It’s All About Apéro

30A’s Caviar Cavalier

Interview by Jordan Staggs | Photography courtesy of Waterhouse Provisions

Apéro (short for apéritif): “A beloved French, early-evening social ritual involving alcoholic drinks (wine, cocktails) and light snacks like nuts, olives, or charcuterie. It acts as a bridge between work and dinner, focusing on socializing and relaxing, typically lasting one to three hours.”

EElle Feldman knows apéro. She also knows that fine food and wine are like a performance. A native of Milwaukee, Wisconsin, she grew up loving musical theater and attended the Webster College Conservatory before finishing her bachelor’s degree in Communications at Alverno College. While performing gigs in New York and Chicago in her twenties, she also took a position as a flight attendant for American Airlines, where her love of wine and caviar grew from learning about and serving the high-end selections to her first-class and business-class passengers. Now, as the owner of Good Clean Wine and Waterhouse Provisions wine bar on Scenic Highway 30-A in Northwest Florida, Feldman is using her expertise in wine, food, and performance to host tastings and events, introduce novices to the world of fine caviar, and share her knowledge and travels through her social media channels.

“After leaving the theater world, I knew I wanted to build something of my own,” she shares. “My interest in wine began during my time at American Airlines, where I was exposed to exceptional hospitality and thoughtful service. That experience shaped everything I do today, from Good Clean Wine to my work as a caviar sommelier. I fell in love with the ritual of wine, the elegance of presentation, and the way food and beverage bring people together.”

We caught up with Feldman after a recent caviar tasting at Waterhouse Provisions to chat more about her professional culinary journey and what it takes to become a caviar sommelier.

VIE: You spent time as a flight attendant in your twenties. What did that teach you about serving wine and caviar?

Elle Feldman: American Airlines had extensive wine-and-caviar service training, especially for premium cabins. I worked primarily in the First and Business Class galley, where I prepared and presented all food and beverages. That’s where I was first exposed to fine wines from around the world.

We served multi-course meals with classic accompaniments, including traditional caviar service with blini, crème fraîche, chopped egg, and chilled sparkling wine. It was refined, ceremonial, and beautiful. The early exposure made wine and caviar feel approachable to me rather than intimidating.

During long layovers in California, I began visiting Napa and Sonoma. I grew curious about grape varieties, regions, and winemaking styles. I started exploring and tasting wines more intentionally, then began sharing them with friends and clients. Over time, I became the person people turned to for wine recommendations because I was making wine feel welcoming.

I continue to lead with this philosophy: wine is for everyone, is fun, and should not feel snobby.

VIE: When was Good Clean Wine founded, and what inspired you and your business partner to create your own wine?

EF: I co-founded Good Clean Wine in 2018 while co-owning a clean beauty spa called Good Skin Day. Many of our clients were interested in thoughtful, ingredient-conscious lifestyles, and I saw an opportunity to bring that same intentionality into wine.

The goal was simple: create sustainably made, transparent wines that felt approachable for modern consumers, especially those who loved wellness and beauty but didn’t want to navigate complicated wine terminology.

The brand launched in November 2019 with Good Clean Red and Good Clean White, and it helped me discover my voice in hospitality. Presently, I am the sole owner, and I continue to focus on making wine and caviar feel elegant, fun, and accessible.

VIE: Let’s talk caviar! When were you first introduced to caviar, and what do you love about it? 

EF: I was first introduced to caviar during my First Class service training with American Airlines. I was in my early twenties. I learned how to present caviar traditionally: chilled, beautifully garnished, served with intention, and paired with Champagne. 

What I love most about caviar is the ritual. It’s served on ice. It invites you to slow down. It can be a small apéro bite or an entire meal experience. It pairs effortlessly with sparkling wine. It’s refined without being complicated.

Caviar is about texture, balance, and personal preference. There’s no “right” favorite. My advice is to eat the type of caviar you enjoy and don’t worry about brands and types.

VIE: How did you decide to become a caviar sommelier?

EF: I’m a Level 1 Sommelier with the Court of Master Sommeliers and WSET, and I’ve always loved pairing wine with small bites and curating apéro-style experiences.

While traveling in France, I became more curious about caviar and wanted a deeper understanding of sourcing, production, and service. I enrolled in a certified caviar sommelier program and completed the coursework online. The program included eleven modules, exams after each unit, a comprehensive final exam, and presentation requirements.

It was rigorous and deeply educational. It gave me the confidence to speak about and serve caviar at a professional level, from varieties to service traditions to thoughtful pairings.

VIE: You recently visited some caviar farms abroad. What can you tell us about those?

EF: I visited two farms in France, one in the Loire Valley and one in Bordeaux. Both were extraordinary and deeply committed to sustainability and quality.

What stood out most is that preference is personal. Some caviars are more delicate, others more structured. Some are nutty, others creamy or mineral-driven. Price and origin don’t automatically determine your favorite; your palate does.

I personally gravitate toward Osetra for its texture and elegant finish.

VIE: Why does Champagne pair perfectly with caviar? And why do caviar tastings include vodka?

EF: Caviar is briny, creamy, and textural. Sparkling wine is high in acidity, crisp, and effervescent. The contrast works beautifully: acidity refreshes the palate, and fine bubbles enhance the texture of each bite. Champagne and caviar share a mineral quality that feels seamless together.

Vodka, traditionally served chilled, is a classic pairing because it is neutral and clean. It highlights texture without competing with flavor. If you want to focus on flavor complexity, choose sparkling wine. If you want to focus on texture and purity, choose vodka. Personally, I love beginning with a small pour of chilled vodka to awaken the palate, then I move to sparkling wine for the rest of the experience.

VIE: Describe your perfect meal. What are you eating and drinking, and from where?

EF: My perfect meal begins with a glass of rosé sparkling wine at my favorite restaurant in Alsace, JY’s. I love his multi-course tasting menu with thoughtful wine pairings, which includes some surprises along the way. The presentation of the food, unexpected amuse-bouche, beautiful bread with olive oil from Portugal, and courses that end with several sweet treats. I’ll always end with a digestif, typically a little glass of limoncello.

However, I’m always fine with great wine, fries, and chocolate!

VIE: You wear a lot of hats! Entrepreneur, hostess, sommelier, esthetician—how do you keep up with it all?

EF: I keep an old-school written calendar and respond to texts, emails, and DMs quickly. I try to complete as much as I can early in the day and then stop work when it’s time to rest. My work, life interests, and hobbies overlap. Wine, hospitality, travel, and events all energize me. I love any opportunity to learn, create, and evolve. I prioritize balance through movement, family time, and moments of quiet. It takes intentional effort.

VIE: Tell us about Waterhouse Provisions! When did it open? What’s your favorite part about what you do there?

EF: Waterhouse Provisions opened in 2021 and is a wine, beer, and coffee bar on Scenic Highway 30-A that my husband Jon runs. I handle marketing and events. Jon is also a sommelier, and together we curate a thoughtful selection of wine, beer, and food focused on small, boutique producers whenever possible. It’s a community space. We listen closely to our guests and build the menu around both our favorites and theirs.

VIE: What’s coming up at Waterhouse for spring and summer 2026?

EF: We’ll continue offering wine, beer, coffee, and pizza, along with monthly ticketed tasting events. We’re also hosting curated caviar and sparkling wine pop-ups during live music evenings on the patio. Guests will be able to pre-order caviar service for those events. It’s all about apéro, gathering, tasting, and enjoying beautifully simple moments.

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Visit WaterhouseProvisions.com, GoodCleanWine.com, and @sipwithelle on Instagram and TikTok to learn more.

Visit Waterhouse Provisions on 30-A This Season!

Live Music and Caviar Pop-up Schedule

Open to the public, no ticket or reservation necessary.

March 26: Music by Cade Pierce, 6–8 p.m.

April 10: Music by Brent Shaw, 5–7 p.m.

April 23: Music by Max McCann, 5–7 p.m.

May 21: Music by Max McCann, 5–7 p.m.

Ticketed Tasting Events

April 9: Secrets of the Sauce: An Italian Pasta & Wine Experience – $120 pp, 6–8 p.m.

May 14: Eat Like a Queen: Sip & Taste the favorites of 8 Queens from Cleopatra to Queen Elizabeth II – $120 pp, 6–8 p.m.

June 4: Silk & Sauvignon: Learn the art of French Scarf Tying while sipping wine. – $120 pp, 6–8 p.m.

July 16: Poor Man’s Dinner: Peasant Dishes that became luxury paired with wine – $120 pp, 6–8 p.m.

September 3: L’Art du Beurre: A French Butter & Wine Tasting Ritual of Food, Wine & the Art of Living Well – $120 pp, 6–8 p.m.

October 8: French Girl Dinner: Chic, beautiful French bites and sips – $120 pp, 6–8 p.m.

Sunset Yoga with Jackie Walsh

April 30: $45 pp, 6–8 p.m.