No. 111
Deborah Keane
No-Kill Caviar Queen
The Banter
The Guys talk about the joys and heartbreak of urban and suburban gardening.
The Conversation
The Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. She is a pioneer in sustainable caviar farming and is changing the game again with her no-kill caviar. Hear how tradition, politics and technology have all played a role in the caviar we have today and the extracted version we can have very soon.
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Deborah Keane
Deborah Keane, dubbed the “Caviar Queen”, built a complete, vertically integrated spawning-to-serving enterprise and is a leading pioneer in sustainable fish farming.
She is the first female-owned and operated caviar company in the world and the first female fish farm owner in the state of California, California Caviar Company.
She is on the cutting edge again harvesting caviar using a no-kill method.
THE INSIDE TRACK
The Guys get to ask Deborah about an age-old tradition of keeping metal away from caviar.
"Francis: There's an old kitchen rule that you never touch caviar with a metal utensil. So, we have these mother-of-pearl spoons with which we serve caviar. Is that true? And if it's true, why?
Deborah: So I will start with the king of the culinary world, Jacques Pépin. He says to me, “Deborah, the caviar is never long enough on the spoon to make it make a difference.” And he's right! So use whatever you want."
- Deborah Keane on
The Restaurant Guys Podcast 2025
Kim Chauvin and
Her Wild American Shrimp!
A Vintage Selection from 2005
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