The Umstead Hotel and Spa is presenting inventive pairings of two classic delicacies during its annual Champagne and Caviar Dinner on December 17. A collaboration between Executive Chef Steven Greene and Sommelier Hai Tran, the caviar-inspired three-course feast, carefully balanced by exquisite champagne by Ruinart, begins at 6 p.m., and is $185 per person, all-inclusive.
Guests will arrive to a welcome reception by Chef Greene and Tran, as they present a tasting of California Sturgeon, Sevruga, and Osetra, served with a glass of Ruinart Blanc de Blancs. For the first course of the sit-down affair, a House Smoked Salmon with Russian Potato Salad and Beluga Caviar is planned, paired with Ruinart Rose. Next, Chef Greene and Tran will serve a Violet Potato Soup with Crème Fraiche, Lemon, Almonds, and Sturgeon Caviar, complemented by a Dom Ruinart Blanc de Blancs 2004. Inspired by local products, the main course will feature a North Carolina Flounder with Tagliatelle, Cauliflower, Egg Yolk Puree, and North Carolina Caviar, served with Dom Ruinart Rose 2002.
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