Food & Drink
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
CAVIAR DREAMS
A caviar tasting includes a history of the sturgeon, a seminar on the basics of harvesting, and a cooking demonstration. The centerpiece of the session is a tasting of Beluga, Ossetra, and Sevruga caviar, with accompanying Champagne and vodka. Petrossian’s executive chef, Michael Lipp, conducts a cooking demonstration on how to use caviar in the kitchen. Tomorrow, 6:30-8:30 p.m., Petrossian Restaurant, 182 W. 58th St. at Seventh Avenue, 212-767-1041, $290.
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