caviar and champagne for the holidays - private

caviar.jpg
caviar.jpg
sold out

caviar and champagne for the holidays - private

150.00

In the early 1900's, caviar was so readily available, it was served in American pubs to encourage greater beer consumption. When overfishing depleted sturgeon stocks, caviar became a rare delicacy only to be enjoyed by the very wealthy. Today, with the implementation of sustainable fishing and farming practices, caviar can once again be enjoyed by everyone.

In this workshop, field trippers will learn about the history and varieties of caviar, along with an opportunity to taste four different caviars with accoutrements and champagne pairings. 

Stephanie Eburah served as the Culinary Director for California Caviar Company developing recipes and hosting culinary events throughout the region.

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photos: Stephanie Eburah

Looking for something fun to do with friends this holiday season? Book a private field trip like this by emailing info@fieldtripsociety.com with your details.