How chefs are making caviar an accessible delicacy in St. Louis’ food scene

Caviar is a delicacy, but, if you think it's only made for a rich palate, you may be missing out on a surprisingly accessible experience. Sauce Magazine writer Meera Nagarajan chronicled her dive into the world of caviar for the July issue of Sauce Magazine.Together with chef John Messbarger of Lobster & Crab Company, they discuss the finer details of getting the most out of your caviar experience. And we also learn about the local impact of caviar production with the owners of Show Me Caviar, Cliff and Cara Rost.