiful things. I get excited whenever I get a Mikuni box." At McCrady's, he has used the arctic-char roe to garnish deviled pickled eggs, which he calls "super, super good—very southern."

Courtesy of Mikuni Wild Harvest
Subscribe to Details
Subscribe to Details
Newsletter Sign Up
  • Get the latest in men's style, grooming, diet, fitness and pop-culture trends every Wednesday. See Sample
  • Get the most popular articles, blog posts, and slideshows of the past week every Saturday. See Sample
I understand and agree that registration on or use of this site constitutes agreement to its User Agreement, and Privacy Policy.
AROUND THE WEB
Powered By ZergNet
Subscribe to Details

Daily Newsletter

Get the latest in men's style, grooming, health, and pop-culture news every day.
Will be in accordance with our Privacy Policy