Oysters + Caviar = A Luxe Pairing
Back in the day, I used to think that I hated oysters. I hardly gave them a chance. In fact, I don't think I would even try them. That drives me crazy now. Even though I know the certain flavors and ingredients that I don't like, I am always up for trying something new, obscure, or adventurous. I have a low tolerance for picky eaters (which can make having a toddler particularly challenging).
Anyway, in my naive oyster-avoiding days, I spent my winter break during sophomore year of college traveling in Europe with some childhood friends. For New Year's Eve, we were in Paris. We started the evening enjoying the company of our gracious host, a jovial uncle of one of my travel companions, and his tenants. In his rustic little kitchen, you could see the Eiffel Tower out the window. I was completely swept up in the romance of the whole thing. New Year's Eve. Paris. My youthful independence. The Eiffel Tower. Until, to my horror, an enormous platter of oysters was brought out. I spent a couple hours avoiding NINE DOZEN oysters. I didn't want to be rude and refuse them outright. I hid a few in napkins. I pretended that I already ate so many I couldn't possibly have any more.
It took a special dish at Per Se in New York about 5 years later to change my mind about oysters. In fact, that dish also grew my appreciation for caviar. Now I wish I had a platter of nine dozen oysters to actually eat.
I recently enjoyed some local oysters from Whole Foods with Tsar Nicoulai Estate Caviar. A nice marriage of my California roots with my current East Coast living. One of the Luxe Signature bite suggestions is to dollop the caviar on a fresh oyster with some lemon.
I was getting sweaty just thinking about shucking the oysters myself, so I asked the guys behind the seafood counter to help me out.
I'm embarrassed for my past-self. This dish was so refreshing. So luxurious. The taste was so crisp and clean. Nothing to hide in a napkin, and perfect with a glass of good bubbly.
Order some Estate Caviar here and have your local seafood guy shuck you some oysters. Unless you are way cooler than I am and know how to do it on your own.
Pop some champagne (or some cold vodka) and have yourself a little party. Even on your own.