By David Landis, The Gay Gourmet–
With the holidays just around the corner as of this writing, I’m often asked, “What’s the best way to entertain?” My humble opinion is that you just can’t go wrong with caviar and champagne. This winning combination is special, dazzles even the biggest snobs, and, most of all, tastes great. Having just visited the Champagne wine region in France, I have a few favorites: Pierre Paillard, Veuve Clicquot, Ruinart, and my personal best, Billecart-Salmon rosé. But for caviar, I decided to turn to my knowledgeable colleague, Petra Higby, the founder and CEO at The Caviar Company. She offered up some holiday tips for entertaining with caviar, as follows:
“The holiday season is a time to indulge in life’s finer pleasures, and nothing elevates a gathering like the presence of caviar. Once reserved for royalty and grand celebrations, caviar is now more accessible than ever, making it the perfect centerpiece for your holiday table. Whether hosting a family dinner or a corporate soirée, caviar’s rarity and opulence possess a unique ability to make a dish or moment feel special and luxurious, instantly elevating the affair. Its versatility allows it to be served in various forms—from a casual appetizer to the star of a multi-course menu. Caviar sparks conversation and brings a sense of occasion, whether enjoyed at a Hanukkah seder, a Feast of the Seven Fishes, or a New Year’s Eve toast.
Having thrown more than a few parties with caviar myself, I believe there are a few essentials to know that will help you impress even your most avant-garde guests.
By definition, caviar is salt-cured roe from sturgeon fish. With 27 species and countless hybrids available, each caviar variety offers a distinct set of flavors and textures. These are similar to the subtle variations found in different wine varietals. While some caviar is rare and imported from native habitats like the Caspian Sea, there are a variety of accessible options that won’t break the bank, taste just as good, and suit specialty occasions—like white sturgeon farmed in the Bay Area.
The Caviar Company offers twelve different varieties of caviar and roe, suiting every palate and budget. The collection ranges from approachable domestic hackleback and paddlefish ($45–58 per ounce) to what I like to call “everyday caviars” known for their versatility, like white sturgeon and Siberian sturgeon ($75–100 per ounce). For caviar connoisseurs and those willing to spend a little extra for the crème de la crème of caviar, the Kaluga Hybrid and Osetra ($130–175 per ounce) are popular among Michelin star chefs in the Bay Area.
It’s key to align your caviar selection with the occasion to ensure everyone gets to savor the experience. For a standout New Year’s Eve treat, consider Osetra caviar bumps and champagne to toast to a prosperous year ahead. If you’re experimenting with unique dishes, Kaluga Hybrid pairs beautifully with both savory and sweet flavors. For beginners, classic white sturgeon, often referred to as the “butter of the sea,” is an excellent introduction. As for how much caviar to serve, plan for about one ounce per one to two people. For larger gatherings, think in “bites”—approximately three grams per serving. For example, a dinner party of six enjoying six bites each would require a 125-gram tin.
When serving caviar, proper storage and presentation are crucial to preserving its delicate flavor. Keep it refrigerated and serve it chilled, using a non-metallic spoon to avoid altering its taste. Mother of pearl, wood, and glass are always the best options. However, in a pinch, don’t be afraid of plastic! Heat and air impact the quality, so your unopened caviar will be good for about four weeks and about 3–4 days following that.
To incorporate caviar into your holidays, get creative! Caviar is meant to be savored and indulged in whatever way best suits the occasion and one’s individual taste preferences. Whether traditional or playful, caviar can be paired with countless bites and bubbles, or featured as the main component or accent in a variety of dishes. One may opt for a traditional pairing of a simple blini or potato-based vessel with dollops of crème fraîche and a sprinkling of chives, along with the classic glass of champagne or shot of vodka.
Unconventional pairings, on the other hand, can bring a fresh, modern spin to the age-old indulgence. Why not have caviar on top of your favorite food, or get creative with an unexpected culinary delight that will wow even the most refined palates? Some favorite unconventional pairings include baked potato stuffed with caviar, potato chips and caviar, ice cream topped with caviar, or caviar-centric charcuterie-style boards. At our establishment, we also serve a variety of Blanc de Blanc champagnes, unoaked chardonnay, and teas at our Tiburon Champagne and Caviar Lounge.
Caviar deserves a setting that complements its elegance. Arrange tins or servers over crushed ice for a visually stunning display. Incorporate natural textures like marble, wood, or glass to create a sophisticated spread. For added festivity, create a caviar bar for guests to explore different pairings and discover something they love or ring in the new year with caviar bumps and champagne toasts. The opportunities are endless. Just make sure to order a little extra for eggs and caviar the morning after.”
So, whatever you celebrate this holiday season, do it in style—with caviar, champagne, and lots of flair!
Bits and Bites
The James Beard Foundation, the organization behind the James Beard Awards, is bringing its Taste America culinary series back to San Francisco with a walk-around tasting on Sunday, February 23, 2025, at the Four Seasons San Francisco. The series celebrates culinary excellence and local independent restaurants, bringing together chefs and food lovers for dining experiences across 20 U.S. cities. The San Francisco walk-around tasting will feature chef Nelson German from Oakland’s alaMar Kitchen & Bar and Sobre Mesa.
In this era of diminished live music and supper clubs, it’s gratifying to see that North Beach’s Keys Jazz Bistro just celebrated two years in business. It’s one of the Gay Gourmet’s favorites. The nitery is an elegant and intimate space where you’ll see quality performers like San Francisco’s own Kim Nalley, you can quaff a well-crafted cocktail, and you can even have a proper meal. The club is in the former space of San Francisco’s storied El Matador, a popular jazz spot from the 1950s. Owner Simon Rowe has a notable pedigree, serving as Director of the Roots, Jazz, and American music program at the San Francisco Conservatory of Music. Upcoming shows include: Faye Carrol, Kenny Washington, and Mary Stallings.
David Landis, aka “The Gay Gourmet,” is a foodie, a freelance writer, and a retired PR maven. Follow him on Instagram @GayGourmetSF or email him at: davidlandissf@gmail.com Or visit him online at: www.gaygourmetsf.com
The Gay Gourmet
Published on December 19, 024
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