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:: Cocktails & The Business Lunch
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:: Vodka and Caviar Dreams
 There is nothing quite so festive as caviar its combination of taste and texture is a unique food experience but there are some tricks to serving this delicious delicacy properly.
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Vodka and Caviar Dreams
by
Nicole Ford
There is nothing quite so festive as caviar. Adored by Russian czars, feudal lords, and lovers of fine food today, its combination of taste and texture is a unique food experience. But there are some tricks to serving this delicious delicacy properly.
........video........
Watch this video on celebrating a special moment with the classic pairing of vodka and caviar.
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"Fresh caviar should be served chilled," said Jim Gilmartin of Petrossian Restaurant. "It arrives at the table chilled all the way from the factory. We serve it with gold palettes ... primarily for durability and elegance ... people often use bone, ivory, mother of pearl ... antler, the one implement that should not be used is silver, because it causes a chemical reaction with the caviar and obscures the taste. When we serve it, we serve it with toastpoints ... generally without the condiments people use ... the onion, egg, etc. ... because it obscures the flavor."
Besides disagreement over how to serve caviar, there is plenty of debate over what to drink with it. Purists believe that vodka, not champagne is the drink of choice.
"Vodka and caviar are the perfect complements for each other," said Carolyn Panzer of Smirnoff UDV. "Food mavens agree that the cool fresh taste of vodka cuts the salt of the caviar and cleanses the palate. Now it's important to remember when you're having that shot of vodka ... it has the same amount of alcohol as a 12 ounce can of beer, or a five ounce glass of wine -- so sip responsibly."
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