Cornel from Acadian Sturgeon dishing out his new lines to some lucky folks at Toronto's Oyster Boy.

Cornel from Acadian Sturgeon dishing out his new lines to some lucky folks at Toronto’s Oyster Boy.


Way back in 2011, in the early years of Good Food Revolution, we interviewed a gentleman by the name of Dr. Cornel Ceapa about his then-nascent Canadian caviar business, Acadian Sturgeon.

Not only were we taken by his incredible knowledge and passion for his beloved sturgeon (the man has a blooming Phd in the things!), but we were also very much charmed by his genuine warmth and geniality. Anyone who has had the opportunity to meet the fellow will attest to the fact that he is a very likeable sort indeed.

Come November of 2016, and Cornel is back in Toronto to promote his two new lines of caviar. As well as his wild (black) caviar, he now offers both gold and green farmed options. The gold and the green taste remarkably different from his wild caviar, both demonstrating a distinctive earthy note that sets them very much apart from the Canadian caviar I had grown to love over the intervening years.

After a splendid tasting of all three caviars at Toronto’s Oyster Boy, we sat down to discuss the expansion of his New Brunswick operation and what he has achieved out there since we last spoke.


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Jamie Drummond

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he hopes to make it out there next year.