By Rachael Lindley
Photography by Jill Johnson
Meant to Be
For co-founders Kate Sahliyeh and Caitlin Faubion, the name CATES began as a simple blend of their first names — until the duo discovered its serendipitous meaning.
“We found out that ‘cates’ actually means delicacies or choice foods,” Kate says. “It was this full-circle moment. The name we created from our own names perfectly reflected what we were selling.”
Champagne — and Caviar — Dreams
Sahliyeh’s journey into caviar began nearly a decade ago through her husband’s fine-food distribution company, which supplies everything from truffles to wagyu and the caviar gracing restaurant tables.
“When we were dating, he would bring home caviar all the time,” Sahliyeh says. “We both love to cook, so experimenting with different ways to use caviar became a regular thing at home.”
Those early experiments would later evolve into CATES Caviar, a venture she dreamed up seven years before it came to life.
“Fast-forward, Caitlin (Faubion) and I met and began brainstorming business ideas, and the concept resurfaced.”
From the start, their vision was clear: make caviar approachable without losing its allure, emphasizing education, experience, and creativity.
Sahliyeh, a functional nutritionist by training with a background in retail and visual design, brings a rare blend of food knowledge, aesthetic instinct and a reverence for sourcing.
“For me, it’s truly a genuine love of food and the industry,” she says. “That blend of creativity, food knowledge, and passion for quality is what I bring to CATES.”
Faubion’s path to caviar began far from the food world. She spent more than a decade in digital product ownership, but her natural curiosity led her to culinary pursuits.
“Cooking and entertaining have always been close to my heart,” she explains. “But what excites me most is uncovering the story behind each dish — where it comes from, who creates it, and what makes it unique.”
That curiosity has taken her from Texas to Maine’s Damariscotta River, where she and her husband spent a trip tasting oysters and learning how water temperature and salinity shape flavor.
“Caviar is much the same,” Faubion says. “We call it merroir — a nod to terroir — because, like wine, caviar carries the essence of its origin. Each pearl reflects the character of its waters and the care with which it’s cultivated.”
When Sahliyeh and Faubion met, their shared passion for food and entertaining felt almost inevitable.
“CATES grew naturally from that connection,” Faubion says. “It’s a way to channel our creativity into something both personal and joyful.”
The Taste of Luxury
CATES Caviar curates a stunning range of offerings, from its Platinum Osetra — the rarest selection, prized for its large, firm pearls and delicate nutty finish — to the Black Osetra, a crowd favorite with rich, buttery depth. The Golden Osetra glows with a mild brine and smooth finish, while the Siberian Baerii lends silky, umami notes that are perfect for topping everything from deviled eggs to sushi.
For something unexpected, the Smoked Trout Roe delivers bright orange pearls and a whisper of smoke — playful, accessible, and ideal for introducing newcomers to the caviar experience.
On top of caviar’s palate appeal, the delicacy boasts serious health benefits, including Omega-3 fatty acids, high-quality protein (7-8 grams per ounce), Vitamins B12 and D and crucial minerals like iron, selenium, magnesium, phosphorus and calcium.
“Caviar is endlessly versatile,” says Sahliyeh. “We love a classic setup with blinis, crème fraîche, chives, and mother-of-pearl spoons, but we also show guests how fun it can be, on potato chips, French fries, even chicken fingers.”
Their favorite bites at the moment? For Kate, it’s homemade blini with Wild Thai Banana Maple Syrup and Siberian Baerii — “pancakes with caviar,” she laughs. Caitlin reaches for ruffled potato chips layered with crème fraîche, Golden Osetra, chives, and a touch of lemon zest. “It’s playful but still feels elegant,” she says.
What’s Next
As CATES Caviar grows, so does its flair for entertaining. The founders’ latest creation — the custom caviar blini belt — is an interactive showpiece designed for parties. Each belt serves up caviar-topped bites prepared before guests’ eyes.
“They’re stylish, mess-free, and completely fun,” Faubion says. “And for our more daring guests, you can even enjoy a caviar bump straight from the belt.”
With their website now live at catescaviar.com and select offerings stocked at Roy Pope Grocery, the CATES experience is now as close as your next dinner party.