Kendra Thompson’s first taste of caviar came on a crispy onion ring, with crème fraîche and chives. A friend had arranged the dish during a visit to his country club, and the combination stayed with her. “I remember thinking, where has this been all my life?”
That pairing fits the way Kendra likes to cook and entertain. She plans meals around what’s growing in her garden and enjoys serving familiar foods with a few thoughtful additions. From Imperia’s selection, she gravitates toward Kaluga Hybrid Reserve for its larger pearls and mild, creamy finish.
We spoke with Kendra about her earliest food memories, the people who inspire her cooking, and why she keeps coming back to onion rings and caviar.
Garden inspiration and food memories
Tell us about your relationship with food. How did you get into cooking, and what keeps you inspired today?
Food has always been one of the ways I show love. I love the entire process, from growing something in the garden, to thinking about what I can make with it, to setting a table and watching people enjoy it together.
The garden has probably become my biggest source of inspiration. I often plan a meal around what’s growing rather than deciding on a recipe first and then shopping for it. There’s something really special about walking outside, seeing what’s ready, and allowing that to dictate what ends up on the table.
Today, I’m also incredibly inspired by the people behind our food the chefs, farmers, growers and makers which is really what led me to create A Seat in the Kitchen. I’m fascinated by where our food comes from and the stories, people and places behind it.
What is your earliest food memory?
Some of my earliest food memories are helping my mom in the garden. Tomatoes always stand out to me because there is just nothing like a homegrown tomato; they taste completely different from anything you buy at the store. My mom also made goulash, a German dish that was always a favorite in our house.
I learned so much about food through 4-H, too. They had all these wonderful classes you could take, cooking, cake decorating, table setting, and I absolutely loved them. I actually won my first table-decorating ribbon by creating an outdoor picnic, complete with little fake ants!
I think even then I loved the idea that food wasn’t only about what was on the plate. The table, the setting and the people you shared it with were all part of the experience. That’s still very much how I approach food today.
How would you describe your cooking style and the flavors or ingredients you gravitate toward?
Rustic, seasonal and ingredient-driven. I love food that feels beautiful and elevated without being overly complicated.
I gravitate toward fresh herbs, vegetables from the garden, really good olive oil, butter, citrus, garlic, wine, beautiful cheeses and ingredients that don’t need a lot done to them.
I’m very inspired by European cooking, especially French and Italian food, and that philosophy of starting with beautiful ingredients and letting them speak for themselves.
The first taste of caviar
Do you remember the first time you tried caviar? What was that experience like?
Absolutely. A good friend invited us to play golf at the country club he belongs to, and he had them make this dish for us with crispy onion rings, crème fraîche, chives and caviar.
I will never forget it. It was salty, crispy, creamy and buttery all at once, and I remember thinking, where has this been all my life? Now I crave that combination all the time.
It also completely changed my perception of caviar. It showed me that something considered luxurious doesn’t necessarily have to feel overly formal or fussy.
How would you describe the taste and texture of great caviar to someone trying it for the first time?
It’s delicate, buttery and beautifully briny without tasting overwhelmingly “fishy.” I actually don’t really experience that fishiness with good caviar.
Texture is such a big part of it, too. You get that little pop from the pearls followed by this silky richness and salinity. Great caviar has a complexity to it that makes you want to slow down and actually taste it.
Simple ways to serve caviar
What is your favorite way to eat or serve caviar?
I love keeping it simple because I want the caviar to remain the star. Give me a really good potato chip with crème fraîche and caviar and I’m very happy.
I also love it on something warm and buttery, little potatoes, blinis, or even those crispy onion rings, with something cool and creamy underneath. That combination of temperature and texture with the caviar is so good.
What foods or drinks do you think pair best with caviar?
I love the contrast of caviar with something creamy, buttery or crispy. Potatoes, crème fraîche, deviled eggs and simple toasted breads are all excellent because they complement the caviar without competing with it.
And Champagne is classic for a reason. I love the acidity and bubbles against the richness and salinity of the caviar. There’s something inherently celebratory about the two together.
What’s an unexpected caviar pairing or dish you think everyone should try?
It has to be the dish that made me fall in love with caviar in the first place: crispy onion rings with crème fraîche, chives and caviar.
It sounds a little unconventional, but there’s something about that salty crispiness with the cool crème fraîche and the buttery pop of the caviar that is just ridiculously good.
I also love that it takes something as familiar and casual as an onion ring and turns it into something really special. It feels luxurious without taking itself too seriously, which is very much how I like to cook and entertain.
Choosing caviar for her table
When choosing caviar, what do you personally look for?
For me, it comes down to flavor, texture and quality. I want the pearls to have that beautiful pop and a clean, buttery flavor with balanced salinity.
I also increasingly care about where my food comes from, so sourcing and the story behind a product matter to me. I love understanding how something was produced and learning about the people and practices behind it.
Which of Imperia Caviar’s selection is your favorite: Royal Ossetra, Kaluga Hybrid Reserve, Sevruga, or Amur, and how would you serve it?
The Kaluga Hybrid Reserve is probably the most aligned with my palate. I love caviar that is buttery and creamy with beautiful texture rather than something overwhelmingly briny, so the larger pearls and mild, creamy finish really appeal to me.
I’d serve it a few different ways depending on the occasion: over a warm, crispy potato with crème fraîche and chives, on top of a beautifully made deviled egg, or I’d recreate the dish that made me fall in love with caviar in the first place: crispy onion rings with crème fraîche, fresh chives and a generous spoonful of caviar.
And definitely with a glass or two of Champagne.
There’s something I love about pairing an ingredient as luxurious as caviar with foods that are familiar and comforting. Beautiful food doesn’t always need to be complicated to feel special.
Bring Kendra’s pairing to your table
Kendra returns to the pairing that introduced her to caviar: crispy onion rings with crème fraîche and chives. A warm potato or a deviled egg offers another way to try the flavors she enjoys. Choose a serving idea that fits your gathering and let her interview inspire the next bite.
Explore Kaluga Hybrid Reserve and discover more. Follow @createwithkendra on Instagram.
