Beverly Hills Caviar

| September 12, 2012

A fun soiree took place this week at a private Bel Air home, designed to make caviar more accessible to the general public. The Beverly Hills Caviar Company created the event with Chef Marcel Vigneron and was designed  to create a series of caviar based dishes, which frankly had the well-heeled crowd panting for more and invading the kitchen area of the chef and his overworked assistants.

Vigneron was a runner-up in the second season of Top Chef and has worked with some of the most celebrated chefs in the world including Joel Robuchon, Michael Mina and Ferran Adria. He specializes in the art of molecular gastronomy, so this type of event was a natural fit for his talents.

The fete was also attended by a sprinkling of B and C list celebrities, none of whom seemed familiar, but when you get so many beautiful people assembled in one place, sometimes it’s hard to spot the difference.

Also on the menu was a whole cooked alligator, designed for hungry guests to simply take chunks of meat and place it on crackers. Initially the starving horde invaded the area where the proverbial beast lay, but as soon as the caviar started appearing, the attraction soon faded. I found the meat a bit bland and it left me wondering where this kind of food is consumed on a regular basis.

A handful of vendors showed off their wares including a cheese company, and the liquor available was somewhat limited with shots of Caribbean spiced rum, high-end vodka and Canadian Ice wine. Champagne from Grand Courtage seemed to be the drink of choice for most and is a perfect complement to caviar, so to some degree, that was the only game in tow so to speak.

As for the caviar creations, the chef came up with five different dishes that you could probably prepare at home with the proper ingredients and patience.

Oyster & Nitro Pearl Parfait (w/ dashi consommé gel, crème fraiche dipping dots,
asparagus cream, vegan caviar and chervil).

Spanish Deviled Egg (w/pimento aioli, piquillo puree, petite tarragon and Beluga caviar).

Rainbow Caviar Cone (w/hiramasa tar tar, yuzu vinaigrette and black fish caviar).

Aerated Scrambled Eggs (w/micro chive, maldon salt and Sevruga caviar).

Nitro Lemon Drop (w/Oscietra malossol and zest).

All was complemented by a Chamber Music Orchestra, which made for a very different kind of evening. The Harold Robinson Foundation, an organization dedicated to sending poor and inner city youth to summer camp was the charity of choice, so I sincerely hope that they received a decent sized check at the end of the day, as the tickets which were originally priced at a steep $1000, eventually took a dramatic dip as the event date approached to a more realistic $150.

The Beverly Hills Caviar Company has been around for 33 years. For more information and to place orders for the holidays, go to