From left to right: Kaluga, Tsar Imperial Ossetra, Shasetra and Special Reserved Alverta Caviar.
From left to right: Kaluga, Tsar Imperial Ossetra, Shasetra and Special Reserved Alverta Caviar.

When I think of caviar, I used to think of sushi. Those tiny, neon orange, glossy balls encasing sticky white rice are more of a visual decoration. At least, that’s what it seems, because they barely have a taste. When Janelle of CorkChronicles.com and I attended a Caviar and Champagne event during the NYC Wine and Food festival, my opinion about caviar started to change. Read more

Champagne and Caviar over Fried Oyster on the Half Shell
By Janelle Carter of CorkChronicles.com and Sanura Weathers of MyLifeRunsOnFood.com

This is the second part of a series of three reviews of the 2011 Food Network New York City Wine and Food Festival. Please visit part one and three for more.

Imagine stepping into a lobby elevator where you were simply looking to wind down the day with a few colleagues, and stepping out onto the penthouse floor with magnificent views of the Manhattan skyline, Godiva chocolate and Nicolas Feuillatte Champagne to greet you. Sound like a dream? Well, it kinda was… Cocktails & Caviar at Dream Downtown Hotel. This event was hosted by Debi Mazar and Gabriele Corcos of Extra Virgin, a couple who are as beautiful on the outside as they are inside. Read more