The Stamp
A one-inch smoked salmon rillette on wax-sealed cracker with a caviar pearl — brand validation, edible
EVG, May 2024 — the venture arm the events industry should have built in 2008.
Why this bite? EVG is the stamp. The wax-seal cracker carries the founder forward, the caviar is the signature of seasoned operators on the cap table.
The Story
What founders need, Giberti has been arguing for thirty years, is not money. Money is a commodity. What founders need is the stamp — the brand endorsement that tells the market this person is worth the room. Apple gave him that stamp in 1993. Comdex gave it to his Latin American shows. EVG, the Events Venture Group he co-founded with Greg Topalian, Jonathan Weiner, Monique Ruff-Bell and a handful of others, was built to give it to the next generation of event-tech founders. This bite wears the stamp on its face. Cracker as wax seal, caviar as the signature, salmon rillette as the founder underneath.
Read Full Story →Ingredients
- Hot-smoked salmon
- Crème fraîche
- Lemon zest
- Fresh dill
- Wax-shaped shortbread cracker (or pressed pâte sablée)
- Black caviar (or trout roe)
Preparation
- 1.Flake salmon, fold with crème fraîche, lemon zest, and dill.
- 2.Press shortbread dough into 1-inch round 'wax seal' shapes; bake at 350°F for 10 minutes.
- 3.Mound salmon rillette on each cracker.
- 4.Top with a single caviar pearl as the 'signature'.
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