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Serving Caviar for a Tasting?
Handy tips for serving caviar at your next event.
When you own restaurants, as I did for more than twenty years, you learn quite a bit about serving all kinds of different food. Caviar is a little unusual in its own way. Serving can be tricky, but the effort is well worth the work.
Remember that caviar is basically cured (salted) eggs from sturgeon, a white meat fish. The sturgeon flesh is also very edible, usually found in stores canned or frozen, but the big value are the eggs. For that reason, because fresh caviar is so delicate, you want to keep it unopened for no more than 8 days in the coldest part of your refrigerator – ideally at 28-32 degrees. If the tin is opened, don’t keep it for more than 2 days.
You want to be especially careful with unpasteurized caviar which is the freshest and the best tasting and truly the one you want to spend your money on. So, buy it close to the date of your party and only what you think will be eaten. If there’s any leftover use it as a garnish on an omelet the next day!
When serving, you want to keep caviar cold. I place the smaller serving dish into a larger dish that is filled with ice. This will chill the serving dish and keep the contents cold for a few hours. Just a little warning, you do NOT want the caviar to warm up on the table or it will spoil. Also, never use a sterling silver spoon with caviar. You won’t like the taste of the caviar if you do. You want to use wood or glass for the serving dish; mother of pearl, horn or bone for the serving spoon. You can even use plastic as an absolute last resort, but maybe not for the nice party you just laid out!
When it comes to serving, there are a couple of options – it can be served plain if you prefer or as a garnish on other foods. Some people are happy with just a dab of real butter, and some lemon juice on a cracker. But I serve my caviar with blini and pumpernickel or rye cocktail size bread, with sieved egg yolk, sieved egg white, minced red onion, minced chive, and crème fraîche. A perfect bite!
It’s important to remember that there’s actually all kinds of “caviar.” My favorite Italian restaurant Sfxio in Beverly Hills serves Truffle Caviar Pasta. They import “truffle caviar” (truffle oil in the shape of caviar) from Italy and serve it on house made fresh pasta. It’s delicious and it’s their most popular dish.
Truly the best recommendation is one that I’ve done myself. Not long ago I hosted a tasting party that featured my favorite Champagnes and vodkas with the best osetra caviars from Petrossian.
For the Champagne or sparkling wine, we served Veuve Clicquot La Grande Dame, Ruinart Blanc de Blancs and Gruet Sparkling from New Mexico which is my go-to sparkling for informal gatherings. Don’t forget nice glasses for your beautiful bubbles. Two favorites are the Reidel Veritas collection for simple wide tulips or the Mulle Nuits crystal flute from Baccarat.
Now let’s say that you want an alternative for Champagne, like a vodka. I like vodka distilled from potato. There are three that catch my eye for flavor and body. My favorite vodka is Luksusowa, a popular brand imported from Poland. You can make a real statement with Chopin from the Podlask Wytwornia distillery also in Poland. Or you can serve another favorite, Ultimat, which is actually a blend of wheat, rye and potato vodkas!
Serving tip for vodka – keep the bottle in the freezer until you’re ready to serve. Put it in the deepest recesses of the freezer for at least three days. The vodka won’t freeze but will get a little thicker and taste a great deal better than just chilled. Find some fun shot glasses at a resale shop for a vintage look or use these plain ones I found at Crate and Barrel.
I think it’s time to party!