01/03/18 6:28am

Chef Galen Zamarra leads a cooking class last week at The Halyard in Greenport. (Credit: David Benthal)

Caviar. Even if you’ve never seen, let alone tasted, the glistening jam-like amalgam of cured sturgeon eggs, you probably have an opinion about it. For some, caviar is a symbol of old-world decadence, like peacock tongues. To others, it’s an acquired taste not worth acquiring. (Fish eggs! Expensive!)

And then there are those who think its clean, marine flavor and burst-in-the-mouth texture make any occasion instantly memorable.  (more…)