You can keep the necessities; it’s the luxuries I cannot live without! Planning for our August Champagne & Caviar event, I was on the phone yesterday with the producer of the Osetra caviar. They offered me a wholesale account, which I accepted immediately. 1,000 grams (about 34 oz.) of Classic Osetra is $950, while the Superior Osetra (my favorite) is $1,300 for the same amount. About half the retail price, so an amazing deal!
The plan for the event is to have three tasting stations. Station #1 would be some of the “lesser” caviars. Maybe Paddlefish, Hackleback or White Sturgeon, with bottles of a non-vintage Champagne. Perhaps some smoked sturgeon and/or smoked salmon.
Station #2 would be Classic Osetra with magnums or double magnums of a vintage Champagne.
Station #3 would be the ultimate – Superior Osetra paired with a jeroboam of a well-aged vintage Champagne.
I am a purist when it comes to caviar. It’s best enjoyed right off the spoon, or at most on a blini with some Crème Fraîche. Some people like the addition of capers, chopped onions, and/or chopped hard-boiled egg, but I think that’s just gilding the lily. But we’ll have the accompaniments for those that are into that sort of thing.
Best of all, the producer is sending a representative to talk about their production methods, conservation and sustainability efforts, as well as the traditions of caviar.