Egg Salad with Olive Caviar, Tempura-Fried Caper Berries, and Corn Bread Bundt Cakes - The Local Pal

Ingredients

• 8 eggs, local if available
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika
• 2 tablespoons red onion, diced small
• 4 cornichons, diced small
• 2 teaspoons cornichon juice
• 3 cups pea tendrils (can substitute arugula greens)
• 1 cup radish sprouts (can substitute alfalfa sprouts)
• Sea salt and black pepper, to taste
• 1 cup black forbidden rice
• 1 6x6-inch cheesecloth
• 1 cup water
• 2 cups olive juice
• 1 ½ cups sugar
• ¼ cup tapioca pearls
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 2 cups soda water
• 12 caper berries
• A little over ½ cup cornmeal
• A little over ½ cup all-purpose flour
• ½ teaspoon baking soda
• 1 ¼ teaspoon salt
• 1 teaspoon curry
• 5 tablespoons melted butter
• ¼ cup granulated sugar
• 2 eggs, at room temperature
• A little over ½ cup buttermilk