Launched this summer, Camp Caviar has taken a playful take on the luxurious indulgence. The collaboration between Chef Julian Medina and Chelsea Laviano, Fashion Designer and owner of Laviano, Southampton Boutique, was designed to be enjoyed at home, the beach or at El Verano where its incorporated multiple dishes. The Hamptons, home to both El Verano and Laviano, which relies heavily on its beach environment is the inspiration behind the rooted beach theme.
“We believe that caviar shouldn’t be confined to formal occasions but should be enjoyed as a versatile, accessible luxury that enhances any setting,” Laviano said. “From casual gatherings to grand celebrations.”
Medina and Laviano have a shared commitment to creativity, luxury and precision that blends the ideas of a fashion designer and a chef. Caviar is often seen as a culinary delicacy and a sophistication symbol, both values that are often seen in culinary and fashion. “This partnership allows us to merge our creative visions offering a product that embodies elegance and the finer things in life,” Laviano said.
With any product collaboration comes multiple roles, blending every idea into one. Laviano and Medina both had individual roles to create Camp Caviar. Staying true to the design aspect, Laviano was the visionary behind the brand, from the label to the beach concept. Medina was responsible for the sourcing of the caviar and creating the display to incorporate it into many Mexican dishes.
The caviar industry is exploding, and Camp Caviar is making it their mission to reimagine how people experience caviar. “We source the finest, sustainably harvested caviar, but also we emphasize a modern approach, making it accessible for a variety of occasions,” Laviano said. Camp Caviar is sustainability farm raised in the Lake of 1,000 Islands, a heavily regulated region of China.
“It is a protected park area in China where no other industry is allowed within 100km of their waters,” Laviano said. “American customers sometimes raise their eyebrows at food products from China but this company, Kaluga Queen, is unequivocally one of the best in the entire world for not only quality, but safety and consistency as well.”
Camp Caviar’s Ossetra and Imperial Caviar has a few similarities as well as a few differences. The Ossetra is medium sized, semi-firm, with a darker color, and a nutty, buttery flavor. The Imperial Caviar is harvested less often with a lighter golden color, larger beads while also being nutty and buttery. Both are sustainably raised, staying true to Camp Caviar’s commitment along with their quality and spirit of exploration.
In the future, Camp Caviar sees themselves in more restaurants to bring their products to others seeking the perfect blend of sophistication and spontaneity.
To try out Camp Caviar, visit campcaviar.com or head to El Verano and Laviano.
