Eating + Drinking

Win a Caviar and Champagne Feast at Chefs Club NYC

Photo by Aaron Arizp

What’s more luxurious than caviar and Champagne? Caviar and Champagne on us! We’ve partnered with Chefs Club NYC to offer What Should We Do?! readers spots at an extravagant five-course, sea-to-table meal personally prepared by Michelin-starred chef, Matthew Accarrino. Each plate will star Accarrino’s house- harvested and -aged, eye-rollingly delicious caviar, all beautifully paired with bubbly. This exclusive VIP dinner is happening April 11 and 12 at the chic Chefs Club dining room on Mulberry Street, and you can enter to win tickets to win. Find out how here.  

Accarrino, chef at the popular SPQR in San Francisco, will be in town to share his passion for caviar. “It’s one of those ingredients that people know, but don’t know much about,” says Accarrino. Wanting to learn more about the delicacy (salt-cured fish eggs, or roe, for those who’ve never tried it) himself, he visited sturgeon farms along the coast of California until he found Passmore Ranch, a sustainable farm that caters exclusively to chefs. After five years of studying the process of harvesting, salting, and aging roe (younger eggs will be saltier, while those that have had several months to incorporate the salt will be mellower and more buttery), he launched his own caviar label together with Passmore Ranch.

Photo courtesy of SPQR

The delicious Accarrino Caviar is the centerpiece of his special Chefs Club NYC engagement. Get ready for rich dishes including grilled sturgeon with smoked butter caviar; robiola tortelli with Meyer lemon butter, peas and shoots, and pressed caviar; and lightly torched sturgeon “crudo” with seaweed, black garlic furikake, and lightly salted (“mezze salate”) caviar that verges on a very elegant poké.

“People would never think to eat sturgeon that way,” the chef says of the fish, which is more traditionally smoked, “but it’s a beautifully clean-tasting fish.”

Accarrino makes use of the entire sturgeon—from its meat to its skin—from which he procures the roe, to “honor the whole fish.” He views sturgeon as an American ingredient, and uses it to express, he says, “where we’re from. “It’s no different from what René Redzepi does at Noma in Copenhagen, or what Massimo Bottura does at Osteria Francescana in Italy…embracing your local ingredient and showcasing it.”

Photo by Aaron Arizp

The goal of the evening isn’t just to thrill diners, but to educate them, says the chef. The demystification of caviar is relevant because, he says, “it’s harder to enjoy it when you don’t understand what it is and how it’s made. Caviar can feel overly precious, and that’s not what I want to do.”

If you’re ready to enjoy a precious ingredient in a fun environment call us to make reservations for you or find out how you can enter to win a pair of tickets here