While the shopping was not outstanding, we were able to see the “other” more upscale side of Montevideo while picking up some items for a special meal on our last night.
It was then time for the Goldring Travel Food & Wine Event at Rara Avis, one of the finest restaurants in Uruguay.
In order for the Event to have its best impact, I kept the specifics from everyone. All my guests knew is that at the Food & Wine Tasting onboard the Seabourn Quest, I gave each of them a black chef’s jacket.
|Luca Di Matteo, Seabourn’s Manager of Restaurants, |
Eric Goldring (modeling the Goldring Travel Food & Wine Chef’s Jacket)
and Executive Chef Rafael Peterkovic
|Black River Caviar by the spoonful|
|Black River Caviar accompanied by free flowing Champagne|
|Trays fill with truly creative recipes – |
All of which included Black River Caviar
|One of my and the Seabourn Chefs’ favorites…believe it or not: |
White Chocolate with Lemon Mousse and Caviar
|Don’t ask me how they did this!|
So with that Black River Caviar brought out four fresh sturgeon. After I explained the various interesting (at least to me) things about this unique and prehistoric animail, one by one each guest came to the processing table and touch the fish, its unique scales, its barbels and its toothless mouth.
|A 4 foot long sturgeon. That’s what caviar comes from.|
|Beginning the harvest of $12,000 of caviar.|
|Chef Rafael tries his hand at harvesting the sturgeon eggs for making caviar. |
A once in a lifetime opportunity…and a lot of fun to see him enjoy the moment!
|Sturgeon ovaries filled with eggs ready to be screened |
to release them for processing
|Rubbing the ovaries over the screen |
pushes the separated sturgeon eggs into the tub below
|Cleaning the sturgeon eggs with purified water.|
|Cleaned eggs getting ready to be salted. Yes, that’s right: It isn’t caviar if the eggs aren’t salted. |
In fact, if they aren’t preserved with salt you won’t have anything but rotten fish eggs!
|Salted eggs – almost caviar. Wait about four minutes and wash them again.|
|Now the getting the caviar into the can. |
Did you think that much would fit into one can?
|Placing the caviar can into a press. |
Compressing it a little at a time allows the eggs to distribute with breaking.
|Caviar – The finished product. |
Look familiar to what you see on every Seabourn cruise?
A beautiful salad followed by a filet mignon
And then, of course, Grilled Sturgeon with Uruguayan Bacon and Caviar
|Grilled Sturgeon with Uruguayan Bacon and Caviar|
Oh, yes. I almost forgot: Dessert!
When putting something together as sophisticated and complicated as it was, a huge Thank You has to be given to Black River Caviar and Seabourn.
It was a tremendous event which was made only better because my guests were fantastic. They enjoyed every moment as was apparent from the smiles on their faces.
Something to give everyone a bit of a smile: Goldring Travel has arranged with Black River Caviar to provide you with a discount on every caviar purchase made. All you need to do is sign up for Goldring Travel’s email list (or, better, book a cruise or other vacation) and I will give you the discount code. You can sign up on the Goldring Travel Facebook Page, by emailing me at email@example.com or, of course, calling me at (877) 2GO-LUXURY.