Because nothing curtails a hangover beter than salty, post-countdown caviar.
Even during the infrequent intervals when the U.N. lifts the ban on exporting wild caviar from the over-fished Caspian Sea, the stuff can be insanely expensive if you’re even able to get your hands on a couple of ounces. But don’t let that stop you from enjoying your favorite New Year’s indulgence. Advances in the technology of sturgeon farming mean that farmed caviar of a comparable quality is now being produced in a variety of unlikely locations. Italy, Spain and even Israel are now making delicious varieties with the help of experts flown in from the Caspian to make sure it measures up. Be it Beluga or Osetra, the alternatives aren’t cheap but they won’t break the bank either, so you can have your fill and celebrate in style. Check out Caviar & Caviar (www.caviarcaviar.com) to see what’s what.
