A NEW CLIENT OF OURS: KAIZEN SUSHI BAR & RESTAURANT

I came to Montreal in September 1996 to study Interior Design at College Inter-Dec. If I had known then that this would be the city I would permanently live in, find my soulmate, form close and life long friendships and discover my endless love for Sushi, I would have arrived here earlier.
In October 1996 I was [...]

BOTTARGA RECIPES FROM AROUND THE WEB

Honestly, I browsed a lot in order to find interesting recipes with Bottarga over the web. This ingredient is very uncommon. But, if you like character and personality in your plate, you will not go wrong with Bottarga.

A CHEFS TAKE ON: BOTTARGA

Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth.
The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home!
Here are the ingredients:

Scallops Crudo (raw)
Micro basil
Chili
Lemon juice
Bottarga

COOKING WITH THE MACCHI FAMILY: BOTTARGA

Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways of eating and preparing it.
PAOLO'S BOTTARGA RECIPE:

One of [...]

TIPS & TRICKS ON HOW TO PICK AND STORE BOTTARGA

I’ve gathered with time a few tips and tricks about Bottarga. Here they are:
1. Storage tips: Preferably refrigerate the Bottarga but not at all necessary. Although, once the package opened, keep it in the fridge.
2. Shelf life: Bottarga is so easy to store, from the day of packaging the “the best before” is five years! [...]