Champagne and Caviar Dinner Returns to The Umstead’s Herons

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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