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Make the luxury of caviar your own

Chef Giselle Wellman demonstrates caviar recipes
Chef Giselle Wellman demonstrates caviar recipes

Caviar, synonymous with extravagance and a symbol of privilege is full of legend, mystique. And like champagne, the shimmering buttery roe has always conjured celebration, romance---and stratospheric prices.

But Caviar’s enjoyment isn’t out of reach. The many ways this rarity can be showcased in elegant, easily prepared dishes at home will be the topic of an upcoming series of cooking classes at Petrossian Caviar boutique and restaurant in West Hollywood (see details below).

After the demonstration attendees will feast on the resulting dishes. Designed by resident Executive Chef Giselle Wellman, formerly with Mario Batali’s Del Posto and Thomas Keller’s Buchon, Beverly Hills, her caviar-centric menu at the Robertson Boulevard café frames this classic indulgence in an approachable and attainable way.

Caviar’s reputation—especially the unpasteurized variety-- as a rare delicacy was heightened with the over fishing, pollution and poaching of Sturgeon eggs from the Caspian Sea that nearly decimated the supply. But the crisis encouraged experts to improve on sustainable, farmed and wild caviar in several locations around the world.

Petrossian, our own local caviar expert and purveyor, is known for its expertise in caviar curing and preparation that has set its products apart. The 90 year-old family-run enterprise still maintains its famous original shop at 18 Boulevard de Latour-Maubourg. Opened in Paris in the 1920’s, it now has offshoot boutiques in cities throughout the world.

For the initial caviar cooking class (many will follow on the last Thursday evenings of the month henceforth) the caviar-centric menu will include:

Blinis with three caviar varieties

Caviar, Trout Roe, and Salmon Roe

Egg Royale

Soft Scrambled Egg, Vodka Whipped Cream, and Caviar

Caviar Salad

Butter Lettuce, Shaved Egg, Shallots, Chives, Parsley, Lemon, Crème Fraiche

Caviar Pasta

House-made Pasta, Caviar Powder, Crème Fraiche, Chives

Vanilla Panna Cotta

With Caviar Espresso

Held at: Petrossian Boutique & Restaurant

321 N. Robertson Blvd, West Hollywood

WHEN: First Class: Thursday, February 27, 2014 at 7:30 p.m.

On-going classes offered the last Thursday of every month

COST: $99 per person

Prices listed above excludes tax and gratuity

RESERVATIONS: Required; can be made by calling (310) 271-6300

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