By fall of 1985 the company was shipping to restaurants and retailers nationwide.
A variety of products were added to the company's offerings, and the company was
moved into its first legitimate FDA inspected facility in Chicago, Illinois.
That same year, the company became a real family business when Rachel Collins,
Carolyn's daughter, joined the company full-time to head operations as General
Manager and Vice President. Always the innovators, having established themselves
with traditional caviars, Carolyn and Rachel began designing a series of flavor
infused and smoked caviars, many based on the sparkling Golden Whitefish caviar.
Later on, Rachel continued in the tradition of creating delicious, innovative
caviar recipes and products, and premiered Collins Caviar Creme Spread.
When Rachel and Carolyn decided it was time to introduce a mail order program
in 1992, all of our order fulfillment and customer service was done in-house.
Today, the Collins line of caviars and related products are available to the home
http://www.mackenzieltd.com/ along with an amazing selection of other gourmet treats.
So the Collins Caviar Company became a Chicago icon in the artisanal food producer's
community, and secured a larger scope of national distribution over the next 15 years.
During this time, Rachel Collins took a professional hiatus to apprentice and work as a chef.
She also started a catering company and personal chef service in the state of Michigan,
which in turn became her new home. Rachel's return to Collins Caviar after her hiatus was
welcomed by Carolyn who was by then, ready to move into semi-retirement. In 2004, when
it was time to move out of the west Chicago loop neighborhood that had been our
headquarters, the next logical step was moving to an area closer to home for Rachel.
So the search was on for the next Collins Caviar "Gobal Headquarters"! A classic mid-western
town has welcomed us warmly here in Michigan City Indiana. Our new location outside of an
urban center has enabled us to acquire a 6,000 square foot facility.
Click here to see photos of the move and new construction.
We built our processing kitchens in the Spring of 2005 and moved on June 6th 2005 to
113 York Street in the historic Elston Grove neighborhood of Michigan City, just 5 miles
North of Interstate 94, a one-hour drive from downtown Chicago.
http://www.emichigancity.com/ for more
information on our new home.
The mother and daughter team are always mindful of their goal: to expand
production to meet ever increasing demands, without losing the standard of
excellence and personal commitment they have become famous for. They are also
involved in conservation efforts and continuing education, and attend international
sturgeon conferences. Visit
http://www.wscs.info/ for more information. Collins Caviar
remains closely allied to local Fish and Wildlife services, and continues to
operate in the spirit of working together to maintain a balance with
nature and commerce.
Today the Collins Caviar Company has achieved recognition from all
parts of the culinary world. The name has become synonymous with
quality. It has appeared by name on many menus, and a number of private
labels. "Fresh"... "Clean"... "Smooth"... & "Positively Seductive!"...Just
a few of the adjectives used by clients and the press to describe Collins
products. International in scope, Collins Caviar Company and it's
founders are a continuing subject for newspaper and magazine features
nationwide, including The New York Times, The Washington Post, Wine
Spectator, Midwest Living, Glamour, Vogue, Traditional Home, Bon Appetite,
Gourmet Magazine, The Chicago Tribune, Chicago Sun-Times, and many trade
publications in the wholesale food industry. Their story has been featured
in airline magazines and industry publications such as Fancy Food
Magazine, Nation's Restaurant News, CHEF Magazine and The Quarterly Wine
Review. The Collins women also have many television appearances under
their belts, including several cooking shows and network exposure on
CBS This Morning, A Current Affair, Wild Chicago, local news stations,
and NBC's Wine Country Living.