Slow Food, Caviar and Champagne - What Could be Better?

In a most recent exciting invitation I was a guest of Sacramento's Slow Food Movement gathering at Cafe American to enjoy some caviar and champagne and talk about slow food. Given the nature of Cafe American's Menu: raw food and caviar it was a perfect setting for this meet-up.

From red and golden beet medallions to hazelnut created crackers with Gouda and creme fresh, to a seafood (sturgeon) pouches made from light crepes tied with chive leaves, and champagne as far as the eye could see!

Some fun facts I learned about caviar from Sterling Caviar's caviar sommelier:

• Fresh caviar should be bright, shiny and whole. It should not appear smashed or dull. Like good quality-fish, it shouldn't smell fishy at all. It should smell of a sea breeze. 
• It should be served simply with blini or toast points and lemon wedges. Garnishes include chopped hard-cooked egg, minced red or white onion, chopped dill, sour cream or creme fraiche, and ice-cold vodka or dry champagne.  
• Caviar is tender and fragile and needs to be treated with TLC. Use a nonmetallic spoon -- preferably mother of pearl, tortoise shell, bone, ceramic or even plastic -- to lift vertically from top to bottom to avoid crushing the egg. When using large "grain" (which refers to the egg size) salmon caviar as a garnish, remove single grains or eggs with the tip of a table knife. 
• For best flavor, remove the jars of caviar from the refrigerator 10 to 15 minutes before serving, and open just prior to their consumption.

Happy Caviar Tasting!