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A WorldClass Caviar Tour

WorldClass Caviar in The Valley

If you’ve seen caviar appearing on more local menus, you can thank WorldClass. Their motto is to “Discover Hidden Treasures” all over the world and share “the rare, the unique, the intriguing, the finest quality” with chefs and restaurateurs. As the founder is a Phoenix resident, we’re among the first in the country to experience these sought-after ingredients. One such luxurious delicacy is caviar from Polanco, a sustainable fish farm in Uruguay.

Caviar traditionally is sourced from sturgeon and the texture, flavor, color, and size depends on the species, time of harvest, and salt cure. Previously harvesting from wild-caught fish, the industry has moved to high-quality farms to prevent aggressive over-fishing while also improving consistency and accessibility. These farms now produce the finest caviar, and Uruguay has emerged as one of the world’s premier sources.

WorldClass Argentine Beef Tartar with WorldClass Polanco Caviar

WorldClass Argentinian beef tartare with cavi

WorldClass Polanco Siberian Reserve Caviar

Brent Menke of The Mick Brasserie

The Mick Brasserie: Chef Brent Menke

“The caviar is top-notch,” says chef-owner Brent Menke. “It’s such high quality, and you can see it in the size of the pearls and the firmness. When you press the caviar against the roof of your mouth, they should pop nicely with the flavor of the sea, and the Polanco caviar does exactly that.”  

The Mick Brasserie is a modern French brasserie with inspiration drawn by Menke’s world travels as a former executive chef on luxury yachts. He uses WorldClass caviar as a garnish for wonderful dishes such as his oysters with green apple mignonette created for a recent Charles Krug wine dinner. You’ll also find it on the daily menu as a classic Caviar Service, served with the traditional accoutrements of diced shallot, chopped hard-boiled egg, crème fraîche, and capers.  

WorldClass Polanco Caviar at The Mick Brasserie

The Mick Brasserie serves dinner Monday through Saturday (closed Sundays). It is located at 9719 N Hayden Rd, Scottsdale, AZ 85258. For more information, visit www.themickaz.com

Chad Bolar of The Peppermill

The Peppermill: Chef Chad Bolar

Chef-owner Chad Bolar is another fan of the quality and flavor of WorldClass caviar - “it’s completely different from Russian or French caviar, and at a great price. I love being able to introduce their caviar to people on this side of town.”

At The Peppermill steakhouse in Tempe, Bolar crafts a menu where guests are just as happy with his burgers, tapas, and steakhouse favorites as they are with his more refined dishes. Order the Caviar Service and you’ll be introduced to accompaniments such as crispy-airy black truffle pork rinds and velvety wedges of 63-degree sous-vide eggs.

WorldClass Polanco Caviar at The Peppermill

For one-of-a-kind culinary creations, choose the Chef’s Whim menu option and let Bolar run with specialty ingredients and what’s in season. That might mean a flaky chorizo empanada with morel mushrooms, WorldClass Chilean king crab, and Polanco caviar nestled in a pool of silky corn pudding.

WorldClass Polanco Caviar at The Peppermill

And since no two Chef’s Whim are alike, you could be just as delighted with fantastic white and green asparagus draped in a lemon beurre blan, topped with WorldClass Polanco caviar, and finished with a dusting of truffle powder.

WorldClass Polanco Caviar at The Peppermill

The Peppermill serves dinner Tuesday through Sunday (closed Monday). It is located at 7660 S McClintock Dr, Tempe, AZ 85284. For more information, visit www.peppermillaz.com

Jason Alford of Pa’La Downtown

Chef Jason Alford of Pa La in Downtown Phoenix
Pa'la Downtown: Chef Jason Alford

At Pa’La Downtown in downtown Phoenix, chef Jason Alford oversees a menu that’s a brilliant marriage of his Japanese techniques and owner Claudio Urciuoli’s Italian roots.  

Be sure to check out the chalkboard for daily specials that might include melt-in-your-mouth wild bluefin tuna flown in from Boston adorned with Polanco Siberian Gran Cru caviar, smoked olive oil, and a special soy aged in clay pots.

Wild bluefin tuna with WorldClass Polanco caviar at Pa La in Downtown Phoenix
WorldClass Polanco Caviar at Pa'la Downtown

Or you might be spoiled by Alford’s prowess as seen in an incredible presentation of Japanese milk bread fermented with squid ink and toasted in beef tallow, and topped with bluefin tartare, Santa Barbara sea urchin, and Polanco caviar.

WorldClass Polanco Caviar at Pa'la Downtown

Caviar may find its way into pasta presentations too, such as tender cavatelli bathed in a brown butter-yuzu sabayon, studded with sweet nuggets of WorldClass Chilean king crab, and gilded with dollops of Polanco caviar.

WorldClass Polanco Caviar at Pa'la Downtown

Pa’la Downtown is open for lunch and dinner Tuesday through Saturday (closed Sunday and Monday). It is located at 132 E Washington St, Phoenix, AZ 85004. For more information, visit www.palakitchen.com

Coming soon to the caviar line is the addition of Antonius Caviar, one of the leading farms in Europe. Their sturgeons breed in the water of the Lyna River in Poland and the roe is prepared with the traditional malossol salting method, including their 6-star Oscietra Gran Reserve harvested at 12 years.

For the current catalog of WorldClass products, go to www.worldclass.com/products

Chef Bio



A WorldClass Caviar Tour


Why choose WorldClass? - At World Class our focus is quality over quantity. Through every step of the process from sourcing to importing to delivering, quality is always our first concern. World Class products are sourced sustainably, serve the greater good and are better for you than most traditional products found in your local grocery store or favorite restaurant.

How are you more sustainable? -We source only the best products from each country we visit. The sustainability factor comes from the way each product is curated start to finish. From the process in which a product is grown/raised, to the way it is farmed/fished/picked, to the steps to bring it to your table. We are careful in each step of the process to ensure that our products are always working toward the pursuit of global environmental sustainability.

What does your distribution process look like start to finish? - We handle the distribution from start to finish, which sets us apart from others. Other suppliers’ normal chain of distribution starts with a producer then gets handed to a broker, from there the products go to importer, which then goes to distribution and finally the chef. We are different because instead of having so many various hands in the product, we are the only hands in the process which eliminates waste, helps us to be in control of the quality of the product, and ensures that we are being as sustainable and ethical as possible.

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