What Is It About Caviar

I love caviar, but I am a real novice when it comes to the stuff. I discovered caviar last year at Eve's at the Garden Restaurant, located at Portland Harbor Hotel. I attended a meal produced by Jeff Landry, Eve's Executive Chef and Rod Mitchell, owner of Browne Trading Co.. These guys partnered to produce the hotel's annual "Caviar Dinner." The event included a caviar reception followed by a sit down five course meal -- four of which included caviar. Jeff's dessert alone was worth the price of the ticket -- it was a warm spiced pumpkin flavored soufle.

I am writing about this meal today becuase I just received this year's Caviar Dinner menu. Like last year, it looks to be amazing. You're invited to attend -- it is not an exclusive dinner. It is a chance to learn one-on-one about caviar from perhaps the best in the business, Rod Mitchell. Rod will describe the Caviars and seafood pairings. He will also describe why the wines complimet each course.

The meal costs just $75 plus tax and tip. The caviar reception, multi-course caviar dinner experience, and wine pairings are all included.

Eve's 2007 Caviar Dinner takes place Friday night, November 9. Friday night! So you don't even have to go out on a weeknight!

Make this event your first ever caviar date. Here's a preview of the 2007 Caviar Dinner menu.

Friday November 9 | 6:30 PM

Reception (with Champagne and spirits)
- Warm Maine potato waffle, lemon creme fraiche and American spoonbill caviar
- Pickeled ginger vodka and Winterpoint oyster shooters
- Browne Trading's Daniel Boulud smoked salmon "lollipops" with grapefruit semi-fredo

Dinner (each course paired with wine)

First Course:
Caviar on creamy, scrambled cage-free eggs. House-cured Browne Trading salmon. Twice baked fingerling potatoes topped with American spoonbill caviar

Second Course:
Hot apple smoked jumbo scallop with Descieta Osetra caviar and cauliflower mousseline

Third Course:
Potato crusted cod, parsley beurre blanc with Calvisius Italian White Sturgeon caviar and spiced lemon segments

Fourth Course:
Miniature pears stuffed with toasted almonds and mascarpone in Sicilian rose syrup

Jeff Landry's and Rod Mitchell's menu is a perfect example of what gets served at the James Beard House in New York CIty -- the world's epicenter of fine dining. This caviar menu is beyond tempting -- it is a must-attend event for anyone who either loves caviar. Or, if you like experimenting with new foods, then this dinner is for you, too.

Rod Mitchell of Browne is a renowned caviar expert. Jeff Landry of Eve's is Maine's 2007 Chef of the Year. This meal will be a culinary experience -- one that not only showcases Browne Trading Co., but also highlights yet another of Portland's amazing chefs.

I have already made my reservations. Now you make yours - call Portland Harbor Hotel at 523-2079. Hope to see you there.