Ocean House hosted a luxurious Champagne and caviar dinner and master class on Feb. 15. Held in the venue’s Center for Wine and Culinary Arts, the event paired Petrossian Caviar with Champagnes from Taittinger. Led by Matthew MacCartney, Group Wine Director, Ocean House, with Ian Magiros, Head Sommelier, Ocean House, and Christian Dalbavie, CSW, French Portfolio Specialist – Northeast Group, Kobrand Fine Wine & Spirits, guests learned about the delicate flavors of caviar and how to pair them with Champagne. During the evening, guests tasted Taittinger Brut Champagne, Comtes de Champagne Grands Crus Blanc de Blancs, Prestige Rosé Champagne and Nocturne Rosé Champagne. The Champagnes are distributed in the state by Southern Glazer’s Beverage Company.
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- Ocean House hosted a luxurious Champagne and caviar dinner and master class on Feb. 15.
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- Taittinger Brut Champagne, Comtes de Champagne Grands Crus Blanc de Blancs, Prestige Rosé Champagne and Nocturne Rosé Champagne.
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- Christian Dalbavie, CSW, French Portfolio Specialist – Northeast Group, Kobrand Fine Wine & Spirits; Matthew MacCartney, Group Wine Director, Ocean House; and Ian Magiros, Head Sommelier, Ocean House.
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- Matthew MacCartney, Group Wine Director, Ocean House pouring some bubbles for a guest.
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- Matthew MacCartney, Group Wine Director, Ocean House and Christian Dalbavie, CSW, French Portfolio Specialist – Northeast Group, Kobrand Fine Wine & Spirits.
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- Osetra Caviar is obtained from the Osetra sturgeon.
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- José Pabon, Executive Sous Chef, Ocean House.
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- Ian Magiros, Head Sommelier, Ocean House.
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- A pour of Taittinger Brut Champagne.
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- Taittinger Comtes de Champagne Grands Crus Blanc de Blancs.
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- Petrossian caviar.
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- Petrossian caviar.
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- Terence Feury, Head Chef, Ocean House preparing the final caviar dish.
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- The final course, vanilla ice cream topped with caviar and lemon oil, was paired with Taittinger Nocturne Rosé Champagne.
Photos by Laura Widness.
